BAMBARA - A criminally underutilized bean.

[@beraiyen123]

This channel started more that a decade ago with great contents t, the subscribers below a million baffles me 😮

[@TheWastedAccount12]

OMG i just noticed that i wasn't subscribed yet i coulda sworn i was ...

[@Greippi10]

I guess it's the type of content that gets a lot of attention for a few videos, but then people aren't all that interested beyond the most obviously strange fruit and plants. It's a shame really, it's the perfect content to watch while eating and he can be funny too!

[@gleann_cuilinn]

Fun fact! Since peanuts are really important to West African cuisine, most West African languages adapted their native words for the Bambara nut to refer to the peanut instead. That's why there are so many unique words for "peanut" in West Africa even though they come from the Caribbean. Also, shout out to the Bambara people of Mali, Ghana, Guinea, Burkina Faso and Senegal! They actually had an empire over all of these lands from 1700 to 1860 which was a successor to the Songhai empire.

[@danielleo6855]

I have been trying to find a local bean/but called Okpa in my husband's village it's so delicious that I have a hard time believing it wasn't sold in the US. Now I've found it!

[@matthewodonnell6906]

I was kind of surprised when you said “quite similar to the peanut.” At first, I thought it looked like a chickpea. Maybe I just want some falafel. Bambara bean falafel sounds like a good idea actually.

[@guyfaux3978]

Or pastacheech (macaroni and garbanzos in tomato sauce/soup).

[@Sojoboscribe]

Well Egyptian Falafel (sometimes considered the original version) uses horse beans (small favas) instead of chickpeas, so it might work.

[@matthewodonnell6906]

@@Sojoboscribe That should be the taste of a good bean: does it make good falafel?

[@Sojoboscribe]

@@matthewodonnell6906 Dunno, never tried it. Could (I know where to get the favas), but never actually have done it. If I liked falafel better, it might also be interesting to compare the recipe using the standard "soft" kabouli type chickpeas it normally is done with compared to the desi type ones of India (what they call Kala Channa) which is what they generally choose for chickpea flour (besan). Off the top of my head I can think of one reason for the change. The kabouli type chickpeas have thin skins*, so you can just soak them and either slip the skins off or mince them up with the rest of the bean. But the favas and the desi chickpeas have very thick skins, so preparing them means splitting and hulling them to made dal first. More effort. *For the record (in case you have ever heard of them), despite the name, I consider the Black Kabuli chickpea a desi type. Ditto the similar ciceri negri of Italy.

[@maulros]

This video was; great, great, great, great, great, great, great, great... and so on :D

[@jernfuglen]

There are reforestation projects going on in Madagascar, and the government seems to have comitted to it, but there's still a long way to go.

[@darriendastar3941]

Until this evening, I never knew that there was a hole in my life that could only be filled by a Quentin Tarantinoesque slash thriller performed by two plant-based milks. But there ya go. Now I feel that 2024 really *is* going to be a worthwhile year. So many thanks, Jared. So many thanks.

[@darriendastar3941]

After watching this video, I wentback and watched the 'Fake Milk Face-off', which was posted a couple of days ago. It's 90 mins of pure joy as plant-based milks confront each other in dramatic reconstructions from famous films. If you haven't seen it, I can't recommend it highly enough. kzbin.info/www/bejne/sH2pepakr7R0fNE

[@JeanineGarofaloNumber1Stalker]

Everything, Jared. Thank you for the many unexpected laughs when all I wanted was to learn about legumes. Love the Divine shirt to tie the chaos together.

[@WeirdExplorer]

You're so welcome!

[@TheWeirdestOfBugs]

Man, I still remember your fake milk videos and the insane intros you made (which were amazing)

[@pattheplanter]

Did you not get a recommendation for the huge compilation of the milk videos that Jared released last week? 1½ hours - kzbin.info/www/bejne/sH2pepakr7R0fNE&ab_channel=WeirdExplorer

[@Tinil0]

I think by saying it's lacking in "sulfur-containing proteins" they mean that it is low in Methionine and Cysteine, the two most important and common sulfur-containing amino acids that are used to build proteins. Sulfur is pretty important for, you know, building DNA among other things, so those amino acids are also important as the main way we get sulfur. I looked it up, and it does appear to be relatively low in those amino acids but...honestly, there is a TON of variation in the data? I found numerous papers detailing the composition of it, and it can vary WILDLY due to a number of factors, including where it was grown, when it was grown, and how it is prepared.

[@chazlon5061]

Wow aren't you a super fucking smart and inquisitive person. Wow

[@Tinil0]

@@chazlon5061What?

[@chazlon5061]

@@Tinil0 bro ur so smart u can make a billion dollars with your science knowledge

[@danielmcguire7344]

DNA does not contain any sulfur. It is a combination of nitrogenous bases like purines or pyrimadines, deoxyribose, a carbohydrate and a phosphate backbone.

[@markiangooley]

So… low-sulfur soils like those used for growing sweet onions result in a lower content of sulfur-containing amino acids? Really?

[@Studio-7V]

Jared, I love your pivot to more in-depth research and applications for the foods you review. Intertwining the market find on the Thailand trip with environmentalism and sustainability in Madagascar alongside useful recipes is the best use of this material. I really hope these long form videos are reaching more screens and getting people thinking. Cheers!

[@Scp716creativecommons]

"Look everybody, we gots a tarentino fan ova heeah" -Reservoir legumes, probably

[@pjamestx]

The camera pan did it for me, making me realize the other carton was dancing, and then I put it together 🔪👂🐕

[@GrimmHades]

Was just about to comment on that, he definitely did the scene with cutting off the ear

[@andanssas]

9:18 "Vegeta, what does the counter says about his power level?" 😂

[@AmphiptereSiX]

You mention "you can make a paste out of it and have it like pudding". That comes up when you google it as a dish called "Okpa", and is also a word you seem to find on the export packaging quite a lot. I loved the video, though I also would have liked to see your reaction to the Bambara in that form! From the recipes online, Okpa almost sound like tamales without the filling and with spices mixed in. I know its impossible to do everything and keep the video a reasonable length tho! I also appreciate you shedding a light on the origins and also the VOC. Being a Dutch person in her 30s, I still (embarrassingly) grew up with the exaltation of our glorious colonial past, and although I had the curtains ripped down in my early 20s, it's still good to know how the echoes of my country's past are etched in real world, living history.

[@timothygreer188]

Wonderful episode, about one of my favorite foods. I buy my Bambara Nuts in 1-3 lb bags at Eddie's Place African Market up in the Bronx. They don't always have them so I call in advance. I use them in so many dishes, even making my own Bambara Nut Milk the same way I do Soy Milk and Almond Milk. They go great with Native African Brown Rice (which contains the missing Sulpher Proteins you mentioned) and I mix the two with Mushrooms to make Vegan Burger Patties. I'm going to try making a Complete Food Milk with Bambara and Broken Rice.

[@splendidcolors]

There's an Afro-Caribbean restaurant supply near my storage unit, so I will check there for Bambara!

[@randomname7321]

Your channel is always the best part of my week

[@tedharrelson3869]

Aaaah love that the fake milk face off gag is alive and well in other videos!

[@PinHeadSupliciumwtf]

There are two proteogenic aminoacids containing sulfur. Cysteine and Methionine. The latter is an essential one that our bodies can use to synthesize the former making that one semi essential (genetic defects in the enzymes used to convert those can make them essential again). They're used in a myriad of proteins, especially enzymes. Those often contain cysteine as part of their catalytic site for substrates to bind to.

[@Steampunk_Kak]

You won't trick me with those magic words Sorcerer

[@krinklesofmadness]

fwiw the methionine most folks get via the sheer abundance the prevailing western diet offers ought to be sufficient to prevent malnutrition, and with that in mind I think the world could benefit greatly from having another does-it-all legume crop at our disposal. In the global south there is a struggle to have enough food even if the food you do get is incredibly nutritious. It’s exciting to wonder what insights modern agricultural and genetic engineering practices could yield with more foods

[@hollywebster6844]

Thank you! My biochemistry is ancient and rusty.

[@ffc1a28c7]

Cysteine is also essential for forming the 3d structure of proteins. Disulfide bonds/bridges (also aka as cystine bonds) hold together strands of peptides. Proteins are kind of useless without them.

[@mnemosynevermont5524]

Eh?

[@capnstewy55]

You may have had too much fun with that hostage situation.

[@harperwilliams5608]

Love to see jareds cooking skills improving over the years lol. Great video as always!!

[@JuulCPH]

Great video, just a couple of notes: The same company makes a "barista" version of bamnut milk that in my experience doesn't do the clumping thing in coffee. Also, one of the biggest issues I have with vegan milk alternatives is that so many of them have little to no protein. Seems unfair to not highlight how bamnut milk doesn't have this problem.

[@TheBoredomCure_]

Wow I have never heard of these but like many other things you have featured I will have to try it!! ❤ I'm in colombia currently so I'll be sure to try borojo juice that you made before here before I leave today I got some of the pulp and cinnamon etc so I just have to go get milk!!!

[@simontam8231]

Just tried the bamnut milk for the first time recently. I like the taste. Unfortunately though, it is still a bit prohibitively expensive for my region. Excited to see how it shapes out. Thanks for the deep dive.

[@splendidcolors]

I saw it at Grocery Outlet on a deep discount. I might get some next time I see it there.

[@DanielLLevy]

Well, thank you for this heads-up about a Legume I wasn't aware of, but, reassuringly, it is a Vigna, just like the black-eyed pea, the mungbean, the Adzuki, the Urad, and the rest of the Cowpea species and varieties. These are the sane Old-World alternative to them crazy American Phaseolus beans, soaking in 3-4 hours instead of 48hrs, and cooking in an ordinary pan in less than 20 minutes instead of 65 minutes in a pressure cooker! A big plus of Vigna, is that if you feel gassy after eating them, you can safely blame the onions! Beans ARE ballistic and, while very tasty, have way too much recoil for poor old IBS me!

[@shalomtoday]

Epazote

[@Sojoboscribe]

Bambarra's are very clearly on the African cowpea side of the family. They share the same possible seed color and pattern palette for example. I even know of a funny case in my seed growing group where an unusually fat seeded cowpea managed to sneak its way into a sample of mixed bambarra's sent to one participant from Africa, and proved to be the only one which could actually produce when grown (and BOY did it produce, the one seed made a vine that covered the person whole home!)

[@ramonitar3628]

😂😂😂😂

[@belg4mit]

Several years ago Brady Haran posted a video on the moribund channel foodskey about these, and th work to try to develop commercially viable cultivars for other climates. It's worth a watch.

[@estellearcher8766]

Loved this video, I have a suggestion for a more common but overlooked plant/fruit, FUCHSIAS, they are grown because they’re ornamental and there’s a bunch of different varieties and they’re all edible, some taste better than others. I’ve always loved the flowers and I only just found out they produce an edible fruit, so I thought of your channel

[@splendidcolors]

I didn't know the berries were edible until seeing them on this channel recently. My mom typically didn't let them ripen anyway because that would discourage new blossoms. (We were too poor to spray our plants so they would've been okay to eat.)

[@Hamingja6266]

Just want to say thank you! I very much enjoy the longer videos. I love when you educate on the plant, cook with it and show different products that have it. 🎉

[@andreasmonig5239]

Just love this guy and the love he puts in his channel! Thank you Jared! Greetings from an German guy

[@heatherrocchi6232]

Nice homage to Reservoir Dogs. Wonderful video as always!

[@randangbalado]

in indonesia we called it "kacang bogor" or bogor (city name) nut

[@stefansauvageonwhat-a-twis1369]

Wow speed I was just watching the Lukak Jungle Durian episode Oh right the milk peanut-adjacent one, so exciting seeing all these uses and positives

[@LindaB651]

I see that Soymilk never recovered from covid lockdown! (Nicely done!)

[@jaredf6205]

A lot of people just like other fake milks more. Soy milk was only popular because it used to be the only one available.

[@frankmacleod2565]

9:47 that looks wonderful.

[@BoannBoyne]

The milk murder had me rolling! 😂😂😂

[@wiseSYW]

13:20 wow! so great!

[@WeirdExplorer]

very great

[@_Molecule]

i love this channel. thanks for all the knowledge over the years

[@toryumau6798]

... 19:44 "And here we see the plant milks in their natural habitat... " >)X^D

[@suzaynnschick158]

"sulfur-containing proteins" means the amino acids methionine and cysteine. Methionine is an essential amino acid that we can't synthesize ourselves. Sulfur-containing amino acids are important in your body because sulfur-to-sulfur bonds are what allow proteins to take complex shapes.

[@aelinth3793]

I just started watching your videos a few days ago, I love them, also I'm from Croatia and Vegeta is our thing, made in a town very close to where I'm from and I know lots of people who work in the factory, my aunt and my best friend's mom, for example. We love Vegeta! I didn't expect to see it in your videos

[@sdfkjgh]

9:19 Hmmm. I usually swear by Piccolo brand seasoning, myself.

[@LupinLovebites]

The music you chose for the VOC story is so appropriate.

[@elissajaguar]

Loved the silly, surprising interlude!

[@saskiabothe8335]

22:14 There are indeed different coloured varieties of Soy beans, they come in brown, yellowish, green or a purple black. What a pity that Bambara is apparently not suited to be grown in my temperate climate zone! As so often your portrait raised a longing to look for seeds for my garden... 😂

[@Brassroses]

I love legumes, they are so good at revitilizing soil. Fun fact, they themselves don't actually fix nitrogen, they for a symbiosis with a microbe.

[@DeathMetalDerf]

I'm always looking for a better source of protein and nutrition. I had gastric bypass surgery back in 2004 when I was 500 pounds, and while I'm very happy to be able to keep my weight between 177-185 ever since, I have horrible absorption problem. It actually looks like I'm eating even more than I was before the surgery, but upon a blood test I've got doctors yelling at me for not taking in enough.

[@bustedkeaton]

Whoa that's weird.

[@زنكي]

Only red meat is the super food.

[@DanielSPark-by6cm]

22:08 It's made from a dark skinned, sweeter cultivar of common soybean (Glycine max)

[@Betty-qd8st]

That stew looks delicious

[@loricurbo]

I love your little skit with the oat milk lmao

[@Jumoana]

this song is a banger fr helps the video alot.

[@ajgibelius]

You’re right. I have never utilized this bean.

[@erzsebetkovacs2527]

Sounds very promising. I wonder whether it is a tropical plant only, or would it be possible to cultivate it in Europe, too.

[@pattheplanter]

Tricky. The plant needs less than 14 hours daylength to flower and produce pods. It needs 110 to 150 days from seed to harvest. It is sensitive to low temperatures, though I have not been able to find out how low. The optimum temperature is 20 to 28°C, the seeds need 30 to 35°C to germinate. The plant only slows its development if temperatures exceed 38°C. It is a very tropical plant. Edited to add - apparently you don't want the temperature to drop below 16°C.

[@OGSumo]

@@pattheplanterThank you for your research efforts. I was wondering if these would be possible to grow in northeastern USA and you quickly answered that with a (sadly true) probably not.

[@shannonrobinson262]

Sold on Amazon as Bambara beans

[@maraschaeffer3010]

After watching your video, I rushed to Amazon to buy some Bambara groundnuts, but the reviews said the packages of beans for sale there were either filled with bugs or smelled of petroleum. Wikipedia says they require a very exacting growing climate, or I would try growing them here in Southern California. Wish they were more widely available.

[@DiggySoze]

I promise you, on my word, they will grow in Southern California.

[@splendidcolors]

@@DiggySoze For sure, is there anything that won't grow in SoCal if you give it enough water and pick the right microclimate?

[@diplenski]

I love boiled peanuts. Nice reservoir dogs reference

[@WizardAntUnderground]

Beans.. yes 🤘

[@thummumcrysanth]

Thank you for the allergy information!

[@robinpressler3739]

If you add about 1/2 teaspoon of baking soda when you soak the bambara as well as when you cook them they will be incredibly soft and creamy. You also won't need to ccok them as long. For example, with chickpeas I soaked 100 grams of chickpeas overnight and I only needed to cook them for 30 minutes.

[@bor3549]

Omfg, I LOVE what you do (unkown fruit/veg, how to possibly use them, their culture) But the stop motion milk interrogation PRICELESS!!! Not enough thumbs up buttons for this!

[@shelleyhodgkinson1341]

Never heard of this one. Excellent video

[@WeirdExplorer]

Glad you enjoyed it

[@CatsOfMarrakech]

Madagascar so cool

[@DreamTerrorist]

Bambara is also a criminally underrated band!

[@Revonish]

Must try to get some. You should also try the winged pea (Psophocarpus tetragonolobus), every part of the plant (pods, leaves, tubers) can be eaten & the pods taste far than green beans.

[@wahyupans8868]

In Indonesia, this plant is known as "Kacang Bogor". Kacang means peanut and Bogor is one of the famous cities in Indonesia,

[@aza8800]

Awesome, a new vid! Cant wait to watch it before work.

[@WeirdExplorer]

Hope you enjoy!

[@FishareFriendsNotFood972]

You have a Dutch East Indian Company coin???? AWESOME! 🙂

[@Ambrovious]

LOL!!! 😂 Loved all the humor. Very informative as well...already ordered some bambara to try. (Ps, good luck typing bambara without your autocorrect telling you your wrong multiple times.)

[@applegal3058]

I wonder if the company What If Foods will email you back now after you said you liked it's products? I liked the little milk off continuation portion of the video lol

[@sixeses]

Thanks Jared. Para bailar La Bambara, Bam, bam Bambara, bam Bam, bambara.

[@simon_96]

This is a really good video Interesting and through

[@lowellsenpai]

9:22 I was not expecting to hear Vegeta😂 (character from Dragon Ball Z)

[@CaptivePuppet]

That looks so good

[@motomo5281]

Great video, thanks!

[@ralphmueller3725]

any chance you can help a fella get some for growing? I am always fascinated by the things you find and have honestly begun growing a number of things because you have introduced them to me. I have to be honest you have been a big inspiration for my delve into exotic gardening. Update: I found some!

[@AnyKeyLady]

Did you taste any of the coconut in the milk? P.s. The Dogs section made me giggle. Was great!

[@lisabrightly]

That soup looks good! 😋

[@AwesomeFish12]

I wish that I could "Thumbs Up" more than once.

[@lizoconnor2752]

Slurping noodles is just fiiiiiiiinnnnneeeee!

[@taihounaishi7261]

I wonder what bambara nut cookies or cakes would taste like and if they would be a better choice than typical peanut cakes

[@connormatthews522]

These feel like such a good addition to a veg curry

[@WeirdExplorer]

Definitely!

[@mandab.3180]

sounds really good tbh

[@jkburnsed4959]

Legend says he is still counting those Greats...

[@Ilikebeenz123]

Soy milk is the best IMO for coffee, I use it in drip coffee and making lattes

[@R1M1r1m1]

Sounds tasty. I'm going to start growing them.

[@GolosinasArgentinas]

Great video!

[@WeirdExplorer]

Glad you enjoyed it

[@caffienatedtactician]

33:33 well yeah it's worth digging for, that's how you harvest it!!! 😂

[@meisteremm]

I used to have a roommate from Gambia who loved to make peanut stew/peanut chicken. I regret not asking for the recipe, and I am glad that he is doing well in America.

[@Jeff_Lichtman]

There are very few plants that contain any vitamin B12, so I suspect this is another way that bambara is not a complete food. Bambara is in the genus Vigna, along with black eyed peas, adzuki beans, mung beans, Chinese long beans, and several other types of beans. Peanuts are in the genus Arachis, so they aren't very closely related. It doesn't seem likely to me that people who are allergic to peanuts would have the same reaction to bambara.

[@WeirdExplorer]

I found that allergy warning by googling it. I might be wrong! if any peanut allergy sufferers know leave a comment

[@pattheplanter]

A study showed bambara had cross-reactivity with both peanut and soya as an allergen. Bambara beans have under 3 mg of vitamin C per kilo. You'd have to eat a lot to get all your needs. There a lot of anti-nutritional substances in bambara that need to be cooked out, if you want the full nutritional benefit.

[@CoperliteConsumer]

Oh god the milkening has returned!!!!

[@Tkorinn]

Impressive Milk Cinematography 10/10

[@hollywebster6844]

Very, very interesting! I have a few African markets nearby. I'll see if they have any bambara nuts. I enjoy boiled peanuts and peanut curry, so I think I will like this legume very much.

[@isabellefaguy7351]

Their porridge looks a lot like what we call "fèves au lard" here (which is a delicious meal), especially when you showed the one with a piece of meat cooked in it.

[@shiretsu]

between a bean and a boiled peanut?! holy shit dude im lookin for these in the african aisle asap

[@hotaru8309]

This looks perfect for rice cakes. I'll have to see if any are accessible in my area to test.

[@terrytari1891]

Explorer: shall we do the bambara dance at my clothing optional nightclub, ok?!!

[@Just1Nora]

No! Bamnut got Tysoned! 😂 I like oatmilk in coffee, but I find it has a kind of bitter kick at the end. Still looking for a plant milk I enjoy as much as lactose free cow milk. As a longer time viewer, I appreciate the nutmilk showdown sequence. Nice throwback.

[@milestailprower]

Peanuts are my favorite "nut" / legume. I'd love to try some bambara groundnuts! Just like peanuts, I bet it would be really good in a stew or curry! I'm curious if most people with peanut allergies would be able to consume bambara or not.

[@apteropith]

that name is giving me Dragonball GT flashbacks

[@Sojoboscribe]

When you have a chance to try it, I would also like to hear your reaction to the other "native" subterranean legume, Hausa Groundnut (Macrotyloma geocarpum). I think it's considered similar to lentils (the French name translates to "lentils of the earth".)

[@669b]

ive never heard anyone pronounce vegeta like that. i LOVE that stuff. a staple in turkish & balkan cooking

[@WeirdExplorer]

I used to say vuh-gee-tah but so someone corrected me in the comments. 🤷‍♂️

[@669b]

@@WeirdExplorer i pronounce it as "vah-geh-tah" real fast but then again i'm australian

[@erzsebetkovacs2527]

Which spices did you use for the stew? EDIT: You used Vegeta, too! Sorry, it's just funny to me as a Hungarian. It's a Croatian salt and dried veg mix, but in Hungary, we use it for many kinds of savoury soups, or even flavouring rice. I had no idea that I was going to see it in an American video recipe.

[@WeirdExplorer]

it's not commonly used here. but I love the stuff 😄

[@vickrykayser3129]

I was really surprised,, but I found them in Colorado at Walmart!

[@WeirdExplorer]

Walmart? hmm I'll have to look next time I'm there