Can a Chef Cook THIS Random International Dish? | A-Z Challenge G: GUYANA

It’s challenge time! Chef Ben must spin the wheel and cook a dish from a Mystery country! Today’s country begins with G!!
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[@cptblackadder4119]

I hope this series continues after Z, like restart but remove the countries that were spun during the first round so the other countries can all be showcased.

[@mignonhagemeijer3726]

Yeah! Would live that! So many countries would otherwise be missed. It's such a fun format to also explore food from all other the world with.

[@keithlang1821]

I would love that too

[@gellawella]

YES! Great idea. Please Sorted, please do this 🙏🏼

[@werbnaright5012]

They definitely need to do this. And do more frequent videos in this series. There are ~200 cluntries to get through. I can't wait 20 years for the series to complete!

[@ShallieDragon]

They should absolutely do this. Was miffed that we didn't get Ecuador or Ethiopia for E (though I did enjoy the Slappy).

[@BigFoodieGeek]

Love how Mike is apprehensive about eating stuff like certain cheeses but won't hesitate to pop in and munch on an unfamiliar chilli. 😂

[@SortedFood]

We know right 😂

[@tiacho2893]

Two completely opposite reactions to the question "How bad could it be?"

[@mindom]

Hello sorted food, the thumbnail looks like Ben has a h!tler stash.

[@HilariBarbae]

​@@mindomit's about south America after all

[@rovan8348]

​@@mindomBen was hoping for a different G 🤣

[@MrHippo00100]

Just FYI since they didn't mention it in the video, that "corn starch like" stuff at the bottom of the bowl of Cassava juice that Kush made is actually tapioca.

[@bryanbartlett5637]

Really? I absolutly love a good tapioca pudding. I never really thought about where it came from! I had always assumed there was a tapioca plant somewhere

[@marilynalvarez9951]

I was looking for this comment if not I was going to post it too....well done. 😁 Sorry Mike that's not "pure cyanide" LOL!!

[@MrHippo00100]

@@bryanbartlett5637 Yup I googled it before posting to make sure I was remembering correctly and the recipe I found for making your own was basically what they did but putting it in a food processor instead of grating it.

[@shevahauser1780]

​@@bryanbartlett5637do you like boba? also uses tapioca balls!

[@Grumpy_gurl]

I knew that and as much as I love eating yuca (cassava) I detest tapioca. 😂

[@TanukiSC]

This series is absolutely at the top in terms of seeing new dishes and watching the boys get genuinely excited about new foods and cultures. Can’t wait for Haiti - there’s some amazing food you can do. Griyo is certainly one to consider and I think you all would love it!

[@SortedFood]

So glad you enjoy this series and thanks for the dish recommendation :)

[@KenS1267]

I've been to Haiti several times and griyo with red beans and rice, I know it has a creole name but my creole was no where near up to the task of remembering it, is the dish that really stood out to me.

[@7ab3tha]

Yes Haiti! Soup Joumou and it's history would be good for them to do!

[@eurogael]

And learning about new ingredients - i now want to search out those wiri wiri chilies

[@PassiveAgressive319]

Thanks for representing guys! It is indeed a time honoured tradition to eat our beloved Pepper pot at special occasions, Xmas especially.! A real hidden gem in Caribbean cuisine and a real treat😊 FYI Most Guyanese homes buy their casreep or ask family ‘back home’ to send a bottle in time for the holidays ( a respectable solution). so really curious how it is actually made🇬🇾🇬🇾🇬🇾🇬🇾 Just a bit of feedback, there are no veggies in Pepperpot whatsoever. This is a dish created by Amerindians and was made to last for a very long time, and onions, etc easily goes off. But for as starter for 10, Well done though! Next Cook up Rice😊

[@SortedFood]

That's amazing to hear your feedback - thank you! Super interesting that there isn't any veggies in it 🫶

[@PassiveAgressive319]

@@SortedFood 👍🏾

[@ecarter141]

@@SortedFood not bad first attempt. The way my mum would do it is to pressure cook the meat first then add to the pot with casreep, stock, scotch bonnet etc. There should also be more liquid, more soup like. The flavour is also 100x better if you let it simmer for a day

[@Nightmarecit]

We also have a bunch of cassava root stews overhere in Brazil. But I'd rather eat it fried or boiled. Also It's only toxic if it is the "brava" variety or harvested under the propper time.

[@saj5942]

​@SortedFood Hi I like your take on pepperpot. My family put onions and garlic in our pepper pot. It doesn't make it spoil faster. Also casreep contains some sort anti microbial properties because pepperpot can be boiled once a day, then left unrefridgerated. We did this for a week to see what happen and it was fine. My grandmother says that some people have kept it for weeks. I think this started due to a lack of access to refrigeration

[@gitawulfren]

I am so glad this series is still going. I love the heck out of the content on this channel.

[@SortedFood]

Thank you Tiffany 🫶

[@gerhardusretief3996]

Ben is such a passionate teacher, If I ever went into cooking I would have loved to learn or to be taught by him.

[@oldmanwithaswitch6619]

I've been a "keen home cook" since my teens (30+ years now) and I've picked up LOADS from Sorted (and a few others) and still I'd love a chance to spend a week (or twelve) with Ben, Kush and Slater just learning.

[@gerhardusretief3996]

Same same, they have the best jobs in my opinion@@oldmanwithaswitch6619

[@MrLachlanmackenzie]

Like a modern day Professor Higgins.

[@tiacho2893]

A little bit of trivia. The term BBQ and barbacoa comes from an Arawak word for slow cooking whole joints of meat on an open fire.

[@adonisfoto8709]

Cassava and green plantains have a particular way to peel. Hold it firmly in your hand and hit it with your knife lengthwise. Then twist the blade a bit to lift the peel... continue separating it from the flesh moving the knife... they come out perfect and round. You can both slice cassava and green plantain very thin (just as potatoes), and fry them..... Once you try fried cassava crisps, you can't go back! You can also cut cassava french fries style, about a cm thick, parboil them and then fry them... You will love them. They bring much more flavor than potatoes.

[@glorianarnia]

I was about to leave the same comment! You explained it perfectly!

[@nikkolia]

Cassava wedges with Fijian Kokoda 🤤

[@Themusicmylife95]

I’m so happy that you all got Haiti for the H’s. As a Haitian descendent it would be so nice to see you all make Legume, sawspois, griot and white rice. That’s a typical meal you’d get at home or even on special occasions. The rice there are different kinds, most people will probably tell you to do Diri Djon Djon though. Either I’m excited to see what y’all end up doing 😊

[@johnhmaloney]

Mike seeing a bag of unfamiliar chilis and immediately popping one into his mouth is exactly the kind of chaos I'm here for.

[@RedRose1010100]

While Ben just chats about growing a different chili 🙃😆

[@nanoflower1]

That's what I would do too but only taking as small a bit of the pepper as I could. It's to get an idea of what flavor the pepper is going to add as some have great flavor while others don't deliver much but heat.

[@johnhmaloney]

@@nanoflower1 Taking a small nibble makes sense and I suspect that Mike was intending to try to get a sense of what it tastes like. He probably just didn't think it through and assumed that it would be far more mild.

[@nanoflower1]

@@johnhmaloney Oh I agree. I'm sure he didn't think it would be that hot, habanero hot. I'm much more cautious but then I make chili using a variety of peppers and have even made jerk chicken a few times so I'm very aware of how peppers come in many different levels of heat. So I would never just eat a whole pepper unless I was confident of what it was even if it was very small.

[@MagicTurtle643]

Mike is so nice hahah. He's by far the most amiable and respectful of Ben's chef status. Love him.

[@peredur5305]

For haitian cooking, if you want for a slight curveball with ingredients that are not hard to find, you can go for "pain patate". It translates in English as "potato bread" but it's actually a dessert (you don't do sweets that much) made from sweet potato. ;)

[@cftyftyufyfuyfty]

For haitian cooking, take a small child...

[@penguindrum264]

I just recently watched that PBS food doc on Guyana and Little Haiti this week. I love it when coincidences like this happen.

[@PassiveAgressive319]

Watched it too🥰

[@walker1447]

Was thinking the same thing Ben , quite similar would be the Flemish stew , a long slow cooked stew based on dark beer, spices (yes a bay leaf is important here) and cheap cuts of meat usually beef.

[@kador8278]

As a long time Haitian who loves sorted... I have a list Diri ak jonjon ak legumes Diri kolè Diri blan ak sauce poi Griot Tasso beuf Tasso cabrit Lambi Legume Kalalou Soup Joumou Maïs blan ak sauce poi Maïs kolè Bouillon

[@synthiafrancillon-panta754]

❤I love you guys! Make my people proud with a soup Joumou🇭🇹. It is the national dish of our freedom.

[@7ab3tha]

YESSSS I JUST COMMENTED THIS 🙌

[@jingizu149]

My first thought as well. When a dish means so much to it's people that it's on the UNESCO list for intangible cultural heritage, how can you pass it up? Not to mention it is just plain delicious. Truly iconic.

[@makotohosoi]

I'm originally from Japan but I've grown up in South Florida and have made many Haitian friends. Soup Joumou is not only a rich soup, but has a rich history! It's a shame more people don't know about Haitian food. Haitian cuisine is definitely one of my favorites!

[@matthewfurlani8647]

Japan to Florida to Haiti... what an interesting life you've had

[@CAP198462]

Do you eat a lot of duck in Haiti? I heard a lot about baby duck in Haiti.

[@raveena0417]

I am so glad you guys decided to highlight our cuisine. We have a beautiful country with such delicious food! You guys did a wonderful job with the pepperpot! 🇬🇾

[@tinsleydillon2499]

Perfect timing!!! I’m part Guyanese and moved to the UK from Canada three years ago! I’ve been waiting for this video and it just happened to come when I’m home for a week and get to show my family your videos 🥰

[@caelandemaziere7939]

Inspired by the bay leaf episode, it'd be really interesting to see one where people have to guess which spice is left out of an iconic dish, like one of the spices is left out of Butter chicken for example.

[@Ortoreus]

That would be super interesting

[@John-ed2wj]

Terrible idea

[@That1CoolChick]

I feel like that would be interesting, tricky indeed!

[@svn5994]

Great idea unlike anything you have presented. @@John-ed2wj

[@Cass_M]

Turmeric or saffron come to mind…

[@raen6358]

Y'all did amazing! Typically we don't make our own cassareep (said 'cas-rip' locally, but that could just be our town dialect instead of the real Amerindian pronunciation), we get it from the bottles since grating cassava is the job nobody wants to do. You can do any kinds of meat too, though our most popular is beef and pork. Stale pepperpot is the best! Keep it on your stovetop and reheat it everyday for about an hour (topping up with water and seasoning as you go) and each meal just gets better and better!

[@bestnarryever]

Stale feijoada is also the best too! Love these similarities between neighboring countries 🫶🏻

[@tracelii9016]

This is the first year I wont be around for the full pepper pot experience of coming in 2 days later, swirling around with the spoon to see if theres any oxtail left (knowing very dang well that the oxtail was done and done the first day) and then dumping an unreasonable amount of 'sauce' on my rice to keep me going.

[@SarahSyna]

That's exactly what we do with stew and oh man, it's the best.

[@Gretnamaba]

As someone whose entire family is Guyanese, this makes me so happy. Disappointed I just realized I missed the episode ❤

[@muzicfest]

the way you inspire me and probably many of us to try new dishes from other parts of the world with your genuine enthusiasm, humour and tact is incredible

[@SortedFood]

Thank you, and thanks for watching!

[@JanleeBR]

Today I have fallen in love all over again with you guys, I hope the others got a taste, you guys did a great job, I'm from Guyana Georgetown, and now live in Brazil and this episode made my day, great job it looks close to the real deal ❤❤❤

[@RoseArkana]

Have a friend from Guyana I'll be forwarding this one onto, cheers boys! Much love ❤

[@SortedFood]

Let us know what they think?

[@RoseArkana]

I'm happy to share they loved it! It reminds them a lot of their family getting together in their childhood, with enough food to feed them 3 times over @@SortedFood

[@MarleyBaich]

So happy to see Guyanese food on this channel. Representation truly matters and thank you so much for doing this series!

[@piasecznik]

Yeah, pepper pot is amazing, and glad to see you're sticking with the Caribbean for H! Would be fun to have a classic Haitian platter-- griot, djondjon rice, pikliz (a Haitian slaw, gotta have that) and plantains.

[@senotemsylverage4302]

I think the Belgian dish Ben was thinking about is the "Carbonade Flamande" made with beef, gingerbread and brown beer. really good with homemade fries

[@keawarren]

Yes! I always make a huge batch the week between Christmas and New Year’s. Freeze half so I can enjoy it in the coldest part of winter in February.

[@marilynmichels5453]

Flemish name: stoverij. Lots of variations, some made with sirop de Liège or chocolate to achieve the sweetness. One of the best-kept secrets of Flemish households: add a slice of bread slathered in mustard on top of the stew and let it disappear in the sauce completely. It helps thicken and adds extra flavour.

[@nat3007]

This sounds delicious would love a recipe for it.

[@AndreaWitt745]

I have been a fan of all content from Sorted for years, and I just wanted to say thank you. I love this series so much💜

[@SortedFood]

No..... thank YOU for watching for so long 🫶

[@HuSoph]

Not an expert on Haitian food by any means but a Haitian colleague once brought a black mushroom rice to a pot luck and I loved it! I'm sure it'll go well with whatever dish you end up making.

[@sharda_ann]

Overall wonderful job! Guyana also has a large Indian Caribbean population I think 40 to 45%, ie my families ethnic breakdown. My family uses lamb instead of beef and we eat it with “Guyana bread” or sweet plait bread.

[@mammie19621962]

I LOVE watching Ben!! He's cute & so knowledgeable BUT NOT ARROGANT!! 💜💜💜

[@erntaku]

There's SO MUCH to love about this episode! There are few things in life that are better than braised meat dishes, IMO. This dish looks incredible! Also, I love this series. Learning about culturally significant foods is so much fun. Thank you all for your efforts.

[@Anna_TravelsByRail]

That moment when Mike decided that this apparently is a poker face challenge. 😂

[@GIBBO4182]

I couldn’t believe he just went for it with that chilli 🌶 🥵🤣

[@Anna_TravelsByRail]

@@GIBBO4182me neither. 😂

[@SortedFood]

There was no holding back with Mike 😆

[@Anna_TravelsByRail]

@@SortedFoodhaha. Brilliant!

[@kohlinoor]

The Huttlestorm is evolving...

[@Rainbowslugz]

For a Haitian dishes: Definitely Joumou or Griot! Love the series!

[@danielsantiagourtado3430]

Guys! As a LATAM resident i'm LOVING this episode! Please consider doing a Colombian themed video soon! Our food and drinks will blow you away! Colombian promise!🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

[@acpatinojr7]

As a Colombian, I second this! If you do come be ready to run into all seasons in a single trip: If you go really high up, you might feel like winter; if you go a little lower, it might be like fall; keep going down and you'll run into spring; and once you've made it all the way down, you'll make it into summer. And that's without mentioning our national regions! If you want a food tour, I encourage you to do consider them: Amazonian, Andean, Caribbean, Insular, Pacific, and Orinoco.

[@marthawilson444]

Haiti is difficult as condotions have been so poor, people , most people are just glad to have food. We lived there 4 years, the best was the rice and beans with roast goat if a special occasion.

[@victoriawraight3727]

As someone who lived there for a couple of years I also say go Colombian. I miss empanadas!! Lol

[@kunimitsune177]

The fuck is 'latam'?

[@sarah.5524]

​@@kunimitsune177pretty sure it's Latin American

[@khenzanimyers]

This makes me smile on a deep level as someone from the Caribbean and a former history student ❤

[@PokhrajRoy.]

I’ve been wondering when this series will return and finally it’s here! Happy Sunday to SortedFood HQ and the Community!

[@PokhrajRoy.]

The way Ben talked about raw cassava, I’m surprised it wasn’t featured in a Agatha Christie novel.

[@KenS1267]

You need to eat a fairly large amount of raw cassava to die and raw cassava is apparently pretty unpalatable. However eating incorrectly processed cassava long term can harm your health. That used to be a problem in the tropics where cassava was a dietary staple. Now varieties have been bred that are much lower in the cyanide precursors so beyond not eating it raw it is mostly no longer an issue.

[@HumbleWooper]

@@KenS1267 So if used in a murder mystery, it'd be more of a way to artificially cause a slow health decline or an unknown illness in the victim? Plenty of story potential there, too, IMO. "He's been sickly for years and it finally got him" is way less suspicious than a knife to the back or a single deadly dose of poison in the food. And much harder to prove it was done with intent, especially in an old-time European setting where folks were (presumably) unfamiliar with cassava's properties. 🤔

[@hannahk1306]

Cassava isn't a common ingredient in the UK and most people probably wouldn't be able to identify it, so it would be highly unlikely to feature in an Agatha Christie unless maybe there was somehow a character from a country that eats it regularly. However, I still think it's fairly far-fetched to include, especially when there are plenty of more readily available plants that could serve the same purpose in a story plot.

[@flii87]

thanks for always being a wholesome channel. sometimes other cheffy channels really point out how normal I am and how I'll never achieve great cooking. But you guys always make food and cooking accessible, regardless of education level. I love that.

[@amyyeates4226]

Please bring this series back! Really missing this content ❤

[@kweenkae3206]

Loved the video and as a Haitian, I cannot wait for the next episode! Could we maybe get a revisited edition of the series where suggestions of viewers from the respective countries are used to enhance the original attempts?

[@ethanhorn6093]

I am so... INSANELY excited for Haiti. Haitian food is some of the absolute best I have ever had the privilege of experiencing. These are btw my favorite kinds of Sorted videos. I really like them a lot.

[@numbereightyseven]

Bot comment.?

[@florefelix8440]

When I saw Haiti on the board I got very excited. I would love to see legume or soup joumou. It is a very tradition soup and you cannot go through the new year without it!! Love you guys! Cannot wait for this episode to see my country represented 🇭🇹🇭🇹

[@JoelThomas-bf2ef]

I love it how Ben does a narration while Mike gets hit with a spice kick.

[@samcooper782]

I’m assuming Ebbers meant “mild habanero” not jalapeño at the beginning haha! Probably had Mike thinking he had a far worse spice tolerance than he does

[@Rye312]

yeah jalapeno scoville rating is like 3-8 thousand habanero is like 100-350 thousand

[@MazzyJC]

That looked so yummy. To me, it needed savoury dumplings cooked in it, then it would have been extra. My heart stopped when Mike put the whole chili in his mouth. I was saying eat some boiled rice or drink some milk to ease the heat pain. A recipe done very well 👏👏👏👏👏

[@kyrat6079]

I hope they do another video about christmas food from other countries! The one last year was great and i love learning about what dishes are traditional holiday foods in other countries, and this vid just shows theres so many cool new dishes to learn about!

[@seanmegan1278]

So happy this is back! Love it when you cook together and learn things, and not everything is a battle ❤

[@SortedFood]

Glad you've enjoyed this episode!

[@Koko3op_CeeCee]

Here’s hoping more Caribbean/West Indian food on the channel… we have such a wide food culture!

[@marilynalvarez9951]

Couldn't agree more 😁

[@muckleeck]

Haiti next - hope they don’t take months to do it though

[@starcrossedlovers24]

This is honestly my favourite series from Sorted!!! Such a great way to discover new country cuisines!!

[@sithllama]

Glad to see this series return! Missed the commentary from the side of the rest of the boys, but great to have it back regardless.

[@Anna_TravelsByRail]

This is such a fun series! Love that I get to travel the world in food from my own couch. Although travelling to all these places and eating it locally would be 💯

[@SortedFood]

Definitely! This dish was incredible.... so we'd absolutely love to try the version cooked by actual locals.

[@Anna_TravelsByRail]

@@SortedFoodI’d also love to be able to cook along with this series. Any chances the recipes will be released at some point?

[@ValeTam]

I like learning along with them about national dishes of different countries! This looks delicious to be honest 😍

[@carltonbasdeo1910]

We don't separate the meet from the bones nor drain out the broth....eat with bread and it's usually last a few days and taste better as you age it, obviously reheat each time you eat

[@leighloebig5580]

I absolutely love this series! Also, I love how well Ben and Mike cook together.

[@shobhamaharaj4503]

Pepper Pot is perfect for this weather💯

[@alexdavis5766]

I love this series. Both from the geography geek in my loving people learning about little known countries and also learning about new and different dishes that most have never heard of.

[@valliarlette6596]

I’m always a little surprised you don’t use the grating plate in the food processor when faced with a job like that cassava.

[@jacksmith-vs4ct]

it can heat things up which for some foods is a problem

[@valliarlette6596]

@@jacksmith-vs4ct Processing with the blade, that’s true. But grating with the disc? Not in my experience.

[@laurenwest3090]

I have a friend from Jamaica who makes something similar to this, she calls it Yard soup. It has Chow chow and green banana in it.. it is so delicious. I crave it!!

[@SortedFood]

Sounds ace!

[@davetarpley3740]

Oxtail is awesome. Graham Kerr has a lower-fat recipe for oxtails braised in red wine. Great recipe. Once you defat the braising liquid, you're left with a wonderful sauce rich with collagen. Total comfort food with some roasted veggies.

[@kashmirkiddy]

I was JUST thinking of this video series today and hoping it would come back soon! SO HAPPY to see it back! :)

[@SortedFood]

This episode has been a long time coming!

[@xXIxidor92Xx]

This remains my favorite series you guys have started. It combines everything I love about this channel. The improv, the fun bits, the improv, and the genuinely useful information all come through. Very much looking forward to whatever Haitian cuisine you guys end up making

[@skullersrowing1507]

Yes to more caribbean content! Haiti - it has to be either griot with pikliz or soup joumou

[@SortedFood]

Thanks for the recommendation :)

[@someguy6158]

I love the balance between a food battle channel and food learning channel. Never a dull video.

[@danielsantiagourtado3430]

This series is amazing! Got to learn more, laugh and spend time with You guys and chaos! An absolute win! You guts are amazing 😊😊😊🎉🎉🎉🎉🎉🎉

[@Tired_Tim]

Absolutely fantastic! I live in middle America, and while we get some interesting cuisine, aside from one Ecuadorian place we have no Caribbean or South American food locally. It's always really interesting to see completely new dishes crop up on the channel!

[@slidewithme]

I love how Ben goes hard into the British when he's surprised. "Oh 'ello!"

[@danielsantiagourtado3430]

LOVE this series! So happy that its back! 😊😊😊❤❤❤❤

[@moonbook12]

Agree I miss it

[@MatthewTheWanderer]

That starchy stuff that gave you "corn flour vibes" is basically tapioca starch, which is made from cassava. Also, Guyana is VERY different, culturally, from most other South American countries because their official language is English and most of their population is descended from people forced to come there from India and Africa. They have more in common with Caribbean countries than Latin American countries.

[@tracelii9016]

The headache of having to explain 'yes my mom comes from south america but not like that' does get a little funny after a while as to why neither she nor I know spanish.

[@MatthewTheWanderer]

@@tracelii9016 That does sound like it would be annoying!

[@beth12svist]

​@@tracelii9016 Accept an eyeroll at such people from a person who knows there are British and Dutch colonies there, and that the largest country on the subcontinent speaks _Portuguese._ 😅

[@RickVagabond]

Hearing the boys say "casa-reap" instead of "cass-rup" was wild. Also instead of cassava bread, roti would've been great for a side!

[@ecarter141]

Hard dough bread is the only choice with pepperpot

[@19OJ78]

Yes roti and rice! Yummm.❤

[@gellawella]

Yes! Was beginning to think you had forgotten about this journey around the food world. Nice to see you hadn’t! Love the look of the stew, effing jealous of you getting to eat and taste it!! Can’t wait to see next episode ❤

[@CiderDivider]

I love learning about ingredients I'd never normally come across! A favourite series to learn about culture :)

[@LadyRenira]

I grew scotch bonnets this year and I'm so happy they worked out. Love them!

[@Mary-rr1wz]

LOVE this series! Never stop exploring new cuisines! 💜

[@segoi11]

It's starting to get cold where I am. I was just thinking about making beef stew. The pepperpot looked and sounded delicious.

[@SortedFood]

Utterly divine.

[@niallsheridan3704]

Thanks for all you do!! A suggestion guys! Get individual fans to make their favourite dishes on video with you guys online to help! Broaden our palates even further!

[@hedvignottheowl3583]

Just FYI: Cayenne is in French Guiana. Love you videos, especially this series.

[@Mark-nh2hs]

Normally with pepper pot you melt the brown sugar and cook it for a few mins in some oil before adding the other ingredients. I cannot remember what my friend used to call it the brown sugar process.

[@teddo4114]

Chapeau, for Mike munching dirctly into the chilly. Brave move my good sir :D

[@brandenjackson3552]

The dish looked amazing, and I enjoyed watching you gentlemen make it. I would love to see you guys do a set on medieval recipes, limited to what would be found in Europe at that time. For example, corn and potatoes weren't widespread through Europe until the1530's so if you choose a recipe from the 1400's you couldn't use them.. I think it would be interesting to see how you interpret and present a dish within that limitation.

[@cherylrice3049]

Is there anything you guys can't cook? You are amazing and I love watching you. You are wonderful together. Don't ever breakup. It would be like breaking up the Beatles. My heart could not take it.❤

[@ZanguSwe]

I love how Ben's little coin flip thing actually got Mike there in the end, but it feels like he could've talked about a dog waving something. Less raw meat involved haha

[@matthiaskleindienst9146]

That's the best series you have at the moment!

[@roysand4311]

Hey guys! Massive fan here who's been watching your videos all the way back to when i was a teenager who just wanted to learn how to make a half decent pancake. If there was ever a time to break the format of this lovely series and give Israel its own video!

[@katlegomoleme2821]

Me, a South African on the verge of tears each time I hear cooks/chefs overseas say "oxtail is a cheap cut of meat" 🥹

[@adrita2606]

Love the chemistry in the video today! 😊

[@tracelii9016]

HAD to come back to watch this for christmas. My mom is Guyanese and she said you guys mispronounced the name of the chili 😂 but she said the pepper pot looks great!! And I got to enjoy Pepper Pot earlier yesterday morning for Christmas~. I'm really happy you guys got the opportunity to do this; I've been watching you guys for years but I was able to send this to my mom for her to enjoy, especially since one of her favorite things to do is learn to cook and improve her Guyanese cultural dishes. We do buy jarred cassareep tho because we don't have time for all of that 😆😆😆😆 Thanks for this episode, It really made my day to see something me and her could share and talk about. Still wish you guys had thrown in the Un-Red Herring of having to make Pone (a sweet cassava dish) After having to make Vakalavalava (almost the exact same dish) for Fiji just the letter before. Edit: If oxtail is cheap over in england I will fly over there right away. Also yes, we usually don't pick the meat off the bones (unless youre eating it haha)

[@sourlysweete2074]

Yasssss I literally jumped up and down for haiti. 🙌🏾🙌🏾🙌🏾 🇭🇹🇭🇹🇭🇹 So many recipes, to choose from. Here are the most known foods you could make: 1. Haitian black mushroom rice (diri djon djon) 2. Griot (fried pork shoulder chunks) 3. Pikliz ( spicy acidic pickled veg commonly used with fried foods) 5. Legume ( stewed eggplant and vegetables) 6. Diri kole (rice and beans) My list could go on and on 😊 I’m so excited.

[@angrypotato_fz]

I'm glad this series came back!

[@anumeon]

I love these episodes.. They are so much fun

[@d3Vo0]

As a Guyanese I am happy to see you guys exploring our Christmas dish. It’s best to pressure everything rather than sear it also it’s really good with any meats. Typically goat, chicken feet and thighs or with pork feet to get that soft gelatinous mixed with the tender meat. This is typically eaten with freshly homemade Guyanese plait bread

[@MichalJinoch]

Czech republic here... Hovězí svíčková s houskovým knedlíkem. Good luck with your ingrediences.

[@florenceleasiryZG]

For Haiti : Haitian Griyo, Rice, Salad, Macaroni Salad, Homemade sauce, and Pikliz. So delicious!

[@peteporpora1630]

This doesn't happen to me often but I was watching this and my mouth was watering!😋

[@vickytruckenmiller3856]

I was wondering when we were going to get the next one of these! What a great Sunday surprise. This is one of favorite series y’all have ever done.

[@peggyloveoscar]

I love this series, so interesting to watch!

[@rogernobbs6559]

Ah, this takes me back! My parents were Guyanese and we often had this although NEVER for Christmas breakfast! That was always Garlic Pork, based on a Portuguese dish (proximity to Brazil being an obvious factor in Guyanese cuisine). Looking at the finished product, the look and colour are spot-on and, in all honesty, pulling the meat off the bone is a big improvement as it saves on the faff when eating.

[@jacknorman8236]

Yes!!!! I’m literally begging you keep these videos up!!

[@giraffesinc.2193]

That was awesome ... I love this series! Haiti is going to be fun but now I want to make pepper pot ... it must have been absolutely delicious!