Why Nigerians Can't Afford Nigerian Food Anymore | Ama Udofa

He left a fine dining restaurant in Lagos — hungry. Paid good money. Empty plate. Had to stop on the way home and buy bole and suya just to survive the evening.

And instead of just moving on — he made a video about it that the entire internet had feelings about.

In this episode, host Kanyinsola Olukoya sits down with food content creator and cultural thinker Ama Udofa for one of the most honest conversations about Nigerian food, class, and identity you will ever hear.

They get into why the food we grew up eating is now too expensive for us to afford. How survival food becomes luxury — and who profits from that journey. The shame so many of us carried about our own food growing up, and where that shame actually came from. Whose aesthetic standard we are measuring Nigerian cuisine against when we call it "elevated." What it costs a Nigerian chef — psychologically and professionally — to refuse to cook for a European palate. And what it actually looks like to let Nigerian food be Nigerian food. Fully. Proudly. Unapologetically. At scale.

As Ama said: "Nobody specifically owns food. But food is identity, culture, and sustenance. And when you take something out of a culture and contort it into something unrecognizable — people are right to feel insulted."

This episode will change how you look at every plate in front of you.

🎙️ Hosted by Kanyinsola Olukoya — The Global Media Girl
📻 The Spills & Thrills Show | City 105.1 FM Lagos
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Transcript

SPEAKER_06 0:00

No, if you're drinking Gary, you are poor. But that's not even the case because some people just genuinely just enjoy Gary.

SPEAKER_02 0:05

So when I was growing up, there used to be this thing where it would be like me and my guys or my cousins, no matter how rich you will be, we will never stop drinking Gary. But something happened recently. My friend Oji invited his guys and went to his house. We dressed up. Oji wore suits. He wore his suit to drink Gary. Present Gary to us. My people are very anal about how our food like I'm from Aquaibo. And I've seen people do things with Afan, and this is not even um creativity. This is just normal cooking. And then we are known for aggressively attacking. Like, no, this is not a this is not white. This is not a feature. This is not white to the day. Whatever I do, please call it another name.

SPEAKER_06 0:54

He has over 165,000 followers who will watch him cook. He makes food that will make you pause your scroll, put down your phone and go to the kitchen. And the first thing he said when he sat down today. I am not a chef. The standard we are actually cooking for and what it means to let Nigerian food be fully, healthy, and unapologetically Nigerian. My name is Collins. This is a few central shows.

SPEAKER_05 1:29

Ladies and gentlemen, welcome to the biggest finale of the year. One bottle of palm oil, one height of the underlying of palm oil set of five months and calm.

SPEAKER_07 2:35

Is it time for questions? Can you wait? Is it time for the start of show? Everybody will laugh. This episode is probably sponsored by Power Oil.

SPEAKER_06 2:50

Alright, it's 1.24 pm on a Saturday afternoon in Lagos, and you are locked in with the Speels and Thrills show on CT1051FM. Now, before we start today, I want to ask you a question. Think about a food you grew up eating, something that was just normal at the time. Just think about it. Maybe your mom used to make it every single day. Uh, and sometimes maybe you just even used to roll your eyes at the food. Now, think about the last time you saw that same food on a menu somewhere, and you almost fell off your chair because what do you mean by Amala that you can buy from Yarissa's shop and you just spend maybe 2,000 naira max? You're seeing, you know, you're seeing it at a restaurant, you're seeing it for at um how much now? Let me say 22,000 naira. Please. How did we go from 2k um spend on Amala to 22,000 naira? I mean, if you can relate to this, then you can relate to everything we'll be talking about on the show today. But before we go further, today's episode of Speels and Thrills Show is probably brought to you by Power Oil. Now, because we're going to spend the next 30 minutes talking about real Nigerian food, the kind that was cooked with intention, the kind that you know your grandmother will stand over fire to make, the kind that carried the whole families and whole communities, right? And this real Nigerian food that we're talking about deserves real Nigerian oil. And as of course, if you don't know, you should know that power oil is Nigeria's number one cooking oil, triple refined, no cholesterol, free of trans fat, because healthy doesn't mean that you sacrifice flavor. It simply means that you cook with something that respects the food and respects the people that are eating it. And right now, Power Oil is running the Certified MasterChef Challenge. Nigeria's biggest cooking challenge is live now. All you have to do is cook with Power Oil, post your video, tap Power Oil, use the hashtag Certified MasterChef Challenge, and you could win up to 1 million naira. And of course, there is gym membership, oil supply, kitchen appliances, and so much to win, you know, during this particular challenge. Now, if you know somebody that knows somebody that cooks, you don't need to be the best chef to you know be on this challenge. You all you need to do is like cooking and cook, and that's it. And you could win one million naira. I just said, let me, you know, give you that. Now, today my guest is a very, very special guest. He is a content creator, a cultural thinker, and you know, I I just recently found out that he's a man who left a fine dining restaurant in Lagos hungry and had to buy bolea and sia on his way home just to survive the evening. And I was just laughing like God I beg. This is the kind of person I want on the show today. His name is Amma Udofa, and this conversation is going to change, you know, your perspective today. Now, Amma, welcome to this Feels and Through Show.

unknown 5:43

Thank you very much.

SPEAKER_06 5:44

Oh my god, Amma, I'm so excited to have you. You look like the celeb. I saw you on one um TVC recently. I don't know. Are you the one? Are you the I think I can see the TVC here? Are you the one that is here? Is it you? Please, ah, you're a celeb. It's an honor to sit beside you, Amma. And well done. The work that you put in, you know, on social media, your videos, your videos are very engaging. I know that cooking itself is not easy. But I'm I'm I'm a woman, and you know, when I want to cook, it's always dramatic. Not to talk of filming, it's a lot of work that you put in over and over again. And I just want to say that you're an inspiration to many people. People look up to you because of your consistency, the excellence that you put into your work. And I just want to say, well done. You know, I pray that this will take you far and wide, you know, even beyond Africa by the grace of God. I went to Unilag and I would never bring food from the house. I never saw a reason to I will always buy food, you know. But this person would always bring food. But he was also ashamed, right? He couldn't afford buying food. But the food that he was bringing, I mean, homemade food, you know, um local dishes and all of that, but it would be ashamed and he will not eat it where you know our other friends are, he would have to go elsewhere to go eat his food. So I want to ask you, you know, I want to start the show by asking if this has ever happened to you before, you know, and what where do you think this shame is coming from?

SPEAKER_02 7:09

So I would say it's happened to me because the last time I took food to school was probably primary school or even notary school.

SPEAKER_06 7:17

Primary school, you didn't take it secondary school at all.

SPEAKER_02 7:19

Not really, nobody did it. I think it was less about shame in retrospect, okay, and more about the inconvenience of it, right? If you take food to school, certain kinds of food, especially our the type of food we eat here, have they kind of lose the freshness, they lose the texture. If you put noodles, that was everybody's nightmare. Yeah, that was the food we used to. I remember taking to school in nursery school, right? In primary school, noodles, yam and eggs, and you leave them for a while in heat, they get soggy, you know, they get like the yam gets soggy, the noodles stick together, and so you don't enjoy it. So I think for me, for the my peers around that time, it really it was just really a hassle to take food to school, to pack school food to school. But in when I started working, uh my previous job. Okay, I used to do food to school to work to the office.

SPEAKER_06 8:19

You had a nine to five.

SPEAKER_02 8:20

Yeah, I still have a nine to five right now.

SPEAKER_06 8:22

But how do you merge everything together?

SPEAKER_02 8:24

Okay, let's not. But that one, I was living in Ketu that time and I worked in Lecky. So I was so two things. It was a money-saving hack, but also things I like to eat. Like I still prefer homemade food. I think is why I started making food content anyway. Because you order food and the rice is I don't know, mass-produced, right? It's very difficult to see um food that's really good in fast food, and I can't afford offering from restaurants all the time, right? Uh, like every day of the week. And then, you know, so it was just the oh, I do meal prep and then I pack it and I go to work and then I just microwave it. It wasn't every day, um, but that was like 70% of the time. And the only reason I would take it to like the break room was so that because again, you don't want those the aroma to distract people, people, right? That's just it. It was never shame, like as long as and I think there were a couple of other people that it wasn't very popular, popular, um, but I so I've never felt shame about eating or eating habits because and I think that people who feel shame, I don't know if it's maybe a background thing, maybe they're not proud of the food, maybe the food does not have 30 meats. I think these are just personal insecurities, but I don't think anybody should be. Uh, it's unfortunate that your former classmates had to go through this, but also it's possible that it was not that deep. It's possible that the person did not just was just shy.

SPEAKER_06 9:59

Was just shy, right?

SPEAKER_02 10:00

It's also maybe the flavors were very strong. There's this thing, I have friends in like in Western countries where they can't take certain foods to work because you know there's you start to think about things like racism and how like certain cultures are perceived. Say Indian food, for example, oh, it's true strong. Take it out of there if you're not bringing a sandwich. Um, because like a lot of sandwiches are not very spicy, they're not very aromatic, it's just bland chicken, cheese, and bread. So it's like you can eat it anywhere, and it's not messy, it doesn't have oil like and stains and all of that compared to say a biryani or a butter chicken. But but again, that is like the US, that is like the UK. Yes, but here we all eat pretty much the same flavor profiles, and I think it's more about inconvenience. Like if you're in a public bus, for example, you're in a place, you don't want somebody eating across near you. So I think so. I don't think it's one specific thing, I think it's a couple or a bunch of different things that are together that maybe some people are more insecure than others. But I think the polite thing to do is if you take food to a place where you know there are a lot of people, you want to like excuse yourself and go so that you don't someone might feel hungry, you don't want someone to beg you for you. Begging you for food, you don't want someone someone people that have a sensitive, it's kind of like perfumes. You don't wear strong perfumes to go to an enclosed room. Imagine if I wore, say, an ombre nomad and came and sat next to you in this room, you would choke, you know. So, but yeah, I think it's I think there are different face sets to this thing.

SPEAKER_06 11:43

Different face sets, but the the experience that me I had was shame, shame because it was Gary. I was also like, why is he why why was she like taking Gary in front of it? I also think it's because they've also like made Gary like a very local food, like oh like poor man food, not even local, like poor man. Oh, if you're drinking Gary, you're poor, but that's not even the case because some people just genuinely just enjoy Gary a being.

SPEAKER_02 12:06

Yeah, so when I was growing up, there used to be this thing where we'll be like, no matter how rich me and my guys or my cousins, no matter how rich we'll be, we will never stop drinking Gary. And yes, the Gary drinking has reduced because it's no longer we no longer have to do that every time because at that point it was survival food, especially in university, secondary school. But something happened recently. Okay, my friend OJ invited his guys, and we went to his house and we drank Gary.

SPEAKER_06 12:33

I also went to his going all the way to the house. Yes, we dressed up.

SPEAKER_02 12:37

OJ wore suits.

SPEAKER_06 12:38

OJ, OJ has been on this show before.

SPEAKER_02 12:41

So he won he wore his suit to drink Gary to present Gary to us. So again, but again, that's just like as an adult, you have free, it was also nostalgia. I also went to a one of our friends' house, so we had light issues in my house, and then I went to his house, and yeah, we ate a meal before we went to bed, but we woke up and this guy brought Gary and we drank with coconuts and honey and milk. So I think it depends on the context. So, Gary, if offering Gary because you don't have anything else or you don't have much more options, may have that element of shame because you want to do better. Yes, but there are days where as an adult you just want to do, you're just craving it, and that's fine as well. There's also um there's also some weird, I won't say weird, but there are also some interesting places where you go and then there's like a guy and fish on the thing on the menu. And I think it's people want things like that. People sometimes want to touch water, want to touch grass, want to, no matter how rich you get, you still want to eat things that you survived on growing up. So obviously, you're not doing it now because you need to, but sometimes you just crave it.

SPEAKER_06 13:56

To touch on that, uh are there foods that you know you you still you used to eat while growing up that you know now it's not really available, you know. I know that you're a chef and you can easily cook anything that you want.

SPEAKER_02 14:07

So I need to clarify that I'm not actually a chef.

SPEAKER_06 14:09

Are you serious?

SPEAKER_02 14:10

Yeah, I just make food. I'm not so you will not.

SPEAKER_06 14:14

Oh wow.

SPEAKER_02 14:14

Maybe when I retire, maybe when you retire. I'm just a learner. I learn, I experiment a lot.

SPEAKER_06 14:23

Okay, as somebody that cooks a lot, yeah. Okay, so which food did you eat what growing up, you know, that triggers nostalgia for you now? You're like, ah, I used to eat this growing up, but it's no longer available, you know. Can you give can you give us some of this?

SPEAKER_02 14:36

Oh, yeah, sure, there's a karana camo Saturday mornings.

SPEAKER_06 14:39

They still Akarana, yeah, yeah, but like it's not as accessible.

SPEAKER_02 14:44

So again, I grew up in the village, so it's like you walk out of your house, they're like a bunch of a karana. Akar sellers, but yeah, you have to like actually go out of your way to find it. I even heard that people order a carana, a karana camo from like food delivery apps, yes, as well.

SPEAKER_06 15:01

So it's not that it's obviously more expensive, it's more expensive, and that time you could eat a cara 20 naira, a camo, tenera milk, ten naira, exactly, you know, like but now in my area they're still selling a cara for like hundred, hundred naira, right? But if you're going to order from outside, you're spending like 2k, you know, 3k, 4k, 4 acara. Yeah, same Accara.

SPEAKER_02 15:22

I mean, so again, I think it's also the convenience of it, right?

SPEAKER_06 15:26

You're not going out, you're not uh but if you're you're just stepping out to buy this thing for God.

SPEAKER_02 15:33

Yeah, but some people don't want to leave their houses, so it's the price of convenience, okay, right? Okay, um, some people want to have a cara, but they do not want to go and get it on the roadside because they have maybe sanitary concerns, or they cannot sit there as a booker to eat. They want I get I get if you so at the end of the day, if you can afford it, sure, there's always different price points. Okay, there's an Accara restaurant in Lecky.

SPEAKER_06 15:59

A whole Accara restaurant.

SPEAKER_02 16:01

It was a whole thing on Twitter and TikTok recently. People went to review. I was like, why? If if you think 22k, 40k is too much for it, simply don't go. It's willing buyer, willing seller in the market.

SPEAKER_06 16:13

22k for Accara. Yes.

SPEAKER_02 16:15

So if you go and you use it and you're disappointed, do go again. If you go and use it and you like it, then sure, there are some people that they want to go there and feel you know, uh bougie, so to speak, and still have um, they still want to have trenches, food, in air coats, but in a setting that's more suitable to their lifestyle. If they're used to air-conditioned rooms and they say, Oh, they don't want their makeup or they don't want their perfumes or they don't want their outfits to rub mud, sure. Feel free. But I think what happens is people we live in an age where there's something called um conspicuous consumption. Yeah, so some people want to eat something or they want to have an experience, but they want other people to see them having that experience. And so that is a completely different thing, right? People want to show that they went, they could spend 30k on Akaram. So it's no longer authentic, it's no longer about the food.

SPEAKER_06 17:11

And I think what you just said, you know, just made me remember something I saw in your comment section. So there are people, um, there are people that um so people have been complaining about price hike. There's hike in prices for food, for certain foods that you know was easily accessible to them, right? And I'm just going to read what this person said. Person said, the real problem isn't rich people discovering poor people's food. It's people who were once poor, got money, and came back to colonize the food they used to eat. Like they now want to own it now on their own terms. Now, I just had to mention that because I mean we just touched on that briefly, and I think that's something that happens, you know, when you know, I think so. They just want to like relieve that experience, maybe nostalgia. I used to eat a cara before, but because of maybe hygienic concerns now, or because they cannot like go to the local woman that is outside, you know, with their heels and all of that anymore. So rather just um order for it. I just wanted to like touch on that. All right, so I was going to now ask you, all right. Um, you said something that I've not really stopped thinking about. You were like, Nigerian food, well, you guess you had one that said it. You were like, Nigerian food was never meant to be delicate. I wrote it exactly the way you said it, it was never meant to be delicate. These recipes were built to carry our bodies through hard work.

SPEAKER_02 18:28

So when someone takes that food and calls it deconstructed Amala, I think that there's a fine line between food as an artistic expression versus just doing things for doing sick, and especially trying to play it like um somebody that went to a French uh culinary school as somebody who grew up your entire life in Lagos. I think there's a certain inauthenticity that you can sense, especially when you see those videos. I even I would even call them rage beats, because like at this point, you're just you're not trying to get me angry. I've seen some really nasty things, you know, but I've also seen some really creative, really, really nice, you know, experiences. Tasted some. I was like, huh, I wish I could do this. Yeah, so but I think that doing there has to be a breadth of experience. There has to be somebody who also respects the culture, yes, of somebody who has never been, say, to the north, right? Or northern Nigeria goes, picks ingredients from there and just starts doing like you can tell, like usually it's actually people from that that would actually push back, you know. Um, some like my people are very anal about how our food, like I'm from Aquaibum. And I've seen people do things with Afang, and the entire and not even this is not even um creativity, this is just normal cooking. And then we are known for aggressively attacking. Because like, no, this is not a fang that you made again. This is not this is not white, this is not a fire fair, this is not white soup you're doing. Whatever I are doing, please call it some another name. This is a fang.

SPEAKER_00 20:11

I see you. This generation of chef, you want to kill us. You put big onions in a fang, you'll be arrested. You blend a fang, you'll be arrested. You put ninja in a fang, you'll be arrested. Some people even put tomato, you'll be arrested. All of you. I've spoken with the Ministry of Tourism, Kwai Boma and Cross River State. We will arrest you. This new generation of chefs, you want to spoil a legacy. It is a movement, it's a religion. This is a fang. This is heritage, this is cultural identity. This is how our fang should be. Are you seeing fresh? My best team made this by the way. I have to help our business. That's what the boy child does. We help because he blue can't be this how afang should be.

SPEAKER_02 20:51

Again, because food is the best way to know a people is to know their food. The best way to know your culture, culture, food, how people eat during wars, a lot of like ramen, for example, like stockfish, those things food people evolved with the this in terms of scarcity. The way Chinese food tastes in Nigeria is likely not the same way it tastes in um US. It's likely not the same way. If you take Nigerian Chinese food and give to a Chinese person, you'll be like, What the hell are you doing? Yes, you know, because when food travels, uh people have to adapt it. But also, the people who are in quotes invent a food, sometimes it's due to scarcity. If, for example, sushi, how sushi, it was a I think it was a way of pres preserving fish, and then you know it became a staple. Ramen, I think ramen was during World War II or something. I have to go and check for reference to double check. But like stockfish, the way the easterners in Nigeria started eating it. There's been conversations about how it was because there was no food during the war, the civil war. You know, so there are a lot of the way. Food shapes people's cultures, food shapes people's behaviors. So if somebody, especially an outsider, goes to there was this thing with Jimmy Oliver. The reason why Asians constantly flame him on the internet is because he makes Asian food, but there's nothing Asian about it. Like he just throws things in a pot, making it more accessible to the white, to like Westerners. And there's an entire process conversation about subtle racism or like just changing food because you can. So if you if somebody, an outsider, comes and misinterprets um an indigenous food from the people from that place will react. So if you see a Yoruba person arguing that why are you doing Amazon? I think the more important thing is instead of saying, Oh, I have the right to do whatever I want with food, I think you should pause and think, why is this person attacking what you're doing with your food? Yes, nobody specifically owns food, but food is identity, food is culture, food is sustenance, food is how people live through the world. You know, so it's a very it's a touchy subject. Um but yeah, at the end of the day, we are all in this together. So I think the the long and short of my chalais is if you're going to do something with food, just like you're going to do something, another aspect, maybe dressing, maybe fashion. Because if you go to a fashion show, you're not going to see somebody wearing shirts and shorts. You want to see what they're doing with local materials.

SPEAKER_01 23:32

Yes.

SPEAKER_02 23:33

Right. If you there's also like food is so cultural that there are specific requirements about what can be called what. If you start to think of things like bourbon, right? Bourbon whiskey, it has to be, I think, 50%. Um, I can't remember the grain. I don't I can't remember what I think it's 51% and it must be bottled in the United States. Tequila has to be made from the blue agave plant in Mexico, right? For it to be called tequila. Champagnes, a lot of people call spark every sparkling wine champagne, but champagnes have to be made in a specific, very restrictive, very controlled um food uh process in the champagne region of France. So if you see somebody calling if you see someone calling just any sparkling wine champagne, you know that you know that, like they don't know, like they're actual legal um protections. So like people are very proud of their food, are proud of the processes. I think there's a double fermentation or double filtration process in champagne. I can't remember specifically, I might be wrong, but like there's it's a very controlled, you know, there's a way um Italian, there's a way um Japanese um alcohol is made, soju, for example. It's a very specific process. You can't just take that, add something else, and still call it the same thing, right? So and I'm I'm I I deviated a bit, sorry. But like I'm just trying to drive home the point that people are very protective about their food for a good reason. Because it's the food that they found, whether for survival, it's the food that they found it has gone through ages, decades, centuries of refinement of jiggets. So when you take something out of a culture and you convert it into something that is not recognizable just for the sake of it, people are right to feel insulted. Um yeah, that's pretty much it.

SPEAKER_06 25:33

That was very extensive, and thank you for breaking it down the way you have. And I hope that more people will understand why you know people get triggered when they see some of the things that they do online. And you're right about Afang. I hope I pronounced it properly. See, the way they will drag you if you see if you don't know how to make affang, don't just even post it online because they will come out of it.

SPEAKER_02 25:58

It causes so much. It's like the people that make this food know why. For example, the onions in Afang thing, onions is sweet. When you so it alters the taste, the the texture, it makes it spoil quicker. So the specific reasons why specific techniques are used locally. So when you when you say, ah, you can do whatever you want with food, I don't think you can do whatever with food you want with food. If I take sushi, if I'm trying to make sushi and I add butter to sushi, and I put it so another thing, you can do it in your kitchen, but when you present it as something you want to show the world, people will react. People will react.

SPEAKER_06 26:39

People will definitely react, and you know, would like to say thank you so much for you know clearing the air and you know trying your best because I saw how careful you were trying to be, so they don't drag you. I saw how careful you were, but then still you still drove you still drove on the point. I'd like to say thank you. And you know, I just we have a segment on the show that is called um take it or risk it. You're supposed to choose a number from one to ten so that you can win everything here or win nothing at all.

SPEAKER_01 27:07

Do I have to win? I'm already like an ambassador.

SPEAKER_06 27:10

I know that you are just trying, just pick a number from one to ten.

SPEAKER_01 27:14

Uh seven is a lucky number, right?

SPEAKER_06 27:16

Yes, I take seven. You take seven. All right, mention mention three Nigerian foods you can cook using power oil.

SPEAKER_02 27:25

Jolof rice.

SPEAKER_06 27:26

Jolo frice?

SPEAKER_02 27:27

You should have said I'm not allowed to say jollof rice.

SPEAKER_06 27:29

Jolloff rice, that's fine.

SPEAKER_02 27:30

Uh fried rice.

SPEAKER_06 27:31

Fried rice, fried chicken. No, no, no, time is going.

SPEAKER_02 27:39

Omelets.

SPEAKER_06 27:39

Omelets. That's cheating. All right, so you just want the Accara. Accara, you just want a bottle of power oil. So, do you want to take it or do you want to risk it? No, you take a bottle, then if you get the next question, then you get another bottle. But if you if you don't get it, you're going to return out power oil. Risk it. Okay, you want to risk it. Pick another number from one to ten. Seven is out.

SPEAKER_01 28:01

Three.

SPEAKER_06 28:01

Three. Very simple. Power oil is currently sponsoring one of the biggest color ratios.

SPEAKER_01 28:09

Give me my power oil.

SPEAKER_06 28:13

Do you want to take it or risk it?

SPEAKER_02 28:14

Let me ask.

SPEAKER_06 28:15

Do you want to take it or risk it?

SPEAKER_02 28:17

Take it. I should take it. Take it. Okay, I'm taking it.

SPEAKER_06 28:19

Yeah, taking it.

SPEAKER_02 28:20

I just don't want to risk it. If you the crowd says I should take it. I can risk it. I know I'll answer all the questions. You know I will.

SPEAKER_06 28:28

I know you will.

SPEAKER_02 28:29

Let me keep some for you.

SPEAKER_06 28:30

Thank you. All right, on behalf of Power Oil, we'd like to say thank you so much for coming on the show. All right, thank you so much. This is on behalf of Power Oil. Thank you, Amma.

SPEAKER_02 28:40

I already have this. Give me back. Give me back.

SPEAKER_06 28:45

No, give me back. All right, we'd like to say thank you to our superstar guest, Amma. Thank you, Amma, for coming on the show. Put to the great things you do in the food industry. And um, if you ever leave your nine to five fully and focus on the food industry, all right. Where can we find you on social media?

SPEAKER_02 29:02

Uh on Instagram, yes, Twitter, I'm everywhere at this point.

SPEAKER_06 29:06

All right, all right, at Amma underscore at amazingAma.

SPEAKER_01 29:10

At the underscore amazing Amma.

SPEAKER_06 29:12

At the underscore amazing Amma. All right, thank you so much for listening to the show. My name is Koin Sola Ulukoya, the Global Media Girl, and this has been the Speels and Through Show on CC1051 FM. You can find us on YouTube, Spotify, Apple Podcasts, at Speels and Through Show. And of course, this particular episode will be out on Thursday, this Thursday. So tell the friend to tell and the friend to subscribe to our YouTube channel because this episode will be live. All right, thank you so much for listening. I'm a lestal and bye.

SPEAKER_01 29:40

Bye. Let's do it together.

SPEAKER_06 29:41

3, 2, 1, bye. Alright, and I'll see you next week Saturday for the next episode.

SPEAKER_05 29:50

Ladies and gentlemen, welcome to the biggest finale of the year. So culinary giants, one bottle of palm oil, one high to hold on the line of palm oil certified masters of talent.

SPEAKER_03 30:06

Beautiful control.

SPEAKER_05 30:32

I'm thinking like you can do better. We can't just not click in the club and upload your video channeling.