Previews + Extras
In this episode, Seth meets with the chefs who are putting their own twists on the bold flavors and colors of West African cuisine. The signature dishes are goat egusi, a Ghanaian stew served at Appioo in DC’s U Street neighborhood, yassa chicken, a Senegalese smothered chicken dish at Chez Dior in Hyattsville, MD; ebbeh, a Gambian seafood stew at Mansa Kunda in Takoma Park, MD.
Seth "travels" to Ghana by the way of the U Street in Washington, DC, to Appioo to try a taste of West African Cuisine. He meets up with Owner Prince Matey to examine the make up of African cuisine and to enjoy the signature goat egusi, a Ghanaian stew.
Seth Tillman visits Mansa Kunda in Takoma Park, where Chef Hatib Joof demonstrates how to cook Ebbeh, a Gambian food. Ebbeh is a unique seafood dish that has its roots in the Gambia, West Africa and features shrimp, crabs and crab meat. Hatib uses yucca to thicken the broth, and flavors it with smoked catfish, habanero peppers, tamarin, lemon juice, and his secret ingredient: palm oil.
Host Seth Tillman heads to Chez Dior to explore the world of Senegalese cuisine with owners Binette Seck and Mamadou Fall. Seck shows Tillman how to make Senegalese Yassa Chicken, using a special blend of spices, including black pepper, mustard, and her secret seasoning. She grills the chicken to perfection and combines it with onions to infuse it with even more flavor.
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