RWANDA Village Food!! RARE African Cooking and Banana Beer!!

take a look unidentifiable yeast it is hard it's stiff [Music] uh i can't eat it [Music] welcome to rwanda this is a country in east africa landlocked with a population of about 13 million today i'm in the countryside to experience countryside cooking it's different than any other place i've been to before oh hi everybody people are very curious but very shy today we're starting off in a very hilly region rwanda is often called the land of a thousand hills and when you're here you'll see why the whole country is just on a mass of rolling hills and it's amazing the way they've been able to build and work with mother nature here so it's morning time we're in the village it's time for breakfast let's start with that so we've come to the local village right here this is the house where we're gonna be eating breakfast today this is a house made out of mud but it is no hut the architecture here five bedrooms and a steel corrugated rooftop and rocks and lots of rocks right here i didn't notice the rocks let's keep going right inside here separate from the house this is the kitchen's where all the cooking happens i'm guessing it's separated because of all the smoke that would be kind of a problem breathing in a lot of smoke while you're sleeping in just a moment they're going to bring in all the food and start making breakfast preparation for breakfast is underway right now we have sweet potatoes here we have corn she's cleaning everything off it's getting ready to boil around this area people aren't eating a ton of meat there's a lot of root vegetables sweet potatoes irish potatoes yams basically anything that grows in the ground seems to do really well here because of the volcanic soil that's in this area so she's just about done washing this and then that is going to go on the fire right now we are in the kitchen and it is very smoky this is why the kitchen is separate from the rest of the house behind me they're making a few different things for breakfast today here the corn oh my god she just grabs it with her bare hands the corn is coming off she's putting that on the ground i don't know how she does that super hot steamy so that's ready in a moment they're gonna make porridge out of corn flour that's gonna go in here so right now instead of putting the corn flour directly into the hot water she puts it in kind of a room temperature cup and this way all the flour is able to kind of dissolve into the water if they put it directly into the hot water it'll form a lot of little balls and it will never properly mix or blend in [Music] so right now we are inside and breakfast is getting started there's these beautiful bowls made out of wood and everyone just kind of gathers their own food so i have my bowl right here i'm gonna get some corn some potatoes so this is a porridge it's made actually with cornmeal and sorghum try it out [Music] very hot thick it tastes like malto meal there's some sweetness in there i think they maybe put a little bit of salt in sugar and then they have corn what do you call this take a look at that oh two coins [Music] it has a touch of natural sweetness but otherwise that is one of the most rubbery chewy pieces of corn i've ever had the good thing about it being a bit more robust is you can't eat it too fast usually i need some sweet corn in about two seconds like a typewriter oh boom done but this one you have to take your time because it's really tough then there's this one the sweet potatoes i have no idea what they're saying it sounds very nice and cordial so here take a look at this potato it's so white inside that it's not like the normal kind of like orangey yellowish sweet potato you might be used to seeing and it's not super sweet finally i built up to the final food this is called imbada so i'm never gonna say it again they took this they combined flour salt sugar they put it all together they made it into a beautiful dough they put that in oil and it's fried it's become this i'm gonna break it open oh my gosh look at that thick doughy extremely dense let's try it out that's right for me it makes out with some butter and there's perfect then in the middle i mean take a look at this i ate the crispy outside but you can peel out it's super doughy inside it becomes like play-doh almost one more bite oh i'm feeling a little bit thirsty better drink some porridge [Music] just wash it all down nice here's the deal so we're gonna go to the market and we're gonna see a typical traditional lunch thank you so much for breakfast hold on i think i had a seizure jose thank you very much for breakfast [Music] welcome to kinwa market here i'm following these ladies as they get the ingredients that they need for lunch this market is very local it's very small and it's just a short walking distance from our home maybe a hundred meters or so ingredient one tomatoes everything here is grown in a garden i highly doubt anything here is mass grown from just a huge factory farm and everybody brings their own food and everybody is wondering actually what i'm doing right now why i'm talking so loud and why i'm looking at a phone and talking tomatoes here's the garment district over here sewing machine people making blankets and so on very cool although i don't see any food over here are these women just shopping at this point i thought we had a mission to get some food huge sugarcane there's like a whole another market back here let's go excellent balance and posture very nice oh here we go here it looks like we have more sweet potatoes there's bananas there's tomatoes and then over here she's getting the pumpkin so while the ladies are off getting more of the food i want to check out more of the market right here something i've never really seen before a technique of bundling bananas that makes a lot of sense so here they have parts of the banana tree they take that and they put it around a bunch of bananas and the purpose is too full first of all they can easily transport it they can throw it on top of a van rope it down and they're not going to destroy all their products but the other thing since it's bundled in there it's going to keep the heat out it's going to keep the moisture in it's going to stay on right longer and then so uh well then they can sell it whenever they want so very cool [Music] as we move forward you can see the market just goes on and on forever right now the ladies are buying some onions negotiating hard here more fresh produce oh look at this jackfruit look at that it's really big tons of fruit tons of cabbage i see a goat over here enjoying some of the uneaten food over here we have the carrot section very nice boom it's getting a little bit awkward at the market because literally everybody wants cash right here we have a very traditional local type of tobacco i believe it's been dried possibly fermented is brought here so people can roll it up make their own cigarette that's what i love about the world no matter where you go people are always looking for a way to get a buzz thank you i have found some ready-to-eat food here at the market it's just simple fair it's potatoes right now he's preparing for me a small delicious plate so here we have eight slices for 200 that's about 20 cents pretty good deal so you go shopping a little famished you're tired from trying on so many clothes come here get a nice snack is he is he giving me a bonus piece no he's not so here it is take a look our fried potatoes very simple nothing too complicated there we go a nice edge piece i got like the the butt it's hot it's burning my fingers i can feel the crispy oil it's crunchy on the outside super starchy on the inside a very delicious snack now i just need to look for some ketchup and maybe an umbrella it's about to rain we should go we got caught in the middle of a thunderstorm right now it is loud as heck because above us it's a corrugated steel the rain is just pounding down on it we happen to be in the garment district they're sewing clothes they're sewing blankets and other sorts of things we have our food we're gonna go back soon but man mother nature is brutal nuts it is still pouring rain we just escaped to a different room i mean we were getting slaughtered before and so now these lovely ladies have taken us in to this side room by the sewing area they shut the window they shut the door and there is one two three four five six seven eight nine nine people in this small room not including children they're very kind i'm taking up a lot of space i mean look at me are we gonna have lunch today it's getting a bit late more like dinner now i don't know let's see what happens [Applause] [Music] we narrowly escaped the market well it's still raining but not so bad it's a little bit flooded but we're gonna work around it that is life when you live right by the rainforest right here going inside of here in the mortar and pestle these are cassava leaves i know you could eat the root of the cassava but apparently you can also eat the leaves that come from the stock and actually you can take the stock plant that put that about a foot into the ground and that can sprout new cassava for this is part of a dish called isome very very green thick soupy and so you can't get it that way without the cassava leaves she's gonna beat these into a freaking pulp and then we're gonna see what's next this is the next step in the isambe making process we have the beat up cassava plants and now they take the meat each one's holding a piece and then they cut it they're gonna wash it in the water that's gonna join the cassava leaves and then there may be more spices seasonings maybe salt that's going to go in here and that's going to make our final meal [Music] in addition to isambe we're making another dish this uses a few different root vegetables we have yams potatoes and then we have squash but oh no the mud here is no joke so all these vegetables are gonna be mixed together put in a hot pot and steamed together that dish is called in banjo right now we are starting the process of making banana beer we have our food but we also need a drink and preferably a drink that makes you drunk under here bananas that have been piled up with all these other leaves foliage and the reason is this they want the bananas to ripen more fast because you need a yellow banana to make banana beer the heat from the earth is going to keep these a lot more warm and it's going to make them turn yellow and ripen a lot faster these bananas have been in here for five days both the green and yellow can be used they're both ready they're both ripe they just happen to be different species i love the commitment to getting drunk here because look at this this is a trough just whittled out of a tree it's basically a whole tree they've hollowed out and then now they all work together and they peel the bananas and they throw them inside you can see these bananas are definitely ripe they're soft they're sweet and they actually smell a bit fermented this is kind of a perfect banana if you were making banana bread that would be nice but we're making a drink that will get you drunk so right now they're singing this song they're saying we've got juice we've got juice and yes we do baby right here the grass is here to create kind of a straining effect for the bananas so this liquid is what's going to be fermented soon with a little bit of sorghum flour that hangs out for a few days and it gets you drunk [Music] it is lunchtime oh wait it is 5 30 p.m the day got a little bit away from us but here we are finally a beautiful meal i just want to say oh how'd they guess what i was going to say this looks fantastic we have three different foods we have kind of like a staple carbohydrate and we're going to see that in a second it's uh currently hidden in a cone the cone of secrecy you'll find out soon this one is called izombe and this one um that's a long name that or else i think i just signed over my youtube channel but it's time to eat the first thing we have here banana beer a local delicacy let's try it whoa it's more like a banana wine when i was in tanzania i did have a banana beer and that was kind of thick and chunky and here it's fermented it's become really more like a wine it's like a spirit almost kind of strong and i'm feeling good i um sign language as with many meals that i've experienced here in east africa it all done by hand beautiful combination we've got beans squash potatoes sweet potatoes and then some different seasonings in there i'm gonna try the squash first a little salty steamy very simple straight forward and with a little bit of salt and it's mixing with the personalities of the other foods in there here i've got a handful of beans [Music] i think they're just standard red beans or kidney beans yummy salty starchy all right potato oh very nice from here should we try this here we finally do have some meat some random cut from the butcher and the base of the soup is really all about those leaves that have been pounded the cassava leaves and then in here in the cone of secrecy it turns out that it's actually very difficult to open there we go nice reveal looking inside that is the sorghum so today i finally got to see the sorghum grain it's just a tiny little brown ball they take that they roast it sometimes they grind it they mix it with water and it becomes this and i believe this is going to mix with the umbiseli national park now this has been pre-cut into just giant bricks and he dishes it up into his bowl he mixes the sorghum with the green puree let me dish some of this up for myself oh look at that so the texture here is so interesting i couldn't figure out if they overcooked it this is how they always do it because when i had salsa or ugali it was very like a mashed potatoes this is more like a cake got my piece i'm gonna dip it into here a flurry of new experiences all at once just the sorghum alone is really interesting it's like play-doh you can form it in your hands and your fingers and then that's actually kind of the purpose you make a spoon out of it you scoop up some more of this the green stuff it's kind of like a steamed spinach almost but actually even better take a look unidentifiable piece it is hard it's stiff oh i think we got the tongue [Music] uh i can't eat it that is the toughest meat i've ever had in my life there you go the taste is actually quite nice it's juicy it's beefy plus it's wrapped in all the flavors of that cassava the only potential issue is it's super freaking hard that is the end of our meal we're going to enjoy this together and more people from the community who helped us are going to also partake i want to say again it means thank you and i keep forgetting on the sale oh that is the end of the video we had an incredible day it was unpredictable it was wet it was money and at the end of the day i got to meet a lot of very cool giving kind hard-working people in this village and at this home who all pitched in to make an incredible meal happen i hope you guys enjoyed it that is it for this one we'll see you again with another video in rwanda next time all right

Channel: More Best Ever Food Review Show

Views: 1,816,070

Keywords: noom, noomfluencer, besteverfoodreviewshow, befrs, streetfood, foodreview, foodblogger, foodandtravel, yummy, foodie, nomnom, travel, sonnyside, sonny, foodgasm, foodporn, foodandwine, seafood, food, delicious, travelchannel

Id: oWLJLgIenPA

Length: 15min 1sec (901 seconds)

Published: Sat Mar 12 2022