It's so nice to Sri Lankan cuisine represented here. We're a small islander country so it's not all that common. Also I'm cautious about mentioning this here because I don't want this to be the first impression of our country to anyone who hasn't heard of us, but right now we're going through one of the worst economic crisis we've ever faced and fighting an oppressive government everyday, and so many deaths reported, of people waiting in fuel/gas queues. Too many. It's a game of survival for everyone of us right now. So I really appreciate this Beryl, while everything seems to be falling apart, little things like this brings some joy. ❤️✨
I have visited your beautiful country, it touched my soul. I pray that the beautiful island of Sri Lanka soon overcome this tough phase, and all of you see a happy normal life again, your smiles are back. Much love, and best wishes
Thinking of all Sri Lankans in these dire times. I'm yet to visit but have done business with Sri Lankan farming co-ops. My heart goes out to all of you!
Beryl, I’ve looked all over the internet for poor meals from other countries, and they’re hard to find. Groceries are sooooo expensive rn and I’m trying to make our budget meals interesting. PLEASE make a struggle meal episode!
She has one from about 3 months ago called "5 easy meals from around the world (perfect for college)". However, it would be nice to have some more ideas.
taiwanese luroufan (braised pork rice) is a cheap and delicious meal. in fact most classic taiwanese food is cheap because of the post WWII situation. add some veggie to it, a soy sauce egg and it’s super awesome
My go to: Make up a pan of ground beef seasoned with cumin, salt, dried cilantro, onion powder, garlic powder, and some cayenne if you like spicy. Add in some diced peppers if you like. Then add that on top of some rice. Then you can add cheese or some type of sauce; almost all of the sauces I've tried have tasted good with it. This gives you at least a protein and carb.
Hey try this, cooked rice and curd ( salt optional ) that's it. You can get creative with the toppings, you can literally add anything to it. Pickles or curry is the usual choice if u wanna go healthy you can add fruits. It's a very filling meal.
Good idea, but I guess the problem with that would be the fact, that what is cheap in my country could be very expensive in yours...I would recommend you to watch her videos about toppings (especially rice, oats and ramen) and the videos about toast and eggs. There you should find some inspiration 🙂
Hey Beryl! It was such a fun and exciting experience to be a part of this video and thank you for giving me a chance to represent our beautiful country ❤️🇱🇰
about the Brazilian farofa: you could easily make a video about how to cook 10 types of farofa :) I particularly love plantain farofa, but you can make it with bacon, with sausage, with onions, with eggs, with raisins, with nuts, with olives... it's that famous "each family has its favorite" kind of recipe :) btw you can make it with cassava or corn flour! PS: I wonder if there is any similar dish anywhere else.
I feel like she could’ve had the dish with banana ! When I was like 14 I was obsessed with tutu de feijão and rice with banana ugh best vegan dish evah
@@LindaC616 I get it, I'm not a fan of plain farofa either... But if you have the opportunity, give it a try on plantain farofa! It's moist because of the plantain, slightly sweet and salty. Pairs wonderfully with steak!
Whenever Beryl eats something from Nepal, she's amazed by the food and enjoys every bite of it. I just love when she loves these recipes or toppings. Love from Nepal ❤️❤️❤️
Chaku is similar to light molasses, but lighter. Maybe light molasses would make a good substitute. Don't try to use black strap molasses. That kind is not good, but it can be mixed with tobacco leaves to de-worm horses.
bruh melted chaku and rice with fried potatoes? it’s not something that we all collectively eat in nepal i’ve never seen anybody eat “chaku bhat ra alu” bc these don’t go well together if you’re going to do this might as well go with something that can represent nepal as a whole
So exciting to see molikheya on here!!! Although in my home, it looks very different. The greens are dried and chopped much much much smaller. Like tiny tiny, so it's not like eating leaves. Also, it's NOT vegetarian because we cook it in chicken broth! So if you ARE vegetarian or vegan, make sure wherever you get it from it's cooked in water and not broth.
Beryl! When did you reach 500,000?! Congratulations, I'm so thrilled for you. You're one of my favourite RUclipsrs, and the kind of woman that I'd love to go out for a beer with. Also, when I cook, I think, "I think Beryl would like this!". I thought this when I made "What The Neighbours Ate" last week. I tend to name my dishes, such as "Laurie's Fishy Pie", which is an absolutely stellar salmon pie, or the aforementioned "What The Neighbour's Ate.".
@@meadryder2752 I named the dish in honour of our friends and neighbours, the Leidls. It's hamburger, fried, and broken into bite-sized pieces. At this time I shake a lot of Worstershire sauce on the meat. I then sauté mushrooms, onions, and garlic. When done, add hamburger back with the onions and garlic, and add a can of undiluted Campbell's tomato soup, and combine. I add Chinese 5 spice, Garam Masala, and Herbes De Provence, all should be available at most grocery stores. I let the flavours combine whilst I make pasta. Any shaped pasta will work, but it's best if you can use a shape with lots of nooks and crannies for the mixture to get caught in. Once the pasta is al dentè, add back to the meat sauce and combine. I save some of the pasta cooking water, to loosen up the sauce somewhat. This dish is good hot, cold, and at room temperature. I forgot to say that you should add freshly ground black pepper to the sauce when it's cooking, and if desired, add some Frank's hot sauce, or the like. I don't know if you actually wanted this recipe, or if you were simply curious, lol. Either way, you've got an easy and delicious skillet dish to add to your repertoire! Have a great summer, or winter, depending on which hemisphere you live in! 💛 from 🇨🇦
As an indian my favourite way to eat rice is with dal and papad and raita , yum like arhar / split gram and malka dal cooked vegetables like gourds and pumpkin and potatoes . Dal should be sour and sweet and thick and should have flours of turmeric and cinnamon and curry leaves. I also like urad dal or different beans which are more traditional to my state than piegon pea But I also like rice with stirfried pumpkin leaves and onions with chilly garlic oil chutney or curd mixed with rice with spices and asofoetida curry leaf tempting . Also an green onion or red onion Omelette, yum😁
Rice with Dalma(it is a simple Odia lentil and vegetables dish), alu bharta, ghee and lemon salt chili ginger. Yummm. That's my favourite food of all time
@@taraoakes6674 yes, and no meat is needed if you eat both together. But if you have OJ or eat an orange after it, you get your iron too! As a vegetarian, rice and beans are our best friends :)
Yes, it's nice to get variation with something like rice. Sometimes I want simplicity, like butter, salt, and pepper, but it would get tedious day after day.
@@ExpatNatt Yes, at the very least soy sauce. 😋 Or rice & furikake… or rice & garlic chili oil, lol. But I’m glad to learn these new recipes for when I’m not feeling lazy.
I am Lebanese When I saw part 1 of the rice recipes video, I instantly thought of rice with yogurt and dried mint but I was so so happy to see you discover and try out mloukhiye and kafta with tahini etc, it makes my middle eastern heart so happy!
SABUDANA PAPAD is GOAT! We eat them as an evening snack during monsoons, or anytime we are having khichdi as a crunchy side dish! My family is from Calcutta as well, we live in Mumbai and the Mumbai monsoons make me crave them like anything!!
You sent me all over Google, super confused, because I thought you were here saying that Beryl had the wrong ingredient, and that Sabudana papad is - made from *goat meat*- NOT that it is the Greatest Of All Time. 😅
OMGG!! I was surprised when I saw my illustrations in the background! I wasn’t expecting this! Thank you so much Beryl for sharing! ありがとうございます！Love from Japan 🇯🇵
I have to say that your channel feels like a safe space here on youtube, you're so respectful with other cultures and I've been learning a lot about many places around the world just by watching your videos... I want to travel the world someday... I'm from Brazil and my mom makes a great farofa with onions, egg and bacon, it's DIVINE! Specially when you have with something like feijoada (a typical Brazilian beans stew made with pork).
For the cuban/hispanic dish, it is very common for us to top our white rice and eggs with ketchup! I’m from Colombia and know a lot of Boricuas, Cubans and Dominicans who also do this! Love your content❣️
Hi, Beryl! I remembered you had said to try pol sambal in one of your other videos, and I was curious so I went and got some (and then couldn't find the dish that I had bought it for...grr). This morning, I made some white rice, a couple of spicy sausages, a fried egg with runny yolk (the only way to have a yolk!), and the pol sambal. Wow! I am so glad you are doing this series, as I probably never would have had pol sambal had I not seen it in a dish on your channel. So thank you, Beryl, for making my breakfast so interesting and delicious this morning, and for all the wonderful, interesting, adventurous meals you are inspiring in all of us around the world.
Minced molokhia leaves are more traditional to Egypt…The whole leaves like the ones seen in the video are more common in Lebanon. Love the video and this channel and you!! Thank you as always 💖
OMGoodness 😲 Shocked Beryl never tried farofa😯 The one she tried in the video was made with corn flour, but I personaly prefer with cassava flour, lots of bacon, salt and black pepper. It's a super simple dish but totally delicious 🤤😋
farofa yoki is tasty, but I now feel like you should definitely try having a real farofa with eggs and spicy italian sausage. maybe it will help with your flour stock :D
Always happy to see Brazil represented here. Just a tip, we always eat beans with lots of its broth, so they can leave a taste in rice. It's also common to cook the beans a with sausages or pieces of bacon for a delicious taste.
I literally ate rice, beans and farofa today (with a fried egg and lettuce salad)! Love seen more Brazilian recipes on the channel, specially these everyday meals 💛🇧🇷 This is a cheap, easy and delicious way to try traditional Brazilian food
Thank you for sharing on Nepal - one the least represented cultures. I am from Nepal and live in NY. I never knew about the rice dish that Rojina shared. This shows how diverse Nepalese culture is. I love it 🥹🫠🥰
@@rojinabade2714 ohhh that's why i had the memories of eating it when i was kid and we used to have newar neighbors at that time, my mom probably learnt from them but sadly she doesn't make it now i didn't even know it was chaku and ghee(i was 4-5yrs old)but i remember eating some brown colored sweet rice dish and always wondered what it was😂) now i know will surely try to make it on my own...
I love how so many of these topping combinations could be used on noodles or hash browns, too! And definitely, often simpler combinations are the best.
Love to see all these different rice dishes! I'm Lebanese and it's cool to see how the Egyptian mlukhiyeh differs from the way we eat it in my family. We cook it with onion, chicken, broth, and a LOT of garlic and top it off with chopped onions, apple cider vinegar, and toasted pita. Love to see different interpretations of the same dishes. Also, I must try the Nepalese dish next time I watch Over the Garden Wall so that I can have an actual potato and molasses dish (to those who get the reference) :)
Beryl, you literally look so much like my mom, pretty identical tbh. Yellow dal and rice is my favourite lunch meal growing up. I lost my mother this year so this vid is really special for me. Thank you for the memories❤️
Ashley, I'm so sorry about your mum. It is such a huge loss. My mum has been gone 29 years, and my dad 30 years, and I'm still processing the losses. I hope you have a good support system to help you through this, and don't let anyone tell you how, or how long, to grieve. Again, I'm terribly sorry for your loss.
@@ashleylobo7090 they're (for most people, if they're lucky enough to have a good one) the one person who guaranteed accepts you just the way you are. Irreplaceable, in that way and many more.
Rice and yoghurt is sth staple to me I eat any time all the time I add lemon olive oil and mint Also rice with kafta and tahini but adding pickles to it sounds really good thank you fatma and byrell 👍🏻😃
Part 1 of this is how I found your channel! I had been back up at college for a little while, and it made me feel really happy. I shared it with my mom immediately. I’ve been a fan ever since!
My mother invented a dish during the depression that came in handy during our early family life when my father decided to go back to school and change his profession. It’s not only economical, and tasty, but also pretty to look at. A bed of white rice, topped with homemade spaghetti meat sauce, topped with canned corn. Very kid friendly.
About the Brazilian farofa. Farofa is really the texture - sawdusty as somebody described when eaten plain. It can be made of cassava or corn. You made the corn variety (as your package says and already seasoned). When bought plain, you toast it it on a frying pan with butter, salt, pepper and you can put other elements like bananas, or scrambled eggs, or fried bacon pieces... endless possilities. We serve it as a side with dishes that are saucy - like beans or stews.
Is it too weird to say that this video actually made me cry? I’m a brazilian living abroad and you know, I just miss my country and my food so bad 🥹 love you content, btw!
We spent 8 years over in South Korea in my children's lives, I had one son over there...& rice is a comfort food for sure! My son, now a Senior in College was having one of those days & he made some rice with 2 over medium eggs, with a touch of green onions & soy sauce. He face timed me when he took the first bite! It definitely made me feel better because I could not make this dish for him this time...he just made it & felt so much better afterward. :) Ahhhhhh...my work here is done! I smiled through every dish!!! Enjoy!
Im chinese and i love putting 3 to 4 cloves of raw garlic, chinese black vinegar, small dried fish packed in oil with fermented black bean, and sauteed vegetables with soy sauce and sesame oil on top of rice.
Finally somebody said it! Yes! Middle Eastern pickles are superior to other pickles! And I believe it’s due to the fact that they don’t add sugar into their pickles, plus they use different type of cucumbers. Overall it’s the best and definitely not like your typical dill pickles here in the west.
When I tried a pickle for the first time in Germany I was convinced it went bad because I never knew sweet pickles had ever existed until then, never touched a pickle there ever again.
The Ghanaian dish you ate was angwamo and mako(grounded pepper, onions and tomatoes). The rice is prepared by frying some sliced onions in a little amount of hot oil for it to caramelize then you add in the washed rice, water and salt to taste. It is normally served with fried eggs omelets, avocado and sardines. Try cooking the rice that way and you would love the aroma and the taste too. The mako is normally spicy since the combination of oil in the rice, avocado and eggs kind of cools down the heat a little bit, however you can adjust to your taste
Nepali here, so the rice molasses ghee combo you can eat it with daal, vegetable curry, etc too. Similar to how you would eat a staple meal with lentil, rice, curry in Nepal. Thanks for repping Rozina and Beryl for featuring a Nepali dish. Just love your channel and the concept so much!
Oh man, I'm having gall bladder issues and can't eat anything but super bland food. I'm literally watching all these delicious rice dishes and making a list of what I'm gonna try when I can eat again. So awesome!
Hey..if you are okay with rice and daal (mentioned in the Indian toppings) by themselves..you can still have them..plain hot daal with just a bit of salt..and freshly cooked white rice..is one of the most satisfying things to eat on any random day..!
I feel you so much when you say "I will eat these until I have the worst heartburn." I did that at a company lunch several years ago. Those pickles are LIFE.
i'm from germany and a way that we (at least in my family) eat white rice is with "braune soße" (brown sauce) which is basically a mix between a bolognese and gravy, usually with some cheese on top. my brother and i used to love it as kids and it's still a comfort classic for me today. tho now i will usually add some steamed broccoli to it and use a soy or sunflower mince and nutritional yeast to make it plant based!
Just a pro tip from an egyptian here the molokhiya you made is the Lebanese way of making molokhiya; the leave are still whole. In Egypt we process the leaves put it in chicken stock or any type of stock let it simmer just close to boiling then close the heat. Finally add and mince garlic and ghee(made the same way garlic oil is made but with gee instead)bon Appétit
So about the egyptian one, it wasn’t made right (sorry to say that) , molokhiya is a “soup” so these leaves should be chopped with garlic and pepper and fried with a little amount of butter and/or oil in a pan and then you put it in meat soup (without the meat) and enjoy! (There are other spices put on molokhiya like: crushed garlic with black pepper and salt and cumon and the seven spices ,idk it’s name in english we call it that in egypt, and you nutmeg if you like 👍🏻)
From watching you I have taken to eating white rice with different toppings. I used to just put butter and soy sauce--but lately I have been putting on butter, red miso paste, and topping it with sweet soy sauce. You mix it all up together and it is a very satisfying lunch or snack!
You can never go wrong with sabudana papad. As a Bengali I can just keep munching on them at all hours. I hope one day you'll make Biulir dal which is made by boiling split and skinned Black gram dal topped with a tarka of fennel seed paste. Biulir dal, also known as kolai is a dish cherish by rural Bengal, eaten especially during the hot summers due to the cooling properties of fennel, and is often paired to aloo posto, kacha posto or postor bora, all of which are made with poppy seed paste. It's the perfect mea to have before taking a long siesta or what we in Bengal call bhat ghoom.
Beryl if you liked farofa you should try and make your own, it packs a lot more flavor than the store bought and it's easy to make! Just put some butter, onions and bits of bacon in the pan, heat it up and mix cassava flour until toasted! Add salt to taste. If you like chili you can mince some and add. Delicious!
@@BerylShereshewsky i recently came across your channel like 2-3 months ago.... and i came to know that you literally got married 15 mins away from me...i got crazy😂
As a Californian, USA native, when someone of an Iraqi background is willing to share with us (US citizens) their food culture and what is important to that particular person, I feel so honored and terribly unworthy and guilty. I have never been one to agree with my country's foreign policy, but seeing what people can forgive enough to share something as intimate as food culture is so impressive to me. Those that can let go of such horrors being perpetrated against their people because they know that the majority of the people that are ruled by a certain government don't want those things to happen is a beautiful thing. I wish we all could do the same and all give reperations to those affected and begin life anew together as one people, as humanity, as we should be.
Caught the cut down video on tiktok as well but the comments section here on the yt version is so much more wholesome! Thanks Beryl for bringing everyone together and always trying new things with such a positive vibe!
Berly ,in South indian thali (meal ) consist series of items taken with Rice ,starts: Gun powder ,pickle with ghee, ,hot yellow dal curry ,vegetable fry ,sambar with papad ,Rasam ,curd .Above all are mixed with rice ,more or less heavy but complete meal .this is followed by banana ,a sweet and pan . All above served on a banana leaf traditionally . Above are basic items .Rich keep adding many more different items
My fav is grilled/fried salmon, rice, kewpie mayo, srichia and furikake flakes. I don't know what it is about it but I could eat it everyday and never get tired. 🍚
02:44 that's literally dahi bhat/curd rice we eat in India😍! Small world ❤️ Bravo and thanks Berly for always brining us Earth dwellers close through food!! ❤️❤️ You've always been amazing since Great Big stories!
My, I love especially the rice dishes. In fact I´ve tried the Nepalese variant this evening and ... whoah ... I didn´t expect it would be so good! And the Brazillian one (a local grocery store sold Farofa two weeks ago in some special action). Always great if real life correscelates with the net! And I already made Mulukhiyah in the past (surprisingly easy to make if you know how to make it!) and also the Lebanese entry. Can´t wait to try the other ones (I´m really interested in the Ghanaan one!). Hope we get more videos on easy rice dishes. I love rice!
Hey so I was Born in Japan and I’m ethnically African American . A lot of food growing up was southern Black food fused with Japanese comfort food.🇯🇵❤️🖤💚 2 dishes Red beans and rice : (savory almost spicy) red beans spicy chopped sausages (vegan) or pork with plain white rice and side of Sweet cornbread Curry / rice : Japanese Curry ( potatoes,carrots,optional chicken wings) over jasmine rice . I like to add peanut sauce
Omg what 😱 no way did I just saw Iraqi Kurdistan in your videos. I have been watching from so long it was here when you had about 100 subscribers until now I always wanted you to try one of our foods. Thanks Berryl love u a lot, big fan from Iraqi Kurdistan. U r amazing 🤩
I had never even heard of Molokhia until I married into a Palestinian family. I fell in love, hard. It honestly opened up a passion for finding and trying new vegetables. In English it's called "Jews Mallow". It tastes best cooked with chicken and lots of garlic, eaten on top of rice (obviously) with lots of lemon and Arabic pickles on the side!
A nostalgic typing that I love having over rice is Bulk sausage. Yes that is what it's called. It comes in a can. Growing up my mom would saute finely chopped onions in oil, as the bulk sausage and season with salt and pepper. That's it! While it doesn't sound like much, it is so so yummy and always reminds me of my mom. It was one of her quick go to meals when she was tired and needed something quick.
The backgrounds/set dressing (whatever you call it) for these dishes are so fantastic! I never thought I’d be seeing Adventure Time characters in these videos, but here we are! And dinosaurs…astronomy books? *chefs kiss*
For the Brazilian one, I feel it was missing a bit of moisture… as a Brazilian myself, I can say that we do have more water on our beans and enjoy the liquid where they are cooked and nit only the grains
I'm SO glad you tried Mulukhiyah! I was wondering what you'd think about it... My grandparents are from Egyptian decent, and they weren't really the cooking type, so we didn't eat a lot of traditional food growing up. But Mulukhiyah was the highlight of visiting them.
And different varieties. We never ate rice in my house when I was growing up unless it was minute rice. My father had been to Korea during the war and then stayed in Japan after being shot. He always told my mother that she did not know how to cook rice. At that time, sticky rice wasn't terribly common in the US. So she just gave up and never cooked it
I found that carioca beans is called pinto beans in the US. Farofa is made with cassava flour, but that one beryl used is made with corn. If you guys try to buy some premade farofa buy the Yoki one, its the only pre made farofa that worth something, the others are just garbage.
@@trooperpompeu there is a Brazilian grocer here in NYC and she rec I get this one! I’ve been having it with grits as well as eggs! 😆like anything that needs a punch
@@BerylShereshewsky With want to make farofa from scratch is reaallllyyyy simple, just grab some onion garlic and bacon fry up, then put some butter and mix with raw cassava flour.
Beryl, what you put on the brazilian dish is not actually farofa made from cassava flour, but farofa made from corn flour. We have that type of corn farofa to sell here as well, but I have never seen anyone eat it. We make farofa from scratch. Just chop some bacon into small cubes and fry them until golden brown, then add the cassava flour and mix everything to really absorb that bacon grease. Then toast it for a little bit and it's ready!
If you like pol sambol I recommend seeni sambol or sugar sambol which uses caramelized onion instead of coconut shaving and is more on the sweet and spicy side 😊😊😊
Beryl I swear we could be best friends. We almost couldn’t live further apart (im in Texas) but our food tastes and opinions are always identical. Another wonderful episode!
Hi Beryl, you should try to make farofa from scratch with butter or oil, carrots, onions, garlic, bacon or smoked paprika and maybe some raisins + salt and pepper to taste! Serve with feijoada!
It's so nice to Sri Lankan cuisine represented here. We're a small islander country so it's not all that common.
Also I'm cautious about mentioning this here because I don't want this to be the first impression of our country to anyone who hasn't heard of us, but right now we're going through one of the worst economic crisis we've ever faced and fighting an oppressive government everyday, and so many deaths reported, of people waiting in fuel/gas queues. Too many. It's a game of survival for everyone of us right now.
So I really appreciate this Beryl, while everything seems to be falling apart, little things like this brings some joy. ❤️✨
💚💚💚
I have visited your beautiful country, it touched my soul. I pray that the beautiful island of Sri Lanka soon overcome this tough phase, and all of you see a happy normal life again, your smiles are back. Much love, and best wishes
Thinking of all Sri Lankans in these dire times. I'm yet to visit but have done business with Sri Lankan farming co-ops. My heart goes out to all of you!
This situation feel like death to me(I'm in Sri lanka )
@@yesandhij, I can't even imagine. 😢
Beryl, I’ve looked all over the internet for poor meals from other countries, and they’re hard to find. Groceries are sooooo expensive rn and I’m trying to make our budget meals interesting. PLEASE make a struggle meal episode!
She has one from about 3 months ago called "5 easy meals from around the world (perfect for college)". However, it would be nice to have some more ideas.
taiwanese luroufan (braised pork rice) is a cheap and delicious meal. in fact most classic taiwanese food is cheap because of the post WWII situation. add some veggie to it, a soy sauce egg and it’s super awesome
My go to: Make up a pan of ground beef seasoned with cumin, salt, dried cilantro, onion powder, garlic powder, and some cayenne if you like spicy. Add in some diced peppers if you like. Then add that on top of some rice. Then you can add cheese or some type of sauce; almost all of the sauces I've tried have tasted good with it. This gives you at least a protein and carb.
Hey try this, cooked rice and curd ( salt optional ) that's it. You can get creative with the toppings, you can literally add anything to it. Pickles or curry is the usual choice if u wanna go healthy you can add fruits. It's a very filling meal.
Good idea, but I guess the problem with that would be the fact, that what is cheap in my country could be very expensive in yours...I would recommend you to watch her videos about toppings (especially rice, oats and ramen) and the videos about toast and eggs. There you should find some inspiration 🙂
I enjoy "people-watching" these wonderful contributors from around the world just as much as the recipes themselves!
Racist
Hey Beryl! It was such a fun and exciting experience to be a part of this video and thank you for giving me a chance to represent our beautiful country ❤️🇱🇰
about the Brazilian farofa: you could easily make a video about how to cook 10 types of farofa :) I particularly love plantain farofa, but you can make it with bacon, with sausage, with onions, with eggs, with raisins, with nuts, with olives... it's that famous "each family has its favorite" kind of recipe :) btw you can make it with cassava or corn flour!
PS: I wonder if there is any similar dish anywhere else.
I just had it plain, as a side dish at a restaurant, and it was like sawdust 😐
I feel like she could’ve had the dish with banana ! When I was like 14 I was obsessed with tutu de feijão and rice with banana ugh best vegan dish evah
@@kendali123 I agree! Put a banana on that dish, Beryl! it's marvelous
@@LindaC616 I get it, I'm not a fan of plain farofa either... But if you have the opportunity, give it a try on plantain farofa! It's moist because of the plantain, slightly sweet and salty. Pairs wonderfully with steak!
I love Banana in my Farofa 🤤
Whenever Beryl eats something from Nepal, she's amazed by the food and enjoys every bite of it. I just love when she loves these recipes or toppings. Love from Nepal ❤️❤️❤️
Do you happen to know where you can find the chaku at? The sweet sugar can mix!
@@libra4242 its hard to find them abroad. Maybe you can make your own through yt repices
@@doma3894 I’ll have to see what I can find. Thank you though!
Chaku is similar to light molasses, but lighter. Maybe light molasses would make a good substitute. Don't try to use black strap molasses. That kind is not good, but it can be mixed with tobacco leaves to de-worm horses.
bruh melted chaku and rice with fried potatoes? it’s not something that we all collectively eat in nepal i’ve never seen anybody eat “chaku bhat ra alu” bc these don’t go well together
if you’re going to do this might as well go with something that can represent nepal as a whole
So exciting to see molikheya on here!!! Although in my home, it looks very different. The greens are dried and chopped much much much smaller. Like tiny tiny, so it's not like eating leaves. Also, it's NOT vegetarian because we cook it in chicken broth! So if you ARE vegetarian or vegan, make sure wherever you get it from it's cooked in water and not broth.
yes!!! the Egyptian way is minced ! Any full leaves is the Lebanese preparation
@@hanaeltantawy145 same in sudan!
Beryl! When did you reach 500,000?! Congratulations, I'm so thrilled for you. You're one of my favourite RUclipsrs, and the kind of woman that I'd love to go out for a beer with. Also, when I cook, I think, "I think Beryl would like this!". I thought this when I made "What The Neighbours Ate" last week. I tend to name my dishes, such as "Laurie's Fishy Pie", which is an absolutely stellar salmon pie, or the aforementioned "What The Neighbour's Ate.".
What did the neighbors eat
@@meadryder2752 I named the dish in honour of our friends and neighbours, the Leidls. It's hamburger, fried, and broken into bite-sized pieces. At this time I shake a lot of Worstershire sauce on the meat. I then sauté mushrooms, onions, and garlic. When done, add hamburger back with the onions and garlic, and add a can of undiluted Campbell's tomato soup, and combine. I add Chinese 5 spice, Garam Masala, and Herbes De Provence, all should be available at most grocery stores. I let the flavours combine whilst I make pasta. Any shaped pasta will work, but it's best if you can use a shape with lots of nooks and crannies for the mixture to get caught in. Once the pasta is al dentè, add back to the meat sauce and combine. I save some of the pasta cooking water, to loosen up the sauce somewhat. This dish is good hot, cold, and at room temperature. I forgot to say that you should add freshly ground black pepper to the sauce when it's cooking, and if desired, add some Frank's hot sauce, or the like.
I don't know if you actually wanted this recipe, or if you were simply curious, lol. Either way, you've got an easy and delicious skillet dish to add to your repertoire! Have a great summer, or winter, depending on which hemisphere you live in! 💛 from 🇨🇦
I love the names of your recipes! Such a fun idea!
@@emm7963 thank you, my neighbour asked me if I was making "What The Neighbour's Ate" , because he could smell it in the hallway, lol.
As an indian my favourite way to eat rice is with dal and papad and raita , yum like arhar / split gram and malka dal cooked vegetables like gourds and pumpkin and potatoes . Dal should be sour and sweet and thick and should have flours of turmeric and cinnamon and curry leaves. I also like urad dal or different beans which are more traditional to my state than piegon pea But I also like rice with stirfried pumpkin leaves and onions with chilly garlic oil chutney or curd mixed with rice with spices and asofoetida curry leaf tempting . Also an green onion or red onion Omelette, yum😁
That sounds heavenly. My mom and I love tumeric, cinnamon and curry powder in our rice. We're not indian just love the spices and dishes heh
Rice and sambar, rice arhar ki daal and ghee, rice daal and aam ka achaar, curd rice, rice ghee and thecha... I could on foreverrrr
Rice with Dalma(it is a simple Odia lentil and vegetables dish), alu bharta, ghee and lemon salt chili ginger. Yummm. That's my favourite food of all time
@@AS-jo8qh ahhh yesss, my friend always speaks highly of dalma. Hope i can eat it in authentic odia way soon
Just use aachar dammit
The Brazilian combination of rice and beans is a staple and also one of the most nutritious combos on the planet!
Rice and beans make a complete protein. Wonder of wonders! 😁
10/10 I feel represented
@@taraoakes6674 yes, and no meat is needed if you eat both together. But if you have OJ or eat an orange after it, you get your iron too! As a vegetarian, rice and beans are our best friends :)
I almost never eat white rice. And my dietitian wa ts me to eat just 1/4c of each....so I miss it!
@@LindaC616 There are substitutions for white rice, so perhaps you could talk to them.
Living in China, 90% of my diet is white rice so I can’t wait to try some of these recipes! Brilliant video as always, Thanks for sharing 💕
Yes, it's nice to get variation with something like rice. Sometimes I want simplicity, like butter, salt, and pepper, but it would get tedious day after day.
@@louisejohnson6057 if I’m really lazy I just put a bit of soy sauce on it and call it a day 😂 It would definitely get boring really quick though!
@@ExpatNatt Yes, at the very least soy sauce. 😋 Or rice & furikake… or rice & garlic chili oil, lol. But I’m glad to learn these new recipes for when I’m not feeling lazy.
I am Lebanese
When I saw part 1 of the rice recipes video, I instantly thought of rice with yogurt and dried mint but I was so so happy to see you discover and try out mloukhiye and kafta with tahini etc, it makes my middle eastern heart so happy!
I enjoy white rice, mashed potatoes & yoghurt 😋 It's such a comforting meal.
SABUDANA PAPAD is GOAT! We eat them as an evening snack during monsoons, or anytime we are having khichdi as a crunchy side dish! My family is from Calcutta as well, we live in Mumbai and the Mumbai monsoons make me crave them like anything!!
You sent me all over Google, super confused, because I thought you were here saying that Beryl had the wrong ingredient, and that Sabudana papad is - made from *goat meat*- NOT that it is the Greatest Of All Time. 😅
@@amyofthewood2578 ha ha the same happened to me
@@amyofthewood2578 same!
Lol,in some Caribbean countries, that crunchy rice that sticks to the bottom of the pan is something to fight over
@@amyofthewood2578 oh no sorry :p Short forms are not always ideal I guess hahah ! It's made from tapioca:p
@@Ivyft oh no sorry :p it's made from tapioca hehe
OMGG!! I was surprised when I saw my illustrations in the background! I wasn’t expecting this! Thank you so much Beryl for sharing! ありがとうございます！Love from Japan 🇯🇵
I have to say that your channel feels like a safe space here on youtube, you're so respectful with other cultures and I've been learning a lot about many places around the world just by watching your videos... I want to travel the world someday... I'm from Brazil and my mom makes a great farofa with onions, egg and bacon, it's DIVINE! Specially when you have with something like feijoada (a typical Brazilian beans stew made with pork).
💜💜💜💜awww yes this is everything
For the cuban/hispanic dish, it is very common for us to top our white rice and eggs with ketchup! I’m from Colombia and know a lot of Boricuas, Cubans and Dominicans who also do this! Love your content❣️
This dish was represented by spain in the last rice episode!:)
i know a lot of people in Brazil that top their rice like that too!! it's not "traditional", but its definetly popular/commom
I love all the little vignettes you create for the overhead shots, they are so cute!
Ahhh thank you I loooooove making them
Hi, Beryl! I remembered you had said to try pol sambal in one of your other videos, and I was curious so I went and got some (and then couldn't find the dish that I had bought it for...grr). This morning, I made some white rice, a couple of spicy sausages, a fried egg with runny yolk (the only way to have a yolk!), and the pol sambal. Wow! I am so glad you are doing this series, as I probably never would have had pol sambal had I not seen it in a dish on your channel. So thank you, Beryl, for making my breakfast so interesting and delicious this morning, and for all the wonderful, interesting, adventurous meals you are inspiring in all of us around the world.
Minced molokhia leaves are more traditional to Egypt…The whole leaves like the ones seen in the video are more common in Lebanon. Love the video and this channel and you!! Thank you as always 💖
OMGoodness 😲
Shocked Beryl never tried farofa😯
The one she tried in the video was made with corn flour, but I personaly prefer with cassava flour, lots of bacon, salt and black pepper. It's a super simple dish but totally delicious 🤤😋
Thank you so much for trying my suggestion Beryl! :') I'm so glad you liked the Sabudana papad! Your videos are always soo fun to watch!🤗🤗
farofa yoki is tasty, but I now feel like you should definitely try having a real farofa with eggs and spicy italian sausage. maybe it will help with your flour stock :D
I’m also from São Paulo, Brazil, and that’s my favorite meal, Carioca beans, rice, farofa and fried egg or chorizo is just in another level, loved it.
Always happy to see Brazil represented here. Just a tip, we always eat beans with lots of its broth, so they can leave a taste in rice. It's also common to cook the beans a with sausages or pieces of bacon for a delicious taste.
I literally ate rice, beans and farofa today (with a fried egg and lettuce salad)! Love seen more Brazilian recipes on the channel, specially these everyday meals 💛🇧🇷 This is a cheap, easy and delicious way to try traditional Brazilian food
Thank you for sharing on Nepal - one the least represented cultures. I am from Nepal and live in NY. I never knew about the rice dish that Rojina shared. This shows how diverse Nepalese culture is. I love it 🥹🫠🥰
It's quite popular among Newar communities.
@@rojinabade2714 ohhh that's why i had the memories of eating it when i was kid and we used to have newar neighbors at that time, my mom probably learnt from them but sadly she doesn't make it now i didn't even know it was chaku and ghee(i was 4-5yrs old)but i remember eating some brown colored sweet rice dish and always wondered what it was😂) now i know will surely try to make it on my own...
I love how so many of these topping combinations could be used on noodles or hash browns, too! And definitely, often simpler combinations are the best.
Love to see all these different rice dishes! I'm Lebanese and it's cool to see how the Egyptian mlukhiyeh differs from the way we eat it in my family. We cook it with onion, chicken, broth, and a LOT of garlic and top it off with chopped onions, apple cider vinegar, and toasted pita. Love to see different interpretations of the same dishes.
Also, I must try the Nepalese dish next time I watch Over the Garden Wall so that I can have an actual potato and molasses dish (to those who get the reference) :)
I am so HAPPY seeing more Nepali foods featured in this channel. After all, wai wai not, right? 😋😆
Bahahaha yessss
Thaank you Beryl for this awesome chance to participate in this video 🥰 so precious seeing baby Beryl in Egypt 😍😍
I love this kinda videos it gives me quick And easy dinner ideas. Lots of love from Sri Lanka you can try the pol sambal with fried anchovies or Dahl
So happy you liked it!!!!! I am really glad you let me participate in your video Beryl
Representou a gente bem, Debora - curti!
Brigadaaaaa!!!!
Beryl, you literally look so much like my mom, pretty identical tbh. Yellow dal and rice is my favourite lunch meal growing up. I lost my mother this year so this vid is really special for me. Thank you for the memories❤️
Ashley, I'm so sorry about your mum. It is such a huge loss. My mum has been gone 29 years, and my dad 30 years, and I'm still processing the losses. I hope you have a good support system to help you through this, and don't let anyone tell you how, or how long, to grieve. Again, I'm terribly sorry for your loss.
@@louisejohnson6057 Thank you for sharing your story. I do have two younger brothers. They are my world.
@@ashleylobo7090 I'm sorry for your loss, Ashley. I lost my dad at 14, and my mom 23 years ago. I miss her almost every day
@@LindaC616 This pain can never go away
@@ashleylobo7090 they're (for most people, if they're lucky enough to have a good one) the one person who guaranteed accepts you just the way you are. Irreplaceable, in that way and many more.
wow I've never been this early
Congrats!
Me neither
Ayeeeeeee hello!!!!
Rice and yoghurt is sth staple to me I eat any time all the time
I add lemon olive oil and mint
Also rice with kafta and tahini but adding pickles to it sounds really good thank you fatma and byrell 👍🏻😃
Part 1 of this is how I found your channel! I had been back up at college for a little while, and it made me feel really happy. I shared it with my mom immediately. I’ve been a fan ever since!
Yay!!!!
My mother invented a dish during the depression that came in handy during our early family life when my father decided to go back to school and change his profession.
It’s not only economical, and tasty, but also pretty to look at.
A bed of white rice, topped with homemade spaghetti meat sauce, topped with canned corn.
Very kid friendly.
About the Brazilian farofa. Farofa is really the texture - sawdusty as somebody described when eaten plain. It can be made of cassava or corn. You made the corn variety (as your package says and already seasoned). When bought plain, you toast it it on a frying pan with butter, salt, pepper and you can put other elements like bananas, or scrambled eggs, or fried bacon pieces... endless possilities. We serve it as a side with dishes that are saucy - like beans or stews.
Is it too weird to say that this video actually made me cry? I’m a brazilian living abroad and you know, I just miss my country and my food so bad 🥹 love you content, btw!
We spent 8 years over in South Korea in my children's lives, I had one son over there...& rice is a comfort food for sure! My son, now a Senior in College was having one of those days & he made some rice with 2 over medium eggs, with a touch of green onions & soy sauce. He face timed me when he took the first bite! It definitely made me feel better because I could not make this dish for him this time...he just made it & felt so much better afterward. :) Ahhhhhh...my work here is done! I smiled through every dish!!! Enjoy!
Im chinese and i love putting 3 to 4 cloves of raw garlic, chinese black vinegar, small dried fish packed in oil with fermented black bean, and sauteed vegetables with soy sauce and sesame oil on top of rice.
Finally somebody said it! Yes! Middle Eastern pickles are superior to other pickles! And I believe it’s due to the fact that they don’t add sugar into their pickles, plus they use different type of cucumbers. Overall it’s the best and definitely not like your typical dill pickles here in the west.
I think they 7se those smaller persian pickles
Well that depends on personal taste and culture, I prefer sweet pickles.
When I tried a pickle for the first time in Germany I was convinced it went bad because I never knew sweet pickles had ever existed until then, never touched a pickle there ever again.
The Ghanaian dish you ate was angwamo and mako(grounded pepper, onions and tomatoes). The rice is prepared by frying some sliced onions in a little amount of hot oil for it to caramelize then you add in the washed rice, water and salt to taste. It is normally served with fried eggs omelets, avocado and sardines. Try cooking the rice that way and you would love the aroma and the taste too. The mako is normally spicy since the combination of oil in the rice, avocado and eggs kind of cools down the heat a little bit, however you can adjust to your taste
Nepali here, so the rice molasses ghee combo you can eat it with daal, vegetable curry, etc too. Similar to how you would eat a staple meal with lentil, rice, curry in Nepal. Thanks for repping Rozina and Beryl for featuring a Nepali dish. Just love your channel and the concept so much!
Oh man, I'm having gall bladder issues and can't eat anything but super bland food. I'm literally watching all these delicious rice dishes and making a list of what I'm gonna try when I can eat again. So awesome!
Hey..if you are okay with rice and daal (mentioned in the Indian toppings) by themselves..you can still have them..plain hot daal with just a bit of salt..and freshly cooked white rice..is one of the most satisfying things to eat on any random day..!
I feel you so much when you say "I will eat these until I have the worst heartburn." I did that at a company lunch several years ago. Those pickles are LIFE.
Right!!!! The jar is gone btw like long gone
i'm from germany and a way that we (at least in my family) eat white rice is with "braune soße" (brown sauce) which is basically a mix between a bolognese and gravy, usually with some cheese on top. my brother and i used to love it as kids and it's still a comfort classic for me today. tho now i will usually add some steamed broccoli to it and use a soy or sunflower mince and nutritional yeast to make it plant based!
Just a pro tip from an egyptian here the molokhiya you made is the Lebanese way of making molokhiya; the leave are still whole. In Egypt we process the leaves put it in chicken stock or any type of stock let it simmer just close to boiling then close the heat. Finally add and mince garlic and ghee(made the same way garlic oil is made but with gee instead)bon Appétit
Oh we've GOT to see Bibimbap in the next one! I'm not Korean, but Korean food is sooo good and it's my favorite rice bowl to make and eat ☺️
So about the egyptian one, it wasn’t made right (sorry to say that) , molokhiya is a “soup” so these leaves should be chopped with garlic and pepper and fried with a little amount of butter and/or oil in a pan and then you put it in meat soup (without the meat) and enjoy! (There are other spices put on molokhiya like: crushed garlic with black pepper and salt and cumon and the seven spices ,idk it’s name in english we call it that in egypt, and you nutmeg if you like 👍🏻)
I love when I find Brasil in the video!! Loved it
From watching you I have taken to eating white rice with different toppings. I used to just put butter and soy sauce--but lately I have been putting on butter, red miso paste, and topping it with sweet soy sauce. You mix it all up together and it is a very satisfying lunch or snack!
Pol sambol, runny egg and rice is just pure comfort! 😭♥️
You can never go wrong with sabudana papad. As a Bengali I can just keep munching on them at all hours. I hope one day you'll make Biulir dal which is made by boiling split and skinned Black gram dal topped with a tarka of fennel seed paste. Biulir dal, also known as kolai is a dish cherish by rural Bengal, eaten especially during the hot summers due to the cooling properties of fennel, and is often paired to aloo posto, kacha posto or postor bora, all of which are made with poppy seed paste. It's the perfect mea to have before taking a long siesta or what we in Bengal call bhat ghoom.
Hi Beryl! I am from Kolkata too. Rice is a staple food for us Bengalis... And we have a infinite variety of toppings..😁
White rice, beans and farofa is definitely a Brazilian staple. Those are also indispensable sides for Feijoada (black beans stew with pork) 🤍
Beryl if you liked farofa you should try and make your own, it packs a lot more flavor than the store bought and it's easy to make! Just put some butter, onions and bits of bacon in the pan, heat it up and mix cassava flour until toasted! Add salt to taste. If you like chili you can mince some and add. Delicious!
omg, my sister is crazy for yellow daal and white rice... she could eat it everyday..
btw beryl love from moradabad ❤
Omg!!!
Moradabad represent!
@@BerylShereshewsky i recently came across your channel like 2-3 months ago.... and i came to know that you literally got married 15 mins away from me...i got crazy😂
@@simra19 there is this chaat shop I miss so much on moradabad
@@BerylShereshewsky okay then... Next time you come to india... Make sure u visit moradabad.... I'll introduce you to more street food places here
Kurdistan's Greek yogurt recipe is similar to our curd rice recipe.... Love from India🤍 🇮🇳
Farafa in Ghana is garifotor. It's always interesting to see how food is a common denominator across oceans
As a Californian, USA native, when someone of an Iraqi background is willing to share with us (US citizens) their food culture and what is important to that particular person, I feel so honored and terribly unworthy and guilty. I have never been one to agree with my country's foreign policy, but seeing what people can forgive enough to share something as intimate as food culture is so impressive to me.
Those that can let go of such horrors being perpetrated against their people because they know that the majority of the people that are ruled by a certain government don't want those things to happen is a beautiful thing. I wish we all could do the same and all give reperations to those affected and begin life anew together as one people, as humanity, as we should be.
I cant with Beryl eating with the cooking/salad/tossing spoon
Rice is life! Throw anything savory on it and it will never go wrong!
Caught the cut down video on tiktok as well but the comments section here on the yt version is so much more wholesome! Thanks Beryl for bringing everyone together and always trying new things with such a positive vibe!
Berly ,in South indian thali (meal ) consist series of items taken with Rice ,starts: Gun powder ,pickle with ghee, ,hot yellow dal curry ,vegetable fry ,sambar with papad ,Rasam ,curd .Above all are mixed with rice ,more or less heavy but complete meal .this is followed by banana ,a sweet and pan .
All above served on a banana leaf traditionally .
Above are basic items .Rich keep adding many more different items
The food is great but Beryl's eyes are the real star of the show
My mouth was watering with the way that the guy described the yogurt Kurdistan topping!! I'll have to try that soon!
My fav is grilled/fried salmon, rice, kewpie mayo, srichia and furikake flakes. I don't know what it is about it but I could eat it everyday and never get tired. 🍚
obsessed w your vids!
Thank you!!! I try really hard I’m glad you like them!
02:44 that's literally dahi bhat/curd rice we eat in India😍! Small world ❤️ Bravo and thanks Berly for always brining us Earth dwellers close through food!! ❤️❤️ You've always been amazing since Great Big stories!
I'm from Nepal and haven't tried chaku with rice, definitely trying it this winter.
Yay so happy to see Nepali cuisine presented on your channel.
My, I love especially the rice dishes.
In fact I´ve tried the Nepalese variant this evening and ... whoah ... I didn´t expect it would be so good! And the Brazillian one (a local grocery store sold Farofa two weeks ago in some special action).
Always great if real life correscelates with the net!
And I already made Mulukhiyah in the past (surprisingly easy to make if you know how to make it!) and also the Lebanese entry. Can´t wait to try the other ones (I´m really interested in the Ghanaan one!).
Hope we get more videos on easy rice dishes. I love rice!
Hey so I was Born in Japan and I’m ethnically African American . A lot of food growing up was southern Black food fused with Japanese comfort food.🇯🇵❤️🖤💚
2 dishes
Red beans and rice : (savory almost spicy) red beans spicy chopped sausages (vegan) or pork with plain white rice and side of Sweet cornbread
Curry / rice : Japanese Curry ( potatoes,carrots,optional chicken wings) over jasmine rice . I like to add peanut sauce
Nardeen is SO beautiful! I like her presenting style - she needs a RUclips channel of her own!
I FRICKIN LOVE FAROFA ITS THE BEST
I wish I could try everything! We need a Beryl restaurant serving all of the dishes mentioned in Beryl's videos!
Omg imagine a pop up with tiny servings like this like you can try a mini version of all these!
Omg what 😱 no way did I just saw Iraqi Kurdistan in your videos. I have been watching from so long it was here when you had about 100 subscribers until now I always wanted you to try one of our foods. Thanks Berryl love u a lot, big fan from Iraqi Kurdistan. U r amazing 🤩
I could listen to that Sri Lankan gal read an entire audiobook. Her recipe looks good but her ✨voice✨ is so lovely!
I had never even heard of Molokhia until I married into a Palestinian family. I fell in love, hard. It honestly opened up a passion for finding and trying new vegetables. In English it's called "Jews Mallow". It tastes best cooked with chicken and lots of garlic, eaten on top of rice (obviously) with lots of lemon and Arabic pickles on the side!
Best content creator on RUclips, HANDS DOWN! Please never stop, Beryl!
A nostalgic typing that I love having over rice is Bulk sausage. Yes that is what it's called. It comes in a can. Growing up my mom would saute finely chopped onions in oil, as the bulk sausage and season with salt and pepper. That's it! While it doesn't sound like much, it is so so yummy and always reminds me of my mom. It was one of her quick go to meals when she was tired and needed something quick.
The backgrounds/set dressing (whatever you call it) for these dishes are so fantastic! I never thought I’d be seeing Adventure Time characters in these videos, but here we are! And dinosaurs…astronomy books? *chefs kiss*
I'm not Egyptian but I love Mulukhiyah so much!!! my mom learned how to make it from her Arab colleagues and it's best with lamb and chicken!!
Yesssss! Finally someone who eats rice with sardines
For the Brazilian one, I feel it was missing a bit of moisture… as a Brazilian myself, I can say that we do have more water on our beans and enjoy the liquid where they are cooked and nit only the grains
I'm SO glad you tried Mulukhiyah! I was wondering what you'd think about it... My grandparents are from Egyptian decent, and they weren't really the cooking type, so we didn't eat a lot of traditional food growing up. But Mulukhiyah was the highlight of visiting them.
I would love to see how different countries cook white rice. I’m sure everyone has their own unique way of cooking it.
And different varieties. We never ate rice in my house when I was growing up unless it was minute rice. My father had been to Korea during the war and then stayed in Japan after being shot. He always told my mother that she did not know how to cook rice. At that time, sticky rice wasn't terribly common in the US. So she just gave up and never cooked it
I found that carioca beans is called pinto beans in the US.
Farofa is made with cassava flour, but that one beryl used is made with corn.
If you guys try to buy some premade farofa buy the Yoki one, its the only pre made farofa that worth something, the others are just garbage.
This one tastes so good I’ve been eating it with so many things!
@@BerylShereshewsky We eat farofa with almost everything, but the staples is with meat (bbq) or with bean. I love this corn farofa.
@@trooperpompeu there is a Brazilian grocer here in NYC and she rec I get this one! I’ve been having it with grits as well as eggs! 😆like anything that needs a punch
@@BerylShereshewsky everything gets better with farofa 💜 please try the cassava one too
@@BerylShereshewsky With want to make farofa from scratch is reaallllyyyy simple, just grab some onion garlic and bacon fry up, then put some butter and mix with raw cassava flour.
Usually I like pretty much everything with white rice but my all time favorites are kadhi n rajma😋😋😍😍👌👌
Every time you wear fox treats' earrings I scream!! So so so cool.
Using this as a reminder to start eating more eggs and rice combos again!!
Beryl your food prep backgrounds are amazing!!
Eeeee thank you it’s being an obsession
@@BerylShereshewsky I am looking a crochet Totoro as we speak
Beryl, what you put on the brazilian dish is not actually farofa made from cassava flour, but farofa made from corn flour. We have that type of corn farofa to sell here as well, but I have never seen anyone eat it. We make farofa from scratch. Just chop some bacon into small cubes and fry them until golden brown, then add the cassava flour and mix everything to really absorb that bacon grease. Then toast it for a little bit and it's ready!
If you like pol sambol I recommend seeni sambol or sugar sambol which uses caramelized onion instead of coconut shaving and is more on the sweet and spicy side 😊😊😊
Yassss Ghana rice and meko come thru!! We also sometimes cook the rice with oil and onions to make it extra fancy
Beryl I swear we could be best friends. We almost couldn’t live further apart (im in Texas) but our food tastes and opinions are always identical. Another wonderful episode!
Glad to have found your channel, Beryl!
So much learning in one video!
Best wishes.
I send much much love to Fatima, from a Christian to you
Hi Beryl, you should try to make farofa from scratch with butter or oil, carrots, onions, garlic, bacon or smoked paprika and maybe some raisins + salt and pepper to taste! Serve with feijoada!