🔥 Non-Vegan Tries 3 Vegan Dishes From 3 Countries (🇳🇬🇮🇹🇩🇿)

[@favour2067]

Hello Favour here. Thank you Beryl for the opportunity to share this iconic Nigerian dish. This channel has been amazing . I’m basically traveling and tasting the world through food on this channel. I’ll most definitely be trying the Italian dish, I have no idea where to find artichoke hearts in Budapest but I’ll be on the lookout. The Algerian dish looks heartwarming. Yes to more dishes from Africa.

[@tpj376]

💗💗💗

[@vysharra]

Your presentation was so wonderful! Thank you for sharing!

[@Helen_Amt]

Oh do you really live in Hungary? How awesome :) And I loved the dish you shared :)

[@samsmythe6600]

You spoke so sweetly 😊 thanks for introducing us to Nigerian dishes

[@favour2067]

@@vysharra thank you 😊

[@bfeitosa]

More! More! More! I can't get enough of these vegan recipes!

[@sripradhaiyengar9980]

Yes! Yes! Yes!

[@natdesjardins24]

yesssss please

[@AshiyaWhitley-ShawVeganAthlete]

Yes!👏🏽👏🏽👏🏽

[@redwineandagingerale]

@H I think you should send it anyway. I'm sure it would taste good with vegan yogurt as well.

[@brishtiroychaudhuri5675]

Dosa idli coconut chatni. 🥰

[@M-hc9xm]

I love what the Algerian contributor said about not just trying to imitate meat but enjoy the breadth of vegetable filled dishes.

[@TheCotzi]

yeah also everybody thinks Tofu is only to imitate meat but its not

[@DrGlynnWix]

This is a hill my partner is willing to die on. He's a meat eater who doesn't have anything against vegetarian or vegan food, just thinks dishes trying to imitate meat make you miss the meat rather than feel satisfied.

[@TheCotzi]

@@DrGlynnWix and thats a so wrong thinking in general becuase when he eats an apple does he miss meat?

[@MrsBungle78]

This is my problem! I don’t really eat much meat but I’m not really into tofu, chickpeas & the fake meats & I don’t only want eat beans & lentils either. It makes eating out difficult. Even when they do have vegetable dishes they’re always eggplant &/or mushroom based. There are many, many other vegetables out there people (by people I mean chefs/cooks)!!

[@TheCotzi]

@@MrsBungle78 tried smoked tofu?

[@lesliekanengiser8482]

This is why I like you so much Beryl. You don't just eat food. You tell other's stories and you make it about the people and their culture. It's an important thing to do. It brings us together in so many ways.

[@Ilikefrogs..]

And thank you so much to the Algerian girl for mentioning that a lot of traditionally African foods are vegan. As a black vegan, white people are constantly questioning you and purposefully leaving you out of conversations that pertain to veganism. It's nice to see someone publicly acknowledge that African (and Asian) dishes pioneered veganism! 🎉

[@SingingSealRiana]

. . . vegan dishes are as old as humanity itself, they do not exclusivly belong to any skincolor or culture. It is so funny how veganism is percived as a "modern" and bit outlandish thing by "modern" people though arguably you find the best vegan dishes, if you dig through traditional to ancient recipes! Almondmilk was increadably popular in the middle ages, where cause of lent, dairy was forbidden for a good portion of the year. Old bread recipes are vegan, falafel and hummus are vegan, peanut stew is vegan. Whatever it is indonesian cashew curry or old german fliederbeersupp, veganism is everywhere, especialy if there was a shortage of recources or religious belifes present.

[@afa0713]

You are ABSOLUTELY RIGHT

[@monihasnone6137]

Hate to be the one to say this, but I really need to. As a life long vegetarian, I find that the cuisine with greatest amount of vegan options is Indian Cuisine. Love love love Indian Cuisine and those special spices

[@Spaxcore]

I'd love some more African vegan suggestions! I live in a part of my city that has lots of African Markets and love experimenting with new flavours.

[@66bigbuds]

As a vegan, I love going to Indian restaurants. But these recipes were a surprise to me.

[@xJorx]

That cake from the Italian sandwich, in Argentina we have it too, it's called "fainá" and people have it with pizza. Some have it on top of their pizza slice, some say that you're meant to have it under your pizza slice lol but I prefer eating it by itself. It's also meant to be oily, it gives it that "fried" top and bottom texture.

[@Michelais_free]

We have fainè and farinata here in Italy, and panelle too. Basically the same things with different names in every region. A

[@minime7375]

In Romanian “faina” means “flour”. And from what I know, thousands of years ago, our thracian ancestors used to eat that kind of bread/cake but made of millet, not chickpea, as one of their basic foods. With the introduction of corn into Europe, maize flour is the traditional way to make that “cake”, it’s like polenta but with a more solid consistency, you can cut it in slices and is sort of a bread replacement although some people eat it with bread (when it gets cold it can be sliced and refried or grilled and ate like a hashbrown).

[@bawoman]

Yes, fellow argentinean here, I too prefer to eat it by itself, I feel it takes away from the flavor of the pizza if you put it on top of pizza.

[@ambarpino1199]

I like it by itself and with spring onion in the batter. Aguante el faina! 💘

[@barbaraferrada7314]

My Argentinian roommate introduced me to fainá and I love it! Also, a friend from Morocco told us that in some places of Northern Africa like Algeria they have something similar to fainá. I would love to learn more about the history of this dishes.

[@FaerieDust]

I'd love to see more of African cuisines, especially from sub-Saharan Africa (absolutely massive region, but as a whole just generally underrepresented in English language online food spaces)!!

[@minime7375]

I think it’s because some of the ingredients are really impossible to find in other countries so people can’t cook those dishes.

[@aphr0d]

@@minime7375 they are not difficult to find at all. Most stables include onions, peppers, different spices that i can always find at the grocery store. So it definitely is underrepresented but not because most of the ingredients are inaccessible. Not at all.

[@minime7375]

@@aphr0d I’m assuming you’re American, you do have a lot of specialty stores🙂 I’m east european, the most “exotic” ingredients in our supermarkets would be teryiaki and curry sauces and even those in a very limited selection. I’ve never seen some of the spices Beryl is using nor artichoke hearts. Some of the starches used as staples in African cuisine and even in South American dishes are completely foreign to me.

[@minime7375]

@@aislingsibeallyons3416 I think because for them it’s normal to have so many people from all over the world opening restaurants or grocery stores. Us, being etnically so homogenous don’t get the same variety since we don’t have the people to bring the cuisine with them from their home countries.

[@CyberMachine]

@@aislingsibeallyons3416 I'm American but live in Asia now. Pretty much everything can be bought online

[@eguonoagada-olorunfemi7209]

Garri for the win!!🙌🏾🙌🏾 I'm super excited to see you trying Nigerian dishes Beryl! a little tip here, you can roast the peanuts on its own without oil over medium heat.

[@mc17017]

I find it really cool how fava beans and artichokes are combo found throughout the Mediterranean. Probs because they are in season pretty much at the same time.

[@ssp242]

I'm Pakistani, but the NIgerian dish reminds of this Thai dessert my mom learned to make in a sweet cold coconut milk "broth" served in a bowl with tapioca coated Thai water chestnuts and crushed ice!

[@ofunnemordi]

Garrí and tapioca are both made of cassava, so maybe they would taste similar.

[@brennagardner5356]

“Food for thought”, meat imitations or mock meats for many vegans fill the role of food memory and nostalgia. The choice to be vegan often isn’t because you didn’t enjoy meat. So the desire to recreate those foods you grew up with is not only comforting it’s a lot of fun too! Also, Buddhists have been making mock meats for centuries. 😘 Thanks for the video!

[@CaroLina-dg9gb]

Making mock meats in natural ways like I suppose the Buddhists did is totally fine, but the consumption of industrial fake meats is not the best for the planet unfortunately :(

[@zorahaeby2092]

thank you!!!

[@SeeCHem]

I am Nigerian and I am so happy to see a representation of our food on this channel.

[@m.b.6402]

Besan is amazing. It can be used for fritters, for cakes, for pancake/crepes, and most wonderfully IMO it can be used for polenta, both hot and cold. When cold it sets up and you can fry it in slabs. I've even seasoned it and used it as part of a non-gluten stuffing for a friend who yearned for classic bread stuffing but had an actual gluten allergy.

[@louisejohnson6057]

I'll have to tell my best friend, she has a severe gluten allergy, as well as an allergy to rice.

[@FansDrama]

Pancakes??😯😯

[@louisejohnson6057]

@@FansDrama , I've been contemplating making pancakes for days. Your comment is just what I needed to light a fire under my butt and I'll do it today! Or maybe tomorrow 🤷‍♀️.

[@lorrainepalmer2952]

Wow!! Can you share more on this? As I love chickpea flour...

[@anshavpancholi1954]

Indian "Dhokla" is a really savoury cake. Light fluffy and soft.

[@souhachoudar1323]

Hi beryl I'm from Algeria and I'm so happy you get to try one of our traditional dishes and I would like you to try more of it believe me there is a lot of delicious recepies and a lot of vegan /vegetarian options a really good ones love you and your videos 💜🇩🇿

[@thetarotclinic7499]

A lot of Indonesian food are vegan too, you can include them in the next part 😀 for starters you can try gado-gado (veggies with peanut sauce), pepes jamur (steamed mushroom with spices), or for fried snacks you can try tahu isi (fried beancurd with vegetables filling)

[@cel2460]

She has tried both gado-gado and pepes jamur. Tahu isi is a good sugestion, though

[@paperiehouse]

@@cel2460 is sayur asem vegan? That would be awesome too

[@panjimartiandaru3081]

@@paperiehouse that would wonderful suggestion for both vegan and summer dish episode!

[@CyberMachine]

I was shocked by Indonesia. More vegans should travel there and explore their cuisine

[@biphie]

Sounds delicious!

[@justmebi2802]

😂Imagine my shock when I heard Nigeria from Beryl. Omg finally!!🇳🇬 I hope you get to try more Nigerian foods. It's funny how I'm watching this whole drinking garri

[@annbrookens945]

Send recipes to Beryl!

[@justmebi2802]

@@annbrookens945 I plan on it😊

[@marvellous-goddavid2401]

Drinking garri..... When you've spent all your money and it's only garri left!!!! 😂😂....

[@Camelliavintage]

Indian black salt added to chickpea flour and water will give you something that can approximate egg for making frittatas and vegan omelets. :)

[@xcavation123]

Wow Favour is so beautiful and has such an amazing energy. She’s so magnetic! Loved the way she explained the dish :)

[@favour2067]

Thank you for the compliments and kind words. 😊

[@vincentvega5686]

@@favour2067 You are absolutely gorgeous. And thanks for sharing your dish with us.

[@favour2067]

@@vincentvega5686 thank you for the kind words 😊 if you do try the dish I hope you’d enjoy it 😊

[@MrGrifj1]

Thanks for trying more Nigerian foods🤗😁 all of it looked wonderfully delicious 😋

[@guymontag2948]

Thanks for the vegan content. Most of my family is vegan so it's nice to learn things they might enjoy too. I'm definitely going to have to try the chickpea cake.

[@priyankagirap697]

Hey Beryl, there's an Indian version of "besan cake" called "Dhokla". Do give it a try!

[@pritpalsngh]

Also... Chila/Cheela/Chilla....

[@sunandak4255]

Yesss! And chilla would be like a besan crepe or pancake.

[@j17p43]

Yess I immediately thought of dhokla when i saw her talk about besan cake.

[@mystisk2408]

Could you make a part 2? Many dishes in Marathi and South Indian cuisine are vegan because they dont really use dairy (except in dessserts). Like we have vada pav and pitla bhakri thecha in Marathi food and literally most vegetarian food in South Indian cuisine is already vegan!

[@gerardacronin334]

This is part 2. There is a link to part 1 in the description box.

[@pomegranateskirt217]

Omg I miss pithla bhakri😭

[@AK-9510]

The chickpea cake recipe reminds me of something we have in my country called karantika ! With a sprinkle of cumin and some Harrisa it's the best ! I literaly jumped when I saw my homeland Algeria in the title and was so excited to see which receipe the contributor decided to share. Makes me miss the good times of home cooking. Thank you for this video Adding this to my 'stuff to try' playlist 💕

[@mistressquill]

Loved this episode, Beryl! I have learned of so many dishes around the world because of your channel. Thank you for continually posting new and different things! And for introducing us to people all over and their cultures!

[@Camelliavintage]

I'm totally obsessed with this series!! Please keep them coming!!

[@jharnakamdar]

More vegan recipes, please! I am allergic to eggs, and don't eat meat...love to see such amazing recipes from around the world! Beryl, you are doing so much to further the cause of cross cultural interactions through your KZbin channel! Keep up the good work, Kudos!

[@SamElle]

Garri definitely reminds me of some asian desserts I ate while growing up!! Im going to try making this

[@goldenastrum]

so happy to see an algerian dish here!!! as an algerian it felt so nice being represented like that

[@annamariaayyad2891]

I loved this video, especially because one of my children is vegan so it gave me some great ideas. Also the chick pea cake, who knew? I'm Italian and I never tried it before but that will now change thanks to you ❤. Also I absolutely love maqdoos (excuse the spelling 🤔) and made it once.

[@lisahinton9682]

I've had tdikha before! I used to live in Los Angeles and had neighbors from all over the world. I had that dish at one of their homes a long time ago but had forgotten its name. So nice to see it again and now I can make it. Thanks!

[@claudiak22]

I love to see FAVA BEANS being used! Literally the best but so many people do not know about them or do not know how to use them. Very awesome!

[@NatiHerron]

Cassava is a starchy tuber used in so many recipes from South America, Nigeria, Thailand cuisine and the extracted cassava starch is tapioca!

[@christenfields4327]

Beryl! I just adore every single one of your videos. Your just the sweetest. Thank you for sharing your culinary adventures with us!

[@Sloxeos]

Hey, Beryl! I didn't know the chickpea flour could also be called besan flour. But it can be also used to cook a "burmese tofu" (it might have another name, I just know it by this, since I'm not from there). It's awesome. I also love to use it mixed with some fermented cassava flour to make to make the batter for pies!

[@Esther-oz4ts]

Tofu nway! It's so delicious

[@katherinegeller651]

Yes - Shan tofu - so good!

[@cannuccia208]

Hi! I'm an italian and chickpea flour is really common in our traditional recipes, and there are quite some regional variations of the torta di ceci in different regions, for example if you go to the north it is more commonly known as "farinata", while a very similar recipe is that of "panelle" in sicily, where a similar mixture is fried instead of being oven baked

[@vsarchana1]

Besan flour or chickpea flour: you’ll have to make an episode four just that ingredient. And one Indian dish that comes to my mind that gujratis make are dhoklas by steaming the besan flour batter.

[@O2life]

You can also use gram flour to make French Socca, which is very similar, but typically cooked in a circular pan, sliced like a pizza, and served topped with herbs. I'm sure there are other ways, too.

[@Chilly_Billy]

The Tbikha looks terrific! I think I know what we're having for dinner tonight.

[@GryphonDes]

First, super fun episode - so bang on target. Second - thank you for making my day Beryl!

[@christinez371]

Cinque e Cinque seems like Algerian karantika! Karantika is typically on baguette though

[@jessecash]

Yaaayyyyy!!! I freaking love you, I watch all your video's even though I'm vegan and I'm so happy for a vegan episode! ♡

[@jameslongstaff2762]

I love you. Thank you for posting all these videos. You give me hope in this world.

[@anushree1177]

Hi Beryl! Your videos are an absolute treat for me. They are positive, uplifting and stress-relieving! Thank you and keep making more. :)

[@gailtempleton1249]

Scrumptious is a GREAT word. Yes! I agree, we should use it all the time. The Tbikha looks wonderful!

[@mattie1478]

just discovered this channel a couple days ago and it instantly became my comfort channel... i am learning so much about different cultures and i have so many ideas of what to cook! i am also hungry a lot lol

[@adajetish]

I’m vegan and use chickpea flour to make pancakes, quiche, frittata, omelette, etc but I’ve never thought of putting it in sandwich. Gonna give that a try. Thank you!

[@CaseyOh]

Beryl, you're the best! Your videos brighten my morning every time they come out!

[@azn016]

The Nigerian girl! 😍 sis are you a supermodel.

[@favour2067]

Sis I am not a supermodel 😅 but thank you so much for the kind compliments 😊😍

[@miayana2539]

Beryl, I love the earrings you're wearing with your black tee (first outfit). Holy bananas, Favour is beautiful! And has a voice made for ASMR.

[@favour2067]

Thank you 😊 I have never thought about doing ASMR but who knows what the future holds 😌😀. Thank you for the kind compliments.

[@ohdeniseluciani]

In Argentina we put the chickpea cake (without the bread, just the chickpea stuff) on top of pizza and eat it together. Delicious. We call it fainá

[@greervaneyssen5724]

I think that you could probably fill an episode with uses for chickpea flour! France has socca, Burmese chickpea "tofu" and I've made delicious crispy fries using chickpea flour. Not to mention aquafaba in vegan baking and how versatile chickpeas themselves are - chickpeas can be anything!

[@janegherardi]

I live near Livorno, in Lucca, and the cecina (chickpea cake) is very common here. It’s really yummy, but you might like it with some rosemary added. It’s easy and scrumptious. ☺️

[@whateveryouliketocallme7092]

A greek dish that would be good for this series is a "fanouropita", which is a traditionally vegan cake.😊

[@renakarv4614]

And also greek dolmadakia (grape leaves filled with rice and aromatics)... vegan and delicious 😋

[@aurorapiaggesi]

I can recommend preparing the "Torta di ceci" or "Cecina" or "Farinata" (very popular in Italy, therefore has many names, according to the city you are) with rosemary, fennel seeds and pumpkin seeds on top.

[@cecilycook5592]

Sounds amazing

[@EsmeChat]

Nice

[@KayElayempea]

I agree with the last presenter. I love vegan or vegetarian recipes that shine on their own. I hope you make another episode in this series!

[@KCJoK327]

You know Beryl, I love channel. I look forward to every time you bring a new bright idea of different country's in the world that brings us all together can be food. Such a simple amazing thing! From Queens, NY! Btw!! I used to work at the empire state building! 8 years! Meeting all kinds of people around the world was such an amazing experience to me!

[@LivingInTheShade]

Dishes 2 and 3 looked amazing, really nice.

[@hakunnamattata4479]

Please please please make more of these!!! I loved this so much!

[@sallycormier1383]

I’m a new vegan so appreciate this video! I’m also using smoked paprika a lot lately! For a while everything had curry in it but now I’m craving the smokey goodness of smoked paprika! Also I don’t use meat substitutes as I dislike the texture of meat and don’t like using processed stuff.

[@Bllue]

It's helpful to know tofu is made the way cheese is made, so if anyone gives you grief about "processed" you have a comeback in your pocket 😉

[@AshiyaWhitley-ShawVeganAthlete]

I loved this. I’ve been on a stew/soup meal plan kick for the past several weeks. That last dish was a nice treat.👏🏽👏🏽

[@ShivangiVerma11]

Love you videos Beryl...😍😍...If that gram flour slurry is made slightly thick and then add some thinly sliced onions and green chilli..some garam masala and of course salt as per taste then cook it like pancake...you'll have a really tasty savory pancake which we call besan chillaa...my favorite way of having it is with green mint coriander chutney 😋😋

[@bawoman]

The chickpea flour cake is also well known in Argentina, it's called Faina, and usually eaten alongside pizza .

[@MyhYoutube26]

Same in Algeria it’s called crantika, but it’s more a vegetarian dish because of eggs.

[@atulkotian]

Haven't been this fast for a video ever. Bonus: I'm running out of ideas to make dinner tonight so this is perfect timing. P.S. you should totally do a few episodes on specific African countries because why not? P.P.S. has anyone noticed that the Nigerian garri can almost become an upwas food? #mindblown

[@prachik5910]

Oh that's so true!!! Will try that

[@bethwilliams8748]

Thanks to you Beryl I bought two bottles of Maggi Hot & Sweet when my local supermarket started stocking it. I love it with Kewpie mayonnaise.

[@syncmaster173]

This is my favourite series, these all look amazing!

[@GlenCocoon]

yesss vegan! all of these recipes look so good and make me wat to try gari looks amazing for summer, i want to have this as breakfast or afternoon snack! i need to try the chickpea flour cake! tbhikha looks like an amazing dinner for every saison

[@musicismylove92]

Favour may be my new favorite human - loved her passion for this dish and sharing it with others :)

[@favour2067]

Thank you for your kind words and compliments 😊 hopefully you get to try it and like it 😃

[@katerinadaniel640]

I received many gifts over the last two years of weirdness. You, Beryl, and this channel is one of them. I can’t express how much I enjoy every single episode. Thank you!!

[@lindajasmin4914]

Yay! More vegan inspo! In Nice, France, this chickpea flatbread is called socca and is a local street food :)

[@zin153]

Steamed artichokes with a lemon, garlic and butter dipping sauce is delicious.

[@Riss160]

You should do a series of a special dish from each country! I'm especially interested in African foods. I've tried koshari from Egypt and it was out of this world!! Let's find more amazing dishes :D

[@hannahcook04]

Beryl! That chickpea cake is the best thing ever, my boyfriend is from Uruguay and introduced me to it. They have a lot of Italian heritage, and that chickpea cake came to Argentina and Uruguay and is called fainá. You get it from the pizzeria, if you want fainá you ask for your pizza to be served horseback because you put the fainá on top of your piece of pizza (which is also rectangular, not round) and take a bite of it all together. And heaps, I mean heaps, of white pepper. Being vegan in Argentina and Uruguay wasn't a huge culinary adventure, but this dish...this dish!!!

[@gl00myharvester]

Favour seems so sweet!! And all this food looks gorgeous

[@VirusSaint]

I am so happy you discovered cecina! greetings from Pisa

[@kellyreadingbooks]

I loved this series!! Simplicity at its finest but flavorful

[@kentokenyama3449]

I love this because the dishes are not untended for vegans. They simply exist and sometimes the ingredients are the ones you can find in their surroundings.

[@Maegrauko]

I really feel like making Tbikha right away. also the torta di ceci, great episode!

[@Maegrauko]

I made Tbikha, it was great, everybody took seconds

[@Laura-yo3nf]

Hey Beryl, thank you a lot for this video! I eat vegan for several years now and traditional recipes are my favorite. There are countless plantbased options and sometimes it's very surprising how different cultures use an ingredient. As I'm quite active in an initiative against food waste I was thinking about dishes with leftovers. I know you already made two videos about it (turning leftovers into masterpieces + what to do with leftover rice paper), but I'd love seeing how different countries/cultures use their leftover food.

[@AngiDas]

Lovely episode! Always wonderfully uplifting!

[@sarahrostom8111]

Love the reference to maqdoos, Beryl - it is SO delicious. It’s eaten a ton in Lebanon as well. My mom used to make them at home when we were kids!

[@Pammellam]

That chickpea flour cake is called socca and it is found in italy. Drizzle with olive oil and za’atar. Slather it with labneh, hummus, baba ganoush, or tzatziki. Drizzle it with green goddess dressing, tahini sauce, pesto, or vegan pesto. Then, layer on thinly sliced beets or radishes and fresh herbs to make a light, refreshing meal or snack. Pickled red onions would be great here too.

[@Snoosnan]

I love this series Beryl, I'll definitely be trying all three of these! I always looking for more recipes where vegetables are the star. I would love it if you could continue this series!

[@nicholecarter1667]

I would love a series on beans… I think beans are the future for many of us (but especially here in the states) and I would love more ideas on how to cook with them. Like how you had two bean forward dishes on this episode. Thank you as always for your great videos. Love the community you have built.

[@Godwinpounds4333]

Hi 👋 dear , how are you doing?

[@IsidoraSage]

I watch your channel often and always think "can I make that vegan?" So I'm glad this time I can just make the dishes

[@crystalbirns]

Yum! I tried making the tbikha tonight and it was delicious. Thanks for the inspiration!!!

[@fracefa]

I think I have already commented about this dish and I know there are so many different countries’ dishes to explore but you have to try Pane e Panelle, which is made with chickpea flour, a bit parsley and fennel seeds. It’s similar to the Cinque e Cinque but fried and the preparation is different. So goooood

[@belleellis]

Yes! I initially thought it was pane e panelle that Beryl was cooking. It's so delicious and common in Palermo which has a lot of Arabic influence in it's cuisine.

[@fracefa]

@@belleellis yess, me too! I am from there and I think in Palermo or in Sicily in general there are a lot of foods which are accidentally vegan

[@belleellis]

@@fracefa So true! My family is Sicilian and my grandmother has always cooked lots of dishes with chickpeas and borlotti beans. Lots of beautiful vegetarian and vegan dishes that are all very close to my heart and delicious!

[@letizia8830]

Chickpea cake (torta di ceci o "cecina") is specifically from Tuscany, it has to be very thin and a little oily. It's made only with chickpea flour, salt, oil and water, but sometimes you can sprinkle a little bit of pepper on top when you eat it.

[@anniebell6846]

Love the Nigerian persons story telling😊

[@guesmiaoumryadh3174]

You know we have a similar food to 5 e 5 in Algeria, and it's called Carantita, it is derived from the spanish word calienteta, or caliente. It is a bit thicker, we eat it on its own or in a french baguette as a sandwich, and we add Harissa and cumin to it or not, everyone has its own way of eating caran. The reason why i love caran is because it is my city's most beloved street food (Oran), and it is so cheap and hardy and just delicious, all i could say is; it brings the rich and the poor into the same place, and that's what i mostly like about it...

[@Thefoxthatbecameawolf]

the chickpea flour cake is called Fainá in argentina, not sure if it is also called like that in another part of italy but here is very common to put a slice of fainá on top of your slice of pizza. I was never a fan of fainá but it is VERY popular around here

[@alainadacosta1222]

Love the vegan content! All of these recipes look so good. I have both chickpea flour and tomato paste so I might try the Italian and Algerian recipes soon. I've seen chickpea flour also used to make vegan omelets and gluten free biscuits

[@elitheowl3896]

i made the Cinque e Cinque this Sunday. spent the weekend making the marinated eggplants and dough for focaccia etc. and lemme tell you all. it is totally worth it. i cannot over hype how good it is. brought it for lunch to work today, and bringing more tomorrow!

[@bree4673]

Beryl, in Sicily they have a very similar dish to the 5 e 5, it's called panelle. It's the chickpea flour cooked into a dough and then deep fried and eaten on a sandwich. It's one of my top things to eat whenever I am in Italy!

[@marialorena2917]

The chickpea cake is typical of the Liguria region in Italy and of the costal part of Tuscany, they also have it in Nice in France (which was previously a part of Italy). The most famous version is called Farinata. They are all quite similar and delicious!

[@AriannaPrunotto]

Hi Beryl 😀! I'm Italian and in Italy the Livorno's torta di ceci it's called in so many ways based on where you are but it's soooo good! Where I live it's called farinata and it's supposed to be oily and a bit crunchy. In some part of Italy it's a bit taller and it's also served in a sandwich with fresh sliced tomato and fresh basil.You may even find peddlers selling it on the street in some places. They use a very special cart with a working fire oven where they cook the farinata/torta di ceci/cecina/fainé (whatever you want to call it) on the spot! It's amazing to see the transformation from liquid to solid and the babble on top. I simply love it! It's a very poor dish but I usually enrich it with some paprica, pumpkin seeds, chives or any other thing I have in my kitchen. I'm really happy you liked it!!

[@madelynlewis8902]

I’m so happy!! I was looking for a recipe to use up my chickpea flour!

[@mistybirdbush]

Thanks for sharing and to the contributors! I’m vegan (about 35yrs) and love trying other Countries/ Cultures foods 🙏🏻🙌🏼✨

[@kellyheitmann5257]

I love these recipes thank you! I also love all the Corning Ware. My dad worked there in Corning, NY for 45 years! He used to do electronic engineering and worked on the furnaces sometimes that melted the glass!

[@BethAge95]

Loved it! More of this please! I live mostly plant based and this is such a great way to get to know new dishes :)

[@奈唹]

As a vegan, i've been waiting for this video, thank you so much! I'll hope that we can get a part 2