Speaker 1: Welcome to River Cafe, Table four, a production of iHeartRadio
Speaker 1: and Adamized Studios.
Speaker 2: So I can't see David, I can see you in
Speaker 2: my mind's I have you right in the center of
Speaker 2: my mind.
Speaker 3: I can see you too, You're in the center of
Speaker 3: my heart. David Aja is a close friend and a
Speaker 3: great architect. Everything he does, his buildings, his office, how
Speaker 3: he works with clients, how he creates a family is
Speaker 3: done with ethos, social concerns and the highest possible values.
Speaker 4: He's in Ghana right now. I am in London, but
Speaker 4: here we are together.
Speaker 3: When you go to Rome, which you in the city,
Speaker 3: you and I both love, and you go in the
Speaker 3: spring to restaurants, they serve artichokes in so many different ways.
Speaker 3: They boil them, they raise them. But the romana are
Speaker 3: these kind of slow cloped arto jokes. Whole the stem
Speaker 3: and meet the whole thing.
Speaker 2: Killer. I love vegetable, so it's perfect artichokes. A la
Speaker 2: romana serve six twelve small or six large violetta artichokes
Speaker 2: with their stalks. Prepare the artichoke, but leave them whole.
Speaker 2: Scoop out the choke with a teaspoon as each artichoke
Speaker 2: is prepared. Place in a bowl of cold water with
Speaker 2: the juice of two lemons for the herbs. Mix together
Speaker 2: the parsley, mint, crush, garlic, and six tablespoons of olive
Speaker 2: oil and season well. Drain the artichokes. Press the herb
Speaker 2: mixture inside the center of each archer choke. Pour two
Speaker 2: hundred and fifteen mili liters of olive oil into a
Speaker 2: saucepan large enough to contain all the artichokes. Put the
Speaker 2: artichokes stuffed side down, jam together so they stay upright.
Speaker 2: Scatter any excess herb stuffing over the top. Add water
Speaker 2: to come to one third of the way up the globes,
Speaker 2: and bring to a boil. Reduce the heat. Cover with
Speaker 2: a sheet of greasepoop paper, and place the lid on top.
Speaker 2: Cook gently for about thirty minutes, or until the water
Speaker 2: is evaporated and the autichokes have begun to brown at
Speaker 2: the bottom and are tender. Serve with lemon wedges.
Speaker 3: Autochokes are romana. They're the whole artichoke. I like to
Speaker 3: put them over a sort of high heat so that
Speaker 3: you get the crispiness on the outside. They almost I
Speaker 3: always think they're kind of like eating candy because of
Speaker 3: the caramelized nature the outer leaves. They're quite sweet in
Speaker 3: a way. And when you go to rome which you
Speaker 3: and I both love, and you go in the spring
Speaker 3: to restaurants, they serve autichokes in so many different ways.
Speaker 3: They boil them, they braize them. But the Romana are
Speaker 3: these kind of slow cooked artichokes whole with the stem.
Speaker 3: They're delicious. Are you vegetarian?
Speaker 2: I'm vegetarian with a ten percent pescatarian. If it's really
Speaker 2: great seafood.
Speaker 3: And you don't eat dairy, right.
Speaker 2: I don't eat dairy. Yeah, dairy's completely off, David.
Speaker 3: I was just thinking that you are in Ghana. I'm
Speaker 3: in London and I was thinking about the market in Ghana.
Speaker 3: Are there artichokes? Are there huge amount of vegetables? Is
Speaker 3: it seafood? Do you go to the market. What's it like?
Speaker 2: Yes, you get a lot of fresh produce made by
Speaker 2: very local producers. Most Genians go to markets still and
Speaker 2: buy fresh produce every week every day. Yeah, it's an
Speaker 2: amazing thing. I don't get to go as much as
Speaker 2: I would love to, but whenever I've been, I've always
Speaker 2: been sort of thrilled by the kind of variety and
Speaker 2: the diversity. It's also on the coast, so there's excellent
Speaker 2: fish here. Even though I'm a vegetarian, I you know,
Speaker 2: when there's a fresh catch, I'm always tempted. The family's
Speaker 2: always tempted. We always get fresh, fresh fish.
Speaker 3: Is there one large market or are there lots all
Speaker 3: over the city.
Speaker 2: Or is it there's a main market, which is the
Speaker 2: city market, but there are lots of small markets all
Speaker 2: over the city, so there are local sort of little
Speaker 2: stalls and places that you can get it. But there's
Speaker 2: a main market called Makala Market in the center of
Speaker 2: the city, which is the main hive of activity. What
Speaker 2: are the vegetables that you The vegetables have different shapes
Speaker 2: and colors, sometimes the same names, but very different shapes
Speaker 2: and colors. Yeah, there's a kind of incredible, you know
Speaker 2: that lovely kind of aroma of markets which you see
Speaker 2: all over the world. There's a kind of African version
Speaker 2: of that, which is dense and incredible colors and things
Speaker 2: like that. Ashley, my wife is obsessed with the markets,
Speaker 2: so she's always sneaking off to go look at what's new.
Speaker 2: What's also wonderful about these markets is the way in
Speaker 2: which you understand the seasonality of produce, which is so
Speaker 2: clear here. Foods come in seasons and waves, and you know,
Speaker 2: you suddenly get something and everybody wants it for the
Speaker 2: next few months and then it's gone.
Speaker 3: And then it's gone. That's something I think.
Speaker 2: Something exactly and that is a new thing. You know.
Speaker 2: London is something where you can get things all the
Speaker 2: time and you forget about seeonality. Yeah, and that's something
Speaker 2: we're really enjoying about our crowd that things come and
Speaker 2: go depending on when they're in season. It's really beautiful.
Speaker 3: What's it like there now? Is it warm? Is it bring?
Speaker 2: Yes? Yes? Because Ghana is on the equator more or less,
Speaker 2: we're really always between something like twenty and thirty five
Speaker 2: degrees At worst, it's like thirty five, but it's never
Speaker 2: below twenty. You know, twenty. People are wearing jumpers here
Speaker 2: because they think it's cold, and we're always laughing when
Speaker 2: they say it's cold, Like, really, it's relative.
Speaker 3: How does it feel being there? What does it feel like.
Speaker 2: Now we've been here a couple of years and it's
Speaker 2: it's still really lovely. We're really enjoying it very much.
Speaker 2: It's a totally different atmosphere, but it's one that you know,
Speaker 2: is really very special. Gettian's are very warm, so it's
Speaker 2: a very kind of social culture that's very much about
Speaker 2: you know, it takes a village to look after a family.
Speaker 2: So there's a kind of friendliness that people you know,
Speaker 2: have care for each other that I really really love.
Speaker 2: We're still discovering it, you know, Acros the city we
Speaker 2: know very well. The country. We're sort of traveling around
Speaker 2: now to really understand. And it's wonderful to just to
Speaker 2: go with the kids to you know, my father's ancestral
Speaker 2: village or my mother's ancestral village and just to see
Speaker 2: these places for them to see it. Yeah, it's kind
Speaker 2: of great.
Speaker 3: Tell me the story of your family, your parents.
Speaker 2: Yeah, So Ghana, you know, a quick set of history.
Speaker 2: Ghana was you know, colonial outpost. It was one of
Speaker 2: the first Sub Saharan country to gain independence in the
Speaker 2: late fifties fifty seven to be exact. And my father
Speaker 2: was part of a sort of royal family in a
Speaker 2: sort of a farming village called ad Also and the
Speaker 2: then Prime minister President and Krumer sort of asked for
Speaker 2: all the sort of learned characters to go into education
Speaker 2: and go into government immediately. They were sort of brought
Speaker 2: in when the British left. So my father was part
Speaker 2: of that first wave of moving from the village and
Speaker 2: coming to the city and you know, working in the
Speaker 2: various departments and finally getting to be accepted in the
Speaker 2: diplomatic corps. He met my mother in Akra. She was
Speaker 2: also kind of came from the village and sort of
Speaker 2: started working in the city. They met, they fell in love.
Speaker 2: My father was good at his job, I guess, and
Speaker 2: was quickly given the position of going on a posting
Speaker 2: to East Africa, and that's where we were born. So
Speaker 2: myself and my brothers were all born in East Africa.
Speaker 2: I was born in Tanzania, brothers born in Kenya and Uganda,
Speaker 2: and then we came back to Ghana for a few years.
Speaker 2: So I had a few years in Ghana and I
Speaker 2: had wonderful sort of memories of just that time, and
Speaker 2: it was the sort of childhood memory of you know,
Speaker 2: my earliest home, you know, growing up with a co
Speaker 2: coach garden.
Speaker 3: What year was that, David, This would.
Speaker 2: Have been in the seventies, in the early seventies, And
Speaker 2: then we moved from there. My father then was reposted
Speaker 2: to North Africa and the Middle East before we came
Speaker 2: to England in the late seventies.
Speaker 3: Food wise, it sounds very exotic to have had Tantana
Speaker 3: and in North African food and Ghana before you were
Speaker 3: sent into the food of England. I think hows childhood
Speaker 3: memories of food stay with you forever, the food that
Speaker 3: you go back to and that you love.
Speaker 2: Yeah. No, I have a very eclectic sense of water
Speaker 2: is possible as food and the different varieties, you know.
Speaker 2: I still love East Indian sort of cuisine with the
Speaker 2: way in which it's sort of you know, And that
Speaker 2: was all East Africa. I guess that must have been,
Speaker 2: you know, the sort of huge influence of the Indian
Speaker 2: community on East End.
Speaker 3: What is that like? Is it very spicy.
Speaker 2: Massalas and spicy massalas and doughs and flavored meats and
Speaker 2: fishes and vegetables. And then there's Ghana which is really
Speaker 2: root vegetables and soups, really very soup based and fisial
Speaker 2: meat if you had money. And then North Africa with
Speaker 2: its incredible messes and bread, you know. And so I
Speaker 2: had all that before coming to England and coming into
Speaker 2: England just when that sort of beginning with the transformation
Speaker 2: of you know, I sort of remember the Conrade Shop
Speaker 2: and all these sort of places where you know, food
Speaker 2: was suddenly in discovering Italian food in London. That was
Speaker 2: kind of the moment when it was like, oh my god,
Speaker 2: you know, and the transformation of Italian food into English
Speaker 2: food and the sort of love affair that started with
Speaker 2: that which led me to you when you yes, and
Speaker 2: you know as my favorite restaurant in London of course.
Speaker 3: But did you have home cooking? Did your mother cook,
Speaker 3: did your father cook? Or do you remember her being
Speaker 3: in the kitchen?
Speaker 2: Yes?
Speaker 3: I always think of somebody that really loves food and
Speaker 3: wants to know what the next meal is going to be.
Speaker 3: You stayed with us. What are we eating?
Speaker 2: Yeah?
Speaker 3: What are we having? And so as a child, was
Speaker 3: your mother was that part of her love and attention
Speaker 3: to you?
Speaker 2: My mother did cook, and we were three boys, and
Speaker 2: she was very determined that we would from a very
Speaker 2: early age understand cooking and be in love with it.
Speaker 2: So I think I remember being like ten eleven and
Speaker 2: my mother when we came to England, you know, her
Speaker 2: going all right, now you're going to learn how to
Speaker 2: make food for yourself. So she's sort of frog marches
Speaker 2: in the kitchen and just started to really unfold the
Speaker 2: idea of heat and cooking and doing things and to
Speaker 2: feel really comfortable. And she made us watch her do things,
Speaker 2: so all three of us know how to cook, which
Speaker 2: was something that she really instilled in us, as in,
Speaker 2: I don't mean that we're chefs, but in any way,
Speaker 2: but we're comfortable good cook.
Speaker 3: Now you're your food, You're good, you're a good cut.
Speaker 2: We know we were comfortable with the sort of you know, frying, boiling,
Speaker 2: baking sort of things, and that came from her. And
Speaker 2: you know, I think because we traveled so much, she
Speaker 2: always made us Ganian food and it was a kind
Speaker 2: of constant for her. So she always unfolded a kind
Speaker 2: of weekly menu, actually very rarely varied, but it was
Speaker 2: a kind of like weekends we had these soups and
Speaker 2: these things called fufu, and then week with what food
Speaker 2: is that kind of yam and cassava sort of dumpling.
Speaker 2: It's like it tastes like nyoki, but a gigantic nyoki
Speaker 2: with soups and fishes and meats. Poured on it, and
Speaker 2: that was the kind of weekend and special. But then
Speaker 2: in the week you would have things like jeelof which
Speaker 2: is rice with tomato bays and vegetables and you know,
Speaker 2: foods in it and vegetables, et cetera. And she'd sort
Speaker 2: of be very methodical about it. And I used to
Speaker 2: at some point I used to think, God, can we
Speaker 2: shift these things? You know? And now like I do
Speaker 2: it with my kids. It's something that we do. You do, yeah,
Speaker 2: and it's really quite beautiful.
Speaker 3: Did your mother ever cook British food? Machine interested in that.
Speaker 2: Once in a while she'd make something. Yeah, I mean
Speaker 2: she'd make a roast for you know, at Christmas, we
Speaker 2: had a hybrid, so it was like the sort of
Speaker 2: you know, we in a family loved pies, so apple
Speaker 2: pies and things like that would be made by my mum.
Speaker 2: So there were certain things that were treats from the
Speaker 2: world that we were in that it was part of
Speaker 2: the sort of the thing. But you know, we were
Speaker 2: at school, so we were having school meals and so
Speaker 2: she was like, Okay, you're getting English food. I want
Speaker 2: to make sure that you still understand the food of.
Speaker 3: Your Yeah, yeah, do you cook now.
Speaker 2: You know, I love I love cooking. I don't get
Speaker 2: as much chance to cook as I would like to. Ashley,
Speaker 2: my wife loves to kind of cook, so she wants
Speaker 2: to lead that I do. On the weekends, I have
Speaker 2: one day where I cook for the entire family. So
Speaker 2: I have a Sunday a Sunday sort of meal that
Speaker 2: I always make. And you know what is it? But
Speaker 2: you cook, it's just vegetables and a kind of pasta
Speaker 2: and bits. So I kind of make a kind of
Speaker 2: a hybrid, but it's really I kind of get market vegetables.
Speaker 2: What I do is I kind of I finish off
Speaker 2: the week whatever's left over, and I kind of make
Speaker 2: it into this flavored sort of stew pasta thing with
Speaker 2: other sort of supports.
Speaker 3: How do the kids come and cook with you? Do
Speaker 3: they cook?
Speaker 2: Yes? They do. Now. They love coming in and wanting
Speaker 2: to get involved. And it's always just green vegetables, every
Speaker 2: green that we can find. So we're looking at peas
Speaker 2: and cabbage and broccoli, and you know, we're boiling them
Speaker 2: and we're sort of there's this calenders that are used
Speaker 2: in Ghana, so we then sort of crushed them in
Speaker 2: the calendar to make a paste green and then we
Speaker 2: add flavors to it and stuff. It's become a little thing.
Speaker 3: We're trying to think how we met, and I think, well,
Speaker 3: you could tell the story, but wasn't it I thought
Speaker 3: it was that Richard was so so impressed and so
Speaker 3: in all of your work. I don't think he taught you,
Speaker 3: but you knew him when you were a student or
Speaker 3: was it after the graduate? Oh?
Speaker 2: Yeah, Richard was an icon forever. But he really entered
Speaker 2: my life sort of directly as a person when I
Speaker 2: started my career sort of sort of early two thousand
Speaker 2: and I made this house called the Electra House and
Speaker 2: that's right, yeah, And it was published in Domus and
Speaker 2: he saw it and he really loved it and called
Speaker 2: me to talk to him about it. And that's I
Speaker 2: think that's where we first met, Ruth. That was around
Speaker 2: that time, and it's an incredible journey.
Speaker 3: We met through architecture and food. That connection has lasted
Speaker 3: through many years, and it was a period it seemed
Speaker 3: that you were traveling an enormous amount fabulous places and
Speaker 3: building buildings everywhere. Do you think about what the food
Speaker 3: will be like in that city? Does it? Do you
Speaker 3: start thinking where will I eat.
Speaker 2: Yeah, No, I think I've practically designed you know, I
Speaker 2: literally the food where I go to eat is intimately
Speaker 2: linked with the places that I'm actually working, and what
Speaker 2: I like to kind of have there is very important.
Speaker 2: When I travel, It's not about anything but just having
Speaker 2: to find places where the food is hard still and
Speaker 2: that the food reflects something that really gives you a
Speaker 2: sense of, you know, comfort where you are. It is
Speaker 2: so important to me. I just detest traveling and eating
Speaker 2: generic food. I really like to feel like I've sort
Speaker 2: of arrived somewhere in that that food is part of
Speaker 2: the place and I'm sort of engaging in that. Something
Speaker 2: that's really nice and gonea now is it's all about
Speaker 2: chefs making food in their homes, especially during this COVID
Speaker 2: time for just like for just two or three people,
Speaker 2: and that's been kind of amazing to experience. You just
Speaker 2: get like half a dozen people invited, and it's in
Speaker 2: the garden because the weather is so great. It's socially
Speaker 2: distanced in the garden. You know, there's a chef called Selassian.
Speaker 2: She has a kind of pop up Comadounia, and she's
Speaker 2: doing incredible things with ganny and food, so she's been
Speaker 2: a kind of whenever she does a real run to
Speaker 2: go eat. So this idea of like eating in a
Speaker 2: place where you know, where somebody really you know, I
Speaker 2: think the best way to describe is that where the
Speaker 2: food is hard, you know, it's not just product, not
Speaker 2: just stuff, like exactly what you do. You've sort of
Speaker 2: taught the world that Ruthie and I think it's it's
Speaker 2: going around. I see versions of you in the younger
Speaker 2: generations all around as they try to really connect with
Speaker 2: food in a much more powerful way.
Speaker 3: I think that is, you know, what does it mean
Speaker 3: to go to a restaurant? What does it mean to
Speaker 3: go with your friends? And something we've all missed enormously,
Speaker 3: certainly when people have come back to the River Cafe
Speaker 3: having been away for so long, it's quite emotion being
Speaker 3: in a room with people.
Speaker 5: Do that.
Speaker 3: Is there a certain restaurant you like or don't like
Speaker 3: it that you feel comfortable in?
Speaker 5: Yeah?
Speaker 2: I'm very specific about the kinds of places that I
Speaker 2: like and don't like.
Speaker 3: Yeah, let's go for the positive. What do you like
Speaker 3: in a restaurant?
Speaker 2: I like it to have a certain kind of authenticity,
Speaker 2: to feel like it's not trying to bamboozle me with effects,
Speaker 2: but it's confident in itself and it's trying to reflect
Speaker 2: a little bit of what its culture is.
Speaker 3: And what about designing, Because you're in art, you've designed, Yeah,
Speaker 3: public buildings, restaurants.
Speaker 2: Have you designed that you I haven't designed a restaurant yet,
Speaker 2: but I'm right now designing the restaurant for Princeton Art Museum.
Speaker 2: That's that's probably the closest I'm getting to my first
Speaker 2: I have a restaurant. Actually, ironically, do you.
Speaker 3: Know what it will be like the restaurant in the museum.
Speaker 2: Yeah, it's trying to really the things I said have
Speaker 2: a certain kind of quality that has a certain sort
Speaker 2: of openness. Is kind of has its own terrace, so
Speaker 2: it's open onto a really beautiful terrace that overlooks the grounds.
Speaker 2: Trying to make it feel not in any way that
Speaker 2: it's exclusive, but it has a kind of egalitarian quality.
Speaker 2: But it's really good quality as a kind of quality
Speaker 2: in the kind of pieces that are around you, the
Speaker 2: things that you touch, the things that you kind of
Speaker 2: got next to. But it also kind of honest the
Speaker 2: idea of food that it has a certain ritual quality
Speaker 2: to it as well. I think that that's really lovely
Speaker 2: in a restaurant that it feels like a ritual, very
Speaker 2: important social ritual. It's not just totally casual. So it's
Speaker 2: a kind of fine blend between being you know, somehow
Speaker 2: serious but not looking too serious.
Speaker 3: What's the project you're most excited about right now?
Speaker 2: Gosh, we're doing projects. I love what I'm doing. The
Speaker 2: Studio Museum in Harlem, I think is a very important
Speaker 2: project for me. The Abu Dhabi Abrahamic Center is a
Speaker 2: very important one. Building the National Cathedral for Ghana is
Speaker 2: really like a dream. You know. It makes me remind
Speaker 2: my father, who passed away five years ago. So being
Speaker 2: back in his country and building a national monument for
Speaker 2: this country is a great sort of humbling honor. So
Speaker 2: there's some of the big highlights right now.
Speaker 3: So, David, you've just won the Riba Gold Medal, and
Speaker 3: I think about how brilliant that is for you, for
Speaker 3: the people who've worked with you, for the work that you've done.
Speaker 3: Thank you your speech and what you'll say and who
Speaker 3: will speak with you. But I'm also thinking about what
Speaker 3: we're going to eat afterwards when we have the party
Speaker 3: for you, And so do you have some thoughts about
Speaker 3: what you'd like to eat. Should we do a menu
Speaker 3: right now? Do you have your piece of paper and.
Speaker 2: Pen ruthy, I would be thrilled if you would design
Speaker 2: a menu with me.
Speaker 3: Okay, well, let's see. We're here. It's in May, isn't it.
Speaker 3: It's the end of May. So that will be a
Speaker 3: fantastic talking about the way you were talking about the
Speaker 3: arrival and the departure of vegetables, and so the arrival
Speaker 3: of May couldn't be a better season. They'll be beautiful melons,
Speaker 3: they'll be asparagus, they'll be peas and green beans, and so,
Speaker 3: in a way, I think we could start out with
Speaker 3: a long table full of antipasity and vegetables.
Speaker 2: We could have.
Speaker 3: Asparagus with pramesan cheese and butter, and we could have
Speaker 3: a zucchini that have been boiled and then marinated with mint,
Speaker 3: and so we could start with that, which will get
Speaker 3: us all into a very good mood. And then we
Speaker 3: could have because I know you love tomato pasta.
Speaker 2: Don't you, Yes, I do, one of my favorites.
Speaker 3: But then you know, maybe that would be a time,
Speaker 3: as you said, you save it for special occasions and
Speaker 3: when it's particularly good. We could have fish, which we
Speaker 3: could have a whole sea bass baked in salt. We
Speaker 3: could have we could just decide a few days before
Speaker 3: within what sea bass or turbot or if possible, wild salmon.
Speaker 2: I'm just drooling to my mind is a flame with images.
Speaker 3: And then let's see what else. What would you like
Speaker 3: for dessert?
Speaker 2: So I'm blackness in tolerance that you remember it. So
Speaker 2: it has to be non dairy, if that's possible.
Speaker 3: Okay, would you like a sorbet?
Speaker 2: Sorbets are always great?
Speaker 3: What food do you like?
Speaker 2: Oh gosh, it's from lemons to I'm just a sorbet fan.
Speaker 2: Sounds amazing, sounds amazing.
Speaker 3: So we're talking about food. It's memory. It's very moving
Speaker 3: to hear you say, how many years later, through all
Speaker 3: the travels and all the work that you have memories
Speaker 3: of your mother and meal times with your family, but
Speaker 3: also being in the kitchen and the Ghanian and the
Speaker 3: Tanzanian and the Northern African food. And now your children
Speaker 3: were born in London, but they're living in Ghana. So
Speaker 3: when you think if we were doing this interview with
Speaker 3: them in thirty years time, what do you think their
Speaker 3: memories will be a food.
Speaker 2: I think that I would love for them to feel
Speaker 2: really connected to global cuisine, that they know the kind
Speaker 2: of the different foods of the world in different parts
Speaker 2: of the world, in different places, but they also understand
Speaker 2: a strong part of their heritage, that they understand food
Speaker 2: from West Africa, from Ghana specifically, and that they're able
Speaker 2: to bridge those worlds, and that they remember, you know,
Speaker 2: making food with us in the kitchen here in Ghana
Speaker 2: and making amazing dishes and tasting new things and new
Speaker 2: fruit and new things here that really trigger memories for
Speaker 2: them about their lives.
Speaker 3: There. You are, I don't know how many miles aways
Speaker 3: from London, it's.
Speaker 5: About six thousand miles, so six thousand miles away, and
Speaker 5: we're talking about what's brought us clothes together in this
Speaker 5: conversation is food and architecture and family and parents and
Speaker 5: memories and childhood and our own children.
Speaker 3: We give food for love, we give for caring. We
Speaker 3: eat food together, and we also eat food for comfort.
Speaker 3: What would you say your comfort food.
Speaker 2: Is nothing grand. It goes back to memories of my mother,
Speaker 2: but it really is. It's soups. It's vegetable soups that
Speaker 2: my mother used to make I sort of make versions
Speaker 2: of it myself, and it's funny. Being in the heat here,
Speaker 2: I would have thought I would not have so many suits,
Speaker 2: but I've actually become even more of a soup consumer.
Speaker 2: And then she used to make this wonderful treat, which
Speaker 2: in Ghana is called the buff roads. Essentially, it's a
Speaker 2: doughnut of sort, but you'd make it yourself with a
Speaker 2: kind of nutmeg and you know, flavor to it, and
Speaker 2: it's sort of fried deep fried. But it's a lovely
Speaker 2: treat and it's dangerous. It's a very sweet. Yeah. These
Speaker 2: are two comfort foods that, yeah, things I love.
Speaker 3: And you're my comfort and I love you.
Speaker 2: Thank you, David, thank you, love you so much.
Speaker 3: I love you too.
Speaker 4: To visit the online shop of The River Cafe, go
Speaker 4: to shop the River Care dot co dot uk.
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