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Clips from Top Chef - Swallow the Competition (S19E19)

"Previously on Top Chef..."
Top Chef
"Please welcome back..."
Top Chef
"-Ashley. -[applause]"
Top Chef
"I am back."
Top Chef
"PADMA: You'll be making a dish in honor"
Top Chef
"of five trailblazing Texas women."
Top Chef
"Seems like you know pretty much everything about Selena."
Top Chef
"She had such a bold personality."
Top Chef
"-This is amazing. -Wow."
Top Chef
"I just want to do it justice,"
Top Chef
"and especially for Barbara Jordan."
Top Chef
"It didn't wow me, and Barbara Jordan is wow."
Top Chef
"-Yes. -She went to Europe"
Top Chef
"the same time that I kind of went to Europe."
Top Chef
"It needed salt, it needed acidity,"
Top Chef
"it needed brightness."
Top Chef
"The winning chef tonight is..."
Top Chef
"Evelyn."
Top Chef
"[applause]"
Top Chef
"Monique, please pack your knives and go."
Top Chef
"Nine chefs remain to compete"
Top Chef
"in the ultimate culinary showdown."
Top Chef
"At stake for the winner:"
Top Chef
"a feature in Food and Wine magazine,"
Top Chef
"an appearance in the Food and Wine Classic in Aspen,"
Top Chef
"$250,000, furnished by San Pellegrino"
Top Chef
"and the coveted title of Top Chef."
Top Chef
"♪♪♪"
Top Chef
"Look, everyone here, we've been in the bottom,"
Top Chef
"-you know what I mean? -Yeah."
Top Chef
"I have a lot of confidence issues."
Top Chef
"I was a sous chef at Noma before I left"
Top Chef
"and I haven't had a job since I left."
Top Chef
"You know something is going to come up"
Top Chef
"and it's going to ----ing hit your strength"
Top Chef
"and then you're going to shine."
Top Chef
"My idea was to take three months off"
Top Chef
"and then look into opening up my own restaurant."
Top Chef
"But of course, the day after I woke up"
Top Chef
"not having a job anymore was the kick off to COVID."
Top Chef
"I've got another chance to put myself on a plate."
Top Chef
"-BUDDHA: Exactly. -When you work at a restaurant"
Top Chef
"like Noma everybody just expects"
Top Chef
"that you know how to do everything."
Top Chef
"I got into this industry because I really liked learning."
Top Chef
"-That's what I'm doing here. -Come on, Buddha."
Top Chef
"-Don't worry. -[laughing]"
Top Chef
"♪♪♪"
Top Chef
"Hello, hello."
Top Chef
"I see all these different ingredients,"
Top Chef
"spices and herbs."
Top Chef
"It's some African vibes going on."
Top Chef
"Please welcome your guest judges"
Top Chef
"for today's Quickfire Challenge."
Top Chef
"Houston's very own Ope Amosu"
Top Chef
"and James Beard award winner"
Top Chef
"and top chef all-star, Kwame Onwuachi."
Top Chef
"[applause]"
Top Chef
"Good to see you all."
Top Chef
"Is that-- is that Evelyn over there?"
Top Chef
"I'm here. [laughing]"
Top Chef
"Houston is home to one of"
Top Chef
"the largest Nigerian populations in the country."
Top Chef
"Both Ope and Kwame"
Top Chef
"are at the forefront of bringing"
Top Chef
"Nigerian cuisine to a wider American audience."
Top Chef
"I couldn't let you guys come to my city"
Top Chef
"and not try some traditional Nigerian soups,"
Top Chef
"stews and swallows."
Top Chef
"A swallow is a starch that's been cooked,"
Top Chef
"preferably boiled, until very, very tender."
Top Chef
"And then we break a piece off"
Top Chef
"and you dip it in whatever soup or stew you have,"
Top Chef
"and you use that to help you swallow that."
Top Chef
"But chefs, before you try anything,"
Top Chef
"let's draw knives."
Top Chef
"♪♪♪"
Top Chef
"Your knives are labeled with three"
Top Chef
"very traditional swallows from Nigerian cuisine."
Top Chef
"Jackson, what did you get?"
Top Chef
"-Iyan. -Iyan."
Top Chef
"-Amala. -Eba."
Top Chef
"For this Quickfire Challenge we want each of you"
Top Chef
"to take one of these three swallows"
Top Chef
"and make a dish that perfectly complements it."
Top Chef
"The winner of this Quickfire Challenge"
Top Chef
"will receive immunity."
Top Chef
"So come on up."
Top Chef
"We're going to let you taste a few ingredients."
Top Chef
"Grab your swallows."
Top Chef
"I would try the stew,"
Top Chef
"-then the sauce first. -Like this?"
Top Chef
"KWAME: This is the egusi. Grounded melon seeds."
Top Chef
"-This is really good. -Mm-mm."
Top Chef
"Amala is like curry and rice dumplings."
Top Chef
"It can be gummy and chewy at the same time."
Top Chef
"That's your efo rero."
Top Chef
"Braised spinach with palm oil, peppers, onions."
Top Chef
"-So what's the heat from? -Scotch bonnet."
Top Chef
"I've never cooked Nigerian food before."
Top Chef
"The iyan swallow is made out of smashed yam"
Top Chef
"and it's giving, like, a texture of mashed potato."
Top Chef
"And this one is Seafood Okra."
Top Chef
"It's going to draw with this-- -Oh, because of the okra?"
Top Chef
"-Because of the okra. -KWAME: Yeah, watch that draw."
Top Chef
"The technique is, like, you kind of wrap it around"
Top Chef
"-a little bit, you know. -Look at this."
Top Chef
"-There you go. -[laughter]"
Top Chef
"I've never had eba."
Top Chef
"It's almost like a starchy potato."
Top Chef
"Learning more about my history and where I come from"
Top Chef
"is definitely interesting to me."
Top Chef
"I feel inspired and I want to go for it."
Top Chef
"I'm going to take you down to the spice aisle real quick"
Top Chef
"because you have everything from Yaji,"
Top Chef
"which is used to spice suya, which is like this roasted meat."
Top Chef
"-Street meat. -Street meat."
Top Chef
"We have alligator pepper which is grains of paradise."
Top Chef
"Grains of paradise are so hard to find."
Top Chef
"They're like little peppercorns."
Top Chef
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