Can a British Chef Cook THIS Random International Dish? | A-Z Challenge K: KENYA

[@nancygitonga714]

I'm Kenyan and I can't express how proud and amazed I am that you nailed this🎉🎉

[@carmel.k]

I was so worried at the beginning, I'm glad they pulled it off. 🇰🇪🇰🇪

[@noangelthis]

@@nancygitonga714 Oh, how nice to know that the results have the seal of approval from actual Kenyans! It looked delicious- I want to try this out next weekend- especially the Sukuma!

[@meredithtilly6299]

Do you usually put meat in sukuma? I'm wondering how common it is. The hotel here doesn't.

[@carmel.k]

@@meredithtilly6299 I've never seen that in Kenya. In Zimbabwe, you can and it's called "Highfields". I'm interested to hear if Nancy does.

[@bobert6259]

Wow and without a reference pic or actual recipe!

[@kateh7484]

This series has really exposed me to some cuisines I knew nothing about.

[@SortedFood]

That’s seriously great to hear. We’re all learning together 😁

[@skynet0912]

The Ebbers brand of: If you just break the gadget, they can't bring it back to annoy you later, is a kitchen hack i need to steal for myself!

[@Mikeey1]

The parenting classic of "losing" annoying toys, but for adults

[@raeperonneau4941]

😂😂😂

[@christianstorms3950]

Tried that with my wife's silly little ceramic knife. She bought another one...

[@marthawilson444]

Lol

[@gellawella]

Was that a himalayan salt pestle and mortar? If so, they can rasp it into food as any salt. Right? 🤔

[@gracem12]

Definitely a good close effort with the limited clues. Ugali and sukuma ( without meat) is actually the most basic and affordable food eaten in Kenya. Just for clarification, Nyama choma is just plain roasted meat over a charcoal grill, no spices are added...what you made was what we call "mshikaki" which we spice and roast as well. All in all, this was a solid-ish recreation 👍

[@SortedFood]

Thank you 😁

[@marthawilson444]

I love learning these new things.

[@scorpionrgp]

Fully agree there 😊

[@janettewaw]

Came here to say this is exactly how it should be. The greens are thinly julienned and sauteed over med high heat for a short amount of time. Definitely no meat in the sukuma. Bright green color!

[@chipeirachonks5963]

Tanzanian here, the traditional name for the dish was actually "sukuma wiki", which, literally translated means "push the week".

[@alexhornbeck]

Local Luxembourger here! The perfect dish is a Rieslingspaschtéit! It’s not too simple, yet eaten by everybody at least once in their lifetime. Plus, it would be a challenge to make when you don’t know what you’re heading to. And I mean… white wine and Ebbers?

[@swissfoodie3542]

Yes, my favorite format ! Food, the amazing Sorted lads, british humor and geography = what a fantastic combination !

[@SortedFood]

Enjoy!

[@Kritzelkou]

Proud Luxembourger here! I have been watching your videos for over 10 years so I am super excited for our small country to be featured in the next video. I would love to see you try Kniddelen, Bouneschlupp or Wäinzoossiss mat Moschterzooss. Very happy to help with translating, providing fun facts about Luxembourg and finding an authentic recipe. Vill Gléck!

[@SortedFood]

Thanks so much for your suggestions 💛

[@BecauseImFreddie]

Kuddelfleck wouls be very interesting. The textures might throw some people off.

[@cliophate]

Maybe also Träipen or Feierstengszalot.

[@theanita1]

Would love to see the boys pronounce gromperekichelcher

[@unholymetalfan]

Lauter ganz gudd Ideen hei! In english: plenty good ideas here!

[@rebellonedog]

Can you bring back Mystery Night Out? I want to see where Kush, James and friends of the show would take the boys. I like the food adventure videos that take place outside the studio. Maybe a guessing series where you can guess the person behind a signature dish, final meal (doesn't have to be death row), or favorite meal.

[@SortedFood]

I’ll definitely pass your comment onto the production team :) Hayley @ Team Sorted

[@celticphoenix2579]

Brilliant idea. Or mix mystery night out with this video format.

[@chelmesc4519]

Thank you lads! An absolute treat. This was absolutely reminiscent of me trying to recreate my mums cooking with my son. You made a classic kenyan meal and brightened my weekend ❤🇰🇪🇬🇧

[@SortedFood]

That’s so good to hear 😁

[@janetnz3389]

Thanks for showing us the pictures as we went along rather than just at the end when chef/normal get to compare. Made it more enjoyable to know if they are on right lines or not.

[@rang3688]

I am Kenyan, and I give you 10/10. You nailed it. I would buy that any day, and time.

[@meredithtilly6299]

Kenya alien here: nice job! My husband loves greens prepared the sukuma way. The ugali looks as bland as it should be 😂. But it's filling. And now I really want to some nyama choma. Thanks for doing Kenyan cuisine well. Now come and visit and we will treat you well! Karibuni!

[@gtamaniac4639]

You guys did great. Tip for future, the goat meat is usually slowly roasted over a charcoal grill to make it more tender. Other than that, everything was pretty much bang on. Love from Kenya.

[@SortedFood]

Thank you so much for your feedback 😁

[@Anna_TravelsByRail]

Never heard of this dish before, but now I want to make it. Love that I get to explore the world through food.

[@SortedFood]

Let us know if you do make it and what you think 😋

[@noangelthis]

11:53 - who knew the 'always- in - control' Chef Ben could lose it so spectacularly over a fancy mortar and pestle!! 😁

[@maih600]

I can’t wait to see the review of it, knowing its fate and that Ben will get to take his frustrations out.

[@noangelthis]

@@maih600 😂, yes, I am really looking forward to the review, as well!

[@Rohanadarilin]

oh, he totally seemed so broken about that... i wouldn't be surprised if he totally did it on purpose ^^

[@noangelthis]

@@Rohanadarilin 😂 yes, the very picture of contrition!

[@freeubi]

@@Rohanadarilin100% it was intentional

[@carmel.k]

Zimbabwean grew up in Kenya 🥰. You mentioned sukuma is popular in "rural kenya", this is true, but it's a staple across economic classes. A similar meal is also a staple across African countries (each with slight variations to texture of the starch & changes to which indigenous greens are used) like Zimbabwe and South Africa. "Eat [ugali] at room temperature" oh no, piping hot 😂 you build tolerance over time. That'd be like drinking lukewarm tea. For the meat, many people have charcoal grills at home. Similar to a braai stand or an American grill. Overall, well done!! Now I'm craving a good choma.

[@CBunnie]

I was actually really intrigued because he mentioned how collard greens are prepared in America and it's really similar. Amazing how that translated across the ocean.

[@paulthoss9456]

As a Luxembourger, I'm really looking forward to the next episode. I'd recommend cooking: Kniddelen, Judd mat Gaardebounen, Iertsebulli, Wäinzoossiss or Träipen

[@whiteninja2006]

Yes! Wäinzoossiss mat Moschterzoos is one of my favourites! Unfortunately, there aren't many original dishes from Luxembourg since it's so small, we do tend to have a lot of Belgian, German and French influences in our kitchen and eat a lot of similar things, like Gromperekichelcher being just one of many different variations on a potato pancake/puffer that exists worldwide. Don't forget things like Bouneschlupp, Feierstengszalot, Kachkéis and grilling stuff like Mettwurscht, Grillwurscht (I still call them Thüringer!), Kotlett an Speck, which are mostly German based

[@Francis-b6z]

Losing the plot with the pestle and mortar is by far the realest thing Ben has ever done. Here is a tip though - add course salt to the item you're trying to pound, it'll adhere to the salt and the small granules will help blend everything without flying out.

[@helenn6551]

I think the issue here is that with it being made of salt, they technically shouldn't have to add salt to it. I have a feeling that this is a situation when they needed to prep in batches at first and let time/usage dig out a space Or making pestle and mortar out of salt is only nice in theory. You never know

[@doctorcoke5072]

So then that completely throws out the idea of the salt mortar and pestle because the idea is you're not supposed to need salt, but the technique breaks down if you don't have the granules of salt.

[@paytonjones432]

I love this series because I've been doing the less intense version of this for years, and it's so cool seeing other people do it. I basically just have every listed country on a spinner, and I spin it, then I make that counties national dish. If they dont have one, I choose a very common meal from there. I love it, and I've been doing it on and off since 2019

[@F1ipf1up]

So this is where I saw the salt pestle and mortar, I remembered the snipped of them showing this "coming soon". Glorious to see it now pop back up xD

[@teresagwanda8680]

Hello from Kenya 🇰🇪.. Great job guys... Although sukuma is never stewed😂... Just sautéed in onions and tomatos so that it retains its green colour

[@SortedFood]

Thanks for sharing 😁

[@arothmanmusic]

Ben's knowledge of world cuisine is really astonishing.

[@schiltzjlux]

lux food: - Bouneschlupp - Kniddelen - Gromperekichelcher - Judd mat Gaardebounen

[@Luciaro93]

YEEEEES BOUNESCHLUPP OR JUDD!! Gromperkichelcher is just too similar to many other potato cakes imo

[@schiltzjlux]

@@Luciaro93 true but can be a side dish to the Bouneschlupp (which my family is doing often)

[@robopecha]

wow. i am german and those sound like made up words to me! love it! looking forward to seeing them make them! :D

[@thedj9553]

The English translation of that last one is really funny to me, as a Jewish person. it translates, according to KZbin, to 'Jew With Garden Beans' Please don't eat my people hahahaha

[@Mayelin1990]

Don't forget Ietzebulli! Sadly I don't think they'd be able to get their hand on typical Luxembourgish sausages. A good luxembourgish Mettwurscht or a "Lëtzeboïer Grillwurscht" is crucial at a traditional community gathering.

[@lynnettesue6240]

It's so awesome to see them cooking something totally new to them with just clues given and see how close they get. Ben's, "is it fufu?" was a great example of this format and of how much they've learned cooking foreign dishes. 🥰

[@danielsantiagourtado3430]

Idea guys: a pass it on where the trusty wheel is present and each time one of you spin it you have to take a signature ingridient to add to the dish. in the end creating an amazing fusion between you all! Would love to see that

[@tracyndlovu9717]

The fact that you're using Iwisa from South Africa makes me happy. I'm surprised Ben didn't immediately figure it out. He was in Zimbabwe where he ate the exact same thing as ugali. It just has a different name in Zimbabwe. East Africans and Southern africans eat basically the same food just different names

[@NostalgiaKillah_]

Don’t Zimbos call it Sadza as well?

[@FisherAthleticFan]

@@NostalgiaKillah_Yes and Zambia calls it Nshima

[@tracyndlovu9717]

@@NostalgiaKillah_ the Shonas, yes. The Ndebeles call it isitshwala. Not sure about the other tribes though

[@MichaelMengo]

Kenyan here so nice to see you guys trying African cuisine.

[@kylelee3576]

To Sorted: I love this format and love these videos. To Kenya: that food looks amazing!

[@lorenmo2198]

2 Luxembourgers here. Avid fans of the show and so glad the little country gets some representation 😍 I'd suggest some proper Gromperekichelcher, not the Kartoffelpuffer style, but definitely more well seasoned, with apple compote. Otherwise judd mat gaardebounen and bouneschlupp are very traditional. Kuddelfleck, knaschteg gromperen and kaalen hond are pretty interesting as well. Enjoy it guys and good luck finding recipes 😂 let us know if you need tips or translations/help with pronounciations.

[@SortedFood]

Thanks so much for your comment and suggestions 😁

[@marymaryquitecontrary]

When the wheel landed on Luxembourg, my first thought was, "How different could that be?" Now I know. Thanks for sharing. Looking forward to the Lux episode!

[@svenkuffer4512]

Don't. forget. the. Kniddelen!!! most important thing, apart from Kachkéis.

[@theanita1]

Adding my vote for gromperekichelcher

[@lorenmo2198]

Absolutely, ​@@svenkuffer4512 Apologies for not mentioning kniddlen 😁

[@toddellner5283]

My wife grew up in East Africa with ugali as her staple. It was hydrated with milk if you were well off, water otherwise. There was traditionally a dish of water on the side to cool the hands with

[@danielsantiagourtado3430]

So cool that there's always fans from these countries that sent you reccomandations, what a community we have here!

[@yamz1lla]

Been watching Sorted for longer than I can even remember now; back when they were at a basic set up with tens of thousands of subscribers. I still watch every video you all post and I still love every video, thanks lads.

[@Spyyyder1]

Guy from Luxembourg here ! Famous dishes from our country are Kuddelfleck , Kniddelen and Weinzoossis

[@nicolletiti]

I lived in Luxembourg as a teenager and my absolute favourite traditional dish was Kuddelfleck... tripe that was breaded and fried nice and crunchy/crispy.... there was also a liver meatball that I cannot remember the name of and a pate with riesling that was encased in pastry that was somewhat like a cold beef wellington.... those are the 3 dishes I remember really well

[@coffeebot3000]

It was so fun to watch you guys figure out these dishes that my mom cooked for me hundreds of times. Man, yours came out looking fantastic. Excellent work, kitamu sana!

[@jessicaeq1111]

My little brother is in Kenya for the next month with his school, its so interesting to see what types of food he's going to be enjoying while he is away!

[@TheGalantHamburger]

Either someone is prompting Ben, or he’s way more knowledgeable than we even think, he nails these pretty much every time

[@Inesophet]

I literally had Nyama Choma the other day, and Ugali and sukuma wiki last week. Great recreation, i didnt know about the salt basting, will definitely try that in the future

[@jenneli314]

My grocery store started carrying Supoons and I couldn't resist the urge to buy one anymore. Thanks.

[@shirleyshikanda8148]

I was really stressed the whole time you guys were cooking.Shouting at the screen ugali should be cooked longer,add more flour,cover it so its not room temperature 😂 especially cause am Luhya and we are known best for our ugali/ obusuma😅. Anyway I learnt a new way of cooking sukuma (the only spice usually used is salt,no meat and a fast cook,5mins max so it remains a bright green) you guys really tried though especially with the limited instructions.well done🎉👏🏾🇰🇪

[@kathleengoode496]

I am sure someone has said this before but that wood plate has a technical name in the timber world we call those cookies

[@ian3314]

This was awesome. All of these have been so cool, but this is the first one that I have down to cook next week. Thanks for the introduction!

[@SortedFood]

Amazing! Let us know how you get on? 😋

[@grammar_antifa]

One of my favorite restaurants is Kenyan, they do this group platter that's so, so good. It includes all of the items featured in this video, plus grilled beef and chicken, sauteed cabbage, coconut creamed spinach, chapati, and a tomato, onion and herb salad. Their ugali is slightly different from what y'all made, it's fully set rather than being moldable, and cut into slices.

[@jmangan17]

great! now i'm pissed off that i've gotten this far into my life not knowing coconut creamed spinach was a thing. now i have to go find some

[@emilymukora3035]

I wonder if you're talking about Sawahili Village...

[@grammar_antifa]

@@emilymukora3035 yep

[@bongosmasher]

I'm from Luxembourg and I've been watching you guys since pretty much the very beginning. I would suggest either Bouneschlupp (my fav) or Feiersténgszalot. Other dishes might be too similiar to what you already know. I'm really looking forward to the next episode!

[@bongosmasher]

Mettwurscht for Bouneschlupp is a must btw.

[@katrinlausch3078]

The thumbnail alone shows the dishes and cuisine you are about to cook. I did not taste it bit it looks authentic to me and well prepared! Love this series

[@Ad-Lo]

You were SPOT ON that Ugali is identical to South African "pap". It's exactly the same maize meal and is eaten in Southern and Eastern African countries as a staple: Zimbabwe, Botswana, Malawi, Zambia, Kenya, Uganda, Tanzania, Rwanda, Burundi and others.

[@SirKevinMacharia09]

Damn! That was my comment. Eletad that you've actually picked it.

[@KenS1267]

I'm from the southeastern US. I grew up eating long stewed collard greens cooked with smoked meat, garlic and hot sauce. It is quite obviously sukuma wiki adapted to available ingredients by the abducted Africans.

[@alisonjane7068]

i love this series so much! these videos, along with global street foods, are my favorites to watch.

[@OrrinGradwell]

Being from South Africa Well done... "Pap" is 100% correct, and we also have a term for the scooping you mentioned.. It's called "Pap en tik" in Afrikaans. "Paap & tiik" is loosely how it's pronounced.

[@Nomadic813]

I lived in central Kenya for several years and this is more spice than I saw in all that time haha. Mostly the only flavorings were onion garlic tomato cilantro and fresh tumeric. Also bullion powder. Open fire is right on... Most rural people still cook with wood fires sometimes without much more than a couple rocks or a cast iron frame to prop up a pot. Also the ugali I'm familiar with is much firmer. And a whisk would never stand up to how hard ugali is usually. Hell usually they used paddles about a foot and a half long and it was more like mixing cement in terms of texture. Oh and Sukuma just refers to the greens I think? The dish is Sukuma wiki. But I might be wrong, my Kiswahili isn't the best. The best nyama choma is done right over fresh hot coals where the intense heat creates a great char and bark where it hits meat or a crispy fat making a fabulous mix of textures. The dish is also supposed to be super chewy. The Kikuyu people that I mostly lived with always said if the meat wasn't chewy it didn't feel like real meat, and really disliked industrially farmed meat cause the protein was so tender and unworked.

[@nicholastison4734]

I'm from South Africa and I usually make my pap quite "stiff" very similar to this so I can use it to pick up my meat and veg and sauce. Also nyama is Zulu for meat too :D

[@shezza_cpt]

Seeing a bag of Iwisa on the table is whole 🇿🇦🇿🇦🇿🇦🇿🇦🇿🇦vibe

[@theosantos5083]

Hearing them talk about polenta while I'm eating polenta makes me happy

[@katera5711]

Thanks Mythical Kitchen for introducing me to this channel ❤

[@toscirafanshaw9735]

My (German) uncle used to make a very similar dish with sausage meat, onions and kale! I'm not sure what spices he used, but it was delicious. Excited for Luxembourg! I have also been there on a school trip, but I don't recall what we ate.

[@samfisher6606]

Ebbers had a vendetta agaainst that pestle and mortar.

[@fionaclaphamhoward5876]

Revenge is a dish best served salty

[@robertcotrell9810]

This is one of my favorite series you do. Especially when Africa is involved, since it gets no air time traditionally speaking.

[@SofieBlakstad-ie2id]

I wouldn't normally put meat in sukuma, and nyama choma is typically just grilled meat without spices, but you can have a lot of flexibility. The ugali looked pretty good, but as you said it needed to be worked a bit more while hot.

[@ellen_globetrotter3783]

Looks delicious again! Oh I would love a restaurant that change country specialities say each month or each second months!! I want to try every thing you shown us!! Can not wait for the next country! well done boys!

[@sofiabastos7874]

You should prepare Kniddelen or pâté Riesling for the Lux dishes 😊

[@schoombee88]

Well done for remembering the word "Pap". South African staple. Lots of fans here in SA. Keep it up!

[@cery3851]

Glad to see you try out my traditional food and that was an interesting way to cook up ugali but glad you were able to do it Traditionally most people only have salt as a spice so seeing all those spices in something that simple was ,,,,,😂😂😂

[@pkmwai]

From a Kenyan, You guys really did it 🎉

[@RumConspiracy]

Great job! I loved this episode. Such a fan of this series. Much appreciation to you guys for learning and trying something new.

[@AwesomeSauceShow]

We use salt water basting for chicken, the skin becomes super crispy and very flavorful. Don't know where we got it from, my father said once, he is doing it that way. And I'm from Slovenia.

[@debs11100]

Love your show so much, I was wondering if I could get a definitive explanation of "moreish" please.

[@nicolad8822]

You taste something and it’s so nice you want to keep going back for more. Not sure any explanation would be particularly definitive.

[@debs11100]

@@nicolad8822 Thank you, I wondered if it meant you just wanted more of it or if it meant it had an earthy taste.

[@asquithmainlines699]

Ben explaining ( 2:29 ) that Jamie does not even watch their videos. 😂

[@Justchilling8261]

You have done so well!!! Though I must say this is the first time I've seen ugali being cooked with a whisk, we normally use a flat wide wooden cooking stick 😁

[@Ad-Lo]

Oh my gosh! Jumping up and down! All the best, lads!

[@EmilyJelassi]

I love this series!! I've learned so much about cuisines around the world, that I haven't been able to travel to yet. 😊❤❤ I think that once you get through the whole alphabet, you should start all over again!!

[@charleneclaassen]

In Afrikaans we'll talk about slap/stywe or krummel pap. Slap pap is like runny very smooth porridge. Krummel pap is pap that has been cooked dry into loose clumps reminiscent of couscous. Stywe pap has a wetter feel than krummel pap, with a firmer consistency than slap pap. Stywe (firm) pap and sauce (tomato, onion, greenpepper and oil sauce) is a must. Stywe pap is very versatile. You can cut it with your fork, pinch it off with your fingers, or cut it into cubes.

[@44rdwolf]

You'd find very similar dishes in South (and Southern) Africa. With slight variations. Classic African cuisine.

[@necro5129]

Excellent vid as always boys. But please, pretty please, when you do the wheel for the M country don't forget to include Malta on there. Been watching since the dawn of time and i've watched you do a dish or ingredient from just about every country except my own XD

[@saphiael-mansub2206]

Large Stone pestle or in Yemen a large slab with a concave surface and a round stone or elongated stone to crush things. The stone is picked from the river bed. But the fufu like mixture or aseed we use a thick spatula like stick that's just for aseed and can be from 10 to 25 inches long. In the UK my dad just used a wooden rolling pin

[@beckycaughel7557]

I’m excited for next time I was hoping for Luxenberg or Liechtenstein

[@nadiavanheerden7186]

I just love the constant excitement and respect for different cultures - you guys are awesome ! :)

[@robertvonkulig801]

Lived and worked in Tanzania for years - best mishkaki I every had was in Jackie's Duka in Dar es Salaam cooked on old bicycle spokes and with cassava chips and chilli salt.

[@admireruk]

Katchamburi was the usual side I had with Nyana Choma and Ugali when I lived in Kenya, Much more fresh taste that adds to the experience.

[@lewismaddock1654]

I can't wait for the pestle and mortar video, because just by watching Ebbers' anger in this one I know how furious he'll be when this drops, and Barry will probably say he owns one.

[@redonkulasauruss]

Any chance of getting this on the Sidekick app? Looks great!

[@sandralouth3103]

I have made 1 Kenyan fish and adore the flavors. Will be trying these.

[@6speak]

Technically... these are 3 separate dishes that are eaten together, separately and more so with other foods. "Sukuma Wiki" literally translates to push the week so the greens can be eaten with a myriad of other dishes. Ugali, as well, goes great with different meats (Chicken, goat, fish, depending on region) as well as vegetarian dishes e.g ndengu (green grams), potato stew, egg stew as well as other greens indigenous to specific regions of Kenya, and East Africa TRAVEL TO AFRICA. Come to Kenya and see where you went "wrong". :)

[@philippnotaname7184]

I know only one dish from Luxembourg. It’s from a nice restaurant near here and goes by the lovely name Kniddels. The menu item translates as: Ripped dough dumplings sauted with a creamy cheese sauce with Grana Padano, Italian wild herb salad, lime juice, red onion and bacon. Quite delicious

[@FaisalQuadri22]

Absolutely LOVE this series. Please do this forever!

[@Getpojke]

Oh Mike should like Luxembourg's national dish - Judd mat Gaardebounen. He liked the smoked pork haugh (hock) in Germany, so the smoked pork collar with broad beans & potatoes should go down a treat. Maybe with the brilliantly named Bouneschlupp - pork & bean soup as a started. Personally as a 60's kid I like their Bouchée à la Reine (Queen's morsels) which are basically their version of a chicken & mushroom vol-au-vent.

[@ukeitaa]

This is my absolute favourite format! I can't wait for the A-Z Challenge marathon video aha it'll be the whole alphabet! :)

[@alexdavis5766]

My aunt was born in Kenya, but to an Indian family, so only cooks Indian food. Interesting to see what Kenyan food looks like.

[@javadan123]

Just in time for breakfast! I love watching these videos while having a meal.

[@SortedFood]

What’s on the menu?

[@alisaishere]

I have a lot of family from Luxembourg (and some still live there), but I haven't really learned much about the country. I'm excited to learn more about the food in the upcoming video.

[@AnymMusic]

whoever colour graded this episode did a bang up job. nicely saturated but not too much, not too little

[@rosetoren3881]

I wish you would do "Pfefferpotthast" from Westphalia, Germany. Such a great dish.

[@padders1068]

Looked delicious although I couldn't possibly comment on how authentic it is. Good work guys and team! 🙂😋❤

[@Getpojke]

Excellent, love these!

[@Dnc1ngQueen]

Suggestion for future A-Z challenges: if possible, maybe try and get someone originally from that country who lives in London to visit your studio and try the dish when it's done! One of my favorite parts of watching is coming down to the comments section and seeing whether locals think the boys did a good job, and offering suggestions/corrections. Would be cool to see that also happen live in the studio when possible. With such a multicultural city, I bet you'd be able to find someone via social media to take an hour out of their afternoon to sample it!

[@TreGangeRd]

Would love to try and make this. Could it be put on the sidekick app??

[@tastymedleys]

I knew exactly what Mike was going to suggest to Jamie about the onions as soon as he started speaking. 😂 Been following Kush's advice religiously since that video.

[@leylacamara7103]

I never want this show to end. When you are at the end of the alphabet Sorted should spin the wheel again with new countries.

[@PokhrajRoy.]

I’m always excited by this entire vibe of ‘travelling without moving an inch’ (not counting HQ) and it’s the right time for a Sunday treat! I will say that I know gas station food especially keema samosa and masala chips are a big thing in Kenya. Happy Sunday, everyone!

[@sarreqteryx]

Southern comfort style is not the only way Americans make collard greens. My mom always made it Italian style; sauteed in olive oil with garlic and red pepper flake. Salt and black pepper to taste