I'm Kenyan and I can't express how proud and amazed I am that you nailed this🎉🎉
@carmel.k
Ай бұрын
I was so worried at the beginning, I'm glad they pulled it off. 🇰🇪🇰🇪
@noangelthis
Ай бұрын
@@nancygitonga714 Oh, how nice to know that the results have the seal of approval from actual Kenyans! It looked delicious- I want to try this out next weekend- especially the Sukuma!
@meredithtilly6299
Ай бұрын
Do you usually put meat in sukuma? I'm wondering how common it is. The hotel here doesn't.
@carmel.k
Ай бұрын
@@meredithtilly6299 I've never seen that in Kenya. In Zimbabwe, you can and it's called "Highfields". I'm interested to hear if Nancy does.
@bobert6259
Ай бұрын
Wow and without a reference pic or actual recipe!
@skynet0912
Ай бұрын
The Ebbers brand of: If you just break the gadget, they can't bring it back to annoy you later, is a kitchen hack i need to steal for myself!
@Mikeey1
Ай бұрын
The parenting classic of "losing" annoying toys, but for adults
@raeperonneau4941
Ай бұрын
😂😂😂
@christianstorms3950
Ай бұрын
Tried that with my wife's silly little ceramic knife. She bought another one...
@marthawilson444
Ай бұрын
Lol
@gellawella
Ай бұрын
Was that a himalayan salt pestle and mortar? If so, they can rasp it into food as any salt. Right? 🤔
@kateh7484
Ай бұрын
This series has really exposed me to some cuisines I knew nothing about.
@SortedFood
Ай бұрын
That’s seriously great to hear. We’re all learning together 😁
@gracem12
Ай бұрын
Definitely a good close effort with the limited clues. Ugali and sukuma ( without meat) is actually the most basic and affordable food eaten in Kenya. Just for clarification, Nyama choma is just plain roasted meat over a charcoal grill, no spices are added...what you made was what we call "mshikaki" which we spice and roast as well. All in all, this was a solid-ish recreation 👍
@SortedFood
Ай бұрын
Thank you 😁
@marthawilson444
Ай бұрын
I love learning these new things.
@scorpionrgp
Ай бұрын
Fully agree there 😊
@janettewaw
Ай бұрын
Came here to say this is exactly how it should be. The greens are thinly julienned and sauteed over med high heat for a short amount of time. Definitely no meat in the sukuma. Bright green color!
@chipeirachonks5963
Ай бұрын
Tanzanian here, the traditional name for the dish was actually "sukuma wiki", which, literally translated means "push the week".
@noangelthis
Ай бұрын
11:53 - who knew the 'always- in - control' Chef Ben could lose it so spectacularly over a fancy mortar and pestle!! 😁
@maih600
Ай бұрын
I can’t wait to see the review of it, knowing its fate and that Ben will get to take his frustrations out.
@noangelthis
Ай бұрын
@@maih600 😂, yes, I am really looking forward to the review, as well!
@Rohanadarilin
Ай бұрын
oh, he totally seemed so broken about that... i wouldn't be surprised if he totally did it on purpose ^^
@noangelthis
Ай бұрын
@@Rohanadarilin 😂 yes, the very picture of contrition!
@freeubi
Ай бұрын
@@Rohanadarilin100% it was intentional
@Kritzelkou
Ай бұрын
Proud Luxembourger here! I have been watching your videos for over 10 years so I am super excited for our small country to be featured in the next video. I would love to see you try Kniddelen, Bouneschlupp or Wäinzoossiss mat Moschterzooss. Very happy to help with translating, providing fun facts about Luxembourg and finding an authentic recipe. Vill Gléck!
@SortedFood
Ай бұрын
Thanks so much for your suggestions 💛
@BecauseImFreddie
Ай бұрын
Kuddelfleck wouls be very interesting. The textures might throw some people off.
@cliophate
Ай бұрын
Maybe also Träipen or Feierstengszalot.
@theanita1
Ай бұрын
Would love to see the boys pronounce gromperekichelcher
@unholymetalfan
Ай бұрын
Lauter ganz gudd Ideen hei! In english: plenty good ideas here!
@swissfoodie3542
Ай бұрын
Yes, my favorite format ! Food, the amazing Sorted lads, british humor and geography = what a fantastic combination !
@SortedFood
Ай бұрын
Enjoy!
@alexhornbeck
Ай бұрын
Local Luxembourger here! The perfect dish is a Rieslingspaschtéit! It’s not too simple, yet eaten by everybody at least once in their lifetime. Plus, it would be a challenge to make when you don’t know what you’re heading to. And I mean… white wine and Ebbers?
@rang3688
Ай бұрын
I am Kenyan, and I give you 10/10. You nailed it. I would buy that any day, and time.
@paulthoss9456
Ай бұрын
As a Luxembourger, I'm really looking forward to the next episode. I'd recommend cooking: Kniddelen, Judd mat Gaardebounen, Iertsebulli, Wäinzoossiss or Träipen
@whiteninja2006
Ай бұрын
Yes! Wäinzoossiss mat Moschterzoos is one of my favourites! Unfortunately, there aren't many original dishes from Luxembourg since it's so small, we do tend to have a lot of Belgian, German and French influences in our kitchen and eat a lot of similar things, like Gromperekichelcher being just one of many different variations on a potato pancake/puffer that exists worldwide. Don't forget things like Bouneschlupp, Feierstengszalot, Kachkéis and grilling stuff like Mettwurscht, Grillwurscht (I still call them Thüringer!), Kotlett an Speck, which are mostly German based
@chelmesc4519
Ай бұрын
Thank you lads! An absolute treat. This was absolutely reminiscent of me trying to recreate my mums cooking with my son. You made a classic kenyan meal and brightened my weekend ❤🇰🇪🇬🇧
@SortedFood
Ай бұрын
That’s so good to hear 😁
@gtamaniac4639
Ай бұрын
You guys did great. Tip for future, the goat meat is usually slowly roasted over a charcoal grill to make it more tender. Other than that, everything was pretty much bang on. Love from Kenya.
@SortedFood
Ай бұрын
Thank you so much for your feedback 😁
@carmel.k
Ай бұрын
Zimbabwean grew up in Kenya 🥰. You mentioned sukuma is popular in "rural kenya", this is true, but it's a staple across economic classes. A similar meal is also a staple across African countries (each with slight variations to texture of the starch & changes to which indigenous greens are used) like Zimbabwe and South Africa. "Eat [ugali] at room temperature" oh no, piping hot 😂 you build tolerance over time. That'd be like drinking lukewarm tea. For the meat, many people have charcoal grills at home. Similar to a braai stand or an American grill. Overall, well done!! Now I'm craving a good choma.
@CBunnie
Ай бұрын
I was actually really intrigued because he mentioned how collard greens are prepared in America and it's really similar. Amazing how that translated across the ocean.
@Francis_AC
Ай бұрын
Losing the plot with the pestle and mortar is by far the realest thing Ben has ever done. Here is a tip though - add course salt to the item you're trying to pound, it'll adhere to the salt and the small granules will help blend everything without flying out.
@helenn6551
Ай бұрын
I think the issue here is that with it being made of salt, they technically shouldn't have to add salt to it. I have a feeling that this is a situation when they needed to prep in batches at first and let time/usage dig out a space Or making pestle and mortar out of salt is only nice in theory. You never know
@doctorcoke5072
Ай бұрын
So then that completely throws out the idea of the salt mortar and pestle because the idea is you're not supposed to need salt, but the technique breaks down if you don't have the granules of salt.
@meredithtilly6299
Ай бұрын
Kenya alien here: nice job! My husband loves greens prepared the sukuma way. The ugali looks as bland as it should be 😂. But it's filling. And now I really want to some nyama choma. Thanks for doing Kenyan cuisine well. Now come and visit and we will treat you well! Karibuni!
@rebellonedog
Ай бұрын
Can you bring back Mystery Night Out? I want to see where Kush, James and friends of the show would take the boys. I like the food adventure videos that take place outside the studio. Maybe a guessing series where you can guess the person behind a signature dish, final meal (doesn't have to be death row), or favorite meal.
@SortedFood
Ай бұрын
I’ll definitely pass your comment onto the production team :) Hayley @ Team Sorted
@celticphoenix2579
Ай бұрын
Brilliant idea. Or mix mystery night out with this video format.
@lorenmo2198
Ай бұрын
2 Luxembourgers here. Avid fans of the show and so glad the little country gets some representation 😍 I'd suggest some proper Gromperekichelcher, not the Kartoffelpuffer style, but definitely more well seasoned, with apple compote. Otherwise judd mat gaardebounen and bouneschlupp are very traditional. Kuddelfleck, knaschteg gromperen and kaalen hond are pretty interesting as well. Enjoy it guys and good luck finding recipes 😂 let us know if you need tips or translations/help with pronounciations.
@SortedFood
Ай бұрын
Thanks so much for your comment and suggestions 😁
@marymaryquitecontrary
Ай бұрын
When the wheel landed on Luxembourg, my first thought was, "How different could that be?" Now I know. Thanks for sharing. Looking forward to the Lux episode!
@svenkuffer4512
Ай бұрын
Don't. forget. the. Kniddelen!!! most important thing, apart from Kachkéis.
@theanita1
Ай бұрын
Adding my vote for gromperekichelcher
@lorenmo2198
Ай бұрын
Absolutely, @@svenkuffer4512 Apologies for not mentioning kniddlen 😁
@Anna_TravelsByRail
Ай бұрын
Never heard of this dish before, but now I want to make it. Love that I get to explore the world through food.
@SortedFood
Ай бұрын
Let us know if you do make it and what you think 😋
@teresagwanda8680
Ай бұрын
Hello from Kenya 🇰🇪.. Great job guys... Although sukuma is never stewed😂... Just sautéed in onions and tomatos so that it retains its green colour
YEEEEES BOUNESCHLUPP OR JUDD!! Gromperkichelcher is just too similar to many other potato cakes imo
@schiltzjlux
Ай бұрын
@@Luciaro93 true but can be a side dish to the Bouneschlupp (which my family is doing often)
@robopecha
Ай бұрын
wow. i am german and those sound like made up words to me! love it! looking forward to seeing them make them! :D
@thedj9553
Ай бұрын
The English translation of that last one is really funny to me, as a Jewish person. it translates, according to KZitem, to 'Jew With Garden Beans' Please don't eat my people hahahaha
@Mayelin1990
Ай бұрын
Don't forget Ietzebulli! Sadly I don't think they'd be able to get their hand on typical Luxembourgish sausages. A good luxembourgish Mettwurscht or a "Lëtzeboïer Grillwurscht" is crucial at a traditional community gathering.
@janetnz3389
Ай бұрын
Thanks for showing us the pictures as we went along rather than just at the end when chef/normal get to compare. Made it more enjoyable to know if they are on right lines or not.
@tracyndlovu9717
Ай бұрын
The fact that you're using Iwisa from South Africa makes me happy. I'm surprised Ben didn't immediately figure it out. He was in Zimbabwe where he ate the exact same thing as ugali. It just has a different name in Zimbabwe. East Africans and Southern africans eat basically the same food just different names
@NostalgiaKillah_
Ай бұрын
Don’t Zimbos call it Sadza as well?
@FisherAthleticFan
Ай бұрын
@@NostalgiaKillah_Yes and Zambia calls it Nshima
@tracyndlovu9717
Ай бұрын
@@NostalgiaKillah_ the Shonas, yes. The Ndebeles call it isitshwala. Not sure about the other tribes though
@danielsantiagourtado3430
Ай бұрын
So cool that there's always fans from these countries that sent you reccomandations, what a community we have here!
@paytonjones432
Ай бұрын
I love this series because I've been doing the less intense version of this for years, and it's so cool seeing other people do it. I basically just have every listed country on a spinner, and I spin it, then I make that counties national dish. If they dont have one, I choose a very common meal from there. I love it, and I've been doing it on and off since 2019
@Spyyyder1
Ай бұрын
Guy from Luxembourg here ! Famous dishes from our country are Kuddelfleck , Kniddelen and Weinzoossis
@lynnettesue6240
Ай бұрын
It's so awesome to see them cooking something totally new to them with just clues given and see how close they get. Ben's, "is it fufu?" was a great example of this format and of how much they've learned cooking foreign dishes. 🥰
@danielsantiagourtado3430
Ай бұрын
Idea guys: a pass it on where the trusty wheel is present and each time one of you spin it you have to take a signature ingridient to add to the dish. in the end creating an amazing fusion between you all! Would love to see that
@grammar_antifa
Ай бұрын
One of my favorite restaurants is Kenyan, they do this group platter that's so, so good. It includes all of the items featured in this video, plus grilled beef and chicken, sauteed cabbage, coconut creamed spinach, chapati, and a tomato, onion and herb salad. Their ugali is slightly different from what y'all made, it's fully set rather than being moldable, and cut into slices.
@jmangan17
Ай бұрын
great! now i'm pissed off that i've gotten this far into my life not knowing coconut creamed spinach was a thing. now i have to go find some
@emilymukora3035
Ай бұрын
I wonder if you're talking about Sawahili Village...
@grammar_antifa
Ай бұрын
@@emilymukora3035 yep
@Getpojke
Ай бұрын
Oh Mike should like Luxembourg's national dish - Judd mat Gaardebounen. He liked the smoked pork haugh (hock) in Germany, so the smoked pork collar with broad beans & potatoes should go down a treat. Maybe with the brilliantly named Bouneschlupp - pork & bean soup as a started. Personally as a 60's kid I like their Bouchée à la Reine (Queen's morsels) which are basically their version of a chicken & mushroom vol-au-vent.
@coffeebot3000
Ай бұрын
It was so fun to watch you guys figure out these dishes that my mom cooked for me hundreds of times. Man, yours came out looking fantastic. Excellent work, kitamu sana!
@nicolletiti
Ай бұрын
I lived in Luxembourg as a teenager and my absolute favourite traditional dish was Kuddelfleck... tripe that was breaded and fried nice and crunchy/crispy.... there was also a liver meatball that I cannot remember the name of and a pate with riesling that was encased in pastry that was somewhat like a cold beef wellington.... those are the 3 dishes I remember really well
@asquithmainlines699
Ай бұрын
Ben explaining ( 2:29 ) that Jamie does not even watch their videos. 😂
@samfisher6606
Ай бұрын
Ebbers had a vendetta agaainst that pestle and mortar.
@fionaclaphamhoward5876
Ай бұрын
Revenge is a dish best served salty
@jessicaeq1111
Ай бұрын
My little brother is in Kenya for the next month with his school, its so interesting to see what types of food he's going to be enjoying while he is away!
@Nomadic813
Ай бұрын
I lived in central Kenya for several years and this is more spice than I saw in all that time haha. Mostly the only flavorings were onion garlic tomato cilantro and fresh tumeric. Also bullion powder. Open fire is right on... Most rural people still cook with wood fires sometimes without much more than a couple rocks or a cast iron frame to prop up a pot. Also the ugali I'm familiar with is much firmer. And a whisk would never stand up to how hard ugali is usually. Hell usually they used paddles about a foot and a half long and it was more like mixing cement in terms of texture. Oh and Sukuma just refers to the greens I think? The dish is Sukuma wiki. But I might be wrong, my Kiswahili isn't the best. The best nyama choma is done right over fresh hot coals where the intense heat creates a great char and bark where it hits meat or a crispy fat making a fabulous mix of textures. The dish is also supposed to be super chewy. The Kikuyu people that I mostly lived with always said if the meat wasn't chewy it didn't feel like real meat, and really disliked industrially farmed meat cause the protein was so tender and unworked.
@shirleyshikanda8148
Ай бұрын
I was really stressed the whole time you guys were cooking.Shouting at the screen ugali should be cooked longer,add more flour,cover it so its not room temperature 😂 especially cause am Luhya and we are known best for our ugali/ obusuma😅. Anyway I learnt a new way of cooking sukuma (the only spice usually used is salt,no meat and a fast cook,5mins max so it remains a bright green) you guys really tried though especially with the limited instructions.well done🎉👏🏾🇰🇪
@yamz1lla
Ай бұрын
Been watching Sorted for longer than I can even remember now; back when they were at a basic set up with tens of thousands of subscribers. I still watch every video you all post and I still love every video, thanks lads.
@razorsitch9882
Ай бұрын
Either someone is prompting Ben, or he’s way more knowledgeable than we even think, he nails these pretty much every time
@kathleengoode496
Ай бұрын
I am sure someone has said this before but that wood plate has a technical name in the timber world we call those cookies
@arothmanmusic
Ай бұрын
Ben's knowledge of world cuisine is really astonishing.
@alexdavis5766
Ай бұрын
My aunt was born in Kenya, but to an Indian family, so only cooks Indian food. Interesting to see what Kenyan food looks like.
@SofieBlakstad-ie2id
Ай бұрын
I wouldn't normally put meat in sukuma, and nyama choma is typically just grilled meat without spices, but you can have a lot of flexibility. The ugali looked pretty good, but as you said it needed to be worked a bit more while hot.
@toddellner5283
Ай бұрын
My wife grew up in East Africa with ugali as her staple. It was hydrated with milk if you were well off, water otherwise. There was traditionally a dish of water on the side to cool the hands with
@ian3314
Ай бұрын
This was awesome. All of these have been so cool, but this is the first one that I have down to cook next week. Thanks for the introduction!
@SortedFood
Ай бұрын
Amazing! Let us know how you get on? 😋
@OrrinGradwell
Ай бұрын
Being from South Africa Well done... "Pap" is 100% correct, and we also have a term for the scooping you mentioned.. It's called "Pap en tik" in Afrikaans. "Paap & tiik" is loosely how it's pronounced.
@nicholastison4734
Ай бұрын
I'm from South Africa and I usually make my pap quite "stiff" very similar to this so I can use it to pick up my meat and veg and sauce. Also nyama is Zulu for meat too :D
@alisonjane7068
Ай бұрын
i love this series so much! these videos, along with global street foods, are my favorites to watch.
@juliek.1619
Ай бұрын
Oh, wow, great video, guys! I'm from Luxembourg and you should definitely make Ierbëssebulli or Judd mat Gaardebounen. Ierbëssebulli is a pea soup with sausages and bacon that is eaten in winter and we have an old tradition called Buergbrennen where we "burn the winter away" in February and (at least in my village) Ierbëssebulli is served for free to warm people up in the cold. Another good Luxembourgish dish is Judd mat Gaardebounen, which is very popular and is also served in Luxembourgish restaurants. This is cured pork neck with broad beans and is always served with boiled potatoes tossed in bacon fat.
@katrinlausch3078
Ай бұрын
The thumbnail alone shows the dishes and cuisine you are about to cook. I did not taste it bit it looks authentic to me and well prepared! Love this series
@toscirafanshaw9735
Ай бұрын
My (German) uncle used to make a very similar dish with sausage meat, onions and kale! I'm not sure what spices he used, but it was delicious. Excited for Luxembourg! I have also been there on a school trip, but I don't recall what we ate.
@ellen_globetrotter3783
Ай бұрын
Looks delicious again! Oh I would love a restaurant that change country specialities say each month or each second months!! I want to try every thing you shown us!! Can not wait for the next country! well done boys!
@6speak
Ай бұрын
Technically... these are 3 separate dishes that are eaten together, separately and more so with other foods. "Sukuma Wiki" literally translates to push the week so the greens can be eaten with a myriad of other dishes. Ugali, as well, goes great with different meats (Chicken, goat, fish, depending on region) as well as vegetarian dishes e.g ndengu (green grams), potato stew, egg stew as well as other greens indigenous to specific regions of Kenya, and East Africa TRAVEL TO AFRICA. Come to Kenya and see where you went "wrong". :)
@rickychen3360
Ай бұрын
honestly I would love to see a format of a challenge like this where you guys spin 2 wheels with different places (not around each other) and use their regional ingredients to create a fusion dish/dishes to see who can create the best one with the mismatched ingredients. something like that
@SortedFood
Ай бұрын
Great idea, thanks for much for the suggestion 😁
@janmay3901
Ай бұрын
Great idea! Have the chef's do it (Ben v Kush) and then allow the 3 normals create 1.
@SolarisRe
Ай бұрын
Ah yes, the return of the Paella burrito. There is no way that the lads will not bring that up if this format goes through, and the wheels have Spain and America/ Mexico (not sure the exact origins of a burrito haha).
@noangelthis
Ай бұрын
Oooo...now there's an idea that has plenty of potential to revive some Spaff level global backlash! Would be great fun to watch, though!👍
@janmay3901
Ай бұрын
For the Normals: Possibly have a protein wheel (goat, lamb, beef, tofu, tempeh...), a grain wheel, a veg wheel and a region for spices
@danielsantiagourtado3430
Ай бұрын
1:55 Stretch our beef. Quote of the day ebbers. The bennuedos are always great 😂😂😂😂😂😂
@charleneclaassen
Ай бұрын
In Afrikaans we'll talk about slap/stywe or krummel pap. Slap pap is like runny very smooth porridge. Krummel pap is pap that has been cooked dry into loose clumps reminiscent of couscous. Stywe pap has a wetter feel than krummel pap, with a firmer consistency than slap pap. Stywe (firm) pap and sauce (tomato, onion, greenpepper and oil sauce) is a must. Stywe pap is very versatile. You can cut it with your fork, pinch it off with your fingers, or cut it into cubes.
@AwesomeSauceShow
Ай бұрын
We use salt water basting for chicken, the skin becomes super crispy and very flavorful. Don't know where we got it from, my father said once, he is doing it that way. And I'm from Slovenia.
@kylelee3576
Ай бұрын
To Sorted: I love this format and love these videos. To Kenya: that food looks amazing!
@Inesophet
Ай бұрын
I literally had Nyama Choma the other day, and Ugali and sukuma wiki last week. Great recreation, i didnt know about the salt basting, will definitely try that in the future
@bongosmasher
Ай бұрын
I'm from Luxembourg and I've been watching you guys since pretty much the very beginning. I would suggest either Bouneschlupp (my fav) or Feiersténgszalot. Other dishes might be too similiar to what you already know. I'm really looking forward to the next episode!
@bongosmasher
Ай бұрын
Mettwurscht for Bouneschlupp is a must btw.
@Getpojke
Ай бұрын
Just remembered that Luxembourg also eat a lot of Flammkuchen which is their version of the Alsatian tarte flambée - a German/French version of the pizza. Seriously tasty after a night on the beers or local wine.
@robertcotrell9810
Ай бұрын
This is one of my favorite series you do. Especially when Africa is involved, since it gets no air time traditionally speaking.
@44rdwolf
Ай бұрын
You'd find very similar dishes in South (and Southern) Africa. With slight variations. Classic African cuisine.
@Justchilling8261
Ай бұрын
You have done so well!!! Though I must say this is the first time I've seen ugali being cooked with a whisk, we normally use a flat wide wooden cooking stick 😁
@RumConspiracy
Ай бұрын
Great job! I loved this episode. Such a fan of this series. Much appreciation to you guys for learning and trying something new.
@PokhrajRoy.
Ай бұрын
I’m always excited by this entire vibe of ‘travelling without moving an inch’ (not counting HQ) and it’s the right time for a Sunday treat! I will say that I know gas station food especially keema samosa and masala chips are a big thing in Kenya. Happy Sunday, everyone!
@MichaelMengo
Ай бұрын
Kenyan here so nice to see you guys trying African cuisine.
@Ad-Lo
Ай бұрын
Oh my gosh! Jumping up and down! All the best, lads!
@PokhrajRoy.
Ай бұрын
Jamie having an outburst with “I see you enough!” >>>>>>>>>>>>>>>
@necro5129
Ай бұрын
Excellent vid as always boys. But please, pretty please, when you do the wheel for the M country don't forget to include Malta on there. Been watching since the dawn of time and i've watched you do a dish or ingredient from just about every country except my own XD
@katera5711
Ай бұрын
Thanks Mythical Kitchen for introducing me to this channel ❤
@rosetoren3881
Ай бұрын
I wish you would do "Pfefferpotthast" from Westphalia, Germany. Such a great dish.
@sandralouth3103
Ай бұрын
I have made 1 Kenyan fish and adore the flavors. Will be trying these.
@shezza_cpt
Ай бұрын
Seeing a bag of Iwisa on the table is whole 🇿🇦🇿🇦🇿🇦🇿🇦🇿🇦vibe
@schoombee88
Ай бұрын
Well done for remembering the word "Pap". South African staple. Lots of fans here in SA. Keep it up!
@beckycaughel7557
Ай бұрын
I’m excited for next time I was hoping for Luxenberg or Liechtenstein
@jenneli314
Ай бұрын
My grocery store started carrying Supoons and I couldn't resist the urge to buy one anymore. Thanks.
@eldoradocanyonro
Ай бұрын
While I have no idea, I would think that something that requires less cooking time would require less of a fuel source to provide the heat..... And gathering wood and dried dung is time consuming and one reason that indigenous tribes moved frequently.
@sirBrouwer
Ай бұрын
that was a reason for moving but more often water. the rain for both there own animals (to eat the grass) as the other wild animals. and sure by doing so they also follow dung and fire wood. If they prepared well the year before the wood from the year before was ready when they would collect it in the new year.
@nadiavanheerden7186
Ай бұрын
I just love the constant excitement and respect for different cultures - you guys are awesome ! :)
@robertvonkulig801
Ай бұрын
Lived and worked in Tanzania for years - best mishkaki I every had was in Jackie's Duka in Dar es Salaam cooked on old bicycle spokes and with cassava chips and chilli salt.
@EmilyJelassi
Ай бұрын
I love this series!! I've learned so much about cuisines around the world, that I haven't been able to travel to yet. 😊❤❤ I think that once you get through the whole alphabet, you should start all over again!!
@theosantos5083
Ай бұрын
Hearing them talk about polenta while I'm eating polenta makes me happy
@javadan123
Ай бұрын
Just in time for breakfast! I love watching these videos while having a meal.
@SortedFood
Ай бұрын
What’s on the menu?
@meIamMarylene
Ай бұрын
As a Kenyan this is so great! 🎉
@debs11100
Ай бұрын
Love your show so much, I was wondering if I could get a definitive explanation of "moreish" please.
@nicolad8822
Ай бұрын
You taste something and it’s so nice you want to keep going back for more. Not sure any explanation would be particularly definitive.
@debs11100
Ай бұрын
@@nicolad8822 Thank you, I wondered if it meant you just wanted more of it or if it meant it had an earthy taste.
@ukeitaa
Ай бұрын
This is my absolute favourite format! I can't wait for the A-Z Challenge marathon video aha it'll be the whole alphabet! :)
@matthewbeddoes8472
Ай бұрын
Just a cultural note: you don’t use your left hand to eat with! Major faux pas. I used to purposely sit on my left hand so as not to accidentally use it. Left hand is used to cleaning up after a bowl movement so is seen as ‘unclean’ in many cultures.
@nicolad8822
Ай бұрын
They’ve talked about that before.
@cery3851
Ай бұрын
Glad to see you try out my traditional food and that was an interesting way to cook up ugali but glad you were able to do it Traditionally most people only have salt as a spice so seeing all those spices in something that simple was ,,,,,😂😂😂
@martine9731
Ай бұрын
I did not expect Luxembourg next 😱😂 I’ve been watching your channel since day one, and I don’t think you ever prepared something Luxembourgish! Our national dish is “Judd mat Gaardebounen”, but not many people still eat this and it isn’t on many menus. Some more popular dishes are “Kniddelen” or “Wäinzoossiss mat Moschterzooss”. I would love to see a snacks version of this format, because our sweet and savory pastries are very popular in the greater Luxembourg region. Some suggestions: Quetschentaart (plum tart), Verwurelter (beignets with powdered sugar), Gromperekichelcher (savory potato pancakes) and Rieslingspaschtéit (savory meat pie prepared with white wine, you can basically buy them in every bakery and supermarket). So excited for this!!
@Ad-Lo
Ай бұрын
You were SPOT ON that Ugali is identical to South African "pap". It's exactly the same maize meal and is eaten in Southern and Eastern African countries as a staple: Zimbabwe, Botswana, Malawi, Zambia, Kenya, Uganda, Tanzania, Rwanda, Burundi and others.
@WaterSt0rm
22 күн бұрын
As a Luxembourger, I am really looking forward to next episode :D For "Kniddelen an Speckzoos", I can provde you with a recipe - if needed. It would also be really amazing for you to source real "Mettwurscht", a very typical Luxembourgish sausage (one that Jamie would probably adore ;) ) Big fan!! So cool that our tiny country was chosen
@padders1068
Ай бұрын
Looked delicious although I couldn't possibly comment on how authentic it is. Good work guys and team! 🙂😋❤
@sarreqteryx
Ай бұрын
Southern comfort style is not the only way Americans make collard greens. My mom always made it Italian style; sauteed in olive oil with garlic and red pepper flake. Salt and black pepper to taste
@jadedjhypsi
Ай бұрын
For Luxemburg, I would suggest Gromperekichelcher and pairs well with F’rell Am Rèisleck and apple sauce =)
@KatelynSweigart
Ай бұрын
New series idea: One group creating street foods for fictional places like Narnia, Westeros, The Shire, etc. Other group tries to nail it based on food clues.
@leylacamara7103
Ай бұрын
I never want this show to end. When you are at the end of the alphabet Sorted should spin the wheel again with new countries.
@alisaishere
Ай бұрын
I have a lot of family from Luxembourg (and some still live there), but I haven't really learned much about the country. I'm excited to learn more about the food in the upcoming video.
@Getpojke
Ай бұрын
Excellent, love these!
@philippnotaname7184
Ай бұрын
I know only one dish from Luxembourg. It’s from a nice restaurant near here and goes by the lovely name Kniddels. The menu item translates as: Ripped dough dumplings sauted with a creamy cheese sauce with Grana Padano, Italian wild herb salad, lime juice, red onion and bacon. Quite delicious
@torimcgraw5208
Ай бұрын
I love your videos! can't wait to see another alphabet cooking challenge! Perhaps dessert?
@ethancampbell215
Ай бұрын
I love this series for putting Ebbers out of his comfort zone and making him mildly panic because he isn’t armed with all the knowledge to put him in control and is just relying on his instincts and his pre-existing information 😂😂
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