Hi there Babatunde. Thank you for another fantastic and interesting video as usual. You are catching up to Mr Mike for production quality! I hope you and your family are all keeping well. There is a traditional food in parts of the West of England (Devon), Wales and Ireland made from seaweed which is rather slimy - in English it is called Laverbread, or bara lafwr in the Welsh language. It is also boiled but does not need the potash, and it is made thicker than your jute mallow soup, to a kind of paste which is then (usually) covered in oatmeal and fried with bacon fat. It is not to everyone's taste, though I like it and it is very high in protein and essential minerals like iodine.
In Scotland soup is a warm meal, it can be lumpy or blended smooth, there are as many varieties as there are mums, your mums soup is the best stuff in the world. On a Sunday we often have a chicken which I will strip all the meat off, we will have the chicken for tea, any left overs go in our sandwiches for lunch on Monday (sandwiches are called pieces here) the chicken carcass is then boiled and we make soup with the stock and whatever veg we have...fantastic
Soups over here can be different. Chunky, watery or a stew. Stews consist of potatoes, water, carrots, celery, meat(like beef or chicken) and other vegetables. Stock cubes is used also, and the stew is a bit thicker and eaten with a spoon, and can have bread to dip in the stew also. Stew has a savoury taste to it and has some spices. If one would prefer spices. :) Stew can be brown in color like a gravy color :).
Regarding slimy food, in Sweden there's a fermented milk product called "långfil". There's a special bacterium that turns the milk into a thick liquid from which you can pull long strings. But I think you still have a fair point, since even in Sweden not everyone likes it!
I don't mind different textures in my food at all. Foods like Okra and the Mexican dishes made with cactus paddles called Nopales are both slimy textured foods but very tasty! Thank you for sharing this dish!
Another great video. I love trying different foods. I would eat it at least once. Never know if I would like it, unless I tried it. So many people claim that they dislike something, without ever tasting it! Thank you so very much for the time that you take to share a little bit of your culture. 😀👏👍
Just found your channel through one of Atomic Shrimp's videos! Love how you share Nigerian culture and everyday life as it is ^^ the jute mallow soup looks yummy, and the fufu you're holding reminds me of Chinese mantou (steamed bun)! I live in Australia but my family is from China. To Chinese people, soup is more like a broth - very watery to the point where we say we drink soup, not eat soup :D Some people mix their soup with rice (which is what my family does) for breakfast or when there's a bit of soup left as a way to make the most of it. However, there are a lot of people who don't like to do that because it gives them an upset stomach or something like that. There are a lot of slimy Chinese vegetables such as san choy (don't know the English name) which is primarily used in soups boiled with chicken or duck bones, and water spinach (ong choy) that is hollow and is often stir fried. Sometimes, you'll get water spinach that has more latex, sometimes less. On the other hand, my Aussie friends of western descent have told me that they expect soup to be thick like stew, although still slightly on the watery side like many other comments have mentioned. All the best for you and your family amidst the struggling economy. :(
Interesting recipe! Regarding the potash: I have never seen someone use it to cook myself, but I have read recipes from the 1800s that mention it. I believe (in the southern US anyway) that people use baking soda now where people may have used potash in the past. If you add just a little when boiling vegetables, it makes them soften faster, which seems to be similar to what the potash does in your Jute Mallow Soup. I'm not sure why people switched from one to the other here!
I think you guys should try, im sure you can find some kind of african shop in your area, so long as its not rural. There you would most likely be able to order okrasoup as its very common. I tried it too thinking the texture wouldnt be a problem, but i could not really eat it in the end, even though it was pretty tasty and fufu is always amazing.
Somehow I missed this video! For Westerners, soup can be smooth, chunky or anything in between, but always very wet. It is eaten with wheat flour bread, or dumplings, or even corn tortillas - but it must be eaten with something to weigh the stomach down because like you said, soup is just not enough. Depending. I've had some Irish soups that are so full of root vegetables I couldn't possibly fit bread in my stomach as well. XD In my region of Florida there is a lot of Jamaican food and there's a different version of pepper pot for practically every family. The way I like it is with cassareep, but not with coconut milk. I love coconut just not in pepper pot. Sometimes the soup is vegetarian, and sometimes there is beef (and pumpkin), and if you're lucky it comes with spinners (long skinny wheat flour dumplings). Sometimes, it's tripe. But it is always spicy and absolutely delicious. Traditionally where I live we drink Red Stripe beer with pepper pot but I've never been to Jamaica so I can't say what they drink with theirs. People in the northern half of the US don't have too much in the way of slimy food but down south we have okra - it's a dish you either love or hate. I don't mind okra that's been coated in cornmeal and deep-fried, but I'm originally from the north and I never really developed the taste for slimy okra. We also have callaloo (also Jamaican) which resembles your jute mallow (and I like that much better than okra), or collard greens, which aren't nearly as slimy and usually cooked slowly with some pork for flavoring. And thank you for cooking with potash! I have always wanted to see how it was used, and how much. As always I've really enjoyed myself here!
Soup is the appetizer before the main meal. It can be liquid in form: Tomato, vegetable, or even a meat source. The parts being cut small, and the flavour extracted during boiling. Whole soup, is really little more than large chunks of vegetable or meat. boiled until tender. The whole can be eaten at leisure.
@@MyBoomStick1 Really? Strange! (usually in the plural) A small, light, and usually savory first course in a meal. such as soup, Soups are luckily rather easy since they do generally not have many a-la-minute components. … After the soup comes the entree (not to be confused with the American use of the word as the main course, an entree is the appetizer/starter if the hot dishes, an “entrance” into the meal).
Soup here in the USA can be either one. Tomato soup is pure liquid, but something like potato soup will have big chunks of potato, onion, bacon, etc. It's most frequently eaten as a side dish or something to eat before the appetizer(lavish, I know). If eaten on its own, it's usually eaten with bread or crackers or croutons. Broccoli cheddar soup in a bread bowl is one of my favorite meals. Chunky broccoli in a cheddar sauce.
I'd love to see a video on how you make the Scotch bonnet soup, I can't find any recipes online that look like that! Thanks for the insightful videos :)
"Slimey" isn't exactly the most appetizing word but i'm sure there's some like some types of fish (oyster). The african concept of "soup" does seam to lean more on the stew side (stew being a thicker stock usually thrugh flour and starches and stuff?) and often times when we have a good stew we'll eat it with bread and dip it in. It's very similar in concept to eating a soup with Fufu or Eba it seems, or eating a nice chili with some bread or nacho chips to help act as a filler. I also like cutting down brooms to re-use them for a new purpose is very clever and piercing/perforating with it looks really damn easy! Thanks for the video.
I love that heineken is your favorite beer! It was the first beer I ever had and I think it tastes much different from most beers, great video I see good things coming for you!
I had never heard of cooking potash! The soup reminds me a little of watercress soup which is a spicy leaf soup we have here in the UK. I'd try your mallow soup, but not with the Scotch bonnet soup! We do have some slimy food... mashed ripe bananas springs to mind.
The only Western food I can think of that's slimy is okra, and people keep telling me that there's ways to cook it so that it isn't slimy. You're right, Western soup is something you eat with a spoon, not a kind of sauce you eat with a starchy food. You can add things to soup - crumbled saltines, or croutons. And you can have bread and butter on the side, as we always did at children, but the soup itself must be liquid enough to be eaten with a spoon. Soup can be smooth (pureed) or have visible pieces of vegetables or meat or fish in it, cut up small. If you cut the vegetables in large chunks, you are making a stew, or so I was always told. Stew is basically a thickened soup with large chunks of vegetables and other ingredients, but again, you eat it with a spoon.
Looks good enough for me to try, Babatunde! 🙂👍 (Couldn't see any burnt bits either: they'd be black. 🙂) Yes. It looks good to me! 😋 I don't think I'd mind the viscous texture: but I think I would ask for a spoon! 🙂 I'm trying to think of any "Western" food that is "slimy". (Welsh laver bread, maybe? That's seaweed, btw.) Can't think of any veg like that. But there are a number of seeds that go "slimy" when they are cooked or soaked: eg linseed, chia.
In the netherlands the word "soup" can mean: A thick pea stew A watery broth with with meatballs and vegetables A bean stew A tomato soup thickened with cornstarch
Do the different soups have a starch they are normally paired with? You ate this one with fufu, but would people also eat it with corn (akamu if I recall the name)? The analogy here would be that rice and beans are common, but corn grits or oatmeal with beans would be seen as strange.
Sorry Babatunde, but I have to ask, what is the difference between garri, eba, and fufu. They seem to me to all be the same thing, cassava powder with water that is used to scoop food. Is it that they are prepared slightly differently or that they are presented differently (like they have different uses)?
They are all made from cassava. When cassava is peeled and other processes are done with it, it will turn to garri. Then eba is made by mixing garri with hot water.
Soo... as I don't have anyone else to ask, I bought a can of "Trofai sauce graine palmnut concentrate polpa concentrata" on sale in my nearest immigrant food store, but when googling, all recipes has fish or/and shellfish in them (deadly allergic). Is there a dish I can make without those? Or something I can bake perhaps?
Soup means lots of things in UK. It can be chunky and a meal on its own or it can be a much thinner liquid served as a first course before the main, for lunch or dinner, or as a snack. Often it comes out of a tin or packet these days but of course that's not the best sort of soup to enjoy. Packet 'instant' soups are often used by busy people on the run when they have only a few minutes break for lunch, in the workplace. It's pretty universally accepted here that canned tomato soup is the most popular.
I would love to like it slimy, because the taste is awesome, but when i last ate okrasoup i just wasnt able to enjoy it... The consistency resembles something like snot, its rather gooey, a gelatinous kind of slimy. I think many westeners underestimate how unusual it is for them when they have never tried it, i was the same thinking it couldnt be that weird for me. I can imagine its mostly being used to it, if i would eat it more ofter sooner or later i most likely wouldnt mind. But thats the beauty of food in my opinion, seeing just how different it can be not only in flavour but also in texture.
so honestly, no, i think that the vast majority of western food is never slimy. i found out that "slimy" textures in food is actually pretty common in asian countries after i read about what "egg drop soup" is. they add corn starch to the broth to give it that texture, and apparently people love it. it's way too close to the texture of mucus for me to ever enjoy, lol.
Hi there Babatunde. Thank you for another fantastic and interesting video as usual. You are catching up to Mr Mike for production quality! I hope you and your family are all keeping well.
There is a traditional food in parts of the West of England (Devon), Wales and Ireland made from seaweed which is rather slimy - in English it is called Laverbread, or bara lafwr in the Welsh language. It is also boiled but does not need the potash, and it is made thicker than your jute mallow soup, to a kind of paste which is then (usually) covered in oatmeal and fried with bacon fat. It is not to everyone's taste, though I like it and it is very high in protein and essential minerals like iodine.
Thanks. I'd love to try it someday and compare it ours .
Delighted you've finally resolved the PIN problem. 👏🏻
In Scotland soup is a warm meal, it can be lumpy or blended smooth, there are as many varieties as there are mums, your mums soup is the best stuff in the world. On a Sunday we often have a chicken which I will strip all the meat off, we will have the chicken for tea, any left overs go in our sandwiches for lunch on Monday (sandwiches are called pieces here) the chicken carcass is then boiled and we make soup with the stock and whatever veg we have...fantastic
JUST WOW I love Africa since i watched the boy who harnessed the wind movie African food is so instresting
Like 16 wow that looks delicious and very yummy thanks for sharing
Soups over here can be different. Chunky, watery or a stew. Stews consist of potatoes, water, carrots, celery, meat(like beef or chicken) and other vegetables. Stock cubes is used also, and the stew is a bit thicker and eaten with a spoon, and can have bread to dip in the stew also. Stew has a savoury taste to it and has some spices. If one would prefer spices. :) Stew can be brown in color like a gravy color :).
i love soup. Especially split peas soup. And peanut soup
Regarding slimy food, in Sweden there's a fermented milk product called "långfil". There's a special bacterium that turns the milk into a thick liquid from which you can pull long strings. But I think you still have a fair point, since even in Sweden not everyone likes it!
Also very glad to hear things with the verification are being resolved!
I don't mind different textures in my food at all. Foods like Okra and the Mexican dishes made with cactus paddles called Nopales are both slimy textured foods but very tasty! Thank you for sharing this dish!
Another great video. I love trying different foods. I would eat it at least once. Never know if I would like it, unless I tried it. So many people claim that they dislike something, without ever tasting it! Thank you so very much for the time that you take to share a little bit of your culture. 😀👏👍
Just found your channel through one of Atomic Shrimp's videos! Love how you share Nigerian culture and everyday life as it is ^^ the jute mallow soup looks yummy, and the fufu you're holding reminds me of Chinese mantou (steamed bun)!
I live in Australia but my family is from China. To Chinese people, soup is more like a broth - very watery to the point where we say we drink soup, not eat soup :D
Some people mix their soup with rice (which is what my family does) for breakfast or when there's a bit of soup left as a way to make the most of it. However, there are a lot of people who don't like to do that because it gives them an upset stomach or something like that.
There are a lot of slimy Chinese vegetables such as san choy (don't know the English name) which is primarily used in soups boiled with chicken or duck bones, and water spinach (ong choy) that is hollow and is often stir fried. Sometimes, you'll get water spinach that has more latex, sometimes less.
On the other hand, my Aussie friends of western descent have told me that they expect soup to be thick like stew, although still slightly on the watery side like many other comments have mentioned.
All the best for you and your family amidst the struggling economy. :(
Wow, I'd love to try one of the Chinese recipes someday.
slimy food isn't my thing but it is very interesting watching you put it all together and learning about it
Interesting recipe! Regarding the potash: I have never seen someone use it to cook myself, but I have read recipes from the 1800s that mention it. I believe (in the southern US anyway) that people use baking soda now where people may have used potash in the past. If you add just a little when boiling vegetables, it makes them soften faster, which seems to be similar to what the potash does in your Jute Mallow Soup. I'm not sure why people switched from one to the other here!
Hey as long as it tastes good I'm sure I'd eat it, regardless of the texture!
Me too for sure
I think you guys should try, im sure you can find some kind of african shop in your area, so long as its not rural.
There you would most likely be able to order okrasoup as its very common.
I tried it too thinking the texture wouldnt be a problem, but i could not really eat it in the end, even though it was pretty tasty and fufu is always amazing.
Somehow I missed this video!
For Westerners, soup can be smooth, chunky or anything in between, but always very wet. It is eaten with wheat flour bread, or dumplings, or even corn tortillas - but it must be eaten with something to weigh the stomach down because like you said, soup is just not enough. Depending. I've had some Irish soups that are so full of root vegetables I couldn't possibly fit bread in my stomach as well. XD
In my region of Florida there is a lot of Jamaican food and there's a different version of pepper pot for practically every family. The way I like it is with cassareep, but not with coconut milk. I love coconut just not in pepper pot. Sometimes the soup is vegetarian, and sometimes there is beef (and pumpkin), and if you're lucky it comes with spinners (long skinny wheat flour dumplings). Sometimes, it's tripe. But it is always spicy and absolutely delicious. Traditionally where I live we drink Red Stripe beer with pepper pot but I've never been to Jamaica so I can't say what they drink with theirs.
People in the northern half of the US don't have too much in the way of slimy food but down south we have okra - it's a dish you either love or hate. I don't mind okra that's been coated in cornmeal and deep-fried, but I'm originally from the north and I never really developed the taste for slimy okra. We also have callaloo (also Jamaican) which resembles your jute mallow (and I like that much better than okra), or collard greens, which aren't nearly as slimy and usually cooked slowly with some pork for flavoring. And thank you for cooking with potash! I have always wanted to see how it was used, and how much. As always I've really enjoyed myself here!
Thanks for the comment
Soup is the appetizer before the main meal.
It can be liquid in form: Tomato, vegetable, or even a meat source. The parts being cut small, and the flavour extracted during boiling.
Whole soup, is really little more than large chunks of vegetable or meat. boiled until tender. The whole can be eaten at leisure.
I’ve never heard someone say soup is an appetizer before
@@MyBoomStick1 Really? Strange! (usually in the plural) A small, light, and usually savory first course in a meal. such as soup, Soups are luckily rather easy since they do generally not have many a-la-minute components. … After the soup comes the entree (not to be confused with the American use of the word as the main course, an entree is the appetizer/starter if the hot dishes, an “entrance” into the meal).
Your vocabulary is better than most of the people I interact with and I live in the U.K.!
Thanks.
Soup here in the USA can be either one. Tomato soup is pure liquid, but something like potato soup will have big chunks of potato, onion, bacon, etc.
It's most frequently eaten as a side dish or something to eat before the appetizer(lavish, I know). If eaten on its own, it's usually eaten with bread or crackers or croutons. Broccoli cheddar soup in a bread bowl is one of my favorite meals. Chunky broccoli in a cheddar sauce.
This looks like fresh spinach, I Love fresh spinach, I make soups, and add okra, very slimy, I Love it, so glad to see you again
I recognize the word "the draw" immidiately from gumbo
So glad youre back
I'd love to see a video on how you make the Scotch bonnet soup, I can't find any recipes online that look like that! Thanks for the insightful videos :)
"Slimey" isn't exactly the most appetizing word but i'm sure there's some like some types of fish (oyster). The african concept of "soup" does seam to lean more on the stew side (stew being a thicker stock usually thrugh flour and starches and stuff?) and often times when we have a good stew we'll eat it with bread and dip it in. It's very similar in concept to eating a soup with Fufu or Eba it seems, or eating a nice chili with some bread or nacho chips to help act as a filler.
I also like cutting down brooms to re-use them for a new purpose is very clever and piercing/perforating with it looks really damn easy! Thanks for the video.
Awsome!
I want to try this.
I love that heineken is your favorite beer! It was the first beer I ever had and I think it tastes much different from most beers, great video I see good things coming for you!
I had never heard of cooking potash! The soup reminds me a little of watercress soup which is a spicy leaf soup we have here in the UK. I'd try your mallow soup, but not with the Scotch bonnet soup!
We do have some slimy food... mashed ripe bananas springs to mind.
One food that we have in England that might be called slimy is porridge, oats and milk (or water).
Not really slimy though, it’s just thick. Traditional gumbo on the other hand can be slimy because of the okra or filé
black pudding slices with baked beans microwaved to perfection is kind of slimy...
Some people describe okra as slimy
Interestingly okay.
The only Western food I can think of that's slimy is okra, and people keep telling me that there's ways to cook it so that it isn't slimy. You're right, Western soup is something you eat with a spoon, not a kind of sauce you eat with a starchy food. You can add things to soup - crumbled saltines, or croutons. And you can have bread and butter on the side, as we always did at children, but the soup itself must be liquid enough to be eaten with a spoon. Soup can be smooth (pureed) or have visible pieces of vegetables or meat or fish in it, cut up small. If you cut the vegetables in large chunks, you are making a stew, or so I was always told. Stew is basically a thickened soup with large chunks of vegetables and other ingredients, but again, you eat it with a spoon.
Looks good enough for me to try, Babatunde! 🙂👍 (Couldn't see any burnt bits either: they'd be black. 🙂)
Yes. It looks good to me! 😋 I don't think I'd mind the viscous texture: but I think I would ask for a spoon! 🙂
I'm trying to think of any "Western" food that is "slimy". (Welsh laver bread, maybe? That's seaweed, btw.)
Can't think of any veg like that. But there are a number of seeds that go "slimy" when they are cooked or soaked: eg linseed, chia.
What about okra soup? That is slimy too. I looooove that soup.
Okra and Natto are two foods I eat that could be considered slimy.
One western food that can be slimy is Gumbo…. the okra or filé used in the dish make it slimy
Reason it burned was because it was viscous. The way you could’ve cooked the beans without burning it is make it a lower heat and let it cook longer
In the netherlands the word "soup" can mean:
A thick pea stew
A watery broth with with meatballs and vegetables
A bean stew
A tomato soup thickened with cornstarch
The pea stew has pork pieces and bones in it
Do the different soups have a starch they are normally paired with? You ate this one with fufu, but would people also eat it with corn (akamu if I recall the name)? The analogy here would be that rice and beans are common, but corn grits or oatmeal with beans would be seen as strange.
No, no one will eat aksmu with this.. It'll taste terrible
Sorry Babatunde, but I have to ask, what is the difference between garri, eba, and fufu. They seem to me to all be the same thing, cassava powder with water that is used to scoop food. Is it that they are prepared slightly differently or that they are presented differently (like they have different uses)?
They are all made from cassava. When cassava is peeled and other processes are done with it, it will turn to garri. Then eba is made by mixing garri with hot water.
While fufu is prepared differently from garri. I made a video about that.
Soo... as I don't have anyone else to ask, I bought a can of "Trofai sauce graine palmnut concentrate polpa concentrata" on sale in my nearest immigrant food store, but when googling, all recipes has fish or/and shellfish in them (deadly allergic). Is there a dish I can make without those? Or something I can bake perhaps?
I have no idea.
Soup means lots of things in UK. It can be chunky and a meal on its own or it can be a much thinner liquid served as a first course before the main, for lunch or dinner, or as a snack. Often it comes out of a tin or packet these days but of course that's not the best sort of soup to enjoy. Packet 'instant' soups are often used by busy people on the run when they have only a few minutes break for lunch, in the workplace. It's pretty universally accepted here that canned tomato soup is the most popular.
Me Babatunde, there is African store near me in the UK, would you find it fun to see what we can get in the UK? in a package. let me know!
Sure. It'll be very interesting
@@africa_everyday Awesome, i will sort out the logistics and then message you for the infos!
@@Matt.m6 thanks
Maybe you combine "soups" to make a complete protein?
I would love to like it slimy, because the taste is awesome, but when i last ate okrasoup i just wasnt able to enjoy it...
The consistency resembles something like snot, its rather gooey, a gelatinous kind of slimy.
I think many westeners underestimate how unusual it is for them when they have never tried it, i was the same thinking it couldnt be that weird for me.
I can imagine its mostly being used to it, if i would eat it more ofter sooner or later i most likely wouldnt mind.
But thats the beauty of food in my opinion, seeing just how different it can be not only in flavour but also in texture.
so honestly, no, i think that the vast majority of western food is never slimy. i found out that "slimy" textures in food is actually pretty common in asian countries after i read about what "egg drop soup" is. they add corn starch to the broth to give it that texture, and apparently people love it. it's way too close to the texture of mucus for me to ever enjoy, lol.
there is a name for the slimy quality of Asian foods. I also don’t like slimy foods- even mushrooms are too slimy for me.
Potato and Leek soup can be slimey.
Some people take Psyllium Husk for health reasons - it's very slimey indeed.
yea, the most slimy thing i can think of is gelatin
Oops! 😊Your ewedu did not give the expected result. Not slimy 😂.