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Clips from Top Chef - Swallow the Competition (S19E19)

"So, there's a couple of things here"
Top Chef
"that will give you that draw."
Top Chef
"Okra, ogbono."
Top Chef
"Once water is added to this it'll start to slime."
Top Chef
"I think you guys have had a nice little sample."
Top Chef
"You have thirty minutes on the clock"
Top Chef
"and your time starts now."
Top Chef
"-[indistinct chatter] -[bleep]"
Top Chef
"-All right. -All right."
Top Chef
"-All the shrimp is gone. -Jesus, man."
Top Chef
"When I taste my swallow I thought of gumbo"
Top Chef
"with a little bit of crispy okra right at the top."
Top Chef
"So, when you get the eba you dip"
Top Chef
"and hopefully you can grab some bits of surprises."
Top Chef
"Cooking with soul, baby."
Top Chef
"♪♪♪"
Top Chef
"LUKE: Buddha, which ingredients did you grab?"
Top Chef
"I've got a guinea fowl,"
Top Chef
"I've got some dried shrimp and some curry powder."
Top Chef
"I'm going to be doing a take on a sauté,"
Top Chef
"like a peanut sauce with guinea fowl and shrimp."
Top Chef
"-So, which swallow did you get? -I got iyans, made out of yams."
Top Chef
"What's difficult is we have to make"
Top Chef
"something so flavorsome within thirty minutes,"
Top Chef
"so the swallow can pick up all that flavor."
Top Chef
"I'm making something called Sukuma Wiki."
Top Chef
"What's that?"
Top Chef
"Just like stewed greens, basically."
Top Chef
"I had spent this gap year in East Africa."
Top Chef
"I loved the food scene there."
Top Chef
"I remember this dish that just reminded me of home."
Top Chef
"I'm going to get some of that, you know,"
Top Chef
"the pull they talked about."
Top Chef
"-20 minutes, chefs. -EVELYN: 20 minutes?"
Top Chef
"I'm definitely taking inspiration from the spices"
Top Chef
"and making a shrimp and scotch bonnet stew"
Top Chef
"garnished with pineapple and suya spice..."
Top Chef
"[blender whirring]"
Top Chef
"...which almost kind of tastes like"
Top Chef
"curry powder with more flavor."
Top Chef
"There's a lot of similarities with, like, Southeast Asian."
Top Chef
"I mean, there's ginger, there's garlic."
Top Chef
"My mom always makes, like, chicken wing stew,"
Top Chef
"but like a Mexican version."
Top Chef
"I'm trying to pull from her but just trying"
Top Chef
"to make it taste a bit more Nigerian."
Top Chef
"What do you think about the stuff you tasted up there?"
Top Chef
"Uh, I thought it was really interesting"
Top Chef
"to be able to experience a new cuisine."
Top Chef
"Quite honestly it's just really frustrating to get these, like,"
Top Chef
"once in a lifetime opportunities and I can't taste anything."
Top Chef
"I got snapper, I got a bunch of veg"
Top Chef
"from up there, I got curry and suya."
Top Chef
"My game plan is just to create a sauce"
Top Chef
"and perfectly cook the fish and hope that it works out."
Top Chef
"Ten minutes."
Top Chef
"Guys, there's backup of all the spices in pantry, FYI."
Top Chef
"-Heard. -Why do I help people?"
Top Chef
"I don't know."
Top Chef
"Luke, is this new to you?"
Top Chef
"Everything about this is new to me."
Top Chef
"♪♪♪"
Top Chef
"-You have five minutes. -Five minutes!"
Top Chef
"That food was spicy, I ain't holding back."
Top Chef
"I taste my stew, it is a little sweet"
Top Chef
"because I added in a little bit of tamarind paste,"
Top Chef
"so I'm adding in a lot more spice"
Top Chef
"just so I can balance that out."
Top Chef
"This time flies the [bleep] out of here."
Top Chef
"I don't feel this is the most cohesive dish."
Top Chef
"I think that my dish is a little spicy"
Top Chef
"and I don't know whether that's going to"
Top Chef
"-bite me in the butt. -JO: One minute."
Top Chef
"EVELYN: Fifteen."
Top Chef
"Time's up, hands up everybody, utensils down."
Top Chef
"Alright, every chef that drew the iyan,"
Top Chef
"please come up."
Top Chef
"-Okay, Jackson. -I made snapper with tomato,"
Top Chef
"red bell pepper, red onion, with a light herb salad on top."
Top Chef
"The fish is actually in the middle"
Top Chef
"that you can kind of break off with your fingers."
Top Chef
"-It's like a curry, right? -So, curry powder, suya spice--"
Top Chef
"I like the fact that you went bold, though."
Top Chef
"Because the swallow, you know,"
Top Chef
"kind of dampens down the heat,"
Top Chef
"so you have to always take that into consideration."
Top Chef
"-Luke, what did you make for us? -LUKE: Chicken thighs coated in"
Top Chef
"I believe with [indistinct] leaf,"
Top Chef
"with bitter greens and dry crayfish broth."
Top Chef
"I like the flavoring here."
Top Chef
"I like that you went in with the leaves."
Top Chef
"I did a shrimp and guinea fowl"
Top Chef
"with peanuts and fried plantains."
Top Chef
"I used all the spices, all the dried shrimp"
Top Chef
"that was on board here to make an African inspired sauté."
Top Chef
"It's got that all over it. That peanut, it speaks to us."
Top Chef
"You're going to be Buddha Chuku after we eat this, man."
Top Chef
"It's really speaking to the roots, man,"
Top Chef
"-I appreciate it. -BUUDHA: Thank you so much."
Top Chef
"Everyone who drew eba, please come up."
Top Chef
"Thank you, okay Nick, what did you make for us?"
Top Chef
"I made an okra stew."
Top Chef
"I added in chicken thighs and crabs."
Top Chef
"I also put crispy okra over the top."
Top Chef
"It's sweet. What else is in here?"
Top Chef
"It was the tamarind paste, too. I added it."
Top Chef
"-Okay. -I prepared Sukuma Wiki."
Top Chef
"I used that leaf that has all that hole on it"
Top Chef
"and cooked it in a shrimp and crab stock"
Top Chef
"and then on top is grilled shrimp"
Top Chef
"that I marinated with shito."
Top Chef
"The jute leaf, yeah, I'm tasting that."
Top Chef
"The jute leaf, yeah, it's good."
Top Chef
"Damarr, what did you do for us?"
Top Chef
"I did a scotch bonnet and shrimp stew"
Top Chef
"that I thickened with okra"
Top Chef
"and I topped that with some diced pineapple."
Top Chef
"And what are the Nigerian spices you used?"
Top Chef
"I used the bright orange one."
Top Chef
"-KWAME: Suya pepper. Oh yeah. -DAMARR: Suya?"
Top Chef
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