 Greetings! My name is Pierre Chiang. I'm a chef, a cook-to-goatherer, 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 to my company, Yoleni, 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 you this view that it's easy to prepare, that's inspired by that tradition. So today we're cooking Kaldou. It's a dish that's very simple, it's a fish that's cooked in an onion, tomato and fish sauce. And that has a little bit of scotch on it.