America's Culinary Cup
Baker:
Season:
Week:
Challenge Type:
Shrimp & Pork Peanut Stew, Rice Noodle
Country: Nigeria.
Round: Noodle.
Buddha: "I had Nigeria, and so it's a shrimp and pork peanut stew with a rice noodle on top."
Buddha (context): "For my third dish, I'm making a Nigerian stew. Get some pork belly and use that for my peanut stew. I'm making Chinese rice noodles. It needs to be a flat sheet noodle, similar to a Nigerian fufu, which is usually a thing that you would use with your hands to soak up stew."
Buddha pivoted mid-cook from boiling to steaming the noodle batter on deli lids in steamer baskets after the first batch dried out.
"Once again, we see how clever you are. I certainly envy the way you think about food. It was whimsical and I think, above all, delicious."
Kwame: "I thought it was really playful. I got the idea of how this was supposed to be fufu. I thought it was really fun. I like the texture. We normally put dried shrimp in our stews, so having the full shrimp in there was a nod to that. I thought it was really beautiful and really nice."
Roy: "Honestly, I just don't know if the rice noodle was the right noodle for the stew. In my opinion, the rice noodle got lost for me. I would love to have seen, like, a wheat noodle."
Final dish saved Buddha — he survived the elimination by 5 points.
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