(clap) - Yeah. [Indiscernible] - No, that's good. - Hey, folks, welcome to
actually sunny London. - Sunny is one word for it, Barry. - Yeah, sunny. - Yesterday, my life was filled with pain. - We've just finished filming Barshens, we're a little tired, but we're doing a bonus video for my channel. Thank you, Stewart, for joining me. - You are most welcome. - Nice to meet you. Today we are gonna be
tasting some Peruvian treats. - Indeed. I thought you said some perverted treats, I was quite excited but-- - That's a separate video altogether. I've been sent some treats from Peru, but the only thing that I could think of with us being in London, Paddington originated in Peru, my
daughter told me that. - It's entirely true, it is
from deepest, darkest Peru. - I thought it was just a
bear that liked marmalade that lived in a train station,
where's the Peru thing? - He was born in Peru. That was easy. Yeah. - Well, why is his name
Paddington, that's quite British? - Because he was named after
the station where he was found. - So he's an immigrant. - Yes, for his original name
was something like (growls). - So shall we peruse, hey, Peruvian banter over these treats, I've
got a letter, first of all. - Well, this is nice,
look, a handwritten card. - Dear Barry, I'm telling you know your bank account is over,
um, from the bank, sorry. Wrong one. "Hello from Peru, I'm a
big fan of your channel. "I remember the first time I saw it." (mumbles) Really nice kind words. Thank you, Alexandra, for
these delightful treats. They all look really nice. - They genuinely do. - A rarity for us. - It definitely is. - We eat food that we don't really know where it's come from, which
is probably the case here, to be fair, but it's all sealed. Shall we peruse? - Let's. - Let's dive. The first thing we've got. I'm gonna show this here to the camera. Inka Corn. They look like bits of earwax, don't they? - That's a nice thought, earwax. I do like corn, this is very big corn. - This is, yeah, I think I like these too. They're very crunchy,
they got a salty tang. - Let's see if I can
translate anything from it. It's been fried in some giant fried corn. - Nice, corn fried in corn. - Yes. - Cornception. - Corn squared. I'm quite looking forward to this. - I'm gonna give you the first
smell, of my Peruvian box. - All I can smell is Vaseline. (laughs) - We did a video earlier
today and I literally layered my hands with, like,
I basically a tub of Vaseline. I am petroleum jelly. - Somebody's gonna be. - Tangy. I think I got a little
bit of Peru up my nose. - I don't know if that's
a good thing or not. - Try one. - Thank you. - They do look like little toes. - They're really nice. - They are. - They're not very spicy. I'm surprised, it's those spicy chiles. - It's not very chilli picante. Chilli picante. They're all right. Though they do look like little toes. Look at that toenail sticking out. You could imagine that on a
little Paddington Bear figure. - Thanks Barry. - That really helps it go down. This is quite interesting. - That's chocolate isn't it? - Yes. Discover Cacao Sujo. That sounds like a nightclub. - It does, a good nightclub at that. One of those ones where the bouncer isn't rude to you when you go in. - No cause he's been fed chocolate. Cacao sujo. Cacao sujo, the best
kept secret of the Incas. - The best kept secret of the Incas? I don't think that's chocolate. The best kept secret of the
Incas nobody knows about it. - Cause it's a secret. 40% Cacao quinoa crunch. Quinoa, quinoa? They used to call it kee-no-wah. It's like someone who knows about keys. (laughs) True story. - Kee-no-wah. That's like some character on the Matrix. - Or from the bible, Noah. - Maybe. Kee-no-wah. - He knew all about the keys. This marvellously nutritious
whole grain of the Incas known as quinoa, is lightly roasted. Deliciously complimenting our
40% pure cacao milk chocolate. - So this is the posh
version of dairy milk crunch with the cocoa puffs in it. - I sincerely hope so. Shall we peruse? - Yes. Has it got a sacrificed
human being's heart in it? - Hang on, (grunts). - There's an image I can't unsee. - Sorry mum. - If you think that's gold I'm
slightly worried about you. - Oh it's kind of like a poor mans pound. Gold. - The other side, baby's diarrhoea colour. - Yes. Or leftover curry. - Not much difference between the two. Not in my fridge anyway. - I know, give babies
curry sometimes, it's nice. - Keep them quiet. - I feel like Charlie in
the Chocolate Factory, there's a golden ticket, ooo. - I've got a golden ticket,
this is really melted. - Slightly mangled. - Mess. - It's so mangled, look
at the state of that. That used to be lovely
gorgeous blocks of Inca... - Has that been through a
microwave and then a goat? (laughs) - Should we have a little smell? That smells deep, you know? That's like Willie Wonka
and the Chocolate Factory turned up to 11. And you can see the pieces of quinoa. - Yes, yep. Yep, posh dairy crunch. - There's not much to it is there? - It's alright. - Like eating mud. (laughs) - It's better than like... - The secret of the Incas. It was mud. - Mud all along. - There's a crunch there now. - Yeah, it's not that
great a chocolate though. It's not that sweet,
but it's not dark enough to have a real sort of cocoa kick. It's ended up a bit sort of nothing. - It's like a confused chocolate
where they just sort of just chucked in the leftovers
at the end of the day. But it's nice. - Which would explain
the shape of it as well. - Let's switch back to something savoury. This should I think be served quite hot. - Oh good. - Now obviously,
- In my armpit for a while? - Yeah sort of like a hot
water bottle sort of styling. Yeah can you do that? I'm gonna read the story. Papa la juanca potato sala
ha juancina is a typical dish from (laughs) sorry. Is a typical dish from the
coast and highlands of Peru. It was created using the
construction of train tracks, what? And workers were given a potato dish served with a sauce made with
cheese and yellow pepper, the sauce is normally
served over boiled potatoes then topped with hard boiled
eggs and olives, sounds nice, the sauce despite it's creamy and rich consistency is sneaky spicy. It's also served with cocktail potato, over pastille, or used as a dipping sauce for celery sticks, carrot
sticks, cherry tomatoes. Now I just wanna take the cheap option and just grab a carrot from a fridge. (laughs) - I thought we were gonna make a snowman. - We could do. - I've worked out it's
basically a cheese and something cream, juancina, rich flavour
of the house or something. - Oh nice. - Shall we open it up? - Yeah, actually I've
got a bowl here ready. - It looks, from the front of it, it looks quite like custard. - Imagine that. But it's Peruvian custard carrots. What's it smell like? - Interesting. - Oh crikey that's cheese isn't it? - Yeah. Slightly worried about this one. - Lush. - Nice. - Now I don't wanna take it all out, cause I'm gonna let you have
some for your trip home. To Normanshire. Now we might have to, oh you
snapped the carrot for us. - Yup. If I see a carrot I snap
it, you know me Barry. - They don't call him Stewart
carrot snapper for nothing. Right carrot snapper? - Oh yeah you know it my friend. - If anyone's wondering what
Stewart does in his spare time, he just snaps carrots. - I'm slightly worried about this. It looks like toxic mustard. - You made a little Donald Trump there. (laughs) I want to lick it first, like a lolly. - Okay. I'm gonna do the same. - I should've shave my carrots, sorry. - It's alright. It's quite, it tastes very,
Mediterranean vegetably very much like peppers or something. - No that's cheese. There's some cheese I don't like to it. That is... - I like the cheese element,
not so much the pepper element. It's slightly spicy as well. - I have to eat this
like a rabbit I'm sorry. Oh it's mustardy or something. - If it wasn't for the
flavour of the peppers I would really like that. - It's okay, if you like cheese. Not a fan of it. How was eating Donald Trump? - It was, the best, just the best, all others aren't as good, sad. - Nothing like washing down
your carrot Donald Trump with a nice Wong. - Good bit of wong. - Chew on the donna pepper,
went to school with her. Wong mas calidad, suave tradition. - A typical desert eaten
everywhere in Peru. - So my fear when I saw this box, was oh my gosh this is like a
cake we gotta maybe make this. And to be honest I haven't researched it any further than that,
so it could just be that. (laughs) Sorry bout that. [Indiscernible] Isn't that a Christmas song? Mas calidad feliz navidad? [Indiscernible] - Ah there's quality yes. - There's a story there you go. - (speaking foreign language)
is the typical desert eaten everywhere in Lima
during the purple month. And even though it can
now be found year round in big stores it was originally
prepared only in October. And still is sold mostly in this month, like cream eggs, as the story tells, (speaking foreign language) was a slave who had a strange disease
that paralysed her arms, this is because she ate this cake, no, this disease freed her from slavery but at the same time left
her unable to earn a living. She started attending
the processions to ask for her health back which
she eventually did get. - Thanks for having my health back. - Who took it? Who was hiding it? Was it in a jar?
- Paddington Bear. - And as a thank you gift
she created this sweet. So far so good. Where the story starts
becoming psychedelic to be honest, pretty psychedelic already, just look like the look of
this candy covered desert is in the part where she raised the desert with her arms in one of the processions and the lord of miracles
smiled back at her and blessed the offering. - Wow. - She passed the tradition
of preparing todon for this special time of
year to her daughters, granddaughters and generations to come. So during the purple
month, the lord of miracles will bless your cake. - What month is that? - October. - Obviously October's gone, but look. It's a cake in a box. - Cake in a box, cake in a box. - Cake in a box, I've got
a Peruvian cake in a box. - It's very messy how we gonna eat it? - And it's called wong which sounds wrong. - Hey if that's wong I
don't wanna be right. (laughs) Let's try and have a bit that
hasn't touched the cheese. That's not a euphemism. Right. - Right there's a wrapper on it. (laughs) I don't think we should eat this bit. - Yep, there's a wrapper on it. There's a picture of Dr Dre on a cake. - Look at this. - This is amazing. It's also the stickiest thing
since the lord of miracles. - Should we leave that like a holder. Do Lady and the Tramp style,
do you wanna take one side? - You go first. - I'm gonna put some really
slow intimate music on this. - Ready? - Oh we're gonna do it at the same time? - Oh yeah. - Don't go too much to the
left or right, oh my god. - Ready? - Yeah. I can't do that. That suddenly felt so wrong, but so right. - It's not that great. It does taste like it's
been in the box for a while. - Tastes like wood. That tastes like sawdust. The sprinkles are nice. That's just like eating
flour or powder or something. - It's kind of half made,
do you know what I mean? - Maybe that's the other
step that we've gotta do. Well it was a lovely story. - Not unpleasant at all but it's not something I would go for myself. - Bit like myself. This thing is wrapped in
a pink cloth or tissue. And it looks like a poop. (laughs) I can't disguise it guys
it looks like a pecan poo. - Looks more like a yeah
let's not get into that. - Pecan Toffee. That's it. - That sounds amazing. Do you want a, uh? - Oh yeah, can you um, - I'll attack the Pecan Toffee. Remove the poo.
- I think this be really nice. - Yeah it sounds amazing. I like pecans, I like toffee,
and that's what it is. Oh it's very soft this. It's a soft poo, I can't tell
what they've been eating. Oh pecans! That makes sense. - Yeah and we're eating a
stool sample effectively right. Oh my god, that's beautiful. - Yeah that's really nice. - I'm Paddington Bear,
surfing, on a taste bud, on the sea, in a Peruvian ocean. - Bizarre image. - With my hat going like
that, like yeehaw cowboy, eating that in the other hand, going, yeah this is better than
marmalade whatever it is. - That's really nice. - That's gorgeous. You can have that with
your cheese and carrot. - Chocolate macano. - Chocolate macano yes,
it's like a nut or bolt? Macano costa, that's it,
that's all it says on the back. - It looks like it's full
of caramel or something? - I hope so. Oh no it's perished. - No. - It's merged into a slab. Unless it's not, that looks like it's got, - That has, it's melted into a slab. This must've got hot at some stage. - I think so, Peru is quite hot right? So I snap it, we've got a little bit of, I think those holes there
would've been where... - Oh yeah, shape of macano. - Smells good though. - Nice. - Nice, yeah. - Nothing wrong with that. - This is good. I now wanna visit Peru. So we got two king kong san
rockes things whatever they are. - Made by the real king kong? - I think so yeah, made by monkeys. So there's one there, layers of cookie. And then there's layers
of cookie with a lukuma? Caramel filling. - They're very keen on
the history, they've also got photos of the people
who founded the company. - The story begins in late
1920's in the street san rocke in the town of laboricky,
there an avid baker by the name of Victoria
Major made a popular desert at the time with a twist, instead
of just using one filling, she wanted to include other traditional flavours people would enjoy. Her new creation was made
in a rectangular mould and it was much larger than
a traditional circular one. It was a success. - Brilliant, well done. This did get the superior taste award. - Oh, the desert was enormous. Each desert weighed over 4.4 pounds. The witty citizens didn't
take long to compare the giant alpha jaw to the main
character of a popular film at the time, featuring a
great ape, named King Kong. - That makes sense. - Is it vacuum sealed? - It literally is. - Is that a wrapper again? - Yeah I was about to eat that. - Oh my gosh. - No it isn't. - Oh you got yours off. I've got a second sheath on mine. - That's weird, I only have
a primary sheath on mine. Oh not there is a second one sorry. It just wasn't all the way around it. - Oh wow look at it. It's like a confused sort
of lego set or something. - We've had macano, now we have lego. - That smells like poo. Sorry. - Mine smells like caramel more than poo. - Oh yeah caramel poo. - Marvellous. - Oh that's alright. Tastes like a cracker that
doesn't wanna be a cracker. - A cracker with aspirations. - Yeah. It wants to be an accountant, but really it's just a cracker. What happened? - I don't know, the fruit
taste or something is here. It's faintly sour milky. - Yeah, but I don't even
know what lacuma is. Lacuma matada, such a wonderful poison. - Oh there's something deeply unpleasant about the aftertaste of this. - Really? Let me try it. - Can we swap? Do a classic comb swap? - I know what you mean, kind of like the aftertaste of an exhaust pipe. A little smokey. The last thing we've got to taste... - Purple corn. - Purple corn purple corn. - That was Prince's foot disorder. - Was it? - No. (laughs) - Chips de maize mordo. - Purple corn chips. - Purple corn chips these
go great with guacamole, salsa, or any of your
favourite dips really. So we could try it with that cheesy dip? - No your favourite dips Barry. Not your least favourite. - Smell. - Quite good. - Yeah? Smells like corn. And there it is. - This is literally called
Peru Nachos I just realised. - Are they really? Chips de maize morado. - Somebody shot a hole in this one. (laughs) - It got a gunshot wound while it was trying to get out of customs. Bit of saltiness. - I really like this. - Tastes a bit like eating a
crispy, dry skinned dead arm. Kind of thing, like, you know? - You have more experience
to that than I do to be fair. - Yeah tastes like dead skin. - Like you scratched a bit
of dead skin off your leg. And had a bit of a munch on it. - Like really, casual little
wiff when you aren't looking. - Nice. [Indiscernible] - And munched on it. - These are really nice, I like these. - You do? Well congratulations, you won them. (laughs) - Finally. - Well my favourite thing out of all of it I think was that um, the poo bar. - Yeah the poo bar was good. - Absolutely sensational. - My favourite thing is
actually this then the poo bar. - Why don't you have both together? - Because that wouldn't work Barry. - Oh yeah that's true. Alright so, thank you so
much Stewart for joining me in this Peruvian taste explosion. - You're welcome I'm just crunching loudly to annoy the people listening
in on the microphone. - Make sure you get a good crunch on that mic so I can try and edit out. If you got any treats
from around the world, wherever you are, I've
done like, 35 of these now, I'm not good at counting. Yeah I've done crazy countries
like England and Wales. - Crazy man. - So if you wanna send
me a box, get in touch, and I'll talk to you over
adult message, alright?
Yeesh. Can't imagine how long it took to edit in so many cuts.
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