Can a Chef Cook THIS Random International Dish? | A-Z Challenge C: Republic of the Congo 

Ben was really impressive! I sometimes forget he's ACTUALLY a chef. The fact that when Jamie said "think of the name" and he went right to "we need twice as much" was a leap I'd never have made. Plus...multiple Ben-uendos in this which is what we all really come to see.

Gonna need you guys to make a segment called 'I Can't Bay-Leaf It', where you try to guess which dish has had a bay leaf in it to "enhance" its flavour

Boys boys boys, I have to say this might be your best series to date. When you go through A-Z please please come back for a season 2 and start from A again and keep it going until you tick off every country!

One of my old carers was Congalise and she would make a massive pot of this at the weekend to last her all week. She said it was the only dish she knew how to cook and didn’t think she needed to learn anything else, because she liked this so much. She boiled hers for hours and hours and hours!

Salute to the editing team for ‘The More You Know’ Sign. Brilliantly placed 😂

I'm not gonna lie, Ebbers, has probably more world knowledge than most classically chefs. Even though he's mostly an entertainer, I think he's unlocked some sort of universal understanding which can't really be taught. I say this as a Brazilian pseudo chef which probably would have got that dish really wrong from what I envisioned. PS: I cook with cassava all the time.

Anyone else think Ben seems happier and happier recently? It’s nice ☺️

That 'The More You Know' moment had me laughing way too much than it should have

It’s really cool to see both Mike and Ben excited about new ingredients like the alligator peppercorns, they were so intrigued by the smell and taste!

Really glad to see y'all try African food more consistently! As one that really enjoys learning about global food traditions, it was always disappointing to see Africa's rich culinary diversity skipped by many chefs/cooking programs while claiming "global" coverage. Props to you for taking on a really daunting challenge in a respectful, fun, and accessible way! Absolutely loving this series!!

The fact that they all said in sync the second part of “if you’re cooking with chili, don’t touch your Willy” tells me there’s probably trauma involved 😂

Never seen Mike have so much fun as he was pounding!

So nice to see something I grew up eating but never saw made on a popular cooking channel ^^ You nailed it !

I would love to see you guys do an upscale/downscale series, where Ebbers has to upscale a truly basic dish while keeping the spirit of the dish but only using the highest quality materials. while the normals have to downscale something extremely fancy to be pub grub grade, then the next episode the roles are switched.

Hilariously, when you guys posted this, I said that you HAD to make fufu and pondu makes a lot of sense with it. But even better, my mom made some last night and sent me home with a bunch so even though it’s about an hour before lunch time here, I think I’m going to have to eat my pondu and fufu while I watch this video

Love this series. You really see Ben at his best, working and figuring things out. It really brings out the chef (and nerd) in him

Huge fan, from Denmark. Very much looking forward to seeing the next one :D I think we Danes for the most part are pretty proud of our food culture, a lot of great new Nordic. Some of the older stuff, from "smørebrød" to "Flæskestegs Sandwich with gravy" I would understand why others find weird. However what I would love to see the guys make is "Tarteletter" an old and odd dish, but never the less both most old and young people love it. Tarteletter is in short a cup of white sauce, with chicken and white asparagus, where the cup is made of puff pastry. And it's bloody brilliant!!!

So excited for Denmark! As a Dane myself, i would LOVE to see the guys have a crack at a Bøfsandwich. Probably the most comforting food i have ever had, and just the sight of it makes you go "What in the King Christian the 4th?!" It has enough complexity making the remoulade, crispy onions, sauce etc. by yourself, and Jamie's reaction would be absolutely priceless. Love your stuff!

Mike's face as Ben manoeuvred him to demonstrate "alternate pounding" was just perfection 😂

“I’m trying to find a video of me pounding!” We’re all guilty of that, Ebbers. Don’t you worry.

Here is some dishes: - Burning love (brændende kærlighed) - Karbonader with stuvede grøntsager og kartofler - Brown gravy with potatoes and roasted pork back or belly - Shooting star (stjerneskud) - Smørrebrød ("open sandwich") - Fried pork belly with parsley gravy and potatoes (Stegt flæsk med persillesovs) - Swedish potato dish (svensk pølse ret) - or just classic frikadeller 😍😍😍 As a foodie and a person who makes these most days as my job, i will wait with anticipation 🙌🏼🙌🏼

Ben's brain and skill and can do attitude, Barry's beautiful hair and eyes and sarcasm, Mike's curiosity, and Jamie's humor and you have the Voltron of YT cheftainment.

I am a Danes 😁 It is soon Christmas so I will suggest this: Red, warm, pickled cabbage Boiled potatoes Caramlized potatoes (brun kartoffel) Brown sauce with the gravy from the meat Pork belly/roasted pork with crackling crisp on top :D There you got a full dish ^^

When I was in Ghana we ate okra stew and fufu, you've brought back so many brilliant memories today, thank you!

the norms have been throwing shade at bay leaf a lot recently. Can we do some side by side tests with things like bay leaf or other items people might think don't add much value to prove them wrong? ....or maybe they're right and the bay leaf mafia will be exposed

Almost couldn't believe the wheel of fortune landed on good ol' Denmark! 'Tarteletter' is a very popular danish dish (not too fond of it myself though). Good challenge in trying to homemake the 'baskets' and getting the shape right. Also a saying that goes with it: "Nogen tager det tungt, andre tarteletter", where tarteletter is a wordplay for "tager-det-lettere"; translated meaning something along the lines of "some people take things (with a) heavy (mind), others take it easy". Danish pastry is also not a bad idea - definitely challenging! Good luck :D

I loved how excited Ben and Mike were trying everything and working things out. i think they enjoy this challenge as much as we do. Also loved how much you tried to explain things so we viewers could imagine the tastes and flavors.

Please keep this series coming!! Have missed it so so much

As a Dane, I’m extremely excited for the next episode of this series! Suggestions: - Brændende Kærlighed - Tarteletter - Svensk pølseret - Karbonader - Skipperlabskovs Good luck, guys!

I'm so excited to hear that you will be making a dish from Denmark🇩🇰. As a Dane that lives abroad, the food I miss the most is Æbleskiver. Would love to see you all attempt to make it. Looking forward to the video already!🇩🇰

Been to the DRC many times and this is a staple there too. Your stew looks good and earthy is the best way to describe the flavour. Your fufu texture looked pretty good too but the food processor one that you discarded was actually the most accurate. Overall I'm really impressed with how you got along with this challenge and I think you should be proud of what you did here. And any African would be proud too

You should make “øllebrød”. It is a typical old dish from Denmark! Denmark is kinda known for our love for alcohol and especially our love for beer. So, how can we not love a dish named after the same drink. Øllebrød is a weird dish with weird layers, that shouldn’t go together, but somehow does. The literally translation is beer-bread ♥️

The exitement is palpable - coming to Denmark!!! 🇩🇰🇩🇰🇩🇰 The following dishes: Something local: stegt ål (fried eels with potatoes and parsley sauce) Something easy: Flæskesteg (pork roast) Something hard: Højtbelagt smørrebrød - 3 classics, roast beef, plaice and potato (not hard if you don’t do it from the bottom up - it starts with the bread, and then you have to make all the sauces, the pickles the horse radish etc.) Something weird (and Old): Brunkål (Brown cabbage)

As a Dane, I have to suggest Smørebrød. There's so many different open faced sandwiches, of which there's a lot of different processes you can explore. Of these there's: "The Veterinarian's Midnight Snack", "Shooting Star", "Sun over Gudhjem", "Parisian Steak", amung many others. Most importantly, it highlights Danish Ryebread, which is a stable here. I'm so excited for the next episode!

Mike went on such a journey with that alligator peppercorn 😂

"Julefrokost"! It's getting closer to Christmas and one thing Danes love to gather around and eat is "things-on-rye-bread". Big family lunch at Easter or around Christmas. The fun thing would be cooking the toppings for the bread (and the bread of course). This would be things like "leverpostej" (liver paste), "marinerede sild" (Marinated herring), "Karrysild" (Curry Herring) - half a million other versions of herring. It's basically family-gathering DIY "smørrebrød" (open faced sandwich). The Christmas lunch ("julefrokost") is at hing where the toppings are a topic for debate every year. Everyone has an opinion of what toppings belong and what toppings don't. So if you want to capture Danish cuisine without hitting to close to the British isles I would suggest "Julefrokost" or "påskefrokst" (same thing, different time of the year - in short). It hits home on the love of rye bread and open faced sandwiches as well as on the love of fish.

New Sorted vid, Sunday made 😊

Some lesser known dishes from DK: Brunkål med fars (brown-cabbage with minced meat) Grønlangkål and glaseret skinke (Green-long-cabbage with glazed ham) 😂 Stegte ål (fried eels) Can't wait to see the next one! 🙌🏻

It's interesting to see Cassava Leaves used in the dish. Cassava (Tapioca) is a staple in southern India and the leaves are never used. They are buried after harvesting because if cattle eat it, there is a chance they will die. They have high cyanide content, similar to apple seeds. May be a different type of plant that evolved differently there.

As a Dane I can't wait! You could make anything and I would be excited 😍🇩🇰

Smørrebrød would definitely be fun. Because there are so many options - at first, you're like, it's an open faced sandwich, how hard can it be? But making all the various layers, bits and pieces, and then combining them into something that works together brings the challenge. We loved to have these in Denmark for lunch, just pop into a coffee shop and get three different smørrebrød for variety.

Super excited to see what Danish food treasures you will dig up! 🤩👏🏻👏🏻🇩🇰 as a Dane who teach English and food science in 6th grade, I am hoping for something like: ryebread (Rugbrød) with liverpate made from porkliver(leverpostej) and maybe some pickled beetroots on top.. open faced sandwhich style (smørrebrød) If so, I hope to be able to use the episode in my classroom to show my pupils how British people might see Danish food culture, and then we can try cooking the same thing in food class 👏🏻 it would make for some amazing lessons 😍

I think that the most Danish dish is "flæskesteg med brun sovs, brunede og hvide kartofler med varm rødkål", it is also frequently eaten on Christmas Eve. It's difficult to translate, but I would describe it as being roast pork with crackling crisp pork belly, brown gravy made with liquids from the pork, boiled and then caramelized potatoes and regular potatoes (we always get both options), warm pickled red cabbage, usually bought, but easily made, though it takes some time. ☺️

“Forloren skildpadde “ ( Fake turtle ) really made today ( some buy it in tins ) , properly the one of the more complex dishes to make , as many different components in the dish.

I love this series. Bringing so much awareness to other cultures through food!

A lot of Danish dishes could be fun to watch them try: Several people have already suggested different types of 'Smørrebrød', which I think would be great. The challenge here is making all the condiments and assembling the finished product. A classic Danish 'flæskesteg' could be fun, but the roast itself isn't that hard. To make it fun and a bit more challenging combine it with the classic sidedishes browned (caramellised) potatoes, sweet stewed red cabbage, maybe even a pickled green tomato, and of course the real challenge; traditional Danish gravy (which is quite a jump from the British counterpart) A fun suggestion which requires a bit of jiggling with the format, could be to let them pickle their own herring. Let them try their hand with a couple of different types of pickled herring (classic, spiced, curried, with mustard or with dill). Alternatively, you could go with 'stegt sild i eddike' (fried herring in vinegar), which is eaten on bread. For a slightly more unknown dish, try 'boller i selleri' (meatballs in celeriac) which is either consumed with potatoes or on rye bread.. If you want pastry the most traditional is probably 'kringle', a sweet variant of pretzl. But you might not be able to evaluate the result according to the incredible strict standards that danes use, unless you invite one into the studio.. Another strange, but not necessarily challenging dish is 'brunsviger' which is a yeast dough topped with a mix of brown sugar and butter. People from the island of 'Fyn' (Funen) enforce a near-zealous dogma surrounding their preparation.. Into the desserts there are two obvious choices: 'koldskål' and 'rødgrød' Both excel in their difficulty in pronunciation for a Brit. The latter is simply red fruits cooked together and served with (unwhipped) cream. It's very much a summer dish and should be made with fresh fruits. 'Koldskål' is a cold sweet "soup" made with buttermilk, ymer (a Danish soured milk product), eggs, sugar, vanilla and possibly some fruits (I make mine with strawberries, I blend a small frozen bag of them and mix in last which also helps cool the dish down). Finally, if you wanted to make a joke of it, just make 'øllebrød'. Which is a porridge made with rye bread, water, 'hvidtøl (a Danish type of beer). Nowadays usually sweetened with a little bit of sugar and served with whipped cream. This is also sadly one of the only truly Danish dishes. Even Noma made a version of it. EDIT: Oh, wow! I forgot the obvious choice: Make a "bøfsandwich" burger! Jamie gonna go ballistic over this. It's a burger covered in fried onions and gravy.. Even George Motz tried this and loved it.

I would love to see the crew take on a challenge once this is all done to make some dishes that incorporates all of their favorite new ingredients that they discovered through the A-Z challenge.

The cut to Barry and Jamie after Ben demonstrating the pounding motion 😂

You guys should definitely try to make the danish dessert "Risalamande"!. The name comes from the french phrase "Riz á l'amande" and means rice with almonds. It's a classic dessert that was invented by a chef at the finest hotel in Copenhagen called "D'Angleterre", which conviniently means "England" ;-) Risalamande furthermore is traditionally eaten on christmas eve and/or around christmas time, so timing couldn't be more perfect!

This is becoming my favourite series. I hope it keeps going!

Since it's almost Christmas, I suggest a traditional Danish Christmas dinner. A whole duck, roasted in the own (for hours) with apple slices and prunes inside. White potatoes - regular boiled potatoes. Brown potatoes - tiny potatoes boiled and then re-heated on a pan in a caramel sauce made of sugar and butter, thus "browning" them. Warmed shredded red cabbage. Halved apples, blanched in sugar-water, served (cold) with a spoonful of currant jelly in the deepening in the middle. Brown sauce made with the melted duck fat. Served with salty potato crisp on the side. In my family, we also serve it with Waldorf salad. For dessert, it's Risalamande (ris'ala'mande - rice ala almonds). It rice cooked in milk until it becomes a poridge. Then cooled completely before you add blanched almonds without skin and chopped, sugar, vanilla, and whipped cream, mixing it all together. Serve it with warm cherry sauce to pure on your portion. The tradition is to hide one whole almond in the dessert, and whoever happens to get the almonds, win the almond present (a small gift someone brought to the celebration. Traditionally, it was marcipan in the shape of a pig.) That, or our national dish; Stegt flæsk med persillesovs. Roasted pork (think thick slices of netural bacon), served with boiled potatoes and a white sauce with chopped parsley in it.

For Denmark try flæskesteg med brune kartofler. I was so confused when I was confronted with the potatoes for the first time but now I absolutely love them it's something I've never seen anywhere else. And the crunchy fat on flæskesteg is heavenly.

Ooh boy, you guys were on a roll today with the Benuendos.

As a dane, I feel like I just won the lottery! As a long time fan, I finally feel noticed 😅 My suggestions: -Glazed ham with stewed green cabbage and “brune kartofler” (caramelised potatoes) - The national dish: Stegt flæsk med persillesovs! - Ris a’la mande (a traditional danish christmas dessert made with rice, almonds and cream) We will hide a whole almond inside, and the person who finds the almond gets a gift 😅 If you need any translations or pointers, let me know.

Global challenge is the greatest stuff you've got at the moment.

Great episode. I agree, we forget that Ben is a real live trained chef. Way to go!! I still love Jaime's mission to make it harder.

Ben using his chef brain a lot here 👍🏻

This series is so Educational!! And your comedic timing is on point!! I've actually been on a sort of Sorted binge lately, and I've just been watching some of your older videos earlier tonight!! i sometimes forget just how long you guys have been doing this!! I found you guys about 7 years ago and I am so impressed at how far you've come!! I hope you keep getting better and continue making awesome, entertaining videos that make a lot of people hungry!! Cheers boys!! 🙂💛

For danish dishes, then you could make different versions of smørrebrød including making your own ryebread. If you want something special with references to other kitchens, then you could make tartelets with chicken and white asparagus. Cakes are hard to wing, but a danish cake called 'Brunsviger' is doable and a region of Denmark is famous for them.

I was screaming DENMARK DENMARK DENMARK as the wheel of D countries started spinning, so excited for next episode! since Christmas is coming up a big Chistmas feast could be an idea, although kind of time consuming could be flæskesteg med brun sovs of kartofler, brunkartofler og rødkål (pork roast with danish brown gravy, potatoes, caramelized potatoes and red cabbage) Alternatively the "flæskesteg" (pork roast) could be substituted for duck Some other ideas could be: - our national dish, "stegt flæsk med persillesovs" - frikadeller with some side dishes - Tarteletter

You guys are so professional and know what you're doing but so funny at the same time! It's great fun to watch you!

As a Namibian, I would love to see you guys make Bobotie, I understand it's not complicated, but i'd love to see them try and make it or bunny chow, again not complicated, but it's a lovely cheap and easy dish that you can make as simplistic or complicated as you like. Potjie Kos :D another lovely dish although that'll set off fire alarms with a side of pap.

YESSSS!!!! Genuinely been waiting for this!!!

I love to see Mike’s curiosity and enthusiasm.

This episode got so many hilarious scenes... incredible 😆🥳 Love it when Barry and Jamie are on the side commentating 😁

Here in Denmark traditional food is often known as the grandmar kitchen (Mormors Køkken) its not very complicated and i guess you would like it to be. I would suggest 3 courses a starter, main and dessert (very traditional) but give them 1 big bag with all of the ingredients and let them figure out what goes with what. Three good dishes could be tarteletter with chicken and white asparagus (maybe the most famous starter ever) Flæskesteg (pork roast) for main with caramelized potatoes and red cabbage. It can be tricky to get the right crackeling, also a big chance of drying out the meat. The cabbage needs to have the right amount of acidity to cut threw the heavy pork and sweet potatoes. For dessert i would go for Citronfromage wich is very tasteful if done correct. Can be tough to get the right consistency and smoothness. Cant wait to se what you come up with, love your show :)

Hi, I’m Danish and you guys wanted a Challenge… so we have something here called “æbleskiver”, which is a pastry normally served with jam and sugar. Then there’s Also danish pastry such as wienerbrød

It's weird (?) but watching you guys pound the cassava reminded me of making mochi the old fashioned way when I was in school. :O While I'd love to see you guys try that someday, I was mostly thinking about how cool it is how people are the same, even across cultures. |D People like hitting stuff to make food. |D |D

As much as I enjoy the videos for their cooking, comedy, and camaraderie, recently I've been equally entertained by watching Barry's hair dramatically change back and forth with each video.

I absolutely love this series, it is by far my favourite of all on RU-vid, let alone for cooking

For the danish food suggestions Always remember chilled snaps, beer or both ! (If savory) Sweet option for me would be Æbleskiver (fried dough with apple pieces, and icing sugar and jam as accessory ) As for savory options it would have to be between Tarteletter med høns og asparges (Tartlets filled with a chicken and asparagus mixture) Doing the tartlet shells home made of course Leverpostej med frisk rugbrød (Danish Liver Pate with freshly baked *danish* rye bread.Stegt flæsk med persillesovs (Fried Pork Breast with Parsley Sauce)

As a Dane who has had fufu in Ghana before, this was a real treat of a video. Denmark of course is very well known for smørrebrød (open faced sandwiches) but I'd love to see you make the probably most iconic one known as Stjerneskud (shooting star). You could even bake a traditional Danish rye bread. On a Stjerneskud there are two filets of plaice, one steamed and one breaded and fried, green asparagus, white asparagus, cucumber, lemon, shrimp, maybe some cherry tomatoes, lumpfish roe and a sour cream dressing.

Finally another video from this series!

i think it’d be interesting to do a bay leaves taste test. the boys have to blindfold taste test two dishes, one had bay leaves and one didn’t. they have to guess which is which since they always say how little use it has

I won’t give up! Two new ideas for challenges: 1. no energy/depression cooking (needs a better name!), get the participants to use as few elements/stages as possible AND as little clean up needed as possible (like dishes, trash etc) as little effort as possible but still not like, microwave meals you know! lite sure, use shortcuts, but you're not supposed to notice them in the final dish. cook like you have no energy to cook/depression. when I am in a depressive episode the thought of many different stages or elements in cooking or the cleaning up afterwards makes it almost impossible to start cooking. 2. Use as little electricity as possible! (don't really know how to measure this though, number of times or different points for low/medium/high...?)

As a Danish fan, I hope you make Risalamande and remember to put an almond in and whoever finds it gets a gift - it's my favorite Christmas dessert - Risalamande is an old Danish Christmas dessert from around the 1900s.

I'm glad this series is back, edutainment at its finest

I'm so happy the series is back! Loved the thorough explanations and descriptions throughout the process - almost felt like I could taste the dish through the screen haha!

Some suggestions for some Danish dishes -Bøfsandwich (hamburger sandwich). A hard seared mince beef steak/patty which you finish cooking by poaching in brown beef sauce. Served like a burger in a toasted bun with remulade, mustard, fried onions, chopped white onion, stewed red cabbage or pickled beetroot, pickled cucumber and finally topped with a healthy dose of the sauce and the top bun. - Stjerneskud. (shooting star) a classic dish with both poached and fried plaice. Served with shrimp, salad and a dressing on toasted bread. - Stegt flæsk (fried pork). The national dish. served with potatoes and a parsley sauce. (maybe a bit too simple) - Jule and (christmas duck). Stuffed with apples and prunes. Served with caramelized potatoes (brune kartofler), regular potatoes, stewed red cabbage and a thick brown sauce made with the duck drippings and redcurrant jelly (not jam.. or marmalade for that matter). Less traditional additions could be potato crisps ( like walkers ready salted) - Æble flæsk (apple pork). Well salted pork belly fried until crisp, then apples, onions, sugar and a few spices are cooked in the pork fat until tender. served on buttered Danish ryebread. - Nytårstorsk (new year cod). Poached cod served with potatoes, pickled beetroot, boiled eggs and a mustard sauce. Maybe a bit of bacon too but, I am not sure that is traditional. Please do the Bøfsandwich.. it is a wonderful mess.. like this channel.

A few suggestions for danish dishes: - Karrysild på rugbrød (med smilende æg) - Christmas dinner (julemad): roast duck and/or pork belly, gravy, boiled potatoes, brune kartofler, pickled/stewed red cabbage, crisps (important!) - Flødeboller - Leverpostej - Koldskål - Remoulade (a condiment, but worth considering) - Ristet hotdog med det hele (a hotdog with everything) - Bøfsandwich / flæskestegssandwich

I've been waiting for this!! So glad it's back 😃

I have two suggestions for possible danish dishes: 1. Flæskesteg (roast pork), brune kartofler (browned potatoes), brown sauce og rødkål. We eat this on christmas eve! 2. Smørrebrød (open faced sandwich). There are many different options for what can be made here. You could for example make stjerneskud (shooting star). Love the show, and cheers from Denmark! 😁🤩

I'm from Denmark and i have been reading some of the comments here. Lots of people want you to some of the traditional Danish Christmas foods. I think that's to easy for the boys. You should bake your own rye bread and make smørrebrød ( the Danish Open faced sandwiches). Some of them include a liver pate we consume a lot i Denmark called "leverpostej" which isn't that hard to make and might be a challenge for the normals considering the Ingredients. Some things to note about Danish cooking is that a lot of originates from french cooking and isn't that far of most of the time( Ben at least shouldn't participate in the actual cooking due to this). Danish cooking in essence is also a lot like English cooking in the sense that we use a lot of potatoes, sauce and meat in different variations. It is farmstead cooking with roughly the same Ingredients you have and know. Whatever you pick i look forward to the next episode 😉

Even though it’s mostly popular in Jutland, you could make a Danish beef sandwich (bøfsandwich) with gravy. It’s a burger with pickled beets, ketchup, remoulade, crispy onions and when it’s served it gets drenched in thick gravy

was waiting for the next of this series, loving it!!

I was so crossing my fingers for Denmark! Reccomendations: Krebinetter with potatoes and stewed greens (Krebinetter med kartofler og stuved blomkål) Lam tenderloin stew (Lammemørbrad i gryde) Tenderloin stew with paprika (Mørbradgryde med paprika) Tarteletts with hen, peas and carrots (Tarteletter med høne, ærter og gulerødder) Millionbeef with mashed potatoes (Millionbøf med kartoffelmos) Fake hare (Forloren hare) Smørrebrød (Smørrebrød med roastbeef, fiskefilet og varm leverpostej) Frikadeller

Its so nice to see Ebbers back in Learning mode, its awesome to see. Makes me wanna hug him 😊 he looks so delighted.

I went to Congo 10 years ago to meet my dad's side of the family for the first time. You are litteraly making my favourite thing I had there 😭 Saka saka is BEYOND delicious I'm so excited to see you cook it! And nothing beats some good fufu. YUM!

I would like to see you create an old breakfast dish called Øllebrød (Beerbread) Otherwise something like Grønlangkål and Brunede Kartoffler with either Medisterpølse or Ham could be interesting (Greenkale sauce, browned potatoes and a sausage with sued)

My favourite SortedFood series right now! Curious to see what you come up with for Denmark

I’m fascinated because fufu is also made in places like Cuba and PR. I’ve had a pure plantain one.. never one with yuca (cassava)

Adding a suggestion for a dish from Denmark: Kærnemælkskoldskål (or just Koldskål) med kammerjunkere. This is very specific to Denmark and I think its unlikely any of you have come across this before. Typically eaten on hot summer days, with huge spikes in demand in grocery stores when the sun is out.

I miss the bloopers at the end. It just feels more 'organic' or 'natural'. Great vid as always :)

I love how well traveled and aware Ben is 🔥

Ahhhh, now I know what lamb (ling & lamb) is eating when he pulls a bready/doughy thing apart and scoops the food into it ❤

Suggestion from a Dane: Bøfsandwich med brun sovs. It’s essentially a very over the top burger with tons of onions, chips and topped off with tons of gravy poured on top of the entire thing. It’s not a high class type meal, but it’s a very classic pub meal here.

Wahey. Perfect. Was literally just waiting for the episode to drop so I could dig into my spareribs :D

Yay for another episode in this series. It’s my favourite new series of this year. 🎉🎉🎉

Hey guys, as a Dane i would really like to see Ben and Jamie make the classic Danish smørrebrød “Stjerneskud / Shooting Star” it was originally created by Ida Davidsen as a celebration for the first man in space which i think i a cool background story. Perhaps a bit obvious but quite intricate with the many types of fish. As a more unusual dish i will suggest “Boller i karry / Meatballs in Curry” which is a classic dish from the 50s inspirered by indian cusine. It could be fun to do because i don’t think they would expect such a dish from Denmark. We normaly top the dish with coconut flakes, pinaple, and/or peanuts. The dish is considered an Old classic and is eaten in many forms across the country ❤️ Really looking forward to the episode

I'm loving the ongoing "bay leaves are useless" joke