Big Zuu’s Big Eats is a perfectly normal program that doesn’t take itself too seriously. A lot of food shows can be a bit over the top: they always seem like you have to go to Waitrose or M&S to have good food. We respect recipes, we respect traditions, we respect cultures, but we don’t do it in a way that makes people feel like you have to order spices from Amazon. If you want to cook Caribbean things, go to a local craft store and get a plantain. We like to stay down to earth and cook food that other people can make.
When my mother was pregnant with my little brother, she stopped cooking towards the end of her pregnancy because she was tired, as you are when you have a baby growing in your belly. So cooking was a way for me to do housework: as a young fat man, it satisfied my need for food and also meant I was a good little boy. Two birds, one stone.
I used to hate my mom for making Jollof rice. I am now selling it to the public.
I have to give a shout out to Miss Johnson, my food technology teacher in high school. She taught me how to make my first béchamel, how to make a roux. How to make pizza dough, how to make tomato sauce from scratch, all the little things that I still use to this day. I was in food technology and with Tubsy and Haider we all went to the same school and worked together in food technology. It’s sickening to see how we’ve grown from that to now having our own show.
I thought I was going to be a rapper, try to win a Grammy. But I won a Bafta instead, so it’s not bad
When I was 18 I went on the Nando’s website and it said, “Do you want to be a griller?” I went for my first day with my trainer and the grill was so hot! Oh my days, I was melting like a candle, bruv! But then you get used to it: the chicken juice seeps into your pores. I worked there for about half a year and it constantly smelled like a grill. It doesn’t matter how much you wash. But I used to get 40% off Nando’s which was good.
I never thought that cooking would become one of my main professions. Rap was my main thing: I thought I was going to be a rapper, do concerts until I was 50, 60, retire, try to win a Grammy. But instead of winning a Grammy, I won a Bafta, so it’s not bad.
My ex was French and her family showed me this French style of cooking and love for food that they have. We don’t have the same passion for production. The French will shoot someone for a fresh baguette. We’ll shoot someone for a sausage roll from Greggs. So it’s a little different.
I live with Tubsy and Hyder so we are all around each other a lot and it is intense. Tubsey does nothing, just like Big Eats. Hyder does almost nothing either. We had to buy a new fridge because the other one was full of mold. Living with boys is bad. It’s like university, but we’re all 26, 27 and not going to university. We are also Bafta-winning chefs.
Michel Roux Jr. made me a soufflé at Sunday brunch, and I have to admit, it wasn’t that nice. It was too peachy, too wow-I’m-making-a-soufflé. No! I prefer just a biscuit or a brownie. It was too focused on his amazing method, less focused on the amazing taste of happiness that dessert was supposed to give you. Dessert should not be fancy and fluffy. No! It should be full of joy. I sacrifice my life to eat this dessert. It sounded very emotional, but it’s the truth.
My favorite things
Food. You can’t beat a good lasagna and my lasagna will change your life.
DrinkOrange juice has just become the love of my life: smooth and very cold. I can drink a glass of orange juice in 0.5 seconds. Then I could drink the second one in 0.5 seconds. I could finish the whole Tropicana, the big one, the family one, not the little one, very quickly. Not good.
Place to eat. I’ll call Maison Bab in Covent Garden. It’s a kebab, but cooked in the boogie style. Order the fried chicken kebab and they have wonderful broccoli. Their broccoli will get little kids eating broccoli.
Dish to prepare Good tomato sauce, although with good ingredients, cooked for a long time. The longer you cook it, the better it gets.
Add Comment