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congolese, but with a definite cajun touch. or is it the other way around? a slow cooked stew of sausage, shrimp, dried mackerel, and malabar spinach over fufu. then texas beef brochettes marinated in chilies and cilantro and maggi bouillon with a ratatouille made from produce grown right here. what did you all think when, when you heard that you were going to be resettled in texas? >> constant: in, in -- in my country when people are talking about texas, they know that is where many farmer is. >> anthony: really? and now do you feel welcome? do you feel the community is happier here? >> gertrude: wonderful. >> constant: the first challenge was, eh, the language. >> gertrude: it wasn't easy. even now, it's not easy. >> anthony: but you already speak how many languages? >> gertrude: in congo, principal, we have three languages. >> anthony: of course. >> gertrude: we have french, lingala, and munukutuba. >> anthony: so don't feel too bad. most americans struggle with one. it's okay.

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