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Chef Jonathan "Jonny" Rhodes at Restaurant Indigo
Clip: 11/23/2019 | 3m 46sVideo has Closed Captions
Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.
Chef Jonathan "Jonny" Rhodes discusses aking the reigns from African-American soul food pioneers and their industrious use of available ingredients. Chef Jonny demonstrates his creativity for Marcus, cooking a dry-aged heritage pheasant filled with jollof rice, and finishing with a dessert of emulsified candied yams, pecan butter, granola, and torched marshmallows.
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No Passport Required
Chef Jonathan "Jonny" Rhodes at Restaurant Indigo
Clip: 11/23/2019 | 3m 46sVideo has Closed Captions
Chef Jonathan "Jonny" Rhodes discusses aking the reigns from African-American soul food pioneers and their industrious use of available ingredients. Chef Jonny demonstrates his creativity for Marcus, cooking a dry-aged heritage pheasant filled with jollof rice, and finishing with a dessert of emulsified candied yams, pecan butter, granola, and torched marshmallows.
Problems with Closed Captions? Closed Captioning Feedback
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Take a virtual tour of cities across the U.S. to discover the wide-ranging diversity of immigrant traditions and cuisine. Get recipes and learn more about the faces and places from Marcus' journey.Providing Support for PBS.org
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Kemi Ariyo, manager at Wazobia Market, shows off her jollof rice. Kavachi tells sad story. (3m 3s)
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