(upbeat music)
- Okay, boys, round number one is in front of you.
Blindfolds off.
- Where have you gone?
Oh.
- Oh, that looks tasty.
Oh, it smells tasty.
- It smells incredible.
I'm seeing peanuts.
- It smells curried.
- Rice, peanuts, curry leaves.
Oh, there's little bits of chilli.
- Are they mustard seeds?
- Greens of chilli.
Cheers.
- I'm buzzing for this.
- Oh, that's-
- That's not rice, is it?
- -very nice.
No, it is rice.
- But look it's really flat.
- So, not rice
- Boys. This is flattened rice.
So this is rice that has been kind of parboiled
and then dried out, but it's flattened as well
which means that then the cooking of it is really quick.
You can just rinse it or wash it a few times
in water and then pretty much warm it through.
But it's more like it is already cooked.
It's just a hydration exercise.
- It's warm, isn't it?
- Those little chilies are the fiery ones.
- Everything I've read said this is not a spicy dish,
so you might be just getting the chilli garnish.
- Oh right.
Of course.
Kush likes it spicy apparently.
- Yep. So it's got things like peanuts in it.
It's got the curry leaves.
It's also got a little bit of sugar through it,
but also an awful lot of lemon.
So it is that kind of fresh,
vibrant flavour that gets the day off to a good start.
- I love a bowl of Kellogg's crunchy nut clusters
with the chocolate shavings,
but this would actually make me consider switching that
out for breakfast once or twice.
- Look at you.
- I know.
- You're growing.
- Changing.
Tell you what's amazing about it.
The squashed rice.
- Flattened rice, sometimes called beaten rice.
- Flattened rice has a more mushy texture, so it's not
al dente and it's really satisfying.
Like it just all clogs together in a really fantastic way.
It's delicious and the texture's so fluffy and moist.
- It's really light, really light.
- A lot more difficult with the hub on this side.
- That was almost a disaster.
- Is this flat?
This is flattened rice.
- That is flattened rice before we've hydrated it.
So it needs a couple
of washes and depending on how much you wash it
will depend on how mushy it goes when you then reheat it.
- See, I thought they cooked rice, rolled it out
like sushi on like a mat,
and then just rolled and pinned it.
- You didn't flatten this rice though, did we?
- No, we bought flattened rice.
- Right.
This has all been fantastic,
but I also have to think about where it's from.
- The citrusy kick is fantastic, isn't it?
- Yeah.
- And Kush has said we need to make it very
very clear to his mother-in-law
that this is the version we've done today
and isn't necessarily the version that she would make.
Is that what you wanted me to say?
- [Kush] Yeah.
- Excellent.
You're off the hook.
As always, I need you to write down a single country.
If you get it spot on, you get five points.
If you both get it wrong, the closest person,
based on the app that takes centroids
from country to country will get a point.
(upbeat music)
Turn your boards around in three, two, one.
Pakistan and India.
- India in the Gujarat region.
Why are you being so specific?
- Okay, what makes the pair of you think those answers?
- Flavour profile for sure.
- Yeah.
- I was thinking maybe Kenya,
and from some of the research that we were doing
for some of the shorts,
Indian, Sri Lankan, Kenyan snacks
when researching this region with Kush,
a lot of the food from Gujarat is popular in Kenya as well.
So.
- I thought India, like Mike said
because of the flavour profiles.
But then I also thought it's a little bit different
the use of lemon, the use of peanuts.
And so maybe it's a little bit different.
And I went north and so I went Pakistan.
- I should have stuck to Africa, shouldn't I?
- One of you is 902 miles closer than the other.
Ooh, this is Poha and it is Indian.
Mike gets it spot on.
Jamie, you're 902 miles away.
Not quite spot on in terms of the region
although all the different regions have different styles.
This particular one is from Maharastra, as a region.
So, similar, but also you will find dishes like this
in places like Bangladesh, in Nepal,
but specifically here we're talking India.
Five points to Mike.
- Yes!
I don't think I've ever got one bang on.
Last time I'd celebrated
in Bass's face only to find out it wasn't the correct place.
Flattened rice is awesome,
and I've never had it before
and I'm really glad I have because it is different.
- That is brand new to me and I really like it.
- Always learning.
Let's move on to round two.
- Always winning.
(upbeat music)
- Okay boys, it's been a while since any
of you have got it spot on.
So Mike leads with five points.
Take your blindfolds off and enjoy this one.
- I'm going for the grand slam.
- Oh, they have some big bagels.
- Are they bagels?
They look like bagels.
They smell like bagels.
- It's got a hole like a bagel.
- Cut into one.
Have a little taste now.
- Oh, there's something in the pot.
- As with so many things, they can be eaten with a number
of different toppings, but typically at breakfast
one common topping is butter and honey.
- They're delicious.
Oh.
- Oh, there is such a good amount of sesame seeds on that.
- So these are made from wheat flour
and otherwise very typical bread ingredients, water, yeast
a little bit of sugar and some oil.
And then coated in the sesame seeds before baked.
But what you get is a lovely crisp outside
and a soft middle.
Sold in bakery shops, street vendors,
especially earlier in the day when they are fresh.
They don't keep particularly well,
so it is best to buy them when they're freshly baked
which is at the start of the day.
By the evening, they're quite stale.
- These are fabulous.
- They are great.
- So it's a yeasted dough that's then rolled out
formed into a ring,
pinched back together and allowed to prove before baking.
These ones are homemade Kush made them this morning.
- Great job from my perspective.
I don't know what they're supposed to be.
I don't know where they're supposed to be from,
but they taste nice.
Comment below if you think you got it wrong.
- Other toppings could include cheese, cured meats, olives,
a version of a chocolate spread even.
Where in the world do you think these are
a popular breakfast item?
(upbeat music)
Let's see what you scribbled.
Three, two, one.
- Israel.
- And the Czech Republic.
- Neither of you are quite right.
- Also quite far away from each other.
- Very far away from each other.
- But what I had to check was how far you both were away.
One of you is 116 miles closer than the other.
- That's you I reckon.
- Literally distance between here and Birmingham.
That's how far you're off.
- I went your region and then
I'm sure I ate something very similar on a trip to Israel.
- Yeah, so I thought Israel, Jerusalem
but then I thought bagels.
And these aren't bagels.
- These are called koulouria, which stems
from the Greek word koulouri, but is also very popular
in Turkey where it is called Simit.
However, this particular version found
all over the streets,
originating in Thessalonicus is Greece.
Absolutely delicious.
Sweet or savoury?
I didn't want to give it away.
Often eaten with feta and olives.
- Yeah
- That would give it away.
- All butter and honey.
But Greek honey, we know how good Greek honey is.
The closest person was Jamie just 805 miles away.
- Ooh.
- Mike, you were 921.
There was not a lot in it.
- Not a lot in that at all.
And that doesn't help me
in the overall standing of this game.
- Ah, because I got a hundy-P.
- Jay, you take a point.
It's five-one and we'll move on to round three.
- If you are enjoying this, there are some small
things you can do that make a big difference to us.
Like the video, subscribe if you aren't,
click the notification bell and select all.
Thanks.
(upbeat music)
- You got one round correct each so far.
But Mike, you're definitely ahead.
Take your blindfolds off.
See what we got next.
- So it's red and it's unsquashed rice,
kidney beans-
- Red kidney beans, white kidney beans.
- Okay, let's try.
- Cheers.
That's delicious.
- Oh do you know a tomato-y base
- I'm getting Carolina red rice vibes.
- Carolina red rice, slightly jambalaya.
- So you've pretty much spotted everything that's in it.
Rice and beans.
In this case you've got kidney beans and blackeyed peas.
It could be either those, a combination of other beans,
but basically rice and beans.
The rice is cooked in a bit of stock,
and traditionally it has its colour coming
from the stalks of sorghum or millet.
Sorghum or millet being the same thing.
And that gives it a reddish brown, Burgundian almost colour.
What I love about these kind
of dishes is they're very simple,
but absolutely delicious and comforting.
And most importantly, nutritionally complete.
The proteins you get in rice is good
but it's missing a few.
And the proteins you get in beans is good
but it's missing a few.
But together they give you that complete nutrition.
It's why rice and beans has become such a classic dish
or rice and peas.
- That is so delicious.
- That's great.
- I love stuff that tastes like-
it just tastes like red rice.
- Yeah.
- But it's so good.
- There's a really gentle spice throughout it-
- Yeah.
- -as well, which is really just warming.
- Do you want me to give you another clue?
- Oh yes, please.
The dish is spelt W A A K Y E pronounced to my understanding
Waakye, and that word come from the Nigerian
that means beans.
- That's really annoying that you've said that
but also slightly helpful.
- Is it a double bluff?
- That I don't know whether I'm being bluffed,
double bluffed, or triple bluffed anymore?
- All you know is you're getting a bluffing.
- Well, I'm getting a good bluffing.
- Scribble down an answer.
I just need one country.
We've served ours in a bowl, but sometimes
on the streets it would be served in banana leaf.
It might also be topped with boiled egg or similar.
(upbeat music)
- This is a stupid guess already.
I'm regretting it.
- Yeah, I don't know anymore.
- Give us a flip.
Three, two, one.
Sri Lanka, Trinidad and Tobago.
- They're quite different.
- They are very different.
What is your logic?
- Earlier I talked about the Kenyan and Indian crossover
in culture and I also know that there's an African
and Sri Lankan community in Sri Lanka as well.
And I wondered whether they perhaps brought that
over from Nigeria to that sort of area of the world.
And that's where I stopped.
- I went down the line of thinking.
We knew that the enslaved people moved from West Africa
to Nigeria over to parts of the U.S. and then sort
of the Caribbean islands and places like that.
And so I just picked one
of what could have been a few different options.
- Picked one that's really fun to say.
- Yeah.
- And because you're a dad.
- Yeah.
What?
What do you mean?
Trini-dad?
Yes.
- Okay. I'm gonna be honest.
Neither of you are correct,
and both of you are about as far away as we've ever been.
- Oh, no.
- Who's furthest?
- One of you is 5,500 miles away.
- Oh, no.
- Don't you start getting closer after that?
- And one of you is just over 4,000 miles away.
- Wow. We-
- We (beep) up.
- Where is that then?
- Waakye comes from the Nigerian meaning beans.
And it is definitely a West African classic dish.
And from that it has travelled across the world.
I remember having something very similar
in a place like Costa Rica.
Similar sort of influences that this dish
Waakye comes from Ghana.
Just two countries west of Nigeria.
- You are so annoying, Ebbers.
- I thought by giving you Nigeria, it would rule
out one of the West African countries
and then you'd have another dozen to play with.
- Thanks.
Yeah, no, that that backfired.
- It did.
- I would've gone for an African nation
if you hadn't have given that clue.
- Yeah.
- You a-hole.
- Yeah.
- Jamie.
You've gone very, very west across a massive ocean.
- Yeah.
- Mike, you've gone in the other direction.
Jamie, you are closer by 1,485 miles
and take another point and another win.
- Oh, no, you're in the lead.
- No I'm not.
- Oh no.
You only get one point.
- I know that is how annoying is this?
I hate this game.
- Oh, this is-
I like this bit.
I don't like this bit.
- Let's do the final round.
(upbeat music)
The great thing about this game is it's all still to play
for.
Five points up for grabs
Could still take the win.
Blindfolds off.
- Oh one each!
- Talk us through what you've got.
- Prawns, bean sprouts, lime.
- I think this is tongue.
Ah, look, it's tongue.
Well I think that or it's something like liver.
It looks very-
- It looks offally doesn't it?
- It looks meaty.
- Yeah.
- You are correct on the idea
that it is both meaty and offally.
That's pigs liver.
- Pigs liver.
- Quail's, egg bean sprouts, spring onions
holy basil, some coriander, some prawns.
All in a lovely broth.
- Oh rice noodles.
- Yeah.
Lovely, I love rice noodles.
- Get involved.
Tell us what you think.
- Oh, that's really citrusy.
- Fresh and fragrant.
- Some spice
- Subtle spice, I'd say.
- I think the word subtle is there.
So yes, subtle and fragrant, much more than spicy.
It's a pork bone broth.
- That's delicious.
- And really there are two key elements to this
and that is the quality of the broth
and then the generosity when it comes to all the garnishes.
In this instance, we've given it to you wet.
And by that we mean all the garnish in the bowl.
And that is more typical
from perhaps the capital city where it's more popularised.
But other places it can be served dry
which looks more like a noodle salad.
(laughter)
- I just flicked myself in the eye with a rice noodle.
- That wouldn't have happened if this was dry.
- That's true.
When does that end?
- Okay.
- And it looks more like a noodle salad
with a bowl of broth.
And then you add in the bits
to your own personal preference.
- Is this all pigs liver?
- No, there's some pork belly in there as well.
- Pork belly, right.
- What are you thinking?
Are you beginning to narrow
down an area, a region, a country even?
- I've got a continent.
- Excellent.
- Well done.
- That's all I'm prepared to say at the moment.
- I'm getting Pho vibes.
But I don't wanna say that out loud.
- You just did.
- I know.
- Seems to be enjoying it too much.
But trying to put down the chopsticks and pick up the pen.
Scribble down the country.
- It's going be harder to eat with a pen.
(upbeat music)
- Turn around your answers in three, two, one.
Taiwan and the Philippines.
It is neither of those places.
- Excellent. What a great day this has been.
- However-
- Yes.
- One of you is 165 miles closer than the other
so it's pretty close.
- Oh, again.
- The answer is Cambodia.
- I'll take that.
- Especially in the city
of Phnom Penh where this kind of wet method is classic.
- Cambodia.
- The dish is spelt like this
and I think pronounced Kuy Teav.
- Kuy Teav-
- Kuy Teav.
- -is absolutely delicious.
That's fantastic.
- Yeah.
- And one of the flavours which is quite common is something
like Kampot Pepper and that will give you that peppery
but also citrusy note.
But I figured given we did that in a pick the premium not
too long ago, that might have been a clue too far.
- It's about four years.
- Kampot Pepper I've just remembered was amazing
- Having done the maths,
you are both pretty far away at over a thousand miles.
But Mike, you are fractionally closer.
That means you have both won two rounds each today.
So in rounds it's a draw.
But Mike, because you got one spot
on it means you take the win.
- Ah, well done
- Well done
- Well done to the food team.
Well done to you guys for yet more suggestions
on global breakfast that we should be experimenting with
but keep them coming.
Send in your comments down below.
- There can't be many countries left.
- And I'm sure every country only has one breakfast.
So there we go.
- What would the UK's be Full English?
- Rice Krispys