@@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!
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 👍
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!
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?
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!
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.
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
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.
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.
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 ❤🇰🇪🇬🇧
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!
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.
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.
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.
As a Luxembourger, I'm really looking forward to the next episode. I'd recommend cooking: Kniddelen, Judd mat Gaardebounen, Iertsebulli, Wäinzoossiss or Träipen
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
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.
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!
The English translation of that last one is really funny to me, as a Jewish person. it translates, according to RU-vid, to 'Jew With Garden Beans' Please don't eat my people hahahaha
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.
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.
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
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
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. 🥰
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
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.
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.
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!
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
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.
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!
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
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🎉👏🏾🇰🇪
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.
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.
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.
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
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).
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". :)
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
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
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.
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.
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.
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.
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!
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!
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!
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 😁
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.
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
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
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.
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.
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.
Suggestion for future A-Z challenges: if possible, maybe try and get someone originally from that country who lives in London to visit your studio and try the dish when it's done! One of my favorite parts of watching is coming down to the comments section and seeing whether locals think the boys did a good job, and offering suggestions/corrections. Would be cool to see that also happen live in the studio when possible. With such a multicultural city, I bet you'd be able to find someone via social media to take an hour out of their afternoon to sample it!
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!!
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.
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.
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.
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
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
I find it really interesting how countries differ from each other because of the qualities that are unique to various regions! African cuisine uses lots of goat meat because it’s what’s available to them, but nowhere else in the world consumes goat meat nearly as regularly as African nations do
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.
Best teacher that i would recommend you guys to follow is chef Rafael and chef ali they have tutorial classes on how to make ugali and sukuma . being kenyan you guys got it😊😊😊
@@SortedFood it would be great if you could bring in a different chef or cook from the country of origin for your dish somebody that makes it all the time for the second version of the video
