Three rice dishes, three continents, ten minutes to change how you see what's on your plate.
Care work, awareness-raising, waste reduction. Thieboudienne, chaufa, paella. What do these recipes have in common? Who cooks them? Where?
Direction
Essonti Luque packs thesis-level ideas into bite-sized runtime.
Production
Three countries, one universal grain—elegant global scope.
Director
Agnes Essonti Luque
Trivia, insights & behind the scenes
Thieboudienne is Senegal's national dish and UNESCO-recognized intangible heritage—yet its female cooks remain economically invisible.
The '0.0' TMDB rating with zero votes is almost poetic: a film about invisible labor, itself invisible to algorithms.
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