A-Z Global Dish Challenge: J | Sorted Food
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- เผยแพร่เมื่อ 2 ก.ค. 2024
- It’s challenge time! Chef Ben must spin the wheel and cook a dish from a Mystery country! Today’s country begins with J!!
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cooking notes: 1-the jameed should have been rinsed off once or twice before soaking because after the process of dehydration it is usually coated in a layer of salt for extra preservation.
2-jamie was right. the rice nowadays replaces the original flat bread which was made on a hot plate and usually torn into bite-sized pieces then after being soaked in the sauce and mixed with the meat, made into small balls and thrown into the mouth so as not to cross contaminate the fingers with saliva because this is a sharing dish and is eaten by hand, a tradition that is still kept alive today.
3-the jameed sauce is prone to splitting thus the cornstarch. it is usually blended or more traditionally minced by hand in the cold water after soaking and then boiled.
4- the rice is only spiced with turmeric and ghee since jordanian ghee is usually already spiced with fenugreek, turmeric and maybe some other spices in smaller quantities.
5-cooked onion does not belong in the mansaf rice. it is kept raw and eaten at the side like a salad, so when one takes a mouthful of mansaf they usually take a bite of raw onion with it.
6- the almond or any other nuts provided are strictly for garnish. they are toasted or fried in ghee then kept on top of the rice to stay crispy
7- traditional jameed sauce doesn't include raw yoghurt but it is added these days to make the process easier
8- the bread is usually just added to the bottom of the rice pile and used to soak up the sauce and to be added to the individual rice balls
9- i've never heard of anyone using lime or any kind of citrus with mansaf
10- the meat is usually kept in bigger chunks on the bone and the addition of the bone makes the broth much richer. it is boiled for a long while until the meat is literally falling off the bone and easy to tear off with fingers and added to the rice ball
Oh wow, thank you for all these notes! I’ll pass your comment onto the chefs as they’d love to read this 😁
Hayley @ Team Sorted
Shouldn't the rice be toasted in the ghee before boiling too?
@@YaaLFH yes i forgot that part. Thank you 😅
@@MoonOpheliac I’m not too adventurous about cooking at home, love to eat out though, but this looks so delicious, I’m going to attempt it as soon as I can track down the jameed hopefully I’ll be able to do it for the family this weekend thank you for the extra notes I’ve copied them out. Oh boy if I pull this off my family are going to be surprised. I’m usually the ‘roast dinner’ Gt Aunt
@SortedFood thank you. They did a great job though.
14:07 This sound Ben makes is exactly the reason why I love this format. It encapsulates it so well.
Showed this video to my Bedouin colleague, she said she makes it every saturday and invited me to try :)
I’d definitely take up that offer if I was you 😆
Hayley @ Team Sorted
@@SortedFood will definitely do :)
In Jordan they have it on Fridays because they always fall asleep after eating it 😂😊
thats her way of saying the way they did it was shit - im arab i know how these old ladies function🥲
I'm very jealous and very sad that I'm in Texas, so I'll have to find out if there's a Jordanian restaurant near me.
"I think you've already made your mind up and your just asking me so I feel included." I'm dying here!
Like an old married couple
So cool that there's a fan in Jordan who sent you ingredients, what a community we have here! ❤
How nice huh? It really made all the difference too ☺️
@@SortedFood it's lovely. 🙂
agreed! Crazy to think this community really is world wide
Ben mentions Big Night In and now I want a reboot of it, please boys
I’ll let the team know 😁
Hayley @ Team Sorted
@@SortedFoodYes, please! It was so nice seeing big night in on the live. It’s one of my favorite formats.
That would be fun
Yes please! One of my favorite series!
A few weeks ago I was rewatching the videos...I wand the series back!!!
What are the odds that I discovered this channel yesterday and today they are cooking my national dish mansaf!
The world just works like that sometimes, doesn't it?
@barefootalien it sure does, it just did!
Welcome!
I'm so excited for the Kenya episode 🇰🇪🇰🇪
For recommendations I would say like
1. Samaki wa kupaka with Ugali and Sukuma (Collard Greens)
2. Pilau (beef or chicken) with Kachumbari
3. Chapati with Ndengu (Green Grams) or Mbaazi (black eyed peas) cooked in coconut milk
4. Ugali with Sukuma and Nyama Choma
Yes will be most surprised if the Kenyan dish doesn't include Ugali.
So pilau is a common dish even in Kenya? It baffles me everytime I hear a new country who eats it. It really is one of the most wide spread dishes in the world.
@@Brainspoil It IS the most widespread dish on earth in all its variations: Polao, pulao, plao, pela, pilav, pilov, pallao, pilau, pelau, pulao, palau, pulaav, palaw, palavu, plov, plovas, palov, polov, polo, polu, kurysh, fulao, fulaaw, fulav, fulab, osh, aş, paloo, piles, kürüch, paella, biryani, nasi and even more.
Masuri Sana, was just going to say sakuma wiki and ugali too. Ohh what is the name of the porridge drink?
@@telebubba5527 yep, common here in Aotearoa by several of those names
“I feel like you already made your mind up and you’re just asking to make me feel included.” 😅 such little brother energy
Im impressed with Mike taking the initiative with the rice. It showed a bit more confidence.
I really love that with a dish like this you can picture the history of it, it's not cheffy it's not fancy, it's food. It's a nomadic peoples food. you can really tell that
Apparently this series also serves as a kind of litmus test to see if Sorted has viewers from (n) country. So far people from the last three countries, Guyana, Haiti, and Indonesia have positively flooded the comment section of their episodes.
Come on, Jordanian viewers, where you at?
IMO its pat of the algorithm that helps boost visibility. It's why there's a phenomena that when talking about Filipino food, a LOT of Filipinos will flood the chat, as the biggest advantage that Filipinos have is that they officially speak English as well, so the overlap and understanding is much higher than some of the other groups.
@@Dudewitbow Some of the comments on the Indonesia episode were downright in Indonesian though, and that's part of the fun. They know Sorted knows how to use an online translator :D It's like if anyone even slightly mention Germany in any video, the comments instantly go "dieser Kommentarbereich ist nun Eigentum der Bundesrepublik Deutschland".
In Jordan, I'd imagine.
Love A-Z challenges! You guys should make more of these!
Would also be a fun format for the lives - give the cooks a couple lifelines where they can ask the community for some hints!
GREAT IDEA! 🙌
Yeah I'd love it if they went back to A after they finish Z because there are so many countries to explore
UGALI NYAMA CHOMA NA KACHUMBARI is Kenya’s national dish. Good luck pronouncing it correctly..
Tip: It's is pronounced exactly how you read it. 😂
Bonus points if you use a SUFURIA.
I am wondering, is Kachumbari similar to _kachumbar salad_ we have in India - a mix of raw cucumber, onion and tomato, with some salt, chilli and coriander leaves?
@@whydoineedanameiwillneverp7790 Its roast meat with pickled vegetables so it might be like the pickle part?
Am from Tanzania and we usually have it with MAARAGE as well…for a veggie version! So good…miss home food :(
13:19 Shoutout to the Jordanian legend who sent it over! 🇯🇴
Hey, Jordanian fan you guys did I great jon I was got so excited seeing you guys create Mansaf
One thing I would love to see is you guys trying surströmming - yes, the smelly Swedish fermented fish - but done CORRECTLY! Not just opening the can and gagging at the smell, or trying it straight out of the can for laughs. Would be cool to see you actually use it in the traditional way with flatbread and potatoes and what have you. See if you think it's actually edible when done right! 😊
They've tried it a few times. They did have it with flatbreads and potatoes in the fermented poker face
@@Southpaw535 I searched but can't find it. :/
First of all: DO IT WITH SOMEONE WHO KNOWS HOW TO DEAL WITH IT! And eaten outdoors!! As novices that is by default really. But first rinsed, as it definately absolutely must be done. I gag everytime I see folks eat it directly out of the can, so disgusting. Brr.
My first time eating it, one fish lasted me for four portions of flatbread sandwiches. Yeh, one needs to ease in to it.
Yes it was done three years ago, Poker face fermented foods episode. I just googled Sorted foods surstromming and found it.
Idea for a new challenge:
They get all the incredience and a picture of the finished dish and have to make it without any aditional clues
make the normals do it :3
14:46 ‘Big Night In’ was truly awesome! Also, ‘staying in is the new going out’ really was quite prophetic, eh?
I love how this series makes me want to try to make more food from different countries.
5 minutes in and I’m wondering if Mike has been to Jordan before 😂😂
You think? 😂
I have been to Jordan for 3 weeks, and I dont think that I saw Mansaf on a restaurants menu. Can it be, that this dish is only prepared at home, for celebrations, weddings, funerals etc. and that its not served in restaurants ?
@@swissfoodie3542likely. Like many British traditional dishes are seldom seen on British restaurants menu, but we would have them for dinner
For a day and a half
Maybe not the country jordan
Wow, Ben's casual mention of "Big Night In" was a blast from the past. That was the first Sorted series I ever watched, almost a decade ago now. Thanks for all the years of entertainment and knowledge!
They did a big night in on the Live last weekend. So it's fresh again.
Yes! It's back! One of My favorite formats! This is SO fun!
I'm anxiously waiting on the more esoteric dishes as we get to the latter alphabet, and hoping they happen.
Love how Ben knows the proper way to eat with your hand. So many people do it wrong and it just makes it more difficult
Well done boys
I know right!!! ❤
I prefer to use cutlery, it's far more hygienic.
@catwoman7462 We wash our hands before and after we eat.
Why is it different to eating a sandwich or a burger or chicken and chips with your hands? It also provides a better experience as you will never burn your tongue, you can feel your food, and rip apart things like meat and veg to a smaller size to make a more pleasant morsel
@@qsmfocus Everyone scooping food from the same dish is nothing like eating a sandwich. It's quite revolting actually.
@@catwoman7462 As was said before, hands are washed before eating and depending on the dishes in between as well. Most people around the world eat with their hands and if you know the etiquette around it it's not more or less hygienic than eating with cutlery. I've seen people licking their knives while eating, I believe that's against etiquette as well. When we eat with our right hand (if you are right-handed) the only thing that goes into our mouths is the food, not the fingers. So there is no saliva being mixed into the shared food on the plate. Only after one has finished the meal, the fingers are cleaned.
The reason I usually rinse lamb meat is because of bone dust and/or bone pieces. it is of course because I usually work with lamb chops with the bone still attached.
Uk government advice is to never wash meat
@@andywatts8654 When have the UK government had any sense??
@@RochelleHutchinson It comes from experts on hygene -- they explain why and it's very good advice
Reasonable!
I grew up in Kenya. Ugali is a MUST. It’s eaten with a meat or vegetable stew. You ball a little Ugali in the hand and dip it into the communal stew pot! Can’t wait for that episode!
I lived in Kenya for 5 years. Ugali isn't my favourite but nothing makes me feel more like being back in kenya like Ugali, sukuma, nyama choma, kachumbari, with some good bone broth.
@@damonchen8606I've only spent a couple of weeks in Kenya, but I always try to bring a dish home with me. So, at least once per year I make the beef stew with sukuma and ugali. Very nice.
Ha me too, soo miss it lol, oh Kenya chevrada
I love how Mike, in his sheepish slight insecurity, proposes his idea of the cooking process of rice and gets excited when Ben agrees
You can always tell a person who grew up with induction stovetops. Meanwhile, my upbringing is screaming in my head, "Turn the handles out and not directly over the hubs !!!!"
I think you mean ceramic stovestops right? As opposed to open flame?
@@KungKokkos No, ceramic cooktops still cook through heat and you shouldn't put your hand on/near it.. Induction is through electromagnets.
@@maromania7 Yeah but why would that affect putting your handle over a different hub..? Besides, induction generate heat through the magnetic field but a used one is hot af just like any other hob.
@@KungKokkos The point was, with any type of stove top other than induction, you should keep the handles away from the other heating elements because they will get hot. Not a worry with induction.
@@bdshepherd But why would your other hubs be on?? If they are in use, how do you even manage to put a handle over it when there is a pan or something there. If it's not in use, why is it on and hot? Never in my life had this issue with a regular ceramic stove. I'm having trouble picturing the scenario this advice is meant to solve, that's all.
SortedFood HQ Peace Offering Starter Pack:
- Vodka
- A pint of lager
- Pork Scratchings
- Maybe Mansaf
LOVE THIS FORMAT! As a Jordanian, I see a few mistakes here and there, but I really love the logic of how you got to a very similar result!! Stop by Jordan on your next Middle East trip and try a proper traditional mansaf and I’m sure it’ll knock your socks right off!
@@sulimanal-adham8702 what would you had done differently?
@@DizzyBusy My Dad is Jordanian and we have this for special occasions and when we go back there. I've never seen lime or lemons, the base of the serving platter is usually flatbreads (not always included), then rice, meat, then fried almonds or pine nuts. The sauce is poured over (and in between layers) and is quite a lot thinner than in this video. Also normally the meat is much bigger chunks and i've not seen cooked onion but someitmes garlic is added into the sauce near the end of cooking so it still has some punch. Still a great attempt in this video and they were bang on with only eating with your right hand! My cousins told me off this summer when we ate mansaf the night before a wedding for trying to use a spoon
A-Z was the reason I first subscribed months ago! So glad it's back!
This is definitely my favorite Sorted series. I hope you guys go through the alphabet again to get to some of the other countries that you didn’t cover
I _believe_ this is their second go through the alphabet, actually.
Hardly. The format barely started a year ago and they're barely halfway through the alphabet. @@barefootalien
You guys are format machines lol, every one of your ideas is a hit (the ones that make it to production at least)
I shouldn't watch these videos after lunch... Now I'm hungry again
SAME! 😆
How good did this dish look?! Drooling right now.
Hayley @ Team Sorted
We are totally using these for as a launching point for culture studies for our homeschool!😍🥰 a kids version with simple dishes that elementary students could make would be absolutely amazing
Omg yayyy my favorite dish!! Thank you for doing this!!! Didn’t think I could love you more. From Jordan with love Manal.
My wife (who is Palestinian) makes this for me a lot, but a different version. There are lots of ways to make it, and you can find different styles of it even in nearby towns. The style my wife makes NEVER has the yogurt sauce but has a lemon garlic sauce and uses chicken and beef instead of lamb. She also puts shraq (a very thin flat bread) in with the rice, which absorbs the sauce and is delicious.
I come here to comment that this is my favorite format, then another video gets posted and I think, no, this is my favorite format.... So all that to say, I love y'all
Didnt know about the dried yoghurt. Probably because fresh is always available. Many areas also do kubbe in buttermilk. Here in yemen we just make a rue with butter and flour then boil the yoghurt, buttermilk mixture with rue leaves for flavour add smoked ghee on top then eat it with aseed. The dish you said was saudi and ate with honey
The best format you do. There is so much cuisine out there that rarely gets talked about by Anglophone chefs and creators, and it's so interesting and fun to get introduced to some of it. Would love to see it more often!
I would like to see a deep dive into how different countries make what is essentially the same dish, what stays the same and what regional differences appear. Like here, the mansaf is very similar to pilau/pilaf/plov and even biryani and paella, but Jordan uses this dried yoghurt. Or dishes like shakshuka, menemen, huevos rancheros, strapatsada, uova al purgatorio etc.
Thats a great Idea
I would suggest that it was from the spread of Islam through Arabia, the Levant, Persia, North Africa and Turkey, as well as eastern europe.....which can be seen with Ottoman cuisine in the Levant, Armenia, Georgia, Greece and Turkey. The different caliphates that moved their centres from different parts of the world, ie Mecca, Petra, Damascus, Baghbad, Cairo, Istanbul etc spread ideas, science, food and ingredients.
In regard to rice etc and many other spices, the Murghal empire has its roots in Persia and Islamic expansion. Also the main cross roads of the Spice and Indian trade routes went through the Islamic Empires, so many of the foods, spices, condiments etc were available in most of these countries.
@@iainrendle7989 It's not just Islam, Jews had their hand at spreading it too. It made it all the way to the Caribbean and Southern America! And the regional versions are still variations of the same base dish but the results are quite different. It would be interesting to explore how geography affected the recipes.
There are other dishes that spread wide too.
Yes, another video from my favorite format ! Thanks a lot Sorted lads. I am curious to see what you will cook from Jordan.
Just want to say, as I try to do on every video in this series, that I absolutely love this series so much and think it's some of the best stuff you all put out. Keep 'en coming!
You can tell Ben has been to India seeing him eating so nicely with his hands
What a great format, glad its back. I'm not from Kenya, but I hope its Matoke. As it's a wonderful dish.
Love Matoke in all forms
Matoke is amazing. So is fried cabbage and carrots
55 seconds ago, literally just in time to keep me company while making and eating dinner. thanks lads!
What’s cooking? 😋
@@SortedFooda very humble ✨girl dinner✨ in the form of breakfast for dinner: scrambled tofu (vegan scrambled egg) with water cress, freshly baked rolls and arguably too much butter lol 😂
@@hernorthwindsounds good!
@@hernorthwindno such thing as too much butter!!! 🤘🤘
What an incredible global challenge of dishes! I love the creativity and passion you put into each recipe. The J episode was spectacular, and it's fascinating to see the culinary diversity on display. Congratulations to Sorted Food for taking us on this delicious journey around the world, dish by dish! 🥰🥰
I was asleep due to meds but woke up from my sleep just to watch the latest Sorted video. And y'all did not disappoint. I love this format. Especially how Ben uses logic and reasoning building upon his existing knowledge base to walk through the recipes. Even just simple things like, we dont need to pressure cook the lamb for 20 mins cuz we cut it into quite small pieces.
I love this format. I keep thinking as yall get closer to O and Q, will yall still spin the wheel? I'm so glad yall are still continuing this series, and didnt just stop it half way through. Do you think we could get through all the letters this year or will this continue till 2025?
I just love these global dishes format. The different ingredients, food combinations, different cooking techniques is so fascinating to watch and learn about. I had an idea about what i would love to watch someone create a video about. Like pick one country, then a breakfast, lunch, dinner, dessert dish each popular in that country along with some beverage from their to get a more wholesome experience of a particular region.. Im from India and here itself there is so much diversity regarding food that you could never go out of content ideas.. to learn the same of different countries would really be a lovely experience
These videos are one of my favourite formats. I love learning about new dishes from countries that are not familiar to me.
Not a massive fan of washing meat either in the UK. Some Chinese recipes I have used before really call for it so if required I make sure I lower the chicken into a bowl already filled with water to reduce splashing as much as possible but then you really have to clean down the sink anyway just to be safe.
Uk government says to never wash meat
@@andywatts8654 UK government are not my first choice for when looking for advice when cooking other cultures foods
@@Caulkhead It's nothing to do with cultures you nutcase - it's basic hygene guidelines
When my Jordanian neighbor makes Mansaf she browns the lamb meat, which give the dish a great flavour. If you have an InstantPot you can use the sauté setting to brown the meat.
Swede here but with Kenyan half sisters and a lot of time in country. Many dishes are heavily influenced by or even originated in India. Ugali, githeri, sukuma wiki, ndizi na nyama are maybe the most Kenyan I know. If doing a stew you must not forget Royco mchuzi mix. :)
Oh Kenya. Will you go for the traditional Nyama choma; roasted meats with pepper, ginger, lemon & garlic plus sides of Kachumbari & Ugali? Or something a bit more unusual like termites or a good pudding like Mandazi with Chai Ice cream?
Chai ice cream? Oh wow 😍
Can’t wait to dig into Kenyan food!
Really hoping they pick mandazi - that sounds exciting 😋
They should definitely do another bug tasting episode 🐜
@@SortedFood all great recommendations but i think they should try something like ghitheri or mtori, sth a bit different to what youd find in most places around the world, Nyama choma is similar to roast meats around the world, ugali, or a variation of it can be found all over Africa, same can be said about kachumbari, pilau, chapati... i do love all of these foods tho from my time in Tanzania
P.S also fried or roasted green bananas would be interesting since they know of plantains but im not sure of the bananas, thats why i suggested Mtori
@@kaleabkiros1297 ... whole goat nyama choma! have them learn about butchery and make the head/hoof soup too.
I have tried Mansaf in Jordan, at the recommendation of the guide my family had in Jordan. It is an amazing dish, and one that is very communal.
Though if I recall correctly the meat was actually cooked in the yogurt, to infuse the meat with the yogurts flavour and to tenderise the meat.
A-Z IS my favourite sorted series. Sad that it Takes so Long between episodes
Oooooerrr, Ebbers is stirring lots of negative energy into his jameed. Always stir deosil for positive energy, not widdershins!
I have tried Mansaf in Jordan, at the recommendation of the guide my family had in Jordan. It is an amazing dish, and one that is very communal.
Though if I recall correctly the meat was actually cooked in the yogurt, to infuse the meat with the yogurts flavour and to tenderise the meat
Hmm, like how here in the USA we often marinate chicken in buttermilk before deep frying it.
Bot comment lol even includes the "
" still.
@@toms2oo8 I was wondering about that "
", haha. I thought someone must have been coding all day
Ooo, yay, Kenya! My dad is Kenyan, so I grew up with so many of the foods from there. One that he really enjoys that grew on me is Ugali, which is a white stiff porridge made from maize. People usually use it as a staple to eat other foods with. My personal favorites are KuKu Paka, the Kenyan take on a coconut chicken curry from the coast and show how the country was influenced by India, and Mandazi, which is similar to a doughnut but infused with coconut and cardamon.
rinsing meat and chicken is really common in Asia (such as China) as well as the Middle East. A lot of the time it's to remove the blood and "impurities" from the meat. Sometimes the meat will also have a blanch to continue the process
That looks so delicious. I think this is my favorite series you are making. Love seeing you guys continue to discover and appreciate new flavors and new dishes! Can not wait for the next one.
Yay, so glad this series is back!!!
The left hand for cleaning nether regions after each bathroom visit and right to eat is automatic so I've never heard of the behind the back left hand. But I do get picked on for doing the British fork in the left hand, knife in the right when using cutlery. They dont notice im looking down on them for turning the fork over to scoop like Americans 😂😂😂
A to Z and Pass it on are tie as my fav videos you guys do! Happy to see a video of it today!
Definitely one of the best formats. Love to learn more about different cultures.
Absolutely adore this series! Such a great way to learn about food from all over the world!
Much love from the Middle East-JERUSALEM
Lots of delicious kenyan meals: ugali, mokimo, githeri, mahamri. If you wanted something really interesting look up mutura
Thanks so much for the recommendations 😁
Only really interesting if you've never had black pudding.
@@SortedFood im an Ethiopian who has lived in Tanzania, and they have similar dishes as Kenya, i would like to confirm that Githeri is an awesome dish, but i would also love to see the boys try mtori which is also very delicious and they would be surprised. i think that nyama choma and kachumbari even ugali are somewhat similar to dishes all over the world
Great video, I love these Global Food ones. That Jameed looks really interesting. An ingredient I'd like to have a play cooking with or even trying to make sometime. Thank you for introducing us all to it. The whole dish is the sort of food I love so will be giving it a go sometime soon.
Thank you for bringing this format to the fore. I enjoy it immensely.
I was just wondering a couple of days ago when we would get another A-Z
Glad to see it back.
Delighted to see Ben has learnt to eat with His hands like an Indian. ❤😀🇮🇳
I love this channel, and this is easily one of my favorite series that y'all have done. I'm so glad I found your channel.
I love these series, each episode is such a treat!! And learning about other cultures and foods is very exciting, and encourages me to try to foods and seasonings.❤❤❤
This is the best series. I love it! I've gotta try this recipe out though. That looked fantastic.
My favourite format on the channel !!! I don't know if they're so spaced between each episodes because they take lot of research time. But please keep them coming ❤
I love this series so much thank you for keeping it going I’m so excited for the rest of the alphabet!
For Kenyan food, ugali, kuku paka, nyama choma, mandazi, vitumbua… so much to choose from 🤩
This was lovely to watch and I hope you all get to visit jordan and try mansaf there. You did a fantastic job. What i was mainly curious of was that I always considered mansaf to have a flavor profile unlike anything else I have tried. And knowing that you've tried way more variety of foods than I ever did, yet you had the same reaction, is both exciting and a reason to feel proud of the dish. Countries of the region always love to fight on who cooks meals better, but mansaf is the one everyone concedes to the jordanians hands down. Thank you for this
Thank you all as always for these vids i learn something new alongside you all and its wonderful! Wonderful shout!
My new work schedule sucks but it's letting me get in on these nice and early! I might make this tonight, boys.
You won’t be disappointed! 🤤
Tips for eating with your hand: form a cup with your 4 fingers (index to little), take a small chunk of the food, form it into a ball-ish shape with your thumb and use the back of your thumb to push the ball into your mouth.
@@hehe88hehe Are you Indian? Because I'm Indonesian and we don't do the ball, we make more of a dainty pyramid with just the tips of the three long fingers. I think Arabs have a different technique altogether.
It's like how Chinese, Japanese, and Korean people all use chopsticks but with different holds :D We seem to also have different techniques when eating with the hand.
@@DizzyBusy Indonesian as well, but I was mostly self-taught, our family is more of a spoon and fork kind
I just finished watching the Washed Up Weekend episodes and I can’t remember the last time I laughed that hard!!! 😂😂😂 You guys are always funny, but OMFG!!!! I’m DYING HERE!!! I think the Pass It On at the very end was the biggest tragedy, but also the most HILARIOUS part of the whole weekend. Of course, Poker Face was also excellent! Poor James though 🤯🤯
FINALLLLLYYYYY KENYA!!!!!!! Okay. A common kenyan dish that most households partake is ugali(corn meal),meat and sukuma wiki (kales). But I would love to see ya'll recreate pilau,from the swahili people along the kenyan coast, which is mostly eaten during special occasions. Another option is ugali, nyama choma(roasted meat) and kachumbari.
I really miss the at the table and big night in series, it was so comforting and good variety of the food, you should bring it back! pretty please!
This is so brilliant, we eat mansaf all the time and this looks brilliant! Looking forward to more Middle Eastern dishes
Soooo stoked that you got Kenya!!! 🇰🇪 As a Kenyan, I would love you to try making githeri - it's lesser known outside of Kenya and was a staple of my childhood! But I'll be excited whatever you do! ❤
This series is always fascinating 😊
It’s so interesting for us too!
Traditional Kenyan food = ugali with various side dishes like sukuma, nyama (meat like lamb, beef, goat) vegetable stew githeri and eaten with hands. Another option would be irio which is more challenging to make. And yes I’m born and brought up in Kenya with lots of travels to UK. Ugali / maize meal is available in uk on Amazon or African food shops.
Traditionally those flatbreads are basically heated up on the back of a rounded slightly rounded stainless steel pan and then you know both sides and then they are served still piping hot...
Always love these episodes
14:45, memories of the channel's best years.
Oh wow impressed!
I agree the long comment..
Other stuff would be try to make the sauce clean and strained.. I do a lot of broth so to feed the sauce and finish the lamb in it as well!
Keep your spices and onions in chunks so you can fish them out
+ sourness from the “jameed” is unparalleled and has the authentic taste. But any yogurt would work with corn flower and eggs to thicken (yes eggs!)
Toast your almonds or pine nuts with olive oil.. and the bread traditionally is thin and called “saj”..
Sauce should be pourable
"I've used my dirty hand." Great quote.
That looks amazing! That must be so yummy 🤤 Jordan is such a beautiful country with wonderfully kind people ❤
super excited for the next one for sure. Jordan always reminds me of anthony bourdain cuz thats where i saw the first footage of it that wasnt just a random headline.
I've never eaten mansaf, but I love West Asian-North African cuisine. It looks delicious and right up my street.
I'm soooo happy you put Kuwait on the wheel! Thank you😊
Yes I was waiting for this series to came back!!!! Why I can't like it more than one time!!!!
OH, my favorite series! That's made my day! :)