00:00Yeah, that was me.
00:00No, no, oh, lovely.
00:03And then I've got some of them.
00:04How old were you?
00:06And do you remember it?
00:07I remember it.
00:10Well, we were restauranteurs in Africa.
00:13My father had other businesses.
00:15And I was fortunate to be able to do it.
00:18And he decided to open the restaurant.
00:19And he said to my mom, you're going to cook.
00:22And she said, oh, this is an amazing story.
00:25And it's family.
00:26And yeah.
00:28Would you like some drinks?
00:29Yes.
00:30It's a good thing.
00:31It's a hard time.
00:32Yeah, it's a good thing.
00:34It's a hard time.
00:34Yeah, it's a good thing.
00:35It's a hard time.
00:36And there's some.
00:36It'll be really good.
00:37Yeah, it's a lot of things like that.
00:39All right.
00:39And is that what's inspired you?
00:41Absolutely.
00:42Well, in the book, I'll be on this list.
00:44It's all of these recipes.
00:45There's a few.
00:46You have contributed, don't you?
00:48I have.
00:48I know.
00:49But the way I feel is it's because of what is that I love so much.
00:54Yeah.
00:55And it's in the book.
00:56That's a good thing.
01:07And it's such a wonderful link.
01:16I'll tell you exactly what it is.
01:18Salt, cumin powder, ground chili.
01:24Yes.
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