Cookin' Around the World is BACK! The Final Dish in B: Burundi

[@tessie7e777]

So glad this is back! Please consider trying it once a month. I know it is a lot of work to get ingredients at times, but it is a true service to the community! 😊

[@riverwalkers4482]

Agreed

[@WaddedBliss]

Definitely.

[@actuallyhusksofcorn3028]

I second this notion!

[@Ray_Vun]

yes. once a month would be great. because at this rate, us living in countries on the end of the alphabet will be in a retirement home by the time he gets to us

[@sarahwatts7152]

Very much agree! I wonder if he could find people who live in each country to help him a good amount in advance

[@LittleLuckyLotus]

You could absolutely make a giant google document with all the countries where this community could submit authentic recipes ideas for whatever country. At the very least it gives you a direction of what to research to make. Im excited to see this series continue! 😊❤

[@FishareFriendsNotFood972]

I cannot WAIT for a Burundian to get in this comment section and let us know how authentic this was! It looks delicious🙂

[@AwakenYourSensory]

YES!!!! So glad its back been requesting for so long. Thank you. I'm Kenyan 🇰🇪 and was looking forward to see my country on here. We don't have a national dish per se as we have lots of tribes with their own unique dishes. But Ugali collard greens or kachumbari with grilled goat is loved by many. My tribe is Mukimo( mashed potatoes, corn, pumpkin leaves and sometimes peas then fried in lotsa caramelized onions), with kuku kienyeji ( free range chicken) stew and kachumbari.

[@Susan-cooks]

Just my uneducated opinion...maybe the water is drained from the first boil to discard the cyanide that cooked out of the cassava leaves. If a second boil was required, I would think fresh water would be needed. Regardless, love watching Jamie's videos and especially love that he mixes it up!

[@prcervi]

cyanide is heat sensitive and breaks down under prolonged high temperatures, and domestic casava has little to no cyanide in it so my best guess is that the drained liquid is just rather bitter and flavor balancing is easier without it

[@DinosaurDemon]

"It has really dried out in there". Yes, definitely it was supposed to boil with more water.

[@rickdickerson4502]

​@@DinosaurDemon"And let that simmer..." Camera cuts to a bone dry pile of hot leaves in a pan.

[@stephaniemoore-fuller]

That is my guess too, that one is supposed to drain it and then use fresh water. Some foraged greens in the US are prepared this way, for example pokeweed.

[@justraspberrytea]

This is right, and it comes from people using cassava and cassava products before we had a good understanding of chemistry, but it is always a practice to drain cassava products before you eat them. When you're using actual cassava root you have to squeeze it in a towel to remove all the cyanide.

[@wolfsraynefan]

I'm glad to see the return of this, honestly you learning to cook not only dishes from famous and professional chefs but also including the cultural variety in the world really shows a care about cooking and a want to try dishes outside of what people might never see or try.

[@rebeccaburnell9319]

This! It's such an amazing thing to integrate on a channel focused around famous chefs' dishes (or complex dessert-making)! Seriously unique content.

[@stitchyfolklorist]

Glad this is back--checking to comments to see if anyone from Burundi has commented yet.

[@jamiemaguire6988]

New life goal is to survive long enough for Jamie to do Scotland

[@robertl6196]

Haggis?

[@sideshowfrost]

@@robertl6196 And Cranachan for dessert

[@Soireb]

It’s Puerto Rico for me.

[@rachelarnold8839]

Since you live in NYC if you're having trouble finding recipes from specific countries it might help to contact the consulate for that country to the UN? This seems to be the sort of thing they would want to get involved with. Consulates and embassies often do quite a bit of food diplomacy.

[@fishfootface]

What a good idea 👍

[@rebeccaburnell9319]

I was amazed to hear about Thailand's program/campaign via OTR's video essays/documentaires. Actually blew my mind. (not that that mentions the UN or consulates, but, like... just in general)

[@Anastas1786]

From what I hear, embassies are typically _thrilled_ to send things to interested foreigners.

[@insertnicknamehere]

Cassava leaves are also called pondu or saka saka. When i cook it, to get rid of that grassy bitterness, i boil it three times and always get rid of the water. After that i gently boil it for another 45-ish minutes and it gets very tasty IF you have a solid recipe. Plain pondu is very boring.

[@Kay_Watermelon]

Add simply "feuilles de manioc" to that list. We boil the shit out of them, add a load of salt, fresh palm oil and a tin of sardines.

[@Lightningrod75]

I don't know what the cassava is like, but my dad always warned me about cyanide in peach pits. I'm 49 years old, I never avoided peaches but I was careful. I just recently looked it up. I, a normal sized person would have to eat like 180 peach pits. I suspect I'd be hospitalized for sitting around eating peach pits before the cyanide was an issue.

[@nathanmatuch9428]

I swear there was some health food company a few years back who were selling bags of either apricot or peach pits as a dubious health food. I don't if anyone ever ate enough of them to get hospitalized, but jeez! Don't eat the bag of cyanide snacks!

[@adamshinbrot]

In the mid-Sixties there was a bogus cancer cure called Laetrile, which was made from apricot pits.

[@BigBoobsMcGoo]

I'd say you're right and would assume impacted bowels or digestive track perforation would be safe bets, lol.

[@saintofstreets]

Manioc (cassava) can have enough cyanide that a single root can badly poison a child. There's two main varieties now, just like with almonds - for almonds, you've got bitter almonds (used to make industrial flavouring, 1 has enough cyanide to badly sicken an adult), and sweet almonds (the almonds we cook with). Cassava also has bitter and sweet varieties. Sweet varieties have much less cyanide, but in the third world the poisonous (traditional) variety/cultivar is more popular, because it's relatively immune to pests, since even a lot of insects avoid it due to the cyanide, making it a more reliable food source. The issue is that if the traditional ones absolutely need to be processed to make them safe, and even if processed, some sub-groups have enough residual cyanide in them to be safe to eat long term but cause a disease called flaccid paralysis, where the cyanide builds up in your body over decades until your legs stop working. Additionally, every few decades in Africa or Latin America, some company will cut corners processing the cassava and a bunch of kids usually get poisoned -- in 2005 that happened to 25 kids in Bohol in the Philippines.

[@cedricol]

I remember panicking when my dog ate a couple of garlic cloves. They're toxic for dogs. It turned out that a dog that size can eat 100-150 cloves before starting to show symptoms, depending on sensitivity.

[@peglamphier4745]

I join everyone else with much rejoicing. And the more obscure the country the more interesting the recipe is to watch Jamie's magic.

[@charliesimonetti5290]

I took a shot seeing a “gringo” making feijoada and got hooked on your channel. The anti-chef lore is amazing! My husband and I always say “oh Jamie” when something goes wrong.

[@veronicamcdowell8435]

My fav series! I have made the dish from Bhutan like twice a month since discovering it on your channel. I love seeing all of the different ingredients used!

[@ladylarry75]

Even though you already covered my country (Australia), i am so happy this series is back! i love learning about different dishes!

[@valarya]

I love that you actually EAT the food!! So satisfying lol. Here we come Cabo Verde!

[@theoriginaledi]

After seeing the INCREDIBLE progress Jamie has made over the past few years, and how great he does now, just imagine how talented he'll be by the time he gets to Zimbabwe. It'll be an absolute work of art!

[@CRneu]

Super happy this series is back. Don't worry about the short term analytics on these. Videos like this simmer for a bit and then reach their full potential down the line. I'm excited for the Chad episode. Also other viewers who might be on the edge about Patreon. Jamie occasionally does fun live streams with us and we get to brainstorm, discuss things about the show, contribute and have a good back/forth. They're a fun time. The patreon is totally worth it. Just 1 month of patreon is more support than watching every single youtube video Jamie has ever made.

[@warwickemanuel1088]

(Added for the algorithm) Thank the Universe 7-Years-Ago Jamie didn't attempt this I see the headlines "Rookie Kid Cook Kills Canadians with Crazy Cassava Casserole" " "I just followed the recipe", he said as he collapsed, gasping and twitching onto the cluttered-with-cooking-crap and cassava-covered kitchen floor". It was your application of everything you've learnt, modifying as you went along, that I most enjoyed about this episode. Thank You!

[@rieschelleannjavier-basina7371]

I appreciate this upload. Commenting for the algorithm. So Jaime knows that we support this.

[@TraceyOfficial]

To replace the stock cube with bones is a Chef move, well done Jamie

[@cj-yc2xt]

marco would disagree with that statement

[@oliverhunter-providenti7762]

You are a real one for bringing this back, Jamie. Can’t wait to see your learn more about the world through food!

[@ShiraCheshire]

Imagine finally getting to the end of the list and having to go back because it has been 50 years and there are a few new countries around haha Kidding- love all your videos, no matter what series they're from!

[@Tiggerfan07]

I'm now going back to watch the beginning of this series. Loved this video. Entertaining and informative. I feel like you actually taught me something I knew nothing about. Thank you.

[@Spencerwalker21]

Here from chef brain tsao. He reacted to your Julia child duck video. I'm glad I found this channel I love the vibe.

[@michellesmith7033]

Thanks for referring to the Chef Brian Tsao video. Went over there and had a watch and quite enjoyed the video.

[@LuckyExchange]

The long-awaited return of Cooking Around the World! I am so excited to see this series is back and eager to see how many new viewers it draws to your channel!

[@Sailorlluna]

I missed this series!!!

[@jackgude3969]

I love this series! Very happy to see you pick it up again. Also, it was hilarious to watch you listen to the pronunciation and then immediately say a completely different word.

[@bethhelminiak5063]

Glad to see this back! Let me know when you get to Poland! I can help you out!😂😂😂 In other news, I hope the pregnancy is going well and that Kristy is having a relatively easy time with it.❤

[@TheBookDoctor]

How about just 1 country per month? A nice palate cleanser between the chef battles.

[@karolinakovarova4574]

So excited for this series, it's my favourite part of your channel. I truly missed it ❤

[@SoTypicallyMeh]

Thank you so much for reviving this series. I love all your videos, but this series was my favorite. In fact I’m so glad it’s back I’ve finally decided to pull the trigger on joining your Patreon, too. Moar Anti-Chef content!!!

[@pbangsund]

This was my favorite episode in a while, and I enjoy all your episodes. The respect and the care with which you prepare these dishes, especially when they contain ingredients that we might think are a bit odd, really shines through. You are a true foodie, and just a really great human all around! Looking forward to more from this sub-series (is that a term?)!

[@robertaheaslipevans2526]

Yay!! So glad your "World" series is back!! Looking forward to your take on "Ireland"!!💚☘️💚

[@TheBeige0ne]

Just an idea, you could say what country is next on the list so that the comments can give you ideas and suggestions. Fantastic video as always

[@Lawyerboyleslie72]

And send the ingredients that are only available in that country

[@celestehelton5452]

So happy to see another episode of cooking around the world! Can’t wait for the next one!

[@Bev-v8g]

So delighted you’ve resumed your world-wide culinary journey, Jamie! I appreciate the variety of recipe categories you present, and find this one most interesting. Than you! ❤️

[@wherehog5090]

Missed this so much I loved this series back in like 2022, it was what got me into your channel. I hope you can continue, even as a sometimes thing

[@callmechia]

We are all so happy to see this series return!! I get it that the chef ones are more popular and easier to monetize but? YOUR OG FANS love this series!!!

[@chocolatchaud3011]

This series is how I found you, glad you bought it back.

[@joycen4649]

Yes! So happy you're continuing this series!

[@CarmenBrunnaDuarte]

Here in Brazil we have a dish made from cassava leaves. It's called maniçoba and it's cooked continuously for a whole week to get rid of the cyanide. So, I became progressively more concern while watching you along this recipe.

[@pedrovidal9787]

Only brazilian feeling possible. I was thinking "how many days has this been cooked?". But I also realized that if this was posted he was fine.

[@MyFocusVaries]

Online research says that cooking for 10 to 15 minutes is enough

[@MikaykayChan]

@@MyFocusVaries Coming for 10 to 15 minutes is easier said than done though.

[@LindseyLouWho]

@@MikaykayChan lmao get out, lol made my damn day

[@prcervi]

i think the only casava varieties available in new york are the nearly poisonless ones, the food import laws are pretty particular about things with poison

[@PaulaFigueiredo63]

Glad you return to this chapter. I look forward to see what you will do for Portugal. 😘

[@clarityc481]

OMG so glad to see this series is back!!! Jamie and Chef is great, and I love Jamie and Julia, but this is honestly my favorite of your series -- I always feel like I learn so much, and it makes me really happy to see Jamie trying things not just outside of his cooking comfort zone, but often outside of his food cultural context altogether. I know it's an intimidating project but I believe in you! Happy to comment and like until the algorithm figures out how great this content is. Thank you, Jamie!

[@BjarkeRJ]

Been looking forward to the return of this series. This was the one that turned me on to your channel in the first place

[@hafiraa4514]

Thanks so much for bringing this series back, it was honestly my favorite and I had thought it was gone forever

[@lenapawlek7295]

So glad this series is back!!! Cant wait to watch this one

[@upswingvintage2657]

I’m so glad you revived this series! I always enjoyed it

[@kordelia.in.Albany]

I always found this series interesting. Let's Go!

[@blodyholy_]

Gotta love the comment section for vibes and info. As always, thanks James! 🧡

[@twiggybirdy9243]

Looks good and good for you ! Thanks for bringing this series back and for all of your hard work! Anti chef is my absolute favorite KZbin channel.

[@cael1978]

Thank you for returning to this series! 🙂

[@lennypearl]

When you get to Finland, you should do karjalanpiirakka (Karelian rice pastries) with munavoi (egg butter)! Although if you want to get a bit more “exotic”, you could do poronkäristys (a sautée of thinly sliced reindeer served with mashed potatoes and lingonberries). Karjalanpaisti (Karelian stew), admittedly, is actually not that interesting, although it gets most of its flavor from onions, carrots and allspice. These three are pretty much Finnish national dishes 😊

[@timorautiainen1783]

Oh, the carelian pies could turn into epic moments. They can be bit fiddly to crimb well. 😅😂

[@mariakivijarvi7934]

Vote for rice pastries! And don't forget cinnamon rolls!

[@timorautiainen1783]

@@lennypearl proper combo dishes. Carelian stew (Which is way too easy (and noooo, no veggies in the stew except onions)) with carelian pies. Maybe both, rice and potatoe pies with the stew. :)

[@erinmcmahon7716]

Yes!! So glad this series is back!

[@Lunneus]

I'm really glad this series is back! It was definitely one of my favorites even though i started watching it after the hiatus had started. I love seeing dishes form other countries that really don't get much representation in the culinary world. I probably wouldn't able to find the cassava leaves where i live, but i'd definitely want to try making that other half and maybe try it over rice? Shoot, if i'd watched this earlier i would've had time to run to the store for ingredients.

[@DefThrone]

This is legit my favorite cooking channel

[@Rayne313]

Yay! I'm so excited to see this series return.

[@danielsantiagourtado3430]

Thanks For this jamie! Missed this series!😊😊😊😊

[@bleumarin1968]

so happy to see the series is back, thank you thank you thank you !

[@gregdubin8316]

I'm really happy you're doing this show again!

[@danielsantiagourtado3430]

YAY! IT'S BACK! CAN'T WAIT FOR COLOMBIA 🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

[@carrielindemuth3776]

I am so glad you came back to this!!!!

[@johannfunn6962]

Hell yeah! Love this series

[@joaovitorfernandes4781]

I discovered your channel from the feijoada recepie so im pretty happy to see new episodes

[@lindahritz249]

Missed this series. Glad its back!

[@DDutton9512]

Absolute favorite series Jamie, stoked you're back at it. We made Mahjouba and Emma Datshi this week and both were things we discovered from this series.

[@ks7343]

Thank you for your bravery and for sharing this with us! And for being so fun and real!

[@donnadenney27]

Thanks Jamie! Really enjoyed this show...but then, I always enjoy all of your shows! Well done

[@SandraLindberg-mx3ci]

Love that you ate it all up with gusto!

[@davidp2888]

The BEST part of Sunday mornings!

[@ainsel98]

hey Jamie, great to see this return!!! really cool to see good from more cultures 🎉❤

[@kuttebulle]

I am new to this channel but I am so thrilled for this series! I love the diversity it brings!

[@MSUki10]

Yay! So glad you're back w/ this one!! I love that you ate the entire dish too! I'm looking at adding 2 days of vegetarian eating and I can get all those ingredients easily! Gonna try both!

[@SanktaLo]

Yess!!! This is my favorite series of yours. Glad to see it’s back!

[@laurelcausey]

So glad this series is back. I missed it!

[@TheDlesage]

Really happy you're reviving this series, it's what made me discover your channel.

[@leannemamer8292]

Thanks for bringing this back! Love your other videos but these were always my favorites!!

[@nancymcdermott880]

This was fantastic! The bean and plantain dish looked especially good! Thank you for continuing this series!

[@sandracassinelli5874]

Love this series. Hope you will continue…. Can’t wait for The Netherlands!!

[@MicaelaCampora]

omg yay!!! I love this series so much, it even inspired me to do it this way when I cook for myself, to explore! so excited!!

[@zlaynie]

IT'S BACK!!!❤❤❤

[@damon-burton]

This is a fantastic way to explore different cultures through food. It's inspiring to see your passion for trying new cuisines and sharing your experiences with others. Thanks for sharing.

[@brandonbetts4925]

So good to see. Keep doing what you've doing! 😊

[@MaryScottHunter]

This was amazing! I would love to see you keep this specific series going!

[@alluraambrose2978]

Love that this is back, such an amazing series and is going to push you to the next lvl:D

[@andrew_9732]

So stoked that you resumed this series!!!

[@Hamy3k]

Happy to see this series is back!!

[@filhadojoao]

Love this series! So happy to see you incorporate it back in. 🎉

[@xthek3n038]

Finally, my favourite series makes a return!

[@LedSomeFlops]

Just imagine, by the time you get to "Z", how many new countries there will be and you can start all over again! Love your content, no matter the theme you choose. I'm happy to see this one back! Best luck to you and your lady love and the new baby!

[@rebeccaburnell9319]

I *love* these videos and they have absolutely inspired me in the kitchen and also reminded me of meals I haven't made in a while and then start making again. I'll be so glad to occasionally get new installments in the series!

[@eugeniatunstall4106]

Wonderful as always! I look forward to your videos every week!

[@Meelameels]

Thanks for mentioning that the palm oil was ethically sourced. It’s so important to be mindful of that considering how much damage palm oil is doing to our environment. Appreciate it 😊

[@LouiseL7740]

Also glad it was ethically sourced (ES) red palm, but I do wonder if (ES) coconut oil could have been substituted in this recipe? But I guess if he wanted to be true to ingredients sourced in the country, red palm would be it. Coconut oil is imported.

[@kylos3]

SOOOO happy this series is back!!! 🎉🎉🎉

[@DarrellChapman]

I have to say that this is my favorite ‘series’ that you do.

[@afroboricua]

I love this series. So glad it made an appearance. Hope to see another video at some point. 😂

[@maryannlacorazza1733]

So happy to see this. Thought the series would never return.

[@PDComicBookNetwork]

I am so happy to see this back! I've been missing this!

[@kellynorton4382]

Yay!!! I’ve been wondering about this series. So glad it’s back.

[@Sunny_boy17]

Yay!! So happy to see this!! I like this series a lot!!