As someone from Guyana, I am both shocked and thrilled to see it pop up on the wheel. My suggestions would be Féroce d'avocat, Metemgee, Bouillon d'awara, and Sawine Cake. I would also add pepperpot, if only to have the boys try it, as it is truly unique to Guyana, as cassareep is a gift from the indigenous peoples of the area, but given the amount of time required to cook, not sure that could make it onto the show.
Thanks to your comment I just read up on Pepperpot and cassareep and it sound fascinating. Would love to see it featured on Sorted with a bit of its history and cultural significance explored.
Whats crazy is that I was going to mention that the Vakalavalava was basically guyanese pone that my mother makes for the holidays and I thought thats what you were mentioning bc I didnt watch the very end of the video haha
This has turned into my all time video concept favorites from Sorted. It combines Normals panic, Ebbers gifted culinary skills, new cuisine, and a geographic lessons 👩🏻🍳 💋
Nothing…ever will beat the absolute madness that is relay challenge videos. Between Mike flapping for 5 minutes, Jamie adding bacon into everything, Ben freaking out and hopelessly trying to fix the mess, and Barry ignoring the whole thing to make cloud eggs, nothing beats that
Also my favorite (and nicely balances out the chaos of Pass It On & the 🤦♀️-ness of what I call the “T0rture Series” [anything that involves forcing someone to eat gross/painful stuff])!
constantly impressed by Ben. he has no idea what he's cooking and still manages to provide an information and teach. he needs to open a school or create live courses
Forgot which interview brought this tidbit up, but apparently Ebbers grew up wanting to become a teacher, as he loved learning and sharing knowledge, but life took a different turn and he ended up in culinary school. Still lives to teach though, which is why he's so good at it! 😁
I think that’s probably the biggest difference between the chefs and the normals. Obviously the chefs are more skilled although the normals aren’t far behind, but Ebbers particularly often talks us through what he’s doing as he goes along to teach us new information and knowledge where pertinent but also giving us an insight into his thought processes that explain why he’s doing things and how he got to that stage
Kokoda……raw fish as in all the islands, every one has its own version(oka in Samoa)Trick is to get a good balance of rich coconut, tangy lime, sweetness from a touch of sugar, heat from chillies and a touch of salt. Yummy tho I prefer the other island versions as they generally skip the chilli. Fiji has a large Indian population hence their love of chilli. Vakalavalava was at first a head scratcher…….but then you mentioned cassava and it clicked. Cassava pudding, a sticky kinda cake/pudding that sometimes also contains banana. Again, a steamed pudding/sweet baked type dessert is common to most of the Polynesian islands, inherited from dear old mother england lol, but using local ingredients.
I work in the Solomon Islands and my favourite food I've had from there is called Kara kae'ae, in Oroha, one of the languages in the part of the Solomons I work in (literally, cassava pudding) and it too is just cassava, cocnut milk, and banana wrapped in banana leaves and baked in a ground oven. there is also kara hui (yam pudding) kara uuhi (different type of yam pudding) Kara Pana (pana pudding) etc. they oftn put ngali in them too, which are incredible for flavour and texture.
As a Keralite who has been cooking with coconut since I pretty much developed motor skills, the shell coming off of the coconut flesh definitely means it has gone off. Also, if your coconut water isn’t clear, it means the coconut is past its prime. It shouldn’t be cloudy or brown. I was so worried Mike would mix his coconut water with Ebbers’. Glad y’all discarded it.
@@vincentx2850That egg is the best part of coconuts for me. I miss having backyard coconut trees, sprouted (or sproutable) coconuts are not something I have been able to find in stores
Peeling cassava is actually very satistying, lodge the knive a few milimeters deep to cut the thick skin and peel it by just moving the wedge of the knife, not using the blade, (am i saying that right lol) along the surface of the cassava! So efficient, effortless and, as I said, satisfying 😊
I love Mike's sheer joy and excitement over the Red Snapper! That's the reaction you should have over being able to work with such a beautiful, exquisite creature - if meat and fish *are* to be used as food then it always has to be as good quality as possible and ensure the welfare is high. Amazing! This is such a great series and I'm so happy that there's still 20 letters to go! 😃
Im a Polish guy, but I used to work in Little Guyana in Queens, NY and it was some of the best food I've ever been exposed to. My biggest takeaway was the pepper sauce. I started growing wiri wiri peppers in mass quantity to give to my coworker who turns them into the most amazing condiment Iv'e ever tasted lol. Just give me a bag of plantain chips and a tub of that stuff.
Bula boys! Well done, fijian food has variations from home to home so very well done on the Vakalavalava and Kokoda. A few tips, when we grate, it's usually very fine grating, to a pulp texture. Also Kokoda is pronounced KokoNda, we have N's & M's before some letters that isn't written e.g. Nadi = Nandi, Labasa = Lambasa. Only telling you as you've cooked fijian food making you part of the Yavusa 😉
Was so excited to see you spin Guyana! My grandparents spent most of their lives growing up there so my childhood has been full of amazing, flavorful, and punchy Guyanese dishes! Cook up rice, pepper pot, salara, black cake, and pholourie are all family get together staples, but my all time favorite (which we only have once a year at christmas) is garlic pork. Don't know how well it would work for this format as the pork pickles in vinegar, garlic, thyme, and chilis for at least 3-4 days but I would love to see the boys try it! Fried up with some fresh orange and white bread with butter it is HEAVENLY
I hope when the boys reach the end of the alphabet, they start again with 'A'! I absolutely love this series - one of the best things Sorted has ever done.
It's amazing how I know nothing about Fiji, except the basic that it's an island in the Pacific. But as a Filipino, we have both fish ceviche in coconut milk and cassava cake.
I was lucky enough as a kid to get to spend 2 weeks in Fiji and fell in love with the place. I ate Kokoda every day for lunch and loved every version of it I tried I was 10 days into our stay before someone explained to me it was "raw" fish. And that's the story of how I came to like eating fish.
Seeing how the guys enjoy nothing more than driving Ben up the wall--I really admire the patience he's showing, having put up with it for over 13 years. That's true friendship. 😊 I love this series. When you get to Z, just start over at A again but leave the countries you've already done off the wheel.
Ebbers surely must dye his hair weekly because there’s no way after making videos for 13 years with the guys and putting up with them for much longer than that without going grey haired 😂😂 either Ben is the most tolerant and patient person in the world or he covers up the salt and pepper elements of his hair with his weekly hair dye delivery 😂
Okay, who else expected the boys to break into a rendition of Shaggy's Mr Boombastic / Mr Luva Luva whenever they mentioned the Vakalavalava!? Looked good though, fancy giving it & the kokoda a go. I used tp play rugby with...& more scarily against a Fijian chap who had been on the national team but was studying in the UK. Really nice guy but an absolute beast on the pitch. You really didn't want to get tackled by him. Good cook too, really enjoyed the traditional meals he made.
Vakalavalava looks very similar to cassava cake or mané pelado (naked Mané) as we call it in the region of Brasil where i live. Our version have a bit (a lot) of shredded cheese. I'll leave the recipe if anyone is curious. (Yes the recipe is measured in plates. Its just how it's made in my family for generations) - 1 soup plate of cassava shredded in a similar way they did in the video - 1/2 a soup plate of minas shredded cheese - 1/2 a soup plate of shredded cononut - 4 eggs - 2 tbsp butter - 2 cups sugar - 200 ml of cononut milk - 1 tbsp baking powder its better to cook in a deep dish, 180º C; we never really measure the time it stays in the oven but its +30min until the top is golden brown.
I love that your family unit of measurement is a "soup plate"! Here are internet people arguing about weighing things vs measuring with standardized cups and spoons, and traditional recipes just be like "eh, what's the first utensil I can reach? A soup plate? Ya, ya that'll do just fine as an unit of measurement" 😂
@@whydoineedanameiwillneverp7790 I remember as a kid reading my mom's oldest cookbook, and understanding easily "cups"/"coffee cups" as the small fancy coffee cups which were used only on special occasions because they were too small for modern coffee needs. The fancy cups were about 1,8 dl (6oz), compared to 2,4 dl (8oz) ordinary mugs. (Modern recipes used standard desiliters) I still struggle to understand the size of the American measurement called "cup" that is actually the size of a MUG😵💫🤣 Cup in the context of a recipe instantly brings to mind a small white porcelain cup decorated with flowers and a gold rim. I suspect today's kids associate coffee cups first and foremost as those ordinary bigger mugs, and will accidentally have an easier time conceptualizing the American cup measurement😅 (Finland mentioned in the video🥳🇫🇮🎉 )
Omg I’m SO excited Guyana was chosen! My granddad and his siblings are from Guyana so I’ve had a strong connection to the food since childhood. I’d suggest pepperpot and roti. Can’t wait to see the video!!
Tips for pealing Cassava, you can just make vertical cut then peal the white thick membrane under the brown skin in one piece. If you practice enough, you can just make 1 cut then peal it with the bottom of your knife in under 10 sec and a clean non cut cassava.
It’s fun watching this as a kiwi, because the Fijian culture is…not familiar, but not unknown down here. I forget that the rest of the world isn’t lucky enough to grow up with a dozen pacific cultures floating around teaching you new things 🇫🇯
This video takes me back to the month I spent living with a Fijian family a few years ago. My 'nana' cooked up platefuls of fried kasava and breadfruit, rourou, roti, lamb stew and fish soups, not to mention the copious bowls of Kava! Very fun times, Vinaka chaps!
Ahhh, I loved this episode!! I’m so happy you got Guyana. Been watching you guys forever and loved what you did with Fiji’s cuisine. Guyana got independence from Britain in 1967, located in South America. The population is made up of primarily Indian and African ancestry with Amerindian, Portuguese, Chinese making up smaller percentages. I love Bake & Salt fish but Metemgee is also fantastic. Guyana is also known for Guyanese Chinese food. Another random fact Guyanese is 5th most populace foreign born in NYC.
I had a friend who was from Guyana but her ancestry was Indian. At first, I thought maybe her parents or grandparents immigrated there. But one day she posted about how a lot of people in Guyana with Indian heritage were enslaved or indentured servants who were horribly mistreated.
Please please PLEASE keep this series going. Such a great way to see the food of other countries and cultures, plus it’s all new experiences for the boys when they’ve never heard of, much less cooked, the dishes. Absolutely love this concept! ❤❤❤
Much love from eastern Canada! Sorted was originally recommended to me as a way to decompress from stressful days at university, now it's become a three year passion for me that will continue on for a long time to come, it's also helped me learn to cook! I've now become a pretty decent Saucier and an okay home cook thanks to you guys!
I'm an American Guyanese person and was really hoping that Guyana would win!!! You MUST make pepperpot which is the national dish of Guyana or cookup, another native dish! For sweets, I would recommend pinetart! Guyana has such a rich history and vibrant cuisine due to the natives from the Amazonian rainforest, Africans who were brought over by the British as slaves, and later, Indians who were brought from India as indentured servants. Can't wait to see what you guys come up with!!
I recently visited Guyana! The only thing I can remember was truly unique to Guyana was the pepperpot. I also remember the locals telling me that beef or pork or mutton is truly traditional and not chicken. They said Gordan Ramsey came to visit and decided to make it with chicken and now that's all people know its made with.
YES! So happy you guys are doing Guyana! Our food is an amazing mix of African, Indian, Chinese, and Indigenous. I'd love to see Pepperpot featured on Sorted!
It would be interesting to see the chefs and/or normals learning new skills from experts. Like working to become a fishmonger, butcher, baker, fine dining chef; or in French patisserie, becoming a seasoned BBQ/Pit master etc. It'd be interesting to see how they progress over possibly the same sort of time home cooks would. 😁 Edit: also being able to see their trial and error would be great to see:)
There was a few years ago a shop in plymouth owned by a Guyanese family, they cooked up coconut Choka that was awesome! Become a food staple thing i make easily once in a month as its so good
One of my favorite series on Sorted, I love learning about food all over the world. A very recent video featured KWOOWK, maybe one of these videos should also be a collab? From a place he doesn’t already know obviously. In general though, I do love the format of this series. If they get anything wrong on one of these, maybe there could be a section highlighting that and Ben can talk about why he went one way vs the traditional way? I enjoyed the part where he was talking about lime zest in the cake, especially because later Jamie confirmed you could top the cake with lime zest!
So excited that Guyana came up! My family loves lamb curry, bussup roti or dhal pourie, bara with tamarind sauce, pumpkin and dhal, pine tart, salara roll, ginger beer, and pepper pot. Hope it’s spicy!
I'm from an area of New Zealand with a big Pacific Islander community and kokoda is really common. You guys got it pretty close. But we would never make our own coconut milk, but I can't speak for people from Fiji as to whether they would. And the pieces of fish were too big. Basically you just dice everything to similar sizes and put it in lime juice and coconut milk. Really good result for doing it with basically no recipe.
There is something extremely similar to Vakalavalava in Southeast Asia called Kuih Bingka and Cassava Cake on the Philippines. They are all pretty much the same thing. The cuisine drift and influence around the Malay Archipelago is interesting
Delighted to see Guyana pop up on the wheel (my mother is Guyanese, lots of family still there). Lots of good suggestions (tbh would love to see them try making salara) and gonna add saltfish & bake, Guyanese dahl, katahar (since I doubt there's time to do the full Guyanese 7 curry) or pine tart into the suggestion mix too.
Ooo I forgot this series was ongoing, what a pleasant surprise. Glad it’s a country that isn’t internationally recognised with its cuisine, how you find cool new dishes ❤
Yes! So excited to see Guyana be represented! 🇬🇾🇬🇾🇬🇾 As a lot of people mentioned Pepperpot is the national dish but definitely takes time and casareep(which I'm sure you can find in the London area if you know where to look lol) also... Plait Bread to go with it! Metemgee, Cook Up Rice, Guyanese style Pholourie (made with split peas and not just plain flour) & Mango Sour. OR just any kind of Curry & "Oil Roti"!
I love this series. Ben’s like an encyclopedia of food, very like Sohla and Ham El-Waylly. I would love a video of the 3 of them discussing world food.
Guyana, exciting! You should definitely do pepperpot, cookup rice is something that my mom grew up with. We also grew up having fried plantains, a lovely snack, and bake, which is a simple fried sweet bread dough, absolutely delicious and a staple in my family. Also researching the Indian influences might do well, not the greatest of history (to put it one way), but definitely had an influence on the food!
I'm glad to view any new episode in this series - as mentioned by many others, it combines intersting culture information, exotic and common ingredients, techniques, Ben's on-the-spot thinking and some mystery about the final result. I wish you could go through every country in the world (and imagine slight sigh of disappointment from all the fans from Grenada, Guinea, Gabon, Guatemala, Ghana, Greece, Germany, Georgia, Gambia, Grenada... I'd guess even some people from "Spin Again"!) but the list could be a little overwhelming :D
what i have enjoyed a lot about this channel over the years is that you have brought so many cultures into focus and i love learning about other people. keep it up, please.
Lived in Ra Province (Vunitogoloa), after Winston hit, Fiji for 2 years. It’s coastal & home to some of the best food I’d ever eaten. Cannot wait to go back there & see my adopted Na & Ta. This video bought back a host of memories so thank you!!
I was so excited to see this video. As a teenager, I visited Fiji in 1971. I think I had kokoda every other night, I loved it so much - with passion fruit and orange juice, which was also amazing. (By the way, if I remember correctly, it's pronounced kokoNda.)
i have indeed Avocadoed a coconut before. If it's entirely intact inside, the coconut must be Cold, and the shell must be warmed alittle before cracking it. The entire inside of the coconut peels away from the hard shell, but leaves the outer brown layer on the inside still on the white flesh. The outer brown part is bitter, however it's good fiber and doesn't taste bad With the coconut.
I love this series! It's fun to learn about other cultures, and I love how respectful you are. I hate when people call something that is foreign to them "weird."
Bula Guys...I've been waiting a long time for you guys to reach "F," and you have not disappointed, and I hope you guys will cook up some more fijian dish later on...vinavalevu boys 😊
Limes are best cut as a cheek off either side and the disk thats left cut in half. The lime juice pulp lines up differently to lemons. To get more juice squeeze cheeks over quarters.
Excited to see Guyana pop up on the wheel! There's lots of amazing dishes to try but I'd definitely have to recommend Pepperpot. It's a must have dish especially around Christmas time!
Been a fan for YEARS so as a Fijian this has been a treat. Now for my input. Its pronounced Ko-kon-da. The water is probably a bit too much. We love a thicc coconut milk 😅 After grating the coconut flesh , its mixed with a bit water and then the pulp is squeezed out until coconuty milky goodness is left. Vakalolo and casava cake (manndrai) are different but delicious in its own way. Loved this!! Thank you!! ❤❤
I’m from New Zealand but have been in to fiji a few times and Kokoda is one of my favourite foods ever 😍 (Maori raw fish is pretty much the same thing and also the best!)
I absolutely love this series! Learning about different cuisines from around the world and watching Ebbers create new dishes is always a great video 😊 I love coconut and finding new recipes for it. I always thought you had to soak and then squeeze cassava to get rid of the cyanide in it, but maybe that’s wrong. That was the biggest red snapper I’ve ever seen.. I had no idea they got that big! Perhaps Sorted has already done this, but I’d love to see a video on how to properly process a fish (& a cephalopod).
I read somewhere that like 80% of "red snapper" in the land locked parts of America, just isn't, there's a HUGE false snapper market anywhere where you can't catch it. So if you can buy whole or huge chunks with skin, you can tell it's real. Stuffs delicious, I had some when my friend brought it back from Texas.
It was nice to see Ben and Mike trying something new, preparing a delicious red snapper dish. Also the cake look incredibly so delicious coconut cake. 👋👍🤗
Aww, and here I was hoping for Guatemala. Guyana will be fun. You guys will have to go back through the alphabet and get some of the countries you've missed
We just made the vakalavalava with a bit of lime zest. It is fantastic! We let the shredded coconut sit in the condensed milk for about 15 minutes before adding in the cassava, and it produced a really smooth, almost tater tot like filling.
Red Snapper is divine. I have eaten it when on holiday on an island in the Whitsundays (near Great Barrier Reef) in Australia. Lucky guys to get that as an ingredient. I haven't finished watching the video yet but I hope you enjoy eating this fish.
Ben mentioned the coconut working with acid being weird because he is use to dairy. It wasn't until I developed a dairy allergy that I started embracing coconut and let me tell you, it out performs dairy in sooooo many ways, the biggest of which is it freezes and thaws without any texture issues! Acid acceptance is the second coolest part.
Wild how different countries have a version of cassava cake. The Philippines also has a version of it as well (the only one I’ve tried) and it’s yummy 😬
I am so excited to see Guyana on here. I was born in Guyana and a few of my favorites are cookup rice, paperpot and chicken curry. For dessert you can make red bread/salara bread.
I think the guys did a great job with the ingredients, and it appears to have tasted pretty good. But what do I know, I live in America and I have never tried these dishes, but it looks like they had fun making it, good job Ben and Mike.
Well done guys. I was thinking oooh the cake with thick cream or thick coconut cream would be yum. Have Ebbers, Kush or Ben tried using sweetened condensed coconut milk? Great video guys thanks. ❤
Love the food you did from Figi. As I am attentive to everything, while Ben was cutting the cucumber and said; "all over the world combined coconut and lime", there was a fart noise was that intentional, because it was spot on and funny. Love you guys! ❤❤❤❤
I made red snapper filet once or twice and it the one thing I liked about it was that it wasn't such a soft meat for a fish that doesn't fall apart immediatly as you tough it. Because of that I really wondered whether just curing it would work out well especially with the short curing time they gave it.
As someone from Guyana, I am both shocked and thrilled to see it pop up on the wheel. My suggestions would be Féroce d'avocat, Metemgee, Bouillon d'awara, and Sawine Cake. I would also add pepperpot, if only to have the boys try it, as it is truly unique to Guyana, as cassareep is a gift from the indigenous peoples of the area, but given the amount of time required to cook, not sure that could make it onto the show.
Thanks to your comment I just read up on Pepperpot and cassareep and it sound fascinating. Would love to see it featured on Sorted with a bit of its history and cultural significance explored.
I can't wait for T, to see if Trinidad and Tobago end up on the wheel
not often i copy and paste comments into my notes, but this one is worth keeping. what a wonderful food culture i know absolutely nothing about :)
Is that pepperpot soup because we also have that in Jamaica.
Whats crazy is that I was going to mention that the Vakalavalava was basically guyanese pone that my mother makes for the holidays and I thought thats what you were mentioning bc I didnt watch the very end of the video haha
This has turned into my all time video concept favorites from Sorted. It combines Normals panic, Ebbers gifted culinary skills, new cuisine, and a geographic lessons 👩🏻🍳 💋
So glad you enjoy this concept 😁
Nothing…ever will beat the absolute madness that is relay challenge videos. Between Mike flapping for 5 minutes, Jamie adding bacon into everything, Ben freaking out and hopelessly trying to fix the mess, and Barry ignoring the whole thing to make cloud eggs, nothing beats that
100% agree
Also my favorite (and nicely balances out the chaos of Pass It On & the 🤦♀️-ness of what I call the “T0rture Series” [anything that involves forcing someone to eat gross/painful stuff])!
The Philippines makes a casava cake that’s nearly identical ingredients but it’s steamed and topped with cheddar cheese
Guys this series is a 12/10 - the exposure to different techniques, ingredients and flavour combinations from all over the world. I love it!
And watching Ben absolutely squirm under pressure, brilliant.
constantly impressed by Ben. he has no idea what he's cooking and still manages to provide an information and teach. he needs to open a school or create live courses
Forgot which interview brought this tidbit up, but apparently Ebbers grew up wanting to become a teacher, as he loved learning and sharing knowledge, but life took a different turn and he ended up in culinary school. Still lives to teach though, which is why he's so good at it! 😁
I think that’s probably the biggest difference between the chefs and the normals. Obviously the chefs are more skilled although the normals aren’t far behind, but Ebbers particularly often talks us through what he’s doing as he goes along to teach us new information and knowledge where pertinent but also giving us an insight into his thought processes that explain why he’s doing things and how he got to that stage
Kokoda……raw fish as in all the islands, every one has its own version(oka in Samoa)Trick is to get a good balance of rich coconut, tangy lime, sweetness from a touch of sugar, heat from chillies and a touch of salt. Yummy tho I prefer the other island versions as they generally skip the chilli. Fiji has a large Indian population hence their love of chilli. Vakalavalava was at first a head scratcher…….but then you mentioned cassava and it clicked. Cassava pudding, a sticky kinda cake/pudding that sometimes also contains banana. Again, a steamed pudding/sweet baked type dessert is common to most of the Polynesian islands, inherited from dear old mother england lol, but using local ingredients.
I assume they are the Beatles of Fiji.
Thanks for some local context!
I work in the Solomon Islands and my favourite food I've had from there is called Kara kae'ae, in Oroha, one of the languages in the part of the Solomons I work in (literally, cassava pudding) and it too is just cassava, cocnut milk, and banana wrapped in banana leaves and baked in a ground oven. there is also kara hui (yam pudding) kara uuhi (different type of yam pudding) Kara Pana (pana pudding) etc. they oftn put ngali in them too, which are incredible for flavour and texture.
As a Keralite who has been cooking with coconut since I pretty much developed motor skills, the shell coming off of the coconut flesh definitely means it has gone off. Also, if your coconut water isn’t clear, it means the coconut is past its prime. It shouldn’t be cloudy or brown.
I was so worried Mike would mix his coconut water with Ebbers’. Glad y’all discarded it.
Happened to me once, and I was so excited to have the coconut egg, and disappointed when I tasted a small bit after it smelled off.
No that is a coconut preparing to sprout, it is a seed after all. The egg is totally edible and has a spongy texture
@@vincentx2850That egg is the best part of coconuts for me. I miss having backyard coconut trees, sprouted (or sproutable) coconuts are not something I have been able to find in stores
@@vincentx2850I think both are possible, because I got very sick after eating one
As someone who used to be enlisted to grating coconut for coconut milk by hand I second this
Loved this!! As a Fijian I’m loving the representation 🎉 and thanks for using my suggestion that I sent over on Twitter
How do you love their pronounciation of kokoda? 😂
How accurate were they to the traditional recipes?
@@darkjudge8786 Are you still colonial Caucasoid demons?
Peeling cassava is actually very satistying, lodge the knive a few milimeters deep to cut the thick skin and peel it by just moving the wedge of the knife, not using the blade, (am i saying that right lol) along the surface of the cassava! So efficient, effortless and, as I said, satisfying 😊
I love Mike's sheer joy and excitement over the Red Snapper! That's the reaction you should have over being able to work with such a beautiful, exquisite creature - if meat and fish *are* to be used as food then it always has to be as good quality as possible and ensure the welfare is high. Amazing!
This is such a great series and I'm so happy that there's still 20 letters to go! 😃
Im a Polish guy, but I used to work in Little Guyana in Queens, NY and it was some of the best food I've ever been exposed to. My biggest takeaway was the pepper sauce. I started growing wiri wiri peppers in mass quantity to give to my coworker who turns them into the most amazing condiment Iv'e ever tasted lol. Just give me a bag of plantain chips and a tub of that stuff.
Bula boys!
Well done, fijian food has variations from home to home so very well done on the Vakalavalava and Kokoda.
A few tips, when we grate, it's usually very fine grating, to a pulp texture.
Also Kokoda is pronounced KokoNda, we have N's & M's before some letters that isn't written e.g. Nadi = Nandi, Labasa = Lambasa.
Only telling you as you've cooked fijian food making you part of the Yavusa 😉
Was so excited to see you spin Guyana! My grandparents spent most of their lives growing up there so my childhood has been full of amazing, flavorful, and punchy Guyanese dishes!
Cook up rice, pepper pot, salara, black cake, and pholourie are all family get together staples, but my all time favorite (which we only have once a year at christmas) is garlic pork. Don't know how well it would work for this format as the pork pickles in vinegar, garlic, thyme, and chilis for at least 3-4 days but I would love to see the boys try it! Fried up with some fresh orange and white bread with butter it is HEAVENLY
I hope when the boys reach the end of the alphabet, they start again with 'A'! I absolutely love this series - one of the best things Sorted has ever done.
It's amazing how I know nothing about Fiji, except the basic that it's an island in the Pacific. But as a Filipino, we have both fish ceviche in coconut milk and cassava cake.
We actually made it on the map!!! Love from Guyana!!!
I'm from Guyana, GT and now living in Brazil, so happy, try making pepperpot, cookup, or curry ang roti. Love your show and good luck.
I was lucky enough as a kid to get to spend 2 weeks in Fiji and fell in love with the place. I ate Kokoda every day for lunch and loved every version of it I tried I was 10 days into our stay before someone explained to me it was "raw" fish. And that's the story of how I came to like eating fish.
So…. Ben wants to put the lime in the coconut and mix it all up?
👀
@@SortedFood 😁
He puts the lime in the coconut, calls the doctor, wakes him up
Is there nothing I can take?
I say WOOOOoooo I say WwwAAAaWAaaaaa
Seeing how the guys enjoy nothing more than driving Ben up the wall--I really admire the patience he's showing, having put up with it for over 13 years. That's true friendship. 😊
I love this series. When you get to Z, just start over at A again but leave the countries you've already done off the wheel.
It's more like 23 plus years, they've known each other since they were 11 I believe 🙂
Yes please 👍.
Ebbers surely must dye his hair weekly because there’s no way after making videos for 13 years with the guys and putting up with them for much longer than that without going grey haired 😂😂 either Ben is the most tolerant and patient person in the world or he covers up the salt and pepper elements of his hair with his weekly hair dye delivery 😂
Okay, who else expected the boys to break into a rendition of Shaggy's Mr Boombastic / Mr Luva Luva whenever they mentioned the Vakalavalava!? Looked good though, fancy giving it & the kokoda a go.
I used tp play rugby with...& more scarily against a Fijian chap who had been on the national team but was studying in the UK. Really nice guy but an absolute beast on the pitch. You really didn't want to get tackled by him. Good cook too, really enjoyed the traditional meals he made.
Here as well!! 😂😂
Glad it wasn’t only me!!!😂😂😂
Vakalavalava looks very similar to cassava cake or mané pelado (naked Mané) as we call it in the region of Brasil where i live.
Our version have a bit (a lot) of shredded cheese.
I'll leave the recipe if anyone is curious. (Yes the recipe is measured in plates. Its just how it's made in my family for generations)
- 1 soup plate of cassava shredded in a similar way they did in the video
- 1/2 a soup plate of minas shredded cheese
- 1/2 a soup plate of shredded cononut
- 4 eggs
- 2 tbsp butter
- 2 cups sugar
- 200 ml of cononut milk
- 1 tbsp baking powder
its better to cook in a deep dish, 180º C; we never really measure the time it stays in the oven but its +30min until the top is golden brown.
I love that your family unit of measurement is a "soup plate"!
Here are internet people arguing about weighing things vs measuring with standardized cups and spoons, and traditional recipes just be like "eh, what's the first utensil I can reach? A soup plate? Ya, ya that'll do just fine as an unit of measurement" 😂
@@whydoineedanameiwillneverp7790 I remember as a kid reading my mom's oldest cookbook, and understanding easily "cups"/"coffee cups" as the small fancy coffee cups which were used only on special occasions because they were too small for modern coffee needs. The fancy cups were about 1,8 dl (6oz), compared to 2,4 dl (8oz) ordinary mugs. (Modern recipes used standard desiliters)
I still struggle to understand the size of the American measurement called "cup" that is actually the size of a MUG😵💫🤣
Cup in the context of a recipe instantly brings to mind a small white porcelain cup decorated with flowers and a gold rim. I suspect today's kids associate coffee cups first and foremost as those ordinary bigger mugs, and will accidentally have an easier time conceptualizing the American cup measurement😅
(Finland mentioned in the video🥳🇫🇮🎉 )
Don't think I missed Mike changing knives when he was trying to open the coconut lol
IKR....I half expected to see the Samurai sword next that he requested from Kush 😁
Get a kitchen machete, boys.
HaHahah, I came to post that exact same thing -- Mike: "that bit was easy" [quickly changes to clever]
That’s what I was like! Had to rewind as I swore he had a chefs knife then it magically transformed into a cleaver 😂😂😂
Omg I’m SO excited Guyana was chosen! My granddad and his siblings are from Guyana so I’ve had a strong connection to the food since childhood. I’d suggest pepperpot and roti. Can’t wait to see the video!!
Tips for pealing Cassava, you can just make vertical cut then peal the white thick membrane under the brown skin in one piece. If you practice enough, you can just make 1 cut then peal it with the bottom of your knife in under 10 sec and a clean non cut cassava.
Zero waste as well!
How did nobody make a Mr.Bombastic joke for the entire video? Impressive!
It’s fun watching this as a kiwi, because the Fijian culture is…not familiar, but not unknown down here. I forget that the rest of the world isn’t lucky enough to grow up with a dozen pacific cultures floating around teaching you new things 🇫🇯
As Aussie, I agree. My favourite restaurant where I live is a Fijian Indian place!
@@kwoylee5617 I agree Fijian food is delicious.
I think they went the right direction but yeah the NZ and OZ crowd love Fijian Indian.
This video takes me back to the month I spent living with a Fijian family a few years ago. My 'nana' cooked up platefuls of fried kasava and breadfruit, rourou, roti, lamb stew and fish soups, not to mention the copious bowls of Kava! Very fun times, Vinaka chaps!
Breadfruit is criminally underrated, I love it so much
My local chippy does red snapper on occasion. Price doesn't hike up a great deal but the flavour in beer batter is outrageous!
Ahhh, I loved this episode!! I’m so happy you got Guyana. Been watching you guys forever and loved what you did with Fiji’s cuisine. Guyana got independence from Britain in 1967, located in South America. The population is made up of primarily Indian and African ancestry with Amerindian, Portuguese, Chinese making up smaller percentages. I love Bake & Salt fish but Metemgee is also fantastic. Guyana is also known for Guyanese Chinese food. Another random fact Guyanese is 5th most populace foreign born in NYC.
**Also Pepperpot which is reserved for the holidays and has a Amerindian (native people of Guyana origin).
I had a friend who was from Guyana but her ancestry was Indian. At first, I thought maybe her parents or grandparents immigrated there. But one day she posted about how a lot of people in Guyana with Indian heritage were enslaved or indentured servants who were horribly mistreated.
Please please PLEASE keep this series going. Such a great way to see the food of other countries and cultures, plus it’s all new experiences for the boys when they’ve never heard of, much less cooked, the dishes. Absolutely love this concept! ❤❤❤
Much love from eastern Canada! Sorted was originally recommended to me as a way to decompress from stressful days at university, now it's become a three year passion for me that will continue on for a long time to come, it's also helped me learn to cook! I've now become a pretty decent Saucier and an okay home cook thanks to you guys!
I'm in Eastern Canada as well ... Halifax, NS 😊
@@MissV301 Wait seriously? Me too!
@@samuelmader7357 No way!!! 😊😊😊😊😊
@@MissV301 Yeah, small world! 😊
I'm an American Guyanese person and was really hoping that Guyana would win!!! You MUST make pepperpot which is the national dish of Guyana or cookup, another native dish! For sweets, I would recommend pinetart!
Guyana has such a rich history and vibrant cuisine due to the natives from the Amazonian rainforest, Africans who were brought over by the British as slaves, and later, Indians who were brought from India as indentured servants.
Can't wait to see what you guys come up with!!
Guyana! As a Guyanese person myself, I would love to see your take on Pepper Pot, Cookup Rice or our version of Chicken Curry 🇬🇾
I recently visited Guyana! The only thing I can remember was truly unique to Guyana was the pepperpot. I also remember the locals telling me that beef or pork or mutton is truly traditional and not chicken. They said Gordan Ramsey came to visit and decided to make it with chicken and now that's all people know its made with.
YES! So happy you guys are doing Guyana! Our food is an amazing mix of African, Indian, Chinese, and Indigenous. I'd love to see Pepperpot featured on Sorted!
It would be interesting to see the chefs and/or normals learning new skills from experts. Like working to become a fishmonger, butcher, baker, fine dining chef; or in French patisserie, becoming a seasoned BBQ/Pit master etc. It'd be interesting to see how they progress over possibly the same sort of time home cooks would. 😁
Edit: also being able to see their trial and error would be great to see:)
I am fairly sure they had an old "work experience" series. James learnt to butcher a pig and Ben learnt to grow herbs hydroponically, I think.
I vaguely remember a video where Ben learned how to make dosa
I have had Philippine taro and coconut cake and it was very much the same and I love it.
There was a few years ago a shop in plymouth owned by a Guyanese family, they cooked up coconut Choka that was awesome!
Become a food staple thing i make easily once in a month as its so good
My Mum is from Guyana. Garlic pork at Christmas, with a shot of gin, and Pepper Pot would by fun to try.
One of my favorite series on Sorted, I love learning about food all over the world. A very recent video featured KWOOWK, maybe one of these videos should also be a collab? From a place he doesn’t already know obviously. In general though, I do love the format of this series. If they get anything wrong on one of these, maybe there could be a section highlighting that and Ben can talk about why he went one way vs the traditional way? I enjoyed the part where he was talking about lime zest in the cake, especially because later Jamie confirmed you could top the cake with lime zest!
So excited that Guyana came up! My family loves lamb curry, bussup roti or dhal pourie, bara with tamarind sauce, pumpkin and dhal, pine tart, salara roll, ginger beer, and pepper pot. Hope it’s spicy!
I'm from an area of New Zealand with a big Pacific Islander community and kokoda is really common. You guys got it pretty close. But we would never make our own coconut milk, but I can't speak for people from Fiji as to whether they would. And the pieces of fish were too big. Basically you just dice everything to similar sizes and put it in lime juice and coconut milk. Really good result for doing it with basically no recipe.
There is something extremely similar to Vakalavalava in Southeast Asia called Kuih Bingka and Cassava Cake on the Philippines. They are all pretty much the same thing.
The cuisine drift and influence around the Malay Archipelago is interesting
I was going to say that I have had a similar cake cooked for me by someone from the Philippines, who said it was a pretty classic Filipino treat
Delighted to see Guyana pop up on the wheel (my mother is Guyanese, lots of family still there). Lots of good suggestions (tbh would love to see them try making salara) and gonna add saltfish & bake, Guyanese dahl, katahar (since I doubt there's time to do the full Guyanese 7 curry) or pine tart into the suggestion mix too.
Ooo I forgot this series was ongoing, what a pleasant surprise. Glad it’s a country that isn’t internationally recognised with its cuisine, how you find cool new dishes ❤
Yes! So excited to see Guyana be represented! 🇬🇾🇬🇾🇬🇾
As a lot of people mentioned Pepperpot is the national dish but definitely takes time and casareep(which I'm sure you can find in the London area if you know where to look lol) also... Plait Bread to go with it!
Metemgee, Cook Up Rice, Guyanese style Pholourie (made with split peas and not just plain flour) & Mango Sour. OR just any kind of Curry & "Oil Roti"!
This is really exciting, there are so many small cultures throughout the world, nice to see Fiji getting some time!
That snapper looks incredible!
Definitely. It looks like such an incredible place.
@@SortedFoodThat's why i love this series guys! Always on the look out For new cultures, places and their foods!🎉🎉🎉🎉🎉🎉🎉
Never seen a snapper that size. I buy whole snappers from the Gulf of Mexico that are a third of that size at most.
As a fish monger who has broken down many a big red snapper they are a pain to fillet with the rib bones up top so well done.
This is my favorite new format. I really love finding out about new foods, especially the street foods.
I love this series. Ben’s like an encyclopedia of food, very like Sohla and Ham El-Waylly. I would love a video of the 3 of them discussing world food.
yess!!
A pass it on??
Pepperpot pleeease 🎉 18:50
I'm all about this series. I am definitely going to try the Fijian cassava cake, sounds like a basic ingredient gift
This is one of my favourite series on Sorted! Looking forward to Guyana cooking!😍
0:31 giving vibes of Mr. Lover Lover... boombastic
Guyana, exciting! You should definitely do pepperpot, cookup rice is something that my mom grew up with. We also grew up having fried plantains, a lovely snack, and bake, which is a simple fried sweet bread dough, absolutely delicious and a staple in my family. Also researching the Indian influences might do well, not the greatest of history (to put it one way), but definitely had an influence on the food!
As someone who has worked in Fiji, Bula Vinaka Vaka levu for making this video lads. Thank you very much for making this
That red snapper meat is simply some of the most beautiful I've ever seen. Kush didn't just buy a fish, he bought a beauty queen!
Loving this series. Ben is quite possibly one of the most talented chefs in the UK. He is just a natural, instinctful chef. I'm so impressed
I'm glad to view any new episode in this series - as mentioned by many others, it combines intersting culture information, exotic and common ingredients, techniques, Ben's on-the-spot thinking and some mystery about the final result. I wish you could go through every country in the world (and imagine slight sigh of disappointment from all the fans from Grenada, Guinea, Gabon, Guatemala, Ghana, Greece, Germany, Georgia, Gambia, Grenada... I'd guess even some people from "Spin Again"!) but the list could be a little overwhelming :D
This was fun to watch. Just as an fyi, Kokoda is actually pronounced Kokonda since “d” in Fiji is typically pronounced “nd”
oh thank god, I've been yelling KOKONDA! at the laptop the whole way through this video!
what i have enjoyed a lot about this channel over the years is that you have brought so many cultures into focus and i love learning about other people. keep it up, please.
Lived in Ra Province (Vunitogoloa), after Winston hit, Fiji for 2 years. It’s coastal & home to some of the best food I’d ever eaten. Cannot wait to go back there & see my adopted Na & Ta. This video bought back a host of memories so thank you!!
I was so excited to see this video. As a teenager, I visited Fiji in 1971. I think I had kokoda every other night, I loved it so much - with passion fruit and orange juice, which was also amazing. (By the way, if I remember correctly, it's pronounced kokoNda.)
i have indeed Avocadoed a coconut before. If it's entirely intact inside, the coconut must be Cold, and the shell must be warmed alittle before cracking it. The entire inside of the coconut peels away from the hard shell, but leaves the outer brown layer on the inside still on the white flesh. The outer brown part is bitter, however it's good fiber and doesn't taste bad With the coconut.
Hassa curry and pepperpot would be great Guyanese dishes to try!! Making some proper roti or pholouri would be awesome too! 🇬🇾 ❤
I....I've never seen a red snapper even on film before, only cartoons...wow, so it really is like that.
I love this series! It's fun to learn about other cultures, and I love how respectful you are. I hate when people call something that is foreign to them "weird."
as someone who is fijian indian this makes me so happy to see. things i ate in my childhood and still to this day
Bula Guys...I've been waiting a long time for you guys to reach "F," and you have not disappointed, and I hope you guys will cook up some more fijian dish later on...vinavalevu boys 😊
Limes are best cut as a cheek off either side and the disk thats left cut in half. The lime juice pulp lines up differently to lemons. To get more juice squeeze cheeks over quarters.
Fiji ginger is the most unique flavor and aroma in the world. Yes, it does not grow anywhere else. Secret ingredient of the 1000 Island sauce.
Excited to see Guyana pop up on the wheel! There's lots of amazing dishes to try but I'd definitely have to recommend Pepperpot. It's a must have dish especially around Christmas time!
That coconut easter egg is a coconut preparing to sprout, it is a seed after all. The egg is totally edible and has a spongy texture.
For Guyana, I would love to see you guys make pholourie, pepperpot, metemgee, seven curry and vermicelli cake.
Loved this episode. I am from Fiji and so lovely to have episode dedicated to my Home Country
Is it just me or is shouty Mike just the best Mike 🤣 the excitment on just a whole other level!!!
I love shouty Mike!
Been a fan for YEARS so as a Fijian this has been a treat.
Now for my input. Its pronounced Ko-kon-da.
The water is probably a bit too much. We love a thicc coconut milk 😅 After grating the coconut flesh , its mixed with a bit water and then the pulp is squeezed out until coconuty milky goodness is left.
Vakalolo and casava cake (manndrai) are different but delicious in its own way.
Loved this!! Thank you!! ❤❤
Watching Ben in the kitchen is such a delight, even seeing him do tasks such as chopping onions or stripping a fish. There's a beauty and grace to it.
4:40 Barry and jaime bobbing to the rythm od those coconuts is so classic them!😂😂😂😂🤣🤣🤣🤣🤣
I’m from New Zealand but have been in to fiji a few times and Kokoda is one of my favourite foods ever 😍 (Maori raw fish is pretty much the same thing and also the best!)
Another lunch date with sorted : Honey BBQ chips and leftover meatballs sliders, followed by chocolate ice cream 😆. Love y’all!
What a spread 😋
I absolutely love this series! Learning about different cuisines from around the world and watching Ebbers create new dishes is always a great video 😊 I love coconut and finding new recipes for it. I always thought you had to soak and then squeeze cassava to get rid of the cyanide in it, but maybe that’s wrong.
That was the biggest red snapper I’ve ever seen.. I had no idea they got that big! Perhaps Sorted has already done this, but I’d love to see a video on how to properly process a fish (& a cephalopod).
I read somewhere that like 80% of "red snapper" in the land locked parts of America, just isn't, there's a HUGE false snapper market anywhere where you can't catch it. So if you can buy whole or huge chunks with skin, you can tell it's real. Stuffs delicious, I had some when my friend brought it back from Texas.
My favorite vacation spot ever. Great food, great people. beautiful surroundings, and clear water. Thanks so much for featuring Fiji!
It was nice to see Ben and Mike trying something new, preparing a delicious red snapper dish. Also the cake look incredibly so delicious coconut cake. 👋👍🤗
Aww, and here I was hoping for Guatemala. Guyana will be fun. You guys will have to go back through the alphabet and get some of the countries you've missed
We just made the vakalavalava with a bit of lime zest. It is fantastic! We let the shredded coconut sit in the condensed milk for about 15 minutes before adding in the cassava, and it produced a really smooth, almost tater tot like filling.
Red Snapper is divine. I have eaten it when on holiday on an island in the Whitsundays (near Great Barrier Reef) in Australia. Lucky guys to get that as an ingredient. I haven't finished watching the video yet but I hope you enjoy eating this fish.
I was looking for a new episode of this series this week, happy it's out :)
Enjoyable watching Ben and Mike together, they work well together. The dish sounds delicious, we have Schnapper here in Australia too.
Ben mentioned the coconut working with acid being weird because he is use to dairy. It wasn't until I developed a dairy allergy that I started embracing coconut and let me tell you, it out performs dairy in sooooo many ways, the biggest of which is it freezes and thaws without any texture issues! Acid acceptance is the second coolest part.
Wild how different countries have a version of cassava cake. The Philippines also has a version of it as well (the only one I’ve tried) and it’s yummy 😬
Thanks for this guys! Awesome to see our beautiful country and food highlighted on a channel we love.
I am so excited to see Guyana on here. I was born in Guyana and a few of my favorites are cookup rice, paperpot and chicken curry. For dessert you can make red bread/salara bread.
I think the guys did a great job with the ingredients, and it appears to have tasted pretty good. But what do I know, I live in America and I have never tried these dishes, but it looks like they had fun making it, good job Ben and Mike.
Learning about these around-the-world dishes has been my absolute favorite thing on this channel - same as the global ingredients ones - fantabulous!
Well done guys. I was thinking oooh the cake with thick cream or thick coconut cream would be yum.
Have Ebbers, Kush or Ben tried using sweetened condensed coconut milk?
Great video guys thanks. ❤
Love the food you did from Figi. As I am attentive to everything, while Ben was cutting the cucumber and said; "all over the world combined coconut and lime", there was a fart noise was that intentional, because it was spot on and funny. Love you guys! ❤❤❤❤
Outstanding work on the Kokoda and Vakalavalava! Guyana could be represented by Metemgee or Pepperpot
I made red snapper filet once or twice and it the one thing I liked about it was that it wasn't such a soft meat for a fish that doesn't fall apart immediatly as you tough it. Because of that I really wondered whether just curing it would work out well especially with the short curing time they gave it.
Man, we missed the Greek international dish by a hair's breadth but Guyana sounds intriguing and exciting af!