As a Portuguese speaker I couldn’t help bursting out laughing with Poha. It has the exact same pronunciation of “porra”, the worst swear word we have, wich means c*m, expresses annoying and a lot else 😂 Great dish tho!
BeryI don't let people gatekeep you from eggs with Poha. I make Poha topped with a fried egg all the time!!!!! I know it's probably not a common thing but I like it. Although I like a fried egg with almost anything savoury.
Serbian here! If you want a fried risen dough for a Sunday breakfast, make it Saturday afternoon and leave it to rise overnight. You only need to fry it the next morning and bring out the cold cuts, sour cream, or jam.
I go to a college with very great food, and I remember them saying they had started to have more diverse breakfast options from other countries, primarily southeast Asia. After starting the video, I checked the menu to see that they have poha this morning!!! Currently walking over as we speak and cannot wait to try😊
Thank you Beryl for including me in your video. I am VERY happy you enjoyed mekike that much. You are so adorable when you get excited about food. Someone mention mekike are similar to Hungarian lángos, and you are right. I said that to Beryl and included lángos garlic sour cream sauce in my email to her :) I hope a lot of you will try mekike/lángos and enjoy them. Thank you Beryl for giving all of us a chance to experience food from different cultures. Many of the food are very similar and I believe all of that can make us closer.
Hello! I'm Hungarian, and you are right, Mekike is called Lángos here. I would like to add to the video, de my family is usually makes a loooot of lángos dough which we keep in the fridge and slowly eat it for about 5-6 days. We make lángos way bigger size than mekike, and this is totally doable in the morning, because the dough is already ready and you can fry a couple for the family in 15-20 minutes. But we are unhealthy people, so we usually eat it for dinner and then can't sleep :D
I know I'm late to the party but I'm re watching older videos I might have missed & this is one! My mom used to make this & her parents were from Russia. Difference is that we Only had them with sugar, powdered sugar or cinnamon & sugar like donuts. When my kids were little & I worked at a pizza shop, they would throw out the excess prepared pizza dough so I would take it home & make it for breakfast. If I were to think outside of a recipe (but I don't) it would have been nice to use it for lunches with the savory toppings! Durn!😢 Thanks!😊
Finally Zimbabwe rep!!!!! My favourite African country. I hope the condition there betters and the citizens enjoy a free and prosperous life they deserve.
The fried egg is very normal. In my family, we always ate an egg(mostly fried) with upma/poha /anything that fell in that category. So you go girl! My Indian family endorses that idea, and have been doing it for over 45 years. 😊 Oddly enough, the other thing that we used to be served with these breakfasts would be a ripe banana. Strange, I know!
Beryl it's so funny what you said about a meat cheese and bread table because that is a very common, traditional wedding meal in the Mennonite culture. It is called "faspa" and it consists of meats, cheeses, fresh bread and spreads served with coffee.
Hello! Chilean here!, I might be from the capital, but I love Punta Arenas' choripan, and I can't wait to eat one there some day in the future, for now at least I have a Kiosko Roca in santiago. Thanks a lot Beryl for showing this very specific part of Chilean culture.
With mekike/lángos the secret is to let the dough rise overnight so in the morning you don't have to knead etc. The "dutch oven no knead, overnight dough" recipe is perfect for this.
So true. I tend to make a larger amount of dough and keep it covered in the fridge to use throughout the week. Very convenient, and it gets better each day.
Or like a Canadian wedding or Canadian church thing?? In my culture it comes from Faspa which is basically bread, meat, cheese and was done for after church, a funeral, an informal wedding, or Sunday's at Grandma's.
It's like a charcuterie board, or cheese board, right? I don't expect it to be that uncommon, though each item is unique to each country I guess, so they're all different. Then there's the cities/countries that have practically no selection of cheeses and deli meats anywhere. Those are probably quite common as well. Please eat for me.
The choripan reminds me of chourice pao a popular street food in my home state of Goa, India. They may have similar roots. Goan Food is so unique due to Portuguese colonization. I'm always fascinated at similarities with Brazilian, Macanese cuisine.
Make no mistake, we stole basically all our traditional recipes. I don't know how it got to this point, by now it's an inside joke that we only have one native recipe.
Chloé: “and Bermuda is just a 2 hour flight away, so come have codfish breakfast with me! 😊✨” me: **furiously Googling for the first flight to Bermuda**
Hey can we do a episode based on different flours ??? In each episode there is a kind of flour as the star ingredient and we will see different recipes from it from around the world. What do you think is is good enough??
So excited to see Zimbabwe here! ❤️💛 Mieliemeel in different forms is a very important staple food in much of Africa 🙂 Also Beryl, if you loved Mekike, you should try South African vetkoek.
I am so happy to see people enjoy mekike. Even though it is a process, it is incredibly common breakfast food, usually made by grandmothers :-) You can find them in every fare or festival in Serbia, in my area we usually eat them sprinkled with powdered sugar... Also another one of our common breakfasts in Serbia is proja, which is almost the same as Zimbabwean chimodho
I think a desi breakfast is my favourite. The type I love has a paratha, curried chickpeas and a spicy omelette and it needs to be served with masala chai
you should totally do a part two ! and you should also do nigeria , we have different types of breakfasts like akara and akam which are like bean fritters and custard , yam with egg sauce + agege bread with honestly anything you like ! i think you’ll love it ! ❤️
My preferred breakfast is a bowl of grits with sharp cheddar, summer sausage, and seasoning salt and a piece of toasted English muffin bread with some homemade preserves
I'm really glad you liked mekike, they truly are up there when it comes to comfort food :D (I mean, it's fried dough, you can't not like it, right) and now that you've mentioned it, I obviously have to officially invite you to Serbia, we have a lot of bread, meat and cheese here :)
You can also come to Macedonia,we also have Mekice. My grandma makes the best ones ,I've ever tried. Our cheese is also one of the best ( according to me). We're south from Serbia. You're more than welcome to come and try our cuisine * I'll take you on a food tour 🤗
I made mekike last night for dinner, and they were both easy to make and very delicious. I’m so glad Beryl included them in her video. I had to use google to translate the recipe I found, but it worked and they puffed nicely when fried. But the translator called them “torn underpants”; what should it have been? It was great with garlic yogurt sauce, sliced tomatoes and cucumbers, Lebanese köfte, and grilled halloumi.
Fun fact, in Croatia we have the same dish as Mekike, only here it is called "Poderane gaće" which literally translates to "Ripped underpants". Both of these are actually hungarian and they're originally called Langos, or in the city of Osijek here - Langošice. :)
That’s funny! In Chile we have something very similar called “calzones rotos” (also “ripped underpants”) and the only difference is that it’s a sweet dough. Now that I read this, it comes to me that probably the dish has its origins in Croatia, since we have a big coatian population in Chile.
@@TiaTruly Chilean* Anyways, it's an ongoing inside joke that we only have one single native dish: Charquicán. And even then I haven't seen anybody use charqui to make it (charqui is dried salted horse meat. I guess we even stole jerky (which makes sense, because of the name))
@@nodezsh jaja sorry I spanglished! Yeah I really enjoy seeing all these international dishes, the history behind them, and how recipes and ideas cross borders.
Oh, Beryl, you cracked me up! Tongues *do* need to be woken up, in my opinion! Also, by the way, you didn't choose the lesser fish by getting the bone-in option - any meat or fish that has the bone in will give you sooo much more *flavor!* So be glad you chose the bone-in fish, because your meal was all the better for it! Beautiful plating on that codfish meal, by the way, and I cannot wait to try it! Also, I love how your right foot sneaked onto set and made an appearance! Hilarious! 😀 Lastly, the meat-cheese-bread table at a wedding is just so funny! I can only imagine your mom having to talk you out of that (great) idea! I've been to a hundred weddings and in about 90 of them, I'd have rather had a meat-cheese-bread table for my meal! Ha! Thanks so much, Beryl. I just loved this video so much. Cheers, Beryl!
Lord, the chimodho brought back memories I had completely forgotten about. As a kid I lived in Botswana and we used to go to Zimbabwe to camp a lot as we lived near the border. We were pretty broke, so mealie meal-based recipes were glorious, and I remember eating chimodho/mupotohayi not long after watching a baboon steal from some nearby campers.
Wow I'm chilean and I had no idea they had choripan for breakfast in Punta Arenas! Also first time seeing the chorizo as a spread! I've only had choripanes at barbecues and the chorizo was not minced xD. Leche con platano is delicious 👌.
I feel like you need extra banana to make it right. It's supposed to be very thick for a drink, and you should find that there's very tiny chunks basically throughout the whole glass. The texture is nice.
Otra cosa, come el plátano con manjar en un plato. No sé por qué nadie lo hace. Es exquisito, es como si alguien hubiese inventado el plátano y el manjar para comerlos juntos. ES TAN FÁCIL
It actually sounds weird, but still I will try one day. I recently tried it in Nagpur style, add tari, which is rassam style curry. Also, in Konkan we top it up with fresh coconut.
Beryl, I am also from Bermuda and we have Codfish breakfast. I serve mine with mayonnaise and banana, with the tomato onion sauce, the potatoes, fish and avocado, if I have it. You will still be sweating eating Codfish breakfast on the beach if you come to Bermuda now. May and October are optimal months where you aren't too hot or too cold and don't run a sweat cooking or eating. :)
Here in Hungary, our variation of the fried bread is called Lángos and it's not really a breakfast thing. It's more along the lines of "your grandma made it for everyone when you visited on a Sunday" or "you got it from a food stand while you were at a flea market or a festival" The most common toppings for lángos are sour cream, shredded cheese and garlic oil. But honestly, it's also very good on its own without any toppings.
My mom's family settled in Indore/Bhopal, and they also add peas to their poha. They also serve with a bhujia garnish, as sort of a different textural element.
my friend had a meat cheese and bread table at her wedding! It might be normal in France, this was the only French wedding I've attended but it was soooo good
Their has been vegan chorizo for the last decade to be frankly honest. I live here in Southern Cali so it's everywhere and has been my moms alternative since she doesn't eat pork.. But anyhow I guess if you live anywhere else vegan chorizo isn't easily available I assume🤔💭👀
@@richiethev4623 it's only been available in Ireland for two or three years now, at least to the best of my knowledge. Don't forget the US is often a leader in terms of meat replacement products, you can't assume that the items you have access to are universally available.
If you mix in a pan oil, chopped onion and garlic with cumin and paprika (smoked is Better), tomato paste and pepper paste(optional) and chopped mushrooms, you get a vegan chorizo liked flavor, i’m not vegan but i love it....i eat it on bread just like this, but you can make it to a paste in the blender. In Chile very few people made his onw bread, we usually but it, fresh. bread is everywhere, in the corner market and in bakeries too. As a country we eat a lot of bread...
Poha + chai is the best thing ever. I find poha too dry normally (unless there's a chutney involved) but pair it with chai and it's just * chef's kiss *
I always look forward to making and having that scrumptious Poha. Some additional steps that makes it yummalicious is: 1. In the hot oil add some coriander seeds (better crushed) with cumin seeds 2. Add a bit of sugar along with salt and mix 3. Fry cut boiled/steamed potatoes , THEN add the chopped onions, gives a different taste 4. Toppings: Pomegranate seeds, sev ( you must knowww.. or ask Rajat :P) and of course fried peanuts
Actually u know like we bengalis do have the poha called chirer polao( chire is flattened rice and polao is a kind of savoury rice sometimes even sweet it varies actually) we do add eggs not fried but boiled and some peanuts as well and a little bit of sugar to add sweetness i think it will be a good breakfast to try. I really do enjoy your videos its so good to see the whole world somehow unite into one,really fascinating . I have actually learned so much about food as whole thanks for exposing us to such a huge variety of food by your hard work
Make sure you soak that salted codfish. Rinse after soaking and cook with your potatoes to flavor them. Also half a lime cooked with your salt fish also helps.
Please be sure to get salted codfish and soak the night before. Also we use two sauces, onion butter sauce and red sauce (tomato, fried onion, garlic, season). Also we don't fry our bananas. Best way to eat Bermudian codfish and potatoes is to smash the fish and potatoes together top with sauce, then avocado, banana and boiled egg. Add some pepper and best breakfast it is.
Beryl, your videos just keep getting better. What a fun and informative video. Loved everyone’s submissions and feel like we have a growing family on your channel! 💕
That is the weirdest choripan I've ever seen! (Santiaguino here). This is what happens when your freak thin country takes half the continent's length. Nobody knows what they eat further north or south.
@@nodezsh LOL I'm originally from Temuco and even I haven't ever seen or eaten a Choripan like that, but thats what makes it cool idk, seeing other regions versions of what we think is the same food but ends up having a different twist is weird but so cool
@@savi7607 It's a privilege to be able to travel through the same country and find new traditional food. Some countries are too small and in those that wouldn't be a thing.
Just to clarify: Poha is not from Indore. Since, it requires flattened "rice", whole of coastal India (where rice grows abundantly) has varying recipes of Poha. But Poha is not as popular in these places as it is in Indore.
Make a house dough (a yeast and sourdough white bread dough that you use through out the week and use the last bit to start the next week's dough) and you can make rolls or fry bread whenever you want. You can laminate butter into it and have indulgent puff pastry to use to your hearts content when you make it or freeze it for later.
Poha is originally an Indian Breakfast from Maharashtra. It was introduced to various parts of India including Indore by Maratha rulers and every region further customized it as per their preference.
It can't be claimed by any one particular place in India. Please be more informed because talking about topics where you do not have enough knowledge. Just because you know it's consumed in a particular place/state doesn't mean that it originated in that place alone. Poha (or flattened rice) indeed originate in the Indian subcontinent and is a quintessential snack consumed across the length and breadth of India, Nepal and Bangladesh* It is known as pauwa, chuda or chura (Bihar and Jharkhand, and Nepal), sira (Assam), chira (Bengal and Odhisa), aval or avalakki-in (Kannada), Avil (Kerela) and many more names in various languages. Saying poha 'originated' in some specific place is like saying 'boiled rice' originated in one particular place.
Hey Beryl, one thing that you can do with the Mekike is to mix it in the evening, then put it in the refrigerator to slow rise then take it out the next morning and bring it to room temp and let it finish rising and it won't seem so long and challenging.
I'm from Chile and I've never heard of the Punta Arenas version of the choripan! It looks delicious. I will say though, fresh bread is readily available in just about every corner, so I doubt many people are *actually* making their own bread at home.
hahaha I just want to say that in Chile is not usual to bake your own bread. You just go to the closest neighbourhood store and buy it fresh , so it doesn't take so much time to prepare it :P
My favourite breakfast is Mendu Vada with coconut chutney from India its crunchy it's salty, it's heaven in platter most people eat it with sambar but i like it with coconut chutney . Used to eat daily for 2 years during my hostel days
I've always wondered why northies call it mendu. It's medu guys! Which means soft in tamil. Nevertheless sincerely appreciate your love for it and south indian food :)
The mekike reminds me a bit of Langosz which I've had when in Poland and Hungary. It's a similar fried bread, but a big round piece topped with garlic sour cream and cheese. One of the best things I've ever eaten.
I need to ask my brother-in-law about mekike. He lived in Serbia for 2 years about 12 years ago and he misses it very much. Mekike seems like an easy enough thing to make to remind him of some of those times.
Oh yay! I have dry poha sitting on my shelf because I was testing it out as a replacement for my standard rolled oats in meatloaf. I hadn't had a chance to see what the more traditional uses are yet, so this breakfast recipe will be another great meal for my husband!
Christmas breakfast at our house: lefse with butter and sugar, or lefse with mashed potatoes and potato sausage. SUPER simple, but one of my favorite breakfasts, ever. My kids now look forward to it each year, too.
One of the first things I learned in high school home ec classs was to make your dough the night before, and put it in the fridge. You do NOT need a warm place for the dough to rise; just time. When we were tent camping we would put thawed Pillsbury bread dough in the cooler, coated with oil and just punch it down (not kneed) in the a.m. The fried dough was called “dough jackets,” (doughnuts) and they were the kids’ favorites, with sugar/cinnamon or even syrup. PS: alternately put it in the oven at 175 to help it rise. But then you’d still have to get up early!
oooh! FRIED BREAD/DOUGHNUT Episode! Native American Fry Bread.. Malasadas.. Andagi.. Cascaron.. Panikeke.. 😋 {gonna have to start using the stairs more in preparation..}
The Zimbabwe bread is what we call Corn Light Bread here in Tennessee! But we pour it into a sizzling hot cast iron skillet or dark metal bread pan and pop into the oven to bake, which forms a fried, crisp crust. We serve it with pulled pork bbq, soup beans, potato salad and vinegar slaw. mmmmmm 😋
Same pinch Beryl. I am from a different part of India. And adding fried egg , green chilli & onion to our flattened rice meal is the way to go. We here in Kolkata call it chnira/chnire. It was most common weekend breakfast during my childhood. It still is , kind of. 😃
I’m from Bermuda, Codfish and Potatoes as so many versions, as you make you definitely can make it your own. It’s definitely a comfort food. Look forward to seeing you on island. Feel free to visit!
charcuterie table spreads are a REALLY big thing at weddings in the US, and many other countries - which is essentially a meat, cheese, and bread bar, no? :D
@@hcusworthful it's worth a rabbit hole search if you like charcuterie; lots of business owners in your area of the world doing some cool stuff with meats and cheeses! :)
@@hcusworthful they are also sometimes referred to as "grazing tables"; depends on the maker (and i believe this term was popularized in AUS?) i may have an obsession with meats and cheeses (and bread!) lol
Poha sounds great. I must give that a try. I am so glad you do these and introduce us to new foods and new flavors. I love the backstories behind food and the way it brings us all together. I agree with you on the tongue awakening thing. That is why I love the combo of savory sage breakfast sausage, sweet maple syrup, and crispy salty smoky bacon, custardy inside french toasts with crisp corners, and spicy cubed potatoes as a plate. Pair that with some rich creamy coffee and a glass of some eye opening tangy orange juice. All the variety of textures and flavors wake up your mouth. My favorite breakfast is take that bacon, those spicy potatoes, and some refried beans and fold it inside in a warm flour tortilla with some salsa for a breakfast taco.
Omg that sounds so good and so filling. I think I would crawl back into bed afterwards to take a nap just to digest it :) lol Something is wrong with me 🤦♀️🤷♀️
Some tips: With respect to the choripan, no one makes rolls in the morning except pro bakers. 😂 You can make a lot of bread the night before and use it the next morning. OR make your bread on the weekend, blond bake it, and freeze it. It freezes pretty well. When you’re ready to have it, put it directly in the oven to rewarm and lightly brown. It’s just like fresh baked. It’s pure torture to make mayo/aioli with a bowl and whisk. Use a blender to make the aioli. It takes like 5 minutes and zero effort. If you have an immersion stick blender it’s even easier and faster because you can put all the ingredients in a tall glass at once and blend. The aioli won’t break. ☺️
My uncle and his family live on the Ojibwe Native American reservation in Minnesota (USA) and they have an amazing fry bread. Its been a long time since I’ve had it but the fry bread you made had me nostalgic and hungry, lol.
Chimodho is like Corn Light Bread here in Tennessee, USA! (nope, not regular cornbread - corn light bread) We natives cook it in a preheated, greased loaf pan so it sizzles when the batter is poured in and the edges get really crunchy. Serve it sliced with pulled pork and barbecue sauce, soup beans, vinegar slaw and homemade bread and butter pickles. As Tennessee Earnie Ford used to say for Martha White, it’s pea pickin’ good!!! 😋 Oh, and my grandpa would crumble dry next-day bread into a glass of buttermilk for supper and eat it with a long-handled soup spoon. Yep, I’m 60 so that was quite a while ago!
in Kenya we have mandazi which is similar to mekike , we usually set the dough and leave it to rise overnight then just fry in the morning or at least prepare it for a whole day and enjoy it for weeks 🙂
Hey Beryl, My Abita (grandma) used to make her own mayo anytime she ran out or felt like it. She loved her kitchen gadgets so she’d make it in the jar she meant to keep it in using an immersion blender. It always seemed like wizardry to watch it whirl into existence in 5mins or so. I bet that would be great for your aioli recipes going forward!
Breakfast is my favourite meal of the day. Just today, my husband who's Icelandic was craving some Poha I make often because he'd had it all the time last time we were in India haha, will have to comply in a few minutes lol! Just a little nuance though- 'Poha' is the name of the dish as a whole, and the main ingredient is flattened rice which is actually called 'Chūrā/Chiwrā'. Sorry for being pernickety ;) And I second the fried egg!!!
We tend call the flattened rice as poha or the difference language name for eg. awal more than chiwra. Guess it become synonymous with the dish. 😅😆 We tend to only when talking about it as a part of other dishes.
Chitra has. Nothing to do exclusively with poha, we even have corn chiwda. It’s basically tempered processed grains. So you can make a khana chiwra, popcorn chiwda.
Every Michelin guide recommended restaurant in Belgrade serves mekike as breakfast option.We serve it at weddings as well as part of charquterie board.
Beryl talking about waking up and making dough, and then proofing, and then baking.... You can proof dough overnight in the fridge as long as there's not too much yeast and then just bake when you wake ☺️💕
ah poha!!! my fav, i think u forgot to soak it in water first before adding… and another variation to poha, is the addition of tarri, that just spiced water :) cause poha is a bit dry, so the spiced water helps balance it …
The puffed rice used in this video is one of the three types of puffed rice that's available in the market. This one in particular called patal poha is generally preferred for making chiwda because it's the flattest of the three. The second kind is called Jada poha which is a thicker version of flattened puffed rice. That's the preferred kind for making poha to make it light and airy. The third kind is called kurmura and is also used to make chiwda. You can use either kind to make poha, it just comes to personal preference.
@@EagleOverTheSea yeah but many brands selling in Indian stores in the US sell poha and kurmura as puffed rice. It can get a little confusing for non Desi people.
FYI, you could make the dough the day before and let it rise in your fridge overnight. You get up in the morning, shape it, fry it, and serve it. That's what I do with cinnamon rolls and raised doughnuts.
Oh, yes. A Serbian meal does have a lot of plates! (And it can be easier than it seems. The cheese, pickled veg, and cured meats are already ready to go in the fridge, and you just have to take it out, and put on the table)
A meat cheese and bread table is basically how we kick off weddings in Bosnia, you have big ole charcuterie platters with meats and cheeses and baskets of bread and that basically serves as the appetizer to start off an evening and night of celebration. Also a bunch of russian salad as well, which is basically cold cuts of meat with veggies and pickles in mayo and sour cream. Also we call mekike uštipci in Bosnia, my gran used to make them for my sister and me when we were kids all the time. Whenever she would start making bread in the morning, she'd prep an extra large portion of dough so she had a lot left over to fry up for all of us for breakfast. She grew up as a farmer and farmed her whole life up until her heart wouldn't allow it anymore, which was when she was almost 80 years old, so she still wakes up with the sunrise and goes to bed with the sunset. So she'd be up and at it while most of us were still asleep 😂 She'd start up a fire in our old wood fire stove, make herself some coffee while it and the room heated up, then she'd make herself some porridge or have some bread with butter and jam and start up making fresh bread. By the time the bread was done rising, the oven would be hot enough to start baking and the stove top for the frying, and she'd have already had her breakfast. She'd open the doors to the kitchen and go upstairs to open all of our rooms so that the smell of the baking break and frying dough would wake us all up. My mum would usually be at work till that time so it would be my sister, my dad, her and I at the breakfast table having coffee, tea, uštipci and whatever we had in the fridge. Homemade jam, cottage cheese, smoked cured meats, cream cheese, butter, Argeta (which is a chicken paste, tho they make it from other meats nowadays as well) etc it was great :D
Thing with North Indian cuisine is, there is rarely any break from spices; which is why in Kerala mostly and even Tamil Nadu, if i am not mistaken (and both in South), we make Puttu. That and small bananas! And cardamom tea! Hearty breakfast.
As it turns out, Poha initially originated in Maharashtra. Under the regime of the Holkars and the Scindias, the coloquial dish gained widespread appeal amongst the people. When the rulers came from Maharashtra to Madhya Pradesh, they took over Indore and brought with them Poha and Shrikhand, among other things. - CopyPasta from Internet
thank you for showing us all this. i love learning new cooking styles and am always nervous about trying different cultures but seeing you trying new things gives me ideas and encouragement for cooking.
Hi, Macedonian here right next to Serbia and we have mekike too called Mekici and we always make it when a baby id born (i cannot really tell you why) 🤗
