Cooking a Dish from Every Country in the World | Burkina Faso 🇧🇫
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- Опубліковано 20 тра 2024
- Fat Rice (Riz Gras) & Bean Cakes (Boussan Touba) from Burkina Faso
#burkinafaso #cookingeverycountry #antichef
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Recipe:
Riz Gras - Fat Rice Recipe:
allafricandishesng.blogspot.c...
- tomatoes, chopped
- 1⁄2 cup oil
- 1 lb beef or 1 lb chicken, cubed
- 2 habanero pepper
- 2 garlic cloves
- 1⁄2 onion, finely chopped
- 4 tablespoons tomato paste
- 4 1⁄4 cups water
- 1 Maggi stock seasoning, cube (or chicken bouillon)
- 2 1⁄2 cups long grain white rice
- Salt and pepper
Boussan Touba Bean Cake:
www.food.com/recipe/boussan-t...
(for 6-8 people)
14 ounces dried black-eyed peas
half a small onion, chopped
2 small carrots, chopped
1 egg, beaten
salt and black pepper
tap here
flour, for coating
peanut oil (for frying) - Розваги
The intro to this series is gonna be pretty long at one point… and I am here for it!
Yeah i was wondering that and i am too so here for it. How beautiful it would be
Same. This is going to be great!
Absofrigginlutely! \m/
Im really hoping it's long enough that I can hear the rest of the song
15% of the way through UN recognised states so far.
I am from Burkina Faso.thank you for honoring us 😊but boussan touba is more like pancake
I can’t stand black-eyed peas. Any suggestions for a replacement bean?
any bean@@shilohmjh7628
It is a mistake to say thank you for honoring us, as you already are, Burkina Faso is a country of honorable men
I'd love it if you continued this series!
Yup I’m here now wondering if he’s gonna do anymore
For far too long, we've had hyper professional/perfectionist chef youtubers
It's real nice to see cooking channels that aren't so "pretentious" and "uptight"
I absolutely love this series. My dad was a chef and as such I grew up trying a lot of different foods, and I absolutely love the impact food has on culture and vice versa. This series has helped me discover dishes I've never heard of! Your curiosity is so refreshing and super entertaining!
Love this!
Maggi cubes are made from carefully selected ingredients. Each cube contains iodised salt, sugar, chilli, pepper, cloves, cassava, onion, corn starch, monosodium glutamate (MSG), palm oil, soya lecithin, color caramel, and lovage. In some countries, the cube does not contain cassava, but fermented soy beans.
Gotta suggest 'Whizzy Miss Lizzy' for the food processor! :D
Also, I wanted to say, I think you handled the background part of the country quite well, as you always do. It's tricky when a coutnry is going through tough times and that is usually reflected in the cuisine. You handled it well and didn't come off as patronizing, which is super annoying, so I really appreciate it!
Love the name!
I really enjoy this series. I love the way you are sensitive to the country’s social and economic ways without being patronizing and just celebrating their unique cuisine. Kudos!
A lot of African countries, especially West African countries like Ghana and Nigeria have a variation of the 'fat rice' Burkina has. They are just called different names. But the recipes usually contain rice cooked in a tomato blend of some sort, as well as adding Maggi cubes. We also have a lot of foods that are deep fried 😅. And as a ghanaian, people can be super critical about it in my culture anyway. But I can't wait for Jaimie to cook food from Ghana and other West African countries. It's super great to see Jaimie attempt to cook authentic recipes and explore more countries' recipes!
We'll try our best not to judge lol. He might try Ghana Jollof but that would be too safe.
Nigerian culture too. Every ounce is measured with taste for salt and spice and any variation is critiqued mercilessly.
In Brazil, this exact dish is called "galinhada", which makes a lot of sense, given the African roots in Brazilian popular culture.
great video, as per usual! helpful tip, if you freeze that kind of stuff for an hour before dropping it into the deep fryer, it'll hold it's shape way better and the odds of it falling apart will lessen tremendously. It's been a genuine gift watching you learn and grow as a cook, you're doing a great job keep it up!
Also! When the recipe said 1 large egg and you don't have any, two small ones will relatively do fine since the egg will be the binder for that bean cake.
Thank you for not editing out the little things that EVERY home cook goes through (you know who you are, lol), and sometimes remaking stuff when the first attempt is a total fail. I really enjoy your channel, and watching you improve is very cool. Good luck!
That rice recipe actually looks like something I could eat regularly.
Tip for the bean cakes or similar fritter-type things: Fry them in less oil. The crust depends on the heat of the pan, as well as the depth of the oil. Less oil means more of the cakes surface area is touching the pan, however don't use too little oil as the cakes will stick and tear apart as you lift them. It is a very different process to frying a burger patty, and it requires finesse which comes with practice
Also, I know he loves his le crueset but I wonder if a regular cast iron or carbon steel pan would have better release. I've noticed cast iron enamel can get sticky with frying, similar to stainless...you have to wait for it to be fried enough to release without destroying the thing.
I am going to try that. I have tried to make different bean fritters in the past and the results have been hit or miss.
Opting for an extra large egg or two small instead of only one small would have helped a lot, too. One small egg for that much filling was definitely lacking.
@cinemaocd1752 When deep frying, not really, but when shallow pan frying like this, absolutely. That initial crust is vital for structural integrity.
He just need to chill those bastards in the freezer before frying. Good as gold. ✌️🤷♂️
Love this series! Tip: If you want to easily clean out the scraps of your food processor for the last of the good stuff, chuck water in and blitz it for a few seconds. The blades will whip the water around and you won't have to awkwardly scrape.
You can also use this method to clean it - dump water and a bit of liquid soap in and turn it on, easy clean.
I think you might have just saved my future self from a lot of annoying cleaning, random person on the internet. Thank you !!!!
Thank you! Very helpful!
and this tip applies to blenders too. ;)
That's what my husband does to clean the processor. Saves me so much time now. I was doing it my grandma's way. 😂
you are so unintentionally funny (in the best way possible) and highlight it with your great editing. your videos always crack me up.
Jamie, here's a method for using all the tomato paste before it spoils.
1. Take a baking sheet small enough to fit in the freezer.
2. Line it with wax paper.
3. Scoop out the entire can of tomato paste in 1tbsp dollops and put them on the baking sheet.
4. Put the whole thing in the freezer overnight.
5. Next morning cut a piece of plastic wrap into little squares; as many squares as you have dollops of tomato paste.
6. Put a dollop on each square and twist it up like a piece of candy.
7. Drop the twists into a plastic bag and stick it in the freezer.
Now you have a whole can worth of 1 tbsp portions of tomato paste. Fast as hell and you don't have to worry about it going bad.
Wow! Thank you! Never have I thought to freeze it!
@@arlysveen706 thank you. Not only does it make things lots easier but I have yet to run into a recipe that has less than a tablespoon.
@@steveolson2095 You can also use ice cube trays. Saves on single use plastics.
This is also good for left over chipotles in adobo sauce.
What if you include some dependent territories too, I mean they too has variety of dishes to look, I think it could bring this Cookin' Around the World series more diverse and really exciting
Hi Jamie, keep those Maggi cubes…. That’s the only bullion cubes I can get in Costa Rica so you will need them when you get here!
Also next time you get a cold or just feel crappy make 1 serving of shell pasta, it has to be shell pasta so you get the juice with every bite. After draining put a LOT of butter on it (Make Julia proud!) and put in a soup bowl. Then take a cup of water, add a Maggi cube and bring to a boil, stirring to break up the cube. Pour it over the buttered shell pasta, stir and eat! It always makes us feel better! My Hubby and daughter call this “Mom’s Homemade Chicken Soup”! Haha 😂
For frying the bean cakes and other soft foods I'd recommend freezing them first so the outside has a chance to set up during the cook before falling apart. Also use less oil and something extra nonstick like a well seasoned cast iron.
OK, so i know Venezuela its really far ahead, but i would love to watch you recreate the Christmas dish that consists in Hallacas ( similar to tamales but nor the same), ensalada de gallina (chicken salad), pan de Jamon (bread stuffed with jam and olives) and pernil ( a pigs leg baked in an oven for several hours) with a drink called carato 😊
fun fact: it's not the seeds that make the pepper hot. it's the white veins in the pepper that do. the thicker the veins, the spicier the pepper in spicy peppers. Pepper Ed taught me that.
Its actually both
@@DimT670 It’s actually not. While some of the capsaicin of peppers may be found in the fleshy stuff to which the seeds are attached, it’s not in the seeds themselves. The only reason to remove the actual seeds is to eliminate their flavor and texture if you don’t like those.
@markhamstra1083 Idk, if the "veins" you refer to aren't that big, then it stands to reason the seeds would have a greater effect, comparatively. When it comes to peppers, I'm a wimp. From experience, I know that I must deseed if I expect anything to be edible. So, sure, maybe to the pepper connoisseurs the veins do more, but to the average pepper wimp, the seeds are just as big a problem.
@@gloriouslumi That only stands to reason if you don’t understand the botany of peppers. Seeds are not where capsaicin is found. If your “de-seeding” is reducing the heat of the peppers, then you are removing something more than just the seeds.
The combination of beans and rice creates a complete protein. Beans alone and rice alone both lack certain essential amino acids. If eaten together, however, each contributes what the other is missing to form a complete protein.
The rice portion of this is reminding me of Arroz con Pollo that I make using chilies , onions, garlic and tomatillos.
So yeah, writing up a shopping list now. 😊
I decided I was going to do a similar cooking journey as my NY adventure for 2024. I'm excited for you to pick this series back up!
I love this series, it's so fascinating, and I love that you show the flawed ones as well as the homeruns!
Hi! great episode as usual. ;) I have had the same problem with falafel, when i tried to deep fry them. Falafel don't even have egg in them. Talked to professional falafel makers in town. They didn't have my problem, so I went on the internet. Someone said that i needed higher temperature of the frying oil. I tested that and my falafels haven't fallen apart since then. Some crumbs perhaps but not this total collaps. If it is the temperature it explains why the first one held and not the others, bc the temperature sank when you put the patty in. So i would wait a bit after putting something in so the oil has time to go up in temperature again before you put more cold things in. :) Hate to loose food like that. Maybe get a frying termometer? i have that on my wish list. ok, bye! love your videos ;D
I can never cook falafel without them falling apart so that is a great tip, thanks
I swear the sirens and you hoping everyone is okay needs to be in every episode!
Maggi! Different in every country, my Belgian husband loves the bottle of seasoning he used there. The one we buy in the States is close, but not the exact recipe from Belgium. Enjoy!
Love this one! I made the two Bulgarian recipes this weekend. They were delicious and super simple.
I can't wait for you to get to Greece (where I am from) and see what you'll make! Also, I have learned so much from you since last year that I found your channel. Keep going!!
(sorry for any English mistakes)
Your English is excellent. No need to apologize.
Oh yes! 😋
Beans + rice - you can’t go wrong. I’m with you on the deep frying, Jamie. It’s too fraught with food peril!
Great video. Love from Burkina Faso 🇧🇫 ❤
❤️
Sending you love from Colombia here man! We also love Maggie cubes here! And can't wait to see you represent my country! In know you will ace it!😊😊❤❤
I'm all here for the Tio João Brazilian rice working as a blank canvas as we use it here in Brazil! ❤😂😂
Now I don't have any excuse to not making this recipe, since I already have literally everything here in my pantry
Then grab a lunch and sit tight because bRazil comes before bUrkina faso, he already made a video with feijoada.
@@insertnicknamehere That was absolutely brilliant! This channel makes me want to cook all sorts of things, Jamie's videos are instant classics!
love love love this series.
Love this series so much!
Glad you're posting this series more often.
This series is fanfastic man! And you turned it out so quickly! Youre the best!🎉🎉🎉
Yay; another in this series so quickly 🎉🎉
What a cool idea. I already enjoy your cooking. I won’t miss one episode of these.
I love how much you enjoyed this, I'm making this rice for sure.
It looks really good, like this country's version of meatloaf and mashed potatoes. Like you said, comfort food, all the way.
Hi Jamie ❤ I'm finally commenting after watching a number of your videos to tell you that I absolutely love them. Not only did they reignite my interest in cooking (it's been a hobby of mine since I was very young) but I think they will always have a special place in my heart, as I discovered your channel while in the hospital (still there right now, actually 😂). Your fun personality and passion for cooking brought me so so much joy at a time when it was difficult to stay optimistic every day, and so i thank you from the bottom of my heart.
Also, an absolutely joy as a french person to watch you cook so many dishes from my country! ❤
I love the music cue used for the intro!! I first loved it during the jelly roll cake video
I wish your content came more often! You’re amazing!
my Step dad once sent me to an African store to buy Maggie cubes. all he said was get 2. 2 what ? 2 cubes ? 2 bags ? 2 boxes ??😅 well once i told him the price it must’ve clicked cause he said well damn 😂 . we now have 400 maggie cubes sooo if anyone’s in need of some maggie , i got you 😂😂😂
😂😂😂
Smash it with a little bit of oil to form a paste and use it to season chicken.
I love this series!!! But i love all of them really
It's my favorite series on this channel!
The music so appropriate! Love it
I bloody love that intro music you use for this series.
This looks sooooo delicious! Most of your recipes have ingredients I cannot eat but with a tiny modification, I can this!!! I am making this!! Thank you!!!
Lived in burkina for two years. Love riz gras!!haricot had a lot, but not as bean cakes. But the way to decorate the rice is that you have some whole veggies like little egg plants and peppers that cook in with the rice and then spoon them on top
Keep going man keep it up. Proud of you
Usually, when you make this, you scrub away the outer layer of the black eye peas.
The outer part makes it tougher and difficult to hold together since it is more fibrous and smooth.
Removing it ensures the mixture will hold it's shape when cooking.
Rice looks good. Was hoping that one of the great city names, Ouagadougou, would get a shout out. But, we still have Mali & Timbuktu in the future...
I lived in Togo for many years, Moyo and Akoume was my favorite thing to eat ever. But you might have to go stay with my mother in law in Lome to find out how to make it....
Can't wait to see what you cook from New Zealand 🖤🇳🇿👍
The bean cakes look almost like falafel. When I make falafel I’ve always found it best not to use any fresh herbs or veg. I use either onion powder or the dried onion flakes and dried herbs. No egg. And I refrigerate the falafel mix for at least a day before I fry them. That way they hold their shape much better.
This is such a fantastic dish. I will try to make it this month
The rice looks so tasty! I might try that for dinner :)
I like that he always seems to enjoy his food
I make pinto bean cakes with leftover beans. Blend up beans, onion powder or finely diced onion, garlic powder, salt n pepper, and a small amount of flour. Just enough flour to make them stick together. Pat flour on outside and fry. They’re delicious!
Looks like a great one to try!
We need more videos of this series :')
Oh, man, what an amazing series! Thank you so much for putting in the work to make it happen! As for the bean cake falling apart, I think I'd try treating it as I would treat an acaraje (a similar fried bean cake traditional from African-Brazilian cuisine that I would bet shares roots with Boussan Touba) or a falafel: try frying it at a higher temperature, for which you can either use way more oil, as to cover at least the entirety of the cakes, preventing it from cooling in the middle of cooking, and/or make way smaller batches.
In my experience, if the oil loses its temperature, instead of forming a crust and holding its shape, this type of bean cake will soak the oil, causing it to fall apart. Another possibly useful tip: in traditional acaraje making, we put a whole onion in the frying pan, peels and all, just making sure to poke it with a fork before placing it in the oil, because it is supposed to help regulate oil temperature while the cakes fry. Anyway, hope it helps!
Every time you drop a new video I smile.
Habanero peppers are my favorite-the flavor is so good! The heat is up there for folks who don’t like too much heat-but I love seeing recipes use them.
They taste fruity don't they? Such I nice flavour to go with the heat
Ooh going to have to watch the rest of these. Been cooking a dish from a randomly generated country each week for a few months now. Inspo!
Here in Australia and other countries Maggi is pronounced with a soft g!
Definitely mixed up your pans here :D Pan fry in shallow pan!!! Entertaining as always :) TY!!!
I'm looking forward to something more exciting that Moussaka when you get to Greece! There are so many awesome dishes!
When making a patty of any kind, refrigerate the uncooked patty for an hour.
It helps hold them together.
What a fascinating series! I feel like this goes along well with Beryl Shereshewsky's channel:)
Hmm that looks awesome 👍
Cant wait til the intro is like 2 mins long - so fun to be reminded of the ones ive seen
thanks for this....cant wait to try the fat rice
Here in Greece we also use Maggi, is generally cheaper than Knorr. 😊
Maggi is a crucial element to cuisines all over the world. I think we're going to see more of those cubes in future episodes.
To make fragile stuff like the bean cakes easier to fry, stick em in the freezer for a little bit to firm up some
I've had the exact thought "what're some rice dishes from every country, so I can have ideas what to do with rice next and what to combine... Damn near everyone uses rice" I got through about 8, resonated with 4, and then was like "ok yeah don't need more ideas". But now my rice usage has gotten kinda boring again, so I'm REALLY happy to see a playlist full of ideas (being honest, I have other priorities higher than finding rice dishes so I probably wasn't gonna search them up for a while...).
What I'm trying to say is thank you lol
Those stock cubes are way popular in a lot of African cooking, or so I've noticed. Anywhere you would add salt to a savory dish, they tend to get crumbled up and added instead. A great African (Nigerian, specifically) channel I watch is Africa Everyday.
Babatunde's channel? Small world! I know Africa Everyday from his collaborations with the British UA-camr Atomic Shrimp. 😁
@@WaddedBliss Yup! I found him that way too. Mr. Shrimp has a wonderfully relaxed channel, and Babatunde's is a great compliment to that.
Maggi cubes are also very common here in Germany!
Wow I didnt know this was a thing. I make a similar rice once in a while here in Atl Canada (without the spice). Ive only seen 1 other local person cook it, and thats where I learned it.
For the water added to the tomatoes/rice, I use the water from boilling the chicken thighs - bone in and skin on. Then I debone and skin the meat. Adds a lot of flavor. (I dont use extra fat, theres already a lot from the chicken depending on how many were boiled) Its def filling and satisfying.
Would love to try a bean pancake with it too tho! 😊
Oh. In Cameroon you'll have Beignets de koki which use the same beans/fry as this one. You should definitely also have use for Maggi cube.
This is awesome! I’ve also been trying to do national dishes and making shorts videos on them. I come here and reference you.
I would eat that. Bean dish looks especially amazing, but I've been known to buy black bean burgers before (on those days I want a more veg-based meal). I was surprised the habs were not spicier. Great vid, thanks!.
Maggi's distinct flavor comes from lovage, an herb that is essentially unknown in the usual cuisines of the US. Another great show.
EDIT: I stand corrected!! Maggi tastes like lovage, but it does not actually include the herb, as people are pointing out in response to my post. I'm shocked, because to me, it absolutely has that lovage flavor.
I had no idea! 😮 thanks so much! I have been raised on, and still survive on Maggi 2 minute noodles, beef and chicken flavour. I always "mod" my noodles with hot sauce, spring onion, cheese and whatever else is floating around 😅
No wonder why I have "lovaged" it for nearly 40 years!
@@bethdoublekickchick8007 Yeah, who'd think that one of Switzerland's most distributed and beloved export articles would happen to be a simple bouillon cube, respectively liquid seasoning?^^Also, there used to be no lovage in it; the taste is a synergieeffect caused by the composition of the various ingredients
@@FelisTerras There's no real lovage in Maggi? It totally tastes like lovage, and Maggikraut is one of the names for lovage. I almost can't believe it!!!
I think it's flavour enhancers 😂😂
And in German we now even call the herb maggiherb 😂
Hi Jamie, love all your videos! Where do you get your inspiration for this series? Seeing that you are approaching my country, Czechia, if I just may see you prepare the Czech fruit dumplings 😇😍 Those are very typical and considered a real Czech thing (the cuisines of central European countries are somewhat mixed and often people confuse what comes from where) and most Czech people have fond memories of their grandmas preparing those! Greetings from Prague!
What do you typically add there? Fresh fruit?
There is a nice recipe on yt " OVOCNÉ KNEDLÍKY - Česko na talíři [ W/ SUBTITLES ]" Most common is it with apricots but you can also put plums or strawberries there. Also fresh bluberries are amazing!
You were actually shallow frying the cakes (the food was touching the bottom and the oil depth was half the thickness of the food) which is correct for such a fragile item. However, you should have also done the frying in a shallow pan - such as what you used for the rice. The lack of maneuverability of the deep pot led to them breaking up when you tried to flip them. Deep frying is where the oil is deep enough to submerge the food (e.g French fries in a basket) or allow the food to float (think donuts).
That looks great, and you didn't lose ALL of the bean patties! :)
Magi cubes are also all over Europe. 6:00
You can use canola or avocado oil if people are allergic to peanut oil
Habaneros are one of my favorite peppers.
I can't WAIT to see what you do for Costa Rica & eventually Puerto Rico!!!!!!!
Looks good Jamie! Another recipe I’ll definitely try!! Ok, I’m going to bed now, it’s 1:05 am!
Maggi cubes ARE stock / bullion. Just a name brand. Very popular brand here in New Zealand also 👍
Try koshari for Egypt! Yum!
5:24
Ah yes, my favorite ingredient. A couple h o o t s of p e p s k i s
It's morning. I wish I could have this RIGHT NOW.😋
The rice method looks similar to nigerias jollof rice minus the spices
Jamie.. is there something you can swap out the peanut oil for.. I am allergic to peanuts and peanut products.. but the bean fritters look really good... Thanks..
You can usually swap that for another frying oil lile Vegetable or Canola. Peanut is used to give a bit of extra flavor and fragrance but certainly isn't necessary