Village Food Factory - Grilled Chicken with Bamboo - Country Food in my Village
Street Food in Serbia. Burgers and Grilled Meat Paradise. 'Rostiljijada' Grill Festival, Leskovac
Street Food Grill Festival.
Rostiljijada 2022
Leskovac, Serbia, Srbija
PLJESKAVICA, a Serbian national dish also known as the Serbian hamburger, is a flat, round patty made from minced beef, pork, and veal, or a combination of the three, with the addition of selected seasonings such as paprika, salt and pepper, and in some cases, finely minced onions and garlic.
Flavorful and juicy, the word pljeskavica comes from the word pljeskati, meaning to clap, since this is the motion made when forming the patties that are then grilled on both sides to a smoky brown color, with typical grill marks on both sides.
Traditionally, the meat is then placed inside a thick flatbread called LEPINJA, which is as equally important as the meat - it should not be too dry, cold, nor crumbly, but moist, springy, and warm. The perfect pljeskavica should be juicy, perfectly spiced, and preferably topped with kajmak–a rich, clotted, slightly salty, local cream cheese.
Along with kajmak, the perfect accompaniments to the meat include finely chopped fresh onions, bell peppers, or pickled vegetables known as turšija.
There are also two significant varieties of pljeskavica: one is called gourmand's pljeskavica and has hot pepper flakes, tiny cheese cubes, and pieces of bacon dispersed throughout the meat, and the other one is called stuffed pljeskavica with sliced cheese, bacon, and sometimes ham inside the meat.
#streetfood #rostiljijada #serbia #leskovac
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#grill #barbecue #bbq #foodporn #cheese
#cucumber #onions #pickles #cabbage #mayo
#tzatziki #sourcream #ketchup #kajmak
#pork #pig #piglet #mutton #lamb
#veal #beef #rost #paprika #lepinja
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Mutton BBQ on the Street!! AFRICAN STREET FOOD - Choukouya in Côte d'Ivoire!!
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Korhogo, Côte d'Ivoire - From the very northwestern corner of Côte d'Ivoire, we’re continuing our journey through the country in Korhogo, known for its unique food and especially high quality meat. Today we’ve been invited to a local home to cook some of the local Senufo tribe food and eat some of the best grilled mutton you’ll ever have.
Senufo tribe - Mo and I headed to a local home to cook a few different dishes including Joro, which is a unique green sauce made from pounded peanuts and bean vine leaves. It was definitely green tasting and quite a healthy dish. We also had another few dishes including bambara groundnuts which were some of the best beans I’ve ever had.
Choukouya - One of the greatest of all West African street foods is grilled meat and I’m talking about choukouya, this one made with grilled mutton. Korhogo, Côte d'Ivoire is known throughout the country for raising some of the best quality and tasting meat, and I can assure you of this. They had a huge logfire going and they were roasting fresh mutton over the fire. When you order, they slice all the meat off the bone, and serve it with onions, fresh chilies, and kankankan seasoning.
Boloye Dance of the Panther - Finally we went to see one of the original Black Panther dances. It was one of the most fascinating displays of acrobatics, and chanting songs I’ve ever heard!
Another absolutely incredible day in Côte d'Ivoire! A huge thank you to my friend Mo Soumahoro from Belle Côte d’Ivoire ( for arranging my trip and setting up everything.
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Insane Jamaican Jerk BBQ!! HUGE MEAT PIT + Jerk Champion in Montego Bay, Jamaica! ????????
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If there’s one food you think about when you think of Jamaica, it’s probably Jamaican jerk - and that’s for a pretty good reason - it’s one of the greatest dishes of Jamaica and something they should be proud of. When you’re in Jamaica, you must taste the real deal - and we had a chance to visit one of the best places to eat Jerk pork, and on the same day, Andrew - a Jamaican jerk competition champion, cooked us an entire jerk pig! #JamaicanFood #Jerk #Caribbean
Huge thank you to Pineapple Beach ( for hosting us, to Andrew for cooking an amazing jerk pig, and Matt ( for arranging everything!
Tastee Patty - Jamaican Patties - But before getting started with Jamaican jerk, we first had some Jamaican patties, my first taste. They were incredibly tasty, better than I had imagined. I can see how they are so addictive and popular.
Fresh market in Montego Bay - Next we headed to the fresh market in Montego Bay to buy some of the main ingredients to make an entire jerk pig. One of the spices you can’t make jerk without is allspice, known in Jamaica as pimento.
Pineapple Beach - Montego Bay, Jamaica - Here’s where Andrew cooked up his amazing jerk pig. Started with lots of allspice, do a dry rub, and then moving on to the wet marinade that included scotch bonnet, thyme, pimento and a host of other ingredients and spices. The jerk pig turned out outstanding, so much flavor, and full of spice. It was a real treat. Thank you Andrew!
The Pork Pit - Montego Bay, Jamaica - One of the best places to eat Jamaican jerk bbq in all of Jamaica is The Pork Pit, located in Montego Bay. The spices and they way they smoke the meat is just next level. While the whole jerk pig was cooking, we slipped over to the Port Pit for a massive Jamaican food jerk bbq feast of jerk pork and jerk chicken with their stunning scotch bonnet sauce.
It was another incredible day of delicious Jamaican food in Jamaica. Watch the entire Jamaican food series here:
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Andrew - Jamaican Jerk Champion
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Philippines Best Lechon!! ULTIMATE ROASTED PIG TOUR - Cebu’s Insane Street Food!!
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CEBU, PHILIPPINES - Welcome to Cebu, the capital where you’ll find the best Filipino roast pig, better known as lechon. Today we’re going on an ultimate pig tour to eat the best lechon in the Philippines - maybe the entire world! It’s going to be a day of crispy skin, juicy pork, and the action is going to be insane!
@StanlyonMedia - First of all thank you to my friend Stanly from Stanly On Media - he’s the king of lechon and he’s been to so many lechon spots in and around Cebu so there’s no better person to go on a lechon tour with. Go follow Stanly for many more lechon recommendations in the Philippines:
Here are all the places we went in this Philippines street food tour:
Gogoes Lechon ( - First up is Gogoes lechon located north of Cebu. We arrived at 5 am to see the process of them roasting their lechon. They fill up the belly of the pig with sea salt and a combination of spices that includes ginger and especially green onions. The pigs roast for 3 - 4 hours, carefully being turned as they roast so the skin cooks and crispfies perfectly. It was sensational and a perfect way to start this ultimate Filipino lechon tour. (Price - they wouldn’t charge us)
Ruthy's Lechon ( - Next up we headed to Talisay, known as the birthplace of lechon, and where the original lechoneros come from. Stanly first took me to Ruthy’s one of the standards of lechon - packed and they fly through the pigs. We chopped up a 3 kilo belly section of the pig. The skin was insanely crispy, salty, and full of juicy green onions. Price - 2,940 pesos
Lolo Soy's Lechon House - Finally, one of the greatest lechon’s in all of the Philippines, Lolo Soy's Lechon House. They fly through pigs and they had already sold over 20 pigs by the time we arrived. The action is out of control! We ordered a kilo and they also gave us some of the feet, plus some of the blood stew. Price - 750 per kg, we had 1 kg
Paraz Native Lechon ( - For our last stop on this ultimate Filipino lechon tour we drove down to Carcar, another famous lechon city. We went to Paraz Native Lechon where they sell over 50 pigs a day, and they use native natural pigs. The pigs are still roasted over coals using traditional bamboo skewers. They chop it up, it’s so insanely juicy and then they drizzle on the drippings with all the onions. Additionally, they are known for their chili vinegar, which is some of the best you’ll have anywhere.
This was one of the greatest days of eating pig in my lechon, Cebu lechon really is the king of roast pig!
Thank you again to @StanlyonMedia for taking me on this ultimate tour of the lechon in the Philippines!
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World’s CRISPIEST Lamb!! King of MEAT & HONEY in Jeddah, Saudi Arabia!
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JEDDAH, SAUDI ARABIA - Welcome to Jeddah and today we’re going on a food tour, where the main event is going to be a whole lamb roasted for 5 hours over fire, basted with its own oil, and then eaten with honey. An absolutely incredible lamb experience in Saudi Arabia!
Thank you to Hisham: for taking me around eating in Jeddah!
To begin the day, there’s nothing better to eat than ful, mashed fava beans, but at this breakfast restaurant in Jeddah they specialize in smoked ful, when some ghee is burned on an onion to give the ful a lovely smokiness.
We then headed to a nice restaurant to try traditional Jeddah style breakfast, a meal that would typically be eaten on special occasions. The variety and color were beautiful!
Hareed Restaurant: - Finally on to lunch and the full lamb meal experience. Chef cooked the lamb for 4 - 5 hours over a wood fire, continually rotating it and basting it in lamb oil. It’s the most golden crispy lamb I’ve ever had and eaten dipped into honey. We also tried quite a few other lamb dishes, all the lamb coming from their own farm!
Later in the evening we tried a nostalgic fries stall with all sorts of different sauce that you put on, and my personal favorite - chickpeas!
It was a great day of food and exploring in Jeddah, Saudi Arabia!
Hisham:
Thank you to Visit Saudi Arabia for arranging my food trip to Saudi Arabia!
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Boodle Fight!! VILLAGE FOOD in Philippines - Unforgettable Filipino Food!!
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CORDOVA, PHILIPPINES - Today I’m hanging out with my friends @BhenandYuri and we’ve been invited over to the @yangcofamilymukbang9627 who make family village food and mukbang videos. They are cooking one of the greatest Filipino food meal experiences you can have - a boodle fight!
Cordova is just a short drive from Cebu, yet it’s a totally different world - quiet, relaxing, and still some countryside. The Yangco family has a fantastic property with a farm, vegetables, and even chickens. A boodle fight is a communal style of eating where everyone stands around a table and eats together communally. For this Filipino food boodle fight they are making a couple dishes - a very unique roasted chicken in a tin can wrapped in a banana stalk. Humba bisaya, a braised pork stew that’s one of the favorite dishes of the Visayas, and finally kinalaw - raw fish marinated in vinegar, and this time with grilled pork.
Once all the dishes were finished cooking we then set the table with everything - the rice on first, all the meat and side dishes, and even fruits around the table. It was an absolute feast, and one of the best Filipino food meals I’ve ever had!
Thank you to my friends Bhen and Yuri:
And huge thank you to Yangco Family:
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Rare VILLAGE FOOD Thailand!! Fishing + Cooking in Asian Mountains!! | Amazing Karen People
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Huge thank you to Khun Mook for taking us on this incredible authentic Karen food adventure. She does tours in Mae Hong Son province of Thailand, contact her here:
MAE HONG SON, THAILAND (แม่ฮ่องสอน) - On Day 2 of this Karen tribal food tour, Mook and Shikomo took us on a fishing and foraging hike. We started off gathering some fresh tangerines from the orchard before we set off on our trek.
We headed to the river to do some stream fishing the Karen way, with a square net fitted with a bamboo frame. It definitely takes some time and effort, but we did catch quite a few small little fish and some tadpoles as well, which we later cooked. We also gathered some wild herbs and vegetables like ferns and pea eggplants. After fishing and foraging for mountain ingredients, we headed to a rice harvesting shack on the side of the mountain to cook lunch.
For lunch they pounded up some herbs and spices along with the fish and ferns and roasted them in a bamboo pole. Additionally, one of the most unique dishes they made was a soup made with fermented soy bean, hog plums, cold water, pickled and dried mustard greens, and finally some of the grilled fish for flavoring. It was so unique and refreshing and a flavor you can never forget.
It was another day of amazing local Karen tribal food in Thailand thanks to Mook and Shikomo! There’s nothing better than foraging and fishing for food and cooking it on spot - knowing where your food comes from.
Thank you for watching and be sure to check the other videos in this series - Eating Huge Banana Tree:
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Polynesian Cultural Center Luau: How to Cook a Pig in an Imu
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When I was in Hawaii, my wife and I were invited to go to the Polynesian Cultural Center to attend the center and to learn about how to cook a pig in an imu - a traditional style of underground oven cooking used in many parts of Polynesia. The Polynesian Cultural Center is an cultural park located on the north shore of the island of Oahu, Hawaii, that shows and preserves the cultures of the major island of Polynesia. They represent Hawaii, Fiji, Samoa, Tonga, Tahiti, and New Zealand.
For each of the island nations, they’ve set up a traditional style village and displays about lifestyle, tradition, and food, of each island. When you enter the center, you can walk around to the different villages, and then go to see a series of different shows and cultural performances at each of the island villages. But along with touring the center and learning more about the islands of Polynesia, another draw to the Polynesian Cultural Center is the luau, which is a big Hawaiian feast. What I was most interested in learning about was the imu, a traditional Hawaiians style underground hot rock oven used to cook. In Hawaii it’s called an imu, but they have very similar forms of cooking throughout Polynesia that have a different name, but almost the same style of cooking.
In order to cook using a Hawaiian imu, they first started with a pile of river rocks. The rocks were sitting on a bed of hard ironwood. The wood was burned, and the rocks sitting on top, were heated in the hot flaming wood for about 2 - 3 hours. During this time, we walked around the Polynesian Cultural Center and just enjoyed the beautiful nature and manicured gardens. After the rocks for the imu were heated, they removed all the burning wood - the wood was used only to heat the rocks - and spread out the rocks. David, who was teaching me about how to set up an imu, explained that the one we were using was sort of a Samoan style, because it was mostly above ground, as opposed to being dug into the ground too deep.
After the hot rocks were spread out, they then added a layer of banana stalk to the top of the hot rocks, then on went an entire pig - it was a small pig, but a tasty pig. I could immediately hear the hiss of the meat sizzling on the hot rocks. After the pig, then on went about 20 layers of banana leaves, which were stacked on top of the pig in an effort to keep all the steam and smoke in and cook the pig. An imu is a slow method of cooking, and so after the imu was prepared, it took about 5 hours to cook, and during that time again, we walked around the center and enjoyed the cultural displays and performances. In the late afternoon, when it was time for the official Polynesian Cultural Center luau, we had access to the stage and were there to see them take the pig out of the imu. The pig cooked in an underground Hawaiian oven, after being cooked, is called kalua pig and is one of the most famous Hawaiian food.
The rest of the food at the Polynesian Cultural Center was alright, but nothing compared to the pig cooked in the imu. I was lucky enough to get the pig cheek, which was incredibly flavorful, juicy and fatty. The other parts of the meat were fall apart tender and had a wonderful smoky flavor.
*During the making of this video, I received the food and entrance to the Polynesian Cultural Center for free, but I did not get paid to make this video or write this blog posts. The video and all thoughts are my own.
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How 500 Pounds Of Lamb Barbacoa Is Cooked Every Weekend In Texcoco, Mexico | Big Batches
Inside El Pica 1 in Texcoco, Mexico, the original barbecue of the Americas is still being cooked low and slow inside of pit ovens. The restaurant’s lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors. The restaurant sells around 500 pounds of barbecue every weekend for $10 a pound, serving nearly 1,200 people in two days.
We visited El Pica 1 to see how to make their lamb barbacoa, and what it takes to make such Big Batches.
More Big Batches Videos:
How 20,000 People Are Fed With One Torta Frita In Argentina | Big Batches
How 160-Kilogram Paellas Feed 1,400 People In Spain | Big Batches | Food Insider
How 350 Kilogram Batches Of Plov Rice Pilaf Are Cooked Daily In Uzbekistan | Big Batches
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Extreme Chinese Street Food - JACUZZI CHICKEN and Market Tour in Kunming! | Yunnan, China Day 4
This Day 4 of this 4-part video Chinese food tour of Yunnan. Watch it all here:
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Thanks to Frank and Jerry of Zouba Tours: for taking me around. I paid for this tour, but they did a great job and I would recommend them.
Kunming, Yunnan, China - Kunming is the capital and largest city in Yunnan province China. So I was excited to explore the local market in Kunming and eat as much street food as possible!
Here are all the Chinese street food dishes we ate throughout the market:
Rice pudding - 5 RMB ($0.76) - This was slightly fermented, and sweet, like a rice alcohol pudding. It was pretty good, but quite sweet, so I couldn’t eat that much of it.
Dumpling - 1 RMB ($0.15) - I saw these dumplings sizzling and hissing and there was no way I could walk by without trying one. Stuffed inside were leek and egg. They were a little on the oily side, but delicious.
Whole duck - 20 RMB ($3.03) - Yunnan is famous for roast duck, and there’s a version that’s comparable even to Beijing style. Style I was excited to find a stall that at the market that specialize in Yunnanese roast duck. It was delicious and the owners were very friendly as well.
Pickled pears - 5 RMB ($0.76) - This was an interesting snack, and supposed to be very healthy and good for digestion.
Drink - 2 RMB ($0.30) - This drink was incredible sweet, but refreshing.
Tofu Noodles - 5.5 RMB ($0.83) - Another extremely popular Chinese street food snack at the market was tofu noodles - I’ve had tofu and noodles, but not really mixed before. It was a little plain and starchy, but from all the sauces, it was taty.
Rice balls - 5 RMB ($0.76) - We also tried sesame rice balls which were delicious.
Jacuzzi braised ½ chicken - 15 RMB ($2.27) - This was one of the highlights of the market for me, mainly because the owner was so friendly and his giant jacuzzi of boiling chickens was amazing to see! The chicken was a little bony, but flavorful.
Yellow soybean porridge - 3.5 RMB ($0.53) - As we were leaving the market, we stopped for one last bowl of soybean porridge to eat with youtiau, Chinese donuts. I wasn’t expecting to like it as much as I did, but it was delicious. It was very warming and hearty.
Finally to complete this Chinese street food tour in Kunming, Jerry and I, along with his family ate Chinese Yunnanese bbq. It was tasty and a great way to end this amazing day of street food.
Special thanks to Zouba Tours ( for arranging everything in this video. I paid for this tour, but I think they did a great job, and I thoroughly enjoyed the food and the tour.
That completes Day 4 of this Chinese food tour of Yunnan. If you haven’t already, watch the full series here:
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The Boss of RASTA JAMAICAN FOOD!! ???????? Legendary Ras Mokko at @RasKitchen - Jamaica!
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SUNNING HILL, JAMAICA - It was truly an honor to have a chance to hang out at Ras Kitchen in Sunning Hill, Jamaica, with the legendary Rasta Mokko and Matt. We had an amazing time hanging out, learning from Ras Mokko’s knowledge of ingredients, cooking, and life, and eating delicious Jamaican Rasta food. #Rasta #Jamaica #JamaicanFood
We arrived to Sunning Hill, found Matt ( who films and operates Ras Kitchen, and then we headed down to the yard to meet Ras Mokko.
Ras Mokko got started cooking a few of his signature Rasta Jamaican foods - today on the menu was red herring and ackee rundown with fresh coconut milk. This was just our first course, which Ras Mokko served along with fresh roasted breadfruit. The combination of ingredients and the creaminess of the ackee was spectacular.
After lunch we had one of the most unique beverages I’ve had - hand squeezed soursop, with condensed milk, and Guiness. It was unique and somehow worked perfectly. It was deliciously sweet, fruity, and foamy.
In the afternoon, we took a swim in the river, and one of the highlights was Ras Mokko taking us on a tour of the garden and herb farm where he grows many of his own ingredients that he cooks.
Finally, to wash it all down, Ras Mokko made a Rasta herbal tea, including a mix of medicinal herbs.
An incredible day in Sunning Hill, Jamaican, and a Jamaican Rasta food experience with the legendary Ras Mokko and Matt of Ras Kitchen!
Watch the entire Jamaican food series here:
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Sri Lankan Tribe Hunts Peacock!! 24 Hours With the Vedda!!
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????????PEACOCK (MASSA DISH): Use three sticks to make a tripod and fold some sticks to make a rack. Put the tripod on the fire and place the peacock meat on the rack to smoke.
????????PEACOCK (BOILED DISH): Place the meat in a water pot. Season with salt and chili powder. Add more water and pepper. Put the pot on the fire and squeeze some lime on top. Add more flour liquid.
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Hey, I’m Sonny! I’m from the US but 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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village style tandoori|village tandoori chicken|village chicken recipe|chicken tandoori|village food
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Tandoori Chicken - an iconic restaurant style smoky grilled chicken appetizer dish. but it's more drooling while u prepare in clay oven.
Definitely u will like this recipe because it's very easy,tasty and prepare in short period of time.
And the most benefit u will get that no electric bill,no gas and nothing expensive ingredients u need to prepare this.
U must try this on clay oven with coal and I am damn sure u will love this recipe.
#chickentandoori #villagefood #villagecooking
#travelwithumesh
Chicken Roast Village Style
Hi friends to day here we are ready to show how to prepare simple and tasty chicken rost in village style.
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Village style BBQ chicken & parata party. Street Food Bangladesh.
Village style BBQ chicken & parata party. Street Food Bangladesh.
#BBQChicken #GrillChicken #DineWithMahsudur
Hello friends, this is Mahsudur. here u will get the vibe of street food all around the country also the restaurant. so please stay with me for exciting mouthwatering food
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Pakistani chicken grilled in Bangladesh | Picnic Foods
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Deshi Chicken
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gaon me chicken roast karte hue full masti | farmhouse chicken barbecue | bbq chicken #shorts #bbq
???????? Indonesia's Famous Sundanese GRILLED CHICKEN!
Ibu Imas is particularly famous for their grilled chicken in Bandung.
#streetfood #indonesia #indonesianfood #asianfood #indonesian #bandung
Grilled Moroccan Chicken thighs with garlic
Grilled Moroccan Chicken thighs with garlic!