Original subtitles

[Antoni Porowski] I'm Antoni Porowski.

-Hello. -[woman speaks indistinctly]

[Antoni] And as a son of immigrants,

-I know that food... -Ooh!

...can tell you more about who you are...

Nothing makes me feel more Polish than this.

...and where you've come from...

-This is it. -...than you ever imagine.

So now, I'm leading six curious Hollywood stars...

-Are you excited for this? -Yeah.

[Antoni] ...on their very own journeys of a lifetime.

I've been waiting for this moment my entire life.

[both laugh]

[Antoni] I'll be delving into

their family histories...

Do you see your name?

[gasps]

Florence?

[Antoni] ...tracking down culinary clues...

Oh, my gosh, it's so good.

...to unlock the past.

[Issa Rae] It almost feels unreal to think that

I descend from a king.

[Antoni] And it all begins...

-Ha! -For you, Nonna.

-[Antoni] ...with just one... -Mmm.

-[laughter] -[Antoni] ...family recipe.

[kiss smacks]

-It's crispy. -Mm!

[Antoni] This time, Issa Rae,

creator, producer, and writer of the hit series Insecure,

star of American Fiction,

Spiderman Across the Spider-Verse,

and all-around powerhouse,

is traveling to her father's homeland of Senegal.

-We made it. -Yeah.

It's so beautiful! [laughing]

[Antoni] Issa wants to know more

about her West African heritage,

and there are some big surprises in store.

So, we're actually gonna meet somebody right now,

someone who knew her.

Because I'm about to dish out some family secrets

and some delicious traditions...

Oh, my God! Oh, yes! Oh!

[Antoni] ...and show Issa she's inherited more

from her ancestors than she could ever imagine.

-Yet another woman, right? -Another powerful woman...

-Right? -...just breaking barriers...

-Yeah. -...running in the family.

That's crazy.

♪♪

[Antoni] What is Senegal to you?

Senegal is family.

-Mm-hmm. -It's beauty.

My dad is from Senegal, so I would go back

pretty much every summer growing up.

[sea birds crying]

[Antoni] Issa Rae's dad was born here in the 1940s,

when Senegal was still a French colony.

He moved to France for his medical studies

and met Issa's mom, who was also studying abroad.

The couple moved to LA, where Issa's dad

worked as a pediatrician.

Issa's childhood vacations were often spent

visiting her dad's big family here,

but she mainly grew up in California.

So, your mother is African American.

Having parents from two completely different cultures,

is there one that you've kind of felt

like you were more a part of growing up?

Has it been more 50/50?

It's been more 75/25.

I would say when I was younger, it did feel more like 50/50.

-Mm-hmm. -But the older I've gotten,

-the less connected I feel. -Yeah.

And so, that percentage has shifted.

I've realized how much I don't know about Senegal.

I don't know much about the history.

I mean, my grandmother's side of the family,

-who I was named after. -Right.

When I meet other Senegalese people

out in the States, I can't really connect with them...

-Yeah. -...'cause I don't feel like,

you know, I grew up here, I know as much.

Is that something that you want to, like, change?

Like, what do you want to get out of this journey?

I want to feel like I have a solid foundation

and newfound appreciation of Senegal.

That puts a lot of pressure on me. [laughing]

Yeah, you got it. Just give me everything I need.

Fulfill that 75%.

[Antoni] Issa may feel that her Senegalese credentials

are lacking, but lucky for me, there is one area

where there is a connection.

It really is through food where I feel like,

"Oh, this is... this is my culture,"

and I love... I love it.

-Eating is... -Eating?

Like, that's it.

Honestly, what is my aunt cooking,

what's on deck, what's the meal schedule

-for the week? -[laughing]

For me, my personal favorite

-is soupe kanja. -Yeah, okay.

And that's like a Senegalese gumbo.

Sorry, I love how you're smiling

when you're talking about the food.

-[laughing] -It gets me excited.

It's like really early, but I'm ready to try some.

No, this is good. This is good.

[laughter]

[Antoni] Since soupe kanja is one of those dishes

you eat at home, we're heading to Issa's aunt's place

on the other side of Dakar, Senegal's capital,

which holds the title for the westernmost city

on the African mainland.

Over three million people live in this bustling metropolis.

One of the most chaotic roundabout exper...

It's a free-for-all.

And the best way to get around is by car rapide,

or "fast bus" in French,

still the official language of this former colony.

There's a cow literally right over here,

and there are goats running.

No! [laughing]

I've got a feeling my French-Canadian upbringing

is gonna come in handy.

Merci.

[Issa] Merci.

[people chattering]

[laughter]

I missed you too.

-What's your name? -I'm Antoni.

-Antoni? -Yeah.

Oh, okay.

[Antoni] While Issa's aunties set the table...

we're hanging back with Cousin Marie

to make the soupe kanja.

Which starts with okra.

This dish might be Issa's favorite here,

but it's clear she's as new to cooking it as I am.

[Antoni] Luckily, we're in good hands.

Ah!

[Antoni] So, this is your grandma who taught her,

who you were named after, right?

[Issa] Yes, who I was named after,

and apparently was an amazing cook.

Ah!

[Antoni] Saint-Louis, Senegal's old colonial capital,

is famous for its delicious cuisine.

And it's also where Grandma Isseu was from,

and where she learned to cook.

This is therapeutic. [laughing]

[Antoni] Her recipe for soupe kanja

is a firm family favorite.

Issa, did you ever meet your grandma?

I didn't meet her.

-Okay. -So, I'm so curious about her.

I'm named after her.

-Mm-hmm. -But I have so many questions.

[Antoni] As the onions and peppers soften,

it's time to add the ingredients

this dish is famous for...

seafood, seafood, and more seafood.

Mussels. Dried mussels.

Right, okay, ocean snails.

Okay.

[Antoni] So, the whole fish just goes

in a shallow base of water.

-Crab claws? -Uh-huh.

-Yes! -Okay.

[Antoni] While the soupe kanja simmers,

I'm on the hunt for some info.

Issa's dad was the eldest of seven,

and with three of his sisters all together at the table,

it's the perfect time to learn more about the woman

behind this beloved family recipe,

Grandma Isseu.

Like, what kind of a woman was she?

'Cause I'm getting, like, very strong, like...

-Very strong. Strong woman. -Yeah.

Matriarchal, like female vibes in this household.

Yeah.

But she raised us to be a strong woman,

because she loved my father,

despite the family telling her not to marry him

because he's a musician.

-Ah! -Musicians are not good.

[laughing]

And she was like, "No, I will marry him."

[Antoni] It was a bold thing to do,

because in 1930s Senegal, all marriages were arranged

according to social status,

and a musician simply wasn't considered a good match.

But Grandma Isseu insisted on making her own choice.

[Antoni] So, she was loving, generous, but also a rebel?

Mm-hmm. She knew what she wanted.

[Antoni] See, she committed to love.

-Okay. -Didn't she?

-It worked out. -[laughing]

We're here because of her.

-Yay! -Yay!

Oh!

[cheering]

[Antoni] Grandma Isseu may no longer be here,

but lucky for us,

her legendary soupe kanja lives on.

The little pools of oil on top.

-Oh my gosh! Perfect! -Mm, mm, mm!

[speaking French]

-It really reduced a lot. -Yeah.

Oh my gosh, I'm so excited! Okay.

-Bon appetit. -[all] Bon appetit.

♪♪

Oh my gosh, this is so good!

-Mm-hmm. -No shortage of spice.

[Issa] Oh yeah.

It warms the heart, right?

-[laughing] -Ah, I knew it.

[laughter]

[Issa] To sit there and enjoy that with my aunts

after such a long time, I haven't done that in years,

so it was so special.

And your grandma, what a woman!

She married for love

and you have to be brave to do that.

-Mm-hmm. -When people speak about her,

it is with so much adoration

and, yeah, I just want to know everything.

[Antoni] Learning about Grandma Isseu

through her signature soupe kanja

has been a delicious start to our journey.

But if Issa really wants to feel like she belongs here,

we're gonna need to venture a little further

than she's used to.

I want us to kind of truly

really get into your family history

and just do like a proper deep dive.

I can't wait to see where you take me.

-I love surprises. -I do too.

And there's food around every surprise.

-100%. -Then I'm game.

[Antoni] Issa hasn't spent much time exploring Dakar,

so today, we're hitting the streets.

Do you come here often?

[Issa] Never been here in my life.

[Antoni] Really?

I feel like I didn't really get out, you know,

to see the city, it was more about family.

[Antoni] But we're not just out for a stroll.

I've been doing my homework, and it's become clear

that for Issa to connect to her Senegalese side more deeply,

she needs to understand a pivotal moment here.

So, I promised you to get outside

of the comfort zone of your auntie's place.

-Have I succeeded? -You have absolutely succeeded.

[Antoni] Her grandma moved to Dakar at a time

when Senegalese identity was undergoing a revolution,

transforming everything.

But before we get into that, I've got an errand to run.

We gotta stop here to pick some stuff up.

Okay.

[Antoni] And I'm putting in a bulk order...

Bonjour! Bonjour!

...to bring along to our next stop.

Excellent.

-Merci bien. -Merci.

[Anotni] Ndambe is a spicy stew of black-eyed peas

smeared onto a fresh baguette.

It's a Senegalese French fusion

that was eaten around the period Issa's grandma

was discovering these streets for the first time.

So, she moved with her husband

in the early 1960s from Saint-Louis to Dakar.

And there was something major that was going on

culturally and politically at the time, as well.

And so, today, we're gonna understand that.

I'm very excited. I know nothing.

I can't even guess. Independence?

-Oh, was it the independence? -Mm-hmm.

-I can guess then. [laughing] -Yeah.

[Antoni] Senegal gained independence

on August 20, 1960, which marked the end

of around 300 years of colonial rule.

As the winds of change swept through,

the capital shifted from Saint-Louis to Dakar.

And so did Issa's grandparents.

Grandad Amadou, who was now working in teaching,

landed a big new job at the Ministry of Education.

And Issa's 18-year-old dad joined the military,

where he started his training to be a doctor.

-Ah. -Here.

-So, you got the goods? -I got the goods.

[Antoni] We're delivering our breakfast order to someone

who can explain how the sandwich

is connected to Issa's story.

Local artist, author, and filmmaker

Fatou Kande Senghor.

She's asked us to meet her at the rehearsal of a dance

that anyone who lived through independence would recognize.

[drummer speaking in native language]

[drums playing]

[Fatou] The lead drummer makes the calls,

then you come in as a group and you perform.

[drumming continues]

It's the outlet.

You just come out of their bodies,

try to reach to the sky and get all the energies out.

[Antoni] The '60s were an exciting time to be in Dakar.

The city became the center of a Senegalese cultural revival

as the identity of the new republic was reborn.

[drumming continues]

[Antoni] From the rhythmic beats of its music...

Wow! Bravo...

[Antoni] ...to its mouthwatering cuisine.

This spicy bean sandwich was a radical reinvention

of the traditional French baguette.

[Issa] Let's dive in.

[Antoni] Adapted to local tastes,

using homegrown crops like chilies and black-eyed peas.

[Issa] It's seasoned very well.

The black-eyed peas

-are definitely the star. -Mm-hmm.

[Antoni] And it fueled the growing workforce

flocking to the new capital.

First meal of the day, and it'll take you until 5:00.

In the '60s, there was a wind of independence.

So, it was the time, at last, to shine

with our own ideas of Blackness.

Now we had a country,

everybody wanted to be part of building it.

-Mm. -Through the dance,

through the food, of course.

New dishes were introduced during that time.

This was a new, fresh generation

that needed to carve their own ways.

How exciting!

[Antoni] Many were swept up in this transformation,

including Grandma Isseu.

[Issa] My aunts told me that she married for love,

and that just didn't happen during that time.

So, for her to decide to go for what she wanted

makes so much sense aligned with this period

where so many other people were deciding,

"I'm gonna go for what I want in this new city.

"I'm gonna shed some of the past...

-Right. -"...and these traditions

and start anew."

And it makes me wonder also, just where is she getting

the courage to make these decisions?

That's an excellent question.

I love your train of thought.

Issa's really onto something here,

because I've been speaking to her family,

and although independence did influence Grandma Isseu,

it wasn't the only reason for her bold, confident nature.

There's another explanation, one that lies far from here.

We are heading to Issa's family's ancestral home,

Saint-Louis.

A hundred miles north of Dakar,

this historic port city has a distinctive location,

sandwiched between the Senegal River

and the Atlantic Ocean.

Issa's family goes back five generations here.

But despite visiting a couple of times over the years,

she isn't that familiar with this place,

or her forebears who lived here.

-Saint-Louis, so here we are. -Wow!

There's just so much that I feel like I don't know.

-Yeah. -Even seeing this

-doesn't mean anything to me... -I mean, it's stunning.

...'cause I've never seen it up close.

[Antoni] Like, so colorful and vibrant now.

[Issa] Yes.

[Antoni] I've been doing some research into Issa's family,

and it turns out that Grandma Isseu

was raised by a leading light in the community here...

her mother Bineta, who lived and worked

with her husband Abdoulaye.

He actually ran a very successful trading company,

and he basically traveled with salt

on fishing boats like these down the Senegal River,

and Bineta would actually sell these goods at the market

right along this side, right over here.

Yeah, that's so interesting.

I had no idea that that was the case.

-Yeah. -[boaters shouting]

-Oh, they love you. -That's what's up.

[Antoni] It must be a family thing,

because by all accounts, Issa's great-grandmother Bineta

was well-loved here too.

And I want Issa to find out why.

So, we're actually gonna meet somebody right now.

-Someone who knew her. -[Issa gasps]

-Yeah. -Someone who knew her?

Someone who knew her.

Through this way.

[Antoni] We're in the part of Saint-Louis

where Issa's great-grandmother Bineta used to live.

And we're hunting for the compound of someone

who remembers her well.

Good morning.

Well, how are we connected?

Wow!

[Antoni] Papa Laye is Issa's dad's cousin.

Bineta was his grandma and looked after him

when he was just a boy.

[Antoni] Ah!

She was an avenger. Love it.

[Antoni] Yeah.

Were they similar, Issa and my great-grandmother?

Now, I know where I get it from.

Yeah. [laughing]

[Antoni] But Bineta passed on much more than her dimples.

She also handed down a certain way of approaching the world.

That's beautiful.

[Antoni] But this spirit of hospitality

was more than just being sociable.

It's a highly prized Senegalese trait called teranga,

a kind of paying it forward,

which left a lasting impression on Bineta's family.

[crying]

[Issa] Oh, man.

So, he was there when she...

That's why.

Can I hug you?

Thank you so much. Thank you.

Okay.

That filled my heart.

-Aw! -It really did.

[Antoni] It's been over 50 years

since Bineta passed away,

but I want Issa to experience the dish she would cook

to demonstrate this prized Senegalese value

of hospitality, or teranga.

Wow!

[Issa speaking]

[Antoni] And I know just the place to go.

Thank you.

Thank you so much for having us.

[Antoni] Fatima Fall Niang is an expert

in the most quintessential of Saint-Louis dishes, ceebu jën.

And in place of Bineta, Madame Yaseen is dishing up.

-Oh, yes! -Okay, so sweet potato...

[speaking in French] ...okra, carrots.

-Yes. -Butternut squash and cabbage.

[Antoni] In addition to this array of vegetables,

there's fish stuffed with herbs and garlic.

-Damn! -Oh my gosh!

[Antoni] Broken jasmine rice is then poured

into the rich broth to cook.

Its uneven grain size means it'll soak up all the flavor.

That's gonna absorb everything.

[Antoni] Many of the ingredients of ceebu jën

are from elsewhere, but living in a port,

Bineta enjoyed access to tons of imported produce,

and this history of trade and mixing with people

from the outside world shaped way more

than what went into the pot.

Saint-Louis is a place where people can eat

and people have the teranga.

-Mm. -Okay.

I remember growing up also,

just our house was always full of a guest,

because my dad taught us that if somebody comes to the house,

you have to house them.

So, as a kid, I didn't understand, I was like,

"Why do I have to give up my room to this stranger?

-I don't know them." -Yeah.

But they would stay with us for months at a time

and that was just the way it was.

-That's how he grew up. -He was like teranga.

-Yes. -[laughing]

[Antoni] People here take hospitality so seriously,

that even the way you eat ceebu jën

-is a lesson in teranga. -[Issa] Yes!

[Antoni] No individual portions.

No elaborate place settings.

Just one great big delicious bowl,

heaped with goodies that everyone can dig into.

And Papa Laye is joining in on the feast.

Ooh!

[Antoni] But sharing a communal dish like this

requires some ground rules.

Okay.

I focus on what's in front of me.

-Yes. -Stay in my lane.

[laughter]

-[Issa] Oh! -[Antoni] Wow!

[Issa] Wow!

Wow!

Wow!

-Bon appetit. -[Issa] Bon appetit.

[Antoni] Bon appetit.

Mm.

Oh my gosh!

Mm.

[laughing]

[Antoni] The rice has absorbed all of the rich flavor

from the tomato broth, and it tastes out of this world.

Fish is so perfectly cooked.

[Antoni] I can see why ceebu jën was the dish

Bineta turned to again and again when receiving others.

My favorite. Sharing.

[Antoni] It's a masterclass

in the Senegalese value of teranga,

passed down through the generations.

It is very important.

I will, everything that I've received here,

I will pass on.

[Antoni] Today was a good day.

[Issa] Today was a really good day.

Papa Laye, in particular, was emotional.

It was incredible.

He was passing on what was taught to him

by your great-grandma, all of that generosity.

Yeah. I even recognized that just in my own family,

there's this thing that's built in of paying it forward

and treating others with kindness.

And I see that it comes from this culture.

-Yeah. -Like, it is a culture

of looking out for one another,

and giving, in some cases, the shirt off your back,

and having a handy meal present.

Yeah.

I hope that he saw some of Bineta in me.

Mm.

[Antoni] Sharing her great-grandmother's

signature dish with someone who knew her so well

has certainly helped Issa feel a strong bond here.

But there's a whole other mystery to dive into,

because I've been investigating a family rumor.

And for Issa to feel truly connected to this place,

there's something she needs to know.

All right, maybe just one or two more of these little babies.

[Antoni] Climbing trees isn't my usual pastime,

but I just need a special ingredient for our next stop.

Is this enough? Oh, these look nice.

Although Issa doesn't know it yet,

these moringa leaves relate to her family story

in a really interesting way.

Perfect!

Very, like, herbaceous and sweet.

Okay, I smell a faint...

But what do you do with these?

[laughing] You can if you want.

No, I don't.

-Bye, tree. -Bye, tree.

So, we've learned a little bit

about your grandmother, your great-grandmother.

There's one more person on that family line

that we're gonna learn about today.

-Okay. -Your great-great-grandmother.

Okay, so, Isseu, Bineta, and now...

Isseu, Bineta, and now Bineta's mom.

[Antoni] Oral history can be vague on dates,

but Issa's great-great-grandmother Khary

was born here in Saint-Louis, long before there were doctors

or hospitals as we know them today.

And she had a very special skill

that was highly prized back in the day.

So, according to your cousins,

your aunties, your dad, Dr. Diop,

it turns out she was a healer.

Like a doctor of her time, or what is it?

-Exactly, yes. -Okay.

The interesting thing is that, traditionally,

healers in Senegalese culture was always men.

And apparently, all the men

in the family at the time, they were very jealous

that she was a healer, so it's very special.

I'm curious about the transition from healer to then doctor,

-'cause obviously... -Mm!

...a couple generations later, my dad became a doctor.

Now, I want to know what exactly a healer did.

Was it, like, herbal medicines? Or was...

-[clicking tongue] Okay. -[laughing]

Okay, now I know.

[Antoni] As usual, Issa's got tons of questions.

But luckily, I know just the person to connect the dots.

[doorbell jingling]

-Bonjour. -Bonjour.

As promised.

Yes.

-[Antoni] Uh-huh. Uh-huh. -[Issa] We're ready to work.

[Antoni] Marie-Caroline worked as a health care professional

in France. Since moving to Senegal,

she's become passionate about the native plants here

and their healing properties.

-[Issa] Such a gorgeous home. -[Marie-Caroline] Thanks a lot.

[Antoni] Today, she's gonna teach us to make

a very traditional recipe called ceere mboum,

that harnesses the unique medicinal powers

of the moringa leaves we've gathered.

-And why this leaf? -[Marie-Caroline] It's a plant

which is supposed to be the plant of life.

It's supposed to help you not to get too old.

-[Antoni] Oh! -It's supposed to have

a lot of antioxidant benefit.

[Antoni laughing] As she rubs it in her face.

And it... it has a lot of benefits.

[Antoni] Moringa leaves are nutrient-rich,

and Issa's great-great-grandma Khary

would have used them to treat everything from skin infections

and asthma to heart problems and digestive disorders.

But before they can be cooked,

every leaf needs to be carefully stripped.

And it's the perfect moment to get some answers.

I just learned that my great-great-grandmother

-was a healer. -Okay.

But I don't exactly know what that is.

So, it's a lot of spirituality,

a lot of religion in there.

These healers are supposed to be gifted.

This ability to get connected with spirits is something

that can be transmitted generation by generation.

My dad has said that that runs in our family,

being connected spiritually,

being able to see the future, elements of the past.

But I always thought that that was strange.

But you're confirming that that is something

-that may run in our family? -Yes.

And the fact that she was a woman,

is that relatively rare?

There is less women doing it.

But it depends also on tradition in the family.

A lot of tough independent women in Issa's family,

-we've been learning. -Yes. [laughing]

So, it actually totally tracks that your great-great-grandma

-would be a healer. -Yeah.

[Antoni] And it's now time to turn those moringa leaves

into something delicious.

[Antoni] Yeah.

[Antoni] First, the leaves need to be blanched.

And now, we need to prep the couscous.

-So, it holds together? -Oui.

[Antoni] It's the perfect base for the other part

of ceere mboum, a rich stew of Senegalese pepper paste,

black-eyed peas, and tasty pieces of beef.

Ooh, this looks gorgeous.

[Antoni] And this one's been simmering for a while.

This is delicious.

I could eat a bowl of this by itself.

Okay, so now we're adding my hard work.

Oh yeah, look how rich that is.

[Antoni] With the leaves now cooked to perfection

and their antioxidant properties released,

it's time to dig in.

-Bon appetit, madame. -Let's go.

Wow!

The beef is so flaky and very lean cut too.

Wow! That's incredible!

The beef has like a sweetness to it.

May I add a little bit?

-Yes, of course. -Okay.

-Let me just... -[laughing]

-One of those. -Yes.

Knowing that this is something

that my great-great-grandmother would have prepared as a healer,

knowing that it has these health benefits from a plant

that she would have harvested herself,

and I guess prescribed during a time

when they didn't have access to hospitals or modern medicine,

I just feel the deep connection to this dish

-as a result. -Mm-hmm.

[Antoni] Making ceere mboum has brought

great-great-grandmother Khary into focus

better than any photograph ever could.

What does it feel like to have a healer in the family?

-Yet another woman, right? -Another powerful woman

-just breaking barriers. -Right? Yeah.

Running in the family. That's crazy.

It makes sense why Bineta

felt brave enough to run her business.

-Right. -You know, then Isseu

also felt brave enough to make her own decisions,

and choosing love, and moving out of Saint-Louis.

And then, you know, that trickles down

to the strength of my aunts and, like,

it's just... there's a clear through line...

-Right. -...here in the family.

[Antoni] Issa's inherited a lot from the formidable matriarchs

that came before, and now that she feels a strong connection

to the women in her family, I have a surprise for her...

a secret that comes by way of one of her male ancestors,

and Issa has no idea.

♪♪

[Antoni] We've come to the traditional fishing quarters

of Saint-Louis called Guet Ndar,

a narrow crowded sandbank with around 25,000 inhabitants.

And I've discovered an ancestor who has a crucial connection

to something that defines this place more than anything else.

Boats.

And there's someone here who can tell us more.

Karim, meet Issa. Issa, Karim.

-Hi, good to meet you. -Enchanté.

You both share an ancestor.

-Really? Who? -Mm-hmm.

Never heard of him.

[Antoni] Issa's distant relative Karim,

who works as a researcher in Saint-Louis,

has grown up steeped in the legacy

of their special shared ancestor.

And he knows just the spot to take us

to hear Dethie Diouf's story.

The meeting place of the village elders.

[Issa] That's so interesting.

[Antoni] It's a fantastic tale. The stuff of legend.

Five generations back,

on Issa's great-grandfather Abdoulaye's side,

Dethie Diouf was born in the early 19th Century,

when Senegal was divided into kingdoms.

He was the eldest son of the royal family of Sine,

a kingdom 200 miles south of here,

and was next in line for the throne.

So, when his father died, Dethie expected to be king.

Okay.

[Antoni] Fearing for his safety, Dethie realized

he couldn't stay in his kingdom.

Okay.

So, he fled to save his own life?

Wow.

Dethie was forced to abandon his birthright

and become a fisherman in Guet Ndar.

[Issa] I'm curious about the royal status.

You know, if he had to humble himself,

and not, in a sense, acknowledge it,

that means his kids also wouldn't acknowledge it.

-Yeah. -So, it essentially disappeared?

-Mm-hmm, exactly. -Wow!

[Antoni] But as one door closed, another one opened.

And fishing in this prime location,

a natural harbor at the mouth of the Senegal River,

meant Dethie saw an opportunity.

[Antoni] Dethie's legacy here

stretches far beyond his family,

and Guet Ndar wouldn't be the place it is today without him.

His success is so legendary,

that Karim wants to show us something else.

Wow!

A certain custom that only the fishermen here know.

Yeah.

[Issa] Wow!

[Antoni] Wow, it's not every day you discover

your ancestor's name is used as a prayer.

All of this is 'cause of your great-great-great-grandfather.

[Antoni] Merci beaucoup. That's cool.

[Issa] Incredible!

I thought it'd be nice to finish the day off

-with a little barbecue. -My favorite part.

[Antoni] And star of the show is fresh grouper,

or as it's called here, thiof.

[Issa] What's in the marinade?

-[Issa] Wow! -[Antoni] Oh!

-Merci. -Merci.

[Antoni] Waiting to eat fish fresh from the ocean,

caught with the lucky charm of an extraordinary ancestor,

I mean, does it get any better?

To know that I'm part of a tradition

that brings abundance and success,

listen, I'll take it.

-It smells good. -It does.

-The thiof is smelling good. -Yes.

It's so interesting, 'cause I've gone fishing with my dad

and never caught a fish in my life,

so I'm going to actually bring this prayer back to him,

and I want to know if he's done it.

Yeah, do you think he knows about the...

He has to, but I don't know.

If he considers himself a true fisherman,

which I think he does, he has to know the prayer.

[Antoni] Yeah.

Speaking of which, our own prayers

have just been answered.

Merci. Oh, we each get our own.

-Wow! -Oh!

[Antoni] Merci beaucoup.

-[Issa] Oh! -[Antoni] Wow.

-Bon appetit. -Bon appetit.

Wow!

Oh yes! Oh!

How is it?

Is anybody going for the cheek?

-Oh, I got a fat cheek here. -That one's a fat cheek.

[Issa laughing] Oh, my God!

Hearing we're descendants of Dethie...

-Mm-hmm. -...his story

is like the drama that I dream of.

Like, imagine having to humble yourself

and come to an entirely new land

-and start over. -Mm-hmm.

And I thought about even just my own family

and, you know, how we have in many cases

had to humble ourselves and start over.

In that way I could relate.

I don't know, it almost feels unreal

to think that I descend from a king.

♪♪

[Antoni] It's Issa's last day in Senegal.

[Issa] You got more hands, baby.

[Antoni] Okay, okay.

And she's spicing things up.

No more playing the guest for her,

because today, she's the one

hosting her aunts and cousin Marie.

[Issa] You know, I might have a reputation in my family

for not being the cook.

So, it's a little intimidating serving them a dish

that they make all the time.

[Antoni] Prepping a meal for this foodie family

on their turf is no joke.

So, with the help of a local chef,

Issa's trying out a Senegalese crowd pleaser,

a rich lamb stew with vegetables,

all blanketed in a spicy tomato and peanut sauce called maafe.

-So, why maafe? -Maafe's legit.

It's extremely rich, and I think

it's the richest Senegalese dish, hands down.

Meat time! Lamb.

You're gonna brown it.

This smells amazing.

Ah! [laughing]

[Antoni] And now, it's time to go nuts.

[Antoni] Senegal is one of the biggest peanut exporters

in the world, and they're a key ingredient here.

Peanut butter is so good for you. Ugh.

[Antoni] But this ain't peanut butter from a jar.

Senegalese peanut paste is more concentrated

and packed with flavor.

It's such a comfort food. You just sit after eating it

and just reflect on all the joys in life.

[doorbell jingling]

[all] Hi!

[overlapping greetings]

[Antoni] As Issa's hungry guests look forward to their lunch,

the pressure is building.

Is maafe something that you make often?

-Yeah. -Yeah?

So, you're gonna be able to judge how she made it?

Something tells me you're gonna be honest.

[laughter]

[cheers and applause]

-[Issa] Maafe time! -[overlapping chatter]

-Let's see what you've made. -[Issa] Okay.

Whoa, there was some suction there.

[laughing]

-Maafe. -Maafe.

[Antoni] How does it look?

[woman] Very good.

[family speaking in native language]

Okay, all good.

Mm-hmm.

[Antoni] You're looking at their reactions.

[Antoni] Ooh! I'd say that's a solid win.

Lamb belongs with this dish.

The slight gaminess of lamb with the creaminess

-of the peanut butter. -Yeah.

[Antoni] Even Cousin Marie approves.

Knowing the deep, rich, beautiful history

behind some of my favorite recipes,

honestly does make me want to take a shot at them.

-[Antoni] I like that. -You know, I'm gonna learn.

And so, that's why I appreciate this journey so much.

Thank you.

-Oh! -[laughing]

[Antoni] But it's not over yet...

because I've cooked up one last surprise

that should help Issa see without a shadow of a doubt

just how much she belongs here.

This is a griot, or traditional storyteller.

They're often invited to special occasions

to recount the family story.

[all] Merci.

-Au revoir! -[overlapping chatter]

[Issa] Incredible!

[Antoni] At the start of this journey,

Issa didn't feel very connected to this place

or her Senegalese heritage.

But it's become clear just how much she's inherited

from her trailblazing ancestors,

and how deep her roots are here.

This is it. This was, um...

this was super powerful.

I don't want to get emotional, but...

but coming here, you know,

you don't necessarily feel like you belong.

-Yeah. -And so, to be told

with my family history that, you know?

-Yeah, yeah. -It meant a lot.

You know, I said the 75, I felt 75%...

-Yeah. -American.

25% Senegalese, and I...

-Maybe that shifted like 5%. -Mm-hmm.

Because I still feel like there's so much to know,

but I feel like at least I scratched the surface.

This is such a beautifully welcoming country

and, you know, I'm so proud of my family lineage.

And I can't be who I am without who came before me.

I'm standing on people's shoulders.

So, I feel immense pride

and I'm so grateful for this journey.

-'Cause this is home. -Yes, this is home. Yeah.

Yeah.

[laughing]

♪♪