Andy Learns How to Cook Senegalese Food | Bon Appétit

Andy Baraghani is basically starting from scratch with it comes to Senegalese food -- it's not a cuisine he is very familiar with. Join Andy on yet another culinary exploration as he learns how to make four traditional Senegalese dishes under the guidance of Pierre Thiam, the co-founder and executive chef at Teranga.
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Andy Learns How to Cook Senegalese Food | Bon Appétit

"We have this belief that the guest, the person comes to your house is someone who brings you some blessings and you receive the blessings by offering something that you have, and usually the best thing you have is the food..." - Pierre Thiam

[@Quackks00]

Andy speaking french, Vietnamese food in relation to French food, Palm seed oil issue addressed and made aware, A+ video well done. Much respect to Pierre Thiam and his knowledge.

[@aliak530i]

As a south east asian, i feel slightly insulted.

[@AnggaDjaputra]

@@aliak530i it's factually true that the palm oil industry in SE Asia is hurting the environment. you should feel insulted that your government is doing nothing to make it more sustainable and keeps doing it for profit.

[@bs4e]

@@aliak530i ??? What are you insulted by?

[@kharabrown2975]

"The Senegalese invented Jollof" *All the West African countries have entered the chat*

[@lawanmessi8148]

Khara Brown 😂😂😂😂😂

[@molebogemokgosi3252]

Nigerians are triggered 😂

[@kokoa2008]

They did tho.

[@ibrahima6907]

But it's actually true, jollof is a senegalese kingdom

[@wherearetheavocadosoconnel4964]

kokoa2008 yess jollof is literally a Senegalese kingdom

[@32517]

Hamidou and pierre are sooo great! When pierre started talking about different cultural influences (incl vietnam) and the history of senegal it made me want to visit the country! What inspiring chefs and cultural ambassadors xx

[@DaveTpletsch]

I love to see this respectful, hungry to learn side of Andy! Sassy test kitchen Andy is also great and HILARIOUS, but I love getting to see this other side of him, and all this amazing food and culture I've never heard about before. I Love this series! good job BA.

[@alexd3206]

The best chicken I've ever had was made by two random Senegalese guys I hung out with one day.

[@marissa6871]

Chef Pierre seems like a total boss.

[@XVMatthew]

It's so nice to see a chef who's so incredibly fond of their cuisine and Pierre really makes Senegalese cuisine seem even more delicious.

[@fordeforde]

I’m really loving this series. I love learning about a new culture and their food. Who knew there was a Vietnamese community in Senegal that has influenced the food. Hope this series continues

[@ikkas]

One of the most interesting and informative BA episodes. Thank you Andy and the rest of the BA team.

[@miosnikzycia2913]

I'd love to see Andy make Polish food next

[@samarar6649]

Pierre is truly a lovely man 😊

[@rainevivian]

For the first time, I'm actually really staring to like Andy! That makes me happy.

[@imanicurley7363]

I love this ! You get to really learn about new foods and I love it !! Thank you so much for sharing this top of content it’s so educational and still enjoyable to watch .

[@Sheebiewonderful]

I love this episode! It was done so well and so accessible and an educational experience for me!

[@Kori114]

OK OK! Where do I buy some Fonio! I gotta get some now! Also that Palm oil! Looks AWESOME!

[@mtconfer]

Ordered some Fonio after watching this! Excited to try it out!

[@seankeady8928]

1:43 Andy was NOT ready for that African grip strength (one helluva handshake 🤝 love it)

[@carlybrown2504]

Andy is just the most pleasant human

[@sasukefroupie]

Andy was like a super giddy school girl when he did his Szechwan cuisine episode. In this one he was respectful but idk something was missing. He didn’t give me his explanation at the beginning and didn’t try to make it there.

[@erriex3]

This was such a great video! I love the cultural exchange.

[@troupemember14]

Andy is like an alternate universe version of Justin Baldoni its crazy

[@letsbecreative3725]

Troupe Member 14 hi

[@troupemember14]

@@letsbecreative3725 ...hello lol

[@tshow0811]

he looks like the manga-andy

[@Kaavotibinada]

Omg Pierre is so sweet!! I definitely want to go to his restaurant!

[@orpheus1180]

Andy is so ridiculously adorable.

[@certainromance24]

This is such a great video! I love this series and how we get to discover different cultures

[@AYoungClassic]

Adventures with Andy

[@DizzyBusy]

I want to thank Pierre for mentioning ethically sourced palm oil, yes! I'm Indonesian and I think my country deserves to be called out for the severe lack of regulations surrounding the palm oil industry

[@thehorsesnamewasfriday8695]

0:08 THAT SENT THE CRAP OUT OF ME

[@wamutogoria]

I loved this.

[@tysonl.taylor-gerstner1558]

I want more "Andy Learns How to Cook" videos And thanks for turning me on to fonio. I have to go to the African market here or in Paris to try to find some.

[@velvetsrose]

Oh my goodness, Andy speaking French is something I never knew I needed.

[@mathildenicolas691]

as a half-senegalese this makes me so happy :)

[@michaelstephan9619]

Great episode! Really love this series. And that Andy has Shirts without holes all over.

[@SNN95]

About debate on palm oil, yes... it is many misconception happened around it, especially in Malaysia.

[@sabzzi]

ANDY PLEASE MAKE GHORME SABZI

[@georgettescarlananapouna6589]

you guys should explore Cameroonian cuisine next

[@laura13dennis]

Just ordered yolélé fonio! So excited!

[@raiethefantibae]

We call it dawadawa in Ghana too, it absolutely STINKS but your food will taste sooooo nice

[@savannah3725]

1:30 "and this....... is American Idol"

[@heatherbrandenburg5926]

I thought I liked Andy before I heard him speak French 🥺🤗

[@fauxcommander]

In other words: Andy is forced to cook with bell peppers

[@letsbecreative3725]

Anna Zoja hi

[@banan4slug357]

I remember scotch bonnet and habanero but no bell peppers used

[@anthoniozthomas9122]

I live in Senegal and I approve

[@thebassrogue]

In Brazil we have a dish very alike soupou kandja which is called caruru

[@saikogrrl]

Ooooh I am very interested to try fonio! I hadn't heard of it before this video. I have a wheat sensitivity so a new gluten free grain is interesting! 😊

[@EvaToad]

Any chance of getting that yassa chicken recipe?

[@charlesmartin7347]

I love moringa I wish that African people would teach the world about their natural medicine I drink moringa oil with my Wife and it's a miracle on how great it truly is a must try for great overall health

[@daviondunbar2145]

Bon Appétit is my ish 🥰

[@maia.r.l]

if you could do haitian food... NEXT LEVEL!! I need griot, and rice pudding and PATE!!!

[@kannamustafa6043]

Can't wait for the Italian food episode and hopefully the Italians won't march on BA's office 👀

[@domingasmiguel7851]

Fonio is the best

[@SemySemySemy]

Hamidou is so cool ☺️

[@Loops-1]

So BA had Andy out here doing all these things on his own series but couldn't be bothered to pay him.

[@tonyoakley3275]

Anyone else like how dare you not havee Brad at hand to taste fermented stuff Andy or was that just me 😅

[@4plus4equalsmoo]

Andy and Farideh need to get together

[@TheOlive92]

I love how respectful the BA team are when they meet other chefs. Some TV/KZbin cooks come across as incredibly obnoxious. Bravo Andy for setting such a considerate and appreciative tone when learning about another cultures cuisine.

[@mercynamikoye9084]

I know. They don't go all in and boisterous saying...'I like to do this or I think we should do this' they always follow the lead of their host humbly and ready to learn new things.

[@hazelnutspred3348]

Well these aren't KZbin cooks, they're professional chefs

[@TheOlive92]

@@hazelnutspred3348 I'm aware. There are many chefs on KZbin that do not show the same level of respect as this team. That's my point.

[@Ghostiet]

My favorite part is that Pierre looks really pleased when Andy nails what the dish and the ingredients is about. It's nice to see creators vibe this way.

[@cruelcimmcia859]

i love that too, he lets them talk doesnt make fun of any of their accents and he comes with some knowledge too. Genuinely listening, wanting to learn.

[@shawnasideas]

I’m so glad he addresses sustainable palm oil! 👏

[@OjaysReel]

Absolutely. Mindfulness. Sustainability.

[@Virginiafox21]

@@JB-os6nk His company is Yolélé Foods, the mention it when they first cook the fonio. They have a website, it seems you can only buy the fonio and it's on amazon.

[@cephlo1]

@@Virginiafox21 amazon is not sustainable..do not use amazon

[@MagiciteHeart]

Big same. I cringed when I saw the palm oil, but was pleasantly surprised to hear that it was ethically sourced. Didn't even know that was an option.

[@cnsummers4086]

@@MagiciteHeart Sustainable red palm oil is popular of course in the African diaspora, but also to those in the know. Big tip: it stains big time (much like curry)! Hope it doesn't get too popular now lol 😅

[@Raptor14v]

ive never known i wanted senegalese food until now

[@DJFaNaTiiC]

Roy African food is sensational. See if there are Ethiopian, Senegalese, or Somali spots around you!

[@recoil53]

I've been sure I'd like to try a good rendition of everybody's food.

[@Felipera_]

get a random country and search its food. it will ALWAYS have something amazing in store for you

[@prkj902]

Roy literally just had this thought lol

[@HenryPiffpaff]

Gotta buy some limes tomorrow...

[@jonnycarlo]

"a strong emphasis on fermentation" Brad enters the chat

[@colleendewis8781]

thought the exact same thing!!

[@ralphjosephacobo8014]

And the "It's alive" theme song starts playing

[@jinkies4231]

Jon Carlo Soriano I was waiting for this comment

[@hungerofthepine7684]

I knew this would be in the comments. Haha

[@emmasegerman6831]

and dehydrated!

[@Zmish-p9n]

I love these episodes where you show other chefs and different cultures!

this channel just keeps getting better and better!

[@stgm]

It's almost like it's fermenting.

[@HowToMakeDinner]

agreed!

[@Junior-xe1xn]

Stgm noice

[@recoil53]

"Dinner Talks with Andy" Then at the end he tries to cook some of it.

[@Brakke3]

LOL

[@ozza4496]

Next: Chris Morocco learns how to cook Moroccan food.

[@cnsummers4086]

This should be mandatory 😂

[@bigdezol]

Chris walking around Marrakesh smelling everything and vendors cursing him out.

[@Anony-uk3eb]

🤣

[@imane867]

Omar, mabghawch y9arbo lmeghrib. May9addouch 3lich

[@wwaxwork]

I love how open all the BA chefs are to learning new things and how intelligently they can speak about new flavors & tastes. You can see Andys excitement to learn, Pierre was also a great teach. Great episode.

[@sebbatas]

they are pros that's why. How may optimal burgers can you cook...

[@Lizalittle]

11:49 THANK YOU for addressing the sustainability issue with palm oil.

[@GuyNamedSean]

I love how big a deal Pierre makes about sustainable farming. More people should focus on that.

[@mercynamikoye9084]

@@GuyNamedSean yes more should. And eating seasonally as much as possible and of course not buying stuff like nutella which is more than 50% palm oil

[@ginaliuu]

When Andy started speaking French my heart fluttered

[@neverlookback75]

Andy is adorable.

[@jujubees]

He's precious

[@AbhiThePenguin]

I KNOW RIGHT!!!!!! He’s so adorable

[@MauiWowieOwie]

Right? I was amazed.

[@linedwards895]

J. Hi hj

[@MDev1997]

I LOVE Pierre. He is so incredibly knowledgable and the food looks sooo good!

[@sw01237]

Me too!

[@RidleyJones]

He has such a calm and elegant presence, it would probably be great to be his student

[@user-lf1os3sh5c]

I'm really glad a grain like fonio is being shown to a larger audience because it sounds so sustainable and nutritious.

[@dr-k1667]

I definitely want to try it and will have to keep an eye out for it.

[@donovanb9020]

It also looks absolutely delicious and filling too!

[@BlakLotus]

"Both of us have been colonized by French" lmaoooooo

[@mon6745]

Bruh

[@user-jg1ez5jh4f]

Yes french people

[@JAZZnMOTION]

😂😂😂😂😂

[@kellz6266]

not sure why that's so funny but ok.

[@AudjL__EXO-L]

The Vietnamese probably also fit in (like why they have Viet people in Senegal) cause of that too

[@maisaqtpie4u2nv]

Happy to see my culture highlighted ! Great job Bon appétit!

[@letsbecreative3725]

Maimouna Diallo hello

[@ornous]

Yes!

[@trevorlange]

I'm curious as to how to say your name. Does it follow French pronunciation?

[@valf156115]

Salam aleykum sis!

[@johndough8219]

Food unifies us all. I'm happy BA does these food adventures to show what food is like around the world.

[@squintsyadams8463]

Pierre seems like a pretty cool guy. Gotta love the quick dig at colonizers.

[@aR0ttenBANANA]

I think calling it a dig is minimizing what he said. He actually made a profound point, a dig would be a disposable joke or something.

[@squintsyadams8463]

I know. I'm just surprised BA left it in.

[@drunkenmasterii3250]

what was the dig? I just heard him say they were colonized.

[@recoil53]

Waiting for the butthurt comments abaout that.

[@clementine1620]

recoil53 there will no be any butthurt comment it’s hella true

[@amandagregg9368]

This guy is amazing. You can see how happy Andy is to be listening.

[@palope0000]

14:17 "its okay ,its okay" im gonna cry ,Hamidou is so cute🥺🥺🥺🥺🥺🥺

[@agdalanzarini8974]

I need a Hamidou in my life telling me it's okay

[@palope0000]

@@agdalanzarini8974 im not Hamidou but it'll be okay, you'll be okay ✊😔

[@saikogrrl]

And when he praised Andy's peanut sauce and Andy was so chuffed 😊

[@malloryscrain]

How cool that a place like Hot Bread Kitchen exists! I had never heard of that sort of nonprofit before, love the idea! Also pretty great that Andy and Pierre are matching. 😂❤️

[@TheInescapableFen]

In some cities, food trucks have a similar shared kitchen situation to keep overhead low.

[@malloryscrain]

@@TheInescapableFen that's awesome!

[@akshayy_xd]

When did he say non profit?

[@malloryscrain]

@@akshayy_xd 1:56 the caption says it

[@akshayy_xd]

@@malloryscrain nice, I don't really understand the concept though

[@sideshowian8509]

Need an Andy learns how to cook Jamaican food next

[@mousegouse]

Yaad style 😉

[@cyborgcuttlefish6326]

YES

[@CDawg]

And Priya should explore Indo-Caribbean cuisine and compare and contrast it with that of the subcontinent.

[@kristenm348]

Absolutely

[@pastel-paradox8138]

No Haitian food

[@kirstennielsen5832]

If you’re wondering, I checked and Yolele fonio is for sale on amazon!

[@DeliaLee8]

Thanks! Now what I need is the recipe for the peanut, greens, moringa sauce!

[@Kori114]

Thank you, I was searching the comments for info!

[@eggpassion]

any other place other than amazon stock it? not interested in giving the dog jeff bezos any money

[@amirulazizol844]

@@eggpassion Unfortunately stuff like this is usually only available at Amazon. Unless you have African specialty shops nearby.

[@lovelypacific]

@@eggpassion if you live in a city you might have an african specialty shop pretty small chance they have it even there but maybe if you can find senegalese shop you might find it there

[@jalapaeno]

Awesome episode. I wouldn't be opposed to a link in the description to buy the fonio (and try) as well as support the chef. Just my $.02. Thanks!

[@strangledwords]

You can find it on amazon! A google search could also possibly show you local stores that stock it as well. Yolélé, the brand featured here, is a result shown on amazon if you want to support that business.

[@luvuchocolate]

Why can't you be a person with two thumbs instead of two cents? Look it up and link it instead of whining about how they didn't give it to you easy and in your face. You made a top comment so you can support them as well or does your statement not apply to you? It was on the screen around 5secs, maybe more, at any point anyone can pause the video and get the name and it's likeness.

[@jalapaeno]

@@luvuchocolate Good point. I was hoping to encourage them to cross promote. I looked it up and just ordered some 👍

[@eggpassion]

RockCandii Chill out

[@ForMontagne]

@@luvuchocolate Over-the-top rude.

[@angiep8708]

This is the only place on the Internet where I wasn’t worried about massively racist comments. Good job, BA lovers.

[@markusmuller6420]

Still you brought it up

[@mmathulosejake]

I really LOVE our little BA family. There's never any kind of inappropriateness. It's really the only safe place on the internet. We are a peaceful + joyous bunch; who just love these amazing people!

[@AddBowIfGirl]

Markus Müller Because it’s very noticeable. The racists (and misogynists) infect 99% of the internet. So of course (decent) people are grateful when they notice their absence.

[@crys383]

And then the news hits!

[@kyni87]

I am Senegalese! I was not expecting this video, and with Andy at that

[@artemis666x]

The way Andy’s face beams with pride at 14:55 when Hamidou says “That is beautiful” 😂

[@franciscovaladez9801]

This is so cool! I just saw a comment the other day saying that Bon Appetit should explore more african cuisine. I hope this turns into a series!

[@sorryman105]

It is a series just not focused on African cuisine. They are trying out many things. Andy and Christina both did prior videos.

[@tracythuytrangnguyen]

Wow I’d love to learn more about the Vietnamese community in Senegal! The food must be amazing 😋

[@closingscenes]

Tracy Nguyen same! That was a surprise to hear ! Side note: I’m also Vietnamese and my name is Tracy too 😆 lol

[@ibrahima6907]

We love nems in senegal

[@kimberlyobrutse]

I smiled for 25 minutes. It’s lovely watching and learning about different cultures in food, and seeing my West African people represented so beautifully. Thank you BA. That said, Nigeria has the best jollof.

[@dayoolorunnisola162]

PREACH

[@tracyumoffa5387]

No debate....let me bring out my beef n boiled tomatoes frm my fridge...issa jollof something tomorrow...y all r invited

[@Fudgeey]

@@tracyumoffa5387 I'll take a plate! lol

[@tracyumoffa5387]

@@Fudgeey no problem

[@rosemfall6717]

haha

[@Meoiswa]

Carla must know, since she loves plantains: Buy *very* uniformly yellowed plantains, gently wash them and pat them dry, then store them in a cool dry place until they become _completely_ black (some whitening may happen, that is fine!). Peel and cut them just like you did here (be careful as they will be VERY mushy!) and fry them in a gentle heat. They will become super crispy, caramelize and become almost like a mix between a hard candy and a mush of absolute plantain goodness. Bonus plantain recipe: Take green plantains, cut them in cube-ish chunks, fry those lightly, in gentle heat, then crush them to about 1/3 inches tall "patties" and fry them again (in gentle heat) until they golden like fries. These "tostones" are amazing with special sauce (ketchup + mayo) and grated Queso blanco (a salty, hard, crumbly white cheese)

[@estherluciano9623]

I grew up eating and making these and let me tell you, PLANTAINS ARE THE BEST FOOD IN THE WORLD AND YOU CAN'T FIGHT ME!

[@TheNoxB]

I have loved Pierre since he was in the Senegal episode of Parts Unknown with Anthony Bourdain which happens to be my favorite episode of the whole show. I'm so happy to see more diverse cuisines being represented at the BATK!

[@mon6745]

Fried Plantain in the BA kitchen??? Am so excited! But it's not the same unless people are stealing slices and you have to cut up and fry more, and your sweating over the pan 😆😆😆

[@kristinabenson2758]

Mo n my sister, dad, & I weren’t allowed in the kitchen when my mom was cooking plátano. We would try & sneak a piece as soon as it came out of the pan.

[@mon6745]

@@kristinabenson2758 Omg... living dangerously 😆😆😆... I would pretend to take a fork in... grab a slice and run!!!

[@theyrecomingforyoubarbara]

Literally every time I make fried plantain I eat more than I give out 😂

[@mon6745]

@@theyrecomingforyoubarbara I literally have to buy 2 or three times as much so there is plaintain to steal while I'm cooking and to serve (and left overs too because at that point I am tired and I won't be cooking any for a while eike 😆)

[@katzbac]

THIS IS SOOOO TRUE!! My auntie was cookin up some plantain and my mom and I were sneaking in an thieving handfuls of them!! for some reason they taste wayyy better when stolen than when served

[@vince1000]

andy REALLY wanted to stir those onions straight away lmao

[@MayimHastings]

It’s a crime that it’s taken so long for these amazing ingredients, dishes and culture to make their debut in the States at large. Great job, everyone! Also, Pierre was an excellent teacher and ambassador, while Andy did a brilliant job bringing the flavors to life for us viewers! Also, the other chef, Hamidou, was so sweet and funny - and serious about his chopping! 😂

[@barbj672000]

I love these "Chef Learns How-To" videos.... Make them into a series?? **Hope Hope**

[@letsbecreative3725]

barbj672000 hello

[@senajabeen1076]

This is a series

[@barbj672000]

@@senajabeen1076 Yay!! Do you know if this is the first episode?? I ask because I havent seen it before

[@fattoushsajjad3426]

barbj672000 check their playlist tab. The first ep was andy learns to cook sichuan cuisine

[@barbj672000]

@@fattoushsajjad3426 Thanks!!! Good to know!

[@saphiaessop6927]

It would be amazing to introduce Fonio to South Africa, where we have an increasingly large desert region and longer droughts every year. The current solution has been to genetically modify maize to grow in harsher climates, but this would be an interesting venture into sustainable and nutritious farming!

[@yangonmyanmar3247]

Why would you modify maize? We already have a drought resistant African grain, it's called sorghum, we've been growing it for millennia

[@saphiaessop6927]

Yangon Myanmar to be completely honest, I have no idea why that has been the way forward, but I do know that for years, maize has been the staple food source for the majority of South African households

[@toastedt140]

@@yangonmyanmar3247 it has to do with commercial applications. Maize like grains can be repurposed for a number of purposes. My understanding is that regional grains lack this broad utility and shelf life. It's unfortunate that economic concerns continue to supercede people's needs.

[@yangonmyanmar3247]

@@toastedt140 China is the number 1 producer of sorghum and Kansas, USA is #2, they found an African grain that is drought resistant are growing it in the drier parts of the country, they use it big time for cattle feed

[@toastedt140]

@@yangonmyanmar3247 This is true, but Maize is more profitable; hence why it is grown more. Again economic concerns seem to be the driving factor

[@roomy_mallet]

Mom: the food is not that hot The food: * Andy speaking french *

[@alagaesia241]

Pierre has such a warm, comforting presence about him.

[@BasilRitho]

Being an African, it was great to see this content! Made my heart smile! Also, Andy speaking French, did NOT see that coming!

[@officialmidgardmp]

Some Nigerian and Ghanaian going to be so triggered about this jollof issue 🤣🤣🤣

[@Mizzlovilyn]

Faiza Kamila And has a Nigerian I am proud to say our jollof is better than any other 😤😤😊

[@dellytancyl524]

What else is new. The only Jollof that matters is the one my grandma use to make.

[@sarankouyate5895]

You haven't had jollof rice for Mali yet

[@ashleys9829]

Delly Tancyl you have a profile pic of Haiti but say your grandma used to make jollof ?? 🤔how so?

[@dellytancyl524]

@@ashleys9829 she was Senegalese, married Haitian.

[@seeyataliya7578]

Pierre is so cool! His culture is so interesting and I love how he mentions the environmental impacts of the foods he uses.

[@MGHallmann]

Beautiful segment,love how Andy almost takes on a childlike enthusiasm when learning something new

[@eilonkatz]

Last time I was this early Vinny was on it's alive

[@flowonthego]

It hurts bros

[@ogsmonk168]

Wait what happened

[@letsbecreative3725]

Eilon Katz hi

[@KVP424]

ImaPissOnYo Cat Working for Babish now if I recall

[@nope110]

@@ogsmonk168 vinny is with babbish now

[@psychosophy.1]

Omg so early. People should try more African food.

[@fellabei1993]

what would you suggest?

[@letsbecreative3725]

thina dube hi

[@kaileymo]

Sky Nicholls I would recommend Sambusas or Ethiopian food as a jumping in point as a Westerner. Honestly the biggest difference is that there's a lot of African food that you eat with your hands.

[@chrism45]

Never had the chance to eat african food. None at all but it looks great.

[@PumpkinHeadLemure]

North African sure. The rest of it... no thanks.

[@ariel3725]

I'm glad he explained the difference between the palm oil in Africa and that of the ones in Asia.

[@laurenperkins6471]

I'm so glad that Pierre spoke about the importance of using sustainably sourced palm oil 🙌

[@kuryamtl]

Africa, a continent with 1.3 billion people is rich in food traditions, should be explored more here!

[@kikicinza]

They laughed so hard inside when he said there was a spice to moringa.

[@katsweeterly2039]

:D I noticed too, but HOW ON EARTH can Andy not be familiar with moringa?! At least name-wise. ^^ it's a commercialized "super"food since ages.

[@toyajackson556]

& where is the spice, I taste no spice. Carla nailed it with "alfalfa", I thought, exactly.