How much is like one Khalid wormhole and 300 connections so about $13 I think this could feed like four people right hey people I meant for Giants live ahjussi okay welcome to Kenya the heartbeat of East Africa Kenya is world renowned for its huge national parks and iconic wildlife but I'm here for the food this is heavy we're diving deep in Nairobi the capital in largest city in Kenya with a population of over 6 million a lot of people still just have that one reality of life ooh the people in some planes in dry arid area in this drought and there flies in their eyes but that's not like a clear picture of what Nairobi is there really is much more to this city
today is all about the meat piles of it that's quite a stink right there from grilled do people ever just eat it to boil I don't know if we can even show that on the internet it's all here by my side travel writer Wendy whatta she grew up in Kenya now through her writing she demystifies the enchanting wonders of this country and beyond how would you describe Kenyan food lots of carbs lots of meats a bit of vegetables you know just to seem like you're healthy together we're taking on Kenya's media's we have come to the Church of meats juiciest bilder dripping is wrong protein packed plates so get ready to dab off those meat sweats we're taking on street food in Nairobi [Music] good morning everybody today we are in Kenya we have arrived in our OB and we're checking out some of the food along the street and right here we have our first victim our opportunity our first food right now we're on the edge of Nairobi this roadside stall popped up six months ago serving local favorites like chai tea and egg chapatis do you have like a fun slogan or a fun saying for your restaurant like chapati
so good your face will explode too many specifically including us social party the origin is from India we have a very big Indian community in Kenya so we typically have it for breakfast with cheap sometimes you have it for lunch with like a steal yeah however you want to do it how to make an egg chapati mix wheat flour with water constantly kneading until firm flatten it then to make it more flaky add oil roll and repeat I want to say these look incredible and I've never tried one in Kenya before cook on both sides on a hot pan then the egg fry place in the chapati fold and your gold just need to wash it down with some local team welcome to Kenyan stove works some people have a coffee culture we have a tea culture in Kenya right here you just have milk watch our tea leaves that's it so it's gonna boil here for a while yeah how do you know when it's done because it's going to rise and start like pouring all over the place we have a couple utensils here we're not gonna use their hands no it's no easier and one of these for I don't know what these are oh wait oh we do use it put them to the side so there's an egg here oh yeah they get wet in the middle we're gonna roll it over I mean this thing is so plump heavy bit greasy and piping hot still and we're just gonna take bites out of it yeah like a pizza like a bigger
I took a huge bite oh it's all hot the flavors are simple it's like salt you see the flakiness Lynn and I was talking about let me tear this apart then it comes off like that oh that's why they're all it several times the texture is my favorite part it just has a nice chewy Joey feel to it around Kenia like what did some of the food that really like makes you feel at home so all kinds with makes me feel at home but one thing that really surprised me was last month I was up until Kannan roasting this co2 then they leave the skin on and that gives it like a very nice and leathery smoke creamy texture is that something we're trying yeah okay well good surprise though we outside a team water of milk tea leaves yeah mmm they put sugar in - right yeah sweet a little kind of diluted flavor yeah not super strong or creamy nice way to start your day and wake up in the morning no doubt and it's a good pair - this really a greasy heavy breakfast right here we reached our next destination what is the name of the market pinata market so there's like the eating area where we have different restaurants are several different cuts of meat but today we're out here to eat some cow heads our next food is not winning any beauty contests in fact the look alone might make you think twice but I say don't think just you we are at Mingo need you to we didn't want yet - okay this is Kenny the restaurant owner and he's been serving cow head for more than 20 years how much is like one cow head Helen 300 connections so about $13 that's a pretty good price
I think this could feed like four people right 808 people i meant for giants village you see okay animal heads they're a real treasure trove of varied textures degrees of fattiness with an appropriate level of mystery like that tuna head I had in Japan here's a whole giant tuna head it's got muscle and fat striations in the top of its head there's so much meat in here time to do the same with a Callaghan [Music] start cutting off the skin and then off with the ears it's very quickly now looking like a face anymore is the eye is an eye on the crowd are you gonna eat the eye yeah it's very sweet also and you can see where loss what about eating these years you can India bitter what if I get the balls you the boss down you can see the tongue coming out now oh this is all gonna be just known giant Meany chunk at the base of the skull and this is a huge amount of meat I did not expect to find all this inside this cow head I'm delicious so off with the whole cheek that's quite a steak right there this will boil for three hours
but in the meantime Kennedy has another succulent cut waiting for me have you had pig feed of course yes what's better cow feed or pig feed the cow is Susu time and we can eat everything here except the bone except the boy really it's like a lot of skin and fat this is wood format along my colons gonna be so happy after this uh-huh I'm gonna give it a little salt and yes Cheers thank you mm-hmm you know what that would be perfect with beer it has such a bold flavor a strong flavor please lately nice texture mmm makes you want to drink yeah where's the beer now I'm ready for more foot though so we have the final couch eek we have the tongue and kind of everything beneath it and the next step is we just gotta start cutting it up there what do you call this knife it's schalke the Shocker the shaka if you wear the cow face and you have this as a weapon you could be a terrifying serial killer precisely so this is a cross-section of tongue some advanced uploading ball thing would be about there this is the trucks oh yeah if you eat more throat you know what you can do better than I tell you you have talked with time all right I would love to try a piece oh thank you so much sir wait for me restart okay yes of course oh you've got a good instincts that's exactly how this works you ready count on from Kennedy thank you wow that's pretty good beautiful I just have some sweetness joy oh that's a great texture it's like a heartbeat mmm like chewy chewy oh I like that can I take this you got another one yeah mmm you think I'm oh you think I'm joking I like it do you like that chewy need new robot exercise for the jaw chewing is my favorite kind of exercise cow head one of the world's underrated meats
I would be devastated if I didn't share my new meaty discoveries with Wendy when you said cow ahead yeah I thought there would be a cow head here that we were like just taking a knife to peeling off me but it turns out by the time it gets to your table you're like oh what's that part I have no idea yeah it just looks like any other cuts of meat so throwing a little tongue salt and let's rip enjoy yeah oh yes very soft job that's really soft you got a cell phone mine is truly in touch but I like the texture you didn't like really feel the muscle tissue as you bite to it we can throw the tendons in there it's not GC at all through this whole process that things like gaming and the he is right that all the meats like a bit sweet but is it heavy you really can't eat like this every day no unless you're Kenyan of course which is a great meal one day a juice thank you just on the edge of Nairobi you'll find the highway populated with fiery grills selling yama coma Kenyan grilled meats today it's goat it's a Sunday
today I think everyone's preparing for the lunch rush yes we have got to grilling behind it we have a guy you going gulley is like the main kind of carb that goes with a lot of different meals here this is what we're after but it takes a whole lot of prep to make this happen first we got to back up and start with the Oh golly made with corn flour and hot boiling water it's energy-packed plus making it in pots this huge is a proper workout so we are in the middle of the Oh golly making process right now my man is just pounding the heck out of it feeling good almost finish can I try that is dude is about a hundred degrees in here and this is heavy to move yes so how long where's my hold on where'd he go ten minutes more coal I could do about thirty seconds more for ultimate freshness it's advised to place your butcheries right next to your grills beef sheep goat ribs legs they have it all question is what do i order this is a goat or cow goat what's your favorite part yeah yeah okay me too Lynn
I love ribs a little bit of fat a little bit of meat together oh ma oh so good those could be our ribs you notice and so this is the best part okay we got goat ribs here it's about to go into the smoker in just a moment Joseph thank you so much so this is the area where you guys let people test it right they have a little taste you get them addicted and then they decide which one to buy this is a hole right look at the size of this do people ever just eat it now like take a bite right from that I'm gonna bite it many times yeah oh my bro it's so juicy right so you mean wow we have come to the Church of meats oh yeah yeah the flavor is super simple it's just some salt a goat already has such an amazing flavor by itself it doesn't need a lot of help to go with our meat spread we're gonna need some more meat guys it's sausage time but Rue de Buci Ron Mathura sausage it's basically a tribe sausage really this sausage is stuffed with all kinds of organ meats you have a little bit of everything here
you have some lungs yes it may be a diaphragm stomach pancreas the sausage lined with intestine gets stuffed with even more finely chopped organ meats onions and spices it's a dramatic story we need to put all these innards into the intestines but our resolution here is this water bottle cut in half with the nozzle and going into the guts and we're just gonna try to stuff it in there once it's stuffed and tied off on either end it's ready to hit the grill cutting into these thin slices but the inside is still very coarse and kind of crumbly falling out all this it is bursting with organ meats all right here we go folks one [Music] [Music] mmm killing it both yummy I've never had a sausage that's like that course inside now it's all ahead and chop not ground by machine that's all yeah wonderful texture like so chewy and very fatty you know I'm gonna grab another sausage put it on the tomato so it doesn't burn my hands off and go back oh I feel great I feel happy inside thank you very much sir
I appreciate it it's lunch time and our feast arrives soon after ordering goat meat hot off the grill and sliced at the table this is fresh we have a little bit of everything here this is a complete meal we have catch'em berry okay and this is an indigenous vegetable called Managua so where do we start you got to tell me so your side with Bill Kylie actually I do think this is my first time having Oh golly the texture it is kind of dry on one side soft on the side of my thumb oh it's like play-doh yeah so you make a little boy onion both wood and use that to cook your vegetables vegetables know we can do this and then come here yeah guys let's start with vegetables no let's do it oh those greens really stand out and then the blue golly itself is like kind of dry on it is nobody dry yeah it's like a more solid mashed potato Oh fine all right that's nice
oh wow finally look at this piece this piece is nice or fatty there's a little bit of mean let's try - mmm the flavor itself is good yeah it's just very simple a little bit of salt brings out the natural flavor of the goat yeah Kenyon's love baby i'ma show my neck for socializing on a Sunday like this it's like we go to let's order like bunch of yamazawa or some beers they look nice so there's little pieces of meat along him that I'm gonna peel off for this little guy and there's no guy so this is rib meat on yellow medical golly fill the bowl with meat and try it out I'm gonna lose the truth they're pretty tough meat is this usually what you would expect when we come to a place like this it depends I can sometimes it's tender sometimes it's like harder but I think it's mostly because it's goes down there shows some pieces here that are nice and tender you just gotta dig around for them don't take a huge bite of a tough piece you're just gonna be nog on it the rest of the extra minutes [Music] our Kenyan adventure is just getting started next time we join Kenya's Masai people to get a taste of the tribal life what huh what is I wanna test do you want to test sure yeah be sure to subscribe and follow along as we either way across Kenya with the help of holiday destination safaris
I want to give a huge thank you to Wendy for being here for this fun adventure in Kenya to follow Wendy's adventures check out her Instagram also for you guys if you're planning on heading to Vietnam anytime soon I highly recommend a company called one trip one trip is the highest-rated tour company in Vietnam doing tours from north to south in all major cities including Hanoi new Chiang Danang ym and Saigon you can experience food tours adventure tours and more to learn more about one trip check out the links in the description down below I will see you next time abby's nailed it was that good can we get your - yeah and we have us secret handshake oh my god only got this Jesus.
0 Comments