 Greetings! My name is Pierre Chiang, I'm a chef, a cook-and-gatherer, a restaurateur, a social entrepreneur, but most importantly I'm from West Africa and that's where I get my inspiration through the tradition, the food of my memory that culture. And through my company Yolele, we open a global market for crops that are grown by small farming communities in the Sahel in West Africa, crops named for you. So I'm going to show a dish to you that's easy to prepare, that's inspired by that tradition. So today we're cooking Kowloon, it's a dish that's very simple, it's a fish that's boiled and in an onion, tomato and fish sauce, and that has a little bit of scotch tape in it.