I couldn’t eat any of these for breakfast as delicious as they look, they’re just too “stodgy” (learned that term from this show lol). If I eat carbs I get tired lol. And it’s still so hard to get my American breakfast mentality away from traditional “breaks fast” foods like bacon, eggs, hash browns, toast, sausage, etc.
There are various versions of Poha in Maharashtra. If you are an office worker in Mumbai, you would see Marathi ladies selling poha, Vada pav, sheera from their stalls when travelling to work.
The last time I had poha was in Gujarat, and it was so good. Made me smile when he went that specific, especially with the peanuts. Being from Bharuch, our sing is a thing of pride.
Tbf to Jamie he’s not wrong is he 😂😂 knowing that his brain is always on food and having a delicious breakfast sitting in front of him I’m not surprised he only wanted to eat rather than guess a random country 😂
Gujarat is actually adjacent to Maharashtra. Both those states used to be one state at one point. So you were actually quite spot on with the region too. Good job.
I've recently realised that every country has a version of a dumpling. You should do a similar format by having the normals guess where the dumplings come from. :D
As a Greek, I spent the whole round looking at the koulouria like...these are too thick but so similar to ours, they have to be from a neighbouring country like Turkey lmao! I've also literally never had them with butter and honey, or even feta and olives...they're a very common snack plain, and sometimes they're sliced horizontally and filled with cheese and maybe ham, then toasted. Either way they're delicious! Used to get them all the time at school.
we definitely have them in israel! i think we just call them bagela, but common to have with feta , tomatoes and olives. or shamenet which is a thin creamcheese like spread. with olive oil and zatar. im surprised he guessed israel, i hadn't even thought of it! i was thinking jordan
This was indeed closer to simit. In the Netherlands Turkish simit is quite popular yoo. They mentioned it also being Turkish but the question was the origin
I am from Greece and I live in Thessaloniki. I was so excited when I saw the traditional koulouri! The original version of koulouri is a little bit thinner and crispier. Another very common breakfast here are pies (like tyropita-cheese fyllo pie or spanakopita-spinach fyllo pie). However, the most common breakfast here in Thessaloniki is mpougatsa which is something like a puff pastry and can have so many filling options! You should try to make it! Good job guys!
As a Turkish, I suspected if it was "Simit" because it is generally braided in Turkey. Simit is everyone's favourite, cheap and on-to-go kind of breakfast. We have lots of common food with Greece so I learned now Simit is one of them.
It is awesome to see an attempt at a Ghanaian dish on this channel :) Waakye which is pronounced more like "wah-chay" and is a Hausa word, not Nigerian. It originates from Northern Ghana which has a lot of Hausa people. Waakye tends to be little more reddish brown and black-eyed peas are used most often and the rice and beans are most often cooked in water with some salt. It is served with SO many things like a tomato stew, a pepper sauce known as shito, some spaghetti, some gari (cassava flakes), meat or fish or egg or all of them, and a side of plantain. It is the combination of all these that make waakye one of the most sought-after dishes for breakfast or lunch or dinner.
@@Lucky008aau Yes! Me too! Like Jamie I was thinking of the Caribbean and went for either Dominican Republic or Puerto Rico as my husband is Puerto Rican and they eat rice and beans (peas as they call them).
Have you seen the videogame Kingdom Come: Deliverance? It takes place in Behemia/Czech Republic. It's one of the most realistic medieval history games ever. We see you.
I've never seen Poha on any non-indian RUclips channel. It's such a humble day to day dish with no fanfair. You can also make awesome chiwda/chevda with the same flattened rice (Poha). It's a crunchy snack that tastes bomb with a strong cup of tea.
Really hope you'll feature tosilog and longsilog from the PH! Their names are portmanteaus of the different components in the dish; "silog" refers to "sinangag" (garlic fried rice) and "itlog" (fried egg). So "tosilog" is a dish served with fried rice, fried egg, and tocino (Filipino cured pork), while "longsilog" is served with the same elements but with longganisa (Filipino sausage). They're some of the most popular breakfasts in the country. Joshua Weissman featured a great recipe for both dishes in his channel, but you can easily find other excellent recipes on the web.
I got lucky thinking they were baiting Vietnam, but I hadn't had that combo so maybe Cambodia? There's a lot of overlap culinarily in that area of the world
I remember having flat rice for breakfast as a kid in the early 80:s as a fast way to make rice porridge. It came in a blue 500gr (or so) box and mum just heated up milk and left the rice to steep. Nostalgia. ☺️
When times got really tough, we'd get leftover rice warmed up in fresh milk, with a little cinnamon and sugar for flavor. That was breakfast, and that was all you got for breakfast. Being poor sucks, but we never starved. In fact, we probably ate healthier then, because it was a lot of homemade and homegrown food. Because store bought break was more expensive than making your own. And growing a garden was basically "free" food (not really free, since you had to invest time and energy into it). But with careful planning and buying, supplemented with foraged, hunted, and/or grown food, you can actually eat pretty well.
So proud to see Kuy Teav and Cambodia represented! To spruce it up even more, my family likes to add fried garlic oil and ground pork. Delicious for breakfast with strong coffee in condensed milk 😋
Scrapple should be in your next tasting breakfast video. Sounds a bit sketchy but is absolutely delicious. Just be sure to give it a long slow fry on each side. Takes a bit to develop a nice crust.
But dont forget the yellow mustards or the grape jelly. Not any jelly but someones grandmas old concord jelly lol. I looked forward to fall every year for concord frost them jelly and juice days. She had several fence rows of them. They were seeded and so tart before a good light frost we had to mesh net them to keep the birds off the grapes. Pan fried scrapple with grape jelly in the fall.
As a Ghanaian, I’m pleased to see the attempt of waakye. I must say though, waakye has nothing to do with Nigeria but originates from the northern part of Ghana. It is also made with black eye beans and with so many more things added. It’s not eaten alone. As a home cook who loves cooking I’ll actually love to show you how to make it authentically with all its bells and whistles. 😊
Actually it sort of does. The word anyway not necessarily the dish. The word is a derivative of Hausa and I think the origins of the meal itself is 'northern' in some way (sorry can't remember the full story, but I read it up somewhere ages ago)
Yeah and usually we don't get that fancy with them, either buy a plain one or maybe toasted with some cheese and ham! But they're delicious with a bunch of different things.
Who needs breakfast cereals when there is so much more on offer. The series is a great opportunity to showcase some delicious and healthy options. Another series could be various drinks from around the world but non alcoholic. There are some amazing options.
@@aaronbethom8166 the first dish from india now comes in dehydrated packets and can be eaten by just using hot water. Not as tasty as the when prepared fresh but a simple alternative to enjoy once in a while
Jamie is one of the few people in the world who is working a job that is absolutely perfect for him 😂 he gets to see his best friends everyday, rarely is under any pressure and stress to meet targets with consequences if those aren’t met and gets to fulfil one of his favourite hobbies of eating and learning 😂 I’m envious of him for building himself a career that is tailor made for him and makes a decent enough living I’m assuming to live a very comfortable lifestyle, well done Jamie and all the boys!
The Philippines has amazing breakfast options! - longsilog (garlic fried rice, sunny side up egg, and sausage) - champorado (chocolate rice porridge -- for the extra unusual but authentic experience, eat it with dried fish (tuyo) for the salty-sweet combo - pandesal and kesong puti, which is bread and 'white cheese' with a consistency similar to goat's cheese)
It was a nice episode with a good team. Love the wordplay from Mike and the jollyness of Jamie. Not to mention the erudition from Ben ! 🎉 Thanks again !
I love the global videos you do either where you make a food from every country of the alphabet (keep that up) or videos like these, it’s really nice to see you guys exploring other cuisines
You guys should try grits, in the Southern US style. Most people have them savory with salt, butter, maybe some bacon or sausage. However, I have also known people who have theirs sweet, with jam and/or honey!
Kuay Teow just refers to the flat rice noodles (that are like fettucceni size) here. It's so interesting to see how similar words within such a small region and refer to such different things!
Can’t suggest any new breakfast foods, but love seeing these and would love some kind of behind the scenes with the food team whilst they are figuring out how to make them! There are definitely some I’d want to try whenever vids like this come up and seeing is much better than trying to figure it out as a normal!!
I ate too much of the donut-like bread from a Turkish store in Drammen, Norway many years ago. Now I remember it and have a craving. Thank you very much!!!
It’s almost dinner time in my time zone but breakfast can be enjoyed whenever if you want to. Also, excited to learn about new breakfasts. Happy Wednesday to SortedFood HQ and the Community!
Second item, is also called Kaek, a Jordanian/Lebaneese/Syrian breakfast and sometimes lunch food, often served with boiled eggs, soft spreadable Cheese, or Zatar.
For those who don't know, you can make your own fast beans as well as rice at home. You mostly cook them and put them on a dehydrator or a very, very low oven. Very handy
I discovered the flattened rice a while back in a local Indian grocery store. It’s in a breakfast mix that tastes very similar to what you describe. I love it but not necessarily for breakfast.
Poha is huge in my hometown back in India and a very staple breakfast. I literally still eat it, even tho I live in the US now. Love seeing it featured on the channel too
@@lordsergal8783 Am Canadian and I have been seeing the decline of sesame seeds over the past decade or so.. not sure if it is allergies, tastes changing or what have you but I see fewer and fewer.
I’d love to see some Israeli food thrown in sometime soon! I don’t have any specific suggestions bc I’ve never been, but my moms been several times and she always raves about how amazing the breakfast spreads are.
It's so interesting that Jamie chose Trinidad and Tobago for the Waakye because there's a Trinidadian dish called Peleau that's actually quite similar, just with meat really
That one was really hard because there's a lot of dishes around the Caribbean and America's that are very similar. Just like the bagels. Several countries have very similar versions around the Mediterranean.
In Jamaica they have peas and rice, the "peas" being beans and the Southern States have red beans and rice with smokey sausage. These recipes were brought with the people and many places have similar dishes.
This was yummy, as always - thanks guys. Can't remember if you've done this one before - but ask your South African friends about 'slap pap' (Runny porridge) with sugar and butter. This is the breakfast version of stiff porridge or "pap" - although you can have this version (usually leftovers from a BBQ) with milk and sugar as well. There is even a crumbly version "Krummel pap" that can also be eaten for breakfast with milk and sugar.
I love this series. I almost got the Greek bagels correct, guessing Turkey, as they are very similar to the ones served in a Turkish owned deli and cafe near where I live in the US.
@@glockenrein My first guess was Turkey as well, but Simit are usually a bit thinner and they‘re made with molasses, which gives them a slightly darker colour and a bit of sweetness :)
@@MisterInfinity24 I’ve always wondered where the sweetness comes from and assumed it was the sesame seeds but molasses makes so much sense, thank you!
Ethiopian Breakfast Dish: "FirFir" made with day old injera bread and a sauce made with berbere and meat. They eat this because it prevents food waste since its made out of the leftovers from the day before. It can be served with a cup of "Buna" (coffee) on the side.
That Poha takes it for me, seems like a delicious hearty breakfast and I'm really interested in the flattened rice! 😋You should look into "Champorado" Chocolate porridge served with milk on top with a side of crispy bacon or crispy dried fish or both!
It's relatively cheap and easily available throughout Indian stores in the UK. Make sure you buy the thick poha for this dish. There's also a thin version, but that'll fall apart if you try to cook it this way
I guessed Cambodia for the last dish when Ben said it was very popular in the country's capital city. I love hủ tiếu, which is the Vietnamese version (also popular for breakfast). Both of these dishes (along with kway teow in Malaysia and Singapore, and kuai tiao in Thailand) originated from Teochew cuisine
It made me so happy to hear Ben say Costa Rica, my country. Hope one day you can make a video on some of our cooking, even as a small country we have insane diversity in food, mostly fruits, vegetables and seafood. Pura vida guys
@@wave1090 I believe every country in the area has its own version of it. And even when it might not have been invented here it is still pretty much a national breakfast so it would be fine if they made the costarican variant of gallo pinto
I love these episodes. I'd for sure take the squashed rice since I've never had it and it looks wonderful. Would also love to see the boys do Roti Canai / Nasi Lemak from Malaysia. Roti Canai especially is a fabulous dish which really deserves to have some light shone on it like so many other Roti dishes have. Dahl and spicy dipping sauces are so phenomenal and super filling for a fast cheap and quick breakfast.
I guessed breakfast no 3 correctly and I have never been more proud of myself. Got the rest hopelessly wrong but I'm taking it as a win to get 1 correct 😂
The minute I see this, I’m craving Poha 😂 Literally what an amazing way to introduce breakfast dishes from all over the world. You guys have my heart. 💙
I've never recognized a dish as quickly as I recognized Poha, it's probably my childhood hatred of it stepping in and heightening my senses lol. I love how Jaime psyched himself out and went completely the wrong way too.
@@mignonhagemeijer3726 I think it's mostly because the rice dries out your mouth quite a bit, and I was very sensitive to that as a kid. It also used be served with peas at school, which made things even worse.
My entire friend group in college really hated poha, and I remember every time our hostel served it we would go round and round trying to determine which state/region is to be blamed for the existence of poha, lol. When we finally learnt it was the Marathis fault, it was a hilarious few minutes of rantint
Just a quick clarification on rice and beans regarding protein- they are not complete proteins on their own because they're each missing essential amino acids (those that our body can't make on its own). But they are each missing complementary amino acids, so when eaten together you get all essential amino acids! There are several plant sources considered complete proteins such as: soy beans, quinoa, buckwheat, and spirulina (blue green algae).
In southern parts of India, puffed rice is used instead of flattened rice to make variation of Poha, either way absolutely delicious. Also very common to have onion pakoda or mirichi bhaji along with poha.
Flattened rice is conceptually very similar to rolled oats. Interesting to see how different carbs had similar treatments evolve in different culinary cultures.
Mike, I’m at 6:25. Following your instructions, I believe those to be Canadian bagels native to Toronto. I could be wrong. I’ve never been to either Canada or Toronto.
I'm SO proud of myself for getting Greece! After hearing about the toppings, something clicked for me! Excellent selection of breakfasts! Thank you guys!
Make Moroccan Bissara : Dried Fava Bean Soup, along olive oil and spices as toppings: chili flakes and cumin. It is so good and comforting, very popular with people living in the mountains where it gets very cold during winter. I love to Bissara, with fresh baked bread, black olives and a nice moroccan mint tea, but that's just my preference hihi
There are a lot ways to customize this dish. To give u some general idea. Get the thick version of flattened rice, the thinner one is used for a dry dish called chiwda. Take less portion of flattened rice than what you think you can eat as it increases in size when soaked in water and cooked. Wash the rice like you would a normal rice bt I recommend just once because mushier poha is not that great to eat. Drain all that water and set the rice aside. Heat a pan and put a non flavour oil like vegetable or any other of our choice if you want the feel the presence of the flavour of that particular oil. For example, for 2 handful of poha take 1/2tbsp oil. Put 1 tsp mustard seeds and they should pop in the oil, put 5-6 curry leaves, 2 green chillies, a small finely chopped onion (can slice if you want to feel the crunch), cook the mixer till the onion gets translucent, if you have roasted peanuts put 10-12 seeds (can be either skipped in case of allergy or substituted with peas), my family also puts 1 boiled potato sometimes but that's not the norm, then put 1/2tsp turmeric powder, 1tsp sugar and salt to taste. Once stirred put the rice and just add a dash of water help coat the rice with the other stuff. Cook only till the rice feels hot to touch not much. Like for 4-5mins. Finish it off with a sneeze of lime wedge and some coriander/parsley. You can also garnish it with either freshly grated or roasted coconut or some crunchy flakes called sev. You can also make it healthier by putting some soaked sprouts or vegetables like carrot, capsicum, sweet corn but that's not the traditional way but more like a trendy approach. Nothing wrong with making it whatever things you have at your disposal. Its a hearty breakfast and can keep you full for a long time. In my hometown it is sometimes served with a tangy/spicy chickpea stew or a lentil stew called sambar. Try making it for a couple of times and gradually you'll just develop a recipe of your own the way you enjoy it the most.
Greece !!! Haha!! Loved that my country was featured, but I was in disbelief if it actually was grece ! And yeah "τα Κουλούρια" are a popular breakfast.
Love your videos!!! At 8:53 Ben said Sorghum and Millet? were the same thing. Assuming I heard correctly, those are actually two different plants, not different names for the same plant.
Try the flattened rice in the bengali style Recipe... Wash the rice add salt and sugar with appropriate amount of water not too much not too less Refrigerate it Garnish with banana slices And have it hits the spot on summer heat
Jamie and Mike discovering Chire/Chiwda for the first time is interesting because I’m so used to it that I didn’t realise some people have never had it. I used to love ‘Chirer Pulao’ which had cute little potato cubes. I despise the curry leaves and mustard seeds.
We have bagela like in the video in Israel but it is not a typical breakfast food. It is more of a snack or used to make toastim for lunch. The bagel for breakfast is an anglo import.
Love these breakfast video! Please try Taho and Kaya Toast. Silken tofu with a brown sugar syrup called arnibal and sago pearls. Toast with slices of butter, thick spread Kaya - similar to Dulce de leche but made with coconut milk and sometimes egg and pandan), its eaten typically with soft boiled eggs, white pepper and soy sauce.
It's really funny how almost all Greek food is actually Turkish and no one from Europe or America knows and are fooled into thinking that yoghurt is Greek when even the word "yoghurt" is Turkic in origin
It's really funny how almost all cultures in the world share foods with their neighbours as if contact with other people and what the region has to offer affects the cuisine...
Keep in mind that many Westerners could not find either Greece or Turkiye on a map. Let alone keep up with geographic or name changes. Further, knowledge of history (from any country's perspective) is often non-existent. Oh and I got Ghana. Grin.
I love how Ben has a floured handprint on his shoulder, fair play to all of the cooks out there who leave their mark on their teammates jackets during service without them knowing.
The thing is, being from Israel, I also thought like Mike about the bagels in Jerusalem. It's not a popular breakfast item so I changed the answer in my head to Turkey. So Mike had a very logical thought process 😅
I really enjoy this game because while I wish I got to eat the food, guessing the country is just as fun. For example the last breakfast option made me think of the southeast continental countries of Asia (Laos, Vietnam, Thailand, and Cambodia) and used the different flavors that Jamie and Mike were talking about to try and narrow it down. They said that it was on the milder side of spicy so that took away Thai food and Vietnamese food so I was just left thinking on whether it was Cambodian or Laotian.
I got 2 of these right and i'm do proud of myself! But fr guys, I did not expect it from you guys to legitimate Israel being a country like that. It is an apartheid state committing heinous war crimes everyday. A 5 year old child died of TERROR and panic because of the israeli strikes in Gaza a few days ago, everyday millions of Palestinians suffer for their ethnicity being wiped off this earth, please don't play a part in this. I'm surprised more people aren't talking about this in the comments. I love you guys, please educate yourselves on this topic. love and peace
You should try "žganci" from Slovenia! They're made from buckwheat flour and traditionally eaten with sour milk, but we usually do it with warm milk/yogurt for breakfast. Can also be eaten for lunch with sauerkraut and "kranjska klobasa" (our version of pork sausage) or topped with cracknel (not sure if that is the right translation) as a side to different stews. Delicious.
Tunisian food everyone????? it deserves to be on the channel!! I swear we have soooo many delicious dishes and amazing food that deserves to be featured on platforms like yours ❤❤ I hope you'd explore it soon!!!!
Which breakfast is your favourite???
I couldn’t eat any of these for breakfast as delicious as they look, they’re just too “stodgy” (learned that term from this show lol). If I eat carbs I get tired lol. And it’s still so hard to get my American breakfast mentality away from traditional “breaks fast” foods like bacon, eggs, hash browns, toast, sausage, etc.
The flattened rice was my favourite one. I'm a huge fan of any rice & peanut combination. Add Indian flavours and I would be addicted.
Cinnamon rolls ftw! Also, a cambodian, the dish is pronounced 'Koo-ee Tee-oo'!
Aloo’r Torkari-Roti
Do some champorado!
Just brilliant how Ben had to mention this might not be the version Kush’ mother-in-law would make. 😂
He would have been in trouble 😂
@@SortedFood haha. Getting in trouble with the in-laws is never a good idea.
There are various versions of Poha in Maharashtra. If you are an office worker in Mumbai, you would see Marathi ladies selling poha, Vada pav, sheera from their stalls when travelling to work.
Happy inlaws happy life
@@SortedFood Yeah Indians get a little touchy-feely about their food!
Mike making the Trinidad-joke made me realise that he definitely has found the dad joke territory now that he’s a dad. 😂
They need to bring back "Dad joke of the week"
Have you seen the Freddy Mercury vs Elton John battle?
@@keab42Yeeees! 1000% they need (we need) Dad’s jokes to be returned🎉💯💯💯💯
I thought he alr had a daughter before his newborn now
@@mdfz2602 no
Didn't expect Poha to be the first dish! I was watching this while having it for breakfast and I burst out laughing
The last time I had poha was in Gujarat, and it was so good. Made me smile when he went that specific, especially with the peanuts. Being from Bharuch, our sing is a thing of pride.
haha, that must have been hilarious!
same lol
I had it yesterday lol
Poha for the win!!
Ben: “time to put down the chopsticks and pick up the pen”
Jamie: “it’s going to be much harder to eat with a pen”
😂😂😂😂
Tbf to Jamie he’s not wrong is he 😂😂 knowing that his brain is always on food and having a delicious breakfast sitting in front of him I’m not surprised he only wanted to eat rather than guess a random country 😂
Gujarat is actually adjacent to Maharashtra. Both those states used to be one state at one point. So you were actually quite spot on with the region too. Good job.
I've recently realised that every country has a version of a dumpling. You should do a similar format by having the normals guess where the dumplings come from. :D
Yess!!!
It’s really neat to learn so much about your international community through these presentations. The more we learn the better we become.
As a Greek, I spent the whole round looking at the koulouria like...these are too thick but so similar to ours, they have to be from a neighbouring country like Turkey lmao! I've also literally never had them with butter and honey, or even feta and olives...they're a very common snack plain, and sometimes they're sliced horizontally and filled with cheese and maybe ham, then toasted. Either way they're delicious! Used to get them all the time at school.
In Turkey it is called simit and we eat them with all those things! :)
That’s what I was thinking too! A bit too thick but sometimes you can find the fluffy ones.
we definitely have them in israel! i think we just call them bagela, but common to have with feta , tomatoes and olives. or shamenet which is a thin creamcheese like spread. with olive oil and zatar.
im surprised he guessed israel, i hadn't even thought of it! i was thinking jordan
This was indeed closer to simit. In the Netherlands Turkish simit is quite popular yoo. They mentioned it also being Turkish but the question was the origin
True, a bit thicker than usual. And let's be fair, they taste great with just about everything.
I am from Greece and I live in Thessaloniki. I was so excited when I saw the traditional koulouri! The original version of koulouri is a little bit thinner and crispier. Another very common breakfast here are pies (like tyropita-cheese fyllo pie or spanakopita-spinach fyllo pie). However, the most common breakfast here in Thessaloniki is mpougatsa which is something like a puff pastry and can have so many filling options! You should try to make it! Good job guys!
I think Thessaloniki is one of the most beautiful places 😊
As a Turkish, I suspected if it was "Simit" because it is generally braided in Turkey. Simit is everyone's favourite, cheap and on-to-go kind of breakfast. We have lots of common food with Greece so I learned now Simit is one of them.
It is awesome to see an attempt at a Ghanaian dish on this channel :)
Waakye which is pronounced more like "wah-chay" and is a Hausa word, not Nigerian. It originates from Northern Ghana which has a lot of Hausa people. Waakye tends to be little more reddish brown and black-eyed peas are used most often and the rice and beans are most often cooked in water with some salt. It is served with SO many things like a tomato stew, a pepper sauce known as shito, some spaghetti, some gari (cassava flakes), meat or fish or egg or all of them, and a side of plantain. It is the combination of all these that make waakye one of the most sought-after dishes for breakfast or lunch or dinner.
I'm Nigerian. Was looking out for this correction. Waakye is Ghanaian, not Nigerian.
Sounds amazing. I will have to be on the look out here in the US for a Ghanaian restaurant.
❤
I love these explanations that give us more insight into the dishes and the culture.
@@Lucky008aau Yes! Me too! Like Jamie I was thinking of the Caribbean and went for either Dominican Republic or Puerto Rico as my husband is Puerto Rican and they eat rice and beans (peas as they call them).
This might be the first time Jamie did NOT put his glasses over the blindfold 😂
He must have forgotten 😂
I bet he couldn't see the darkness inside the blindfold clearly 😂
As a Czech citizen I want to thank Jamie for acknowledging our existence 😂
Have you seen the videogame Kingdom Come: Deliverance? It takes place in Behemia/Czech Republic. It's one of the most realistic medieval history games ever. We see you.
I've been wanting them to try Czech food for years! Svíčková, švestkové knedlíky, etc!
@@muirisc9749 Yeah, especially sweet dishes I feel like have a lot to offer! ❤
Also Kingdom Come is great.
@@Lucky008aau It's possibly one of the best games ever made.
I know what you mean!! I saw Taiwan, knowing it's wrong, but thankful for being remembered 😅
Congratulations on Mike getting the win! Also, a bigger shoutout to Chef Kush for creating one great dish after another.
I love this video! My goal for next year at uni is to try and have one breakfast a week from a different country, this is great inspiration!
What a great goal to have!
I love the fact that even after all these years the boys still clink spoons or whatever together and "Cheers!" before they try something.
I've never seen Poha on any non-indian RUclips channel. It's such a humble day to day dish with no fanfair. You can also make awesome chiwda/chevda with the same flattened rice (Poha). It's a crunchy snack that tastes bomb with a strong cup of tea.
Really hope you'll feature tosilog and longsilog from the PH! Their names are portmanteaus of the different components in the dish; "silog" refers to "sinangag" (garlic fried rice) and "itlog" (fried egg). So "tosilog" is a dish served with fried rice, fried egg, and tocino (Filipino cured pork), while "longsilog" is served with the same elements but with longganisa (Filipino sausage). They're some of the most popular breakfasts in the country. Joshua Weissman featured a great recipe for both dishes in his channel, but you can easily find other excellent recipes on the web.
I'm really surprised neither of the guys guessed Vietnam for that last one given how strikingly similar it looks to Pho.
They were probably overthinking it - too obvious.
i really thought Vietnam Cambodge was very obvious
I got lucky thinking they were baiting Vietnam, but I hadn't had that combo so maybe Cambodia? There's a lot of overlap culinarily in that area of the world
They'd not be wrong if they guessed Vietnam. We have that dish (dry and wet version) in Southern Vietnam, and it's very popular in SG.
ye my immediate thought was "somewhere in the same region as vietnam, laos or cambodia maybe?"
I remember having flat rice for breakfast as a kid in the early 80:s as a fast way to make rice porridge. It came in a blue 500gr (or so) box and mum just heated up milk and left the rice to steep. Nostalgia. ☺️
Try that with some crushed up ripe mango's and thank me later.
When times got really tough, we'd get leftover rice warmed up in fresh milk, with a little cinnamon and sugar for flavor. That was breakfast, and that was all you got for breakfast. Being poor sucks, but we never starved.
In fact, we probably ate healthier then, because it was a lot of homemade and homegrown food. Because store bought break was more expensive than making your own. And growing a garden was basically "free" food (not really free, since you had to invest time and energy into it). But with careful planning and buying, supplemented with foraged, hunted, and/or grown food, you can actually eat pretty well.
Mike "It's like rice but it's flat"
Ben "This is flattened rice"
So proud to see Kuy Teav and Cambodia represented! To spruce it up even more, my family likes to add fried garlic oil and ground pork. Delicious for breakfast with strong coffee in condensed milk 😋
Same! The pronunciation definitely made me laugh though😂
Scrapple should be in your next tasting breakfast video. Sounds a bit sketchy but is absolutely delicious. Just be sure to give it a long slow fry on each side. Takes a bit to develop a nice crust.
This would be fantastic!
But dont forget the yellow mustards or the grape jelly. Not any jelly but someones grandmas old concord jelly lol. I looked forward to fall every year for concord frost them jelly and juice days. She had several fence rows of them. They were seeded and so tart before a good light frost we had to mesh net them to keep the birds off the grapes.
Pan fried scrapple with grape jelly in the fall.
Love this series. Would love to see recipes like this included in the Sidekick app!
As a Ghanaian, I’m pleased to see the attempt of waakye. I must say though, waakye has nothing to do with Nigeria but originates from the northern part of Ghana. It is also made with black eye beans and with so many more things added. It’s not eaten alone. As a home cook who loves cooking I’ll actually love to show you how to make it authentically with all its bells and whistles. 😊
Ooohhh that'd be great! Give us a shout if you post a video 😁 (I saw one coming vid already, will watch some time)
Actually it sort of does. The word anyway not necessarily the dish. The word is a derivative of Hausa and I think the origins of the meal itself is 'northern' in some way (sorry can't remember the full story, but I read it up somewhere ages ago)
A breakfast video while having dinner? Sounds perfect!
Greek koulouria are usually a bit less thick than the ones you had. But anyway they are so delicious in the morning
Yeah, like ALOT less thick xD
These looked more like Simit, so my mind went straight to Turkey. Although they are typically a bit larger.
Almost identical to Simit but it’s bit too thick
Yeah and usually we don't get that fancy with them, either buy a plain one or maybe toasted with some cheese and ham! But they're delicious with a bunch of different things.
What about traditional after school snacks? I think that could be a lot of fun.
That first dish is poha and its literally one of my fav dishes ever
Who needs breakfast cereals when there is so much more on offer. The series is a great opportunity to showcase some delicious and healthy options.
Another series could be various drinks from around the world but non alcoholic. There are some amazing options.
I need breakfast cereal as I dont have much time in the day nor the money to try different exotic breakfasts, I live vicariously through these vids
@@aaronbethom8166 the first dish from india now comes in dehydrated packets and can be eaten by just using hot water. Not as tasty as the when prepared fresh but a simple alternative to enjoy once in a while
Jamie is one of the few people in the world who is working a job that is absolutely perfect for him 😂 he gets to see his best friends everyday, rarely is under any pressure and stress to meet targets with consequences if those aren’t met and gets to fulfil one of his favourite hobbies of eating and learning 😂 I’m envious of him for building himself a career that is tailor made for him and makes a decent enough living I’m assuming to live a very comfortable lifestyle, well done Jamie and all the boys!
I love how quickly you guys got into this game!! Within 10 seconds they're introduced to the first dish, fucken amazing!!
The Philippines has amazing breakfast options!
- longsilog (garlic fried rice, sunny side up egg, and sausage)
- champorado (chocolate rice porridge -- for the extra unusual but authentic experience, eat it with dried fish (tuyo) for the salty-sweet combo
- pandesal and kesong puti, which is bread and 'white cheese' with a consistency similar to goat's cheese)
It was a nice episode with a good team. Love the wordplay from Mike and the jollyness of Jamie. Not to mention the erudition from Ben ! 🎉
Thanks again !
I love the global videos you do either where you make a food from every country of the alphabet (keep that up) or videos like these, it’s really nice to see you guys exploring other cuisines
I think it'd be really cool to not only have them taste test but after they've guessed do a quick recipe on each dish!
You guys should try grits, in the Southern US style. Most people have them savory with salt, butter, maybe some bacon or sausage. However, I have also known people who have theirs sweet, with jam and/or honey!
Kuay Teow just refers to the flat rice noodles (that are like fettucceni size) here. It's so interesting to see how similar words within such a small region and refer to such different things!
Can’t suggest any new breakfast foods, but love seeing these and would love some kind of behind the scenes with the food team whilst they are figuring out how to make them! There are definitely some I’d want to try whenever vids like this come up and seeing is much better than trying to figure it out as a normal!!
With a long weekend ahead of me, this video is very timely with all the breakfast ideas…
Fancy making any? 👀
@@SortedFood I might attempt to make the second one. And if I can’t be bothered I’d get some simit from a nearby Turkish shop.
I ate too much of the donut-like bread from a Turkish store in Drammen, Norway many years ago. Now I remember it and have a craving. Thank you very much!!!
It’s almost dinner time in my time zone but breakfast can be enjoyed whenever if you want to. Also, excited to learn about new breakfasts.
Happy Wednesday to SortedFood HQ and the Community!
Second item, is also called Kaek, a Jordanian/Lebaneese/Syrian breakfast and sometimes lunch food, often served with boiled eggs, soft spreadable Cheese, or Zatar.
You guys opened my world to the joy of cooking! Thank you!😊😊❤❤
That’s awesome to hear, thanks for watching Daniel 😁
@@SortedFood My pleasure guys! You're among my culinary heroes!
For those who don't know, you can make your own fast beans as well as rice at home. You mostly cook them and put them on a dehydrator or a very, very low oven. Very handy
I discovered the flattened rice a while back in a local Indian grocery store. It’s in a breakfast mix that tastes very similar to what you describe. I love it but not necessarily for breakfast.
Poha is huge in my hometown back in India and a very staple breakfast. I literally still eat it, even tho I live in the US now. Love seeing it featured on the channel too
sesame seeds are such an underrated topping on bread products... its just enough to elevate the whole thing.
Is it? I thought sesame on bread/buns was pretty common.
@@lordsergal8783 Am Canadian and I have been seeing the decline of sesame seeds over the past decade or so.. not sure if it is allergies, tastes changing or what have you but I see fewer and fewer.
@adam Fair enough. We still have sesame around a lot, but I will admit that Everything Bagel seasoning is on the rise.
I’d love to see some Israeli food thrown in sometime soon! I don’t have any specific suggestions bc I’ve never been, but my moms been several times and she always raves about how amazing the breakfast spreads are.
It's so interesting that Jamie chose Trinidad and Tobago for the Waakye because there's a Trinidadian dish called Peleau that's actually quite similar, just with meat really
That one was really hard because there's a lot of dishes around the Caribbean and America's that are very similar. Just like the bagels. Several countries have very similar versions around the Mediterranean.
In Jamaica they have peas and rice, the "peas" being beans and the Southern States have red beans and rice with smokey sausage. These recipes were brought with the people and many places have similar dishes.
This was yummy, as always - thanks guys. Can't remember if you've done this one before - but ask your South African friends about 'slap pap' (Runny porridge) with sugar and butter. This is the breakfast version of stiff porridge or "pap" - although you can have this version (usually leftovers from a BBQ) with milk and sugar as well. There is even a crumbly version "Krummel pap" that can also be eaten for breakfast with milk and sugar.
I love this series. I almost got the Greek bagels correct, guessing Turkey, as they are very similar to the ones served in a Turkish owned deli and cafe near where I live in the US.
I would’ve guessed Turkey, too because I’ve eaten them in Turkey. Not sure what the difference to the Greek version is.
@@glockenrein My first guess was Turkey as well, but Simit are usually a bit thinner and they‘re made with molasses, which gives them a slightly darker colour and a bit of sweetness :)
I'm Greek and would have guessed Turkey cause they're way too thick for what I'm used to, plus I've never had them with these toppings lmao!
@@MisterInfinity24 I’ve always wondered where the sweetness comes from and assumed it was the sesame seeds but molasses makes so much sense, thank you!
Ethiopian Breakfast Dish: "FirFir" made with day old injera bread and a sauce made with berbere and meat. They eat this because it prevents food waste since its made out of the leftovers from the day before. It can be served with a cup of "Buna" (coffee) on the side.
That Poha takes it for me, seems like a delicious hearty breakfast and I'm really interested in the flattened rice! 😋You should look into "Champorado" Chocolate porridge served with milk on top with a side of crispy bacon or crispy dried fish or both!
It's relatively cheap and easily available throughout Indian stores in the UK. Make sure you buy the thick poha for this dish. There's also a thin version, but that'll fall apart if you try to cook it this way
I guessed Cambodia for the last dish when Ben said it was very popular in the country's capital city. I love hủ tiếu, which is the Vietnamese version (also popular for breakfast). Both of these dishes (along with kway teow in Malaysia and Singapore, and kuai tiao in Thailand) originated from Teochew cuisine
It made me so happy to hear Ben say Costa Rica, my country. Hope one day you can make a video on some of our cooking, even as a small country we have insane diversity in food, mostly fruits, vegetables and seafood. Pura vida guys
As long as they don't claim gallo pinto is a tico dish we good
@@wave1090 I believe every country in the area has its own version of it. And even when it might not have been invented here it is still pretty much a national breakfast so it would be fine if they made the costarican variant of gallo pinto
I'm so proud of myself in these videos icl. I get pretty close every time and this time I got Ghana and Cambodia spot on.
I love this series so much, would love to see more!! 😊
Poha or Chura can be made sweet too ... or just tart with curd ... very good breakfast for Indian Summers.
I'm surprised they had kuy teav, but I'm super happy to see it as a Cambodian 😊
you tried your best with the pronunciation, Ben
I love these episodes. I'd for sure take the squashed rice since I've never had it and it looks wonderful.
Would also love to see the boys do Roti Canai / Nasi Lemak from Malaysia. Roti Canai especially is a fabulous dish which really deserves to have some light shone on it like so many other Roti dishes have. Dahl and spicy dipping sauces are so phenomenal and super filling for a fast cheap and quick breakfast.
Roti Canai is Mamak, so I don't know whether it would be more Indian rather than Malaysian.
I guessed breakfast no 3 correctly and I have never been more proud of myself. Got the rest hopelessly wrong but I'm taking it as a win to get 1 correct 😂
The minute I see this, I’m craving Poha 😂 Literally what an amazing way to introduce breakfast dishes from all over the world. You guys have my heart. 💙
I've never recognized a dish as quickly as I recognized Poha, it's probably my childhood hatred of it stepping in and heightening my senses lol. I love how Jaime psyched himself out and went completely the wrong way too.
Really why didn't you like it? My friend from India thought me how to make it and I love it
@@mignonhagemeijer3726 I think it's mostly because the rice dries out your mouth quite a bit, and I was very sensitive to that as a kid. It also used be served with peas at school, which made things even worse.
My entire friend group in college really hated poha, and I remember every time our hostel served it we would go round and round trying to determine which state/region is to be blamed for the existence of poha, lol. When we finally learnt it was the Marathis fault, it was a hilarious few minutes of rantint
Arguably Jamie only went one country away, I'd have thought something nimco ish myself
Just a quick clarification on rice and beans regarding protein- they are not complete proteins on their own because they're each missing essential amino acids (those that our body can't make on its own). But they are each missing complementary amino acids, so when eaten together you get all essential amino acids! There are several plant sources considered complete proteins such as: soy beans, quinoa, buckwheat, and spirulina (blue green algae).
0:23 LET ME GUESS: Poha? Great with Chai and you can always add Sev and Onions as garnish.
YEAH!! Finally I got one spot on. Only because my sister had it for breakfast in Ghana when she worked in West Africa. 😊😊
Kush is SUCH an asset!
It wouldn’t be the same anymore without him!
In southern parts of India, puffed rice is used instead of flattened rice to make variation of Poha, either way absolutely delicious. Also very common to have onion pakoda or mirichi bhaji along with poha.
Flattened rice is conceptually very similar to rolled oats. Interesting to see how different carbs had similar treatments evolve in different culinary cultures.
Totally agree! Flattened rice was new to quite a few people in the studio.
Totally agree! Flattened rice was new to quite a few people in the studio.
Mike, I’m at 6:25. Following your instructions, I believe those to be Canadian bagels native to Toronto. I could be wrong. I’ve never been to either Canada or Toronto.
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As a Maharashtrian, I was delighted to see Poha, which has been a breakfast staple throughout my childhood.
Keep it up lads! 😄
I'm SO proud of myself for getting Greece! After hearing about the toppings, something clicked for me! Excellent selection of breakfasts! Thank you guys!
Now I think you really do need to try a Trinidadian breakfast. 😂 Cornmeal porridge? Buljol and bake? Choka and sada?
Make Moroccan Bissara : Dried Fava Bean Soup, along olive oil and spices as toppings: chili flakes and cumin. It is so good and comforting, very popular with people living in the mountains where it gets very cold during winter. I love to Bissara, with fresh baked bread, black olives and a nice moroccan mint tea, but that's just my preference hihi
I really want to try that flattened rice breakfast now
You won’t regret it! Utterly delicious 😋
There are a lot ways to customize this dish. To give u some general idea. Get the thick version of flattened rice, the thinner one is used for a dry dish called chiwda. Take less portion of flattened rice than what you think you can eat as it increases in size when soaked in water and cooked. Wash the rice like you would a normal rice bt I recommend just once because mushier poha is not that great to eat. Drain all that water and set the rice aside. Heat a pan and put a non flavour oil like vegetable or any other of our choice if you want the feel the presence of the flavour of that particular oil. For example, for 2 handful of poha take 1/2tbsp oil. Put 1 tsp mustard seeds and they should pop in the oil, put 5-6 curry leaves, 2 green chillies, a small finely chopped onion (can slice if you want to feel the crunch), cook the mixer till the onion gets translucent, if you have roasted peanuts put 10-12 seeds (can be either skipped in case of allergy or substituted with peas), my family also puts 1 boiled potato sometimes but that's not the norm, then put 1/2tsp turmeric powder, 1tsp sugar and salt to taste. Once stirred put the rice and just add a dash of water help coat the rice with the other stuff. Cook only till the rice feels hot to touch not much. Like for 4-5mins. Finish it off with a sneeze of lime wedge and some coriander/parsley. You can also garnish it with either freshly grated or roasted coconut or some crunchy flakes called sev. You can also make it healthier by putting some soaked sprouts or vegetables like carrot, capsicum, sweet corn but that's not the traditional way but more like a trendy approach. Nothing wrong with making it whatever things you have at your disposal. Its a hearty breakfast and can keep you full for a long time. In my hometown it is sometimes served with a tangy/spicy chickpea stew or a lentil stew called sambar. Try making it for a couple of times and gradually you'll just develop a recipe of your own the way you enjoy it the most.
@@gauribwell done you! That is a master class in making aval/avalakki(poha)!
Greece !!!
Haha!! Loved that my country was featured, but I was in disbelief if it actually was grece !
And yeah "τα Κουλούρια" are a popular breakfast.
Careful with the tosses Ben! You ought to work on your aim! 😉😉😉
Love your videos!!!
At 8:53 Ben said Sorghum and Millet? were the same thing. Assuming I heard correctly, those are actually two different plants, not different names for the same plant.
Not a breakfast, but I really want to see a Swedish smörgåstårta (sandwich cake) on one of these "guess the country" episodes!
In a cake episode! =)
Try the flattened rice in the bengali style
Recipe...
Wash the rice
add salt and sugar with appropriate amount of water not too much not too less
Refrigerate it
Garnish with banana slices
And have it
hits the spot on summer heat
Jamie and Mike discovering Chire/Chiwda for the first time is interesting because I’m so used to it that I didn’t realise some people have never had it.
I used to love ‘Chirer Pulao’ which had cute little potato cubes. I despise the curry leaves and mustard seeds.
That’s the thing that’s so fascinating….. what’s normal to us isn’t for other people around the globe 🤯
That’s the thing that’s so fascinating….. what’s normal to us isn’t for other people around the globe 🤯
We have bagela like in the video in Israel but it is not a typical breakfast food. It is more of a snack or used to make toastim for lunch. The bagel for breakfast is an anglo import.
You can have them for breakfast in hotels, but not common while at home.
Jerusalem bagels are elite
Poha is specific for western India also called Chura 😊
Love these breakfast video! Please try Taho and Kaya Toast.
Silken tofu with a brown sugar syrup called arnibal and sago pearls.
Toast with slices of butter, thick spread Kaya - similar to Dulce de leche but made with coconut milk and sometimes egg and pandan), its eaten typically with soft boiled eggs, white pepper and soy sauce.
Thanks for the recommendations 😁
It's really funny how almost all Greek food is actually Turkish and no one from Europe or America knows and are fooled into thinking that yoghurt is Greek when even the word "yoghurt" is Turkic in origin
It's really funny how almost all cultures in the world share foods with their neighbours as if contact with other people and what the region has to offer affects the cuisine...
Keep in mind that many Westerners could not find either Greece or Turkiye on a map. Let alone keep up with geographic or name changes.
Further, knowledge of history (from any country's perspective) is often non-existent.
Oh and I got Ghana. Grin.
I love how Ben has a floured handprint on his shoulder, fair play to all of the cooks out there who leave their mark on their teammates jackets during service without them knowing.
The thing is, being from Israel, I also thought like Mike about the bagels in Jerusalem. It's not a popular breakfast item so I changed the answer in my head to Turkey. So Mike had a very logical thought process 😅
Could you please do the distances in kilometers as well please. I love this series and would like to see more of it.
Please try "Misal" from Maharashtra, India
Thanks for the recommendation 😁
I really enjoy this game because while I wish I got to eat the food, guessing the country is just as fun. For example the last breakfast option made me think of the southeast continental countries of Asia (Laos, Vietnam, Thailand, and Cambodia) and used the different flavors that Jamie and Mike were talking about to try and narrow it down. They said that it was on the milder side of spicy so that took away Thai food and Vietnamese food so I was just left thinking on whether it was Cambodian or Laotian.
I got 2 of these right and i'm do proud of myself! But fr guys, I did not expect it from you guys to legitimate Israel being a country like that. It is an apartheid state committing heinous war crimes everyday. A 5 year old child died of TERROR and panic because of the israeli strikes in Gaza a few days ago, everyday millions of Palestinians suffer for their ethnicity being wiped off this earth, please don't play a part in this. I'm surprised more people aren't talking about this in the comments. I love you guys, please educate yourselves on this topic. love and peace
Red River. It is a multi-grain porridge blend eaten for breakfasts in parts of Canada
This bread IS very common in Israel, but not specifically for breakfast.
You should try "žganci" from Slovenia! They're made from buckwheat flour and traditionally eaten with sour milk, but we usually do it with warm milk/yogurt for breakfast. Can also be eaten for lunch with sauerkraut and "kranjska klobasa" (our version of pork sausage) or topped with cracknel (not sure if that is the right translation) as a side to different stews. Delicious.
Please invite kwook for an episode or two or three!
Tunisian food everyone?????
it deserves to be on the channel!!
I swear we have soooo many delicious dishes and amazing food that deserves to be featured on platforms like yours ❤❤
I hope you'd explore it soon!!!!
Israe, never heard of it of it.
Appreciate you not making a long winded intro to the concept of the video, here you read the title and you're straight into the meat of it 👌