I'm an Abidjan Cote D'ivoire in West Africa This is a food paradise and today I'm taking you on an Ultimate Ivorian street food tour! Hey everyone good morning It's Mark Wiens I'm so excited to be in! Abidjan This is the biggest city in Cote d'Ivoire also known as Ivory Coast and it happens to be a street food. Paradise So she has a massive pot going. Why? there's gonna be a lot of food? You're not going to want to miss any of it. So sit back, relax.

This is gonna be a thrilling day of Ivorian food. No, Yes! good morning, Good morning. You ready for street food today? Yes I am. Let's do this all right man! I'm so happy to be here.

Yeah, thank you. It's 7 A.M So we're beginning with breakfast bright and early and she's just beginning. Right now. she's about to start boiling.

Uh. steaming. Uh, very special. A rare porridge.

Okay, it's corn. It's a cold. It's a corned beef porridge. I Guess.

Oh okay. yes. Oh and that's a fresh bucket of milk. Fresh milk.

Big cubes of ice go in to ice it down. Look how thick and creamy that milk is. Oh man, that looks like a milkshake. Almost.

It's so thick. Videos Been doing it for over 30 years. Oh okay, the lady's name is. so it's been in her family.

They've been. yeah, how long have they been making it for? um, 45 years? She says yeah, it could be 45. Yeah, because wow, it's been a while. Okay, I think that water is boiling so she's ready to go number five.

so how long will that? Steam for 20 minutes. Okay, so that steams for about 15-20 minutes and then she they slice it. It's like a giant corn cake. cornbread.

very aromatic, slices into huge chunks. Yeah, it's like cornbread, but more crumbly and and loose. I think that's ready. Keep it nice and hot to be able to serve it.

That's such an interesting process. As soon as everything's ready, they spring into action. They have these huge buckets full of the milk. the sour milk and it's so thick, almost like milkshake with huge chunks of ice to keep it icy cold and so then that's served together.

They just break up some of the Corn some of the steamed corn. uh with served with that that sour sweet milk and you eat it together. So we're with the owner here who's going to show us how to eat it the proper way. You can take the busy.

Okay, you dip it in a water and then you eat it. Ah That's your first week. Now this is called the this is called the bassi and then you put it into the milk. Yeah oh oh, it's so good.

It's like a really crumbly corn corn cake. almost, but within that ground corn. And they make everything fresh. They soak the corn, they grind it, they sift it, they mix in a little bit of sugar plus some vanilla sugar into the the corn cake, Then it's steamed, steamed to dry so it's quite dry.

If you're gonna show us the second way, Yeah, okay. put it in the mouth and then the chasing method. Okay, okay this. It's almost like a like a sour milkshake and sweet as well.

So when you combine the hot corn cake with icy sour milkshake, it just creates this satisfaction in your mouth. It's really good. It's really nice and they said it's really filling as well. So people like to come here for breakfast.

Yeah, it's so dense. Oh the Third Way the Third Way yeah Okay The reason why they don't do that because it's so filling. Oh yeah, yeah, you're not sure you can finish all of it. Okay, so people go slow slowly.

they go slow on. bye bye bye bye bye bye. Okay, yeah, we're off to a delicious start. This is definitely a unique breakfast and it's even hard to find within.

John It's not coming to find this dish, but we have a lot more to eat today, but we're moving on. You can expect a lot more street food. a lot of delicious food coming up. Bye-bye thank you bye-bye Oh that was so they're so friendly that was Oh what a way to begin that is eaten.

Usually with a sauce that's a okra based and they have a whole bunch of seafood in it. And this is also a good breakfast in this country so you know you are the right place. Thank you. Foreign! So she has a massive pot going Why? and she's still continuing to cook it.

Oh that. Aroma that Aroma looks like there's big pieces of skin in the pot. There's lots of crabs but that that is a beautiful medley. Man the Aromas the Aromas coming out of there it's bubbling and she adds in a couple plates full of the it's dried powdered uh okra that goes into the recipe.

but even the weight I mean it's like Infinity Edge Even the way that she's able to stir it without dripping it without uh, without spilling it is impressive because I'm putting the finishing touches on it. adding some more seasoning. Another dish back here. Oh gumbo.

so that's a that's the okra right? Okay oh wow, look how sticky that is. Oh wow wow yes wow. We also got that all the massive snails. Oh yes the snails are incredible.

They're so good. The snails okay in a soup as well with crabs also. Oh nice. Over here she's peeling these crabs.

Is there crabs that go into flavor? A lot of the dishes okay and then one of the main ingredients that they use a lot of here is okra that gives it all this the texture. Kind of like the mix the sauce as well. So they have just have huge sacks of okra which they're just grating up. Get all of those seeds.

all of that texture out of it. Oh another another green sauce with lots of vegetables in it. Okay, you can see the chilies floating around in there as well. Yes, okay okay.

smoldering bubbling away. Whoa. Oh all the gumbo goes in. Oh that's amazing.

That is an incredible process. I Mean once it's fully cooked, then they take out the crabs and some of the cow stomach and then they pour in that entire pot of the gumbo. It's the okra just and then just Stir It Around Mixing in the this, you can see the stickiness of the texture from that okra but from the skin as well, boiling down, simmering down liquid meat. It's just that is what a texture and the way they Stir It is impressive.

Foreign. Oh and then you grab the crabs and snails. Wow. Oh and add one more green sauce yes to cover it up.

Wow. Oh okay. okay our our food. You You shop your hands okay, you set your hands with it.

Okay, great, You're right. that's the best way to eat. So we're sitting with the owner here, Veronique and this place. I mean as soon as they open, it's like 9 A.M As soon as they open, just people flood in here to eat it.

as soon as that Massive. That's why the pot is so massive. They make it in such a quantity and the dish is called. yeah.

Okay so the Veronica is gonna show us how to eat it. Okay, it's a cassava dough, but it's really like shiny. Yes, Oh and really sticky. Oh wow.

Oh, you gotta like twerk. Whoa, you have some experience. Oh, she made it look easy. But man, I can tell you because it's so sticky.

Like even to break off a bite is like not nearly as easy as she made it. Look, watch me. Okay, so you break off a piece. Oh whoa.

It's almost like porridge. It's so sticky like it just completely sticks to your finger. Okay, and now we go in, then break off. Okay.

oh, it's so many flavors going on in your mouth. Yeah, so sticky and green and you taste the smokiness in the skin. This is the oh, there's skin in here. Yeah, oh oh, it's a huge piece of skin.

Yeah, Okay, okay so blubbery and Hender and gooey and that sauce is just so complex. There's just so many layers of flavor going on from the okra through the the complexity of the the crabs being boiled down, giving it that that depth of that brothy flavor. almost like the texture of like a really sticky shavory porridge. And and let me tell you, she makes it look easy to eat.

There's an art to it though. there's a true art to it because you really gotta. You gotta go in. Yeah! Veronica What is what is the secret? What is the secret of Veronica And then you have to She like she like it.

Oh before losing it. okay we gotta twirl it but you see I'm still connected. She makes it look way easier than it is. Oh man it's so sticky.

Yeah oh the twist the twitch I think it's a fun. it's very fun to eat Also yeah because of the texture because of the different like things going on in your mouth I Want to go in for that? um that chili sauce over there? Whoa this one is the chili chili sauce over here? Yeah. Chili sauce over here. and West that chili sauce is awesome.

Too spicy, still flavorful. Do you eat it every day? Yeah. Do you eat every day? Every day? Yeah okay. I'm gonna try some of that.

Oh one of the snails. Yes Yes! these massive. West African snails laughs. Oh wow, the texture of that, the sweetness of it.

There's so much meat on that snail and again it's just absorbed all of that flavor from the the okra and all those sauces. Okay, should we try some of the fish and I do want to bite into one of these chilies as well? let's grab another bite of the dough. let's move in for some of that fish and then we'll we'll Chase with with one of the chilies as well then I do want to Chase with some of these chilies local chilies Pima they call them Pima Oh that's like talk about a unique texture in your mouth, which just kind of who goes around. The chili just poofs with heat in your mouth.

Wow, yeah, that's delicious all right and then go in for another bite. Oh man, this is one of the more unique sauces I think you'll ever try in your life. Oh I'm getting the hang of it. You gotta twirl off.

Yeah, we gotta. You have to twirl to cut yourself off. Nine out of ten. Oh Veronica She gave me a nine out of ten for my eating picnic.

Then what a dish. Again, it's called placali. and I know it's a dish that Ivorians are very proud of. Uh, because it's just so I mean I don't think there's anything else quite like that.

I've had my share of sticky dishes uh that you gotta wind up that have like so much texture, but this is on another level. We're walking through kind of an off the beaten path neighborhood a little bit outside of the city and we are on our way. We're following her I Think her mom is gonna prepare for us? something in the neighborhood Foreign. So they have a variety of snacks that they specialize in.

Most of them are deep fried and made from a variety of different things uh, banana and coconut and deep fried in palm oil. Some of them. and so these are like some of the local deep fried snacks. Okay, this one is ready now the third one.

Okay so to continue on with this food tour we're joined by Yasmin Afro Foodie. She is awesome! She loves to eat and so thank you. Yes for sure for sure we get along very very well. Okay so what are these kinds of snacks? Yasmin So these are our childhood snacks.

Okay lots of good memory just looking at them. Uh and you'll find these like all over the city put in like deep frying. You can grab them on the go, grab them on the go little snack bugs. but um you have your favorite vendors across town.

Okay for sure for sure to drive to go and get it. Okay and it's worth it. All right And so let's just start with this one. Okay, this is like the other version of Aluko, but like a more mature state.

So the plantains here are ripe and she tried that in palm oil right? Exactly. And that's right. Particular type of it. Okay, but the palm oil is different.

Go ahead. should we try this first? let's let's try it. Okay, try it. Oh they're really soft.

Cheers Cheers So it's a different. It's sweet right? Very sweet and a little bit salty at the same time thanks to the palm oil. Oh okay okay. it's also seasoned as in you have like some spices and yeah every every person that has their little secrets.

Okay so it's different in you know in every place. Yeah, it's a little bit spicy I Mean just a tiny bit, but that contrasts the sweetness of that. almost like jam. It's almost like the texture of jam because that plantain is so ripe.

It's funny. Now we call it Bull in French Okay, ball in English And it's just because of the shape. that's it. Okay, okay, little balls.

They didn't think far enough about the name, but that's it. Also a chocolate snack. And what's interesting about this is made out of cassava. uh, in this shape and you eat it like associated with.

oh okay, so that goes with a that goes with that grated, mature coating. Exactly. So these are little. oh, you can grab it together with a coconut.

That's a good idea. Okay with the coconut. Mmm. oh.

this one is really tasty too. Yeah, he's just she fries it until it's completely crispy. Like all the way through. it's not like starchy or gooey on the inside, it's just completely crispy.

The new guys have that lovely flavor of the coconut that gives it some richness. Balance it up I Think it's interesting. No, and it's not sweet. This one is more of a Savory Exactly it is.

It's kind of hard to tell. It's kind of like that in between stage of sweet and savory. Exactly Yeah, just like this one. like Bulbul as in Bobo this is called as in yellow, yellow.

Okay, yellow, yellow. And funny enough is just because of the color. Okay so it's like you know the regular dough you used to do like puff puff in Nigeria okay no those those like donuts that you have like all around town? Yeah but they had the yellow color which gives it the color and so it's just like a dough dough just deep fried into it Exactly. You know the regular little oval shapes exactly and then you eat it with this.

This one has a topping as well. Exactly. You can have like exactly you can cook better. Oh and what is this? This is this combination if it's like vermicelli exactly with onions and tomatoes.

Um, they're all tasty. like a little Spike not spicy. That's like you're liking spicy tomato. I mean I've had my share of tomato noodles right in I Don't think I've ever had spicy tomato noodles because it dip or something as a snack, right? Yeah, which? I'm how it works because it's so light and like they've absorbed all of that flavor and all that spice.

Wow. three very unique, very crunchy. You do fried snacks. Yeah okay, um all the noodles are tasty.

Um oh yeah. I love the Crispy Crunchy I've already in snacks so we're on to the part of the ultimate Ivorian street food Really that I've been looking forward to. This is one of the ultimate street foods and also Placo And so they set all of the chicken and the fish on skewers upright. They have a pile of a smoldering in the center and so it gets that indirect Smoky heat.

but we're gonna see the process. They're marinating some chicken right now. Okay so first the chicken goes on to a like a bamboo skewer skewering over here, marinating in the sauce, all the spices in there. The pepper looks like a lot of black pepper in there as well.

Okay so that's marinated sand. Such a cool setup that they have here and so they build a fire in the center. it's a whole sandbox with sand at the bottom at the base. they build a fire, they stack up wood, light it on fire in the center and then they have the variety of chicken fish.

but they're one of their main things is the chicken which they then marinate which they then upright skewer on bamboo skewers surrounding the fire to take that indirect heat so it smokes it. Cooks It hisses all at the same time. It smells unbelievably good and then you eat it with uh, the onion sauce. okay, onion Tomatoes coriander I think oh and then more sauce over here.

okay and then another sauce over here. The chili sauce. Okay, such an incredibly cool way to cook fish and chicken. I Mean it's like straight up a campfire and just staking everything upright.

Vertical around the campfire and it just slow. Cooks You can see it just like retains all of its juices. The fire is just raging hot right now. I Absolutely love this style of grilling.

This technique of cooking chicken. Genius. and it just oh man. I can't my I can anticipate the flavor that it's gonna provide but so much smoke.

So right next to the the pique they're making the Chukuya chicken and so we're just gonna watch them as they make the process. It's really amazing. We're gonna watch as they put on some fresh batches of shukuya. so they Grill the chicken first, then they chop it up into bite size pieces, then it goes back onto the grill and they're going to add all the seasoning and all of the spices to make it just Ultra Flavorful chicken.

They literally add on a handful handful from a bucket of onions. Oh and he's squeezing on some some Maggie powder. This is like their own blend of spices and sometimes can include nuts. Oh and then finally a drizzle of oil goes on.

a nice spray of oil. Foreign. Such an incredible combination of ingredients. I Mean they squeeze on.

They make a little like a little volcano with the chicken in the center. Uh, he adds in all of those seasonings, sprinkles on oil, and then they just slowly sauteing. they add on. they spray on some more oil, keep it hydrated, keep it moist, stir fry it over the low fire as it absorbs the smoke.

They're adding in some garlic now. Just a genius food. So it can be like a chicken or any kind of chicken, or a beef. Or a sheep.

or well, no, yes, like sheep meat, right? Okay. And then this style of chicken. Okay, okay. and then it's wrapped in foil packets until somebody orders it and it just kind of smolders over the fire.

Oh oh, the catfish. Once it's done. once all the chicken and the fish is done grilling, it's not yet done being presented in seasoning. There's so many onion sauces and pepper sauces that go on to it and they just really just go all out with a presentation.

It's it's stunning. They take such pride in the way it looks and all of the different things that that make up the flavor for what it is. So because the girl chicken stall they don't have seating, we're coming over here to. Mr Wow! He has a bungee bar and just a hangout space and this is where we're gonna eat all of the meat.

Uh but what a what a cool place! Oh so we're having our first bungee cocktail. Yes, oh baby. All right. Yes, Yes! And so it's the local.

Palm Wine Local Palm Wine So when you drink it, Yes. Wow! Okay, it won't be a problem for me to say that. Oh I think oh I Can't wait. Oh oh thank you very much.

Okay, oh, it's icy cold fresh Palm Wine Thank you very much. This is Cheers! Oh wow Wow. Oh, that's the most refreshing beverage you've ever had in your entire life. Oh uh.

like shower acidity. The sweetness. Oh it's just icy cold. It's so good.

Yeah, oh yeah. oh, that's good. The Ivorian cocktail. yeah, that's called it.

Oh baby, Oh baby yeah yeah. this is made with money. Okay, yes, it's like a oh yeah, it's like a bungee. Margarita Exactly okay.

And now that we've had some bungee, here comes all the meat. Okay, we've got a the meat Feast is ready. After a couple cups of Bungee we're ready to go. So which one you want to try first? I Think maybe we jump right into that chicken.

All right? yeah and then we'll just take a whole piece. Yeah, dip into that that chili sauce as well. It's supposed to be spicy and I know you like spicy. Yeah, with onions covering with a variety of sauce.

Exactly. Let's go right in. Okay, um, so juicy. It's very good.

It's just layers of flavor exactly because and just everything just pops in your mouth, right? They add that marinade at the beginning. Yeah, then it's slow roasts over there over the fire so that picks up the smoke. It really tastes the black pepper and then he just sprinkles on multiple sauces as he serves it. Oh it's so good.

Let's do a little happy dance. Yes, yes, that's a happy dance. Happy Dance the wild ends the happy Ivorian guest I know the the Pima sauce. Oh the tomatoes.

Okay, all right on to the next one. Oh wow. Okay, we have so much to eat because this one is cooked differently. Remember Uh, it was like barbecue on the grill versus on the stick.

Yeah, this is a totally different method because it's actually first barbecued, then chopped up, then barbecued again with all of those sauces. Yep, a Sprinkle of Maggie powder goes into the center to like make that sauce with garlic with a small mountain of onions. Exactly Yeah, this one is the chicken shukuya. Yes! Oh I Want to maximize all that topping? You do not want to miss out on that.

No you don't Oh it's so Saucy Yeah Okay let's go right in. one two three. Oh wow. Oh that's and see how same chicken.

Completely different. completely different flavors. The onions have been transformed. Oh the the oh it's so Smoky it is.

It's so rich. Yeah man. this onion sauce that they whipped up over the grill is something magical in your mouth that's so good. Take the time.

Enjoy! We'll go with a fish next. Okay, let's move on. Oh it's so tasty. Let's go to fish now.

Spicy ones okay. Onions, sauce, chili, everything. Yes. Max out the chili ready Okay with the fish very nicely flavors blending in.

Yeah so you taste the mustard but you also really taste the black pepper in there. Onions make it crispy and refreshing and again yeah that fish stays moist. and Smoky so the same way. We had the shukuya chicken over there.

Okay, you also have shukuya of mutton and Suki of beef. Oh okay so this is like you know, same process, same juiciness. it's an awesome mess. And then the onion, caramelized onions and cooked up our fire.

So you know let's Dive Right In is to get the bone so you can you know like the juiciness from the bones as well see how different it is. It's still juicy. but the meat? Wow it's so good. Yeah, the fire? Exactly.

Yeah, all right let's go. So which one was the one we tried first? Do you think that must have been the beef? This should be the mutton. Tender, more tender than the base, a little still juicy, a little chewy. Oh, the beef is awesome too.

More chewing is on this hand, but still the same flavors though. I Know this one is a little more spicy don't you think? I think so? The margin right? Yeah, yeah, a little bit a little bit. They're both good. That's good.

Some sides to eat with all the all the meats. I'll try some of that. Yeah, go ahead. What is it called a local? A local? Yeah.

and these are just straight fried plantains. Yes, this is a whole time favorite. You can. You can you can go wrong without a Coke No.

Always a good idea. Yes. So good. Perfectly sweet, perfectly sour.

Gonna grab some chicken? yes and you eat it like a real African dough? Oh yes, yeah. going right in. Oh yes Yes! Thank you. Sharing is caring.

I Heard a huge Knuckles thank you Mark you're shopping those onions. All right One, two three. That is extremely tasty. Oh man.

I Love that! Josh And it's interesting how it tastes differently from being just the chicken and the seasoning on the side and the chicken seasoning on the side. I mean on the chicken itself? True, it's like the difference between this and this, right? Exactly. It's a bit different. Yeah, exactly.

and it's exactly the same. but I Think it just, um, like that? Fresh coat of sauce? Exactly? Yeah. Perfect. Oh.

do a little happiness. Oh yeah. oh yeah. okay and happiness.

The Ivorian happy dance? Yes. Oh yeah. oh oh. and Chase it down with some bungee? Yes.

Cheers! Yes! So next up on this Ivorian street food tour in Abidjan We're going to one of the biggest markets. Mo What's the name of the market here? Okay, this is one of the main markets. Yeah, it's one of the main Market on this side of Abidjan Okay, they have lots of things to see so let's go. It's so so busy.

So much energy! So Many Colors So she makes up that sandwich. She has this like braised pan of chicken with onions with liver with I thought they were meatballs but you she broke it open and it's an egg on the center fried eggs. She has the baguettes which she then takes the baguette. She adds all of that sauce into the center of it, puts on some mayonnaise and some chili.

the crispy bread. the onions. the onions you know are so good. stewed down they melt in your mouth.

I Think there's some minced meat surrounding the egg that's really tasty. thank you. that's calorie. Rich that's flavorful and tasty on the go when you're at the market.

So now we're getting to the fruits, vegetables section of the market. The Wet: Market section: fish, giant snails, eggplant, chilies. oh man, all the ingredients that go into Ivorian. Cuisine This is one of those sprawling markets that you can just get just about anything you're possibly looking for.

I mean all the way from food to clothes to shoes. they've got it all and we're gonna kind of move over through one of these alleys to try to try to find the the fruit section of the market. Oh beautiful mangoes roasting cashews. All right.

Just thank you. Okay, cool. she sells a cashews and nuts and roasts them fresh. and I mean one of the world's greatest nuts cashew nuts but she sells and go to Barbara is one of the top producers of Cashew nuts so these are freshly roasted right there in the back.

Oh I mean I Love cashews I can eat them all day every day. Yeah cashews are so good! This is one of the most popular snacks in the Africa so this place is extremely popular. This is one of the greatest Street Foods in Cote d'Ivoire and usually see like this crowd of people waiting around bread. they're grilling all of the meat fresh.

going to fresh bread. We're gonna see the process now. What a just unbelievable process here. And the skewers just have like one bite of meat.

They're just like really tiny skewers. So what they do is he takes the bread. I mean they Grill them they they're marinated already. he adds in oil, he grills them over that raging hot flame.

Uh, when you order they grab a fresh bread fresh wolf baguette. uh they add in, there's some onions, there's some Tomatoes they add in a brush of oil and then they sprinkle in a bunch of the kankan that's the the secret seasoning sauce and then he is so fast you have just lightening hands. He just like adds in skewer after skewer, probably like a dozen different skewers into the bread and then serves it. What a way to eat meat! Oh what an incredible stall! I've never been so excited to eat a steak sandwich in my life.

Peel back that paper. Oh it's so hot. It's so fresh. It's so popular.

You know why they're so busy? Wow, that's so good. Oh I'm so salty. Yeah, it's so fresh. The onions.

Um, the meat. Yeah, the meat has this unique marinade on it as well. Yes, the flavor of chili, the flavor of smoke. They're continually just spraying it with oil.

They'll keep it hydrated and wet. That is something you have to eat when you're in Abujan. That's absolute happiness. Oh man, that was just extraordinary.

I Loved the flavor. The flavor was delicious but just the entire style of making it was incredible. Next up we are this. They have an awesome Grill set up and you'll see huge fires all across the city, all across the entire country.

Uh, but this is a unique gorilla setup where they have the barrel elevated on a stand. They have a fire ranging burning in the center and then they're grilling beef on the top and so we're gonna have another version of shukuya, one of the ultimate dishes, but this one with grilled beef on a barrel. this is Ultimate just people who know seem to come here after work on the side of the road. the barrel.

Grill They're grilling it up fresh. They know what they're doing. Man, they really know how to take care of that meat. How to grill it to Perfection slice it up, add on a Sprinkle of salt onions.

just go through bags of onions. fresh onions, just chop them up with chilies. Wow, that's fresh meat. Foreign.

Okay, so now we got a whole another piece. This one is so juicy. Oh the juicy fatty beef. That chili that chili is spicy too.

those onions. What a combination! This is something you'll get a dick to do when you're in in Abujan. Okay, this piece is even more tender. Yeah, it's so juicy.

Oh that is fresh meat too. A few things in the world can ever get. Tirings can ever compare to the satisfaction of fresh meat cooked over fire and then that chili just goes up your nose. Could not be more happy than here sitting on the side of the road eating fresh meat.

I Guess what a tasty grilled beef meal! And oh what a day it's been so much delicious food. Ivorian food has so much flavor I Love the onions the chilies I'll have everywhere that we went to listed in the description box below and it was so good to hang out with all of my local friends Yasmin Afro Foodie I'll have her Link in the description box below and my friend MO from Bellco Dubois who arranged everything who set everything up and he's also arranging our entire trip through Koduva. I'll have his Link in the description box below as well and be sure to keep on following Along on this Codua food series. We're going to be traveling all the way around the country searching out the best food, some traditional foods we're gonna visit remote Villages We're gonna eat traditional food that you are not going to want to miss.

It's going to be the trip of a lifetime so make sure you keep on watching this entire series. We're in for a lot of delicious food food and that's going to wrap it up. Thanks so much for watching this video. Please remember to give it a thumbs up if you enjoyed it.

Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos. Goodbye from Abujan in Kojibar and I'll see you on the next video Foreign.