hello hello watch out for the car next try hello hello today we're in the oreer souk
north of agadir we're going to be looking for some vegetables we don't always purchase here today so
some different things we're going to see what we could do with them in the kitchen eventually
i like these pants but they're too small for me
artichokes is that the flower no not really but i've never cooked
it so we're gonna see what we can do with it cooking week with more acro who is in
me you can't say anything i already declared it just people have to tell if they want it or not
our day at the souk excuse me sir one kilo of the tomatoes yeah
excuse me one kilo of beets he's not working at the moment he has a break excuse me
looking good cauliflower are you gonna make me bush x no no push eggs for you oh so sad
new friends
something i don't usually buy turnip
i guess yeah andrea will have to cook this one no i eat it raw it's very good it's like super food
good we're gonna be eating healthy this week that's for sure we're starting with
vegetables instead of just going straight for the sweet fruits we're getting our veggies in
you like big beets yeah
it might be more than a kilo though anyone took brunch
it depends what they're having
so far to get the green pepper we are looking for red beans but we're not gonna find them no i don't
think so how do you feel about cabbage cabbage is good talk about new new fruits we said vegetables
but look at this one it's a bloody bloody mandarin i've never seen anything like this here
something new something new i try it it's interesting let's look at the insides there though
it's like red and orange i like it it's cool huh yeah very cool
for the blood clementines we'll see how they taste
i don't really know what to do with it this guy has nice stuff look spinach
it's got good looking broccoli yeah maybe i buy one yeah broccoli
yeah looks good and it's in the shade
i think those are my flowers for women's day no yeah exactly what you wanted right
exactly perfect and this was scary this month yeah
i walk like this now around the silkwood this plant orange guy
yeah very good what is this five four five kilos
foreign
blues
want to try no no no
no
are they from morocco yeah they have crystals europe the netherlands but origin morocco oh
okay i wonder how much these cost in europe five oh this one probably two and a half euros and here
all right i'm feeling heavy and sweaty with all this stuff now
watch out behind you watch out behind you
feeling heavy and sweaty with all this stuff now show us how many kilo do you carry too many
how are we doing wow looks very beautiful thank you for the flowers you're welcome so it is a
flower that hasn't butted yet first time i've ever cooked with one of these i had the guy
chop off the long stalk at the souk because that's what the woman had i didn't want to
carry around a stalk but now after watching some youtube videos i realize the stock is
delicious and similar flavor to the heart and the heart is where we want to get eventually
we got to cut these off too you got a pair of scissors
yeah the one that you used for your strings perfect
so i'm supposed to cut these tips off because they're spiky i read the comment section on the
dry on the artichoke video everyone's saying these are pain in the butt i am not gonna
cook artichokes and i see i see why people do this my grandma would always make these but
it's a lot of work i think it's good enough we're gonna just mostly eat the hearts uh i
don't know why we cut the spiky bits off wait till we get to the choke this is gonna get interesting
let's give it a little haircut so the best time the artichokes is spring and fall according to
the videos that's when the taste is gonna be the best you don't have to worry about the brown
streaking so much on here that's from frost i don't know where these could have got frost
um some lemon is going to help with the brownie the oxidation that happens too it's already
turning brown so we're gonna rub some lemon on there oh you're just going to put them in there
move this part away let's all come off it's good i'm going to squeeze some lemon in there
drop it in squeeze some more lemon in there
drop it in and let's see hold on excuse me excuse me excuse me we're gonna add some olive oil
good and then i'm going to let this boil because we don't have a steamer
just can't make couscous without a steamer can't make uh steamed artichokes see how this goes
i was absent for my yoga practice and look at this what's this this is american food
yeah i'm sure it is your grandma's recipe no this is a
spinach article choke dip is like parties and bars and it's really delicious
how hot are these whoa they're just falling apart now that's good then we don't use this look oh
i don't think that's good
that's okay yeah that's how you eat them but you're not gonna peel them i think you peel these
they're falling apart hold on we need a tool oh why the flash is on now it's tool to whoa
oh no i think i cooked them too long oh my gosh
whoa okay nice flower but not so much of the artichoke hearts this is the part you don't
eat that's the hairy part they'll choke you we want to eat this part really i thought that's
the part you should eat no and this is a part you eat too is this meaty bit here yeah that's good
kinda i mean i just did it in olive oil and lemon but
this is how my grandma would cook it i think she would fry these it's actually really tasty
wanna try which part are we gonna use we're gonna use this dark part here
okay such a little part no yeah it's the heart whoa it's so hot
and this is the part you don't eat because it's hairy not so nice but this i don't know
it's brown i think that's okay looks okay i don't really i don't know i've never cooked it
tastes okay looks cooked so i'm gonna put this in pieces in here yep just like this
hopefully that's not the choking part either i think we'll be all right
weird look at that
this looks like some eggs
oh is that nice
haircut haircut how did your hair cut you need a haircut if only my beard was this easy to cut
whoever invented this is crazy artichokes are not
a normal vegetable to cook i would say in my book it's not a vegetable it's a flower
right i don't know if yeah vegetable
that's a good point
it could be a little more bubbly brown but we couldn't wait to eat it
i think it's going to be hot already eh yeah it's not too hot but we're hungry
it looks very hot yeah it's hot there hope this is good
it's all right but i prefer my buffalo chicken dip so this is my attempt at
spinach or choke dip it's uh i don't know it's a work in progress we'll see how andrea sees it
okay andrea doesn't want to be on camera
but uh yeah i'll check in when we eat it some more
in the end we both clearly liked it it was a lot for two people for a meal it's more of a
shared party dish or starter but we used some fresh ingredients from the souk some
moroccan gebley and pearly some of the local cheeses here and substitute of sour cream or
cream cheese and it turned out really good so fire up your belly and your taste buds
you gonna say goodbye
goodbye and thank you andrea for filming today's episode you're welcome
and i want to use this time now to say a very special happy birthday to emilia
the big 10 years old double digits happy birthday thursday do you like chubby jiggly