5 Countries Tell Us What They Have For Breakfast
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- Опубліковано 12 чер 2024
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Thank you so much to Misha, Chloé, Srdana, Maxine, and Alvaro for sharing your dishes with us!
If you want to join my art club on Patreon: / beryl
Artist today is Erin Fox
Website: psychedeliclens.com
Instagram: psychdelic_lens_art
Check out the first episode in this breakfast series here: • I Tried 5 Breakfasts F...
The two other saltfish recipes I mentioned:
Ackee and Saltfish: jamaicanfoodsandrecipes.com/j...
Jamaican Fritters by @Yardie Belly TV • THE BEST JAMAICAN SALT...
I found it salted codfish on Amazon but here is a non-Amazon option: bit.ly/3RZ0mG9
RECIPES
Chimodho: bit.ly/3QJ6eSb
Codfish Breakfast: www.thebermudian.com/heritage...
Poha: www.indianhealthyrecipes.com/...
Mekike:
Ingredients
300 gr flour
100 ml milk
50-100 ml water (more or less as needed)
50 ml neutral oil
1 pack of dry yeast
1 tsp baking powder
1 tsp salt
1 tsp sugar
1 egg
Oil for frying
Directions
Put the yeast into the room-temperature-warm milk with sugar and leave it to activate. Mix flour, salt, and baking powder on one side. Combine activated yeast, egg, oil, and half of your water on the other side. Combine wet and dry ingredients while lightly kneading and see if you need the rest of the water. The dough should be soft but not too sticky (check any mekike or lángos UA-cam video to be sure), and leave it for half an hour to rise. Slightly flour the surface (you don't want too much loose flour on your mekike because it will burn in the oil) and roll out the dough 5-8 mm thick. Shape into rectangles. Fry them in deep oil; do not overcrowd them since they will rise. After you put them in oil, cover the pan first so it can rise evenly, and after flipping them you do not need to cover. Remove once golden brown on both sides. Serve warm!
Choripan:
Ingredients
Homemade bread buns: www.spendwithpennies.com/30-m...
Homemade Mayo (Put an egg on a bowl and mix it with a hand mixer, then add vegetable oil until it gets thick enough it holds its shape, but not so thick so it breaks. Add salt to taste. It's a very neutral flavor, so don't add garlic or lemon to it.)
Chorizo (or chorizo paste/filling if you can find)
Directions
If you can't find chorizo paste, then peel a chorizo and either mash it with a fork or put it on a food processor so you have a paste. The idea is that there are no big chunks, but if you do it with a fork I think it's inevitable. Then, put some of the paste on one of the sides of the bun, and put both sides of the bread in the oven side by side until the chorizo paste is cooked. Once it's done, take them out of the oven and put a spoon of mayo on the side without the paste and sandwich together. The usual portion is two or three of them, since they're not bigger than the palm of your hand, but they might be quite filling. Serve with Banana milk (recipe below).
Leche con Plátano (Banana Milk):
Ingredients
2 to 3 Bananas
1 Lt. of Milk
Sweetener of choice to taste.
Directions
Add the bananas and the milk on a blender and blend them until there are no visible chunks. Add the sweetener and blend again until fully mixed and dissolved.
CHAPTERS:
00:00 Into
00:17 Indian Poha (Shaved Rice Cereal)
01:39 Trying Poha
02:32 Today’s artist, Erin Fox
05:07 Zimbabwean Chimodho (Cornmeal Bread)
06:53 Trying Chimodho
09:09 Bermudian Codfish Breakfast
10:42 Trying Codfish Breakfast
13:05 Serbian Mekike (Fried Dough)
14:49 Trying Mekike
17:58 Chilean Choripan (Chorizo Rolls)
19:36 Trying Choripan
#breakfast #aroundtheworld #easycooking #cookinginspiration
I don’t think there is really anything that isn’t improved by a fried egg.
Not necessarily fried, but I agree egg makes a lot of things better.
Even If it's a vegetarian recipe 🤣🤣
Brownies ?
@@alskjflah challenge accepted
@@Vineet_thatweneed eggs are vegetarian.
EDIT that last word was uncalled for, I'm sorry.
I think a world map with pins marking each country you've tried would be very interesting! Thanks for sharing your enthusiasm and pure joy with us!
I'd be interested to see what the favourite dishes of picky eaters around the world are!
I think that would be very interesting!
That's a fun idea
Oooh, that sounds fun!
Yes haha! Probably McDonald’s French fries. Many picky eaters seem to love and accept fries from childhood lol..
Especially since what people are picky about is very specific to individuals
"everyone needs to calm down."
Beryl's eyes doing the happy thing they do.
just curious , does anyone know why that happens ? My sister has the same thing.
LOL what do they do? i haven't noticed anything about them
@@ASIR-gg4ib they close up or bug out a bit.
This was so much fun! Gosh I want to try this now!
@@ASIR-gg4ib the left one closes and the right one opens really wide
BeryI don't let people gatekeep you from eggs with Poha. I make Poha topped with a fried egg all the time!!!!! I know it's probably not a common thing but I like it. Although I like a fried egg with almost anything savoury.
Serbian here! If you want a fried risen dough for a Sunday breakfast, make it Saturday afternoon and leave it to rise overnight. You only need to fry it the next morning and bring out the cold cuts, sour cream, or jam.
I go to a college with very great food, and I remember them saying they had started to have more diverse breakfast options from other countries, primarily southeast Asia. After starting the video, I checked the menu to see that they have poha this morning!!! Currently walking over as we speak and cannot wait to try😊
We always had that at Princeton in mid 90s although it was a grad students exclusive lol!
Just watch out for the “freshman 15”…the 15lbs many gain the first year of college…or any other year. I hope the poha was delicious!
@@taraoakes6674 I lost weight in college. I had heard of the freshman 15 but realized it would be no issue at my school because the food was….nah. Ha!
How was the food?
I need to know... How was it?
Thank you Beryl for including me in your video. I am VERY happy you enjoyed mekike that much. You are so adorable when you get excited about food. Someone mention mekike are similar to Hungarian lángos, and you are right. I said that to Beryl and included lángos garlic sour cream sauce in my email to her :) I hope a lot of you will try mekike/lángos and enjoy them. Thank you Beryl for giving all of us a chance to experience food from different cultures. Many of the food are very similar and I believe all of that can make us closer.
Hello!
I'm Hungarian, and you are right, Mekike is called Lángos here. I would like to add to the video, de my family is usually makes a loooot of lángos dough which we keep in the fridge and slowly eat it for about 5-6 days. We make lángos way bigger size than mekike, and this is totally doable in the morning, because the dough is already ready and you can fry a couple for the family in 15-20 minutes.
But we are unhealthy people, so we usually eat it for dinner and then can't sleep :D
Szia Zsuzsa! Yes, my grandma used to do the same. But, just as you, we also eat it more often for dinner and then have stomach problems haha
I know I'm late to the party but I'm re watching older videos I might have missed & this is one! My mom used to make this & her parents were from Russia. Difference is that we Only had them with sugar, powdered sugar or cinnamon & sugar like donuts. When my kids were little & I worked at a pizza shop, they would throw out the excess prepared pizza dough so I would take it home & make it for breakfast. If I were to think outside of a recipe (but I don't) it would have been nice to use it for lunches with the savory toppings! Durn!😢 Thanks!😊
As a Portuguese speaker I couldn’t help bursting out laughing with Poha. It has the exact same pronunciation of “porra”, the worst swear word we have, wich means c*m, expresses annoying and a lot else 😂
Great dish tho!
Thank you for sharing! I love when the same/similar words have completely different meanings in other languages. Now I know a new one, thanks to you!
My wife and I were laughing so much of this.. 5th grade forever! Mainly the part about waking up your tongue with poha 😂😂😂
YES! I am brazilian and when Beryl said poha was the best way to wake up your tongue in the morning... HAHAHAHAHAHA I ALMOST PASSED OUT FROM LAUGHING.
Não tanquei não, ri a receita inteira
I thought the same when she Poha, I thought she was Portuguese/Brazilian! 🙈😆🤣😜😬😅
The fried egg is very normal. In my family, we always ate an egg(mostly fried) with upma/poha /anything that fell in that category. So you go girl! My Indian family endorses that idea, and have been doing it for over 45 years. 😊 Oddly enough, the other thing that we used to be served with these breakfasts would be a ripe banana. Strange, I know!
Indian here, my mother makes Poha with eggs and chicken chunks with cashew and curry leaves.. It's one of my favourites ☺️
Blasphemer
Is that bhujing?
What😂 never heard of it having egg & chicken. But will try may be someday
@@Faridehelli Yes, that is bhujing.
Wow, another Indian here, but never heard of this. Gotta try it 😁
Beryl it's so funny what you said about a meat cheese and bread table because that is a very common, traditional wedding meal in the Mennonite culture. It is called "faspa" and it consists of meats, cheeses, fresh bread and spreads served with coffee.
Finally Zimbabwe rep!!!!! My favourite African country. I hope the condition there betters and the citizens enjoy a free and prosperous life they deserve.
On this week's episode: Beryl continues to be one of the sweetest, sunshiny people on the planet. God bless
A meat, bread, and cheese table is basically what is very common in Saskatchewan, Canada for the Midnight Lunch haha. Very appropriate for weddings!!
Or like a Canadian wedding or Canadian church thing?? In my culture it comes from Faspa which is basically bread, meat, cheese and was done for after church, a funeral, an informal wedding, or Sunday's at Grandma's.
It's like a charcuterie board, or cheese board, right? I don't expect it to be that uncommon, though each item is unique to each country I guess, so they're all different.
Then there's the cities/countries that have practically no selection of cheeses and deli meats anywhere. Those are probably quite common as well. Please eat for me.
With mekike/lángos the secret is to let the dough rise overnight so in the morning you don't have to knead etc. The "dutch oven no knead, overnight dough" recipe is perfect for this.
Or use the fast version using yogurt and baking soda as raising agent instead. 🥰
So true. I tend to make a larger amount of dough and keep it covered in the fridge to use throughout the week. Very convenient, and it gets better each day.
Hello! Chilean here!, I might be from the capital, but I love Punta Arenas' choripan, and I can't wait to eat one there some day in the future, for now at least I have a Kiosko Roca in santiago.
Thanks a lot Beryl for showing this very specific part of Chilean culture.
loved Maxine from Zimbabwe ❤️ her energy is infectious. like I wanna be her friend
Hey can we do a episode based on different flours ??? In each episode there is a kind of flour as the star ingredient and we will see different recipes from it from around the world. What do you think is is good enough??
I second this. My favourite flours are corn and rice ones.
Plus Beryl talks about her insane flour collection. I'm all about it!
I use a lot of oat, almond, and rice, some tapioca. Would love to see what others do.
How about ragi (finger millet flour)? I recently discovered this and I’m impressed with how healthy it is
Buckwheat flour😋
Chloé: “and Bermuda is just a 2 hour flight away, so come have codfish breakfast with me! 😊✨”
me: **furiously Googling for the first flight to Bermuda**
Beryl I would really like it if you tried evening/ tea time snacks that people make at home from different countries
Yes
The choripan reminds me of chourice pao a popular street food in my home state of Goa, India. They may have similar roots. Goan Food is so unique due to Portuguese colonization. I'm always fascinated at similarities with Brazilian, Macanese cuisine.
That's really interesting and makes a lot of sense!
Now I have to go to Goa.
Make no mistake, we stole basically all our traditional recipes.
I don't know how it got to this point, by now it's an inside joke that we only have one native recipe.
I am so happy to see people enjoy mekike. Even though it is a process, it is incredibly common breakfast food, usually made by grandmothers :-) You can find them in every fare or festival in Serbia, in my area we usually eat them sprinkled with powdered sugar... Also another one of our common breakfasts in Serbia is proja, which is almost the same as Zimbabwean chimodho
Mekike with sugar is eliiite! My fav breakkie when I was a child…poor grandparents had to deal with the sugar rush😅😂
My baba would make us krofne
I think a desi breakfast is my favourite. The type I love has a paratha, curried chickpeas and a spicy omelette and it needs to be served with masala chai
That sounds so good. I love the tahoora breakfast platter in Chicago, il and it sounds very similar minus the egg. It’s called halwa puri
Desi means villager in Hindi lol
@@vikramaditya6812 You're confusing desi with dehati.
So excited to see Zimbabwe here! ❤️💛
Mieliemeel in different forms is a very important staple food in much of Africa 🙂
Also Beryl, if you loved Mekike, you should try South African vetkoek.
Me too
I was excited as well. Was this her first Southern African country? A good old meilie meal recipe.
@@estellereddy7135 I’m not sure but I cried a little when Maxine recalled the situation as I was in high school I remember those q’s
I believe SA was featured in the hot dog episode and dessert, Proudly South African located in Canada 🌍
Vetkoek!!! Yes!!! I was thinking of that when she made mekike.
You know our girl loves her food when her eyes do a little dancey on their own 💗
Fun fact, in Croatia we have the same dish as Mekike, only here it is called "Poderane gaće" which literally translates to "Ripped underpants". Both of these are actually hungarian and they're originally called Langos, or in the city of Osijek here - Langošice. :)
That’s funny! In Chile we have something very similar called “calzones rotos” (also “ripped underpants”) and the only difference is that it’s a sweet dough. Now that I read this, it comes to me that probably the dish has its origins in Croatia, since we have a big coatian population in Chile.
@@barbaraferrada7314 I was going to say the same thing! I assumed from the thumbnail that it was the Chileno dish
@@TiaTruly Chilean*
Anyways, it's an ongoing inside joke that we only have one single native dish: Charquicán.
And even then I haven't seen anybody use charqui to make it (charqui is dried salted horse meat. I guess we even stole jerky (which makes sense, because of the name))
@@nodezsh jaja sorry I spanglished! Yeah I really enjoy seeing all these international dishes, the history behind them, and how recipes and ideas cross borders.
Oh, Beryl, you cracked me up! Tongues *do* need to be woken up, in my opinion! Also, by the way, you didn't choose the lesser fish by getting the bone-in option - any meat or fish that has the bone in will give you sooo much more *flavor!* So be glad you chose the bone-in fish, because your meal was all the better for it! Beautiful plating on that codfish meal, by the way, and I cannot wait to try it!
Also, I love how your right foot sneaked onto set and made an appearance! Hilarious! 😀
Lastly, the meat-cheese-bread table at a wedding is just so funny! I can only imagine your mom having to talk you out of that (great) idea! I've been to a hundred weddings and in about 90 of them, I'd have rather had a meat-cheese-bread table for my meal! Ha!
Thanks so much, Beryl. I just loved this video so much.
Cheers, Beryl!
my friend had a meat cheese and bread table at her wedding! It might be normal in France, this was the only French wedding I've attended but it was soooo good
you should totally do a part two ! and you should also do nigeria , we have different types of breakfasts like akara and akam which are like bean fritters and custard , yam with egg sauce + agege bread with honestly anything you like ! i think you’ll love it ! ❤️
This was part 2 haha there is a part 3 coming
@@BerylShereshewsky choripán is from boludolandia also known as ArgentinA
My preferred breakfast is a bowl of grits with sharp cheddar, summer sausage, and seasoning salt and a piece of toasted English muffin bread with some homemade preserves
That sounds amazing, haven't had a good bowl of grits in ages since I moved to Toronto!
I like shrimp or catfish with grits with Cajun compound butter. .
A little buttermilk in the grits is also good
Grits are the best!
I love grits with a sunny side egg, butter, and lots of pepper.
What is summer sausage?
Lord, the chimodho brought back memories I had completely forgotten about. As a kid I lived in Botswana and we used to go to Zimbabwe to camp a lot as we lived near the border.
We were pretty broke, so mealie meal-based recipes were glorious, and I remember eating chimodho/mupotohayi not long after watching a baboon steal from some nearby campers.
I'm really glad you liked mekike, they truly are up there when it comes to comfort food :D (I mean, it's fried dough, you can't not like it, right) and now that you've mentioned it, I obviously have to officially invite you to Serbia, we have a lot of bread, meat and cheese here :)
"Bread, meat and cheese", basically the definition of our cuisine 🙂
@@gorjancica yup 😁
@@gorjancica Yes haha.. gold
You can also come to Macedonia,we also have Mekice. My grandma makes the best ones ,I've ever tried.
Our cheese is also one of the best ( according to me). We're south from Serbia. You're more than welcome to come and try our cuisine
* I'll take you on a food tour 🤗
I made mekike last night for dinner, and they were both easy to make and very delicious. I’m so glad Beryl included them in her video. I had to use google to translate the recipe I found, but it worked and they puffed nicely when fried. But the translator called them “torn underpants”; what should it have been?
It was great with garlic yogurt sauce, sliced tomatoes and cucumbers, Lebanese köfte, and grilled halloumi.
Beryl put in a lot of work this week!
I'm glad you liked the dishes and they were worth all the effort of making so much from scratch.
Congrats Beryl
Here in Hungary, our variation of the fried bread is called Lángos and it's not really a breakfast thing. It's more along the lines of "your grandma made it for everyone when you visited on a Sunday" or "you got it from a food stand while you were at a flea market or a festival"
The most common toppings for lángos are sour cream, shredded cheese and garlic oil. But honestly, it's also very good on its own without any toppings.
Indian here, I often add a fried egg sunny side up on my poha, tastes great! (my mom thinks its weird though)
My mom adds scrambled eggs to poha I love it!
Egg to any traditionally veg dish does make people raise eyebrows
It actually sounds weird, but still I will try one day. I recently tried it in Nagpur style, add tari, which is rassam style curry.
Also, in Konkan we top it up with fresh coconut.
@@Kathakathan11 Iike poha with rasam.
@@susear5939 yes, but it’s spicy
Why do I get nervous whenever my country comes up 😂
Right?!! 😂😂😂
Same... 🤣🤣
Lol same
Same here😂
That's OK I'll try to make it whatever it is. Peace ✌️ from Canada 🇨🇦
Wow I'm chilean and I had no idea they had choripan for breakfast in Punta Arenas! Also first time seeing the chorizo as a spread! I've only had choripanes at barbecues and the chorizo was not minced xD. Leche con platano is delicious 👌.
I feel like you need extra banana to make it right. It's supposed to be very thick for a drink, and you should find that there's very tiny chunks basically throughout the whole glass. The texture is nice.
Otra cosa, come el plátano con manjar en un plato.
No sé por qué nadie lo hace. Es exquisito, es como si alguien hubiese inventado el plátano y el manjar para comerlos juntos. ES TAN FÁCIL
Oooohh el plátano con manjar!! Es una delicia, yo se lo echo hasta al pan a veces.
I just posted the same thing
Beryl, I am also from Bermuda and we have Codfish breakfast. I serve mine with mayonnaise and banana, with the tomato onion sauce, the potatoes, fish and avocado, if I have it. You will still be sweating eating Codfish breakfast on the beach if you come to Bermuda now. May and October are optimal months where you aren't too hot or too cold and don't run a sweat cooking or eating. :)
My mom's family settled in Indore/Bhopal, and they also add peas to their poha. They also serve with a bhujia garnish, as sort of a different textural element.
18:05 Alvaro, that's an amazing jacked 😍
Love what you did with the colorful stitching
Poha + chai is the best thing ever. I find poha too dry normally (unless there's a chutney involved) but pair it with chai and it's just * chef's kiss *
A massive charcuterie board is 100% acceptable for a wedding.
The chorizo one sounds insane. I love chorizo, and being a vegan, now there are vegan chorizo out there!
Banana milk sounds yummy too
Their has been vegan chorizo for the last decade to be frankly honest. I live here in Southern Cali so it's everywhere and has been my moms alternative since she doesn't eat pork.. But anyhow I guess if you live anywhere else vegan chorizo isn't easily available I assume🤔💭👀
@@richiethev4623 it's only been available in Ireland for two or three years now, at least to the best of my knowledge. Don't forget the US is often a leader in terms of meat replacement products, you can't assume that the items you have access to are universally available.
If you mix in a pan oil, chopped onion and garlic with cumin and paprika (smoked is Better), tomato paste and pepper paste(optional) and chopped mushrooms, you get a vegan chorizo liked flavor, i’m not vegan but i love it....i eat it on bread just like this, but you can make it to a paste in the blender. In Chile very few people made his onw bread, we usually but it, fresh. bread is everywhere, in the corner market and in bakeries too. As a country we eat a lot of bread...
@@izaskuncaro5662 yuum
@@Rose-jz6sx you're right.
I live in Denmark. I've only had the option of buying the vegan chorizo for a few years as well
Manitoba socials (like a pre-wedding fundraiser) ALWAYS have a rye bread, cold cuts, cheese, and pickles table.
Beryl, your videos just keep getting better. What a fun and informative video. Loved everyone’s submissions and feel like we have a growing family on your channel! 💕
Actually u know like we bengalis do have the poha called chirer polao( chire is flattened rice and polao is a kind of savoury rice sometimes even sweet it varies actually) we do add eggs not fried but boiled and some peanuts as well and a little bit of sugar to add sweetness i think it will be a good breakfast to try. I really do enjoy your videos its so good to see the whole world somehow unite into one,really fascinating . I have actually learned so much about food as whole thanks for exposing us to such a huge variety of food by your hard work
The Bermudan dish is one I'm definitely stealing away from this video. As a side note, Chloe has one of the most soothing voices ever.
Make sure you soak that salted codfish. Rinse after soaking and cook with your potatoes to flavor them. Also half a lime cooked with your salt fish also helps.
Please be sure to get salted codfish and soak the night before. Also we use two sauces, onion butter sauce and red sauce (tomato, fried onion, garlic, season). Also we don't fry our bananas. Best way to eat Bermudian codfish and potatoes is to smash the fish and potatoes together top with sauce, then avocado, banana and boiled egg. Add some pepper and best breakfast it is.
thank you for showing us all this. i love learning new cooking styles and am always nervous about trying different cultures but seeing you trying new things gives me ideas and encouragement for cooking.
My actual favorite part about all these vids of Beryl's is when ppl narrate the food and literally drool as they do it!
I love your show. I enjoyed the brief glimpses into your behind the scenes operation. Thanks for the great content!
I always look forward to making and having that scrumptious Poha. Some additional steps that makes it yummalicious is:
1. In the hot oil add some coriander seeds (better crushed) with cumin seeds
2. Add a bit of sugar along with salt and mix
3. Fry cut boiled/steamed potatoes , THEN add the chopped onions, gives a different taste
4. Toppings: Pomegranate seeds, sev ( you must knowww.. or ask Rajat :P) and of course fried peanuts
oooh! FRIED BREAD/DOUGHNUT Episode!
Native American Fry Bread.. Malasadas.. Andagi.. Cascaron.. Panikeke.. 😋
{gonna have to start using the stairs more in preparation..}
Oh yay! I have dry poha sitting on my shelf because I was testing it out as a replacement for my standard rolled oats in meatloaf. I hadn't had a chance to see what the more traditional uses are yet, so this breakfast recipe will be another great meal for my husband!
So glad to see poha shine here, such a brilliant savoury breakfast option
I travelled to konkan once and their poha was top notch. It was so fresh and soft with grated coconut on top, it was the best!
This episode made my heart so happy! the "pah pah pah" Adorbs!!! Love your channel!
I'm from Chile and I've never heard of the Punta Arenas version of the choripan! It looks delicious. I will say though, fresh bread is readily available in just about every corner, so I doubt many people are *actually* making their own bread at home.
That note Beryl sang before she said I’m so excited right before she ate the mekike makes her my soul sister.
Make a house dough (a yeast and sourdough white bread dough that you use through out the week and use the last bit to start the next week's dough) and you can make rolls or fry bread whenever you want. You can laminate butter into it and have indulgent puff pastry to use to your hearts content when you make it or freeze it for later.
Yeees finally some Chilean representation again
That is the weirdest choripan I've ever seen! (Santiaguino here).
This is what happens when your freak thin country takes half the continent's length. Nobody knows what they eat further north or south.
@@nodezsh LOL I'm originally from Temuco and even I haven't ever seen or eaten a Choripan like that, but thats what makes it cool idk, seeing other regions versions of what we think is the same food but ends up having a different twist is weird but so cool
@@savi7607 It's a privilege to be able to travel through the same country and find new traditional food. Some countries are too small and in those that wouldn't be a thing.
Love your spirit Maxine, you brought a smile to my face when your video began! 😄
Hey Beryl, one thing that you can do with the Mekike is to mix it in the evening, then put it in the refrigerator to slow rise then take it out the next morning and bring it to room temp and let it finish rising and it won't seem so long and challenging.
I need to ask my brother-in-law about mekike. He lived in Serbia for 2 years about 12 years ago and he misses it very much. Mekike seems like an easy enough thing to make to remind him of some of those times.
Love traveling the world with your food adventures.
Fantastic. This is a wonderful way of sharing the best of the world. Thank you
Just to clarify:
Poha is not from Indore. Since, it requires flattened "rice", whole of coastal India (where rice grows abundantly) has varying recipes of Poha. But Poha is not as popular in these places as it is in Indore.
Poha is from almost all parts of India. Even Nepal has poha.
@@AS-jo8qh yea exactly!!
The Zimbabwe bread is what we call Corn Light Bread here in Tennessee! But we pour it into a sizzling hot cast iron skillet or dark metal bread pan and pop into the oven to bake, which forms a fried, crisp crust. We serve it with pulled pork bbq, soup beans, potato salad and vinegar slaw. mmmmmm 😋
One of the first things I learned in high school home ec classs was to make your dough the night before, and put it in the fridge. You do NOT need a warm place for the dough to rise; just time. When we were tent camping we would put thawed Pillsbury bread dough in the cooler, coated with oil and just punch it down (not kneed) in the a.m. The fried dough was called “dough jackets,” (doughnuts) and they were the kids’ favorites, with sugar/cinnamon or even syrup. PS: alternately put it in the oven at 175 to help it rise. But then you’d still have to get up early!
hahaha I just want to say that in Chile is not usual to bake your own bread. You just go to the closest neighbourhood store and buy it fresh , so it doesn't take so much time to prepare it :P
Nunca he visto rollos en una panadería.
Pero bueno, en Los Nogales no se encuentra nada.
@@nodezsh es que ningun choripan, ni siquiera el del kiosko roka, se hace con el pan que hizo la amiga aqui, lo hacen con hallulla.
I love your vids - haha thank you for always bringing joy!
It's always fun watching your content. Keep the good work going! Thanks! 😊
Wow thank you Andy!!!
Breakfast is my favorite meal of the day and now I have five new recipes to try!
The mekike reminds me a bit of Langosz which I've had when in Poland and Hungary. It's a similar fried bread, but a big round piece topped with garlic sour cream and cheese. One of the best things I've ever eaten.
Christmas breakfast at our house: lefse with butter and sugar, or lefse with mashed potatoes and potato sausage. SUPER simple, but one of my favorite breakfasts, ever. My kids now look forward to it each year, too.
Absolutely love these video!
Loving all these breakfast options.
Beryl that shirt is nice. And yes I haven’t really made any recipes you share, except the eggs one. But I am going to try few from this videos. Thank you for connecting the world to beautifully.
I’m from Bermuda, Codfish and Potatoes as so many versions, as you make you definitely can make it your own. It’s definitely a comfort food. Look forward to seeing you on island. Feel free to visit!
that fried bread bit is truee! that could actually be a very good episode
You made mekike perfectly! Glad you enjoyed them!
So excited to see my home country represented 🇧🇲 adore this channel and a traditional codfish breakfast 🥰
My uncle and his family live on the Ojibwe Native American reservation in Minnesota (USA) and they have an amazing fry bread. Its been a long time since I’ve had it but the fry bread you made had me nostalgic and hungry, lol.
Alvaro’s laugh is so adorable! Totally made my day 😊
Poha sounds great. I must give that a try. I am so glad you do these and introduce us to new foods and new flavors. I love the backstories behind food and the way it brings us all together. I agree with you on the tongue awakening thing. That is why I love the combo of savory sage breakfast sausage, sweet maple syrup, and crispy salty smoky bacon, custardy inside french toasts with crisp corners, and spicy cubed potatoes as a plate. Pair that with some rich creamy coffee and a glass of some eye opening tangy orange juice. All the variety of textures and flavors wake up your mouth. My favorite breakfast is take that bacon, those spicy potatoes, and some refried beans and fold it inside in a warm flour tortilla with some salsa for a breakfast taco.
Omg that sounds so good and so filling. I think I would crawl back into bed afterwards to take a nap just to digest it :) lol
Something is wrong with me 🤦♀️🤷♀️
I enjoy your videos very much. The foods are interesting, you have a wonderfully expressive face, and your support of artists and creativity is wonderful. Thank you.
Tasty stuff all around! Total win!
Another lovely video beryl! And as always, love your earrings :)
Oh wow shout out from Harare and yes I had chimodho for breakfast this morning!! So happy for a dish from Zimbabwe.
Thank you for including an African country!!! :)
Oooh, love that art!!
Beryl talking about waking up and making dough, and then proofing, and then baking....
You can proof dough overnight in the fridge as long as there's not too much yeast and then just bake when you wake ☺️💕
Another wonderful episode lunch buddy! I want to make all the things. Common mood when I watch your content lol
Salted cod is sold in Spanish grocery stores and is known as bacalao. Jose Andres uses it in some of his dishes.
ohhh I love this!!! I need breakfast ideas.
Beryl, I LOVE watching you eat!
charcuterie table spreads are a REALLY big thing at weddings in the US, and many other countries - which is essentially a meat, cheese, and bread bar, no? :D
Interesting, but I've never seen or heard of a charcuterie table at a wedding. I'm from northern California. 😊
@@hcusworthful it's worth a rabbit hole search if you like charcuterie; lots of business owners in your area of the world doing some cool stuff with meats and cheeses! :)
@@hcusworthful they are also sometimes referred to as "grazing tables"; depends on the maker (and i believe this term was popularized in AUS?) i may have an obsession with meats and cheeses (and bread!) lol
Grazing tables are popular in NZ too 😋
@@gemsw4662 y'all have some meats and cheeses we DEF do not have access to here in the states, very much on my bucket list!
in Kenya we have mandazi which is similar to mekike , we usually set the dough and leave it to rise overnight then just fry in the morning or at least prepare it for a whole day and enjoy it for weeks 🙂
What is the hole cut in the mekike for? Also, when you have an anniversary party someday, meat, cheese and bread bar!! Yes ma'am!!
Hey Beryl,
My Abita (grandma) used to make her own mayo anytime she ran out or felt like it. She loved her kitchen gadgets so she’d make it in the jar she meant to keep it in using an immersion blender. It always seemed like wizardry to watch it whirl into existence in 5mins or so. I bet that would be great for your aioli recipes going forward!