My name is Eli I have a passion for filming and taking pictures of food on home and international soil. I use food as a vehicle to stop off at history, culture and society. This is a labour of love for me I take the opportunity to shine the limelight on local eateries that tend to get overlooked. I also travel and interview the locals, chefs and home cooks and showcase the banging food they make.
It's funny when you are in East Africa; most of the food must be coming from Oman or India. Even the sea is not called Zanzibar Ocean or Mombassa Ocean. Please Africans, stop talking nonsense and learn your own history. Most of the things you know were copied and taken over and resold back to you and told you that they were from their countries.
I don't know how they attribute Moroccan Bastilla to a country they don't even know how to prepare and they say it originated in Spain. The Spanish people say it is originally Moroccan. I challenge anyone who goes to Spain to order Bastilla in Spanish restaurants. They will say it is originally Moroccan. The Moroccan people should study the history of their country and their cuisine before talking about something they don't understand, nor the Moroccan recipe, the Moroccan method. This is why we steal from another country when we see a Moroccan attribute our food to another country and say it is authentically Moroccan.
Am a sarawakian and not impressed with the laksa sarawak served in there. Even from the look of it, looks a fail. And not using meehoon for the laksa instead using kolomee noodle as a game changer! Pleeeze!!
You try some jerk with chicken from the motherland yet? Helmeted guineafowl (numida meleagris) african rice (oryza glaberrima) and cowpeas (vigna unguiculata)
Aub laat imand van orgien marokko over swira praten want sawira is geen mogadour maar mogadrour in het berbers beteken waiendewint met zand of ri7ia bi darija amazighia
I'm with the girls when it comes to wing size. They probably use frozen instead of fresh wings, usually smaller because they're injected with broth or other liquids to add weight when sold.
Tagine is North African not just Moroccan anyone who says otherwise is CRAZY 🤣 tagine means clay utensil that u cook with not even a specific food morrocans just talk about it more
I’ve been to wales twice now in my life time and I have to say the Welsh are very welcoming people. As a black British man I felt very welcomed and their food is just a good as their hospitality. Swansea is a must go for anyone thinking of visiting Wales. Great food fantastic people.
