Chef attempts this MYSTERY dish from KENYA | A-Z CHALLENGE K

This series has really exposed me to some cuisines I knew nothing about.

I'm Kenyan and I can't express how proud and amazed I am that you nailed this🎉🎉

Yes, my favorite format ! Food, the amazing Sorted lads, british humor and geography = what a fantastic combination !

Can you bring back Mystery Night Out? I want to see where Kush, James and friends of the show would take the boys. I like the food adventure videos that take place outside the studio. Maybe a guessing series where you can guess the person behind a signature dish, final meal (doesn't have to be death row), or favorite meal.

The Ebbers brand of: If you just break the gadget, they can't bring it back to annoy you later, is a kitchen hack i need to steal for myself!

Definitely a good close effort with the limited clues. Ugali and sukuma ( without meat) is actually the most basic and affordable food eaten in Kenya. Just for clarification, Nyama choma is just plain roasted meat over a charcoal grill, no spices are added...what you made was what we call "mshikaki" which we spice and roast as well. All in all, this was a solid-ish recreation 👍

Kenya alien here: nice job! My husband loves greens prepared the sukuma way. The ugali looks as bland as it should be 😂. But it's filling. And now I really want to some nyama choma. Thanks for doing Kenyan cuisine well. Now come and visit and we will treat you well! Karibuni!

11:53 - who knew the 'always- in - control' Chef Ben could lose it so spectacularly over a fancy mortar and pestle!! 😁

Thank you lads! An absolute treat. This was absolutely reminiscent of me trying to recreate my mums cooking with my son. You made a classic kenyan meal and brightened my weekend ❤🇰🇪🇬🇧

The fact that you're using Iwisa from South Africa makes me happy. I'm surprised Ben didn't immediately figure it out. He was in Zimbabwe where he ate the exact same thing as ugali. It just has a different name in Zimbabwe. East Africans and Southern africans eat basically the same food just different names

Losing the plot with the pestle and mortar is by far the realest thing Ben has ever done. Here is a tip though - add course salt to the item you're trying to pound, it'll adhere to the salt and the small granules will help blend everything without flying out.

Never heard of this dish before, but now I want to make it. Love that I get to explore the world through food.

You guys did great. Tip for future, the goat meat is usually slowly roasted over a charcoal grill to make it more tender. Other than that, everything was pretty much bang on. Love from Kenya.

So cool that there's always fans from these countries that sent you reccomandations, what a community we have here!

Idea guys: a pass it on where the trusty wheel is present and each time one of you spin it you have to take a signature ingridient to add to the dish. in the end creating an amazing fusion between you all! Would love to see that

lux food: - Bouneschlupp - Kniddelen - Gromperekichelcher - Judd mat Gaardebounen

I love this series because I've been doing the less intense version of this for years, and it's so cool seeing other people do it. I basically just have every listed country on a spinner, and I spin it, then I make that counties national dish. If they dont have one, I choose a very common meal from there. I love it, and I've been doing it on and off since 2019

One of my favorite restaurants is Kenyan, they do this group platter that's so, so good. It includes all of the items featured in this video, plus grilled beef and chicken, sauteed cabbage, coconut creamed spinach, chapati, and a tomato, onion and herb salad. Their ugali is slightly different from what y'all made, it's fully set rather than being moldable, and cut into slices.

My little brother is in Kenya for the next month with his school, its so interesting to see what types of food he's going to be enjoying while he is away!

Zimbabwean grew up in Kenya 🥰. You mentioned sukuma is popular in "rural kenya", this is true, but it's a staple across economic classes. A similar meal is also a staple across African countries (each with slight variations to texture of the starch & changes to which indigenous greens are used) like Zimbabwe and South Africa. "Eat [ugali] at room temperature" oh no, piping hot 😂 you build tolerance over time. That'd be like drinking lukewarm tea. For the meat, many people have charcoal grills at home. Similar to a braai stand or an American grill. Overall, well done!! Now I'm craving a good choma.