BAMBARA - A criminally underutilized bean.
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- Опубліковано 9 чер 2024
- Episode: 773 Bambara Nut
Species: Vigna subterranea
Location: Fianarantsoa, Madagascar. Bangkok, Thailand. NYC, USA
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0:00-0:50 Introduction To Bambara Beans
0:50-3:31 What is Bambara?
3:31-6:39 How is Bambara used in Africa
6:39-11:30 Bambara Stew Recipe
11:30-16:20 Why is Bambara in South East Asia?
16:20-18:17 What does Bambara taste like boiled?
18:17-28:33 Bambara Nut Milk Review (Bamnut milk)
28:33-32:56 Bambara Noodles Review
32:56-34:18 Conclusion - Розваги
YES I WAS LOOKING FOR PEANUTS THAT ARE BETTER THAN PEANUTS
For peanut butter: sunflower seed butter. For snacking: baruka nuts.
@@belg4mit those both sound pretty expensive, super markets near me consider chickpeas an exotic item that has to be imported.
@@belg4mit my supermarket near me considers chickpeas an exotic imported item...
@@Thegingerbreadm4n Yes, baruka nuts are pricey. However, in the U.S. sunflower butter is readily available and the cost is the same or only slightly more than a name brand peanut butter. You're mostly likely to find the "Sun Butter" brand. "Once Again" is also good, but you'd probably have to order from them online. There may be a small premium for "Once Again", but you're supporting an employee-owned company.
@@Thegingerbreadm4n Baruka are expensive. Sunflower butter is not. "Sun Butter" is readily available in the U.S. for the same price as name brand PB. You can also order online from the employee-owned "Once Again."
Fun fact!
Since peanuts are really important to West African cuisine, most West African languages adapted their native words for the Bambara nut to refer to the peanut instead.
That's why there are so many unique words for "peanut" in West Africa even though they come from the Caribbean.
Also, shout out to the Bambara people of Mali, Ghana, Guinea, Burkina Faso and Senegal! They actually had an empire over all of these lands from 1700 to 1860 which was a successor to the Songhai empire.
I have been trying to find a local bean/but called Okpa in my husband's village it's so delicious that I have a hard time believing it wasn't sold in the US. Now I've found it!
I was kind of surprised when you said “quite similar to the peanut.” At first, I thought it looked like a chickpea. Maybe I just want some falafel. Bambara bean falafel sounds like a good idea actually.
Or pastacheech (macaroni and garbanzos in tomato sauce/soup).
I think by saying it's lacking in "sulfur-containing proteins" they mean that it is low in Methionine and Cysteine, the two most important and common sulfur-containing amino acids that are used to build proteins. Sulfur is pretty important for, you know, building DNA among other things, so those amino acids are also important as the main way we get sulfur.
I looked it up, and it does appear to be relatively low in those amino acids but...honestly, there is a TON of variation in the data? I found numerous papers detailing the composition of it, and it can vary WILDLY due to a number of factors, including where it was grown, when it was grown, and how it is prepared.
Wow aren't you a super fucking smart and inquisitive person. Wow
@@chazlon5061What?
@@Tinil0 bro ur so smart u can make a billion dollars with your science knowledge
DNA does not contain any sulfur. It is a combination of nitrogenous bases like purines or pyrimadines, deoxyribose, a carbohydrate and a phosphate backbone.
So… low-sulfur soils like those used for growing sweet onions result in a lower content of sulfur-containing amino acids? Really?
"Look everybody, we gots a tarentino fan ova heeah"
-Reservoir legumes, probably
The camera pan did it for me, making me realize the other carton was dancing, and then I put it together 🔪👂🐕
Was just about to comment on that, he definitely did the scene with cutting off the ear
This channel started more that a decade ago with great contents t, the subscribers below a million baffles me 😮
I agree 100%
an, I wonder if these can be grown in a temperate climate, since we'll be getting longer and warmer summers as the years pass by.
OMG i just noticed that i wasn't subscribed yet
i coulda sworn i was ...
I guess it's the type of content that gets a lot of attention for a few videos, but then people aren't all that interested beyond the most obviously strange fruit and plants. It's a shame really, it's the perfect content to watch while eating and he can be funny too!
Man, I still remember your fake milk videos and the insane intros you made (which were amazing)
Did you not get a recommendation for the huge compilation of the milk videos that Jared released last week? 1½ hours - ua-cam.com/video/zLFIcnzOAFo/v-deo.html&ab_channel=WeirdExplorer
There are two proteogenic aminoacids containing sulfur. Cysteine and Methionine. The latter is an essential one that our bodies can use to synthesize the former making that one semi essential (genetic defects in the enzymes used to convert those can make them essential again).
They're used in a myriad of proteins, especially enzymes. Those often contain cysteine as part of their catalytic site for substrates to bind to.
You won't trick me with those magic words Sorcerer
fwiw the methionine most folks get via the sheer abundance the prevailing western diet offers ought to be sufficient to prevent malnutrition, and with that in mind I think the world could benefit greatly from having another does-it-all legume crop at our disposal. In the global south there is a struggle to have enough food even if the food you do get is incredibly nutritious. It’s exciting to wonder what insights modern agricultural and genetic engineering practices could yield with more foods
Thank you! My biochemistry is ancient and rusty.
Until this evening, I never knew that there was a hole in my life that could only be filled by a Quentin Tarantinoesque slash thriller performed by two plant-based milks.
But there ya go.
Now I feel that 2024 really *is* going to be a worthwhile year.
So many thanks, Jared. So many thanks.
After watching this video, I wentback and watched the 'Fake Milk Face-off', which was posted a couple of days ago.
It's 90 mins of pure joy as plant-based milks confront each other in dramatic reconstructions from famous films.
If you haven't seen it, I can't recommend it highly enough.
ua-cam.com/video/zLFIcnzOAFo/v-deo.html
Wonderful episode, about one of my favorite foods. I buy my Bambara Nuts in 1-3 lb bags at Eddie's Place African Market up in the Bronx. They don't always have them so I call in advance. I use them in so many dishes, even making my own Bambara Nut Milk the same way I do Soy Milk and Almond Milk. They go great with Native African Brown Rice (which contains the missing Sulpher Proteins you mentioned) and I mix the two with Mushrooms to make Vegan Burger Patties. I'm going to try making a Complete Food Milk with Bambara and Broken Rice.
You may have had too much fun with that hostage situation.
22:14 There are indeed different coloured varieties of Soy beans, they come in brown, yellowish, green or a purple black.
What a pity that Bambara is apparently not suited to be grown in my temperate climate zone! As so often your portrait raised a longing to look for seeds for my garden... 😂
This video was; great, great, great, great, great, great, great, great... and so on :D
Well, thank you for this heads-up about a Legume I wasn't aware of, but, reassuringly, it is a Vigna, just like the black-eyed pea, the mungbean, the Adzuki, the Urad, and the rest of the Cowpea species and varieties. These are the sane Old-World alternative to them crazy American Phaseolus beans, soaking in 3-4 hours instead of 48hrs, and cooking in an ordinary pan in less than 20 minutes instead of 65 minutes in a pressure cooker!
A big plus of Vigna, is that if you feel gassy after eating them, you can safely blame the onions! Beans ARE ballistic and, while very tasty, have way too much recoil for poor old IBS me!
Epazote
Just tried the bamnut milk for the first time recently. I like the taste. Unfortunately though, it is still a bit prohibitively expensive for my region. Excited to see how it shapes out. Thanks for the deep dive.
Jared, I love your pivot to more in-depth research and applications for the foods you review. Intertwining the market find on the Thailand trip with environmentalism and sustainability in Madagascar alongside useful recipes is the best use of this material. I really hope these long form videos are reaching more screens and getting people thinking. Cheers!
Wow I have never heard of these but like many other things you have featured I will have to try it!! ❤ I'm in colombia currently so I'll be sure to try borojo juice that you made before here before I leave today I got some of the pulp and cinnamon etc so I just have to go get milk!!!
Your channel is always the best part of my week
Love to see jareds cooking skills improving over the years lol. Great video as always!!
in indonesia we called it "kacang bogor" or bogor (city name) nut
Several years ago Brady Haran posted a video on the moribund channel foodskey about these, and th work to try to develop commercially viable cultivars for other climates. It's worth a watch.
9:18 "Vegeta, what does the counter says about his power level?" 😂
There are reforestation projects going on in Madagascar, and the government seems to have comitted to it, but there's still a long way to go.
They call him the Weird Bean Explorer
Many people are saying this…
9:19 Hmmm. I usually swear by Piccolo brand seasoning, myself.
13:20 wow! so great!
very great
I see that Soymilk never recovered from covid lockdown! (Nicely done!)
A lot of people just like other fake milks more. Soy milk was only popular because it used to be the only one available.
I'm always looking for a better source of protein and nutrition. I had gastric bypass surgery back in 2004 when I was 500 pounds, and while I'm very happy to be able to keep my weight between 177-185 ever since, I have horrible absorption problem. It actually looks like I'm eating even more than I was before the surgery, but upon a blood test I've got doctors yelling at me for not taking in enough.
Whoa that's weird.
Nice homage to Reservoir Dogs. Wonderful video as always!
You mention "you can make a paste out of it and have it like pudding". That comes up when you google it as a dish called "Okpa", and is also a word you seem to find on the export packaging quite a lot. I loved the video, though I also would have liked to see your reaction to the Bambara in that form! From the recipes online, Okpa almost sound like tamales without the filling and with spices mixed in.
I know its impossible to do everything and keep the video a reasonable length tho!
I also appreciate you shedding a light on the origins and also the VOC. Being a Dutch person in her 30s, I still (embarrassingly) grew up with the exaltation of our glorious colonial past, and although I had the curtains ripped down in my early 20s, it's still good to know how the echoes of my country's past are etched in real world, living history.
Great video, just a couple of notes: The same company makes a "barista" version of bamnut milk that in my experience doesn't do the clumping thing in coffee. Also, one of the biggest issues I have with vegan milk alternatives is that so many of them have little to no protein. Seems unfair to not highlight how bamnut milk doesn't have this problem.
Loved the silly, surprising interlude!
Sold on Amazon as Bambara beans
Just want to say thank you! I very much enjoy the longer videos. I love when you educate on the plant, cook with it and show different products that have it. 🎉
Madagascar so cool
Wow speed
I was just watching the Lukak Jungle Durian episode
Oh right the milk peanut-adjacent one, so exciting seeing all these uses and positives
Everything, Jared. Thank you for the many unexpected laughs when all I wanted was to learn about legumes. Love the Divine shirt to tie the chaos together.
You're so welcome!
Just love this guy and the love he puts in his channel! Thank you Jared! Greetings from an German guy
i love this channel. thanks for all the knowledge over the years
Beans.. yes 🤘
"sulfur-containing proteins" means the amino acids methionine and cysteine. Methionine is an essential amino acid that we can't synthesize ourselves. Sulfur-containing amino acids are important in your body because sulfur-to-sulfur bonds are what allow proteins to take complex shapes.
Aaaah love that the fake milk face off gag is alive and well in other videos!
Thank you for the allergy information!
After watching your video, I rushed to Amazon to buy some Bambara groundnuts, but the reviews said the packages of beans for sale there were either filled with bugs or smelled of petroleum. Wikipedia says they require a very exacting growing climate, or I would try growing them here in Southern California. Wish they were more widely available.
The music you chose for the VOC story is so appropriate.
Great video, thanks!
This is a really good video
Interesting and through
Loved this video, I have a suggestion for a more common but overlooked plant/fruit, FUCHSIAS, they are grown because they’re ornamental and there’s a bunch of different varieties and they’re all edible, some taste better than others. I’ve always loved the flowers and I only just found out they produce an edible fruit, so I thought of your channel
well peanuts are beans too, and grows underground too, so it's not too surprising the bambara bean is similar. However, I did not know about it.
Never heard of this one. Excellent video
Glad you enjoyed it
Sounds very promising. I wonder whether it is a tropical plant only, or would it be possible to cultivate it in Europe, too.
Tricky. The plant needs less than 14 hours daylength to flower and produce pods. It needs 110 to 150 days from seed to harvest. It is sensitive to low temperatures, though I have not been able to find out how low. The optimum temperature is 20 to 28°C, the seeds need 30 to 35°C to germinate. The plant only slows its development if temperatures exceed 38°C. It is a very tropical plant. Edited to add - apparently you don't want the temperature to drop below 16°C.
@@pattheplanterThank
you for your research efforts. I was wondering if these would be possible to grow in northeastern USA and you quickly answered that with a (sadly true) probably not.
I believe the bean is what would be called a pass-along-plant if it is not part of their immediate culture and classic dishes.
Bambara is also a criminally underrated band!
22:08 It's made from a dark skinned, sweeter cultivar of common soybean (Glycine max)
I wonder if the company What If Foods will email you back now after you said you liked it's products?
I liked the little milk off continuation portion of the video lol
Did you taste any of the coconut in the milk? P.s. The Dogs section made me giggle. Was great!
You’re right. I have never utilized this bean.
Slurping noodles is just fiiiiiiiinnnnneeeee!
Thanks Jared. Para bailar La Bambara, Bam, bam Bambara, bam Bam, bambara.
Omfg, I LOVE what you do (unkown fruit/veg, how to possibly use them, their culture) But the stop motion milk interrogation PRICELESS!!! Not enough thumbs up buttons for this!
any chance you can help a fella get some for growing? I am always fascinated by the things you find and have honestly begun growing a number of things because you have introduced them to me. I have to be honest you have been a big inspiration for my delve into exotic gardening. Update: I found some!
Sounds tasty. I'm going to start growing them.
between a bean and a boiled peanut?! holy shit dude im lookin for these in the african aisle asap
I wonder what bambara nut cookies or cakes would taste like and if they would be a better choice than typical peanut cakes
this song is a banger fr helps the video alot.
... 19:44 "And here we see the plant milks in their natural habitat... " >)X^D
LOL!!! 😂 Loved all the humor. Very informative as well...already ordered some bambara to try. (Ps, good luck typing bambara without your autocorrect telling you your wrong multiple times.)
Great video!
Glad you enjoyed it
You have a Dutch East Indian Company coin???? AWESOME! 🙂
sounds really good tbh
9:47 that looks wonderful.
I love your little skit with the oat milk lmao
I believe the Lead Singer from Jane’s Addicion & his Sidekick, Bean Traveler, might be on to something…
Which spices did you use for the stew? EDIT: You used Vegeta, too! Sorry, it's just funny to me as a Hungarian. It's a Croatian salt and dried veg mix, but in Hungary, we use it for many kinds of savoury soups, or even flavouring rice. I had no idea that I was going to see it in an American video recipe.
it's not commonly used here. but I love the stuff 😄
9:22 I was not expecting to hear Vegeta😂 (character from Dragon Ball Z)
This looks perfect for rice cakes.
I'll have to see if any are accessible in my area to test.
I wish that I could "Thumbs Up" more than once.
Amazing ❤
Awesome, a new vid! Cant wait to watch it before work.
Hope you enjoy!
How about doing more bean episodes?❤
that name is giving me Dragonball GT flashbacks
I bet bambara nut would be delicious in a peanut punch. I had peanut punch first in Aruba and I can't stop thinking about it.
The Bambara groundnut is native to Sub-Saharan Africa (Niger, Mali....) where it is an important staple crop, it was introduced to Madagascar by the french.
Arab traders introduced it to China where they produce now over 10 million tons a year. And a more plausible explanation on its spread to other Asian countries.
They have dozens if not hundred of different species of it in west Africa from dark black to green, yellow.....and even different shapes, .
As a vegan - I’m excited. 🎉 😊
Peanuts are my favorite "nut" / legume. I'd love to try some bambara groundnuts! Just like peanuts, I bet it would be really good in a stew or curry!
I'm curious if most people with peanut allergies would be able to consume bambara or not.
Don’t forget the Portuguese, the Dutch followed the Portuguese, only they did it bigger and more viciously, not forgetting the Portuguese were still maintaining a colony in Indonesia at East Timor, until 1975, ironically, they still held on in Angola a bit longer.
The fact that the Thai and Indonesian names are descriptions and the Vietnamese name is from English suggest the plant is more recently introduced to Southeast Asia. Things introduced more than a thousand years ago usually would have names that look like an original word.
Very, very interesting! I have a few African markets nearby. I'll see if they have any bambara nuts. I enjoy boiled peanuts and peanut curry, so I think I will like this legume very much.
In parts of Nigeria Bambara beans are made into a vegetarian dish (not in all cases though) called "Okpa" and its eaten with a hot pap made from maize.
Legend says he is still counting those Greats...
Very sound theories on the origin of Bambara nuts in East Asia. You could write a paper on that I think, though this video serves as a good theory in and of itself. Super interesting.
thanks!
Here called Kacang Bogor
So I am wondering if the "milk" would make ice cream.
Barabam sounds funnier
Hell yeah nice peter saville shirt
Was just wondering the other day if there were any other nuts that were really beans
Their porridge looks a lot like what we call "fèves au lard" here (which is a delicious meal), especially when you showed the one with a piece of meat cooked in it.
any plant that "fixes" nitrogen into the soil from the air is classified as a legume. Beans are best known "legumes."
Explorer: shall we do the bambara dance at my clothing optional nightclub, ok?!!
These feel like such a good addition to a veg curry
Definitely!