 No, let me give you a hug. Okay. You two, you're not looking bad as well. Thank you. Your shirt. Your shirt. Oh, you are saying Sierra Leone for life. Yeah, I live and die. Sierra Leone. I'm saying the land that we love. Sierra Leone. One love. I owe my life. How are you doing? So how's your day going? I'm so hungry. Oh my gosh. I was fasting the whole of yesterday because you told me that we need to try authentic. Exactly. It's one of the most amazing dish and you definitely don't want to. You know, I love so much in my entire life. What is that? Food. Mm, foodie. One of my videos knows that I love food more than women. Just, I want to eat. I'm so hungry. Like, it's six o'clock and I need to eat. Maya, you're in the right place. Breakfast. Exactly. We're going to have breakfast like right now. Ready? You see how hungry I am. Let's go. All right. Welcome to Hotel Africanos. This is like the best place you could find local dishes in Sierra Leone. The CEO is owned by Nasser Raiou, one of the greatest musicians, and then he opened this amazing place. As you can see, everything is culture. Everything is kind of like vibing with the African vibe, if you know what I mean. I'm a Africanos, New African. Yeah, it's a combination of different national, like it just doesn't limit Sierra Leoneans around. It's reasonable, it's affordable, it's very comfortable. So homey. Thank you so much. But where's my food then? Oh, your food is in the can. Oh, somebody said, hi. How are you? How are you? Fine, fine. Talk to Criot with her. Talk to Criot with her. I just speak Criot, so on. I don't know how they talk, I speak Criot. OK. How you do? Welcome, my son. Thank you. Thank you. All right. Thank you. You got it right. So we're going to show us. Yes. Where's the food? I'm so hungry. So the food is right here. Oh, yes. Oh, special for the Maya. Oh, Maya. When I told them, they were like, oh my gosh, we have to, you know, we give the best to anybody coming from Sierra Leone. And then they were like, the best food you could eat literally is Pemai. And of course, we have Lafedi, which is like two course. So you're hungry, right? You're going to eat two. I'm so hungry, but I eat breakfast. This is breakfast in Sierra Leone. Literally, this is what you eat in the morning because sometimes the kind of work you're doing, you need to eat something that you wouldn't, you know, be caught in on snacks. This will give you blood and like energy. Wow. The last time I ate this heavy in the morning, I slept the whole day. Trust me, you're not going to sleep. It's going to give you more energy. Exactly. So now we're going to have some. Where are we sitting? So you're going to sit over here by my side. Oh, of course. We're going to sit beside a queen, right? Anything for the food. Anything for the food. The good thing about this food is everything is made like plant. Everything is growing, nothing chemical, no storage, no frozen foods, no nothing. Everything is from the plant. As you can see, there's like a lot of ingredients here that are super healthy. Yes. So we're going to start first with the rice. You know rice, right? Of course. On the stash. It's not new. So we're going to have some. But before we get that, let me just quickly explain. OK, this is pimein. This is like the most famous food from our ancestors. Up to now, it's still people are eating it. To what? Pimein. Pimein. Pimein. Pimein. Yes. Pimein. Pimein. Something like that, yes. Pimein. Pimein. Pimein. Oh, my goodness. After you eat, I promise you, you're going to pronounce it very good. Pimein. Pimein. OK, next time. I'm going to pronounce it next time. What is it made of? OK, we have here pectal leaf. And then, firstly, when you cook the rice, when it's almost about to get dry, you put the pectal leaf on top of it, and then you cover it. The steam will help it soften it, kind of like cooking it. So when you're done, you kind of like, at the side, you have jakato, you know, at plants. Jakato, you have pepper, and then you have hogri. Hogri is like, um, beni. Beni. Yes, you put it inside and kind of like, steam, steam, steam, steam, steam, steam. I want it to finish steaming. You remove it from the water and allow it to dry a little bit. And then you come with another pot, which you use is the red pamein, this pamein. It's red oil, eh? Red oil, yes. We call it pamein. Pamein. Yeah, red oil. So you use this to warm it, kind of like allow it to warm in the fire. And then when it's done, you kind of like, mix the whole ingredients with the leaf. You take the leaf from the rice. Oh, look, you see, anywhere we can see how they do this. Oh, yes. Next vlog, I'm definitely going to show you. So I'm just going to show you quickly the ingredients. This is going to be used in the lafiting, which is going to be so tasty. And this is pepper. This is something like that. We kind of like used it in. Yeah. And then we have last but not the leaves. It's a jack-o'-tall. This is a jack-o'-tall. Is it garlic? Yes. Oh, okay, yeah. Exactly. So these are a few of the things that they kind of like use to get this. Then add the red oil to the potato leaves. Oh, okay, okay, okay. So she's saying that these are the ingredients that they use to prepare this, right? So together with this, together with the potato leaves, and then to no tomato in this one. No, no tomato. No tomato, wow. That's amazing, like I'm done. Yeah, we're done with the explanation now. Thank you so much. Thank you so much. Let me just do the pleasure to serve you. Thank you. Would you allow me? Thank you, of course, definitely. Okay, so let's get you some. You said you're hungry, so I'm going to give you... I really don't need small rice. Please give me plenty of rice then. So we're going to use this now to put the sauce. Trust me, you're going to love it. It's so... And they said that this gives you like enough blood for the ones that are kind of like sick. This is what they prepare for them mostly because everything is like natural and plant-based, you know? So taste that first, and then you want me to add more. Oh, it's okay. I mean, a little bit. So take the first bite. So it's a very deep-fried... It's a cook-yum leaf, eh? Mm-hmm. Ah, cook... Oh! Potato or cook-yum? No, it's potato. Oh, wow. We call it potato leaf. Potato leaf. Yes. Guys, you see how the combination is? Yeah, and the smell, the hogre scent... You know, the aroma. It's called hogre. The one that makes the smell like dead meat. It's called hogre. Mm. Wow. So how do you see it? Oh, this is so tasty. Very, very tasty. Anytime I go to my mom, a bit spicy. Mm-hmm. Yeah. Oh, Lafibi is more spicier and more tasty. Exactly. Thank you. So you want to taste the Syrah juice? Syrah juice? Yes. We have an amazing juice made in Sierra Leone. Made in Sierra Leone? Yeah, Syrah juice. So do you guys have Syrah juice? I would love to. Understand what people were saying, that you're missing a lot. If you don't eat potato leaves with rice. Mm. Definitely. It really tastes good. Exactly. Very spicy, you see? Mm-hmm. The aroma alone, I think, can satisfy you. Yeah, I know. The red oil, you know, and it got everything. It got, like, protein. There's no protein, I don't see fish. No fish. Usually they can put some fish. Like, there's something called dry rice. Like, I mean, dry fish. The raw fish, they take it and, like, they put it on the banker. Like, on top of the fire and kind of allow it to dry. And then they can put it, like, and mix it together. But since we want to eat, like, the original one, because if you kind of, like, put fish in it, it's kind of like, to give it a more taste. But I want us to start this way, since it's more, like, in it. We just had our first one, which is the Pemao. Very tasty. You can attest to it. He was licking all his plate. So when I finished it, I have to clean the plate and then me and you. Exactly. So now we're going to move on to breakfast number two. This one is amazing. It's called La Fidi. But we call it dry rice, since it's literally almost, like, cooked, but not cooked, but it's still cooked. This is the Sera? Yes. This is the Sera juice. The Sera juice? Exactly. Shake it up. Oh, shake it up. Oh, sorry. Shake it up. I'm sorry. Shake it up. You want all the, you know, pineapple mixed up. You know, it's really nice. The factory is here. Literally, they do everything here. And it's very reasonable. It's literally everywhere. I know it's in Liberia, in Ghana. I mean Guinea, because it's our neighbouring country. So how does it taste? You need this for a whole day. But I love pineapple juice. And I think this is the best one I've ever tasted. Oh, really? So now we're going to move over. Give me the other opportunity for me to be your sava. No problem. All right. So literally, let me just explain it quickly. So here, over here in dry rice, everything is just basically the same, like this one, but not actually like this one. You get to mix it yourself. As for this one, the first one that we ate, the pamao, it's mixed while you're cooking it. You know, cooked after the process. You mix it. But over the second one, which is the laffydee, you have to literally do it yourself. Yes, yes. And it's very nice, because if you mix it and then you can't finish it, you can just leave this in the freezer and you can eat it the next morning. Yes, it's really nice. So over here, we have pepper, of course. And then we have jakato. You're very afraid. Yes, we call it jakato. Tokama. Jakato. Oh, oh, oh, oh, oh. Then we have, of course, my favourite, okra. Okra is really nice. So this helps kind of like blend it in the rice. You can either, you can do it two ways. You can mix it with the rice or then you can put it on top, you know, and all that. So first off, we're going to be, so of course, you know, this one is a bit spicy like the other one, but this one is more spicier because you get to eat the rawness of the, you know, pepper. So, yeah, so I forgot to introduce this one for those who know. You can't, sari is never complete without the fish. You either eat it with a raw fish or like fried fish, but this one is kind of like sardine. It's really healthy. It's really nice. No, that one is the last one you put. So the first one is this one. So you put this one on top. Not too much. And then you take the pepper. You put it on the side. So everything is going to be side by side, you know. Interesting, right? Yeah, very interesting. Like I'm literally learning a lot. Yeah, at least we're teaching you something that you can go back to, you know, and tell your people, wow, salon food is fine. And then we put a little bit of okra. It gives you that taste, you know. And then we have some jumbo maggi. I forgot to mention this. Okay, I think we have to find a jumbo maggi. Okay, but don't, oh, there you are. It was hindered on me. So we have to open it up. So this is like jumbo maggi. Like the one that you used to cook with it. But this one is kind of like very nice. You can even lick it or like eat it with the rice. So this one you use it as the spice. You understand? It's kind of strange to you, right? Exactly, because the maggi, I know you have to cook it. But no, this one, it serves as the salt because if this one is mixed with salt, and a bit of like the seasoning, every combination of it. And then you have to put it like a little piece of it. And then you grind it on top. Let's see how beautiful it looks. Oh, wow. I swear you're gonna love it, trust me. So yeah, you just put a tiny bit some more. And then, yeah. So there's a lot of things you can add with the laffiti. You can just put baini, you know baini, right? Baini? Baini. What's baini? Baini is like the grind, how do they call it again? Then we have something like, again, kenda. Those are like the traditional stuff that you can beat it, and then you put it on top. And then last one of the leaves is the sardine itself. You put it on top. Then then you can use the sardine oil a little bit. Yeah. All right. The last one of the leaves, of course, the parmaid. You're gonna put tiny bits of it because- So you're literally making a whole new steel or dry rice? Exactly, that's why it's called dry rice because you literally do it like, hmm, I have to say, it's like when you're alive and then you're removing your guts, that kind of way, you know? Then do it everything raw by yourself. It's like you're cooking. I see. Yes. So then you put a little bit of parmaid. See how colorful and cute it looks like? Basically, this is what a lot of people eat, especially the Fulani people. The Fulani people. In the morning? In the morning. They kind of like do it a lot. And the one guests come, this is what they eat, you know, it's very reasonable, affordable, and it fills your belly, honestly. So this is your spoon. Take the pleasure of taking the first bite. You're- Yeah. I'm scared, I'm scared of you, you know? New to you, right? New to me. This is new. I've been eating a lot of things, but hey, this is new. This is new. All right. You're going to eat it with a fork? Oh, you need to use the spoon? Yes, I want you to take the biggest- With a hand? Oh my God, you want to eat it with a hand? Excuse me. Oh my God, drink pot. Oh my God, oh my God, oh my God. So literally, when you want to start, you take bits by bits, pepper and then fish. You mix it, mix it, mix it, then you- Eat them. So we have the water here. Thank you. How do you wash my hands? Wash your hand and eat some food. Eat that one with a spoon. Yeah, thank you. All right, thank you. Thank you so much. All right. So I'll go this way. OK, so you take half everywhere. OK, pepper. And then you take yakgatsu. Then you take okra. Yeah. Okra, this is very slimming. Then a little bit of fish. Sure, then. Oh yeah, you mix it up. You mix it up. Then you jabong. Do you need some Maggie in it? Hold on, I'm going to tell you something. How much time? The hell out of you. I just want to know your reaction. Can I tell you that this is what I've been missing in my life. I'm really scared of frying this. Yeah, right? But it's so delicious. I know. The combination alone. Exactly. Then you have a little bit of garden eggs together with the Maggie alone. Maggie alone, right? Get out the sardine. Love Jesus. Don't worry, let me just add some more. Wow. Wow. Who, who, who came up with this combination? So you are the only people there. But this is probably, a lot of people eat the fuller people. The fuller needs to eat this a lot. Like every day, they can eat it with country rice. We have our own country rice where we grow it. It's really, really nice. You should try that. This is so nice. This is so nice. I want to tell you guys that this is just breakfast. This is just breakfast, you guys. It's really shocking, man. It's super shocking in a nice way. It's nice. It's just shocking in a nice way. Shocking. Like some people are you eating that? No, but they're eating that. Excited, you know. If you ever visit Sierra Leone, this is the best meal you need to eat for breakfast. And don't forget that I got this meal at Hotel Africanus. But what's your name again? Amina Kone. And what's the name of your YouTube channel? Miss Amina Inspiring Moments. Wow, that's a long name. But hey, I'm going to put a YouTube link in the description box. Make sure you go check it out. Subscribe to support her. This is how we do it. And, mm-mm. God damn it. This is really spicy. I know, right? Thank you so much. No problem. I'm going to see you in the next one, yeah? Sure. We have lots of places to go and catch up. I am Maya. Maya.