Selena Chef - Third Season

All right. Nana? Papa?

I'm coming.

- Season three. We're back. - Whoo!

- Are you ready? - I'm ready.

I'm back, and I'm blonde.

- And we're two blondes in the kitchen.

Actually, three with Nana, so I--

this could get really interesting.

Anything's possible. - Anything's possible.

- Maybe I can find a boyfriend, one of the single chefs.

Pfff!

Hey, guys, it's Selena.

I have learned so much about cooking

the past two seasons.

Ah!

Oh, my God! It's ripped my shirt!

- Oh, no. No! - It's okay.

We're off to a rough start.

- But I'm realizing I have only scratched the surface.

Ooh. Groceries.

What's it gonna be?

Oh! Who's this?

- Oh, my gosh. - Hi.

- How's it going? Got your delivery for you.

- Thank you. - What's your name?

Of course. Chance.

- Hi. Raquelle. Nice to meet you.

- Nice to meet you. Take it easy.

Bye. Have a good day.

Raquelle.

He's so cute! Wow.

That's who's gonna be delivering our groceries?

- So I'm continuing my lessons,

which means that even if the chef

is 3,000 miles away,

we can still have a great time cooking together...

- She's ready. - And apart.

Look at me. Cheese.

Selena and Kwame, take one.

Let's do it.

Kwame!

- Yo. You can see me? Can you hear me?

- I can see you. I can hear you. Hi.

What's good? What's good?

- On this episode, I'm joined by Chef Kwame Onwuachi.

He is a James Beard award-winning chef,

a judge and former contestant on "Top Chef,"

an author of an incredible memoir,

and he opened five restaurants before the age of 30.

- Come here. Come closer. Come closer to me.

I wanna see you close up and front.

Is that blonde hair?

What? - I went blonde.

- I was like, where's Selena? - This is Selena, right here.

This is my best friend, Raquelle.

- All right, all right. I'm messing with you.

Raquelle, pleasure to meet you, Raquelle.

- It's so nice to meet you. - You're so cute. He's cute.

- Yeah. He's--you're cute! - Oh, thank you.

I think you're cute too.

- Wait. What is happening?

- Was he talking to me or you? - Me.

- Don't be getting flustered on me now.

We're here to cook.

- I'm ready. - All right. So.

Have you ever had Nigerian food?

- I have never had Nigerian food.

- Well, you're about to have it,

and most importantly, you're about to make it yourself.

- Oh, dear. - And that's--yes.

Today, it's Sunday supper, right?

Yum.

- We're making the national dish of Nigeria:

Jollof rice, chicken in red stew,

which is my favorite, and fried plantains.

And this is, like, a traditional dish

that you would get on the weekends,

on a Sunday, in Nigeria.

Okay, I can't wait.

- You got your knives that are sharp?

Knives are sharp?

- I have sharpened-- well, not me personally,

but I got them sharpened.

- Here's the thing. I'm not great with knives.

I'm just gonna throw it out there, so...

- Selena, we're in-- we're in season three, okay?

You've gotta--you've gotta be

a little bit okay with knives by this point.

Oh, I know, I know, I know.

So we're gonna start cutting

all of our ingredients for this red stew.

We're gonna put it into the bowl.

- How's this? - That's good.

It's actually the same exact bowl I have.

- Oh, great! - We're on the same page.

So we're gonna take the bell pepper.

Okay.

We're gonna drink some water.

- Sorry, I'm dehydrated. Okay.

- Cut the top off first. Boom.

No wrong way to do it. Just don't cut yourself now.

- I don't--hey, I'm using-- - Then you're gonna turn--

oh, you got the claw?

You got the claw. - She's got the claw.

- And then we're gonna take the bottom off.

That's it. - Got it.

- Then you're just gonna make a slit in it.

- Got it. - All right?

Then you're gonna take your knife and just roll it.

And it's gonna remove this inside

like a profession-al.

Like a profession-al.

- Look at that! - Beautiful.

- So that's how we move really quickly in the kitchen, right?

And just chop it up roughly.

It doesn't need to be anything crazy.

This is goin' in a blender. - Okay.

- Then you're gonna take this stem out.

Boom. Cut this up into random pieces.

And then we're gonna do the same thing

with the other pepper. - Okay.

- Honestly, Sel, the knife skills

aren't as bad as I was expecting.

We're gonna move on to the tomatoes at this point.

- How many? - Six tomatoes.

- Thanks, babes. Got a nice feel to them.

Oh! - Oh, gosh.

Just hand them to me.

Oops. Okay. Sorry. Pfff!

It's all good. It's all good.

So for this, you just wanna cut them up.

So I cut it in half.

Splatow's what I like to say when it hits the cutting board.

Okay.

- And then cut it into, like, six pieces.

Got it.

- So I don't even remember the last time I ate this dish,

but I grew up in Nigeria a little bit.

- Yeah. - I was a really bad kid.

I grew up in the Bronx in New York City.

And my mother told me

I was going on a two-week vacation

to visit my grandfather in Nigeria.

Oh.

- And she left me there for two years

in order to, like, learn respect

and appreciate what I have here in America.

- That's beautiful, but were you, like, wait, what?

- Yeah. And I was in a village.

You know, I had to go to school.

There was no electricity.

But I learned a lot what to appreciate here.

And I also learned how to make

some Nigerian food by being there.

- Love that. - Yeah.

- So was that when you got into cooking?

- My mom started a catering company,

and she threw me an apron when I was,

like, five years old, and I had to help out.

But I learned, like, to really appreciate

ingredients and where they come from

when I was living in Africa.

We had to raise our own livestock,

procure our own vegetables. - Wow.

- And I'm very grateful for that experience.

- We're a little spoiled, aren't we?

Uh, just a little bit.

We're gonna get those tomatoes in the bowl.

Okay.

- And then we're gonna move on to the onions.

I'll get you the onions.

- Do you miss your, uh, your hair, from before?

Nope, I don't.

- Sometimes you gotta lose something

to learn to love it, you know?

I agree. I love that.

- "Lose you to love me." - "Lose you to love me."

- Yeah, I don't know if you know.

There's a song that I like that says that.

I've heard of it. Have you?

All right, guys. Button down. Enough.

- You're gonna cut the onion in half.

- Okay. - You're gonna cut the top off,

and you're gonna cut the bottom off.

- That'll make it incredibly easy to peel.

Got you.

- I'm understanding your skill level as we go.

Okay.

- And your confidence, you know?

And it's something to be appreciated.

- Thank you, but... - You're welcome.

- That's all a lie. I'm just kidding.

- You're faking the funk over here?

- No, what I always say is just, like, have a smile.

Act like you know what you're doing, you know?

- That'll get you very far in life.

It will. - Why do you think I'm here?

That's the showbiz in you.

- So we got our onions. - Okay, I'm not gonna lie.

I think I did the other one wrong.