We followed the internationally acclaimed chef Marcus Samuelsson to Morocco in search of a new way to fusion the flavors of Africa with familiar every day meals. The result? Four cooking shows introducing the spices Chermoulla, Piri Piri, Durban curry and Green Harissa. It was produced for Scandinavia's largest spice company Santa Maria. We did this with a tiny, lightweight mobile team consisting of two photographers, one producer/sound guy and a local badass fixer. Equipment used: 2 Canon 5d mark II dslr cameras 1 Canon 70-200L IS 1 Canon 50 1.2L 1 Canon 24-70L IS 1 Canon 16-35L 2 Fader ND-filters 1 Zacuto Z-Finder & 1 LCDVF 1 Manfrotto 561B monopod 1 Zacuto Rapid Fire handheld rig 2 RØDE shotgun video microphones 1 Zoom H4n 1 Sennheiser Wireless Microphone System We converted all the source files to ProRes, edited in FCP and used the PluralEyes sound sync plugin so sync up the two cameras and the sound from the wireless mic. Marcus Samuelsson is an award‐winning chef and cookbook author with titles like Africa on my mind, A journey of tastes and Streetfood. His passion and dedication for the African cuisine, manifested through his book, The Soul of a new Cusine has, has inspired millions of food lovers worldwide. Marcus is also a visiting Professor of International Culinary Science at the Umeå University School of Restaurant and Culinary Arts and frequently appears on TV4 in Sweden and on the US cable networks Discovery Home and BET. His cooking combines international influences with traditional cuisines from Sweden, Japan and Africa. Production company: Soeasy Producer: Teddy Goitom Photography: Senay Berhe & Benjamin Taft Editing & postproduction: Benjamin Taft & Senay Berhe Location guide: Kerim Errouis Music: Andreas Unge Sound mix: Jacob Myrman We would also like to send our kindest regards to Selim Adira and his whole family who hosted us and treated us like family. Without them none of this would have been possible, thank you!

Production company: Soeasy Producer: Teddy Goitom Photography: Senay Berhe & Benjamin Taft Editing & postproduction: Benjamin Taft & Senay Berhe Music: Andreas Unge Sound mix: Jacob Myrman Location guide: Kerim Errouis We would also like to send our kindest regards to Selim Adira and his whole family who hosted us and treated us like family. Without them none of this would have been possible, thank you! We followed the internationally acclaimed chef Marcus Samuelsson to Morocco in search of a new way to fusion the flavors of Africa with familiar every day meals. The result? Four cooking shows introducing the spices Chermoulla, Piri Piri, Durban curry and Green Harissa. It was produced for Scandinavia's largest spice company Santa Maria. Marcus Samuelsson is an award‐winning chef and cookbook author with titles like Africa on my mind, A journey of tastes and Streetfood. His passion and dedication for the African cuisine, manifested through his book, The Soul of a new Cusine has, has inspired millions of food lovers worldwide. Marcus is also a visiting Professor of International Culinary Science at the Umeå University School of Restaurant and Culinary Arts and frequently appears on TV4 in Sweden and on the US cable networks Discovery Home and BET. His cooking combines international influences with traditional cuisines from Sweden, Japan and Africa. We did this with a tiny, lightweight mobile team consisting of two photographers, one producer/sound guy and a local badass fixer. Equipment used: 2 Canon 5d mark II dslr cameras 1 Canon 70-200L IS 1 Canon 50 1.2L 1 Canon 24-70L IS 1 Canon 16-35L 2 Fader ND-filters 1 Zacuto Z-Finder & 1 LCDVF 1 Manfrotto 561B monopod 1 Zacuto Rapid Fire handheld rig 2 RØDE shotgun video microphones 1 Zoom H4n 1 Sennheiser Wireless Microphone System We converted all the source files to ProRes, edited in FCP and used the PluralEyes sound sync plugin so sync up the two cameras and the sound from the wireless mic.