Gold Foodies – Silvie

Hello and welcome to Women's radio Station. I'm Malik and you're listening to Gold Foodies. And so today. So today on the show, I'm really excited because I've got very special guest, a friend of mine, Sylvie Carlos. Hello, Sylvie, how are you today? Hello. Thanks for having me. Thanks for being on the show. So I'm really excited because I like having different people from different backgrounds, love talking about feeds from your. From your home countries and kind of comparing that to here in the uk. I've been doing that a lot on the show recently. But I also understand that you have a love for other. For food, more than just, you know, your home food. So I'm really excited to talk to you about that. But first, Sylvie, introduce yourself to our listeners. Who are you? Well, I'm Sylvie. I'm the Amazing Sylv, also known as Frizz and Go. I am so an audio producer and presenter. So it's so weird to be in the hot seat. Right, right. Because I'm usually the person on the other side. Yeah, it's cool, it's cool. It's good to have that little, you know, the change. Yeah, exactly. And tell me more about Frison Go. Where did that name come from? Okay, so Frison Go started. It was initially. It was initially going to be sort of an Afro hair blog. Sort of championing. Championing. Championing. Champion. Championing, yeah, yeah, that word. Anyway, promoting, promot. Right. Sort of Afro hair. Obviously there's been sort of a big time in society. I felt that Afro hair was looked down upon. You know, there was the. You must have relaxed hair or curly frizzy hair. O or even the term frizzy. I feel when people hear frizzy, it's a very negative connotation, isn't it? You see all these adverts, it's like tame the frizz. Frizz ease. No frizz. Say bye to frizz. And I'm like, hey, what's wrong with frizz? I've got frizzy hair. I love my frizzy hair. So it went from being a hair movement to just being frizz and go. Like if you're frizzy, if your personality is frizzy, if you're not the normal, if people think that what you are is not socially accepted, as long as you love it and you own it. Frizz and Go. That's amazing. So, yeah, that's my little crazy concoction. I honestly kudos to you for that because, like, it's like telling people that it's okay to have frizz and to have frizzy hair. And I love that because every time someone has frizzy hair, they're always like, oh, I got wet it. Or, like, put something to. To tame it. And it's like, there's nothing wrong with it. So I love that you're spreading that message. That's. That's the thing about society, when something isn't the norm. Like you said about, oh, I must tame it. Right. Why does everything that is a little wild, a little eccentric have to be tamed? You gotta hide it. Exactly. So I'm like, beep it. No, we're not taming this. That's amazing for it. Oh, I love it. Well, thanks for. For sharing that. I love frizz and go. And I support it all the way. Tell me a bit about your love for food. Because we. We were having a conversation earlier about how much you and I feel like that's such a mutual love. Because I love baking. And I used to think when I was little, I used to think that I would be. I would grow up to be a professional cupcake maker. I used to make cupcakes, like, on the regular pretty much every day. And then I would try and sell them to, like, all my friends, like, hustle them in the school and be like, I got cupcakes at home. Buy one. Yeah. So tell me a little bit more about your love for baking. I don't even know where it started. I remember when I was little, we were. We were broke. Like, hella broke. So getting. We'd get these little cupcake mixes, and I think they'd be like Tom and Jerry or something. Yeah. Like spongebob. Yeah. Yeah. Once in a while. So we'd go food shopping, and I'd always try and throw the little cupcake mix and be like, please. My mom's like, you know, I can't really afford it this day. Or, like, the one up. You'd be like, I'll get it. We're like, that's amazing. And we'd sit and eat the sugar paper just because we loved it. That's so funny. That's supposed to be, like, the decoration, isn't it? Oh, God, they don't even taste nice, do they? All right. You know, I haven't had the sugar paper for a very long time. It tastes like sugar mixed with water. Doesn't Does. But I kind of think that's what sugar paper is. Yeah. Yeah. Well, that's what it is, but it tastes exactly I would have expected them to put a bit of like vanilla essence or something to make it taste like nice sugar paper. They may have upped their game since the day. Yeah, you never know. You never. I mean, people would eat anything regardless. So I would. As long as it had Tom of Jerry on it, I was for it. Oh, I used to buy the spongebob ones and I used to make spongebob with the actual spongebob cake holders and then make a spongebob vanilla cupcake and then put that sugar paper on top. Oh, it was the best thing ever. And I used to sell, that's what I used to sell to my friends in primary school. I used to be like, I got cupcakes. You want some sugarcakes under the table? It's like semi home. Right. See, that's the thing. I'm, I'm very contra. I'm. It's very controversial to me because I don't know whether I should support us making us baking from the box. Like, if you want to be serious about your baking, should it be okay to use the box? I don't bake from the box. I'm not good. I'm, I'm from scratch. Right, that's good to hear. Honestly speaking, if you bake from the box, you kind of diluted the professional. Right. See, that's what, that's my, kind of my take on it. I'm like, if you bake from the box, you're not really a baker. But there are some people that have refuted that to me and they're like, well, the box is there for a reason and it's there to make life easier when it comes to baking. So I don't, I don't know. I mean, I'm kind of both sides. I get. If you want to use the box, use the box. But it's, it's good to also learn how to do it from scratch because that's where the real baking comes from. Yeah, I mean, I get it. Do it for the culture and all that. Yeah. Even if it's half hearted, but especially if you want to make money out of it, do it. Using the box is great because you can really make a profit. See, I would argue the opposite by. When you bake from the box, you're paying for someone, you're paying for someone else's design. So cupcake mixes in that are always. If you, if you was to weigh out in terms of buying the ingredients and if you're constantly sort of baking. Right. And just buying these little cupcake Mixes. I would say that buying the ingredients yourself is a whole lot cheaper. So if you're making it into a business, buy the individual ingredients. Even little things like the cupcake mix might give you 12. I mean, I was always ghetto, so I was trying to make 16 or 18 out of them anyway. But you're limited on how much you can make because you have a set sort of ingredient list or portion. Whereas when I'm at home, I can play around. Yeah, exactly. As many as you want, all the flavors and stuff. Also, it's. You're selling the brand itself, not just the cupcakes. You're selling what you know, you know how you've made it and the person behind it. So if you're buying from. If you're making it from the box, you're kind of selling the box. Exactly. Oh, well, I'm. I'm glad we have this mutual love for baking because I. I've actually stopped baking for a long time because of the. The time. It's really time consuming. Have you managed to keep that up nowadays? I haven't baked in a little while. I think the last time I had like a really big baking session, I had my God children over. So I'm like Auntie Silves, the baker. Oh. So I had them over and I was helping. I was getting them to help me sort of mix. So I think we made cupcakes. I also make cookies. Oh, that's amazing. I make banana bread. I make brownies. Yeah. They love the. The process of baking more than anything. And then the actual outcome is that the best thing ever when you're a kid. See, my God children, they're kind of lazy. So they pretend that they're four. They pretend that they're on the way, that they're supporting the bacon. Right. And then about 10 minutes into it, I was SpongeBob on TV. Can I go watch that? And I'm like, we're still baking. I mean, I think more and more as kids are getting. As the generations are gay, the more and more over time, kids are getting easily distracted. Definitely. It's so much harder to keep kids concentration these days. So I think, like, with baking, unless you get them to whisk, then quick, like quickly go do something else and go do something, it's not going to work. I think they love decorating, though. So once the cupcakes come out, they're cooled down. I just get. Is it the hundreds and thousands or whatever they're called, sprinkles and a couple of other just random little bits and they love doing that. That. I think that's the one thing that keeps their attention. I think the novelty of whisking wears off very quickly, but the decorating, because they can actually see their work come into life. Right. What I want to know what is the best thing that you or craziest thing that you've tried to bake? Okay. So I've, you know when you see these little things on Instagram, these little recipes, and they always like step by step, so easy. We can do this. You're like, do you know what? I am a professional baker. I could do this. Like I, this, I'm gonna put this, gonna put it in my bio. I'm a full time professional baker. I try like these little rainbow, you know, like the six layers and all that. Yeah, the six layers don't look as chunky as their six layers. My six layers look like they're a bit deflated and they just, they're not popping. I mean, it tastes nice, but it doesn't look that amazing. Yeah, I think like with Pinterest and Instagram, they're making baking look so easy and pretty. And then when you actually try it in the kitchen, it's, it's not the same. And it's messy. Hella messy. Very messy. Especially with the rainbow. I don't how people are managing to pull it off so well. I tried doing a rainbow cake a few years ago and it wasn't the layered one. It was the one where it's like from the inside. It's, it's, it's, it's different colors. So what happened was the colors like started to drip into other colors and it just looked like a mess. I remember someone who, like, he was eating it and they were like, this looks like unicorn vomit. It was horrible because of the, because of the colors. All of it, like mess out, messed up, messed around and it was just horrible. Did it taste nice? It tasted horrible. Because, you know, with the colors you've got artificial food coloring, so it makes it just really bad and it tastes like sugar and chemicals. I had a red velvet fail, so I bought this food color in and I was just convinced that it would produce a red velvet cake. Up to now, I don't really know where I went wrong, but the cake didn't come out. I mean, red velvet cake debatably isn't even really red. Right. It's more like sort of. It's chocolatey. Yeah, it's chocolatey, but you know, like that sort of maroon color. It's, it's more Purpley. Yeah, it's burgundy. Exactly. So it's that color. Let's go burgundy. So, you know, I tried to finesse my little mixing skills, you know, cooking up my little whisking, whipping the whisk. The wrist. Look at the wrist. Exactly. I was flicking my wrist. All over my wrist. Exactly. You know, trying to maintain the flow. And it just turns out that red velvet cake and Sylvie apparently just. There's a mix. No, no. Red velvets aren't on that easy. But once you've got it, you're good to go. You just have to master it that one time and then you, you just pick up. I, I can't do red velvets because it takes so long. I've just lost. I, that's why I've stopped baking. I don't know if it's the same for you, but you just lose that, that energy and that dedication to bake these days because of work being, because of just how busy life is. I think being gets harder and harder. Unless it is your job. Yeah, I think, Well, I think sometimes as well. I mean, no, I was gonna say that because it's your job, but you must, it must take the fun out of it. However, like I do audio producing and it is fun and yeah, it doesn't take the fun out of it. So I can't say that because something's your profession that you lose the joy in it. But just like I do audio, I can imagine somebody with baking, you try new recipes, you bring new things into it that makes it rejuvenated and fun again. Exactly. Hi, I'm Sarah Austin and I'm the founder of the really Helpful Club, an online and offline community that helps, supports and connects thousands of women in our personal and business lives. We are buzzing. Join us to share and discover your best ideas. Come to our events to meet other members and learn something new book now for our London workshop on 10 May, helping you prepare for and manage the menopause. Membership is free. Join now by visiting reallyhelpfulclub.com Please also find us on thewomensradio station.com hi, I'm Ekaterina Brehova, Head of Conference Production City and Financial Global. And I want to tell you about our vote 100 Women in Business Summit at the Royal Garden Hotel on 17th of April. Opened by Her Royal Highness the Countess of Wessex. 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This is a new vibrant brand connecting women socially. Our club members enjoy great food, fun and inspiring speakers whilst making friends in a room of all generations. If you're a social butterfly in the community, this fast growing franchise could be for you. If you would like to know more about stepping into our pink shoes, then look at the business opportunity page on our website. Live laughloveloveladies Club also at Women's radio station. Women's radio station can give a voice to your brand with a wide range of spirit sponsorship opportunities, including individual programs. We can tailor your experience to you. For more information on how you can sponsor a show, go to womensradiostation.com hello, welcome back to Gold Foodies with me, Malika Bady on women's radio station. I'm here with Sylvie and we've been talking a bit about baking, but I want to move on to a little bit more about your origins. So tell me about your background, Sylvie, but where are you from? Where are you from? You don't look English. So I'm British. My mum is from the Seychelles and my father is from Nigeria. Awesome. Now I, I love talking to people about their backgrounds because of food. That's mainly my, my aim. That's your link? That's my link. I want to know where people are from because I want to talk about the foods from their background, countries. Tell me a little bit about the foods. I know it's because it's a mix. You kind of have. You balance the foods for both sides. But what do you lean more towards and which cuisine do you like more? I lean 100% more to my Seychellois side. Nice. I've been raised and I've had both parents in my life. I don't have no daddy issues or anything like that. I'm not lacking. But growing up, my grandma or my grandmama, as I would say, she's had a very strong presence in my life. And my mom, obviously she wasn't. So my dad is Nigerian but British. So I think to a certain extent he's, he's a proud black man and proud to be African, but I think he is also very British. Right. And he balances that kind of. Yeah, he's very British. Right. Whereas my mum is seychelloa through and through. There's no confusion. She has that Accent. So she. It's very clear that she is, in the weird way, the other. And I lean towards that side. I just. I seem to love it more. Right. I know it more. I'm more comfortable with it. So what's the. What in terms of food? What do you. What are you exposed to from. From both sides. What have you experienced? Okay, so Seychellois people pretty much live on seafood. Seafood is the big thing. So crab, octopus. Wow. All different types of fish. That's amazing. And there's no meat. No, no, they still eat meat. They eat meat. My nan can whip up a cool chicken curry. Wow. They. So it's mainly. It's a lot of curries and stew and. And we have some little delicacy. Delicacies that I just love. Mainly snacks. Okay. We have. We have this thing called gato Banana. Wait, let me. Let me try A banana cake. Not a banana cake, but semi. Semi. I'm close. So it's. I wouldn't say it has the French. The ghetto means French. Right. And then. And then you said banana, so I was like, banana cake. What is it? No, tell me what it really is. So they almost look like. You know how everyone. I'd say trying to think of the most. The easiest comparison you see. Okay. You know, I mean, is that the Chinese will have like their dumplings. Like the banana dumplings. Yeah. Or banana fritters, you call them. Yeah. So they're like fried bananas. Yeah. So they're a mixture between the Jamaican banana fritters and the Chinese banana fritter slash dumplings. Cool. So they're kind of little chunky. Little chunky bits. I think they've got flour and bits in them and then banana and things. I think they're fried and I eat them when they're warm. That's amazing. I love them. They're kind of like little balls of banana. Fried banana sort of balls, but not a bit thicker. Nice. Okay. Amazing. That sounds really good. So I love that and I love something called fete, which is a type of. I think it's bread. I'm not going to try and guess what that is. I have no clue. It's like. It's like a bread. They look like. What would you call them? You'd call them like a roll. Is it like a bread? A bread roll. A bread roll, yeah. It looks similar to like the British bread rolls. Right. And then so almost cut through. If you cut them through down the middle. Yeah. Like right through the middle is papaya jam. Papaya jam, yeah. Never have that we're bougie. We were. Damn. We have fresh fruit grown all over. We. We make jam out of everything. That is amazing because I. I love trying new jams. I tried fig jam the other day, and it's. I just found out there was a very famous kind of jam in Turkey in the Middle east, and I have. I had no clue. And it was like, the best thing ever. I love finding new jams, and it's great because you can, like. It just takes your breakfast to the next level when you find a new version of a. Of a jam. Orange jam. I just. I just tried orange jam. The other. Really good, and it has, like, little orange bits in it. Really nice. Yeah. Yeah, it's good. And now I need to try papaya jam. The papaya jam, that's my next thing on my. My jam list. My mum came back, so she went on holiday there last year, and she came back and she brought loads of things for everyone. And I saw that this big jar, and I was like, oh, I could do with it. And she was like, no, it's for your grandmama. And I was like, oh, okay, then they don't have it here. I haven't seen it because they do. I'm gonna go ahead and buy it right now. Seychelles people, they're a bit funny. Like, you may have it in England, but they like theirs better. Right, Obviously. So, like, my. I'll give you a clear example. My nan doesn't cook octopus or crab. She won't buy it from the uk. She just. Wow. Doesn't taste the same, the Seychelles people. So my nan will only. So if she's cooking octopus and things, it will be someone. A relative or friend or, you know, everyone reckons they're related to each other. Somebody will come. They would have been on holiday in Seychelles, and when they've come back for the uk, I don't even know if it's legal because, you know you're not meant to bring certain stuff back, but some stuff you can't. But that. But it's like, who am I to judge? But anyway, they get it in somehow, and so my nan will cook it that way. But even my mum. So she was eating so out in the Seychelles, it's so amazing. So somebody will just literally go do their thing and bring back a crab and sell it. So my mum was eating fresh crab and everything. Lobster, everything. Like, I think that's what the difference is between London and. And over there. It's that it's not fresh. It's not fresh. And Also, even if it was, it's the, it's also the environment, the flavors, what the, you know, your surroundings that also changes the way that you taste something. And I'm like a strong believer that it's not just what you're eating, but it's your surroundings, your environment and where you are. And that, that's why I love the kind of restaurants that take you back, take you where you're, you know, the cuisine. So the other day I had sushi at this very fancy bar and there was just nothing Japanese related and I was just like, this is just sushi at a bar. I wanna, you know, I wanna have sushi. There was no vibe, there was no, there's no ambiance. They had like flipping jazz music going on in the background. And I was like, this is not sushi if it doesn't have, you know, the nice calming sounds of like water fountain or something. You know what I mean? And like the red, the dimmed red lighting, that's what I was looking for. But if you don't go to Japan and have sushi there, then you haven't had the full experience. So I think that that's a huge difference between over there and when you're having it here in the uk. So tell me more about the experience here in London since we're talking about already. How have you experienced seashell food here or even your dad's side, the Nigerian food. Have you experienced that? And how does that compare to back home? I've never had seychellower food here. That, yeah, here. That wasn't for my family. I don't even know if it's a shallow or restaurant exists. Yeah, I've never heard of one. Our population in the seychelles is about 90, 000 so I, I don't know, maybe you can start one. No. Maybe even like start up a pop up like a, like a street food cart and start selling those, those ghetto bananas. I don't really care to share. I. My nan cooks, I eat. That's enough for you? Yeah, I'm not. No. You know what? I would love a street food cart. Just, just selling these, these, these bananas because I want some. I will, I will be nice when I get back from the Seychelles in the end of August. I will bring you a ghetto banana. Thank you. We'll stop there so that we can have another. Hollywood Babes is a unique ladies wear boutique situated in Thorpe Broadway in South End on Sea. We carefully select all our lines and offer you only the very best in women's clothing. Here at Hollywood Babes, we ensure you look and feel the part. Whether it is for a special occasion or loungewear. We can help you find that special something to make you feel a million dollars. So pop on down to Hollywood Babes, Thought Bay, Broadway, Essex and get ready to be styled. Today's giveaway will be two VIP theatre tickets to the productions playing at the wonderful German Street Theatre located just off Piccadilly in London's West End. 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For more details on charity advertising, visit our website@www.womensradiostation.com. welcome back to Women's Radio Station with me, Malika Beydy on Gold Foodies. I'm here with Sylvie. We've been chatting a bit about Seychelle food and how amazing it is. I just want to. I want to go to Seychelles right now and just have seafood. That's that. I'm not having seafood here here ever again now that you've told me. And I also really want to try the papaya jam but we were talking about your. Your dad's side Nigerian food. Have you. Have you experienced that as much as you have with the Seychello food And what is that experience been like for you? I have had. I've had some experiences Nigerian food, my dad mainly didn't cook at home. My dad's signature dish is curry goat. Right. Which I'm guessing that's curry with goat. Yeah, goat with curry. I got it right finally. So it'd be that and rice and peas and some planting. Nice. Oh, both. Both cult. So both Seychelles and Luxuria, they both eat planting, but they use it. They utilize it differently. So in Nigeria, planting will be, like, on the side of your food, like with your rice and peas. Right. And so my mum said. My mom was telling me a funny story, basically saying that when she started dating my dad, he made it like curry goat. And planting was on the side. And my mom was like, why is it on the side? Why is it on the side? So people in the Seychelles, they make it into, like a. It's like a dish after your food. So I think they mix it with, like, coconut milk and things. So it's almost like a dessert. Yeah. So my mum was like, just to finish off, like, the main. Yeah. So it's literally on the side. It's a total different. And I think they boil it and it's just taste. Yeah, it tastes totally different. So when my dad had it on the side of his food, my mum was like, oh, okay. I mean, she's different. She's grown to love it. She eats it now. But she picked that from the uk, from, I think, dating my dad. Because in the Seychelles, they could see, they don't eat planting in that way. Right. Nigerian food. So I've had a lot of yam and my dad would do, like, some beans and certain dishes that I really do like. I'm not overly a fan, so I think Nigerians eat something called powdered yam. Right. Pretty much like a starch, like a carbohydrate. I'd say that a lot of African nations have their own variation of it. How does that fit? How does that work in terms of cooking? So is it. Do you mix it with water? I. Oh, God. If it's powdered, I mean. Yeah. I feel like I'm letting my Nigerians down at this point because I don't know enough. I'm not overly. I know that I think you're mixing it with water and you're sort of. You're mixing it to make. To maintain the consistency. Okay. That's what I do know. I have tried it, I think, once, and I also tried the Ghanaian version. Foo foo. I didn't like it. Really? I really want to try it again, though. I just. For some reason, I didn't like it. I also spent time down in Zimbabwe, so southern Africa, and they have their version of it. It's called sadza. Okay. And they eat it with. Pretty much they eat at least two meals a day. So it's the same ingredients, it's just done in a different way? No, I'd say they're different ingredients. So they're different. They're different ingredients, but they are cooked in the same way. So it's the total opposite. So they're different types of powdered. Yam is obviously yam. I'm not 100 sure what. Where fufu sort of derives from sadza. I think it's something to do with maize. I think I can't. Okay. So there's something different about it. But it's sort of pounded. It's the same sort of technique. Right. But it's. And it has something similar between all of them. Yes. That's amazing. And the idea is that would replace, let's say rice or pasta or whatever, and you would dip it in. So you then have your nice stew and your meat on the side and your greens and you'd almost, you'd eat with your hand. You sort of mix it and then eat it. And I remember when I was younger, I'd be like, I almost think I was a bit too British when I was younger. I'd look and be like, eating with your hand, like, that's nasty. Now I'm like, boy, boy, bye. I'm like that every time I go back to the Middle East, I see people sitting on the floor using their hands and I'm like, I need a knife and fork, please. And they're all just looking at me like I'm a crazy person. And then after a while I got really comfortable and I'm like, yeah, I'm gonna. And then I use a little piece of bread to scoop it up like it's a spoon. Put it on my hand. It's just, it's the funniest thing ever. But it's amazing how these cultures that they're so different. But you, you, you really learn to enjoy that experience because it adds that something to the, the dish that you're eating exactly with. So what I have learned of when I do, like I said try sort of the, the different equivalents is the food tastes different. So if you were using a knife and fork, you're not getting the full flavors and the nice mixing where you would when you use your hand. Because with your hand you were self mixing yourself. You're creating and then you're just putting it straight in. It's like a little, little swivel technique, but it works. That's amazing. So it's kind of like you're, you're still making the dish when you're using your hands, it's like it's not just done yet. You have to use your hands. Mix it up a little bit, get the flavors in. Do you know what it's like? My favorite color is purple. Purple isn't always on the color chart. Sometimes you've got a mix. I want to say red and blue, but you mean you get a bit of red, you get a bit blue, you dip it, you mix it, and then voila, you get what you want. I think that is the sort of. That's the, that's the masterpiece. That's. That's what, what happens when you use your fingers. Yeah, basically. That's amazing. I'm gonna start eating my fingers from now on. Even in the uk. No, do it. So I went, so I went to. So my dad's relatives, they have Nigerian. They've got, they've got a food restaurant in Deptford, southeast London. Oh, really? Yeah, I've been there. I've been a couple times with my dad. What's it called? Let's plug it. Tommy's Kitchen. I want to say Nice. So, yeah, so I've been, I think about two or three times. Went two or three times with my dad. Took my mum once. She loves, she really likes Nigerian food. She's not too fond of my Nigerian dad, but she loves the food. That, that's the, the good thing that she's taken out of it. Yeah. Her relationship. Yeah, it's the food. I love for the food. Exactly. So she really likes the food. So I went with my mum and then I took one of my friends drinks. He's like a singer, songwriter. And I was, I don't know what it was, but I was like, yo, just come with me. Just come. Nice. He was like, she's always down for whatever. So she's like, okay, cool, I'm coming. So we went and we ordered food. I ordered my jollof rice. Oh, oh, yeah. I live for my rice. Jollof rice is the ish. Yes. Tomato, and it's nice and red and perfect. It's just nice, nice and seasoned rice. And how. Have you tried Nigerian food at home or have. When have you visited Nigeria before? No, but I really do want to. It's on my. Your list. It's on my list. So have you, have you experienced home cooked Nigerian food other than, you know, the, the ones that you've tried in restaurants? I've had yam and sort of. I'd say maybe simple dishes. Actually, no, I'm lying to you. I have. But not from sort of my dad's side. So one of my really good friends, she is from Nigeria. She's also from. She's also from my Yoruba tribe. And over the Christmas period, I stayed with her. I don't celebrate Christmas. Right. But I celebrate food in all occasions, especially the big Easter and Christmas, because everybody goes for nap. They go crazy. That's the best part of these holidays, is the. Is the food and the ritual of, like, gathering and eating. Yeah. I bring my doggy bags as well. Bring my containers. Containers, yeah. Yeah, I do that. I'm all for it. So, yeah. So I went to my friend's house, and I think it's called a peanut. Peanut or pepper. I think it's called peanut soup. Pepper stew, people. That sounds really interesting. It was really nice. I think it had some beef in it. I couldn't even describe what it was in it. It was extremely spicy. Had some nice pieces of meat. Wow. And it was. It was amazing. The one thing, though, I've got acid reflux. Oh, God. So for someone like me, it's the worst nightmare. And I kept going. That's how you know I loved the dish. Yeah, you kept going back because I kept frothing from my mouth, my belly was bubbling. My. The acid levels in my stomach were outrageous. But I was like, I love this dish. And I just kept eating it. I mean, I paid for it severely. That's how much, you know, you love that dish. Exactly. You're suffering, but you're still eating away. That's me with junk food. I know. Like, I'm slowly suffering. I can see on my belly. But I'm just like. It's just so good. Obviously, it's not as bad as acid reflux that you can't get away from that. That's. That's horrible. You. You need to stop. Like, you can't. You can't fight it. You gotta know when to sit. Sit down and stop eating the stuff that hurt is hurting you. No, the food was so good. It was so worth it. That's amazing. It's nice to know that, you know, you're still close to the food. You know, that you're from your background. I always. I always try and stay as close to my roots of my food as possible. Especially living in the uk, it's not easy to keep that up and have the foods that your mum cooks for you or your dad cooks for you or you know, going back home and trying it there. So I want to talk a little bit more about that very shortly. Sale, sale, sale at Queen Style furniture up to 50% off all our furniture styles. We've got new styles and traditional styles, Italian style and German styles. Styles for your living room or styles for your bedroom, dining table styles or a variety of lighting styles. Queensland style furniture Uxbridge Road, South Hall. We've got style. Ready for a challenge then take on the Pink Ribbon walk for breast cancer care coming to Oxfordshire and Essex this summer. We've got everything covered from snacks along the route to a massage and medal when you cross the finish line. And while we support you with every step, you'll be doing something special to support the thousands of people going through one of the toughest challenges they'll ever face. 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This is where careers ignite, where playwrights take risks, where great actors perform just feet away from the audience. This is where magic happens. We would love you to join our mailing list or become a sponsor or just buy a ticket to one of our shows. The website is www.germanstreettheatre.co.uk. we care about social change within communities around the world and we want to help. This is why Women's radio station is giving free airtime to all charities. For more details on charity advertising, visit our website@www.womensradiostation.com. welcome back to Gold Foodies with me, Malik Obady on women's radio station. I'm here with Sylvie and we're just about to wrap up our amazing conversation about her background with Seychelloua food. Did I say that right this time? Seychelloua cuisine and the Nigerian cuisine. And I'm really, really excited to learn about all of these new foods that I want to go and try right now. But I know that we were speaking, talking about this earlier, how there isn't. You haven't experienced that much of the cuisines here in London. What would you like to see in the future happen with the cuisines? Would you like to see an increase here in London of the, of the cuisines? And, and what would, what would you recommend, you know, people that come from the same background as you to, to be doing in terms of the, the cuisine here in London? You know what I would love you see how we can go to a restaurant and it'll be like a Chinese buffet. Right. And we. Everyone. I mean, I don't know who doesn't love a Chinese buffet if you don't. I mean, I can't help you. Everyone loves a Chinese buffet. Exactly. I would love for food off the African nations, specifically, let's say Nigerian food. I would love for you to be able to access food like that in. In the space of a buffet. Yeah. I mean, from what I know in terms of West London as well, where I live, there are. We've got like oak cheese and Shepherd's bush, which I don't overly like, to be honest. Plus they got rude customer service. But my point is. Anyway, let me. Don't go there, guys. My point is, I would like. So there are certain places where maybe there's maybe with a Caribbean influence. I would love there to be more like, let's say when I say West Africa, like Nigerian or Ghanaian dishes. I'd love for there to be more restaurants where you can go and almost experience it. Exactly. And even, like I said, as in a buffet way, like, the one thing that I love about the whole Chinese buffets is. You mean you've got. You've got normal rice, you've got. You've got the variety. Exactly. And I think moving forward, I think that would be such a good look also because it's the idea of generosity and the portion sizes. You're not just having that one dish, you're having as much as you want, which is very similar to our cultures back home. It's about the ritual of gathering and eating as much as you can, not about having that one plate and then that's it. Exactly. I know when I do see my Nigerian relatives and even just being around, like a lot of my Nigerian friends and families, they are the aunties. Eat, eat, child, child, eat, my child. You need to eat. They're like four. You know what I mean? And it's not. For example, I might have the soup, the pepper soup. And they're like. And I'm like, I'm full, thank you, auntie. And they're like, eh, I haven't given you the rice yet. Like, do you know what I mean? There's more. It's so plentiful. It's so. You're lucky because you can use your acid reflux as, as an excuse for that. Oh, so I can't. I got acid? No, they'll be like, hey, my child, they don't know what that is. They don't there's no such thing. I'll give you something to sort it, like, you know what I mean? Like, they. But I think sometimes that that is forgotten. I would love to see a lot more African nations and like, like, even we were saying that there's not a Seychelles restaurant, and even though I was still saying, oh, I'm a bit selfish, it would be nice to be able to bring that essence and have a seychelle, share the cuisine, share the, the, the, the ritual, the environment, the experience of eating as if you were taken back to Seychelles and eating that cuisine. I feel like, I mean, I'm still, I still want that, that food truck to happen. I'm, I'm going to keep nagging at you to make it happen, but I'll even do it if I, if I could. But that's the thing. Like, I think there are. I've been to a couple. I think there's a, there's an Ethiopian restaurant, I think in Sheba Bush. Yeah. There's a Somali restaurant and those things. I'm so, I've got this big thing. I'm so pro black, I'm so pro African. It's like you see these little things and you're like, wow, you're putting on for the team. Yeah. And I would love to see more Nigerian yet. We can, I'm sure we can still out a Seychello restaurant. But I would love, for the whole point of, when we talk about, you know, the UK of this, people say that it's this melting pot of culture and diversity. Yeah. So I would love to see, see the rest restaurants and that also showcasing this diversity. You want to see, you want to see it shown through food. And like, that's exactly why I, I have this show and I'm getting these guests on because I want to talk about the, the different cuisines and the backgrounds and how, you know, it's represented. It's not always represented authentically. You, sometimes you do have, you know, like the Nigerian restaurant that you were talking about. You do have these places, but either they're not promoted enough or they're just that some, some restaurants are just not authentic enough because they might be run by someone that's not from, from, from the cuisine that they're, they're cooking. For example, you know, there's a lot of Turkish restaurants, kebab shops that aren't run by people that are, you know, from that, that, that, that cuisine from origin. Yeah, no, no, no, I'm with you. It's really good that we, you know, the People that are from these backgrounds bring that the cuisine here and, and share. And that's why I have you on the show to talk about the cuisine and kind of educate people. If you're not going to find yourself a Seychelles restaurant, at least you know the kind of cuisines that you're, you know, you're in for. And then you're heading to Seychelles, you know what you're going to get, you know, you're going to eat and you're going to look forward to it as well. Yeah, I think that's the main thing. It's knowing, educating yourself on the different cultures and different food, I think. I mean, I watched a documentary, I watched, I listened to a documentary recently, which I loved, and there was a big debate and one of the big discussions was people always like, you know, like, oh, I love African food. And you're like, as an African person, you're like, you're sitting there waiting for someone to elaborate. Right. Because Africa is a continent, not a country. Right. Whereabout? And we'll know so much. Where have you been? But what is the. What, what region at least like northern. Northern Africa, for example. Gosh. I've got family in Tunisia, like I said. So I love my couscous. I have my. We call something. It's like a bullseye. It's got egg inside it and it's stuffed around beef. And we. Do you mean, like, we have so many different dishes. I don't know, I forgot what it's like. And do you mean like that? So the northern island couscous is burghul burger wheat, which is a huge thing. Tajin in Morocco. And then you've got Egypt, you've got Egyptian cuisine, which is also Africa. And then you've got Ghana, you've got Nigeria, which have similar dishes but are different. So you gotta, you gotta know what you're eating, you gotta where it's from. That's how you educate. And you know what you're talking about in terms of the cuisine. Exactly. I definitely agree with you on that. Well, Sylvie, it was great having you on the show. Thank you so much for chatting with me. I'm so excited because I'm gonna go and like, Google papaya jam and try and order it online. Cause I need to. I'm so. I love jam. I was telling you. So I'm gonna go and get me some papaya jam now. Thanks for having me. Thank you so much for being on the show. And I hope our listeners, you guys can also learn from this. And if you want to learn more about the cuisine and the places that you can head to to check it out. Let me know and get in touch with us and we can have a conversation outside of just this episode. And you can also find us on social media. So Sylvie, where can our listeners find you? You can find me on Instagram under frizz and go. So be frizz a n d go. And like I said, I'm going to the Seychelles in August, so stay tuned because I'm sure you're going to see a lot of I'll be documenting my food, the culture, just life out there. So yeah, amazing. So you guys make sure that you're following Sylvie on her journey and you can learn much more than just what you've learned on the show. I mean, I've learned so much just, just in this half an hour. And you can also check us out omansradio stn on Instagram and Twitter and head on to the website www.womansradiostation.com to find out more about what we've been talking about on the show. So I'll see you guys next time. Bye. Women's radio station will give a voice to your brand. Advertise your product, services or goods on air with a package tailored to suit you. 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