I ask random people for their answers and tally the results. Can you guess which country will come out on top?

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Dans les régions tropicales, pendant la saison des pluies, camions et chauffeurs sont mis à rude épreuve quand ils empruntent des pistes boueuses. Au Brésil, la route BR156 présente quelques dangereux tronçons qui n'empêchent pas Sandro, passionné de camions, d'aller ravitailler des villages isolés au coeur de la forêt amazonienne. Benjamin, conducteur expérimenté d'autobus, fait quant à lui face à des défis semblables sur les routes vaseuses du centre du Cameroun. En plus des écueils liés à la présence de boue, il doit composer avec des passagers et des automobilistes parfois impatients en raison des retards engendrés par l'état du chemin.

Use my code BERYL at Grubhub.com if you wanna order a similar meal and you'll get $5 off your order of $15 or more! Thank you Grubhub for helping me make this series!!

Thank you so much to Luciana, Juliana, Thiago, and Carina for all your incredible help with my order!

Which cuisine should we explore next? Be sure to check out the other countries we’ve already covered in this series! Links below:
Northern India: https://youtu.be/0LTpdcgb2mk
Thailand: https://youtu.be/-8cwAKdtyHg
South Korea: https://youtu.be/pId3DKbtEw4
The Philippines: https://youtu.be/y8txqt2exjQ
Mexico: https://youtu.be/stY2DMyQvE0
Turkey: https://youtu.be/V-R5w68xna8

Menu for Rice x Beans on Grubhub’s website:
https://www.grubhub.com/restau....rant/rice-x-beans-68

Episode where I made Pão de Queijo:
https://youtu.be/0tNFNINcxw8?t=371

WHAT I ORDERED:
Dadinho de Tapioca (tapioca and cheese cubes, malagueta jam)
Beef Pastéis (Brazilian empanada)
Calabresa Acebolada (smoked Brazilian sausage, sautéed onions, fried yuca)
Carioca Picadinho (beef stew with sweet plantains, farofa, rice & beans)
Bobó de Camarão (pan-seared shrimp in a light tomato, coconut milk, yucca purée)
Passionfruit Mousse (condensed milk, passionfruit)
Cashew Fruit Juice

OTHER RECS:
Bolinho de Bacalhau (codfish croquette)
Camarão na Moranga (stuffed shrimp, seasonal squash, Brazilian cheese)
Frango à Milanesa (breaded chicken with mixed green salad & house dressing)
Seafood Moqueca (fish stew with onions, tomatoes, red peppers, cilantro, coconut milk & palm oil broth)
Picanha Grelhada no Alho (grilled steak with garlic, farofa, vinaigrette, rice & beans)
Fried Yuca
Coconut Pudding
The Gabriela

CHAPTERS:
00:00 Intro
00:48 Dadinho de Tapioca
02:56 Beef Pastéis & Cashew Fruit Juice
07:13 Calabresa Acebolada
09:25 Carioca Picadinho
11:30 Bobó de Camarão
13:36 Passionfruit Mousse
________
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(3 Dec 2022)
RESTRICTION SUMMARY: AP AND SNTV CLIENTS MAY USE

ASSOCIATED PRESS - AP AND SNTV CLIENTS MAY USE
Rio de Janeiro, Brazil - 2 December 2022
1. Crowd of Brazilian national team supporters at the Copacabana's FIFA Fan Fest cheering as the game starts
2. Various of supporters cheering with drum players
3. Man cheering the crowd
4. Supporters reacting to a near miss
5. Women in costumes watching the game
6. Man posing as he was eating shrimp (Cameroon and shrimps spelled as "Camarões," in Portuguese)
7. Supporters reacting to a near miss
8. Crowd of supporters under the sun
9. Supporters reacting to a near miss
10. Supporters watching the game
11. Supporters reacting as Cameroon scores
12. Supporters watching
13. Supporters reacting to a near miss at the end of the game
14. Giovani Bittencourt dressed with a Brazilian flag as headscarf and a white robe holding a placard that reads (Portuguese): "Lets go Brazil"
15. SOUNDBITE (Portuguese) Giovani Bittencourt, travel agent:
"It was good, but we only played with the reserve team and it could have been better. But on Monday we'll see the real Brazil."
16. Ananda Conde cheering with a Brazilian flag
17. SOUNDBITE (Portuguese) Ananda Conde, medic:
"I didn't like but I think that Brazil is unshakable, what matters is the people here together. There's no team, there's no Cameroon, Brazil is the best."
18. Supporters cheering as Brazil classified first in his group.
STORYLINE:
Thousands gathered in Copacabana Beach to watch Brazil's football team lose against Cameroon in the last game of the group stage at the 2022 Qatar World Cup.

Vincent Aboubakar's powerful header was historic for Cameroon and Africa at the World Cup.

The stoppage-time goal didn't help Cameroon reach the round of 16 despite the team's 1-0 win over Brazil's reserves.

But it handed the five-time champions their first group-stage loss in 24 years, and gave Africa its first win against Brazil at the tournament.

Brazil had won its previous seven matches against African opponents at the World Cup.

"It was good, but we only played with the reserve team and it could have been better. But on Monday we'll see the real Brazil," said Brazilian Giovani Bittencourt at the Fan Fest.

Brazil, which had already reached the knockout stage after victories over Serbia and Switzerland, still finished first in Group H. It ended with six points, the same as Switzerland, but the South Americans had a better goal difference. Cameroon ended with four points and Serbia had one.

Brazil will face South Korea in the round of 16, while the Swiss will play against Portugal.

It was the 11th straight time Brazil won its World Cup group. It had won 17 straight group games since a 2-1 loss to Norway in 1998 in France. It had lost only one of its last 29 group matches at the tournament.

AP Video shot by Lucas Dumphreys

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#SierraLeone #Food #Vlog #CameroonianFood #sierraleonianfood #kelenkelen #krainkrain
#friedrice #jollofrice #palmoilsoup #potatosleave #cassavaleaves

I show you here the meal of the country here in Sierra Leon you have the kelen kelen what we call in Cameroon Here they call it crin crin and mix I must admit that here it's 2pm, a small time
difference with France. We have a 2 hour time difference
I assure you if you have to compare to Cameroon for example it has absolutely
nothing to do in terms of food there are no two. Im looking for my little braised fish even at the seaside. doesn't exist it doesn't exist so I'm looking for my ndolet, I'm looking for my ero
you see I'm looking for my Okok I am looking for my nkui I am looking for
my yellow sauce I'm looking for my kpem, so there you go
so if Cameroon is really proud of something it is really the food because I know that
Cameroonians are proud but go and see I know that Cameroonians are proud but go
and see elsewhere and you will see that we are sometimes a little bit behind on certain
things but in terms of food you can be proud of it

Contact for singing lessons, choral and vocal coaching and piano for beginners: jabl.music@gmail.com
----------------------------------
We are a family of voice and musical instrument lovers: piano, guitar, saxophone, trumpet, violin. Each of us plays or learns at least 2 instruments.
Purpose of the channel :
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To show you our achievements or our evolution on the instruments we are learning.
Isabelle Abildtrup's background, Author, Composer, Performer
Gospel Artist_Choirmaster_Choral Coach/Artistic Director :

1/ Founder of the gospel choir "HAPPY SOULS GOSPEL
https://www.instagram.com/nanc....y_happy_souls_gospel
-On Facebook
https://www.facebook.com/Chora....le-Happy-Souls-Gospe
.
2/ Founder of the event group the GOSPEL Blues SOUL https://youtu.be/oBIl8295JtE , French event group, pioneer and n°1 of the gospel events in the Grand-Est of France and bordering countries: LUX, SWITZERLAND, BELGIUM, REGION OF THE SARRE...

HIGHLIGHTS AND EVENTS
Seen 2 times on TF1 (REPORTAGE), 3 times on FRANCE 3,
for a GOSPEL CHRISTMAS IN THE YVES SAINT-LAURENT FAMILY
STAGES with ROMANE BORHINGER AT THE "EVENTS", JEAN MANSON, WITH EMMANUEL PI DJOB (HALF-FINALIST OF THE VOICE)

Egusi Pudding! Also known as Ngondo Nya Mukon and Gâteau au met de Pistache Camerounais. Where can I even start with this tantalizing dish?! Let’s try to start from the beginning-

Though the origins of this particular dish are harder to trace, Egusi Pudding is known to be a part of the food culture of the Northwest, Littoral, West and Central Regions of Cameroon. Traditionally, Egusi Pudding is a dish of honor and importance that’s prepared by a woman and served to a man of high significance in that woman’s life.

In our modern day, #Egusipudding is a little more accessible to everyone than in the past. When you do get the chance to indulge in Egusi Pudding, you’ll experience an extraordinary play on texture and flavor from moist and sponge-like to smoky and savory. Lucky for you, you may get the chance to indulge in Egusi Pudding soon!

Click Play to cook along with me or go to
https://www.kengskitchen.com/c....ameroon-recipes/came
to follow the instructions.

Website
https://www.kengskitchen.com/

DISCLAIMER
https://www.kengskitchen.com/kengs-kitchen-disclaimer

#howtocookEgusi
#Cameroonianfood
#howtomakeegusipudding
#howtocookmelonseeds
#melonseedrecipe
#Cameroonianegusipudding
#egusirecipes
#miondo
#miondoandegusipudding
#bobolo
#africanfood
#Kengskitchen
#commentpréparerleségousi
#leségousi
#égousi
#gateaudepistachecameroun

Tout ce qu'il faut savoir sur la cuisine ivoirienne: IvorianFood.com!
Apprenez à piler le FOUTOU en suivant cette vidéo!

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DJOUMGBLÉ – Ivory Coast - Delicious african recipe
DJOUMGBLÉ – Côte d’Ivoire - Délicieuse recette africaine

🍍 🥑 🥘 🍴 🍃

In Ivory Coast, Djoumgblé or djoumblé is nothing other than the name of dried and pounded / crushed okra, which is used in the composition of a stew bearing the same name.
Dried powdered or fresh okra is one of the most widely used vegetables in African cuisine and therefore, used in many recipes.

🍍 🥑 🥘 🍴 🍃

Enjoy all the nuances and subtlety of African cuisine through fun and informative clips.
Our mission is to share our love for the cuisines of the continent and to preserve the culinary heritage of our parents and grandparents for future generations!
You will find inspiration to cook delicious dishes, alone, with your family or with friends, sharing moments of sheer happiness ... sharing done the African way !

🍍 🥑 🥘 🍴 🍃

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African Cooking TV, the essentials of African cuisine in video
Cook African, carry on the heritage!
Music credit : Original song for African Cooking TV (all rights reserved) : Coulibaly et la Lumière

---------------------------------------------------------------

En Côte d'Ivoire, le djoumgblé ou djoumblé n’est rien d’autre que le nom du gombo séché et pilé/écrasé et qui sert à la composition d'une sauce du même nom.
Le gombo séché en poudre ou frais est l’un des légumes les plus utilisés dans la cuisine africaine et qui compose donc de très nombreuses recettes.

🍍 🥑 🥘 🍴 🍃

Appréciez toutes les nuances et la subtilité de la cuisine africaine à travers nos vidéos ludiques, conviviales et instructives.

Notre mission, c’est de partager notre amour des cuisines du continent et de préserver l'héritage culinaire de nos parents et grands-parents pour les générations futures !

Vous pourrez aussi trouver l'inspiration pour cuisiner des plats délicieux, seul, en famille ou avec les enfants, pour des moments de bonheur ... à partager à l'africaine bien sûr !

🍍 🥑 🥘 🍴 🍃

Pour nous soutenir et nous envoyer du love, likez, partagez et inscrivez-vous à notre chaîne Youtube.

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African Cooking TV, les incontournables de la cuisine africaine en vidéo
Cuisinez africain, perpétuez l’héritage !
---------------------------------------------------------------
#AFRICANCOOKING #AFRICANCOOKINGTV #COOKING #RECIPES #AFRICA #AFRICAN #CUISINE #RECETTE #AFRIQUE #AFRICAIN #AFRICAINE

Acheke, also spelled attiéké (Ivory Coast) or akyeke (Ghana), is a side dish made from cassava, and is a popular and traditional cuisine in West Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. It is accompanied fish or chicken and 2 side dishes of diced vegetables and tomato sauce.

🎵 Track Info:
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Côte d’Ivoire 🇨🇮 street food at night - Ivory Coast 🇨🇮 Ep12


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The 9th edition of the annual grill festival has opened in Ivory Coast. Participants are using the occasion to exhibit various Ivorian dishes.…
READ MORE : http://[a]www.africanews.com%2F2016%2F09%2F13%2Fivory-coast-annual-grill-festival-attracts-thousands-no-comment[/a]

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Yamoussoukro, Côte d'Ivoire - Welcome to Toumodi, a town just outside of the bigger Yamoussoukro, Côte d'Ivoire (Ivory Coast). And today Germaine is taking us for an Ivorian bushmeat tour where we’ll be cooking and eating some of the tastiest jungle food delicacies of West Africa!

We’ve eaten our way through the beautiful West African country of Côte d'Ivoire and today we’re in the heart of the country, home to the Baole tribe. Along with a rich culture and food, they are known throughout the country for their love of bushmeat and wild meats which can include deer, rabbit, and one of the most prized meat delicacies, agouti which is a huge rodent that’s also known as a grass cutter.

First, we stopped in the town where there’s a cluster of roadside restaurants specializing in bushmeat of the day. They had rabbits and deer, and I was excited to try some of the local deer. The meat is first smoked to preserve it, then it’s cooked into a stew with lots of tomatoes and chilies to make an incredibly tasty sauce. We ate it along with pounded local yams, which is locally known as Futu.

We then headed to the jungle camp where we first had a free range grilled chicken with plantains and chili sauce. I also had my first taste of Ivorian banji, palm wine tapped directly from the sap of the oil palm tree. It’s something truly spectacular, a perfect balance of sweet and sour.

For the agouti, it was put into a traditional clay ceramic pot, with onions, tomatoes, and chilies, and simmered until tender and juicy. It was so tasty. We ate it along with yams, plantains, palm oil, and of course, more banji.

It was another incredible food experience in Côte d'Ivoire, West Africa. A huge thank you to Germaine and Mr. Pokou for arranging this incredible time. Also thank you to my friend Mo Soumahoro from Belle Côte d’Ivoire (https://www.instagram.com/bellecotedivoire/) for arranging my trip and setting up everything in Côte d'Ivoire.

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Cooking the MOST POPULAR FOOD in IVORY COAST || ATTIEKE with fish || Abidjan west Africa
CASSAVA COUSCOUS, AKYEKE

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KÉDJÉNOU – Ivory Coast - Delicious african recipe
KÉDJÉNOU – Côte d’Ivoire - Délicieuse recette africaine

🍍 🥑 🥘 🍴 🍃

Kédjénou or kedjenou is one of the most popular dishes in the Ivory Coast. It's a tasty and astoundingly easy to make recipe.
Of course there are traditional variations of this recipe and there are even today many urban or European influenced variations.

Often made with chicken or guinea fowl, it is traditionally prepared with bushmeat (game meats) and slowly cooked in an earthenware jar that is sealed with banana leaves and string, a technique very close to the steaming technique used in North African tagines.

It is presumed that this dish originated from Baoulé farm workers and hunters. All the more that the word « kedjenou » would mean « shaking inside » in Baoule according to sources. This would refer to the fact that the pot is shaken frequently so that the chicken or sauce does not stick to the bottom of the pot.

🍍 🥑 🥘 🍴 🍃

Enjoy all the nuances and subtlety of African cuisine through fun and informative clips.

Our mission is to share our love for the cuisines of the continent and to preserve the culinary heritage of our parents and grandparents for future generations!

You will find inspiration to cook delicious dishes, alone, with your family or with friends, sharing moments of sheer happiness ... sharing done the African way !

🍍 🥑 🥘 🍴 🍃

To support us and show us some love, please like, share and subscribe ; )

FOLLOW US :

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🍍 🥑 🥘 🍴 🍃

African Cooking TV, the essentials of African cuisine in video
Cook African, carry on the heritage!
Music credit : Original song for African Cooking TV (all rights reserved) : Coulibaly et la Lumière

---------------------------------------------------------------

Le kédjénou ou kedjenou est l’un des plats les plus populaires de Côte d’Ivoire. C'est une recette savoureuse et incroyablement facile à préparer.
Bien entendu il y'a des variantes traditionnelles de cette recette et il existe même aujourd'hui de nombreuses variantes urbaines ou d'influence européenne.

Souvent préparé avec du poulet ou de la pintade, il est traditionnellement préparé avec de la viande de brousse (gibier) et cuit lentement dans un pot en terre cuite qui est scellé avec des feuilles de bananier et une ficelle, une technique très proche de la technique à l’étouffée utilisée dans les tajines d’Afrique du Nord.

Il est présumé que ce plat, est originaire des travailleurs agricoles et chasseurs Baoulés. Cela d'autant plus que le mot « kédjénou » signifierait « secouer dedans » en Baoulé selon certaines sources. Cela ferait référence au fait que le pot est fréquemment secoué afin que le poulet ou la sauce ne colle pas au fond du pot.

🍍 🥑 🥘 🍴 🍃

Appréciez toutes les nuances et la subtilité de la cuisine africaine à travers nos vidéos ludiques, conviviales et instructives.

Notre mission, c’est de partager notre amour des cuisines du continent et de préserver l'héritage culinaire de nos parents et grands-parents pour les générations futures !

Vous pourrez aussi trouver l'inspiration pour cuisiner des plats délicieux, seul, en famille ou avec les enfants, pour des moments de bonheur ... à partager à l'africaine bien sûr !

🍍 🥑 🥘 🍴 🍃

Pour nous soutenir et nous envoyer du love, likez, partagez et inscrivez-vous à notre chaîne Youtube.

🍍 🥑 🥘 🍴 🍃

African Cooking TV, les incontournables de la cuisine africaine en vidéo
Cuisinez africain, perpétuez l’héritage !
---------------------------------------------------------------
#AFRICANCOOKING #AFRICANCOOKINGTV #COOKING #RECIPES #AFRICA #AFRICAN #CUISINE #RECETTE #AFRIQUE #AFRICAIN #AFRICAINE

ATTIÉKIÉ MADE ME Travelled to ABIDJAN || IVORY COAST

Acheke, also spelled Attiéké (Ivory Coast), "Attcheke" or Akyeke (Ghana), is a side dish made from cassava, and is a popular and traditional cuisine in West Africa. The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous.
Attcheke is an Ivorian delicacy which is prepared by not only the Ivorian people but people in the western region of Ghana, and west Africa in general. It is made from grated cassava that is fermented, and is flavorful when eaten with fried fish with ground pepper garnished with chopped pepper and onion with a little seasoning for taste added with palm oil to give it a yellowish look and different taste. One can also eat akyeke with smoked fish and stew. It can be served with soup as well.

wikipedia

CASSAVA COUSCOUS, AKYEKE
ATTIEKE with fish POISSON

ORIGN

INGREDIENTS FOR ATTIEKE DRESSING:
Fresh cassava
Fermented Cassava
Red oil


Kincy Akpa is an amazing lady, so positive and talented, and so much fun to hang out with and eat with! She’s a trip curator and travel personality, entrepreneur, a blogger - she’s incredible with a lot of good work ethics. Check out her Instagram ( https://www.instagram.com/kincyakpa/)



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Please watch: "Feasting with World's Most Fertile Woman, 44 children and only 42 year old; Mama Uganda"
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#food #foodie #foodlover #africanfood #ivorycoast #ivorianfood
Most Popular ivory coast Foods | ivorian Cuisine


00:00 Most Popular ivory coast Foods | ivorian Cuisine
01:18 Beef Sokossoko 
01:38 Akpessi
01:58 Fish in Clear Sauce: For Special Occasions
02:25 N’tro Sauce 
02:42 Gnangnan Sauce 
03:13 Leaves Sauce 
03:27 Aubergine Sauce 
03:36 Djoumblé
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04:14 Kplé Ba 
04:54 Biékosseu
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07:04 Peanut Butter Stew (Mafé Sauce) 
07:34 Palm Oil Nut Sauce 
07:58 Foutou
08:19 Kedjenou
09:00 Barbecued / Grilled Fish, Chicken or Pork 
09:57 Ivorian Snacks (Alloco & Claclo) 
10:27 Garba
11:18 Attiéké

Buying food stuffs in the cheapest rural market in Anfion Togo West Africa 🌍

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Korhogo, Côte d'Ivoire - From the very northwestern corner of Côte d'Ivoire, we’re continuing our journey through the country in Korhogo, known for its unique food and especially high quality meat. Today we’ve been invited to a local home to cook some of the local Senufo tribe food and eat some of the best grilled mutton you’ll ever have.

Senufo tribe - Mo and I headed to a local home to cook a few different dishes including Joro, which is a unique green sauce made from pounded peanuts and bean vine leaves. It was definitely green tasting and quite a healthy dish. We also had another few dishes including bambara groundnuts which were some of the best beans I’ve ever had.

Choukouya - One of the greatest of all West African street foods is grilled meat and I’m talking about choukouya, this one made with grilled mutton. Korhogo, Côte d'Ivoire is known throughout the country for raising some of the best quality and tasting meat, and I can assure you of this. They had a huge logfire going and they were roasting fresh mutton over the fire. When you order, they slice all the meat off the bone, and serve it with onions, fresh chilies, and kankankan seasoning.

Boloye Dance of the Panther - Finally we went to see one of the original Black Panther dances. It was one of the most fascinating displays of acrobatics, and chanting songs I’ve ever heard!

Another absolutely incredible day in Côte d'Ivoire! A huge thank you to my friend Mo Soumahoro from Belle Côte d’Ivoire (https://www.instagram.com/bellecotedivoire/) for arranging my trip and setting up everything.

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Stéphane BOUGOUMA is the founder of "La maison du DOLO". Dolo is an ancestral beer which is obtained from the fermentation of red sorghum.

Traditionally produced by "dolotières" (women) with a process that could take up to 2 days, Stephane has set up a modern brewery, which enables him to produce 500 litres of dolo in just 10 hours.

"We have a whole quality assurance system that allows us to control every step of the manufacturing process to be sure that the product is of the best quality," explains Stephane.

#AgribusinessTV #Lwili #Dolo

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Fufu is a pounded meal found in West African cuisine. It is a Twi word that originates from the Akans in Ghana. The word, however, has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Guinea, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the Democratic Republic of Congo, the Central African Republic, the Republic of Congo, Angola and Gabon.

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Guiglo, Côte d’Ivoire (Ivory Coast) - After making our way along the Atlantic coast of Côte d’Ivoire, we’re continuing our Ivorian food tour to the north, stopping first for an extraordinary meal in Guiglo, before we continue all the way to Northern Ivory Coast, eating as much local food as we can along the way.

In Guiglo, Côte d’Ivoire we met with the Guéré tribe and Madam cooked us an absolutely incredible meat called Sauce Bawin (cassava leaves sauce) and Sauce Kplé Ba (sticky sauce) - a meal fit for West African royalty! It was impressive and the flavors were unbelievable.

We continued our journey to Touba and to an extremely remote village called Gboola. In Gboola we saw one of the most mysterious and fascinating dances I’ve ever scene, the Ivorian stilt dances. We then had lunch with the community.

Finally to complete this cay we drove to Odienne, in the very northern part of Côte d’Ivoire. There we had some Gnomi (griddle cakes) and a huge meal of Sumbala La-fri - Rice made with eggplant and locust beans.

It was another incredible day of local West African food in Côte d’Ivoire (Ivory Coast)!

A huge thank you to my friend Mo Soumahoro from Belle Côte d’Ivoire (https://www.instagram.com/bellecotedivoire/) for arranging my trip and setting up everything.

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Top 10 African Dishes That You Must Try

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Top 10 African Dishes That You Must Try

Ugali. This is widely enjoyed in East Africa; Kenya, Uganda, Tanzania, Rwanda and the neighboring communities. It's a meal made out of maize flour that is mixed into hot boiling water and then mingled to form a solidified food called Ugali or posho. Ugali is usually served with Sukuma wichi, beef, chicken and beans.
Injera. This is widely enjoyed in Ethiopia and Eritrean communities. The meal is made out of Teff a tiny round grain that grows both in the Ethiopian and Eritrean highlands. On making Injera, yeast is also added and it is poured onto the pan. Trust me if you visit an Ethiopian or Eritrean home, then you'll be served with Injera
Fufu. This type of dish is widely enjoyed in West Africa in countries such as; Ghana, Sierra Leone, Central African Republic, Guinea, Liberia, Ivory Coast, Benin, Togo, Nigeria, DR. Congo & Congo Brazaville, Cameroon, Angola and Gabon. Fufu is a dough-like meal that's made from fresh or fermented cassava. The cassava is pounded together with plantains to form the Fufu dish.
Matooke. This is an East African dish that's widely enjoyed in Uganda, Kenya, Tanzania, Rwanda and Democratic Republic of The Congo. The bananas are peeled and left to boil in a pan for some minuted and later served. Matooke can be served with sauce such as; Beef, Chicken or Ground nut or peanuts.
Garri. This is a dish enjoyed in Nigeria (West Africa). It's prepared using granulated cassava which is first peeled and then cooked. This cassava is left to ferment for some days and this is what usually determines the color of the Garri. This meal compares to an ordinary cereal you have for breakfast.
Couscous. This type of dish is very popular in the Northern part of the African continent in countries like; Morocco, Algeria, Tunisia, Libya, Egypt, Mali, Niger and Mauritania. It's a traditional Berber dish that contains granules of durrum wheat which is prepared by steaming. It's a very healthy meal I must say. Like Rice, Couscous can take up any flavours added to it for the liking of the person preparing it.
Jollof Rice. This is a West African dish very popular in countries like Ghana, Nigeria, Sierra Leone, Liberia, Cameroon, Senegal, Gambia, Togo and Ivory Coast. As you move from country to country, you'll notice a slight variation in taste but it remain Jollof rice. The meal is made using rice that is mixed with vegetables and then later boiled at medium-low heat (temperature) for 20-30 minutes. Jollof rice is usually served with chicken, turkey, beef, goats meat or fish with salads.
Mealie Pap.
Chapati. This is an East African delicacy enjoyed in Uganda, Kenya, Tanzania and other communities around the region. Adough is made out of wheat and vegetables which is later fried on a pan to make chapati.
Tuwo.

Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cape Verde, Cabo Verde, Cameroon, Central African Republic (CAR), Chad, Comoros, The Democratic Republic of the Congo, Republic of the Congo, Cote d'Ivoire, Djibouti, Egypt, Equatorial Guinea, Eritrea, Eswatini (formerly Swaziland), Ethiopia, Gabon, Gambia, Ghana, Guinea, Guinea-Bissau, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Niger, Nigeria, Rwanda, Sao Tome and Principe, Senegal, Seychelles, Sierra Leon, Somalia, South Africa, South Sudan, Sudan, Tanzania, Togo, Tunisia, Uganda, Zambia, Zimbabwe, Addis Ababa, Gambia, The Gambia, East African Federation, Addis Abeba, Addis Ababa city, Ethiopia Addis Ababa, South Sudan, African girl, Senegal, Gambia country, Uganda capital city, African language, Africa, Kampala, African Cup of Nations 2021, How to speak africa language, Kigali city, Seychelles.


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List of best national traditional food / dishes in the world.
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There are different cuisines around the world with distinctive flavors and styles of preparing food. Each country and each cuisine comes with some unique foods and unique cooking methods and styles that meet various tastes and needs.

But we can definitely talk about the most popular food in the world. And while it is hard to say what is the best food ever or what best dish in the world is, it is possible to talk about cultural food, popular national dishes, the most liked food and the most famous foods in the world.

Watch Week 27 of my Second Spin: A Global Cooking Adventure as I cook the food of Burkina Faso. Tonight's menu: Riz Gras (Fat Rice), Boussan Touba (Black-Eyed Pea Cakes) and Babenda (Burkinabe Greens)

How it went for The Global Cooking Challenge (03/20/2013): http://cliffdvr.tumblr.com/pos....t/47050995074/cookin

One source for the the riz gras and boussan touba recipes: https://cookedearthblog.com/20....12/09/18/burkina-fas

One source for the the babenda recipe: http://globaltableadventure.com/recipe/babenda/

Thanks to Mistplay for sponsoring this video! Use code MERLE50 for 50 free points and download the app for free here: http://mistplay.com/merle
Code expires 1/31/24. Limited quantities available.

I'm so excited to finally give this series a shot! In our first "Around the world" video we're trying vegan holiday meals from Germany, Brazil, and Mexico! Thank you to all of you for informing me on your favorite holiday dishes from around the globe! I would love to know if you'd rather I try your personal recipes or if I just go for the most popular recipes online. Keep me posted and we can definitely make more!

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Rapanadas: https://www.youtube.com/watch?v=e7rgnNywYxs&ab_channel=AlexAtala

timecodes:
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2:26 - Mistplay
3:56 - Mexican Pozole
11:03 - German Potato Salad
14:36 - Brazilian Rapanada
19:19 - Taste Test

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MOROCCO - Welcome to Morocco, a paradise if you love street food! In this full documentary I’ll be taking you on the ultimate Moroccan food tour, we’ll eat everything from street food in Marrakesh to seafood in Casablanca. Get ready for the Moroccan food trip of a lifetime!

A huge thank you to Moroccan Food Tour (https://moroccanfoodtour.com/) for arranging my trip to Morocco!

Over the course of 12 days we’ll be traveling across the beautiful Kingdom of Morocco to eat the best Moroccan food. This video includes all 41 meals, plus some behind the scenes and some extra meals that weren’t included in the other separate videos. Here’s the route and itinerary we took, and you can watch each separate video for more in depth details.

Morocco food tour: https://youtube.com/playlist?list=PLeoy0zUu6bqnr9xmiuCJRr60wBzQ8ANUH&si=6mdHBvmR35VIdijs

Casablanca - We started in Casablanca with breakfast, sightseeing the incredible Hassan II Mosque, and we continued with a huge camel feast for lunch, and a seafood feast - including a Moroccan spider crab.

Rabat - Rabat is the capital city of Morocco and home to some delicious food. Don’t miss steamed cows head, delicious sandwiches, and the highlight was an incredible homecooked meal my Mohammed's Mother!

Fez - Fez is one of the most historically fascinating cities in all of Morocco, and you can get lost in the narrow alleys while eating delicious Moroccan street food. This is a city where everything is fascinating everywhere you look.

Rissani - We continued on with this ultimate Moroccan food tour to the Sahara desert where an adventure awaited us. We visited the local bazaar and ate Berber food including a flatbread stuffed with meat, nuts, and spices. One of the highlight meals for me was stuffed pigeons.

Marrakesh - Marrakesh is the most famous city in Morocco, and it’s a food paradise. From the thrilling UNESCO Jema El Fnaa Square to roasted lamb that will make you cry tears of joy, you’re in for some of the best Moroccan street food in the country.

Essaouira - Finally, we continue this tour in Essaouira, a peaceful town on the Atlantic ocean and home to some incredible seafood. We had delicious Moroccan sardines and a seafood bastilla for dinner!

Thank you to everyone who made this ultimate Moroccan food tour possible, it was the food trip of a lifetime!

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Join us as we revisit our favorite meals from Seasons 2 and 3 of Bizarre Foods with Andrew Zimmern. Experience the exotic flavors as Andrew tries delicacies like snake penis in Beijing, Iceland’s infamous rotten shark, and Japan’s unique mayonnaise fondue. Delight in the unexpected with dishes such as chicken-fried squirrel in Appalachia and the adventurous pig brain soup in Bangkok. Which one of these foods would you try?

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UNFORGETTABLE Meals from Seasons 2 & 3 | Bizarre Foods with Andrew Zimmern | Travel Channel
https://youtu.be/FAT-uAWIOoc

We got to try these McDonald's treats from all around the world!! 🌍 which international McD's item do YOU think is the best??

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Samurai Big Mac
https://www.tiktok.com/@tokyotreat/video/7187191565113216298?q=japan%20mcdonalds%20samurai%20big%20mac&t=1710789302528

Poutine
https://www.tiktok.com/@paris.postcards/video/7134809627153435910?q=mcdonalds%20poutine%20canada&t=1710787999739

Oreo Affogato
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Le McWrap™ Chèvre (the mcwrap goat)
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Chili Cheese Tops
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McAloo Tikki
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Pay De Queso (cheese pie)
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#international #reaction #mcdonalds

Filmed on: 4/25/24

Trying Meals from International McDonalds!!

0:00 Intro
0:21 Mc Beer
1:59 Samurai Big Mac
4:39 Poutine
6:44 Oreo Affogato
8:49 Le McWrap™ Chèvre
11:04 Chili Cheese Tops
13:03 Mc AlooTikki
14:59 Pay De Queso
16:30 Final Thoughts
17:33 Outro

#food #poland #international #polishfood

I am making Food from POLAND! IT IS SEASON 2 OF COOKING FOODS FROM AROUND THE WORLD! I will be making international meals that I have never cooked before. I am challenging myself to cook meals from around the world that I have never eaten! I am making foods from around the world on a budget! Can I do it on a budget? How will it taste? So let's get cooking!

POLISH HALUPKI RECIPE: https://www.allrecipes.com/rec....ipe/220002/halupki-s

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#food #ireland #international #irish #irishpasties. #cornishpasties

I am making Food from IRELAND! IT IS SEASON 2 OF COOKING FOODS FROM AROUND THE WORLD! I will be making international meals that I have never cooked before. I am challenging myself to cook meals from around the world that I have never eaten! I am making foods from around the world on a budget! Can I do it on a budget? How will it taste? So let's get cooking!

IRISH PASTIES RECIPE: https://pin.it/4JmaPWcvt

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Amazon Store:
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Instant Pot
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At Great Big Story, we've eaten a lot of weird, wild (wonderful) foods. But nothing beats the taste of home. We traveled to five countries around the world and asked grandmas and their grandkids to cook their favorite dish together. On the menu: onishime and stewed beef and lotus root in Japan; cepelinai in Lithuania; codfish with cornbread in Portugal; apple crisp in the United States; and spaghetti with red sauce in Peru.

SUBSCRIBE: https://goo.gl/vR6Acb

#grandma #HomeCooking #recipe

This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.

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Come hang with us on Vimeo: http://goo.gl/T0OzjV
Visit our world directly: http://www.greatbigstory.com

Try Rocket Money for free: https://RocketMoney.com/beryl #RocketMoney #personalfinance

Thank you so much to Huda, Yeşer, Laura, Lenny, and Roser for sharing your stories with us!

The artist behind me is Anna Thundercliffe! Check out her page on my website: https://www.beryl.nyc/index.ph....p/anna-thundercliffe

RECIPES
Mujaddarah: https://www.beryl.nyc/index.ph....p/2024/01/26/mujadda
Menemen: https://www.beryl.nyc/index.ph....p/2024/01/26/menemen
Changua: https://www.beryl.nyc/index.ph....p/2024/01/26/changua
Macaroni Pie: https://www.beryl.nyc/index.ph....p/2024/01/26/macaron
Pèsols Estofats: https://www.beryl.nyc/index.ph....p/2024/02/02/pesols-

Watch me make the Chinese tomato and egg stir fry: https://youtu.be/w_d4qDedw0s?t=563
Recipe: https://www.beryl.nyc/index.ph....p/2023/09/22/jia-cha
And the Jordanian zucchini eggs: https://youtu.be/Xs13Z-wTaVA?t=651
Recipe: https://www.beryl.nyc/index.ph....p/2023/10/12/koosa-w

My Mac & Cheese episode I mentioned: https://youtu.be/dSqioE4QClo
Plus my Mayo episode I talked about: https://youtu.be/b0AveBv0kz8

Pasta shapes and how to eat them, according to an expert: https://youtu.be/uDQiQwqk_1c

The Turksih egg dish, Çilbir, from one of my Egg episodes that Laura mentioned: https://youtu.be/5dsCclEg-08?t=294

The sweet Albanian bread & milk soup I made for a Breakfast episode: https://youtu.be/QkJI-Nq30K8?t=698

CHAPTERS
00:00 Intro
01:33 Palestinian Mujaddarah (Rice with Lentils)
02:49 Trying Mujaddarah
04:40 Turkish Menemen (Scrambled Eggs with Tomato)
07:38 Trying Menemen
09:16 Scottish Macaroni Pie
13:38 Trying Macaroni Pie
16:05 Spanish Pèsols Estofats (Stewed Peas)
18:54 Trying Pèsols Estofats
21:06 Colombian Changua (Bread & Egg Soup)
25:25 Trying Changua


Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

BRAIN TIME ► https://goo.gl/tTWgH2

We all know very well that breaking the law is not worthwhile. A few centuries ago, if you were caught after committing a crime, you were imprisoned in a damp dungeon with only bread and rats running around you. But something must have changed, right? In some countries, prisoners enjoy delicious food and spend their free time on creative activities, while in other places the conditions are still very harsh. Are you ready to take a risky journey through the world's prisons?

00:00 - Welcome!
00:33 - China (Preview)
01:45 - Italy
02:55 - Japan
03:53 - Kazakhstan
05:12 - Norway
06:19 - United States of America (Preview)
07:27 - Germany
08:31 - South Korea *** https://www.youtube.com/@INCREDIBLE-qq2zi

Every week, Royal Caribbean has a $1 million shopping budget to feed its hungry passengers onboard Symphony of the Seas. To cook up every snack, meal, and dessert, the culinary team works 24/7 in compact kitchens on a moving ship.

MORE TRANSPORTATION CONTENT:
What It Takes To Be A Cruise Ship Performer
https://youtu.be/LaUHzjcuqMk
Inside Emirates’ Newest And Most Luxurious First-Class Suite
https://youtu.be/1_7rYbMeVQc
Inside Dubai’s VIP Private Terminal For The Superrich
https://youtu.be/NCZmq_hZLK8

------------------------------------------------------

#Cruise #RoyalCaribbean #BusinessInsider

Business Insider tells you all you need to know about business, finance, tech, retail, and more.

Visit us at: https://www.businessinsider.com
Subscribe: https://www.youtube.com/user/businessinsider
BI on Facebook: https://read.bi/2xOcEcj
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BI on Amazon Prime: http://read.bi/PrimeVideo

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How The World's Largest Cruise Ship Makes 30,000 Meals Every Day

Internet users around the world have shared photos of their hospital meals and to be honest, a lot of them don’t look so bad. Some entries on this list look like they’re from actual restaurants.

#HospitalFood #HospitalMeals #WhatTheFacts

Timestamps:
20. Poland : 0:51
19. Malvern, Australia : 1:30
18. Sydney, Australia : 2:03
17. Germany : 2:26
16. Tokyo, Japan : 2:49
15. Osaka, Japan : 3:11
14. Norway : 3:27
13. Malaysia : 3:58
12. France : 4:28
11: South Korea : 5:05
10. Massachusetts, USA : 5:22
9. Russia : 5:44
8. Sweden : 6:07
7. Canada : 6:28
6. Indonesia : 7:06
5. Britain : 7:24
4. The Netherlands : 7:43
3. Dubai : 7:56
2 Qatar : 8:29
1. California, USA : 9:06

Music:
https://www.youtube.com/audiolibrary/...
Epidemic Sound

Summary:

20. Poland: What do people go to Poland for? Polish sausage, of course. By the looks of this photo, you’re not going to get any appetizing kielbasa in this hospital. Dinner is served: bread and butter with a side of chunked cucumber and sausage. If you know anything about Polish people and Polish food, it’s that they love their carbs and their sausage. Considering how delicious Polish meals are, this hospital meal is a travesty! A piece of bread, a tiny piece of sausage and cucumber - this isn't even enough to fill up a mouse! This meal does not live up to the amazing food Poland has to offer!

19. Malvern, Australia: Now this looks like something you could stomach. Australian hospitals must have some talented chefs (or some impressive frozen food suppliers). This dish is Salmon patties with saffron cream sauce, parsnip soup and a yogurt banana cake. Now, this is a place I'd like to get sick in! This hospital meal looks like something straight from a fancy restaurant. Sign me up!

18. Sydney, Australia: This one’s not quite as fancy as the previous Australian hospital meal. The patient has a prepackaged pumpkin soup bowl, peas, mashed potatoes and a pile of slop that’s apparently supposed to be apricot chicken. It doesn't look anywhere near as appealing as the meal before this one, but it'll do.

For the rest of the list, please watch the video until the very end.
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Visit https://www.kiwico.com/berylshereshewsky to get 50% off your first month of any subscription!

Thank you so much to Nicky, Gabriel, Akim, Kate, Ada, Samuel, Deborah, Penny, Vinanti, Aarav, Avik and Chiara for sharing your favorite dishes with us!

Special thanks to Penny, Flora, Gordon, Casey, and Reeva for being amazing co-hosts and tasters!

If you want to join my art club on Patreon: https://www.patreon.com/beryl
Today’s artist is Rachel Yumi Chung
Website: https://yumiincolor.com/
Etsy: https://www.etsy.com/shop/yumi....incolor?ref=seller-p
Instagram: https://www.instagram.com/yumiincolor/
YouTube: https://www.youtube.com/channe....l/UCKChyCMjG8aKG09-G

Pav Bhaji: https://www.indianhealthyrecip....es.com/pav-bhaji-rec
Dolma: https://azcookbook.com/2017/09..../15/stuffed-grape-le

USA: Angel Hair & [White Wine] Sauce
Ingredients:
5 large cloves garlic
2-3 Tbsp butter
2 Tbsp olive oil
¾ cup dry white wine
Angel hair pasta
Directions:
1. Peel and mince garlic.
2. Melt butter in a pan over low/medium heat.
3. Add olive oil, let warm in pan.
4. Add the garlic and let cook until it barely starts to brown. (Add salt here if you used unsalted butter.)
5. Add white wine.
6. Let it simmer on low until sauce thickens (this will cook off the alcohol). You can adjust here and add more butter if you want.
7. Make angel hair per package instructions and toss with the sauce. *Depending on how saucy you want it, this is enough for half a standard box of pasta.*
8. Enjoy!

Sierra Leonese Groundnut Soup (Peanut Soup)
Ingredients:
2-3 Tbsp oil
3 chicken legs
5 Tbsp peanut paste or unsalted peanut butter
1 L stock (or 2 cubes mixed veg/chicken/beef stock)
1 onion, chopped
1 chili pepper (more or less based on your taste), chopped
1-2 cloves garlic (optional)
1 tsp grated ginger (optional)
1 fresh tomato, chopped or 1 can chopped tomatoes
1 Tbsp tomato paste
Directions:
1. Season chicken with black pepper and salt. Fry the chicken legs in the oil until brown. Set aside.
2. Fry the onion, chili, and if you like the garlic and ginger. Add the tomatoes and tomato paste. Give it a stir.
3. Add stock and the peanut paste/peanut butter.
4. Let boil for 15 minutes. If soup is too runny, add more peanut paste/butter. If too thick, add some stock.
5. Boil for another 15-30 minutes, until oil comes up.
6. Add the chicken back in and boil for another 15 minutes.
7. Serve with (white) rice and/or baked or fried plantain!

Chapters:
00:00 Intro
00:33 Sierra Leonean Groundnut Soup (Peanut Soup)
02:39 Trying Groundnut Soup
03:26 Today’s artist, Rachel Yumi Chung
03:57 Casey tries Groundnut Soup!
06:22 Azerbaijani Lamb Dolma (Lamb Stuffed Grape Leaves)
08:36 Trying Lamb Dolma
09:43 Flora tries Lamb Dolma!
10:23 North American Angel Hair & [White Wine]Sauce
11:47 Trying Angel Hair & [White Wine] Sauce
12:37 Gordon tries Angel Hair & [White Wine] Sauce!
13:39 Indian Pav Bhaji (Vegetable Mash)
15:26 Trying Pav Bhaji
16:28 Penny tries Pav Bhaji!
17:16 Italian Pastina (Little Pasta)
18:49 Trying Pastina
19:36 Riva tries Pastina!
________________________________

Where I get my earrings with a little discount code! https://shrsl.com/32k14
Pops of Color aka the Microgreen kit I swear by: https://shrsl.com/32k93

Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have: https://geni.us/Z9V1jo
My little red blender: https://geni.us/DPIkH
Bamboo Cutting Board: https://geni.us/F0T2ZC
Colorful Ceramic Bowls: https://geni.us/EuAsnn
Mini Whisk That Is the Best Whisk: https://geni.us/sNA9H7c
Silicone Brush: https://geni.us/P9TDJ
Small Silicone Spatulas that I Love: https://geni.us/qBgs
Wooden Spoons: https://geni.us/0N17A

My Favorite Board Games Right Now
Dominion: https://geni.us/4HlP
Ticket to Ride: https://geni.us/fAcAcJ
Carcassonne: https://geni.us/p4Ldfr
7 Wonders: https://geni.us/TgSw

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

This video is sponsored by BetterHelp. Click here for 10% off your first month - https://betterhelp.com/beryl

I was really excited to do another Comfort Foods video, last time, I learned about Mamaliga and it changed my life, video link: https://www.youtube.com/watch?v=hwxmHRrlMwY&t

My Adventure time earrings are by https://www.foxtreats.com/shop

Thank you to everyone who shared their dishes with us: Aida, Nakia, Laurann, Anu, Lena and Pra!

The artist from todays episode is Vy Do.
You can check out her work here: https://www.instagram.com/mixeddogart/
Her etsy shop: https://www.etsy.com/ca/shop/mixeddogart

Recipes I followed:
Pao de Queijo: https://www.thekitchn.com/how-....to-make-po-de-queijo

Nakias Mac & Cheese Recipe:
Flour, Milk, Butter, Salt, Pepper ,Pasta (macaroni, mini penne, etc), 1 egg (as a binder), Shredded cheese (2-3 kinds) - any meltable kind you have on hand works but we almost always use cheddar and Gouda. Pepper jack is a really good addition too. Reserve some cheese for topping.
-Boil water and cook pasta to al dente. Drain and set aside.
Mix egg in a small bowl and set aside.
-Melt butter and mix in flour. Stir until browned and add milk in small amounts to form a thick but still pourable roux. Add a cup or so of cheese and stir to melt and thicken.
-Put pasta into a buttered casserole dish, pour in slightly cooled cheese roux and egg. Mix in shredded cheese. Sprinkle a thick layer of shredded cheese on top. Bake at 375 for 30 minutes, until top is crisp and browned.

Rasam Rice: https://www.padhuskitchen.com/....2009/10/parupu-rasam

Bubur Ketan Hitam: https://dailycookingquest.com/....bubur-ketan-hitam-gl

00:00 Intro
00:29 Artist
00:58 Sponsor: Better Help
02:03 Italian Pastina
04:13 Eating Pastina
06:10 Brazilian Pao de Queijo
07:50 Eating Pao de Queijo
09:44 American Mac & Cheese
11:30 Eating Mac & Cheese
13:09 Indian Rasam Rice
14:30 Eating Rasam Rice
16:37 Indonesian Bubur Ketan Hitam
18:03 Eating Bubur Ketan Hitam
20:04 Australian Jaffle
22:11 Eating Jaffle


Where I get my earrings with a little discount code! https://shrsl.com/32k14
Pops of Color aka the Microgreen kit I swear by: https://shrsl.com/32k93

Here are Some Links for things you see often in my videos!
A VERY similar Glass Pot to the one I have: https://geni.us/Z9V1jo
My little red blender: https://geni.us/DPIkH
Bamboo Cutting Board: https://geni.us/F0T2ZC
Colorful Ceramic Bowls: https://geni.us/EuAsnn
Mini Whisk That Is the Best Whisk: https://geni.us/sNA9H7c
Silicone Brush: https://geni.us/P9TDJ
Small Silicone Spatulas that I Love: https://geni.us/qBgs
Wooden Spoons: https://geni.us/0N17A

My Favorite Board Games Right Now
Dominion: https://geni.us/4HlP
Ticket to Ride: https://geni.us/fAcAcJ
Carcassonne: https://geni.us/p4Ldfr
7 Wonders: https://geni.us/TgSw

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

Go to https://bit.ly/beryl15 with discount code BERYL for 15% off your first order!

Today's episode was a bit self serving, I have a VERY limited kitchen right now so I wanted to know what meals you made that got you through college cause my kitchen is in essence the same as dorm life right now! I got a lot of fun submissions, here are 5 of the ones I was most curious to try!

The artist is Cyan:
https://www.instagram.com/cyans_foodlogs/

HUGE thank you to Devanshi, Kotryna, Genie, Tere and Jeseper for sharing their foods with us.

Spam Episode: https://www.youtube.com/watch?v=KEkTBqGf6zo

Genies Omurice recipe:
1. Dry fry the diced spam first because there is plenty of oil and fat in it already.
2. Chop up the kimchi and Stir fry it in a little flavorless oil until it’s hot and translucent.
3. Mix the spam, kimchi, ketchup and rice together and stir fry using a little oil. I like to get the rice a little crispy on the bottom.
4. While the fried rice is going, in an omelette pan, make a very simple, thin, flat omelette. I usually used 2 beaten eggs with a tiny bit of salt and pepper.
5. Add fried rice to a plate and add omelette over it. Add more ketchup to taste. I bet kewpie mayo would be amazing on it. I like to add some furikake or green onion or crushed nori on top for garnish.

If you want to try the Bhujia, this place has free shipping the USA: https://www.sayweee.com/en/pro....duct/Haldirams-Bhuji
Chana Dal: https://www.amazon.com/Haldira....m-Chana-Spicy-Fried-

For Kotryna's Grikiai:
"Cheapest option in the dorms used to be to pour boiling water and some salt on to grikiai. Chop up onion, a clove of garlic and cabbage and grate some carrot. Fry it all on butter till everything softens. Drain grikiai and put it in the pan together with vegetables. Now you can show your creativity. Add a packet of ramen seasoning or soup powder. Maybe you have a some ketchup or soy sauce. Some people like canned smoked sprats. Maybe you have cheese! Hot sauce?"

Jespers Brændende Kærlighed aka Burning Love: https://roamingtaste.com/braen....dende-kaerlighed-bur

Time Code:
00:00 Intro
00:16 Egg, Tomato and Rice from the Philippines
01:53 Trying Filipino Dish
02:45 Cyan Artist of the Day
03:11 Indian Bhujia Sandwich
04:32 Trying Bhujia Sandwich
06:33 Brændende Kærlighed from Denmark
08:22 Trying Brændende Kærlighed
09:42 New Pan from Made In!
10:36 Omurice from USA
12:22 Trying Omurice from USA
13:30 Lithuanian Grikiai
15:37 Trying Lithuanian Grikiai
17:05 Question of the Episode!
_____________

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

Here’s what school lunches around the world look like. Meals for kids in different countries are truly amazing and surprising!
Every country has its standards for school meals. Some schools offer convenience food and snacks for lunch, and some cook set meals for students.
What do you think the most popular ingredients of school lunches are? Well, how about octopus, kimchi, or chili?
Are you curious what kids eat in South Korea? What they prefer in Turkey? Some of those lunches are quite unusual. Watch and try to find your childhood meals!

TIMESTAMPS
South Korea 0:41
Japan 1:23
Turkey 1:55
Thailand 2:28
France 2:59
Finland 3:28
Russia 4:08
Hungary 4:34
Israel 4:53
Colombia 5:25
Italy 5:55
Australia 6:37
Chile 7:11

SUMMARY
- The system of planning school meals in South Korea is one of the best in the world. Lunches are served on special trays. The two biggest sections of the tray are usually for soup and rice. Smaller sections are for salads, seafood, veggies, and fruit.
- Japanese school lunches are almost the same as the South Korean ones: hot soup, rice, poultry or fish, salad, and milk. Students are not allowed to bring their food with them until they reach high school.
- It's interesting that, though children in Turkey have 1 hour for lunch, cafeterias are rare in this country. So students either go home for lunch (which might be hard to do if you live on the other side of the town!) or take food from home.
- Students in Thailand don't eat in the canteen, just like their "colleagues" from Japan. They are usually given soup, pork in sweet and sour sauce, rice, and a pudding wrapped in banana leaves.
- Typical lunch served in the west of France looks very healthy. It is fish, spinach, potatoes, cheese, and bread. It is quite big as the French consider lunch the main meal of the day.
- Finland takes school lunches very seriously. Every student is offered snacks during the morning and evening classes, as well as lunch. Children eat their lunches in a canteen where they can choose whatever they want from a large variety of dishes.
- In Russia, students can have free breakfast from 9 a.m. till 12 p.m. Lunches after 12 p.m. are paid. Children sometimes have lunch at home if they live near the school. If it is a school lunch, it is usually soup, fish or meat with a side dish of rice or buckwheat, and compote.
- Hungary is famous for its big portions in restaurants and cafes. Same goes for school lunches. Children have several courses, with, for example, noodle soup, baked beans with chicken, and nuts for dessert.
- Israel schools have the policy of a healthy diet. The government banned fatty and sugary things from school lunches. But the thing is that children mostly bring their meals from home.
- 60-70% of children in Colombia are given free nutritious lunches. Students of state schools eat one hot meal a day. Their typical meal consists of soup, rice or pasta, salad, meat, and fruit juice.
- Before lunch, in the morning, children get snacks (crackers, breadsticks, fresh fruit, or homemade cookies). For lunch they get two courses: a first course is often pasta or rice with seafood or vegetables, a second course - fish, meat, or cheese.
- Authorities in Australia fight against children's obesity. That's why products rich in sugar, salt, and fat are forced out of school menu. But you can find their healthier replacements such as sandwiches, sushi, corn and fruit available at any time.
- Students in Chile have nice and varied lunches. An example can be a meal with rice, beef roll, French fries, salad, avocado, orange juice, and fruit in the sauce for dessert.

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We traveled all over the world to try and rate food from different airlines around the world! Which airplane food looked the most delicious?
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Hannah makes another week of recipes submitted by her Instagram followers. Which is your favorite?

Follow Hannah on Instagram: https://www.instagram.com/hannahlilywilliams

Char siu recipe:
https://madewithlau.com/recipe....s/char-siu-chinese-b

Dango recipe:
https://www.chopstickchronicle....s.com/mitarashi-dang


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MUSIC
SFX Provided By AudioBlocks
(https://www.audioblocks.com)

Licensed via Audio Network

STILLS
Delicious Soto Semarang Chicken
Lutfi Hanafi / EyeEm/Getty Images
Jollof rice
Sergio Amiti/Getty Images
Pozole Dish Mexican Food
©fitopardo/Getty Images
Pozole Dish Mexican Food
©fitopardo/Getty Images
pozole
MARCO ANTONIO YABIN YAEL GARCIA SERRANO/Getty Images
Danish kringle pastries
rasmusbredahl/Getty Images
Rice dumpling covered with sweet soy sauce
kumacore/Getty Images
Japanese sweets
cyoi/Getty Images
Bowl of white hominy
Lew Robertson/Getty Images

This week I decided to get out of my comfort zone and attempt to make meals from around the world. Making these these recipes was a great experience to dive deeper into different cultural meals I've never tried before. Be prepared for some delicious food that will make you hungry!

Mapo Tofu Recipe: https://www.marystestkitchen.c....om/vegan-mapo-tofu-r
Dal Tadka Recipe: https://rainbowplantlife.com/r....estaurant-style-vega
Zaru Soba Recipe: https://www.justonecookbook.co....m/zaru-soba-cold-sob
Koshari Recipe: https://amiraspantry.com/egyptian-koshari/
Feijoada Recipe: https://cheapandcheerfulcookin....g.com/vegan-feijoada
Brigadeiros Recipe: https://www.oliviascuisine.com..../traditional-brigade

Come hangout on INSTAGRAM: https://www.instagram.com/mary_allyson/

Follow me on TikTok!
https://www.tiktok.com/@mary_allyson

More videos you might like:
Trying Every Trader Joe's Snack:
https://youtu.be/9c3PbbRhmAU
The Most Popular Trader Joe's Items:
https://youtu.be/vdg5BThL9vg
The Best of the Best Trader Joe's Product:
https://youtu.be/ge_e7ZLHEB8

*MY KITCHEN ESSENTIALS*
Vitamix: https://amzn.to/2ruXGZ8​​​​​​
Crux Air Fryer: https://amzn.to/2CZD9P4​​​​​​
Instant Pot: https://amzn.to/2PEEzoo​​​​​​
Kitchen Aid: https://amzn.to/2RIn6O9​​​​​​
Food Processor: https://amzn.to/2PAZbh5​​​

For any inquiries or collaborations:
maryallyson.ma@gmail.com

From steamed buns to grilled squid to jianbing, experience these different types of $1 street food in Shanghai - POV style!

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They say breakfast is the most important meal of the day. But what's on your plate will change drastically depending on where you are in the world! Ever wondered what people have for breakfast in different countries? Get ready to see some surprising morning meals, like toxic fruit in Jamaica and blood sausages in Ireland! 😲

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1.6 billion Muslims are celebrating Ramadan around the world. As this holy month comes to a close, families around the world are preparing their last iftar meals to break their daily fasts. Venture into the kitchen of five Muslim women preparing food for their families in five different countries, from India to Syria to the United States. Many are cooking recipes handed down to them from their mothers, relying on memory and instinct rather than measuring cups or spoons to prepare the perfect, flavorful dish. Though none of these women have met one another, there is a bond of tradition and global community that connects them.

This film was voiced by Ascia Al Faraj: https://www.youtube.com/user/thehybridsblog

Arabic translation by Natakallam

Meet all 10 families profiled for our “Around the World” series:

Istanbul, Turkey: https://greatbig.is/2KmFwk3
Yogyakarta, Indonesia: https://greatbig.is/2WEWMYk
Mumbai, India: https://greatbig.is/2wut61e
Moscow, Russia: https://greatbig.is/2XieRZ5
California, USA: https://greatbig.is/2KeGQ8i
Cairo, Egypt: https://greatbig.is/2YTv33e
Damascus, Syria: https://greatbig.is/2Wwa5u2
London, England: https://greatbig.is/2KfdsPl
Bizerte, Tunisia: https://greatbig.is/2Kdm3lD

It took 10 filmmakers stationed around the world to make this series possible. Meet the folks behind the camera who captured our stories about Ramadan: https://youtu.be/hoTBqo7Ioq4

SUBSCRIBE: https://goo.gl/vR6Acb

#Ramadan #iftar #Islam

Got a story idea for us? Shoot us an email at hey [at] GreatBigStory [dot] com

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Visit our world directly: http://www.greatbigstory.com

Download Hay Day using this link: https://hayday.onelink.me/2Vk7/sxirvgpn and collect your free egg planter and 15k coins here: https://link.haydaygame.com/?action=voucher&code=f8b72aa6-2199-4722-8b98-bb50fb743e2d
Hay Day is donating $50,000 to Fauna & Flora, a registered charity, charity number
1011102.

Thank you so much to Amra, Hailey, Danielle, Camona, and Joanna for sharing your stories with us!

The artist behind me is Maxine McCrann! Check out her page on my website: https://www.beryl.nyc/index.php/maxine-mccrann/

Watch me make the Romanian polenta dish I mentioned, Mamaliga: https://youtu.be/hwxmHRrlMwY?t=347

RECIPES
Prženi Kupus sa Kobasicama: https://www.beryl.nyc/index.ph....p/2024/03/08/przeni-
Homemade Hamburger Helper: https://www.beryl.nyc/index.ph....p/2024/03/08/homemad
Milho: https://www.beryl.nyc/index.php/2024/03/08/milho/
Fish Tea: https://www.beryl.nyc/index.ph....p/2024/03/08/fish-te
Spanakorizo: https://www.beryl.nyc/index.ph....p/2024/03/08/spanako

CHAPTERS
00:00 Intro
02:41 Bosnian Prženi Kupus sa Kobasicama (Roasted Cabbage with Sausages)
06:05 Trying Prženi Kupus sa Kobasicama
08:46 USA Homemade Hamburger Helper
11:51 Trying Homemade Hamburger Helper
13:45 Jamaican Fish Tea
18:18 Trying Fish Tea
20:43 Portuguese Milho (Polenta Stew)
24:09 Trying Milho
25:48 Greek Spanakorizo (Spinach & Rice)
28:57 Trying Spanakorizo

#onepotmeals #easyrecipes #nocleanup

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl