(clap)
- Yeah.
[Indiscernible]
- No, that's good.
- Hey, folks, welcome to actually sunny London.
- Sunny is one word for it, Barry.
- Yeah, sunny.
- Yesterday, my life was filled with pain.
- We've just finished filming Barshens,
we're a little tired, but we're doing
a bonus video for my channel.
Thank you, Stewart, for joining me.
- You are most welcome.
- Nice to meet you.
Today we are gonna be tasting some Peruvian treats.
- Indeed.
I thought you said some perverted treats,
I was quite excited but--
- That's a separate video altogether.
I've been sent some treats from Peru,
but the only thing that I could think of
with us being in London, Paddington
originated in Peru, my daughter told me that.
- It's entirely true, it is from deepest, darkest Peru.
- I thought it was just a bear that liked marmalade
that lived in a train station, where's the Peru thing?
- He was born in Peru.
That was easy.
Yeah.
- Well, why is his name Paddington, that's quite British?
- Because he was named after the station where he was found.
- So he's an immigrant.
- Yes, for his original name was something like (growls).
- So shall we peruse, hey, Peruvian banter
over these treats, I've got a letter, first of all.
- Well, this is nice, look, a handwritten card.
- Dear Barry, I'm telling you know
your bank account is over, um, from the bank, sorry.
Wrong one.
"Hello from Peru, I'm a big fan of your channel.
"I remember the first time I saw it."
(mumbles)
Really nice kind words.
Thank you, Alexandra, for these delightful treats.
They all look really nice.
- They genuinely do.
- A rarity for us.
- It definitely is.
- We eat food that we don't really know
where it's come from, which is probably the case here,
to be fair, but it's all sealed.
Shall we peruse?
- Let's.
- Let's dive.
The first thing we've got.
I'm gonna show this here to the camera.
Inka Corn.
They look like bits of earwax, don't they?
- That's a nice thought, earwax.
I do like corn, this is very big corn.
- This is, yeah, I think I like these too.
They're very crunchy, they got a salty tang.
- Let's see if I can translate anything from it.
It's been fried in some giant fried corn.
- Nice, corn fried in corn.
- Yes.
- Cornception.
- Corn squared.
I'm quite looking forward to this.
- I'm gonna give you the first smell, of my Peruvian box.
- All I can smell is Vaseline.
(laughs)
- We did a video earlier today and I literally
layered my hands with, like, I basically a tub of Vaseline.
I am petroleum jelly.
- Somebody's gonna be.
- Tangy.
I think I got a little bit of Peru up my nose.
- I don't know if that's a good thing or not.
- Try one.
- Thank you.
- They do look like little toes.
- They're really nice.
- They are.
- They're not very spicy.
I'm surprised, it's those spicy chiles.
- It's not very chilli picante.
Chilli picante.
They're all right.
Though they do look like little toes.
Look at that toenail sticking out.
You could imagine that on a little Paddington Bear figure.
- Thanks Barry.
- That really helps it go down.
This is quite interesting.
- That's chocolate isn't it?
- Yes.
Discover Cacao Sujo.
That sounds like a nightclub.
- It does, a good nightclub at that.
One of those ones where the bouncer
isn't rude to you when you go in.
- No cause he's been fed chocolate.
Cacao sujo.
Cacao sujo, the best kept secret of the Incas.
- The best kept secret of the Incas?
I don't think that's chocolate.
The best kept secret of the Incas nobody knows about it.
- Cause it's a secret.
40% Cacao quinoa crunch.
Quinoa, quinoa?
They used to call it kee-no-wah.
It's like someone who knows about keys.
(laughs)
True story.
- Kee-no-wah.
That's like some character on the Matrix.
- Or from the bible, Noah.
- Maybe.
Kee-no-wah.
- He knew all about the keys.
This marvellously nutritious whole grain of the Incas
known as quinoa, is lightly roasted.
Deliciously complimenting our 40% pure cacao milk chocolate.
- So this is the posh version of dairy milk crunch
with the cocoa puffs in it.
- I sincerely hope so.
Shall we peruse?
- Yes.
Has it got a sacrificed human being's heart in it?
- Hang on, (grunts).
- There's an image I can't unsee.
- Sorry mum.
- If you think that's gold I'm slightly worried about you.
- Oh it's kind of like a poor mans pound.
Gold.
- The other side, baby's diarrhoea colour.
- Yes.
Or leftover curry.
- Not much difference between the two.
Not in my fridge anyway.
- I know, give babies curry sometimes, it's nice.
- Keep them quiet.
- I feel like Charlie in the Chocolate Factory,
there's a golden ticket, ooo.
- I've got a golden ticket, this is really melted.
- Slightly mangled.
- Mess.
- It's so mangled, look at the state of that.
That used to be lovely gorgeous blocks of Inca...
- Has that been through a microwave and then a goat?
(laughs)
- Should we have a little smell?
That smells deep, you know?
That's like Willie Wonka and the Chocolate Factory
turned up to 11.
And you can see the pieces of quinoa.
- Yes, yep.
Yep, posh dairy crunch.
- There's not much to it is there?
- It's alright.
- Like eating mud.
(laughs)
- It's better than like...
- The secret of the Incas.
It was mud.
- Mud all along.
- There's a crunch there now.
- Yeah, it's not that great a chocolate though.
It's not that sweet, but it's not dark enough
to have a real sort of cocoa kick.
It's ended up a bit sort of nothing.
- It's like a confused chocolate where they just sort of
just chucked in the leftovers at the end of the day.
But it's nice.
- Which would explain the shape of it as well.
- Let's switch back to something savoury.
This should I think be served quite hot.
- Oh good.
- Now obviously, - In my armpit for a while?
- Yeah sort of like a hot water bottle sort of styling.
Yeah can you do that?
I'm gonna read the story.
Papa la juanca potato sala ha juancina is a typical dish
from (laughs) sorry.
Is a typical dish from the coast and highlands of Peru.
It was created using the construction of train tracks, what?
And workers were given a potato dish
served with a sauce made with cheese and yellow pepper,
the sauce is normally served over boiled potatoes
then topped with hard boiled eggs and olives, sounds nice,
the sauce despite it's creamy and
rich consistency is sneaky spicy.
It's also served with cocktail potato,
over pastille, or used as a dipping sauce
for celery sticks, carrot sticks, cherry tomatoes.
Now I just wanna take the cheap option
and just grab a carrot from a fridge.
(laughs)
- I thought we were gonna make a snowman.
- We could do.
- I've worked out it's basically a cheese and something
cream, juancina, rich flavour of the house or something.
- Oh nice.
- Shall we open it up?
- Yeah, actually I've got a bowl here ready.
- It looks, from the front of it,
it looks quite like custard.
- Imagine that.
But it's Peruvian custard carrots.
What's it smell like?
- Interesting.
- Oh crikey that's cheese isn't it?
- Yeah.
Slightly worried about this one.
- Lush.
- Nice.
- Now I don't wanna take it all out,
cause I'm gonna let you have some for your trip home.
To Normanshire.
Now we might have to, oh you snapped the carrot for us.
- Yup.
If I see a carrot I snap it, you know me Barry.
- They don't call him Stewart carrot snapper for nothing.
Right carrot snapper?
- Oh yeah you know it my friend.
- If anyone's wondering what Stewart does in his spare time,
he just snaps carrots.
- I'm slightly worried about this.
It looks like toxic mustard.
- You made a little Donald Trump there.
(laughs)
I want to lick it first, like a lolly.
- Okay.
I'm gonna do the same.
- I should've shave my carrots, sorry.
- It's alright.
It's quite, it tastes very, Mediterranean vegetably
very much like peppers or something.
- No that's cheese.
There's some cheese I don't like to it.
That is...
- I like the cheese element, not so much the pepper element.
It's slightly spicy as well.
- I have to eat this like a rabbit I'm sorry.
Oh it's mustardy or something.
- If it wasn't for the flavour of the peppers
I would really like that.
- It's okay, if you like cheese.
Not a fan of it.
How was eating Donald Trump?
- It was, the best, just the best,
all others aren't as good, sad.
- Nothing like washing down your carrot Donald Trump
with a nice Wong.
- Good bit of wong.
- Chew on the donna pepper, went to school with her.
Wong mas calidad, suave tradition.
- A typical desert eaten everywhere in Peru.
- So my fear when I saw this box,
was oh my gosh this is like a cake we gotta maybe make this.
And to be honest I haven't researched
it any further than that, so it could just be that.
(laughs)
Sorry bout that.
[Indiscernible]
Isn't that a Christmas song?
Mas calidad feliz navidad?
[Indiscernible]
- Ah there's quality yes.
- There's a story there you go.
- (speaking foreign language) is the typical desert
eaten everywhere in Lima during the purple month.
And even though it can now be found year round
in big stores it was originally prepared only in October.
And still is sold mostly in this month,
like cream eggs, as the story tells,
(speaking foreign language) was a slave
who had a strange disease that paralysed her arms,
this is because she ate this cake, no,
this disease freed her from slavery
but at the same time left her unable to earn a living.
She started attending the processions to ask
for her health back which she eventually did get.
- Thanks for having my health back.
- Who took it?
Who was hiding it?
Was it in a jar? - Paddington Bear.
- And as a thank you gift she created this sweet.
So far so good.
Where the story starts becoming psychedelic
to be honest, pretty psychedelic already,
just look like the look of this candy covered desert
is in the part where she raised the desert
with her arms in one of the processions
and the lord of miracles smiled back at her
and blessed the offering.
- Wow.
- She passed the tradition of preparing todon
for this special time of year to her daughters,
granddaughters and generations to come.
So during the purple month, the lord of miracles
will bless your cake.
- What month is that?
- October.
- Obviously October's gone, but look.
It's a cake in a box.
- Cake in a box, cake in a box.
- Cake in a box, I've got a Peruvian cake in a box.
- It's very messy how we gonna eat it?
- And it's called wong which sounds wrong.
- Hey if that's wong I don't wanna be right.
(laughs)
Let's try and have a bit that hasn't touched the cheese.
That's not a euphemism.
Right.
- Right there's a wrapper on it.
(laughs)
I don't think we should eat this bit.
- Yep, there's a wrapper on it.
There's a picture of Dr Dre on a cake.
- Look at this.
- This is amazing.
It's also the stickiest thing since the lord of miracles.
- Should we leave that like a holder.
Do Lady and the Tramp style, do you wanna take one side?
- You go first.
- I'm gonna put some really slow intimate music on this.
- Ready?
- Oh we're gonna do it at the same time?
- Oh yeah.
- Don't go too much to the left or right, oh my god.
- Ready?
- Yeah.
I can't do that.
That suddenly felt so wrong, but so right.
- It's not that great.
It does taste like it's been in the box for a while.
- Tastes like wood.
That tastes like sawdust.
The sprinkles are nice.
That's just like eating flour or powder or something.
- It's kind of half made, do you know what I mean?
- Maybe that's the other step that we've gotta do.
Well it was a lovely story.
- Not unpleasant at all but it's
not something I would go for myself.
- Bit like myself.
This thing is wrapped in a pink cloth or tissue.
And it looks like a poop.
(laughs)
I can't disguise it guys it looks like a pecan poo.
- Looks more like a yeah let's not get into that.
- Pecan Toffee.
That's it.
- That sounds amazing.
Do you want a, uh?
- Oh yeah, can you um,
- I'll attack the Pecan Toffee.
Remove the poo. - I think this be really nice.
- Yeah it sounds amazing.
I like pecans, I like toffee, and that's what it is.
Oh it's very soft this.
It's a soft poo, I can't tell what they've been eating.
Oh pecans!
That makes sense.
- Yeah and we're eating a stool sample effectively right.
Oh my god, that's beautiful.
- Yeah that's really nice.
- I'm Paddington Bear, surfing, on a taste bud,
on the sea, in a Peruvian ocean.
- Bizarre image.
- With my hat going like that, like yeehaw cowboy,
eating that in the other hand, going,
yeah this is better than marmalade whatever it is.
- That's really nice.
- That's gorgeous.
You can have that with your cheese and carrot.
- Chocolate macano.
- Chocolate macano yes, it's like a nut or bolt?
Macano costa, that's it, that's all it says on the back.
- It looks like it's full of caramel or something?
- I hope so.
Oh no it's perished.
- No.
- It's merged into a slab.
Unless it's not, that looks like it's got,
- That has, it's melted into a slab.
This must've got hot at some stage.
- I think so, Peru is quite hot right?
So I snap it, we've got a little bit of,
I think those holes there would've been where...
- Oh yeah, shape of macano.
- Smells good though.
- Nice.
- Nice, yeah.
- Nothing wrong with that.
- This is good.
I now wanna visit Peru.
So we got two king kong san rockes things whatever they are.
- Made by the real king kong?
- I think so yeah, made by monkeys.
So there's one there, layers of cookie.
And then there's layers of cookie with a lukuma?
Caramel filling.
- They're very keen on the history, they've also
got photos of the people who founded the company.
- The story begins in late 1920's in the street san rocke
in the town of laboricky, there an avid baker
by the name of Victoria Major made a popular desert
at the time with a twist, instead of just using one filling,
she wanted to include other traditional
flavours people would enjoy.
Her new creation was made in a rectangular mould
and it was much larger than a traditional circular one.
It was a success.
- Brilliant, well done.
This did get the superior taste award.
- Oh, the desert was enormous.
Each desert weighed over 4.4 pounds.
The witty citizens didn't take long to compare the
giant alpha jaw to the main character of a popular film
at the time, featuring a great ape, named King Kong.
- That makes sense.
- Is it vacuum sealed?
- It literally is.
- Is that a wrapper again?
- Yeah I was about to eat that.
- Oh my gosh.
- No it isn't.
- Oh you got yours off.
I've got a second sheath on mine.
- That's weird, I only have a primary sheath on mine.
Oh not there is a second one sorry.
It just wasn't all the way around it.
- Oh wow look at it.
It's like a confused sort of lego set or something.
- We've had macano, now we have lego.
- That smells like poo.
Sorry.
- Mine smells like caramel more than poo.
- Oh yeah caramel poo.
- Marvellous.
- Oh that's alright.
Tastes like a cracker that doesn't wanna be a cracker.
- A cracker with aspirations.
- Yeah.
It wants to be an accountant,
but really it's just a cracker.
What happened?
- I don't know, the fruit taste or something is here.
It's faintly sour milky.
- Yeah, but I don't even know what lacuma is.
Lacuma matada, such a wonderful poison.
- Oh there's something deeply unpleasant
about the aftertaste of this.
- Really?
Let me try it.
- Can we swap?
Do a classic comb swap?
- I know what you mean, kind of like
the aftertaste of an exhaust pipe.
A little smokey.
The last thing we've got to taste...
- Purple corn.
- Purple corn purple corn.
- That was Prince's foot disorder.
- Was it?
- No.
(laughs)
- Chips de maize mordo.
- Purple corn chips.
- Purple corn chips these go great with guacamole,
salsa, or any of your favourite dips really.
So we could try it with that cheesy dip?
- No your favourite dips Barry.
Not your least favourite.
- Smell.
- Quite good.
- Yeah?
Smells like corn.
And there it is.
- This is literally called Peru Nachos I just realised.
- Are they really?
Chips de maize morado.
- Somebody shot a hole in this one.
(laughs)
- It got a gunshot wound while it
was trying to get out of customs.
Bit of saltiness.
- I really like this.
- Tastes a bit like eating a crispy, dry skinned dead arm.
Kind of thing, like, you know?
- You have more experience to that than I do to be fair.
- Yeah tastes like dead skin.
- Like you scratched a bit of dead skin off your leg.
And had a bit of a munch on it.
- Like really, casual little wiff when you aren't looking.
- Nice.
[Indiscernible]
- And munched on it.
- These are really nice, I like these.
- You do?
Well congratulations, you won them.
(laughs)
- Finally.
- Well my favourite thing out of all of it
I think was that um, the poo bar.
- Yeah the poo bar was good.
- Absolutely sensational.
- My favourite thing is actually this then the poo bar.
- Why don't you have both together?
- Because that wouldn't work Barry.
- Oh yeah that's true.
Alright so, thank you so much Stewart for joining me
in this Peruvian taste explosion.
- You're welcome I'm just crunching loudly
to annoy the people listening in on the microphone.
- Make sure you get a good crunch on
that mic so I can try and edit out.
If you got any treats from around the world,
wherever you are, I've done like, 35 of these now,
I'm not good at counting.
Yeah I've done crazy countries like England and Wales.
- Crazy man.
- So if you wanna send me a box, get in touch,
and I'll talk to you over adult message, alright?