![]() “To see you transform these ingredients and still put your spin on it was definitely inspiring,” he says before announcing the weakest dishes of the challenge. Our nine remaining chefs present their meals, and Kwame seems impressed with everyone’s attempt at traditional Nigerian food. It’s never gonna come out perfect, but they’re all excited to try, and I appreciate that. A lot of chefs have gotten worked up in seasons past when having to cook food they’re not particularly familiar with, but with every challenge this season that’s been in this vein, the chefs just take the inspiration and run with it. It’s really nice to see Kwame and Ope explaining all of the ingredients offered up and giving a quick rundown on what to include in the dishes. The chefs draw knives to see which they’ll have to make a meal with. ![]() There are three different swallows, made from either cassava, African yams, or plantains. For those of us learning along with the chefs, a swallow is a soft starch meant to be pulled apart and dipped into stew. The chefs get to try stews and swallows to spark some inspiration. For tonight’s Quickfire, Top Chef: California contestant Kwame Onwuachi and Houston chef Ope Amosu are here in the Top Chef kitchen to introduce the contestants to some Nigerian cuisine. Although this season has been seriously lacking in the tension department, and we’ve barely had so much as a single snarky comment between the chefs, there’s no denying that the focus on culturally specific challenges has been a pleasure to watch.
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