My son was hospitalized because he was vomiting and his seizures were out of control. We couldn't get him to eat or drink anything. We had an amazing neurologist that went home and cooked him khichri from scratch. He ate it up. Amazing doctor. Amazing food. What a blessing.
I love khichri. We make it with cumin, pepper and dry coconut ( dry roasted and powdered). This khichdi has had on a cold rainy day with papdums, other fries and hot rasam. If you are sick you don't add any spice except cumin, salt and little lemon if you wish.
@@tjiloveconducting There really is no right in or wrong spelling. There are many versions of the khichri/ khichdi. The simplest version is just boil rice, moong lentils (moong Dal) together with salt and turmeric. Then add a tadka of little ghee with mustard seeds and Cumin. I also make it with moong sprouts and rice. I soak the green moong sprouts the night before and then boil it with rice. I add veggies like carrots, beans, potatoes etc to make it nutritious and one dish meal. The tadka is important here. I add cumin seeds, crushed pepper and dessicated coconut with ghee. Sometimes I use fresh coconut for a change. My kids gobble this up. I am happy that they are eating veggies.
Not really. There are plenty of countries that traditionally did not have rice, or barely ate rice - with it only becoming available or popular as both international trade and the trade of food culture become faster and easier. Some people would look at that and ask why someone ruined the rice, while others might ask why you didn't just make the porridge with something like oats (or whatever grain is most popular/available there). I've heard of countries where porridge isn't even a concept at all, as well as some where a porridge was more a wealth than a health issue. There are, though, TONS of cultures with some kind of porridge, and rice is a super easy and popular grain for it in Asia and the Middle East (even in to a fair amount of Europe). Being from the U.S., I can tell you all rice porridges we have were (like most things in the U.S.) brought in by immigrants, and oatmeal is the MUCH more popular (for when you're sick or even just for breakfast). Some parts of the Southern U.S. prefer grits to oatmeal, but most of the U.S. just loves oatmeal.
@@VictoryNibbles true! I'm from Argentina, porridge isn't a thing here, and that way of cooking rice neither, here you'd say that the rice is def overcooked (probably kinda ruined too)
yeah, not really. In my country, you would eat warm soup, usually chicken soup when you are sick. For upset stomach, people usually eat potatoes cooked with the peel on and then peel them and slightly salt them.
Honestly, can we commend the host for being so welcoming and not being way too overdramatic? She didn’t disrespect any one of these cultures and always acknowledged that it’s all just her own opinion and lots of others can like it, even if it might not be her favourite- much respect to her.
As a (half) Chinese person, thank you for showing people that century eggs aren't terrifying-and especially for eating them the way many people actually eat them, on top of congee, instead of just taking a big bite of one! I also want to thank you for the whole video. It's super interesting to see different "sick foods" from around the world.
@@yeyosilver7067 Of course they know that. They very clearly said that they thank her for eating it the way it's commonly eaten, which seems to be less hard-hitting and more pleasant than the way people always try it. Duh.
I do find it interesting that all of our sick foods internationally are basically soups. It’s a great reminder that we may have different cultures but we are all the same.
It makes sense, since soups are easy to eat. In my country we have this hard candy called Hašlerky, which are black pastils (colored with plant based activated charcoal) and full of herbal extracts. They are good when you have sore throat or just this weird feeling before the soreness
My mum would just give me cheese puffs when I had the stomach flu lol. Or if it was really bad, I would have to drink juice with salt added to it, ugh.
Yeah and finally some good representation of how delicious century eggs are! It always makes me sad that they are always used as a food to be made fun of 🙄
As a brasilian, I would say that the major sick food (by far) is the "canja de galinha": soup made of chicken litlle bits, chicken stock, rice and lots of spring onions, onions, garlic and flavor!
I made the dal khichdi! I was feeling very under the weather (mentally) when I saw this video and I just knew that I wanted to make the khichdi. I already had everything, so I just whipped it up real quick. Let me just say, this recipe is definitely going into my rotation of repeated recipes. It's amazing how so much food is made out of such little amounts of ingredients, I was absolutely shocked. Anyways, I 10/10 recommend this if you're feeling sick or even just lonely.
If I remember right from when I tried it there was a very chewy consistency, which I didn’t expect in egg. Honestly “chewy” was a term I’d use to describe a couple of the Chinese dishes I tried (Shanghai, Harbin, but my hosts were mostly out of Beijing). It’s not a consistency that we use a lot in American cooking.
@@aliciaholder3759 I grew up with the century egg so I can say that you commonly eat it with a bowl of rice and other dishes. Honestly it fits well with all east asian foods. I don’t recommend to eat it separate if you want to try it out for the first time. I hope this helps ;) Enjoy!
@@aliciaholder3759 I'd definitely suggest easing into it with the century egg congee like the video. If you then feel adventurous, it is often also served as a salad with soy sauce
@@Justanotherconsumer Huh there is absolutely no chew to it whatsoever. It like falls apart on contact with you teeth, lol. It's literally impossible to chew a century egg. Are you sure you aren't confusing it with something else
she dresses differently so I think she shoot each on different day. she could finish the food. a lot of people I see would do it in one setting which would have been too much food for one person to finish
@@monthly101 agreed. She eats them as her proper meals daily and at the end of the week compiled the clips into a new episode. That's a very clever way of making TH-cam videos while still enjoying a normal life.
Armenia 🇦🇲 ❤️ Not many you-tubers tend to involve Armenia in trends / trying videos because it’s a small country that not many people know of however I just wanted to say … Thank you for sharing with the world one of our dishes. ❤️ 💙 🧡
Honestly that soup looked great but I'm lactose intolerant and that much yoghurt when I'm already feeling sick just seems like a terrible idea XD. It's definitely something I'd suffer through the stomach pain of eating on a good day though!
@@asterismos5451 If you can get it, try coconut or soya yogurt, they are game chargers if you can't have milk! Best added off heat at the end of cooking like most dairy products.
Actually that was a great choice, since I'm brazilian and I didn't know that, so it is good for us brazilians know a bit more about our country too (it is a popular dish in Maranhão she said, which is very far from here, so good to know that).
This is the literally LITERALLY the first time ever hearing a non-Chinese ethnic person liking century eggs. Very well put about the similarity with cheese.
@@luisatol and here in Indonesia we are more familiar with salted duck egg (taking weeks to make). How far is the difference in taste/texture/anything?
Legit the same brand of Ochazuke I grew up with. From what I understand, Ochazuke used to be a dish you serve guest, subtly hinting to them that they overstayed their welcome. It was rice and tea, which was a bare minimum of what you have in the house, basically saying “yo, you ate all my food, I got nothing left to feed you”
i feel like everyone uses that brand of お茶漬け, unless you want to be fancy and make it from scratch www i personally never got given instant pack お茶漬け when i was sick (my mom or grandma always made me おかゆ) but it’s interesting seeing that people have different cultures even when you’re from the same country
I would not want to navigate a Kyoto dinner. If they ask about your watch, it means go away, I hear. Here, if you are fed good plain food and given a drink in a Mason jar, it is sure that your host feels no need to put on a false front and truly loves and is totally at ease with you.
I am an Indian from South West coast of Karnataka, we usually have locally grown kaje boiled rice called as ganjee. Served hot with lots of starch from rice, lil bit of salt and a strong pickle to go with it, I like cut mango pickle. We usualy don't eat any spice and oil when we are not well.
@@felixxfeliciss Omg you're the person who made it, looks so good! I have a question, is Khadi a sick food too? I've seen it being made with buttermilk
@@qkbarbland4332 I didn't make the recipe, it was Beryl 😁 I just did the description part. Umm no, kadhi is not a sick food. It's a side dish made with sour yoghurt, chickpea flour and spices and eaten with rice or roti.
I really love how non-judgmental and self-reflective she is. Trying foods from other cultures can make people so wary, and too often folks who are outside the culture will say thst a dish is 'weird' or 'gross'. It makes me so happy to see that across her videos she never uses that kind of language, and always seems to end on a reflective note where she addresses the apprehension people may have in a positive way.
This was so interesting! Here in Finland I would say the "traditional" sick food is bilberry/blueberry soup. It'a a thick "soup" made from bilberries/blueberries and sweetened with sugar and it's supposed to be eaten warm.
Almost the same in Sweden, if you have troubles that include vomiting or stomach issues that makes you lose fluids. It helps with the latter, at least, because of properties of blueberries. If I remember correctly. Helps stabilize your stomach... Was given blueberry soup every time I hade a stomach bug as a child. I cant eat/drink it to this day becuse I associate it with vomiting and an upset stomach. Makes me nauseous just by tasting it, if not already by seeing it or smelling it.
I love khichdi so much it's my go to food for almost every dinner...like 2-3 times a week..easy and quick to make and healthy even if eaten at late night.
I am from São Luís, Maranhão, Brazil. And I can assure that the “caldo de ovos” (egg’s soup) is very accurate in this video. It felt amazing to watch it, also because of all the other kinds of food from amazing cultures!
sou de São Paulo mas criada por mineiros e nunca comi caldo de ovos, sempre como canja ou sopa de músculo mesmo mas parece interessante. próxima gripe vou testar rs
Beryl just nails it, watch her video about worldwide hot dogs, she made an amazing "molho de cachorro quente" and explained it very well where it came from. Her videos are very well researched.
I'm Japanese and we don't eat ochazuke when you're sick, instead we eat okayu which is porridge just plain or with umeboshi if you'd like. I never seen eating ochazuke with shrimp because you might want to avoid seafood when you're sick. However, it looks good so I might try it.
@@addie2816 Exactly! ochazuke is more likely a hangover cure. I know in Kyoto, Osaka people like their ochazuke by simply just Kombu ( salted pickled kelp ) and Brew Hojicha ( roasted tea - no caffeine) into cold leftover rice. Some add Pickled plum umeboshi too.
Yeah, “okai” in Kobe dialect. Rice porridge (something like the Singaporean entry here), made with extra water, salt and umeboshi- pickled plum. So comforting!
It’s interesting how full of spices a lot of them are. Here in Germany the general “sick food” tends to be much blander, like porridge, mashed potatoes or chicken broth.
@@glockenrein love this cute worldwide exchange. Would you just have bread and potatoes as per normal, or is there a specific way these things are served and prepared? Toasted / untoasted, plain / with butter etc.
I'm so surprised you made caldo de ovos. It was the first dish I thought of when I read the title of the video, but I would have never imagined you would do it since it's only consumed here in the state of Maranhão and it's pretty unknown to the rest of Brazil. This is one of my dad's favorite dishes and it brings me a lot of affective memories. Great research and reproduction. Congratulations!
Gente, não sabia. Várias pessoas que vem de outros estados pra cá dizem nunca ter ouvido falar em caldo de ovos. Por isso achei que só fosse consumido aqui no Maranhão. Mas deve ser um prato típico do Nordeste inteiro mesmo.
Aqui em Cuiabá-MT é bem comum tomar caldo de ovo em qualquer época, vende em alguns bares, restaurante, mas nunca pensei em comer doente, normalmente aqui tem uma sopinha ou uma canja de galinha nesse caso, mas caldo de ovo é maravilhoso em qualquer situação, AMOOO ahsuahshahsha
Well, I had a talk with my assistant aka my husband who helped me get the "moong" daal. He has since been terminated, we won't be using his expertise any longer. haha But also I want to say again a HUGE THANK YOU to everyone involved and if you are interested in being involved, I have been posting on my instagram and on the YT Community page when episodes are coming up that involve you all! :)
@@BerylShereshewsky Hie Beryl! Even though that's chana daal, you could still make some banging regular daal with it to have with rice. You could do a few recipe researches, because chana daal is actually just so yummy, especially with perfectly balanced spices and a dollop of ghee. Thinking about it is making my mouth water! OMG 😆😆 Alternatively, you could also make some stuffed poori with it. Its incredibly fatty and so unhealthy and absolutely delicious! Paired with green chutney, its one of the best things to have on a cold winter day ❤❤
beryl has a lot good words to describe the food she might like better or the least of her favorite, but she is adventurous and know how to respect every culture.
Being a Malaysian, I've always thought everyone has porridge when they're sick, but that's not the case. It's so diverse, and I love how you contacted people from the countries themselves for the recipes, it makes for a more authentic experience of the food.
My parents from Malaysia, we always got rice porridge when sick! They call it “moy”? it’ll always be the best comfort food for me. I make my fiancé make it for me when I’m sick lol.
Kichdi is the healthiest option for breakfast. Kichdi is served in some temples as Prasadam. In Karnataka Bisi bele baat, Tamilnadu Pongal similar recipes to Kichdi.
I'm from Tamil nadu, which is a state in southern India..we eat conjee as 'sick food'. Sometimes rasam rice (its like garlic,tomato clear soup mixed with rice) too.
Nothing can beat Rasam , whenever my entire family is down we would eat cognee but I don't like that so I would eat rasam and Bam... I feel really good after that.
I am half Japanese, and I think I've never met a Japanese person making their own ochazuke 😂 everybody uses an instant pack! I personally add ginger slices too. Also a great hungover food!!
Honestly I clicked the video the second I saw Armenia in the title. My family is so disconnected from our culture due to the genocide that Im excited at any opportunity to learn about it.
I’ve been scrolling looking for another Armenian-this was the first comment I found! I’m glad there is some representation because I don’t ever really see anything about Armenia anywhere on TH-cam. I was so excited to see this video and see who was in the comments I could connect with Sending love 💖
Beryl, too many steps for the congee. You could’ve done everything in the instant pot all at once. The rice is broken up during the cooking process, you didn’t need to do that part manually. Half an hour with the right amount of liquid in instant pot and you’re good to go. Just for next time. 👍
Never heard about this "Caldo de ovos" here in Brazil, but as the girl said is very different betwen states aroud here. Brazil is a big country i dont even knew that we had "special" foods for sick ppl. Here in the South we just eat chiken soup. But this "Caldo de ovos" Looks absurdly good
Eu sou do RN e minha vó fazia um caldo com ovos que ela chamava de "caldo da caridade". Eu não sei bem com era feito, mas não era como o do vídeo que pra mim ficou bem semelhante a um pirão (na textura). O que eu sei é que ia ovos tal qual mostrado no preparo do caldo de ovos do vídeo, mas na base dele não ia carne, acho que apenas a farinha de mandioca pra encorpar um pouco, cebola, pimentão, tomate, alho e coisas assim (provavelmente refolgados), e acho acho que no tempero ia cominho com pimenta do reino tb (aqui é bem comum comprar os 2 já misturados). E coentro no final. Não sei mesmo como é o preparo e tudo que ia dentro. Era a comida pros que estavam doentes e tb pros ressacados kkkkkkk Minha sogra não é daqui e já fez um que se assemelha e ela chama de cabeça de galo. Diz que são a mesma coisa. A receita varia um pouco entre cada família, imagina então entre regiões já que o país é tão grande ^^
@@DileneAMB nossa! É idêntico ao caldo da caridade que minha avó fazia aqui no Ceará! Engrossado com farinha de mandioca! Mas aqui ela fazia era pra evitar ressaca em fim de festa! Kkkk é bem nordestino msm!
Honestly, in Brazil when someone is sick, we cook “ canja de galinha”, a dish make with sauce of onions, garlic, potato, carrots, parts of chicken and rice, all mixed. Looks likes a soup.
Totally agree with the comments. She said is from a book she's writing, looked more like she's trying to promote her book than being truthful to our culture. "Canja de Galinha" would have made more sense.
Just because it doesn’t represent the south east it doesn’t make it a lesser option. A lot of which is presented here as a dish from a country is actually from a certain region, and I don’t see anyone else complaining about it. Brazil is big and very diverse!
As a south Indian from kerala, we have "kanji"(plain rice with a lot of rice water) with "payar"( green gram with coconut, spices) with pappadam and pickle(lemon/mango/garlic/fish/dates...any type of pickle will do)
@@Puzzlingitout fry bread came into existence when the natives were confined to the reservations/nations and they didn't have access to their own tradition food supply from their native lands. They started using the ration they were supplied by the colonizers. They have pre-colonization cuisines and post colonization cuisines :/ 😢
@@jannuzijannuzicharlescharl3260 thanks for sharing 🤗 During covid I've been looking more for native american recipes too. Gonna make with my friend whose grandma was full cherokee
Good request and I would like that too 😀. Btw most of these dishes will be of natives from respective countries as well but modernized. I want to see tribal food from the thousands of tribes from India and 100 tribes from China as well 🤗
@@anugrahsaxena3993 you are very correct. It wasn’t a natural or traditional cuisine, it was one people hoped they could survive with after lands lost, family lost and many other horrors. It’s why a lot of chefs who do have native restaurants won’t include it (there’s many other options as well) I mentioned it because for many, including myself it does have good memories now. It reminds me of powwows and family times and is still eaten (sometimes not always for the best with the diabetes on the reservations) but it is a good food. It also showed how our ancestors were able to take next to nothing and make something and survive.
The first time I had "century egg" was when I was helping to care for a Vietnamese toddler (I'm a homecare nurse). Grandma lived with the family, and often would offer me breakfast. One morning it was a congee dish with shredded chicken ( I think), shrimp, egg, and what I thought were mushrooms. Grandma had just said there was "egg" in the dish. I got about halfway through my bowl when I realized the "mushrooms" I was eating were actually the "egg" she mentioned. Aha! I was put off for about half a second, but they didn't taste weird or anything. Actually, that turned out to be my favorite breakfast she would make. The little toddler got better, and I haven't worked with the family for a few years now, but I still miss that dish! I would love to learn how to make it!
I had never felt so much suspense from watching a stranger on the internet try a new food item before hahaha (century egg), especially with such a big bite! I'm so happy you like it! Really cool that you were super present with the experience too. I appreciate that 100%. :) Oh, just got to the end of the video: Thank YOU for the positivity! Your honesty, kindness, and curiosity shines through, and it's so so refreshing.
From what I've recently learned, it's a mash of a lot of cultural origins there, too. Being from the U.S., I'd normally heard we'd had the market cornered on being the 'cultural melting pot of the world' (even from people from other countries around the world); then I recently learned that your country actually has us even beat in some regards. It's always cool to learn new stuff like that. Luckily, I'd also learned more than a year ago how good Pão de Queijo is.
Ikan bilis with congee are great. Also die die must try with peanuts and an ice cold beer. Pork or chicken floss with it, too. Maybe a shot of Maggi chicken essence!
Beryl, since you're such an adventurous eater and you seem to like just about everything you've tried through this series, I'd be curious to hear (maybe after you've been doing the series for a while) what you've gone back and cooked again
Wow, that was really interesting. I never thought about sick food as something tasty. In Italy when people are sick you would give them soup or boiled rice or other really bland things. I think the difference is due to the different concept of sick food. Here like in other European countries, the idea is that, when you are sick (more specifically when you have stomach or intestinal problems), you should eat something hot and more digestible, therefore without seasoning
I love how Beryl describes her experience when she taste anything, her description or flavors is super sweet and how kind and respectful she is towards different cultures.
My mum makes a Greek soup called avgolemono it’s a creamy chicken soup thickened with eggs, and served with rice and more lemon juice. This is probably one of the most comforting soups I can think of.
I love that soup!!! I came across a recipe for it a few years ago and thought it looked interesting (I’m not Greek at all) and now it’s one of my favorites. I highly recommend it!
My Dad's family is Jewish, and he taught me how to make the classic chicken soup with matzo balls. It's my favourite to this day, though the households I live in all really enjoy congee for an upset stomach. We like it with shredded chicken breast, green onion and sometimes an egg mixed in. This video was so cool! I'm going to try that Brazilian recipe!
That's true. Although I'm averse to calling it as Congee, but rather as Kanji(pronounced as "Kan-yi" in Malayalam) since the origins are seemingly Tamilian and it traveled across Asia with the Tamil King Conquests.
It’s fun to see different sick foods from around the world. Interestingly enough I prepare my khichdi pretty different so it’s fun to see variation. I also only eat khichdi when I’m sick.
There is an Indian restaurant in Dubai that explains the main ingredients added in each region as the chef mixes them in. It is interesting because in each bite you get something different, almost like a tour around India in one plate. It also is interesting because both my husband and I associate it with comfort/sick foods from our respective countries, Koshari in Egypt and lentil stew in Spain.
I make it as a end to an all day fasting, when we do fast. I am South Indian, so we don’t usually have khichdi in our repertoire, so I learned it from watching different videos and it’s absolutely delicious and a one pot meal with veggies and loads of ginger.
12:35 I think the term is "fuller mouth feel", like, it's not a watery, runny soup, and the corn meal/cassava flour makes it heartier. The closest we have to that "sensation" here in the Philippines I think is with a noodle soup dish called lomi - it's basically egg noodles in a thick beef broth.
The Filipino version of congee is lugaw, which we also eat when we’re sick! It’s a rice porridge, but typically cooked in chicken broth or cooked with chicken and ginger as the main flavors! People usually add their own toppings as well! The most common would be crunchy fried onion and some scallion, but some sausage or bacon or a fried egg are also common toppings! Basically a complete meal :)!
Your channel makes me feel so happy. It’s like a piece of GBS survived. Thank you so much for pursuing this channel, it’s turning out great! I can’t wait to keep seeing content from here :)
Why do I feel like your whole channel is a collection of PBS episodes? I love it! The sense of community across the world and how intimate food is with each of our cultures! Your approach is perfect, and I can't wait for next week's episode!
I wanted to first thank you for including Armenia in this video; I’m so happy for the representation of my culture and I truly appreciate it ❤️ I also wanted to add-just for fun-that another famous dish that I grew up with (and hated, not going to lie) was called khash. It is made from boiling hooves (usually cow hooves) for hours. It makes a sort of bone broth. It is also a celebratory food; but, my family only made it for sick or injured people. We always believed it was on par with “magic” because a cousin of mine was in a terrible accident and was paralyzed. His mother forced him to eat khash several times a day for months and he recovered enough to rehabilitate himself through therapy and he was able to walk again! Of course, I can’t vouch for any potential medicinal properties of khash, but this story is circulated in my family constantly and I just wanted to share with someone who may be interested Thank you again for this video ❤️
It makes me so happy seeing social media people eating armenian food. I love tanabour, my family always just called it white soup and it is a flavor of my childhood
I'am a Brazilian who never had caldo de ovos. However, I'm pretty sure the cassava flour would make it even better. Cassava flour is better in pretty much anything, except for baking cakes lol
Moço ja comeu bolo preto? Feito de farinha de mandioca, rapadura e amendoim, é muitoooo gostoso, eu amo esse bolo, da sim pra fazer bolo de farinha de mandioca. Kkkkk É mais comum aqui no nordeste, se tiver oportunidade experimente, garanto que é sensacional.
@@jakelinefontes3925 Esse não conheço não, mas gostei da descrição! Eu já comi outros bolos feitos com farinha de mandioca, não achei ruim, mas pra mim é uma outra coisa, nem é exatamente um bolo haha
And yet the Brasil dish is so disappointing. I have never even heard about it. E ainda assim a receita do Brasil me deixou super desapontada hahaha nunca ouvi falar dessa comida ??? Ela parece deliciosa, mas uma canja de galinha era o esperado
i’m a writer who likes to word build a lot, and i take some pride in the fact that i’ve developed my worlds religions, culture, clothes, homes, stuff like that, but this channel totally helped me further develop the cuisines in my worlds! so thank you Beryl, and everyone. : )
I just love ur cuteness, quirkiness, and over all energy, but mainly because ur very respectful about the foods u try making it very inviting for all of us to try new foods ❤️
Congee is something all Asians has probably because how simple it is. Filipinos has Arroz caldo which is full of ginger & limes/kalamansi Also congee is heavily elevated with a piece of youtiao(fried dough)
I love youtiao~ in taiwan we eat congee with youtiao & soy milk :3 I also like hongkong cafe they have youtiao with cookie dough on top~ it's very sweet also very delicious!
I’m Japanese and usually in my house when we’re sick we make okayu. It’s literally just Japanese congee. There’s even a setting on it for most rice makers. The caffeine in ochazuke is usually not great when your sick so that’s why I don’t really consider it as a “sick food.” But every family is different!
See this is just a well curated list of stuff I can make when I don't feel like cooking for hours. 😂 Edit: also I like the taste of century egg but not the texture so If you want something similar but not exactly the same I recommend a poached egg marinated in a mix of red miso, soy sauce, hot water, and garlic. Plus you can make the eggs a night or two before and let them marinate!
I love your super open & positive attitude when trying new foods! As a kid, I hated century eggs... but now as an adult, I love them 😂 It's an acquired taste for sure, but so flavorful and yummy.
I mean honestly I always think what’s the worst that will happen i don’t like it...and usually I think so many people live these foods no matter what i can find a positive even if it’s not 100% for me
I'm indonesian, never seen anyone make rice porridge by blending the rice before. My mum just keeps cooking the rice until it gets to the correct texture.
I’m Brazilian and I was so expecting “Canja de Galinha”!! I was excited about it hahaha I’ve never heard about this other dish, but Brazil is so rich in culture and different flavors, so that’s ok!
My mother generally served me Khichdi and congee(we call it as maad-bhaat, without sauce,meat,egg on it; serving it with a simple lemon pickle{that's without vinegar and spices}) I still cook khichdi once a week
@Jeremiah Fornshell I'm from Europe so our mcdonald's is a bit better quality than in north america but it's the only thing that works for me, the right balance of salt and a nice cold coke
I feel like sick foods vs pop food is one of the best ways to understand traveller vs tourist vibes. Trying out the sick foods of a country really gets you to understand how people actually like their food and what makes them comfortable. And when you factor in that many large countries have dishes that are extremely region specific lets you understand the history and culture of the place. Great work as always Beryl
Favorite food when I’m sick is what my mom calls sick eggs, she had it when she was growing up and passed it along to me. It is great when you have an upset stomach or are feeling depressed. It is bite sized pieces of buttered toast with a poached or soft boiled egg on top with some salt and pepper. You cut the egg into small pieces and stir it all together.
Ahh my heart, thank you for sharing!! My mom would make this too, and it would make me feel so good 💗 sometimes she would add feta cheese in it too. Lots of love and blessings to the moms out there who know about sick eggs!
This is so interesting! And as a Brazilian I can totally agree with Poliana regarding the big cultural differences from region to region in Brazil. For example I have never heard of the recipe mentioned since I grew up in Rio and in my house my grandma would make "Canja de Galinha" (chicken soup with potatoes or rice) when someone was sick... But during the time I have lived in the south of Brazil some friends commented they were used to different recipes for sick days, for example "Polenta"(probably an influence from italian immigrants). It is so much fun how much we can learn from each other!
My grandma and mom always made me green tea over rice when I was sick, or just wanted some comfort food on a cold afternoon when I came home from school. I LOVED it soooo much🥰 I 100% forgot about this dish and I’m sooooo thankful you just reminded me! I’ll be making this all winter 💙
Being from Alabama in the good old USA, my mom always made me cornmeal mush when I was sick. She boiled cornmeal in milk and water until a smooth, creamy consistency, topped with butter and a little salt and pepper. Wonderful stuff! Always made me feel better.
I absolutely love the inclusiveness, love of diversity, and positivity/wholesomeness of this channel and series. Thank you so much for creating such a comforting and excitingly educational place!
Please help me understand something. The lady cooking the Brazilian soup said that cassava flour is added at the end to thicken the soup. But, the packet the flour came from says "Stone Ground White Cornmeal", rather than cassava flour she was talking about. So, I wonder, does cornmeal found in Brazil or parts of Brazil have cassava flour mixed into it? Or was it actual maize flour? Cassava is an important crop in Western, Eastern and Southern African States. As is Maize. Cassava flour is used on its own, or mixed into maize flour.(Maize is also a major food crop, and the flour is used on its own, or mixed into other flours such as millet). Fun fact: The maize we eat in many countries in Africa, is a white variety, not yellow as is found in Italian cooking or in the US which they call corn. It is used as the plain carbohydrate accompaniment to vegetables and meats. As is rice or bread in other cultures.
@@sheilangumi-mbugua2173 Beryl addresses the question of the cornmeal in her video. She said she couldn't find cassava flour (not knowing it gets labeled "tapioca flour" in the U.S., instead of just being hard to find), so she asked her source for the recipe for something she could find that might do the job of the cassava flour. I'm guessing the dish is traditionally purely made with cassava flour in Brazil, and most countries would probably require a blend of cassava and corn to be labeled that way. Here in the U.S. we call maize corn...and I still need to look up why. But, in the end, it's probably like any other name that was replaced or changed when it was adopted by a new culture. Maize is the original word for the grain, from the Native Americans who originally cultivated it in the Americas (North, Central, and South - though, obviously, not all of them called it maize uniformly, for probably similar reasons the U.S. calls it corn). All maize around the world was transplanted and selectively bred from the maize found in the Americas. The maize you eat in much of Africa was probably either adapted from one of the white varietals of maize (early maize was more like the decorative corn some U.S. houses still use during the Autumn; dry, small-grained, not as sweet, often multi-colored, and harder), or the variety that grew best in Africa just happened to be a white one.
Hi! I'm Polyana from the video :-) tapioca flour to make cheese bread, "pão de queijo," is different from cassava flour! Tapioca flour = "polvilho" and Cassava flour is "farinha de mandioca" - Same root/plant, different processes of extraction. The corn meal is a better substitute than tapioca flour because of the consistency being closer to cassava flour/farinha de mandioca.
thank you for being so respectful with all the food you tried! none of the 'eww look at this texture' kinda thing. reason why i love watching you, thank you for being so open minded ♥
I'm from Germany and my mum always made garlic soup with beef when I was sick. The whole flat smelled like garlic for days, it was soothing and amazing.
Hi from Germany, too :) My Mom always cooked a fresh beef broth (a thick cut of beef meat with bone , carrots, leek, celeriac in pressure cooker for 45min) and then added soup noodles to the broth. I remember, I was little we had pasta on the form of tiny stars or letters :) When I had an upset stomach or the stomach flu I would get A glass of coke and pretzels or pretzel sticks... Good old memories :)
Another German here. Hot milk with honey was the staple bedtime drink for us when we were down with a cold. In the mornings, we would warm up our milk before putting them on our cereals, because cold foods were a big no-no. I think chicken soup was a more frequent dinner when we were sick as well. I kind of miss the alphabet & star noodles, lol.
I had a Greek roommate in college and whenever anyone in the apartment was sick she would boil them an egg, peel it and give it to them. No salt etc., just a boiled egg.
I love that you’re soliciting recipes from people so that the version you end up with is authentic to their experience in their home culture. It’s respectful and it’s a better way to get to the good stuff! I fell in love with yogurt soup on a trip to Turkey. Most of our hotels included some variety of it on their breakfast buffet. I will definitely give the Armenian take on it a try!
Lmao I'm literally eating khichdi right now. I got my covid vaccine so I was feeling a little tired and my mom made khichdi to help. It's definitely the best.
I am so glad I found Great Big Story just before it shut down. From their first video I watched (which was the Instant Ramen one), I've enjoyed your positive energy and your desire to explore culture through food, which is still very present in your videos. Please continue doing this. It's amazing.
I’m from Bangladesh and when I’m not feeling well, my mom (or dad) makes me kichuri, basically the same thing as the Indian version... but we call it ki-chu-ree and it’s normally served with an egg omelette and a veggie stir fry , although the consistency is a bit more rice like, cuz the one in this video seemed very well blended together
I’ve been depressed and frustrated since discovering that food sensitivities were affecting my health. Now that I’ve found your channel I have a much more positive outlook (and a trip to the asian market in my future). Thank you sooooooo much for broadening my culinary horizons! I’m looking forward to making grain- and dairy-free versions of the many recipes on your channel!
This has been one of my favorite episodes. I love hearing from everyone around the world and their cuisine. Such a good one! And thanks to all those that shared with us!
Lol I am a khichdi lover. And would eat it in different ways from and extra runny for the sick days to a spicy garnished on a good day! So its good to know that theres more sick-food to try that seems as delicious(and healthy) as you make it sound! Thanks for the vid💜
Hyderabadi kichidi is awesome. My mom makes great Hyderabadi kichidi. My wife is Maharashtrian, so her kichidi is more of the runny version which is very mild but also yummy.
In Vietnam we have something called "cháo trứng" when we don't feel well. It's basically just rice with runny texture (you can blend it or just cook rice with a lot of water to get that consistency) and mixed it with fish sauce, a beaten egg, and sliced perilla. The dish is light and creamy and refreshing for those who got sick, but you might feel different when you are not sick at all, or only i feel it that way lol
I always had "rose hip soup" or "blueberry soup" when I was sick. Especially when my throat hurt so much I couldn't swallow anything rough. I'm from Sweden 🇸🇪
I'm in the US, near Dallas TX. Rose hips are very healthy, lots of vitamin C. Every year we would go to my cousin's farm in the country to pick hips from the wild roses that twisted and grew around all the fences. You brought me memories of good times.
Beryl, you are one of the brightest people I have seems, and you really have that appreciation for different cultures and and traditions that many people don't have🤗🤗
Oooh, I haven't heard of semolina porridge in so long! We ate it in Germany too! My parents would make it for dinner occasionally. It was seen as an easy treat for kids. I miss it and would still eat it if I knew where to find it here in Canada. None of the Canadians around me even know what semolina is.
@@nikhilreddy8550 Oooh, that's a good idea! I looked it up and there is a few Indian grocery stores where I live. Thank you, I'll be so happy if I can have semolina porridge again!
@@songpoetry1 haha of course you will have Indian store nearby. They are everywhere. 😂 Glad to be of help. Hope you find what you are looking for and enjoy your meal.👍
my mother was a big believer in bananas, toast, rice, and FLAT, room-temp ginger ale. I still like bananas and toast and rice, but ginger ale is something I'll only have when I'm really sick. and I don't let it get flat!
I'm Singaporean and was excited to see Singapore featured here! Quite a number of people here (myself included) actually don't like the taste of century egg as it is a very acquired taste. Often the century egg is diced into smaller pieces and mixed in with the porridge, making it more palatable that way!
“My mother makes her khichdi with lots of love.”
I want khichdi with lots of love 🥺
Honestly same. It looked so good!
I’m not crying... it’s the onions
My mum too. Miss her....love to you.
Hehe, she really does! ❤️😁
Oki here🍚 consider this khichdi🥰
My son was hospitalized because he was vomiting and his seizures were out of control. We couldn't get him to eat or drink anything. We had an amazing neurologist that went home and cooked him khichri from scratch. He ate it up. Amazing doctor. Amazing food. What a blessing.
I love khichri. We make it with cumin, pepper and dry coconut ( dry roasted and powdered). This khichdi has had on a cold rainy day with papdums, other fries and hot rasam. If you are sick you don't add any spice except cumin, salt and little lemon if you wish.
Omg! What an amazing doctor! I hope that person keeps thier heart and is blessed in life!
@@akankshapatwari4167 Thank you for correcting my spelling and the difference between the two! I edited my comment above. ♥️
I'm from Brazil and I like so much the Ayurveda. I have kichari almost every week because of the easy way to have a good meal.
@@tjiloveconducting There really is no right in or wrong spelling. There are many versions of the khichri/ khichdi. The simplest version is just boil rice, moong lentils (moong Dal) together with salt and turmeric. Then add a tadka of little ghee with mustard seeds and Cumin.
I also make it with moong sprouts and rice. I soak the green moong sprouts the night before and then boil it with rice. I add veggies like carrots, beans, potatoes etc to make it nutritious and one dish meal. The tadka is important here. I add cumin seeds, crushed pepper and dessicated coconut with ghee. Sometimes I use fresh coconut for a change. My kids gobble this up. I am happy that they are eating veggies.
I think it’s a global thing to eat rice in a runny consistency when you’re sick
Not really. There are plenty of countries that traditionally did not have rice, or barely ate rice - with it only becoming available or popular as both international trade and the trade of food culture become faster and easier. Some people would look at that and ask why someone ruined the rice, while others might ask why you didn't just make the porridge with something like oats (or whatever grain is most popular/available there). I've heard of countries where porridge isn't even a concept at all, as well as some where a porridge was more a wealth than a health issue. There are, though, TONS of cultures with some kind of porridge, and rice is a super easy and popular grain for it in Asia and the Middle East (even in to a fair amount of Europe). Being from the U.S., I can tell you all rice porridges we have were (like most things in the U.S.) brought in by immigrants, and oatmeal is the MUCH more popular (for when you're sick or even just for breakfast). Some parts of the Southern U.S. prefer grits to oatmeal, but most of the U.S. just loves oatmeal.
@@VictoryNibbles true! I'm from Argentina, porridge isn't a thing here, and that way of cooking rice neither, here you'd say that the rice is def overcooked (probably kinda ruined too)
yeah, not really. In my country, you would eat warm soup, usually chicken soup when you are sick. For upset stomach, people usually eat potatoes cooked with the peel on and then peel them and slightly salt them.
@@Xia-hu my mom always cooked me rice with chunks of potatoes when i get sick as a child. I am 32 and i still crave it when i fall under the weather.
Or delicate noodle soup
Honestly, can we commend the host for being so welcoming and not being way too overdramatic? She didn’t disrespect any one of these cultures and always acknowledged that it’s all just her own opinion and lots of others can like it, even if it might not be her favourite- much respect to her.
Yeah! I liked her too. Willing to try anything and excited to experience anything.
Great observation! I was thinking of that. She is very welcoming to different cultures and foods. It made me feel really well watching her video.
It's a large part of why I enjoy this channel, emmymade is a bit similar, shes always respectful of the food and the culture it came from
Yeah same, I subbed to her cuz of that
As a (half) Chinese person, thank you for showing people that century eggs aren't terrifying-and especially for eating them the way many people actually eat them, on top of congee, instead of just taking a big bite of one! I also want to thank you for the whole video. It's super interesting to see different "sick foods" from around the world.
as a full Indian person I loved congee and century eggs the first time I had it in To. i also like blue cheese
I'm addicted to century eggs... help
you know people might not like something don't you?
@@yeyosilver7067 Of course they know that. They very clearly said that they thank her for eating it the way it's commonly eaten, which seems to be less hard-hitting and more pleasant than the way people always try it. Duh.
Umm... as a heavy addict on century eggs I actually eat them by their own as snacks...
I do find it interesting that all of our sick foods internationally are basically soups. It’s a great reminder that we may have different cultures but we are all the same.
Lori, I thought that was cool too…there is nothing like a warm bowl of food made with love when you are sick or it’s cold outside, etc
It makes sense, since soups are easy to eat.
In my country we have this hard candy called Hašlerky, which are black pastils (colored with plant based activated charcoal) and full of herbal extracts.
They are good when you have sore throat or just this weird feeling before the soreness
You need a lot of water in your system to heal, regardless of the cause of the illness. Soups are an easy way to ensure you get it.
Soups or porridge, or in some of these cases, kind of a cross between a soup and a porridge.
My mum would just give me cheese puffs when I had the stomach flu lol. Or if it was really bad, I would have to drink juice with salt added to it, ugh.
I just wanna say that all the people featured did a great job representing their cultures.
Yeah and finally some good representation of how delicious century eggs are! It always makes me sad that they are always used as a food to be made fun of 🙄
Yeah! that was sooo cool!! I want more of that!!
Hmm
Yes !!! I wish to hear from more countries..around the world! 🙂
As a brasilian, I would say that the major sick food (by far) is the "canja de galinha": soup made of chicken litlle bits, chicken stock, rice and lots of spring onions, onions, garlic and flavor!
Exactly! I'd love to see some canja de galinha :)
Yup! I've never seen anybody eat anything else as a "sick food", it's always the good old canja
Yeah... canja is the major sick food I know...
Exactly!!!!
I was expecting canja as I’m sure it’s traditional all over Brasil as a sick food. But it’s nice to see something different.
I made the dal khichdi! I was feeling very under the weather (mentally) when I saw this video and I just knew that I wanted to make the khichdi. I already had everything, so I just whipped it up real quick. Let me just say, this recipe is definitely going into my rotation of repeated recipes. It's amazing how so much food is made out of such little amounts of ingredients, I was absolutely shocked. Anyways, I 10/10 recommend this if you're feeling sick or even just lonely.
Glad you enjoyed it! Try adding a little potato cut up and peas while cooking the khichdi. *chefs kiss*
As someone of Chinese-descent I appreciate how you judged century egg fairly without being immediately weirded out by the colour or scent.
If I remember right from when I tried it there was a very chewy consistency, which I didn’t expect in egg.
Honestly “chewy” was a term I’d use to describe a couple of the Chinese dishes I tried (Shanghai, Harbin, but my hosts were mostly out of Beijing). It’s not a consistency that we use a lot in American cooking.
I am looking to try century egg, how would you recommend for a first timer to try it? I mean in a dish or just on its own.
@@aliciaholder3759 I grew up with the century egg so I can say that you commonly eat it with a bowl of rice and other dishes. Honestly it fits well with all east asian foods. I don’t recommend to eat it separate if you want to try it out for the first time. I hope this helps ;)
Enjoy!
@@aliciaholder3759 I'd definitely suggest easing into it with the century egg congee like the video. If you then feel adventurous, it is often also served as a salad with soy sauce
@@Justanotherconsumer Huh there is absolutely no chew to it whatsoever. It like falls apart on contact with you teeth, lol. It's literally impossible to chew a century egg. Are you sure you aren't confusing it with something else
I like the fact that she finishes the food right in front of you, instead of taking one bite and moving on. You can tell she's actually enjoying it
she dresses differently so I think she shoot each on different day. she could finish the food. a lot of people I see would do it in one setting which would have been too much food for one person to finish
Im more happy no food wasted
@@monthly101 agreed. She eats them as her proper meals daily and at the end of the week compiled the clips into a new episode. That's a very clever way of making TH-cam videos while still enjoying a normal life.
Armenia 🇦🇲 ❤️
Not many you-tubers tend to involve Armenia in trends / trying videos because it’s a small country that not many people know of however I just wanted to say … Thank you for sharing with the world one of our dishes.
❤️ 💙 🧡
Heeeeey, I’m American and I love Armenia, your guys’ sweet bread is to die for
My family is Assyrian we love Armenia ❤️
armenian food is great, my family makes it quite often
Honestly that soup looked great but I'm lactose intolerant and that much yoghurt when I'm already feeling sick just seems like a terrible idea XD. It's definitely something I'd suffer through the stomach pain of eating on a good day though!
@@asterismos5451 If you can get it, try coconut or soya yogurt, they are game chargers if you can't have milk! Best added off heat at the end of cooking like most dairy products.
Well, I'm Brazilian and I was expecting "canja de galinha" (Brazilian chicken soup) when I read the title. But...great choice and great video.
When i read the description of the video, I also thought of Canja de galinha. But it was a great and not obvious choice!!
Yeah me too
Me too
Actually that was a great choice, since I'm brazilian and I didn't know that, so it is good for us brazilians know a bit more about our country too (it is a popular dish in Maranhão she said, which is very far from here, so good to know that).
I thought the same, when sick that's nothing like a good old canja de galinha
This is the literally LITERALLY the first time ever hearing a non-Chinese ethnic person liking century eggs. Very well put about the similarity with cheese.
I’m from Brasil and love it! Definitely not dor everyone though. I think it’s yummy 😋 hahaha
I love century egg but then I’m Singaporean. Yummy with congee.
@@LuahFontana I am brazilian also, and I also liked it when I tasted it.
@@luisatol and here in Indonesia we are more familiar with salted duck egg (taking weeks to make). How far is the difference in taste/texture/anything?
@@eigengrau7698 really different, you gotta try it for yourself
Legit the same brand of Ochazuke I grew up with. From what I understand, Ochazuke used to be a dish you serve guest, subtly hinting to them that they overstayed their welcome. It was rice and tea, which was a bare minimum of what you have in the house, basically saying “yo, you ate all my food, I got nothing left to feed you”
ぶぶ漬け！It’s a Kyoto thing, or so it’s said. At least they kindly feed you before asking you to go home 😂
i feel like everyone uses that brand of お茶漬け, unless you want to be fancy and make it from scratch www
i personally never got given instant pack お茶漬け when i was sick (my mom or grandma always made me おかゆ) but it’s interesting seeing that people have different cultures even when you’re from the same country
I would not want to navigate a Kyoto dinner. If they ask about your watch, it means go away, I hear.
Here, if you are fed good plain food and given a drink in a Mason jar, it is sure that your host feels no need to put on a false front and truly loves and is totally at ease with you.
Subtly telling my virus that it's overstayed its welcome
I am an Indian from South West coast of Karnataka, we usually have locally grown kaje boiled rice called as ganjee. Served hot with lots of starch from rice, lil bit of salt and a strong pickle to go with it, I like cut mango pickle. We usualy don't eat any spice and oil when we are not well.
I m from south to but from Andhra Pradesh
കഞ്ഞി 😁
@@minimathew4182 i don't know wt that means
@@saisrikothapalli I'm from kerala and it's called കഞ്ഞി or kanji in malayalam. Both ganjee, kanji all are just the same.
@@minimathew4182 got it
"..with cumin, cloves, and _lots of love."_ Awww! (Moms everywhere..)
So true❤️
@@felixxfeliciss Omg you're the person who made it, looks so good! I have a question, is Khadi a sick food too? I've seen it being made with buttermilk
@@qkbarbland4332 I didn't make the recipe, it was Beryl 😁 I just did the description part.
Umm no, kadhi is not a sick food. It's a side dish made with sour yoghurt, chickpea flour and spices and eaten with rice or roti.
I really love how non-judgmental and self-reflective she is. Trying foods from other cultures can make people so wary, and too often folks who are outside the culture will say thst a dish is 'weird' or 'gross'. It makes me so happy to see that across her videos she never uses that kind of language, and always seems to end on a reflective note where she addresses the apprehension people may have in a positive way.
“My Mother makes her khichdi with lots of love!”
Me: Lots of love is a very expensive ingredient what can i replace it with.
You make sense 🥺 I'm lucky in this department I guess.
Ok yeah this is deep
Yes, at this point my mum cooks just for the sake of feeding us and herself. We ran out of budget to buy 'with lots of love'
Dignity? Self-respect? ¯\_(ツ)_/¯
My mother too
This was so interesting! Here in Finland I would say the "traditional" sick food is bilberry/blueberry soup. It'a a thick "soup" made from bilberries/blueberries and sweetened with sugar and it's supposed to be eaten warm.
Sounds delicious!
Sounds similar to cold cherry soup
Say whaaaaaat? Very different from the ones in the video. I would never imagine something sweet as a sick food.
Almost the same in Sweden, if you have troubles that include vomiting or stomach issues that makes you lose fluids. It helps with the latter, at least, because of properties of blueberries. If I remember correctly. Helps stabilize your stomach...
Was given blueberry soup every time I hade a stomach bug as a child. I cant eat/drink it to this day becuse I associate it with vomiting and an upset stomach. Makes me nauseous just by tasting it, if not already by seeing it or smelling it.
I have had the Swedish version and it's lovely, would definitely recommend even as someone who had never had a sweet soup before.
I didn’t realize I was supposed to eat kichdi when I was sick. I have designated rainy days as kichdi weather 🤣
And saturdays too
Khichdi + mango pickle the best combo for rainy days!❤❤
Ikr, it’s just my basic pooja day food when I’m vegetarian
I love khichdi so much it's my go to food for almost every dinner...like 2-3 times a week..easy and quick to make and healthy even if eaten at late night.
That's my association too! Rainy days ==> no shopping == >eat whatever you have in the pantry--like rice, dal, spices, and ghee...
I am from São Luís, Maranhão, Brazil. And I can assure that the “caldo de ovos” (egg’s soup) is very accurate in this video. It felt amazing to watch it, also because of all the other kinds of food from amazing cultures!
Totally agree!
same!
sou de São Paulo mas criada por mineiros e nunca comi caldo de ovos, sempre como canja ou sopa de músculo mesmo mas parece interessante. próxima gripe vou testar rs
Beryl just nails it, watch her video about worldwide hot dogs, she made an amazing "molho de cachorro quente" and explained it very well where it came from. Her videos are very well researched.
eu achei que ficou grosso demais pra um *caldo* mas mesmo assim parece gostosao
I'm Japanese and we don't eat ochazuke when you're sick, instead we eat okayu which is porridge just plain or with umeboshi if you'd like. I never seen eating ochazuke with shrimp because you might want to avoid seafood when you're sick. However, it looks good so I might try it.
Yeah, my Japanese friend once told me that people usually ate ochazuke when they were hungover haha
@@addie2816 Exactly! ochazuke is more likely a hangover cure. I know in Kyoto, Osaka people like their ochazuke by simply just Kombu ( salted pickled kelp ) and Brew Hojicha ( roasted tea - no caffeine) into cold leftover rice. Some add Pickled plum umeboshi too.
Yes grew up with okayu in Hawaii.
@@KasumissG Considering that this was something he was given as a kid when he was sick, this reads as a pile-on.
Yeah, “okai” in Kobe dialect. Rice porridge (something like the Singaporean entry here), made with extra water, salt and umeboshi- pickled plum. So comforting!
It’s interesting how full of spices a lot of them are. Here in Germany the general “sick food” tends to be much blander, like porridge, mashed potatoes or chicken broth.
I think it might have something to do with spices opening up the sinuses? I might be wrong but I imagine it'd be pleasant if one has a head cold.
@@vincentgeiszler3749 that makes sense. I might try it the next time I’m sick.
actually khichri is super bland, with only cumin and turmeric, both healing
@@nandanbhardwaj8464 neither cumin nor turmeric would be considered bland in Germany. 🙈😅
@@glockenrein love this cute worldwide exchange.
Would you just have bread and potatoes as per normal, or is there a specific way these things are served and prepared? Toasted / untoasted, plain / with butter etc.
I'm so surprised you made caldo de ovos. It was the first dish I thought of when I read the title of the video, but I would have never imagined you would do it since it's only consumed here in the state of Maranhão and it's pretty unknown to the rest of Brazil. This is one of my dad's favorite dishes and it brings me a lot of affective memories. Great research and reproduction. Congratulations!
Acho que no NE todo, pq aqui no CE a gente tem bastante tbm
Aqui no Piauí também é muito comum, toda padaria tem... Inclusive a gente costuma comer com pão francês e é uma delícia 🥰
Gente, não sabia. Várias pessoas que vem de outros estados pra cá dizem nunca ter ouvido falar em caldo de ovos. Por isso achei que só fosse consumido aqui no Maranhão. Mas deve ser um prato típico do Nordeste inteiro mesmo.
Maranhenses, assemble!
Aqui em Cuiabá-MT é bem comum tomar caldo de ovo em qualquer época, vende em alguns bares, restaurante, mas nunca pensei em comer doente, normalmente aqui tem uma sopinha ou uma canja de galinha nesse caso, mas caldo de ovo é maravilhoso em qualquer situação, AMOOO ahsuahshahsha
Well, I had a talk with my assistant aka my husband who helped me get the "moong" daal. He has since been terminated, we won't be using his expertise any longer. haha But also I want to say again a HUGE THANK YOU to everyone involved and if you are interested in being involved, I have been posting on my instagram and on the YT Community page when episodes are coming up that involve you all! :)
Hi Beryl, pleased to have seen India's name in the list. One correction though, that's chana dal and not moong dal. :)
I did noticed the "moong dal"😂😂 , I thought I was wrong till I checked this comment
Beryl I think he did that purposely because he isn’t getting enough screen time so I hope you give him more screen time and he will not disappoint you
@@kathanshah8305 hahahah he doesnt want more screen time but i'm gonna try nonetheless
@@BerylShereshewsky Hie Beryl!
Even though that's chana daal, you could still make some banging regular daal with it to have with rice. You could do a few recipe researches, because chana daal is actually just so yummy, especially with perfectly balanced spices and a dollop of ghee. Thinking about it is making my mouth water! OMG 😆😆
Alternatively, you could also make some stuffed poori with it. Its incredibly fatty and so unhealthy and absolutely delicious! Paired with green chutney, its one of the best things to have on a cold winter day ❤❤
beryl has a lot good words to describe the food she might like better or the least of her favorite, but she is adventurous and know how to respect every culture.
You won’t find a disparaging review ever everyone’s food and culture should be respected and there are always positives!!
They only try time tested dish, usually they r good in taste this is why accepted so much
I wish you can say “ah, I don’t like it” if you truly don’t like something. It’s perfectly fine not to like every dish if you truly don’t like it.
@@ingleward why do you want me to not like something so much?
@@ingleward first u invite them to give their recipe to taste it, and then say its not nice upfront. Where r ur manners?
Being a Malaysian, I've always thought everyone has porridge when they're sick, but that's not the case. It's so diverse, and I love how you contacted people from the countries themselves for the recipes, it makes for a more authentic experience of the food.
My parents from Malaysia, we always got rice porridge when sick! They call it “moy”? it’ll always be the best comfort food for me. I make my fiancé make it for me when I’m sick lol.
Nasi Lemak for me
Kichdi is the healthiest option for breakfast. Kichdi is served in some temples as Prasadam. In Karnataka Bisi bele baat, Tamilnadu Pongal similar recipes to Kichdi.
Feast on a plate - that's Bisi bele baat in my mind
In Telugu States it is kattu pongali
I only tried bisi bele bhat in my college canteen in another state and it's awesome!!
We have kanji ( a rice porridge )here in Kerala
No, it doesn't suit my stomach. I won't say it healthiest.
I'm from Tamil nadu, which is a state in southern India..we eat conjee as 'sick food'. Sometimes rasam rice (its like garlic,tomato clear soup mixed with rice) too.
Nothing can beat Rasam , whenever my entire family is down we would eat cognee but I don't like that so I would eat rasam and Bam... I feel really good after that.
Rasam rice (or pepperwater rice) with greens and chicken chettinad *chef's kiss*
Yes
We Starts with congee and idly at first as the fever getting better we eat soft Cooked rice with rasam
In Karnataka also we eat "Ganji" 🙌
I am half Japanese, and I think I've never met a Japanese person making their own ochazuke 😂 everybody uses an instant pack! I personally add ginger slices too. Also a great hungover food!!
Same I agree 😆
I love Indian cuisine! They're so flavorful! Mastering that one cuisine is a paradise for vegetarians/vegans!
i dont see any Armenians in these comments and i just want to say how happy i am to see our cuisine represented here! Thank you Beryl and Sona!❤️
Honestly I clicked the video the second I saw Armenia in the title. My family is so disconnected from our culture due to the genocide that Im excited at any opportunity to learn about it.
@@kayanechilds aww that makes me sad. yes, use every opportunity you can to learn more about our homeland, and you’ll fall in love with it
I’ve been scrolling looking for another Armenian-this was the first comment I found! I’m glad there is some representation because I don’t ever really see anything about Armenia anywhere on TH-cam. I was so excited to see this video and see who was in the comments I could connect with
Sending love 💖
@@amanda.a.m hi Amanda jan! glad we found each other. much love from the motherland😘
I’m Brazilian and I think I’ll try this yogurt soup of yours.
Beryl, too many steps for the congee. You could’ve done everything in the instant pot all at once. The rice is broken up during the cooking process, you didn’t need to do that part manually. Half an hour with the right amount of liquid in instant pot and you’re good to go. Just for next time. 👍
Never heard about this "Caldo de ovos" here in Brazil, but as the girl said is very different betwen states aroud here. Brazil is a big country i dont even knew that we had "special" foods for sick ppl. Here in the South we just eat chiken soup. But this "Caldo de ovos" Looks absurdly good
Ainda que seja bem diferente, achei que canja de galinha fosse a bandeira das comidas desse tipo aqui no país
Eu sou do RN e minha vó fazia um caldo com ovos que ela chamava de "caldo da caridade". Eu não sei bem com era feito, mas não era como o do vídeo que pra mim ficou bem semelhante a um pirão (na textura). O que eu sei é que ia ovos tal qual mostrado no preparo do caldo de ovos do vídeo, mas na base dele não ia carne, acho que apenas a farinha de mandioca pra encorpar um pouco, cebola, pimentão, tomate, alho e coisas assim (provavelmente refolgados), e acho acho que no tempero ia cominho com pimenta do reino tb (aqui é bem comum comprar os 2 já misturados). E coentro no final. Não sei mesmo como é o preparo e tudo que ia dentro. Era a comida pros que estavam doentes e tb pros ressacados kkkkkkk
Minha sogra não é daqui e já fez um que se assemelha e ela chama de cabeça de galo. Diz que são a mesma coisa. A receita varia um pouco entre cada família, imagina então entre regiões já que o país é tão grande ^^
Mano aqui em sp é canja
@@DileneAMB nossa! É idêntico ao caldo da caridade que minha avó fazia aqui no Ceará! Engrossado com farinha de mandioca! Mas aqui ela fazia era pra evitar ressaca em fim de festa! Kkkk é bem nordestino msm!
Eu acho que em alguns locais pode ser conhecido como cabeça de galo, mas onde eu moro a gente não coloca carne mas o resto é tudo igual.
Honestly, in Brazil when someone is sick, we cook “ canja de galinha”, a dish make with sauce of onions, garlic, potato, carrots, parts of chicken and rice, all mixed. Looks likes a soup.
i was gonna comment this. i've never even heard of caldo de ovos
The way she pronounced cassava....I knew it wasn't a legit recipe.
True, instead of showing something that represent mostly of Brazil, she used one recipe from one state that represent only 3% of Brazil
Totally agree with the comments. She said is from a book she's writing, looked more like she's trying to promote her book than being truthful to our culture. "Canja de Galinha" would have made more sense.
Just because it doesn’t represent the south east it doesn’t make it a lesser option. A lot of which is presented here as a dish from a country is actually from a certain region, and I don’t see anyone else complaining about it. Brazil is big and very diverse!
As a south Indian from kerala, we have "kanji"(plain rice with a lot of rice water) with "payar"( green gram with coconut, spices) with pappadam and pickle(lemon/mango/garlic/fish/dates...any type of pickle will do)
We make even if we're not sick and we make podi-ari kanji when we're sick (in my family)
I was expecting this for the Indian dish
I just realised "kanji" sounds like "congee" which is kind of cool!
I'm from Western India/Maharashtra and same, but it isn't only for sick times.
@@alenanela1743 yes - and it is pretty much congee!
How about some native dishes that are still eaten today! Like Native American, Aztec or Mayan, Aboriginal Australian, etc.
Yes! Fry bread, three sisters soup, so many options.
@@Puzzlingitout fry bread came into existence when the natives were confined to the reservations/nations and they didn't have access to their own tradition food supply from their native lands. They started using the ration they were supplied by the colonizers. They have pre-colonization cuisines and post colonization cuisines :/ 😢
@@jannuzijannuzicharlescharl3260 thanks for sharing 🤗
During covid I've been looking more for native american recipes too. Gonna make with my friend whose grandma was full cherokee
Good request and I would like that too 😀.
Btw most of these dishes will be of natives from respective countries as well but modernized.
I want to see tribal food from the thousands of tribes from India and 100 tribes from China as well 🤗
@@anugrahsaxena3993 you are very correct. It wasn’t a natural or traditional cuisine, it was one people hoped they could survive with after lands lost, family lost and many other horrors. It’s why a lot of chefs who do have native restaurants won’t include it (there’s many other options as well) I mentioned it because for many, including myself it does have good memories now. It reminds me of powwows and family times and is still eaten (sometimes not always for the best with the diabetes on the reservations) but it is a good food. It also showed how our ancestors were able to take next to nothing and make something and survive.
The first time I had "century egg" was when I was helping to care for a Vietnamese toddler (I'm a homecare nurse). Grandma lived with the family, and often would offer me breakfast. One morning it was a congee dish with shredded chicken ( I think), shrimp, egg, and what I thought were mushrooms. Grandma had just said there was "egg" in the dish. I got about halfway through my bowl when I realized the "mushrooms" I was eating were actually the "egg" she mentioned. Aha! I was put off for about half a second, but they didn't taste weird or anything. Actually, that turned out to be my favorite breakfast she would make. The little toddler got better, and I haven't worked with the family for a few years now, but I still miss that dish! I would love to learn how to make it!
I had never felt so much suspense from watching a stranger on the internet try a new food item before hahaha (century egg), especially with such a big bite! I'm so happy you like it! Really cool that you were super present with the experience too. I appreciate that 100%. :)
Oh, just got to the end of the video: Thank YOU for the positivity! Your honesty, kindness, and curiosity shines through, and it's so so refreshing.
wow, I'm Brazilian and neve heard of that recipe... but then again as Poliana mentioned, Brazil is huge! it's like a culture made up of many cultures.
From what I've recently learned, it's a mash of a lot of cultural origins there, too. Being from the U.S., I'd normally heard we'd had the market cornered on being the 'cultural melting pot of the world' (even from people from other countries around the world); then I recently learned that your country actually has us even beat in some regards. It's always cool to learn new stuff like that.
Luckily, I'd also learned more than a year ago how good Pão de Queijo is.
Aqui no nordeste é bem comum, na paraíba a gente faz sem carne, é chamado de cabeça de galo
In the northeast part of brazil, this dish is very common, in the paraíba state we make without the meat and we call 'cabeça de galo' (Cock's head).
me too, im from Sao Paulo state. Never heard of this dish
I'm portuguese and my mom sometimes makes a fish version of this, but she calls it farinha de pau.
This Singaporean approves of the congee! I don’t like century egg though. Try it topped with fried anchovies and a salted egg. Yums!
oooo I have some leftover anchovies from a Malaysian dish I made!!!
@@BerylShereshewsky I stir in a regular egg instead. Makes the congee extra silky
you can also drizzle some sesame oil to make it extra fragrant ;)
Ikan bilis with congee are great. Also die die must try with peanuts and an ice cold beer.
Pork or chicken floss with it, too.
Maybe a shot of Maggi chicken essence!
@@BerylShereshewsky Sounds like you had nasi lemak 😁
Beryl, since you're such an adventurous eater and you seem to like just about everything you've tried through this series, I'd be curious to hear (maybe after you've been doing the series for a while) what you've gone back and cooked again
That's a great idea.
I was curious about this too!!!
We want to know what makes the repeat club!
Wow, that was really interesting. I never thought about sick food as something tasty. In Italy when people are sick you would give them soup or boiled rice or other really bland things. I think the difference is due to the different concept of sick food. Here like in other European countries, the idea is that, when you are sick (more specifically when you have stomach or intestinal problems), you should eat something hot and more digestible, therefore without seasoning
In my family when I am sick I usually eat toast, saltines, ginger ale or chicken noodle soup. Depends.
i'm loving the way shivani gave so much info about khichdi, in like a good way that made me happy
Thankyou so much 🙈
That was not moong daal though
@@Yaarun_ Beryl already addressed that in the comments.
@@Yaarun_ haha i also thought the same
I love how Beryl describes her experience when she taste anything, her description or flavors is super sweet and how kind and respectful she is towards different cultures.
My mum makes a Greek soup called avgolemono it’s a creamy chicken soup thickened with eggs, and served with rice and more lemon juice. This is probably one of the most comforting soups I can think of.
And lapas(λαπας) ! Overcooked rice with lemon!
That sounds delicious 🤤
I love that soup!!! I came across a recipe for it a few years ago and thought it looked interesting (I’m not Greek at all) and now it’s one of my favorites. I highly recommend it!
I agree. This is the soup I crave the most when I’m not feeling well, but I like it with orzo instead of rice.
My go to recipe when I have no energy and no ingredients!
My Dad's family is Jewish, and he taught me how to make the classic chicken soup with matzo balls. It's my favourite to this day, though the households I live in all really enjoy congee for an upset stomach. We like it with shredded chicken breast, green onion and sometimes an egg mixed in. This video was so cool! I'm going to try that Brazilian recipe!
South Indians have “congee” as sick food.
That's true. Although I'm averse to calling it as Congee, but rather as Kanji(pronounced as "Kan-yi" in Malayalam) since the origins are seemingly Tamilian and it traveled across Asia with the Tamil King Conquests.
@@kiranv2085 Wait, Congee=kanji? I just realized that,
In kannada it's called "Ganji"
@@rakshithym9701 isnt ganji underwear? XD
Right! We eat the runny rice with pickled raw mango. Kanji or pej..here in Goa
It’s fun to see different sick foods from around the world. Interestingly enough I prepare my khichdi pretty different so it’s fun to see variation. I also only eat khichdi when I’m sick.
I eat every week xD
I eat when my mother makes chicken curry 🤣😋
I love it, I can it all the year with different vegetables
There is an Indian restaurant in Dubai that explains the main ingredients added in each region as the chef mixes them in. It is interesting because in each bite you get something different, almost like a tour around India in one plate.
It also is interesting because both my husband and I associate it with comfort/sick foods from our respective countries, Koshari in Egypt and lentil stew in Spain.
I make it as a end to an all day fasting, when we do fast. I am South Indian, so we don’t usually have khichdi in our repertoire, so I learned it from watching different videos and it’s absolutely delicious and a one pot meal with veggies and loads of ginger.
12:35 I think the term is "fuller mouth feel", like, it's not a watery, runny soup, and the corn meal/cassava flour makes it heartier. The closest we have to that "sensation" here in the Philippines I think is with a noodle soup dish called lomi - it's basically egg noodles in a thick beef broth.
Yuuuuummm😍😍
i doubt about Lomi being a sick man's food.. its thick soup and thick noodles makes it difficult to digest
The Filipino version of congee is lugaw, which we also eat when we’re sick! It’s a rice porridge, but typically cooked in chicken broth or cooked with chicken and ginger as the main flavors! People usually add their own toppings as well! The most common would be crunchy fried onion and some scallion, but some sausage or bacon or a fried egg are also common toppings! Basically a complete meal :)!
Your channel makes me feel so happy. It’s like a piece of GBS survived. Thank you so much for pursuing this channel, it’s turning out great! I can’t wait to keep seeing content from here :)
Why do I feel like your whole channel is a collection of PBS episodes? I love it! The sense of community across the world and how intimate food is with each of our cultures! Your approach is perfect, and I can't wait for next week's episode!
I wanted to first thank you for including Armenia in this video; I’m so happy for the representation of my culture and I truly appreciate it ❤️ I also wanted to add-just for fun-that another famous dish that I grew up with (and hated, not going to lie) was called khash. It is made from boiling hooves (usually cow hooves) for hours. It makes a sort of bone broth. It is also a celebratory food; but, my family only made it for sick or injured people. We always believed it was on par with “magic” because a cousin of mine was in a terrible accident and was paralyzed. His mother forced him to eat khash several times a day for months and he recovered enough to rehabilitate himself through therapy and he was able to walk again! Of course, I can’t vouch for any potential medicinal properties of khash, but this story is circulated in my family constantly and I just wanted to share with someone who may be interested
Thank you again for this video ❤️
It makes me so happy seeing social media people eating armenian food. I love tanabour, my family always just called it white soup and it is a flavor of my childhood
I'am a Brazilian who never had caldo de ovos. However, I'm pretty sure the cassava flour would make it even better. Cassava flour is better in pretty much anything, except for baking cakes lol
Moço ja comeu bolo preto? Feito de farinha de mandioca, rapadura e amendoim, é muitoooo gostoso, eu amo esse bolo, da sim pra fazer bolo de farinha de mandioca. Kkkkk
É mais comum aqui no nordeste, se tiver oportunidade experimente, garanto que é sensacional.
@@jakelinefontes3925 Esse não conheço não, mas gostei da descrição!
Eu já comi outros bolos feitos com farinha de mandioca, não achei ruim, mas pra mim é uma outra coisa, nem é exatamente um bolo haha
You never heard of philipino cassava and coconut cake ?
@@dieba9241 I don't know anything about Philippine food! But I'm not a great fan of coconut ☹️
A moça do Brasil falou certo, no Brasil se tu tá doente tu toma sopa. Mas aí varia de estado pra estado.
Principalmente pq é mais fácil do que comer sólidos quando você tá doente e com náusea o tempo todo + te hidrata, mt bom
@VANDERLEI JUNIOR minha mãe faz sopa de batara, cenoura e frango. É bem gostosinho.
Poxa, ela tacou caldo knorr na sopa... Assim até sopa de casca de pau fica bom, né?
@@mcmircaba tua reclamação é que fica bom? Qual o problema de usar tempero?
@@moonlight2870 faz muito mal
I just saw "Brazil" in the title, and now im here
That's so Brazilian hahahaha.
me too
Todos nós amigo, todos nós kkkk
Pseee kkkk
And yet the Brasil dish is so disappointing. I have never even heard about it.
E ainda assim a receita do Brasil me deixou super desapontada hahaha nunca ouvi falar dessa comida ??? Ela parece deliciosa, mas uma canja de galinha era o esperado
i’m a writer who likes to word build a lot, and i take some pride in the fact that i’ve developed my worlds religions, culture, clothes, homes, stuff like that, but this channel totally helped me further develop the cuisines in my worlds! so thank you Beryl, and everyone. : )
I just love ur cuteness, quirkiness, and over all energy, but mainly because ur very respectful about the foods u try making it very inviting for all of us to try new foods ❤️
Congee is something all Asians has probably because how simple it is. Filipinos has Arroz caldo which is full of ginger & limes/kalamansi
Also congee is heavily elevated with a piece of youtiao(fried dough)
for me Congee with no ginger is not Congee lol
Again with that Filos bullcrap. 🤨
Why the heck am I seeing people call us "Filo's"?
I love youtiao~ in taiwan we eat congee with youtiao & soy milk :3 I also like hongkong cafe they have youtiao with cookie dough on top~ it's very sweet also very delicious!
Wtf is a Filo? 😂 Please. Stop it.
I’m Japanese and usually in my house when we’re sick we make okayu. It’s literally just Japanese congee. There’s even a setting on it for most rice makers. The caffeine in ochazuke is usually not great when your sick so that’s why I don’t really consider it as a “sick food.” But every family is different!
Same for me... I always thought chazuke was for leftover rice. (The hot tea or dashi rehydrates and warms it)
@@mliss8D and also after a heavy meal. Or a heavy drinking....
Man people who use just to describe everything are pure cringe
You would find caffeine in most cold and flu meds.
It's great when your sick but need to be up working to get your mind off of it.
See this is just a well curated list of stuff I can make when I don't feel like cooking for hours. 😂
Edit: also I like the taste of century egg but not the texture so If you want something similar but not exactly the same I recommend a poached egg marinated in a mix of red miso, soy sauce, hot water, and garlic. Plus you can make the eggs a night or two before and let them marinate!
I love your super open & positive attitude when trying new foods! As a kid, I hated century eggs... but now as an adult, I love them 😂 It's an acquired taste for sure, but so flavorful and yummy.
I mean honestly I always think what’s the worst that will happen i don’t like it...and usually I think so many people live these foods no matter what i can find a positive even if it’s not 100% for me
I'm indonesian, never seen anyone make rice porridge by blending the rice before. My mum just keeps cooking the rice until it gets to the correct texture.
Is that jayb🥺
@@aditigupta491 yup ! Are you an ahgase ?
@@speakofthedevil3216 yessss!
@@aditigupta491 such incredible taste 😌
@@speakofthedevil3216 hehehehe🤭 you too
I’m Brazilian and I was so expecting “Canja de Galinha”!! I was excited about it hahaha I’ve never heard about this other dish, but Brazil is so rich in culture and different flavors, so that’s ok!
Canja nunca falha!!
This is what I have always believed the internet was for!!! To UNITE us, and teach us about our world!!! Thank you for these videos!
My mother generally served me
Khichdi and congee(we call it as maad-bhaat, without sauce,meat,egg on it; serving it with a simple lemon pickle{that's without vinegar and spices})
I still cook khichdi once a week
SAME!
same here! maad bhat is a classic Bihari comfort/soul food! memoriess
How about showing us international "hangover foods"?
Eat lemon
@@commanderofkesariyaknights 😂😂😂
@Jeremiah Fornshell I'm from Europe so our mcdonald's is a bit better quality than in north america but it's the only thing that works for me, the right balance of salt and a nice cold coke
My answer is always some type of soup. I just need the salt and liquids, honestly.
Burek
6:37 gather up my fellow Singaporeans 🇸🇬
I feel like sick foods vs pop food is one of the best ways to understand traveller vs tourist vibes. Trying out the sick foods of a country really gets you to understand how people actually like their food and what makes them comfortable. And when you factor in that many large countries have dishes that are extremely region specific lets you understand the history and culture of the place.
Great work as always Beryl
Favorite food when I’m sick is what my mom calls sick eggs, she had it when she was growing up and passed it along to me. It is great when you have an upset stomach or are feeling depressed. It is bite sized pieces of buttered toast with a poached or soft boiled egg on top with some salt and pepper. You cut the egg into small pieces and stir it all together.
Ahh my heart, thank you for sharing!! My mom would make this too, and it would make me feel so good 💗 sometimes she would add feta cheese in it too. Lots of love and blessings to the moms out there who know about sick eggs!
This sounds wonderful! I’ll have to try it sometime soon. Thank you for sharing ❤️
Can we just appreciate everyone who was part of the Video.
Thank you for being confident and sharing your tasty dish with us:)
This is so interesting! And as a Brazilian I can totally agree with Poliana regarding the big cultural differences from region to region in Brazil. For example I have never heard of the recipe mentioned since I grew up in Rio and in my house my grandma would make "Canja de Galinha" (chicken soup with potatoes or rice) when someone was sick... But during the time I have lived in the south of Brazil some friends commented they were used to different recipes for sick days, for example "Polenta"(probably an influence from italian immigrants). It is so much fun how much we can learn from each other!
Mashed potatoes with an influence from potatoes 🥔🇧🇷
Also in Minas Gerais we usually eat Canja de Galinha when we are sick.
My grandma and mom always made me green tea over rice when I was sick, or just wanted some comfort food on a cold afternoon when I came home from school. I LOVED it soooo much🥰 I 100% forgot about this dish and I’m sooooo thankful you just reminded me! I’ll be making this all winter 💙
Being from Alabama in the good old USA, my mom always made me cornmeal mush when I was sick. She boiled cornmeal in milk and water until a smooth, creamy consistency, topped with butter and a little salt and pepper. Wonderful stuff! Always made me feel better.
I absolutely love the inclusiveness, love of diversity, and positivity/wholesomeness of this channel and series. Thank you so much for creating such a comforting and excitingly educational place!
Just a heads up, cassava flour is sold as tapioca flour in the US. It's just kind of A Thing. I use it all the time to make brazillian cheese bread.
Please help me understand something. The lady cooking the Brazilian soup said that cassava flour is added at the end to thicken the soup. But, the packet the flour came from says "Stone Ground White Cornmeal", rather than cassava flour she was talking about. So, I wonder, does cornmeal found in Brazil or parts of Brazil have cassava flour mixed into it? Or was it actual maize flour?
Cassava is an important crop in Western, Eastern and Southern African States. As is Maize. Cassava flour is used on its own, or mixed into maize flour.(Maize is also a major food crop, and the flour is used on its own, or mixed into other flours such as millet).
Fun fact: The maize we eat in many countries in Africa, is a white variety, not yellow as is found in Italian cooking or in the US which they call corn. It is used as the plain carbohydrate accompaniment to vegetables and meats. As is rice or bread in other cultures.
@@sheilangumi-mbugua2173 Beryl addresses the question of the cornmeal in her video. She said she couldn't find cassava flour (not knowing it gets labeled "tapioca flour" in the U.S., instead of just being hard to find), so she asked her source for the recipe for something she could find that might do the job of the cassava flour. I'm guessing the dish is traditionally purely made with cassava flour in Brazil, and most countries would probably require a blend of cassava and corn to be labeled that way.
Here in the U.S. we call maize corn...and I still need to look up why. But, in the end, it's probably like any other name that was replaced or changed when it was adopted by a new culture. Maize is the original word for the grain, from the Native Americans who originally cultivated it in the Americas (North, Central, and South - though, obviously, not all of them called it maize uniformly, for probably similar reasons the U.S. calls it corn). All maize around the world was transplanted and selectively bred from the maize found in the Americas. The maize you eat in much of Africa was probably either adapted from one of the white varietals of maize (early maize was more like the decorative corn some U.S. houses still use during the Autumn; dry, small-grained, not as sweet, often multi-colored, and harder), or the variety that grew best in Africa just happened to be a white one.
@@sheilangumi-mbugua2173 beryl can't find cassava flour, so her Brazilian friend told her to use corn meal
Hi! I'm Polyana from the video :-) tapioca flour to make cheese bread, "pão de queijo," is different from cassava flour! Tapioca flour = "polvilho" and Cassava flour is "farinha de mandioca" - Same root/plant, different processes of extraction. The corn meal is a better substitute than tapioca flour because of the consistency being closer to cassava flour/farinha de mandioca.
Tapioca flour is "polvilho", isn't it? I think in this case the cassava flour is simply "farinha de mandioca" (the one we use to make farofa :)
thank you for being so respectful with all the food you tried! none of the 'eww look at this texture' kinda thing. reason why i love watching you, thank you for being so open minded ♥
I'm from Germany and my mum always made garlic soup with beef when I was sick. The whole flat smelled like garlic for days, it was soothing and amazing.
Also from germany, my mom always had fresh tomato soup and cacao for me ✨
Hi from Germany, too :)
My Mom always cooked a fresh beef broth (a thick cut of beef meat with bone , carrots, leek, celeriac in pressure cooker for 45min) and then added soup noodles to the broth.
I remember, I was little we had pasta on the form of tiny stars or letters :)
When I had an upset stomach or the stomach flu I would get A glass of coke and pretzels or pretzel sticks...
Good old memories :)
@@pinkm4ngo77 Yess Buchstabensuppe (Letter Soup) or Sternensuppe (star Soup)!
@@gyraniball7494 Tomato soup and cacao? This sounds interesting
Another German here. Hot milk with honey was the staple bedtime drink for us when we were down with a cold. In the mornings, we would warm up our milk before putting them on our cereals, because cold foods were a big no-no. I think chicken soup was a more frequent dinner when we were sick as well. I kind of miss the alphabet & star noodles, lol.
I had a Greek roommate in college and whenever anyone in the apartment was sick she would boil them an egg, peel it and give it to them. No salt etc., just a boiled egg.
I love that you’re soliciting recipes from people so that the version you end up with is authentic to their experience in their home culture. It’s respectful and it’s a better way to get to the good stuff!
I fell in love with yogurt soup on a trip to Turkey. Most of our hotels included some variety of it on their breakfast buffet. I will definitely give the Armenian take on it a try!
Lmao I'm literally eating khichdi right now. I got my covid vaccine so I was feeling a little tired and my mom made khichdi to help. It's definitely the best.
I am so glad I found Great Big Story just before it shut down. From their first video I watched (which was the Instant Ramen one), I've enjoyed your positive energy and your desire to explore culture through food, which is still very present in your videos. Please continue doing this. It's amazing.
I’m from Bangladesh and when I’m not feeling well, my mom (or dad) makes me kichuri, basically the same thing as the Indian version... but we call it ki-chu-ree and it’s normally served with an egg omelette and a veggie stir fry , although the consistency is a bit more rice like, cuz the one in this video seemed very well blended together
@Rabea Halim oh yeah! That too!
We do too, bangali here! From west Bengal!
We actually have a kind of khichdi that is more rice like too, just the one in the video is more common
We also have kichri which is rice like not well blended as shown in video😄😄
I’ve been depressed and frustrated since discovering that food sensitivities were affecting my health. Now that I’ve found your channel I have a much more positive outlook (and a trip to the asian market in my future). Thank you sooooooo much for broadening my culinary horizons! I’m looking forward to making grain- and dairy-free versions of the many recipes on your channel!
This has been one of my favorite episodes. I love hearing from everyone around the world and their cuisine. Such a good one! And thanks to all those that shared with us!
Lol I am a khichdi lover. And would eat it in different ways from and extra runny for the sick days to a spicy garnished on a good day! So its good to know that theres more sick-food to try that seems as delicious(and healthy) as you make it sound! Thanks for the vid💜
Hyderabadi kichidi is awesome. My mom makes great Hyderabadi kichidi. My wife is Maharashtrian, so her kichidi is more of the runny version which is very mild but also yummy.
I don't even see kichdi as a sick food this is my staple
In Vietnam we have something called "cháo trứng" when we don't feel well. It's basically just rice with runny texture (you can blend it or just cook rice with a lot of water to get that consistency) and mixed it with fish sauce, a beaten egg, and sliced perilla. The dish is light and creamy and refreshing for those who got sick, but you might feel different when you are not sick at all, or only i feel it that way lol
would you be willing to share a recipe for it? i can’t find any online
I love the variety of foods and cultures! I also like how you had people present their own recipes!
I always had "rose hip soup" or "blueberry soup" when I was sick. Especially when my throat hurt so much I couldn't swallow anything rough.
I'm from Sweden 🇸🇪
I'm in the US, near Dallas TX. Rose hips are very healthy, lots of vitamin C. Every year we would go to my cousin's farm in the country to pick hips from the wild roses that twisted and grew around all the fences. You brought me memories of good times.
Same same! Lying in bed with a cold and craving rosehip-soup with vanilla ice cream!!!! Or blueberry soup.
Would you mind sharing the recipe? 😊 My mom has Shingles and isn't feeling too well, and this sounds like something she'd love!
Beryl, you are one of the brightest people I have seems, and you really have that appreciation for different cultures and and traditions that many people don't have🤗🤗
Another popular comfort food in India are semolina (rava) porridge, rice porridge.. particularly in Maharashtria and curd rice in southern states
Oooh, I haven't heard of semolina porridge in so long! We ate it in Germany too! My parents would make it for dinner occasionally. It was seen as an easy treat for kids. I miss it and would still eat it if I knew where to find it here in Canada. None of the Canadians around me even know what semolina is.
@@songpoetry1 I guess you could find it in an Indian grocery store.
@@nikhilreddy8550 Oooh, that's a good idea! I looked it up and there is a few Indian grocery stores where I live. Thank you, I'll be so happy if I can have semolina porridge again!
@@songpoetry1 haha of course you will have Indian store nearby. They are everywhere. 😂
Glad to be of help. Hope you find what you are looking for and enjoy your meal.👍
@@nikhilreddy8550 Thank you! 😊
Wow this was such an interesting segment. I never thought about what people ate when they are sick in their home countries. Thanks for this insight
I feel like drunk food around the world is the natural progression of this series
My mom - Here’s a mug of instant beef bouillon, a sleeve of saltines, and some 7-Up.
The soda has to be room temp too :)
don't forget the gatorade and ginger ale lol :)
This is for sure the USA sick meal, except mine was Sprite. Couldn't drink it for years without feeling the urge to vomit.
my mother was a big believer in bananas, toast, rice, and FLAT, room-temp ginger ale. I still like bananas and toast and rice, but ginger ale is something I'll only have when I'm really sick. and I don't let it get flat!
Chicken broth, saltines, dry toast, and ginger ale! Still have this when feeling ill
So glad to see armenian cuisine being represented 🥲💜
I'm Singaporean and was excited to see Singapore featured here! Quite a number of people here (myself included) actually don't like the taste of century egg as it is a very acquired taste. Often the century egg is diced into smaller pieces and mixed in with the porridge, making it more palatable that way!