- Mmmmm! It's like nothing I've ever had before.
(grunts) Brazil, you know what you're doing.
Oh, ho!
Look at that.
(gasps)
- I love it.
- This looks delicious.
Holy moly.
Hi!
Yum! Yum!
Cuba know what they are doing,
now we've gotta go to Greece.
Smells delicious.
Are you hungry yet?
Hi, I'm Hannah.
I'm The World's OK-est Mom.
And if your family is anything like mine,
you might be a little sick of cooking the same five,
or six meals on rotation every week.
So, I want to shake things up.
I want to get a little international food
going in this house.
So, I'm going to ask my Instagram followers
to submit their very favorite recipe
from all over the world.
I'm gonna compile those,
and cook those for my family for an entire week.
I hope I do them justice
and I hope they taste delicious.
So, wish me luck.
The reason I'm doing this is
I want my kids to grow up
with an international palette.
I want them to be accustomed
to different seasonings and spices.
I don't want my kids to be the a-hole
at the lunch table at school,
teasing another kid for the food that they're eating.
So some of these recipes are family recipes
and our secret, so I can't share them.
But, the ones that I do have,
I will link in the description.
And finally, a warning.
This video will make you hungry.
So, don't watch it
if you haven't eaten yet.
Do not watch this on an empty stomach.
The food is delicious.
I'm having a surprisingly easy time
finding these ingredients.
There are a couple of seasonings
that I've never tried before in my life.
I got so many good food suggestions.
So, this is going to be very exciting.
So day one, we're going to Cuba.
I'm making, ropa vieja.
So I'm starting with some flank steak.
It braises for a long time
and so I need to get started kind of early.
Ropa Vieja is a dish with shredded meat
and veggies that is simmered in a tomato sauce,
with lots of amazing picklely foods added to it.
I have some really fun stuff
to add to this like,
pimentos.
I say it like pimentos but
it might be pimientos. Pimentos.
I am, single-handedly going to finish
this entire can of olives before...
Okay.
Hold on.
Hey, Hey! I saw that.
Wyatt, apologize.
Don't kick dirt either.
(beep) Capers!
Oh my gosh, I'm so excited for this food!
I boiled the beef in a stew
and then shredded it and threw it in our delicious sauce.
All right.
We're simmering. Beautiful!
Here she is.
Ooh. With rice!
This dish was a smash hit.
What do you think?
- It looks yummy.
- [Hannah] The boys loved it.
I knew that Wyatt would really like this dish
because he loves bell peppers and he loves beef.
So, I really wanted to start
out with something that would introduce them
to newer foods with some familiarity.
- Delicious!
- [Hannah] It's good?
Does it get a thumbs up from you?
Excellent.
Perfectly salty.
The beef was this amazing texture.
(baby mumbles)
Oh yeah? Did you like it?
Is it good?
(baby chuckles)
(laughing)
I wanted to make sure
that I did a good job and I did the recipe justice.
So I actually sent a photo
to the girl who sent me the recipe.
They said that I did great!
They said it looked amazing.
Today, it's time to give Canada some love.
We are making poutine.
I don't know why I have butter out.
Shout out to my Canadian follower
who sent me the recipe.
I was very excited to try this.
So the base of poutine is French fries
and cheese curds smothered in gravy.
The one thing I don't have is cheese curds
but the recipe came with a substitution.
We're going to use mozzarella and I have some fries
in the oven and let's get started on the gravy.
I have my butter, a butter.
I'm going to add my flour.
And, I have some cornstarch slurry,
my friends.
That means it's cornstarch and water mixed together.
It's going to thicken my gravy,
this gravy is very simple.
It's a mixture of chicken and beef broth.
Oh, okay.
I got to bring this to a boil.
Start with a whisk.
Then, I'm going to add my cornstarch slurry
and that's literally it. So easy.
Jackson is helping me with the mozzarella cheese.
Henry's doing his thing.
Wyatt is here.
Don't mind my messy kitchen, just don't look at it.
Okay. Let's get this gravy on.
It smells heavenly.
How's it tastes ?
- Good.
- It's good?
Do you think you'll clean your plate?
- Mmm-mhm.
- How could you not be excited
about cheese, gravy and fries?
(children discussing)
Mmh!
Oh man.
It was amazing.
This is the happiest comfort food.
I sent a picture to my follower.
I was nervous about the crinkle fries,
but my followers said that it really
didn't matter that I used crinkle.
And so they said I did a great job.
I'm making dessert today.
I'm making a Brazilian Brigadeiros.
What are brigadeiros?
Well, they were suggested by this lovely follower
of mine and they are a Brazilian dessert.
They're very easy.
There's only five ingredients.
And so, sign me up for that.
This is the labor of love.
You just have to continuously stir it.
Basically, you just stir this
until it thickens up.
You don't want it to burn
on the bottom and then you
let it cool to room temperature.
(drum roll)
Hot!
Okay, I don't know how anybody
has the patience to wait to roll these into balls.
I'm just eating it out of the pot!
(laughs) It's so good.
Like, there's not going to be any left for my children.
We have our cooled brigadeiros.
I'm going to butter my hand.
Oh, my gosh.
This might be too warm.
- Can I get it?
- Oh gosh, good luck.
I either took it
off the stove too soon or didn't chill it long enough.
And when I went to start
rolling the balls with the kids
everything was just flattening back out
into a pancake.
I need to chill this longer.
So, now let's give it a try.
Oh yeah, this is much better.
Oh yeah.
They're sure fun to make, though.
Aren't they?
It's always really exciting when I try something
that my tongue has never tasted before
and it was creamy and a little salty
and perfectly sweet. And so chocolaty.
This is heaven.
Brazil,
you know what you're doing.
- Amazing. Mmh! So good.
- The boys loved them.
They've asked to make them since.
We will continue to make these at home
because it's a really special, delicious dessert.
All right now, let's have dinner.
I failed today. Everybody's asleep,
and I just got carried away
from the day and didn't have any time to cook.
But, I have so much stuff that my fridge is full,
and I literally have to make this food
because I don't have room in the fridge for it.
Day four is thanks to my follower in Greece
who sent me a beautiful recipe for spanakopita.
This dish is very near and dear to my heart.
And, I'm very familiar with it because growing up,
we had a neighbor from Greece.
Hi, Hope.
Who would make it all the time
for us for special occasions,
and it was one of our favorite foods.
The first thing I have to do is
lay the phyllo dough
out on my pan oil, the edges a little bit.
It's kind of... Oh, shoot.
That's what I wasn't supposed to do.
I wasn't supposed to tear it.
It's really crazy cool though.
It's like paper.
I've never worked with phyllo dough before,
which is kind of surprising.
I cooked down my spinach
with some herbs and leeks.
I added my feta, and I put that on
my bottom crust phyllo dough.
Here's my dilemma.
She says brush on two beaten eggs,
brush them over the spinach.
I don't have a brush.
Oh! (sighs)
It's in the oven and it's going to bake
for one hour and it is 10:15 pm.
This is not a dish that you start at 9:30 pm.
Now the temptation
of this crispy, brown, golden phyllo dough
was too much for me.
And, I learned the hard way
to not taste foods
straight out of the oven.
(sizzling)
(Hannah gasps) Ow! Oh, my god.
I think this will be the key to getting Wyatt
to like spinach, I really do.
I had high hopes that sandwiching it
in this crust would make Wyatt's day.
I'm pretty impressed.
- Ooh, I love it!
- [Hannah] How's that crunch?
- Good.
- [Hannah] You like it?
- Mmh.
(crunching)
- It tastes exactly like I remember it.
Mmh!
It was flaky.
It was juicy in the middle.
It was salty,
but also super savory
and, oh! It was so good.
- So good.
- That's amazing.
- Everybody was a huge fan.
I sent a picture to my follower.
They said I did a great job.
I really hope people aren't just
being nice and not wanting to hurt my feelings,
but it did look pretty accurate.
Now, we have got to go to Greece.
Tonight is Indian food!
I'm so excited.
Today's fine dish came from this follower
in India and the recipe is for Pav Bhaji.
I feel like a lot of Indian cuisine is
passed down through generations and
it's a lot of word of mouth and
watching somebody cook in the kitchen,
and I didn't want to mess it up!
So intimidated.
So, I boiled my potatoes.
I sauted, several vegetables forever,
and I added my spice blend.
I ordered this masala.
It wasn't difficult to get.
It wasn't difficult to find.
I just got it on Amazon, and it was
delivered in two days.
Now,
stupid me didn't think
through the process of cooking this
and I should've gotten a masher, but I didn't.
So, I'm trying to mash these vegetables with a fork.
Why won't you mash?
All right.
We are getting there.
In the end, the texture was slightly chunkier
than I had hoped it would look like,
but it was pretty smooth
and smooth enough to dip the bread in
and use that as the utensil.
Holy moly!
Oh, that's good.
This was a smash hit.
Oh, you've got it.
With your fingers.
Isn't it delish?
- So good.
- Also, going through this week,
I'm so proud of the boys for their open-mindedness
with new foods and their willingness
to try new things.
It really goes to show that
if kids are presented with the opportunity,
they will be open-minded
and they will try something new.
I sent a picture to my follower
who sent me this recipe,
and they said that it looked great.
I am prepping my chicken Adobo.
Day six, we are headed to the Philippines
in our stomachs (laughs).
Special thanks to this follower
who sent me the recipe
and helped me all the way through.
I have chicken thighs
and I'm going to add soy sauce, garlic,
peppercorns, Bailey, sugar, vinegar...
I think that's it.
All right.
This looks and smells amazing.
I'm going to marinate this for a couple hours.
It's time to see my chicken!
I was so surprised that so few ingredients,
when combined, made this amazing smell
in my kitchen.
Okay, this looks and smells amazing.
It's such tender chicken.
Oh, my God.
(gasping) I need another bite.
That was so freaking good!
Oh, my God.
Try the chicken honey.
Is it good?
- Oh! Yeah.
Oh my God.
It's so good.
10 out of 10.
- [Hannah] (laughs) This dish went over
so well with everybody.
It was tasty, flavorful
and just tasted so
complex when it was really
only a few simple ingredients.
Mmh! Oh, my god.
I'm so happy.
So good.
I sent a photo to my follower.
They said I did a good job.
They said I did it right. Yeah!
All right.
It is time to turn up the heat.
Day seven, I decided to go for a big
finish, and made doubles from Trinidad.
This was suggested by this follower in Trinidad
whose uncle actually owns a restaurant
in New York that serves doubles.
All right.
There were a couple of substitutions
I had to make because I could not
source the ingredients.
One is for the green seasoning,
which is really important for flavor.
I had to get a jarred, like, herb puree.
And then I had to get jarred pimentos.
Pimientos, pimentos. I don't know how to say it.
Now, the mixture is dried chickpeas,
split peas, onion, cherry pepper,
baking soda and salt.
That's it so far, I'm going to bring it to a boil.
And then, it's really important
that you skim the foam off as it's cooking.
My foam is starting to get there.
So she's a foam lady.
She's getting the foam off.
It's time to add my green seasoning and some turmeric.
It said your dish will turn
a burnt orange color, do not be alarmed.
So, it's time to make the dough.
And you heard that, right?
I said, make the dough.
From scratch.
It's a very simple dough mixture.
There's a little bit of turmeric
that gives it a golden color.
Jackson is helping me.
He's getting the yeast.
- Is this enough?
- [Hannah] Yup, that's right.
Now, don't spill it!
Get it over into our bowl.
Get it in!
(utensils clicking)
You know what I say to that?
Yeast! Skrrt! Yeast! Skkrt!
I have my dough.
It's very stretched.
I don't know what size exactly I'm supposed to do.
You want to fry it for only a couple seconds.
You don't want to fry it to a golden brown.
You want to fry it so it's still malleable.
All right.
I feel like I'm slowly getting the hang of this.
Oh, no!
Oh, my gosh.
And then I do that.
Okay. This looks mighty close.
It's soft, you can fold it.
It's perfectly fried.
I think this looks really good!
So, the Cianna was simmered, and tender
and delicious, and the Barra
was fried and ready to go.
It's usually served with two pieces
of Barra and covered in the Cianna.
Oh boy.
Okay. It smells incredible.
This looks incredible.
Are you kidding me?
It's like nothing I've ever had before.
It's like a flavor explosion.
Oh! (whining) It was so good.
How is it?
- Amazing.
- [Hannah] 10 out of 10?
10 out of 10?
10 out of 10.
It was delicious!
It was fantastic!
It's worth the work,
it's worth the effort.
A thousand times.
It was amazing.
Yum-yum? You want more?
- Yum-yum.
- (laughs) Yum-yum?
This is legitimately one of the
best things I've ever tasted in my life.
Now the true test was to send
the photo and get a stamp of approval.
They were so kind, they were so encouraging.
They said, I nailed it.
They said it looked great.
And they said, I did a good job.
So, after this week,
I set out to expand my kids' minds
and get them more exposed to different flavors.
And I think that we did it.
We did a good job of it.
My instinct as a parent sometimes
is to make food more mild for them
because they're kids, their palette
is more sensitive.
And that is so wrong!
They want to try flavor, they want to try new foods.
And so, it was really exciting to see them
embrace these other cultures,
embrace these other foods.
And I think it makes them better people.
So, that's it for now.
I'm Hannah.
And if you want us to do another version
of this episode, a part two,
make sure to message me on Instagram,
or feel free to just send me your favorite recipes,
because I'm so down to try it.
And if you'll please, excuse me,
we have to head back from our walk,
Because we're going to go home
and make more Brigadeiros.
Till next time!
Show them how you walk!
(cheering)
Desert kids.
(bright upbeat music)