In this informal, profanity‑laden kitchen vlog, Speaker A and his brother Dan (also referred to as Daniel) prepare a jollof rice dish paired with fried fish. The conversation jumps between describing the aromas, the visual appeal, and the step‑by‑step cooking technique. They discuss drying the rice for crispiness while retaining tenderness, adding stock later, and constantly turning the pan. Ingredients mentioned include broccoli, shrimp, turmeric, adobo seasoning, various peppers, and a stock cube. They comment on the cost of the fish, the amount of seasoning needed for the volume of rice (about 7‑8 cups), and the texture of the final product, praising its flavor and crunch. Throughout, there is playful banter, references to “El Tito,” and repeated expressions of excitement about the taste. The video ends with a brief sign‑off.
Chapters
All right, we are cooking. Doing this shit. I'm about to add this shit. Oh man, look, he started, uh, What? Yeah, for sure, for sure. Cooking now, then we just let it do its thing. Look, he started a little late, but yeah, I mean, okay. Oh, I got you, I got you. Yeah, because your hand— I got you. Um, so yeah, Dan's making the fish. Oh yeah. It's because it's thick. Oh man, it smells good. This smells so good. Oh my gosh. I don't know if it's good to taste now. Yeah, yeah. How's that smell good? Yeah, that's what I'm saying. Smell good. Oh my God, smell good. Oh, let me show them what we put in. We put in this, you know what I'm saying? I don't know if you can read it, but we put in there, uh— oh wow, it's good, bro. One or two, huh? You said what? Nah, that's cool, nigga. We gonna put the stock, remember? Yeah, it should dry because you want to fry type type stuff. You feel me? That's that's that's because you want that crispiness and all that. Like with jollof rice, like like the Senegalese, but you want you want that crispiness. Crispiness alongside the softness, but you want more. You want it to be more like you know more tender than crispy. So yeah, it drying is cool. Just all we gotta do is just keep turning it. Another one? Okay. Ah, bad, bad, bad, bad. True, it is eight cups. All right, you got it. I'm gonna leave this one for you now. You don't want to add that right now? Yeah, yeah, we can always add that because everything is gonna cook. So you don't want to add it right now? No, no, no. I said I'm gonna leave that for you to open it type stuff. Yeah, everything is gonna cook. It's a whole workout. Like, you gotta flip, flip the wrist. Oh man, that's, that's so good. That looks real good, bruh. Oh, that's good, bro. I ain't gonna lie, we should have bought more of that. Which one? The broccoli. Really? Yeah, it's good. It's really good. 'Cause it's broccoli, you feel me? Should have bought more of it. Damn, they're looking good, no cap. Oh yeah, yeah, put some of the— put hella seasoning though. Yeah, cuz you said the thing already has it, right? We not going to put enough, we not going to put too much. But then again, you got, you got to realize it's like, it's like 7 cups though, so it's like, it's like 7 cups. You want that shit to spread out, bro. What? Oh no, no, I'm gonna put that. I'm not worried about it. Oh, okay. I'm worried about that. A pepper. Oh, it was frozen. Okay, I'm gonna wipe that. Some adobo. Put some of this. Put some of that. That shit raw, nigga. That's good? Oh yeah, it's cooked. Okay. Maximum protein. For real. 'Cause shrimp, straight muscle. Put some turmeric. Can you do it? Turn it around again. All right, good shit. 'Cause I gotta get to the under. Damn, nigga, this a whole workout. Got so much respect. Got so much respect for Tito's mom, man. This nigga super delicacy. That shit tastes good and it's already cooked, nigga. Real good. Type shit, nigga, you about to build hella muscle. I don't even know if I should use all of it too though. All of it? You sure? Fuck it. Oh nah, all of it. Goddamn, that's crazy. Uh, let me bring another plate for you to keep that shit in. Oh yo, I thought you wanted that, man. Yeah, where the pepper at though? What is it? What about the red one? Oh, the crushed one? Yeah, I could have sworn that shit, that shit hit. I could have sworn I seen it. That's a picture niggas gotta take now. Okay, all right, all right, dig under now. That shit slap. That shit is truly— oh my God, damn, that's like the perfect taste of like fish. Oh my God, seasoning and salt too. Yeah, that shit soft. This whole box $20, bro, that's crazy. Who made this fish? Who made that fish? Oh, you killed a bug. He's like, who made this bitch? Who made this bitch? That's good, I ain't gonna lie. That's good. I'm glad, Daniel, we got Spam this. It's extra lean. We got Spam this, extra lean, bro. This shit tastes good as shit. It do taste good. Very good. Very, very good. Hit the— try to crunch it. That's what I did, actually. Oh my God. I'm trying to crunchy stuff. Hold up, I might as well just make more, right? Yeah, you got to. You was only making one? Oh, now you got to, 'cause this is like— I was testing it out. Oh, you testing it out. Yeah, yeah, yeah. I mean, definitely we could spice it less this time, for sure. But yeah, it's good though. Okay, okay, where's it going? You feel the extra saltiness? Yeah. Damn, that's good. All right, time to start putting that water in now. All right, let me see where that shit at. Oh yeah, it's right here. My bad, let me get this real quick. You good, bro? Mhm. Me and Dan, we locked in right now. Who, El Tito? Yeah, I'm happy your fat ass is not here. Yeah, we good, bro. Music licensing reimagined. Hey. Wow. Bye.
