Appreciate your patience- this one's a little different than our normal format, but as I've been out of town for much of the time since the last release, I needed one that could be largely written from the road and then filmed in a single block...not how we usually film/write/edit (in that order) but it's a fascinating story, and I hope you enjoy. Here are this week's location pins: 1- New Mabuhay (maps.app.goo.gl/6jhNPPvohmKYTGsR6) 2- Riyanti Indonesian (maps.app.goo.gl/ziHfSWor21Z8rZKJ6) 3- Manel Lanka (maps.app.goo.gl/e718sJpq2kqzMRVY6) 4- La Mia Portuguese (maps.app.goo.gl/DV6F5rkXFMR4uE7K9) 5- Kate's (our usual filming "studio") maps.app.goo.gl/ofHzMTaZGsFZDuUQ9
Absolutely enjoy this formatting more. I enjoy seeing the person educating me. Another great little touch is having the topic in subject , sitting in front of you !
For us cyclists in the Philippines, a coconut vendor stall or cart by the side of the road is a great relief to quench our thirst over a hot long ride. We prefer it over plain water or any sports drink.
It’s funny that while our Austronesian ancestors might have introduced coconut to India, but in return we Indonesians adopted the Indian veneration of the tree. Our own word “nyiur” plays second fiddle to the legendary _Kalpataru (Kalpavriksha)_ which is a tree so blessed that every part of it is useful 😁 14:11 Indonesian food is highly regional, so while it’s true that Minangkabau (West Sumatra) food which includes _rendang_ is not overtly sweet because they believe that the sweetness needs to come from the coconut milk itself, Central Java’s food is VERY sweet thanks to the liberal application of palm sugar and kecap manis in virtually every dish 😅 Their cuisine is so sweet, that some Indonesians who are not from the region struggle to appreciate their food. Nice to see Indonesian food in Bangkok. Throughout the years, many Indonesian diners in the city come and go, never really able to stay afloat. I wish all the luck for Madame Riyanti’s business! 💪
I watched a lot of his Thai content and almost all is enlightening, altho I don't think he knows beyond the surface about maritime SEA food culture and history.
This was a historical master class on the humble and durable fruit. When I saw it come up on my feed, I was like okay he’s gonna eat some coconut shrimp and some Thai curry......and it was so so much more. This was beyond fantastic......kept me clinging to the iPad and truly disappointed when it ended.........great episode
I was wandering that if they float, exist the possibility that they can get picked up by hurricane tornado and speed the transportation to an other continents, islands. 😊
The moment where Su smiles as he starts to eat at 34:00 is priceless. A perfect example of the soul of a cook, a giver, or a mother. Pure happiness from feeding another. I love her x
Us ethnic Tagalogs in the Philippines, also have a coconut folk story. It was said that the tree emerged from corpses of celestial beings buried by Bathala, the precolonial creator. The trunk was fashioned from the serpentine body of Ulilang Kaluluwa while the compound leaves were derived from the feathery wings of Galang Kaluluwa.
We in South India consider the coconut tree "Kalpavriksha"(wish-fulfilling divine tree), as every part of it is useful in one way or the other. The coconut water inside the nut is a delicious drink. In dried form it is called copra and is used to manufacture oil. The coconut husk, called coir, is used to make rope. Leaves are used to make huts, fans, mats. Palm sugar is made from budding flower. The dried midrib is used to make boats and my favourite coconut sap to make Toddy, an alcoholic drink
In Thailand, we have a traditional musical instrument. A fiddle type instrument. One of the key materials to making it is coconut shell. A rare coconut shell in specific shape is selected. The coconut shell is cut open in the face and stretched in leather face while the back is carved in traditional patterns. Through adding leather face, pole, knobs and strings, bow. We get the instrument. The instrument is called "ซออู้" or "Saw-Ooh" "ซอ" or 'Saw' means 'Fiddle' "อู้" or "Ooh" is the type name for the fiddle. Meaning "Sound like the breeze of winds" The instrument has heavenly soft bass sound. Compared to western music, it is like Bass guitar. Function in the back of the band, has quiet sound. Not quite noticeable but without it, the band won't be perfect. Fun fact: If you play Bass with a bow, you will get the sound similar to Saw-Ooh's sound. Fun fact 2: Saw-Ohh's play style is a playful one, joking around with other instruments and having somewhat funny accent in songs. Fun fact 3: Through good playing, with Saw-Ooh's bass properties, the instrument is capable of mimicking human voices. And is sometimes used in playing along with the singer. But this job mainly goes to ซอสามสาย (Saw-Sam-Sai) or "Three-Stringed-Fiddle" I myself am a Saw-Ooh player and I am SO IN LOVE with it. And is currently more enthusiastic than ever to improve. Bonus fun fact: In traditional Thai musical culture, we are emphasised to treat instruments with respect, for the instruments are believed to be scared, having spirits of teachers protecting them. Before and after we play, we must perform the "Wai" (A form of greeting in a respectful way in Thai culture) to the instrument. Just like how we Wai teachers at school. While fellow Thai people may see this as ritualistic, or scary with the ghost legends revolving around Thai Music, but I personally really like this culture. Because it teaches us to treat things with respect and when we respect things, we feel closer to them. Just like in work, when we work with people who we know, who we are close with, we tend to work more efficiently. Well just practising my writing here, hope you get a little fun knowledge from my side of culture here. Hehehe.
In Malaysia, coconut tree has its own title “Pokok seribu guna” (Tree with thousands of uses). Trunk : Bridge of ditch & seats. Sap from flower stem : cooling drink, molasses & vinegar. Flowers cover layer : hand fan Coconut shell : dish scoop or general scoop, traditional games & charcoal. Coconut husk : rope, embankment material, fire starter. Stem : holder for utensils, fishing rod, grill skewer. Smaller stick from stem : broom & skewers Leaf : decoration, food & fruit wrapper, fish trap, woven container, traditional toys/games. Hard flesh : coconut milk, cooking-massage-bodycare oil, feed ducks & chickens. Semi hard flesh : dessert, sweet filling for dessert Soft runny flesh : eaten with coconut water.
Coconut leaves can also be used for hut's roof. Woven leaves can be used as a hut's wall and also as floor mat. Coconut oil was the first cooking oil before switching to palm oil.
My Father was Navy and we were stationed in Roosevelt Roads, Puerto Rico for 2 years in 1973-1975. I can remember having coconut trees in our front yard and we also had bananas, mangoes and avocados growing in our back yard. We had a fruit salad available whenever we wanted it! I sure miss those days and hopefully someday I can go back and enjoy PR as an adult. I’ll never forget it! ❤
it reminds me how much i miss coconut rice; my auntie used to cut open a coconut ,pulp the meat to make the milk ,then added it to rice ,and cook slowly till the rice absorbed the coconut ,it is magic.another fod item ,that i love is the plantain. this was from central americe ,panama republic
We also make coconut rice in my fishing village in central America and not just coconut rice but hundreds of dishes and desserts made with coconut 🥥🌴 😋😋
So glad you came across my recommendations. Subscribed!! Very enjoyable video. For a South Georgia boy who’s never been out of the country, I can honestly say, after “truly” discovering coconut in 2005 when I lived very close to a world class farmer’s market in Dekalb county Georgia, that coconut is probably my favorite thing on the planet!! That thing about the young coconut water closely resembling our blood plasma won me over in a huge way. The four years between 2005-2009, I could not consume enough coconuts to suit me!! So incredibly good. Thank you for this awesome video. I must have lived in some part of Asia in a previous life.
@@OTRontheroad Small world. I'm in middle Georgia, my mom's side of the family is from western North Carolina, and my 5x (I think) great-grandfather on my dad's side struck it rich by importing desiccated coconut from the Philippines.
One of your best and most wide-ranging treatments of the ingredients we rely on nearly daily. Thanks again, Adam, this was engrossing to say the least. And yes, I have coconut milk, shredded and dried coconut, coconut oil and more to use in my various experiments in cooking.
It is Kalpavruksha in Sanskrit. Called so because every single part of the coconut tree is used in one way or the other. Wonderful video on the history of the resourceful Coconut!
This is gonna be epic. 1 minute in and already I'm transported back to memories of drinking fresh coconuts on a sweltering day in the mountains of Java. Bring it! 🥥
One of the things that also came from the history of the coconut during the age of exploration is mezcal and tequila. Filipino stills and the technology of distilling fermented coconut sap led to the creation of spirits from agave plants.
@@OTRontheroad I’ve consumed research that confirms this several times. There is a lady professor from Yukatán University that published much of it; I don’t recall her name offhand though. But the key to this transpacific migration was the fairly small size and simplicity of the Philippine indigenous Alembic still. This made it attractive for the galyoneros to smuggle it in the vessels’ bowels as they left the Philippines for Mexico . (remember: the Spanish crown didn’t want competition for its own spirits, & so the Mexicans and Filipinos were banned from producing their own spirits) I hope you do choose to tackle this topic! and of course, pls don’t leave out the actual coconut spirit that eventually inspired its Mexican cousins: Philippine Lambanog. While certainly not as globally famous as tequila or Mezcal, it is still produced and enjoyed today around the Philippines. (and wait till you get specifically into the now-rare ‘Tequila de Baler’ coconut spirit from remote Aurora province , and its history-twisting 180° connection to the Mexican gallon trade… super fascinating stuff..)
@@OTRontheroad I hope you will dive into this subtopic ! I have seen a lot of published research, confirming this . much of it done by a lady professor from Yucatán University. I can’t recall her name offhand, however. But the key enabler was the fairly compact size and simplicity of the Philippine indigenous Alembic still . This made it attractive for the galleon crews to sneak them in the bowels of their vessels as they departed the Philippines for Mexico. (remember: the Spanish crown did not want any competition for their own hooch, and so they banned distillation by their Mexican and Philippines subjects) Anyhow, if you do dive further into it, please don’t forget the humble Philippine coconut spirit that inspired its Mexican cousins: Lambanog. While not nearly as well known as tequila or mezcal, it is still produced and enjoyed today.
OTR Food & History: I appreciate your stories about Coconut and it’s origin. I am interested in stories; I find them informative, insightful and instructive. Thanks again. jtsdrd, USA
The Filipinos taught the locals in Acapulco, Mexico 🇲🇽 how to plant and grow coconut 🥥. During their trade voyage for Spanish Manila-Acapulco Galleon trade.
@@bootoscarmike5897 oh yes, my mistake. I meant Properly grow and harvest 🥥 make drinks out of coconut. Bc In Philippines 🇵🇭 , construction workers make n drink Coconut rum is considered a poor man’s rum.
In my language - Cebuano (a major Philippine language), the coconut tree is the only tree that I know whose parts have specific names. For example, the leaves of all other trees have a common name - "dahon". The coconut's leaves however, are called "lukay". "Lukay" can be weaved into baskets, roofing, etc.. In the center of each leaf is stick which is called "tukog". A bunch of "tukog" tied together makes a handy, sturdy broom and can also be made into baskets. My grandfather even used them as toothpicks!! The palm itself is called "palwa". We use these for fuel as well as the charcoal from coconut shells called "uling". This just indicates the multi-use of the coconut tree. Nowadays, people seeking the ultimate health tonic swear by the VCG (Virgin Coconut Oil). However, Cebuano for coconut (tree and fruit) is "lubi" but in Tagalog, as you mentioned, it is "niyog". In my mother's language (Kamayo), likewise it is "niyog". Maybe you can explain this "lubi" linguistic anomaly, Mr. OTR.
Sri Lankan’s Pol sambol has a similar dish to our region in Lagunan, Philippines. It also called kinilaw or kilaw, also similar to ceviche but instead of using fish cooked in vinegar, its fresh water shrimp endemic to rivers of laguna, particularly in our town, San Pablo , cooked in vinegar, finely chopped. These will be mixed in finely shredded mid range old coconut (alangan), season with spicy peppers, onion, salt or whatever spices available at hand. If fresh water shrimps are not available, salted, sun dried shrimps will do. This a side dish on occasional drinking party but sadly to say no one makes it anymore coz its only during those occasions these is serve, the prep is kinda tedious and the availability of more easy side dishes.
Coconuts were brought in over the mountains to early Montana mining towns. In the 1950's my grandpa visited the, by that time, ghost town of Garnet, Montana. Among the trash lying around on the floor of an abandoned old store was it's log book. We got to read about the things mining families bought, way back then. One that so surprised us was coconuts! Yes, they made the journey across the waters to inland America and up the mountains, waggoned in to Montana logging camps. I can only imagine the excitement! Much like that, I imagine, that I felt reading about it!
You’re mentioning Philippines. I am a Filipino working in the Middle East for 2 decades now. I love Indian cuisine specially those with coconuts. A curry in the Philippines must have coconut milk which in Indian curry mostly do not. Another thing, in the Philippines, the coconut are green (young) and big (bigger than human head). But the Indian coconuts are yellow (young) and smaller as the size of human fist.
Hello @Cristaynful! You are right North Indian curries do not have coconut but the South Indian ones do. Personally I love the ones without but some of my friends from Southern India stick by the coconut oil based curries. Also looked at the comments, looks like coconut is really significant in Philippines
Too bad Jamaica didn't get mentioned in this documentary. Our rice & peas in coconut milk is a much loved and talked about dish in other parts of the world.
Format is just fine. History nerd fact; Krakatoa is the accepted name of the island of the Big Bang, but as you said about the new island that sprouted nearby, the correct name is Krakatao- it was a misspell by a telegraph operator.
fun fact, Krakatao still aint the most powerful volcano explosion in history. there is another volcano in Indonesia long ago that was far more powerful
4 месяца назад
Coconut Woman is Calling Out and Everyday you can hear her shout Get your Coconut Water It's Good for your Daughter Coconut Water Full of Iron Makes you So strong Like a Lion.Coconut Coconut . Trinidad Calypso 🇹🇹🇹🇹🇹🇹🇹🇹
I'm from Mayotte and here coconut is called Vwaniu in malgache meaning the niu seed, and as long as I remenber you can do almost anything from the tree to the fruit
Now THIS is my kind of foodie channel! Thank you for feeding my curiosity on the coconut. I’ve always avoided the coconut-flavored anything until I realized how variety ways it was used. One day, I will indulge in the fruit itself.
1. in Indonesia, coconut's sprout is used to be the symbol of its boy/girl-scout, for symbolizing its usefulness 2. rendang comes from Minangkabau tribe of West Sumatera, not north 3. we tend to eat the nasi padang with hand, not spoon 😅 4. congratulations and thank you for your great video, keep up the good work! 5. here's on of Indonesian song about coconut ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UlroVhbT5Vo.htmlsi=yDqC1RdNNZDr_bx0
Love all your videos. You have amazing knowledge of food and I am sure you must do a lot of research for each video. You are very deserving of you 100k plus subscribers. Love all your attention to your B roll images. Think I need a coconut water!
I understand the Coconut is mentioned in the legend of Atlantis as threefold blessing. It provides lumber, roofing using the leaves, nourishing water, the meat and milk, husk for matting, oils, perfume,
Just to look at a coconut palmtree makes me happy. I love everything from the coconut. My doormat here in Denmark is made from cocont. Impossible to wear out!
“This video on the origins of the coconut was fascinating! I had no idea that the coconut has such a rich and diverse history, spanning different cultures and continents. The detailed explanation of its journey from ancient times to its spread across the world was truly enlightening. Thank you for providing such a thorough and engaging exploration of this incredible fruit!”❤
I really love ur content! Mostly for food and history, but this one even more as a linguistist? Great work and big thanks for creating such amazing, well researched content!
This was sooo interesting! A coconut lover myself, I am totally grateful for your research and video. Subscribed and a little wiser about the wonderful palm. Thx a million! Good luck to your beautiful work.🌞🏝️
"An influence on Latin American ceviche..." Thank you for saying that. Latin Americans tend to deny the very clear connections of ceviche to the kinilaw and related Austronesian dishes like the Polynesian 'ota ika. Both are just as likely to have been the real origin of ceviche, since both had extensive contact with Latin America in the colonial period (the Philippines via the Manila galleons, and Polynesia, via the horrible practice of blackbirding by Peruvians, Chileans, and Colombians). Both kinilaw and 'ota ika are basically identical to ceviche. But they still would rather entertain vague myths of an origin from an Arab dish introduced to Peru via the Spanish that simply does not exist. No similar dish to ceviche exists in Arab or Mediterranean cuisine. Meanwhile, dishes that are like kinilaw are present in not only the Philippines, but other Austronesian cultures, including in Malaysia (hinava, umai), Indonesia (kokonda, gohu ikan), Micronesia (ika mata, kelaguen), Island Melanesia (kokonada/kokoda), and Polynesia ('ota ika, e'ia ota, ika mata, oka i'a, etc.), with multiple variations, from using vinegar and fruit juices ,to just citrus juices, to even just sea salt and seaweed (the Hawaiian poke, lomi-olo). Citruses, one of the main ingredients of all 3 dishes, is not native to the Americas, but is native to Southeast Asia. Marine fish was not a staple in indigenous South American cuisine, since they did not have boats that could fish in the sea, and you can not make ceviche with freshwater fish. Even with all these facts, they refuse to accept that it might have been introduced from Austronesians.
I've got to say you're earned my sub, Marshall Islands 🏝️ in the house. Although we don't give the coconut as much credit that it should, our culture and history is the coconut tree, Ni. God bless everyone 🙏
Hello I am Indonesian, i want to tell you Fun Fact about Indonesia Boy Scout Symbol (Simbol Pramuka). Simbol Pramuka uses coconut sprout because it symbolize the extreme usability of the coconut trees from the root to the top also it grows easily in all over Indonesia archipelago. This symbol expected to reflect to the characteristics of all Indonesian boy scouts. And Indonesia is the largest coconut producer in the world.
What a great episode. The coconut is one of my favorite fruit (that's what I'm classifying it as) when eaten fresh and one of my most disliked fruit (when dried). I love your channel. Thank you
In sri Lanka..the young coconuts are called kurumba .. & the mature nuts are called pol ...' we also have the orange coconut known as thambili(orange) in Sinhalese.. Aka the almighty king coconut .. ' as pure as saline .. I'd like to remibd everyone that sugar isen't used in the coconut (pol) sambal .. ' its schredded onions & green chillies salt pepper & lime chillie powder to make it red or orange ish but still awesome without too .. .. ' at times we can add maldive fish schredded or tiny dried schrimp aka ( kuni-isso).. 😊
It’s so amazing how watching a variety of documentaries can be so helpful in piecing together the history puzzle of the Philippines. There are so many things still waiting to be discovered and learned about the archipelago. I really think the Philippines is not getting enough credit in terms of its origin and importance. The simplest explanation of charlatans or know-it-alls is usually, “Oh, Filipinos were taught this and that, oh, it did not originate in the Philippines, they learned how to cook from the Spaniards or it came from China, or this discovery came from mainland Asia.” But by using common sense and facts, I truly believe life (including people) started in the archipelago. That Austronesian theory of people migrating from Taiwan into the Philippines is still suspicious and another “go to” simple explanation just so there is an explanation. Nobody even knew the Boxer Codex just until recently yet most already relegated the natives as wearing loin cloth and uncivilized when Spain arrived. Imagine the amount of history that were destroyed, altered and fabricated during the Spanish Times up to the destruction of Manila and of course now with social media with its false narratives proliferating everywhere. Use your common sense and the ability to analyze to safeguard history.
There is a saying by Indonesians: If you ever lived under a coconut, you will die under a coconut. Coconuts are just that great, once you lived under one, you will want to settle down
@@subotaiKhan well the saying was purposefully meant to have double meaning! There is also a saying of having the fortune of durian falling on you, it has the same vibe
I got this LINK from my brother and I found it very, very interesting for sure! Oh how I would LOVE to try some of that food you showed on your program! Thanks again for this fantastic video!
Coconut is integral to the cultures of many tropical countries, including the Philippines. In fact we have a popular novelty song here called "Da Coconut Nut," which describes the many uses of the coconut tree. The song was composed by National Artist Mr. Ryan Cayabyab and sung by the group Smokey Mountain in 1991. The song was also covered in 2020 by the girl group Bini as their pre-debut song. The comment at 16:06 matches a line from the song: "...but its delicious nut is not a nut."
Yes believed to be from Philippines originally.. I am Muslim in mindanao tribe.. As we know coconut here in lanao boundary maguindanao is coconut meaning 7 letter in our place 7 letter means 7 flavor... Yes we have 7 flavor... But most I like most some sprite test so delicious like sprite in coca cola flavor.. Very unique that's my favorite flavor
in indonesia, there's a massive wooden ship that known as Jung Java. this is the largest wooden ship in the ancient time with length up to 150 meters, also known as the strongest wooden ship in the world, because there is no cannon attack at the time could even damaging the ship this ship was build using 3 of the strongest wood known to mankind, even for modern machinery standard. the 3 wood stypes used to build jung java is coconut wood, teak wood and iron wood. ship builder when building jung java, only using the oldest part of the tree to build this ship if you know zeng he ship from china, she is belong to jung java sistership, although only around 100 meters long
Ulasan terbaik tentang kelapa👏👏. Sangat gembira bila nampak pokok kelapa rendang berbuah lebat, ya.. perasan gembira seperti di surga. Salam dari Malaysia.
You should try Dosa or Idly with Sambar (South Indian Dal) and Coconut chutney where the chutney elevates the experience to a whole new level. That would be the dish i can eat and live forever.
Amazing quality and great content. I've been looking far and wide for good food history + general food nerd content and you've outdone yourself. This channel is gonna keep growing. Keep up the good work. Love from NYC ❤
A very superb documentation, as always. Just some minor correction, although Padang Coconut Curry (which usually called West Sumatra instead of North Sumatra, but who cares, Sumatra is a big duck that lays from northwest to southeast anyway) is not sweet, a lot of Indonesian Coconut Curry are super sweet, nearly as sweet as dessert. Gudeg, lodeh, and Javanese gulai to name a few...
Well- having lived in Sumatra I'm sure I refer to Sumatran food as "Indonesian" reflexively. But yes you're right, in general, Javanese curries (and dishes in general) are substantially sweeter than northern foods. Even in Palembang.
I first had coconut in the form of limbe (or limber[?]), a frozen delight made from coconut and sweetened condensed milk when I was a very young child. That started my lifelong love affair with anything coconut. I am proud to be a coconut FREAK!!!!! 😁
