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Eating Somalia!! Africa’s MYSTERY Cuisine!!

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Eating Somalia!! Africa’s MYSTERY Cuisine!!

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SOMALI FOOD PT 1

1. WIILO RESTAURANT AND BAKERY
ADDRESS: Suite 228 Karmel Mall, 2910 Pillsbury Ave, Minneapolis, MN 55408
OPERATION HOURS: 8:00AM - 9:00PM

???? NAFAQO: Mix mashed potato mix with salt. Pour in water and continue mixing. Cut a hard boiled egg in half and coat it with a clump of mashed potatoes. Mold into a circle, forming a ball and place in an orange coloring mix. Fry the balls and enjoy!

???? FRIED TILAPIA: Score the fish and pour in Mama Wiilo’s secret sauce (including vinegar, hot sauce, saffron and gedo masala). Fry until golden brown.
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2. HAMDI TEA
ADDRESS: Shop 101 Karmel Mall, 2910 Pillsbury Ave, Minneapolis, MN 55408
OPERATION HOURS: 8:30AM - 10:30PM
SOCIAL:

???? SHAAH: Pour water into a teapot and bring to a boil. Pour in sugar, four scoops of black tea and nutmeg. Pour into a smaller container and add ginger and ground cardamom. Mix well. Pour back into a big tea pot. Pour tea through the strainer and then into a frothing cup. Add half and half and froth.
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3. HOYO SAMBUSA
ADDRESS: 9600 Aldrich Ave S, Bloomington, MN
OPERATION HOURS:
SOCIAL:

???? BEEF SAMBUSA WITH BASBAAS: Basbaas: Mix onions, jalapeños, lemon juice, cilantro, salt, garlic, black pepper and cook.| Folio (sambusa wrapper): In a mixing bowl, add water, flour, olive oil and salt. Take the dough and form balls then flatten. Rub oil on dough and stack. Press the dough to flatten. Cut the folio into four quadrants. | Beef (filling): Blend onions and mix with salt, ground cumin, ground coriander, crushed red pepper, and a dash of ground turmeric. In a big pot, add ground beef and brown it for 30 minutes. Drain the beef. In a big pot, sauté chopped white onions. Add the beef. Add the seasoning. Cook for a few more minutes. ASSEMBLE: take one quadrant and fold it into a cone shape. Stuff with beef and seal the edges.

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4. AFRO DELI & GRILL
ADDRESS: 5 West 7th Place, St. Paul, MN 55102
SOCIAL: | Instagram: @afrodeli

???? WHOLE GOAT: Dry rub the outside of the goat using berbere, garlic powder, lemon pepper, cumin, nutmeg and crushed cardamom. Inside goat: Moist rub the inside of the goat with a mixture of garlic, soy sauce, lemon juice and bay leaves. Add in carrots, potatoes, celery and onions. Roast the goat for about 6 hours. Serve with Somali-style rice.

#BestEverFoodReviewShow #BEFRS
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Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Lê Anh Đỗ
Producer: Liz Peterson
Production Coordinator: Huỳnh Hà My
COLOR & MASTER » Quí Nguyễn

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Kenyan VS Ethiopian VS Somali Food! (East African Street Food & Restaurants)

Today, we're going on an epic East African food crawl, trying out Kenyan, Ethiopian, & Somalian food with 2 of our friends, Jordan V & Jordan D!

Jordan V (Zookeeper):
Jordan D (DJ):

Restaurants:
Kenyan:
Somali:
Ethiopian: Star Coffee

Timestamps:
00:00 - Intro
1:42 - Kenyan Food
8:39 - Somali Food
14:35 - Ethiopian Food
17:44 - Outro
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INSIDE THE MONEY MARKETS OF AFRICA - SOMALILAND

MONEY MARKETS OF SOMALILAND.

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Village Food in West Africa - BEST FUFU and EXTREME Hospitality in Rural Ghana!

This was one of the most rewarding experiences I’ve ever had!
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Many thanks to Afia Tours ( for taking on this amazing village food day trip in Ghana (Note: I paid for this tour, it is not sponsored, but I fully recommend it - it was awesome)!

It was about a three hour drive from Accra to get to the village. The village was somewhere in the central Cape Coast region of Ghana (however no near to the coast, but much inland). The people from the village were so incredibly friendly, and it was one of the most genuinely hospitable and friendly villages I’ve ever visited. It was an honor and privilege to spend time at the village.

As we arrived, they had already started cooking some Ghanaian food specialties. One the menu, we had banku with okra soup, fufu (a staple of West African food) with palm nut soup, and finally fried plantains with beans. All the food was incredibly good, and it was one of the best bowls of fufu I ate during my entire time in Ghana.

Thanks again to Afia Tours ( for setting this up!

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Street Food in Ghana - GIANT CHOP-BAR LUNCH and West African Food Tour in Accra!

This was an incredible day of street food in Ghana!
►Check out Jay:
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Jay (Mukase Chic) is an amazing woman, so positive and talented, and so much fun to hang out with and eat with! She’s a food personality, a chef, a restauranteur, a blogger - she’s incredible. Check out her Instagram ( and YouTube (

Anyway, so Jay took me an ultimate street food tour in Accra, here’s all the amazing food we ate:

Red red (bean stew) and plantain - This was the first stop, a small stall that Jay has been eating at for years. They fry plantain, and then serve the plantain along with beans stewed in palm nut oil, and combine it with gari, which are cassava flakes. The result, is a filling and very satisfying combination of sweet and tangy plantains with salty oily beans. What’s key as Jay explained to me is the palm nut oil, which provides so much oil and fragrance. It was delicious, and a perfect way to begin this Ghanaian street food tour in Accra!
Total price - 4 GHC ($0.90)

Nima Market - Next we caught a taxi to Nima Market, known for its spices. We tried everything we could find, which was quite a lot of snacks here and there. The market was fantastic to walk around, full of action and energy.
Coconut toffee
Tigernuts - 1 GHC ($0.20)
Masa - 1 GHC ($0.20)
Zowey (adaakwa) - 1 GHC ($0.20)
Kulikuli - 1 GHC ($0.20)
Boiled egg - 1 GHC ($0.20)
Fried cheese - 1 GHC ($0.20)
Burkina - 3 GHC ($0.70)
Bofrot - 1 GHC ($0.20)

Peace Chop Bar (Chop Bar - Local Ghanaian restaurant) - Finally, to end this street food tour of Ghana in Accra, we stopped back at the chop bar that we had visited earlier in the morning. Seeing the cooking was sensational, it only made me hungrier for lunch. By the time we arrived back, they had already sold out of a few dishes, but there was still plenty enough to choose from. I tried the banku with goat meat, and it was fantastic.
Total price - 36 GHC ($7.90)

This was an incredible day of eating street food in Accra. Many thanks to Jay!

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I was invited for Lunch by a Stranger in Somalia | EMOTIONAL!

As I was invited by a SOMALI FAMILY for lunch at their place, I documented my visit to their place and this video displays the amazing hospitality that I was offered.

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Secret Diet of Myanmar MONKS!!! Live to 100!!

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MONKS IN MANDALAY

1. AUNG MYAY THAR ZAN MONASTERY
ADDRESS: Shwe Sar Yan Padoda Road, Pathein Gyi Tsp, Mandalay

???????? BREAKFAST: Deep fried tofu, fish curry with tomatoes, fried chilli rice.
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2. A MYE KAUNG RESTAURANT
ADDRESS: 30th Street, between 66th and 67th Street

????????STIR-FRIED CHICKEN BUTTS: Chop up all the veggies and mash the garlic. Prepare a hot pan with cooking oil and add ginger, garlic, chilli, onion, chicken butts, carrot, bell pepper, oyster sauce, soy sauce, chicken powder and salt. Add sweet thick soy sauce and scallion and stir.

????????BOILED BEEF TRIPE AND TONGUE: Marinate beef tongue and tripe with salt, garlic, ginger and rice wine. Boil for 15 mins. Stir-fry the beef tongue for a bit. Serve with the biel sauce (ground coriander, basil, herbs mix with biel juice)

????????GRILLED DOVE AND SPARROW: Marinate the birds with garlic, ginger, paprika and rice wine. Grill for 20 minutes.

????PRICE: Chicken Butts - 2500 MMK/$1.77 USD | Boiled Beef Tripe & Tongue - 5000 MMK/$3.55 USD | Grilled Dove & Sparrow - 1200-1500 MMK/$0.85 - $1.06 USD

#BestEverFoodReviewShow #BEFRS #BestEverMyanmarFoodTour
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INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Gladis Mendoza, David Baliles, Joaquin Rueda VI & Ryan Rhodes

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Huỳnh Hà My
LOCAL PRODUCER: Goo Goo (IG: @_ladygoogoo_)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

Eating in Africa’s Biggest Floating Slum!! Seafood Factories!!

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???? NYEKACHI DOUGLAS / MISS WORLD AFRICA » @nyeka_d
???? TAIWO (DIRECT NUMBER) » +234 810 391 3491

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MAKOKO VILLAGE

1. MAKOKO VILLAGE
ADDRESS: Lagos Lagoon, Nigeria

????????PANLA FISH: Wash and scale fish. Stick a piece of wood through the tail and the head of the fish, making a ring. Place them on the fire to smoke for 12 hours. Mix baking flour, yeast, a little water, salt into a ball and fry

????????ONUTCHONU: In a pot, boil cooking oil with white onion, salsa (mixture of tomato, red chili pepper and red onion) and allow to boil. Add salt and fish and mix.

????????OWE FUFLU: In a pot, add palm oil. Add red onions, a spoonful of the blend of chili pepper, tomato and onions and stir. Add crayfish seasoning (red cube, crushed), salt, dried fish and stir.

????????GALIDODO: Add cooking oil, onion and blend of chili pepper, red onion and tomato. Add more onion, water, dried fish, cassava flakes and mix. Add more cooking oil and mix until finished.

#BestEverFoodReviewShow #BestEverAfricaFoodTour #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »
WEBSITE »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: David Baliles, Shiv Gautam, Mike Osaka, Gladis Mendoza & Ryan Rhodes

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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Select photos/footage used:

1. Gondola convoy, Grand Canal, Venice.jpg by Peter K Burian licensed under CC BY-SA (

2. Rialto Gondoliers.jpg by Saffron Blaze licensed under CC BY-SA (

3. View from the Bridge of Sighs (Ponte dei Sospiri), Venice Italy.jpg by Peter K Burian licensed under CC BY-SA (

4. Footage from NIGERIA, Nyekachi DOUGLAS - Beauty With a Purpose by Miss World
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCER » Liz Peterson
LOCAL PRODUCER » Kayode Kasum (@kayodekasum)
LOCAL PRODUCTION COORDINATORS » Bisola Yussuf (@_abisolaa) and Deremi Gabriel (@deremigabriel)
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network

For business inquiries: marketing@befrs.com

The Ultimate ETHIOPIAN FOOD TOUR - Street Food and Restaurants in Addis Ababa, Ethiopia!

►Go Addis Tours:
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Thank you to Go Addis Tours ( for taking me on this amazing ultimate food and market tour of Addis Ababa, Ethiopia. Ethiopia is one of my favorite countries in the world for food and travel, and this was my second time to visit, and I was eager to explore and eat as much as possible.

We started early, 5 am in the morning and Go Addis Tours picked me up to start at the wholesale market. Even though the city is still sleeping, Addis Mercato is buzzing from 3 am when trucks full of produce from all over Ethiopia, sell them at the market in Addis Ababa. You’ll find all the ingredients, and massive amounts, that you need to cooking Ethiopian food. It was a good warm up, to get to know some of the ingredients, before starting the day eating Ethiopian food.

We had coffee, and breakfast, both of which were excellent. Later after visiting another market, Dessie took me to his neighborhood to eat shiro wat, one of the greatest of all Ethiopian foods, a thick and rich chickpea stew. I’ve had shiro wat many times before, but never have I seen it fully prepared right in front of me. The shiro was incredibly good, piled onto a bed of injera, and we also ordered fir fir, a mashup of injera, simmered with tomato sauce and berbere.

Next we headed to a fish restaurant in Addis Ababa. Ethiopia is landlocked, so all fish is freshwater. We ordered fried fish, and asa lebleb, a mixture of fish sauteed with spices and herbs. Both were excellent, but the asa lebleb was the highlight because it was so flavorful.

Next Ethiopian food meal we went to one of the longtime classic restaurants to eat one of the best platters of beyaynetu in Addis Ababa. Beyaynetu is a mix of vegetarian dishes. It was again, a delicious meal, I especially love the tomato salad there.

For our final meal of the day, and to finish off this extreme Ethiopian food tour, we went to one of the most well known and best quality meat restaurants in Addis Ababa to eat tere siga - raw meat. You are served a variety of chunks of raw beef, delicately sliced. Then you slice it into bite sized pieces on your own, wrap in injera, and dip into chili sauce before taking a bite. It’s awesome. The fried meat version is also very good.

This was an amazing day, and an amazing Ethiopian food tour in Addis Ababa. Thank you Go Addis Tours!

If you visit Addis Ababa, check out Go Addis Tours:

Hotel I stayed at in Addis Ababa:

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Village Food in Central Africa - RWANDAN FOOD and AMAZING DANCING in Rural Rwanda, Africa!

This was an amazing day of learning about Rwandan food and culture!
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►Thanks to Azizi Life:

I signed up to go on a tour with Azizi Life, and I did the home food tour. It turned out to be even better than I was expecting, and truly a glimpse into rural life and a community in Rwanda. The food, the culture, and the dancing after lunch was one of the highlights of the day!

Muhanga Town - In the morning we first drove from Kigali to Muhanga Town, about an hour outside of Kigali. The green mountain roads were spectacular. Rwanda is known as the land of 1000 hills, and I think that might be an underestimation as there are never ending hills in this part of Central Africa.

After being warmly greeted and welcomed by the community of ladies, we first went to go fetch water. This is something many of us, myself for sure, take for granted. But in the rural countryside of Africa, even in cities, there are many people who have no running water, and when they need water for anything, they must walk to the well or source of freshwater, and carry all the water they need. It’s something to always remember.

Next we got started cooking all the food. Most of the ingredients for the Rwandan feast they cooked were from right there, on the hillside, from the small family farms. We had dozens of different vegetables, and of course - beans which were one of the most important foods of this regions of Africa. It wouldn’t be Rwandan food without beans as I’ve heard! Final dish was akabenz, a famous Rwandan pork dish.

You could taste the freshness of all the ingredients. The food was honestly a little plain for my usual taste buds, but I fully appreciated the natural ingredients, the simplicity of the dishes, and the love poured into each dish.

After eating a giant Rwandan feast, all of a sudden they started breaking out into dance. It was one of the highlights of this entire experience.

Thank you to the entire community for hosting us and to Azizi Life for setting it up!

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Incredible UNSEEN FOOD of AFRICA - Dorze Ethnic Group in Ethiopia!

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This is Part 2 of our Ethiopian village cultural food tour. If you haven’t already seen Part 1, you can watch it here:

From the incredible Konso Village, we drove back to Arba Minch in Ethiopia, and then continued driving into the mountains, to a Dorze ethnic people village, high into the misty peaks. This is the village where Dessie is originally from, and also our driver, so they know everyone there. It was amazing to arrive to the village.

One of the amazing parts of Dorze Ethiopian culture are their elephant shaped traditional huts, which are unique and one of a kind, shaped like elephants. One of the main most important foods of the Dorze is false banana, also known as ensete. It’s called a false banana because they plant does not produce banana fruit, but just giant leaves, and you eat the stump.

Aunty made a number of extremely unique dishes, including a false banana porridge, and a false banana pancake, along with coffee leaves tea - something I had never seen or ever heard of before.

Visiting the Dorze of Ethiopia was an incredible culture and food learning experience, and it was an honor to have a chance to visit on this Ethiopian food tour trip.

Thanks to Dessie from Go Addis Tours ( for arranging everything on this trip.

Hotel I stayed at in Addis Ababa:

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African Food Safari | African Cuisine

Maeve O'Meara visits a bakery that cooks Ethiopian injera bread which is used with many spicy stews. Nigerian Kunle Adesua introduces Maeve to a range of African ingredients and then cooks up a delicious one pot jolloff rice dish with tender cubes of fish and vegetables. Chef Bathie Dia from Senegal shares the secrets of his favourite snack - a black-eyed bean patty called akara which he serves with a colourful chilli and capsicum sauce called kosayi.

Street Food in Kenya - ULTIMATE KENYAN FOOD TOUR in Nairobi | East African Food Tour!

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Thank you for watching this ultimate Kenyan street food tour in Nairobi! I met up with my friend James who took me around to a few of his favorite spots to eat.

Kawangware, Nairobi, Kenya

Here's most of the food we tried on this amazing tour of Nairobi:

Ann Restaurant - Dagoretti Corner - This small street food stall on Dagoretti Corner in Nairobi serves all sorts of Kenyan / East African foods. Their chapatis are especially good, and their Lake Victoria sardines fried with tomatoes.
Chapati
Dagaa - Lake Victoria sardine
Matumbo - stomach stew
Githeri - beans and maize
The guy sitting across the table - “you should not eat beans and sardines together, or you’ll have gas.”
Total bill - 1,050 KES ($10.39) - we paid for 4 or 5 guys eating there

Stomach Clinix - This was the best food stop of the day, a neighborhood meat shop that James took me to that specializes in cow head soup. The grilled tongue was also spectacular, but the soup was the best.
Total price - 200 KES ($1.98)

Dagoretti Market - After the meat, we took a walk over to Dagoretti Market. After browsing around for a while, we stopped for another plate of mixed Kenyan food, mostly dengu, which are mung beans. It was simple, but quite good.
Dengu - mung beans
Total price - 300 KES ($2.97)

Unity Cafe Hotel - We met up with some of James' friend in Kawangware, and went to eat across the street from their shoe shop. The mandazi mix was the highlight of this Kenyan meal.
Total price - 600 KES ($5.94) for all

Cow foot fry - Next we headed over to Oscar who makes cow food soup, fry and boil. He was a very friendly man, and showed me his entire process of making cow foot soup. It was delicious!
Total price - 450 KES ($4.45)

Kenyan street food - To end this Kenyan street food tour of Nairobi we had to eat one of the ultimate Kenyan fast food meat treats. You'll see these types of grills all over the streets in the late afternoon throughout Nairobi. You just choose what you want, it's cut on the chopping board, and you stand and eat.
Esophagus
Intestines
Mutura - minced meat sausage
Mutura - blood sausage
Udder
Total price - 200 KES ($1.97)

Thank you for watching this ultimate Nairobi street food tour!

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Food in Ethiopia - UNSEEN Traditional Ethiopian Food in Africa!

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Special thank you to Sam, Yemane, and Michael.

Today was a little bit of a random day in Addis Ababa, Ethiopia, searching for delicious Ethiopian food. I first met up with Sam, and he took me a little outside of town, an area known for their meat. We asked some locals around, and found a local meat restaurant that everyone agreed was the best in the city.

Dulet - Dulet is an Ethiopian food of minced up raw organs, sauteed in Ethiopian spiced butter. It’s incredibly delicious. The the man sitting next to me ordered shekla tibs, a pan of sliced meat fried and served in a charcoal clay pan. It was very chewy, but tasty.
Total price - 230 ETB ($8.31) including drinks

Tej - Tej is traditional Ethiopian honey wine, and after asking, some people told us there was a local Ethiopian bar just down the road. It was quite an Ethiopian cultural experience.
Price - 9 ETB ($0.33) per cup

El Shaday Restaurant - Finally, we returned to Addis Ababa, in the center of the city, and searched out an Ethiopian food that I had desperately wanted to eat - called Tihlo. It’s a dish from Tigray, very rare to find in Addis Ababa, and even the friends I was eating with, who are all Ethiopian, had never heard of it, or tried it. So it was a first for all of us. Turned out to be incredibly delicious, and now one of my favorite new Ethiopian dishes.
Price - 80 ETB ($2.89)

Thank you for watching this unique Ethiopian food tour in Addis Ababa, Ethiopia!

Hotel I stayed at in Addis Ababa:

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Minnesota Food that Will KILL You!! (Eat at your own risk)

Use code BEFRS14 for up to 14 FREE MEALS across your first 5 HelloFresh boxes plus free shipping at

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ULTIMATE CHEAT DAY!

1. HI-LO DINER
ADDRESS: 4020 E Lake St, Minneapolis, MN 55406, United States
SOCIAL:
OPERATION HOURS: 9:00AM - 9:00PM

SPICY CHEESE CURDS: Place Ellsworth Buffalo cheese curds in batter (cornstarch, flour, a pitcher of soda water) and mix. Dust the cheese curds with corn starch. Pour batter in with cheese curds and mix well. Place in the fryer and fry for a few minutes.

GARY COOPER HI-TOP: Deep fry the donut tops. Bread the chicken with flour, milk, corn flakes and then fry. To assemble: glaze plate, place donuts, drizzle syrup, place three pieces of chicken, add more syrup and then smother gravy on top.
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2. MASON JAR KITCHEN
ADDRESS: 1565 Cliff Rd # 1, Eagan, MN 55122, United States
OPERATION HOURS: 8:00AM - 8:00PM
SOCIAL:

CHILI MAC: In a pot, add peppers, onion, chili, poblano peppers, beans, stir — let it cook ; mix macaroni with the homemade cheese sauce, chili and shredded cheddar cheese. Place the Chili Mac in a cast iron skillet. Place in the wood stone pizza oven. Top with a bit more cheese after baking. 

TATER TOT HOTDISH: In a big pot, make cream of mushroom soup — add mushrooms and allow it to cook for 30 minutes. In a bowl, add cream of mushroom, mix in ground beef, and corn. Assembly: in a skillet, add tater tots, top with beef mushroom mix, top with cheese. Place in a pizza oven. Top with more cheese and melt. Top with tater tots.
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3. WENDY’S HOUSE OF SOUL
ADDRESS: 1825 Glenwood Ave, Minneapolis, MN 55405, United States
OPERATION HOURS: 11:00 AM - 6:00 PM
SOCIAL:

MAC AND CHEESE ROLL: Mix macaroni with shredded cheddar. Add in melted cheese and mix well. Lay out two wraps and spread excess melted cheese. Add macaroni and cheese. Wrap. Fry.

DEEP-FRIED CHEESEBURGER: Soul seasoning: thirteen herbs and spices and green pepper | Assembly: take two wraps and smother them with cheese. Lay turkey bacon, American cheese, burger patty, add onions, green peppers, pepper jack cheese, provolone and spread more cheddar spread. Get another wrap, add cheddar spread and seal it. Fry it.

#BestEverFoodReviewShow #BEFRS
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.

???? ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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????CREDITS:
DOP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Tiep Tran
LINE PRODUCER » Liz Peterson
PRODUCERS » Liz Peterson, Huynh Ha My & Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network
For business inquiries: marketing@befrs.com
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The Ultimate KENYAN STREET FOOD TOUR in Mombasa - Coastal East African Food, Kenya!

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Mombasa is a beautiful city located in Kenya, on the east coast of Africa. It’s a melting pot of a city, full of culture and delicious food. In this video, I met up with Farhana and Samil, both from Mombasa, and both love to eat.

Lighthouse - First place we headed on this Kenyan street food tour of Mombasa is along the coast called Mama Ngina drive, or Lighthouse. You’ll find an abundance of small snacks along the road with a view over the cliffs of the Indian ocean. Probably my favorite street food was the fried cassava chips, which are fried fresh, put into bags, then seasoned with salt, chili powder, and lime juice.

Here are the main street food snacks we had:
Coconut, heart of palm, cassava - 340 KES ($3.33) total
Cassava chips
Roasted and fried cassava
Coconuts
Sweet potato, corn, many things

Next we headed into the heart of Mombasa to eat from a roadside shop selling a mixture of bhajias, fried potatoes, and fried chilies. This is legendary street food in Mombasa! When you order she puts all the fried things onto a plate and douses them in coconut chutney and hot sauce. The combination is delicious, and my favorite item was the fried chilies.
Bhajia plate combo - 90 KES ($0.88)

Azad Ice Cream - We then had sugarcane juice, a Mombasa Kenyan favorite. They added sugarcane, plus ginger and lime.

Damascus Shawarma - 200 KES ($1.96) - One of the popular food trucks in Mombasa is Damascus shawarma. It was pretty good.

Abbasi Darbar - To finish off this Kenyan food tour of Mombasa, we ended with a mega meat feast at Abbasi Darbar, a great place to fulfill all your meat needs. We ordered most of what they offer on the menu. Everything was delicious, but I think the winner for me was the spring chicken tikka.
Total price - 1,900 KES ($18.64)

Again, thank you for Farhana for taking me on this amazing Kenyan street food tour of Mombasa, Kenya. Be sure to check out her channel here:

MUSIC:

***CAMERA GEAR*** I used to make this video (these are affiliate links):
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Kenyan MEAT TOUR in Nairobi!!! BOILED COW HEAD & Nyama Choma!!!

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Thanks to Wendy Watta (@wattaonthego) for showing us the best Nairobi Street Food!

Thanks to Holiday Destination Safaris for helping us to navigate our way around Kenya:

#BestEverKenyanFoodTour #BestEverFoodReviewShow #BEFRS
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» NAIROBI STREET FOOD

1. MAMA MWENDWA’S: Chapati + Tea (Chai) + Mayai-Chapati
ADDRESS: Nation Kibandas, Mombasa Road, Nairobi
OPEN: 6:00AM to 3:00PM

???????? CHAPATI : Add flour to a bowl, salt and water and knead until firm. Sprinkle a little flour on a flat surface, then flatten and roll out the big mound of dough onto the surface. Pour a little cooking oil on the flat dough. Using a knife, portion the flat dough lengthwise into equal strips. Roll in each strip into a ball. Flatten dough balls using a rolling pin then cook on both sides on a hot pan.

☕ TEA (CHAI): To a big sufuria, add water followed by milk. As it gets hotter, add tea leaves.

???? MAYAI-CHAPATI: Add cooking oil to a hot pan, pour in a beaten egg and cook until well done on both sides. To make the Mayai-Chapati, place the omelette inside a chapati and serve.

????PRICE: Chapati 0.39 USD/40 KSH | Tea 0.098 USD/10 KSH | Mayai-Chapati 0.098 USD/10 KSH

2. ENKARE: Nyama Choma + Ugali + Kachumbari + Sukuma Wiki + Mutura
ADDRESS: Kitengela, on the outskirts of Nairobi
OPEN: 12:00PM to 11:00PM

???? NYAMA CHOMA (Roast Meat): Divide the meat into popular cuts like leg and ribs, with offcuts like kidney. Season with salt and place in an oven for a few minutes. Then, place on a charcoal grill and cook evenly on both sides.

???????? UGALI : Bring water to a boil, add corn flour bit by bit and stir regularly. Stir until mixture is even.

???????? KACHUMBARI: Mix tomato, onion, lemon juice together to make salad.

????????SUKUMA WIKI (Collard Greens): Fry onions in cooking oil, add the sukuma wiki for about a minute or two and then serve.

???? MUTURA (African Sausage): Cut offal into small pieces then boil. Fry with onions, herbs and spices. Stuff inside uncooked tripe and tie both ends firmly, then grill.

????PRICE: ¼ kg Nyama Choma with accompaniments (Ugali, Kachumbari, Sukuma Wiki, Mutura) 4.92 USD/500 KSH

3. MIGINGO NI YETU: Grilled Cow Head
ADDRESS: Kenyatta Market
OPEN: 12:00PM - 9:00PM

????GRILLED COW HEAD: Skin cow head and split it into different cuts. Boil for 2 hours then grill until ready.

????PRICE: 3.94 USD/400 KSH
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????COME SAY HI:
INSTAGRAM » (@besteverfoodreviewshow)
FACEBOOK »

????SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your generous donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. »

????ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. People either enjoyed my undeniable charm or enjoyed watching me eat things like coconut worms, and thus Best Ever Food Review Show came to be.

I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.

Don’t forget to subscribe to Best Ever Food Review Show, so we can connect through food and travel and become Bestys!
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????CREDITS:
DIRECTOR OF PHOTOGRAPHY » Bret Hamilton
CAMERA OPERATOR » Nguyễn Tân Khải
VIDEO EDITOR » Lê Anh Đỗ
COLOR & MASTER » Quí Nguyễn
PRODUCER » Liz Peterson

For business inquiries, please email: team.befrs@gmail.com

Africans Try Biryani For The First Time | Uma Telugu Traveller

Africans Try Biryani For The First Time | Uma Telugu Traveller

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West africa
Mali ????????
Capital : Bamako

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Thanks for watching

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#umatelugutraveller

Long natural hair secret from Chad in Africa : CHEBE POWDER

Find more information on my website :

- Instagram : MissSahel__
- Facebook : Miss Sahel
- TikTok : Miss_Sahel_
- Website :


My own website :
-


I went to Chad to unveil the haircare secrets of an African ethnic group called the Basara Arabs. The Basara Arab women are known to have very long naturally coarse hair that famously goes passed their rear ends. They cover their hair in a home made mixture that keeps their hair super moisturized and lubricated which is the reason given for why they say their hair never breaks; even from childhood.

The ingredients are very specific to Chad and sudan. I'm not sure if the ingredients in the powders they use can be found anywhere in the West but we are selling the miw already made.

Directions:

- The first step is to get the hair wet so they do so using regular water and alternate between the scented oil/hair grease mix and the chebe powder mix until the hair is fully saturated. They then re-braid the hair and once that braid is done they wet it again with water. They repeat that routine every 3 to 5 days.

Some people may initially think that their hair length is due to genetics, after inquiring on the subject the women said that it was most definitely NOT due to genetics since they do not apply shébé powder mixture to their bangs which, in turn, stay short. However the parts of the hair which they do use the powder mixture on in their routine doesn't break and grows very long and strong.


The texture of the hair do not look kinky because the weight of the powder relaxes the hair and gives it a curly appearance and with this weight the hair does not shrink. On the other hand, their fringes have a kinky texture.


First song is Chadian Arabic and the two others are Sudanese Arabic.
Song 1 : Un chanteur tchadien pecos
Song 2 : منتصر هلالية & شكر الله عزالدين - معزورة
Song 3 : منتصر هلالية و شكرالله عزالدين - القمر ليلة تمامو


sahelcosmetics@gmail.com

African village girl's life

#Uganda #LifeStyle #Travels
Explore With Eunice
@Signature Tv Filmz

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