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#StreetFoodAdventure
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Short filmTranscript
00:00In this video, I'm going to show you that it's possible to get breakfast, lunch, dinner, and a hotel here in Kampala, Uganda for under $20.
00:07Also, driving around with a cell phone like this is a terrible idea.
00:11Now, I know what you're thinking. You're thinking the average salary here in Kampala is only $200 a month, so the challenge is going to be easy.
00:18Well, guess what? You're wrong.
00:19For tourists, coming to many parts of Africa, prices for lodging and transportation can be very expensive.
00:24And that's not even counting when you get charged double for being mzungu, or a white guy.
00:30So can I live like a king for under $20? And what does a hotel look like that costs only $4? Let's go find out.
00:38Hello there.
00:38Alright, folks, we have rolled up to our first location, breakfast.
00:41This place is known as Piona Burungi Takehawaii.
00:46It is a local name, but really all you need to know is that here, they're serving breakfast.
00:50Now, what does breakfast look like here? All shades of golden brown.
00:53Oh, yeah. That's how you know it's the good stuff.
00:55Right now, we're going to step into the kitchen and see how they're made. Let's get to it.
00:58Right now, I'm with the manager of this breakfast establishment.
01:00Today, we're going to be making a dish called Kabalagaga.
01:02Yes, Kabalagaga.
01:04Kabalagaga.
01:05Kabalagaga.
01:06Kabalagala.
01:07Yes, Kabalagaga.
01:08There's no way that's real, right?
01:09In English, we would call it a pancake.
01:11Right now, he's going to show us the recipe. Let's get into it.
01:14Step one begins with all these little bananas right here.
01:16One by one, he peels the bananas and puts them into this big green bowl.
01:20That is step one of the Kabalagaga making process.
01:23And just like that, all of our bananas are peeled.
01:25The next step is to mash the bananas from the Kabalagaga.
01:28Oh, it's starting to look nice and goopy.
01:30Now, it is time for our next ingredient.
01:31It is called carbonate of soda.
01:34So, I'm told the purpose of this one is to make the pancake very soft.
01:37Already, you can see the difference in the texture here of the banana.
01:39It is much more soft and velvety.
01:42But I've never heard of soda of carbonate.
01:44Now, baking soda is a different thing.
01:46That is sodium bicarbonate.
01:47That is mildly alkaline.
01:49This is a much stronger alkaline.
01:51It's usually called washing soda.
01:52But it's not usually used in baking because it can be too caustic or irritating.
01:57What?
01:57That's what we're eating?
01:58Can I eat sodium carbonate?
02:03No, it's not food grade.
02:04It can be caustic.
02:05What is going on?
02:06Is this a misunderstanding?
02:07Where's the packaging?
02:08Oh, it's bicarbonate.
02:10It is baking soda.
02:11Oh, my God.
02:12I didn't know it was bi.
02:13Oh, my God.
02:13Like every girl I dated in college.
02:16The next step is to dump in some cassava flour.
02:18From here, it's time to really get in there with your hands.
02:21Already, you can see the flour is making it super thick.
02:24It's turning into a nice, floury banana dough.
02:27Keep in mind, this is not like a traditional pancake batter.
02:30This big dough ball is going to become pancakes.
02:33But he's going to push them into a pancake shape, like making cookies.
02:37So he starts by rolling out the dough ball until it's flat.
02:39From here, he takes his lucky cup.
02:41Time to press some pancakes.
02:42From here, it's time to put the dough into the hot oil.
02:44Here, the dough is going to sizzle away for a few minutes until it bakes all the way through.
02:48After a short time, you can see them rising to the top, looking nice, golden, and brown.
02:52So we are taking them out and putting them onto the fan guard.
02:55So right here, I have a whole planter full of tabula gala.
02:57But those are not mine.
02:58These are just being rented for visual purposes.
03:00The ones I'm paying for are right here.
03:02Everything you see right here is under a dollar.
03:04Now, I want to get to our pancake soon, but let's start with this.
03:07That's called a mandazi.
03:08So this is a combination of margarine, sugar, wheat flour, and a little bit of water.
03:12The method of cooking, of course, frying.
03:14That is some really heavy, thick, dense bread.
03:17It kind of reminds me of an American cornbread.
03:19Is it going to be dry like a cornbread?
03:21Well, let's find out.
03:23Hmm, not as dry as cornbread, but a little bit dry.
03:26The crunchy bits on the outside right here, that's the best part.
03:29Otherwise, I think this would pair well with butter, jam, Nutella.
03:32It's not bad.
03:32Now, I would like to point out that behind me, there is a butcher shop.
03:35There's some strips of animal protein just hanging there.
03:38You don't get that at your average American diner, do you?
03:40Hmm?
03:40I don't think so.
03:41Our next food is right here.
03:42This is the Ugandan pancake.
03:44What are the hallmarks of a pancake?
03:46I guess it's got to be flat, but it has to have some flexibility, too.
03:49Let's break it open and see what it looks like.
03:51Oh, it's so bready.
03:53Wow, at first I wanted to call it a cookie.
03:54Now I'm thinking it's more like a banana bread.
03:56Let's give it a shot.
04:01That's good.
04:01I'm amazed at how springy it is.
04:03All the fried little edges, that's the best part.
04:05And the best for you, too.
04:06Here, he doesn't put any sugar, but it seems to have a little bit of natural sweetness from the banana.
04:12I would not call this a pancake.
04:13I would call this Ugandan banana bread.
04:15Now, the best thing you can put on a piece of warm American banana bread would be butter.
04:19Here, no butter.
04:20The next best thing you can do is just imagine what it would be like if it did have butter on it.
04:24And...
04:30Mmm, that's nice.
04:32This is a great way to start your day.
04:33And this is just the beginning of our day.
04:35From here, we're going to head to a market.
04:36Because there's no better way to learn about a new country than by going to the market.
04:40But this market has something special inside.
04:42A snack you have never seen before.
04:43Let's move.
04:44Boom.
04:44Welcome to Raley Market.
04:46Now, this market is special not because it is the biggest market, but it's a super local market.
04:50If you want to get a good feel for Uganda, you've got to come to a place like this.
04:53My goal here is to find a delicious snack.
04:56But in the meantime, I want to get a glimpse of what people are eating, what they're buying and selling.
04:59And I'm even told that folks here have a local market movie theater.
05:03What does that look like?
05:04Is it I-Max or is it I-Min?
05:07Can I say I-Min?
05:08Like I-Minimum instead of I-Max?
05:10Like that?
05:11That's terrible.
05:13No!
05:13Yeah!
05:14So far, one of the most popular things for sale here are, of course, bananas.
05:18They've got little ones.
05:19They've got-they've got big ones, too.
05:21So right here, we've entered a produce section.
05:24And shockingly, something familiar I didn't expect to find here.
05:26And that would be jackfruit.
05:27Take a look at that.
05:28Can I pick up-oh!
05:29Right here, these jackfruit are gigantic.
05:31Oh!
05:32Oh!
05:33Take a look at this big bad boy.
05:35This thing is full of delicious jackfruit.
05:37Now, you've got to be careful because if you look at the top there, that is disgusting, gooey latex leaking out.
05:42So in order to cut the fruit out, you really have to know what you're doing.
05:44That is why I always employ the help of an expert.
05:47Moving on.
05:50I have just found Uganda's medicine woman right here.
05:52She has a stack of different herbs.
05:54They're all dried.
05:55And all of these herbs can either be consumed or breathed in to heal whatever your ailments are.
06:01I'm told that even certain herb combinations can heal malaria.
06:05That said, they also do have modern hospitals.
06:07You can also go there for malaria.
06:09But up to you.
06:10Right behind me, I have found the Ugandan version of a Best Buy.
06:15This is the local village electronics shop.
06:18Let me show you how it works.
06:19First of all, right here, you can see movies.
06:20They have a load of different movies available here, including Wonka, Venom, and Asteroid.
06:27I've never heard of that.
06:28So here's how it works.
06:29You come here.
06:29You bring your flash drive.
06:31He loads the movie onto your flash drive, and you pay 27 cents.
06:34Not bad.
06:34That's about four movies for a dollar.
06:36What does it stop you from stealing from him and giving that movie to someone else?
06:40I don't know.
06:41But hopefully they can create some kind of a law enforcement so you cannot steal his movies.
06:45Wait.
06:46I think he's told these movies.
06:47Okay, let me get back to you on this.
06:53I'm told these little guys want to show me something.
06:55All right.
06:57Right here we have the inside of a refrigerator door and a rope.
07:00Put it together.
07:01It's a toy.
07:03Oh, you fell off already.
07:04Hop on.
07:06Are you ready?
07:07Yes.
07:07I got a lot more horsepower than your little friend.
07:10Okay, here we go.
07:22Nice.
07:23Well done.
07:24Boom.
07:24Do you know who gets bored?
07:25Boring people.
07:26But no matter where you go around the world, kids will always find a way to have fun.
07:29Let's keep going.
07:30In a moment, I'm going to be showing you a local village bar.
07:32But first, I want to show you this.
07:34This is something that looks like dirt.
07:36But actually, this is the main ingredient for the alcoholic drink that we're about to partake in.
07:40This right here is known as millet.
07:42Millet is a type of grain.
07:44Right now, all this millet is drying in the sun.
07:46But later, it will be fermented and turned into boon.
07:48So from the millet, we are heading to a bar where they're serving a millet beer.
07:51Take a look at this.
07:52Oh, Kelo's bar.
07:53Let's take a look inside.
07:54Right here, we have our main choice of alcoholic beverage.
07:59Take a look at this.
08:00Now, this is a giant tub full of that millet beer.
08:03One cup, please.
08:04Ida here is going to kind of swirl this cup right here to get all that sediment to push away.
08:09From here, she takes the blue cup and fills our even bigger cup, which is what we're going to be drinking from today.
08:18This looks thick.
08:19It looks like something you would drink after a hard workout.
08:22Only this is not going to help you recover.
08:23At least not physically.
08:24Maybe spiritually.
08:25Let's go for that.
08:26All right, guys.
08:27Here we go.
08:27Let's get wasted.
08:322,000 years later.
08:35Oh, my God.
08:36It requires so much suction.
08:38It's like four feet long.
08:39I got people laughing at me in the background.
08:41I got all these kids waiting for a drink from me.
08:43Patience.
08:44Patience.
08:45Do you think they drink too?
08:48Oh, my God.
08:48I'm about to invert my mouth from sucking so hard.
08:51The taste.
08:52It is a little vinegary.
08:53It tastes fermented.
08:53That's about it.
08:54A little tart.
08:55It leaves your mouth dry like a dry wine.
08:57I'm tasting some fine tannins.
08:59Mmm.
08:59Very full of tannins and dregs.
09:02It's mainly dregs.
09:04I've tried my best to drink.
09:05You can't even tell any's gone from the cup.
09:07That's how they get you.
09:08It takes two hours to drink one drink.
09:09In the meantime, four feet.
09:11Can I get some mozzarella sticks, please?
09:12No mozzarella sticks?
09:13No.
09:14Come on.
09:14Now, here's what I've learned.
09:15To make it easier to drink, they put hot water in there.
09:17They blend it with the beer.
09:19And then it goes down nice and smooth.
09:20But then you have to drink way more to get a decent buzz.
09:23Speaking of buzz, I am feeling good.
09:24I think it is time we make our way to the local movie theater.
09:27Let's go.
09:27So, obviously, it's very dim inside because it's a movie theater.
09:33Right here, they have these super high chairs so you can see over the heads of the people
09:37in front of you.
09:37And then as you go down, it's just row after row after row of seating.
09:41So, right now, there's a couple things you're watching.
09:42They have soccer over here and a movie over here.
09:44Can I tell you the best part?
09:45The movie, it has Ugandan subtitles where the timing is all completely off.
09:49It's hilarious.
09:57All right, folks, we have gone slightly beyond the market to find our snack.
10:01And it is up here on top of our head.
10:04What's your name?
10:05Anis.
10:06Nice to meet you.
10:06Where are you from?
10:07Arouan.
10:08Is that in Uganda?
10:09Yes.
10:09Oh, your English is amazing.
10:11That's good.
10:12I like it.
10:14Cool.
10:14So, these are balls.
10:16And now, you guys know I love balls and I love nuts.
10:18And this, it's a two-in-one, baby.
10:20It's nuts and balls.
10:21Okay, she's putting down the balls.
10:22She reaches inside.
10:24She closes the lid.
10:25She throws that down.
10:26She reaches inside her little bag.
10:27She grabs the scissors.
10:28I'm pretty sure the whole time she was just looking for her scissors.
10:30Here, we're going to peel off the plastic.
10:32And that is what we're after right there.
10:34To be honest, I have no idea what this is.
10:36I know it's fully coated with a sesame seed.
10:38But I have no idea what's on the inside.
10:40I'm going to take a bite of this right now.
10:42And I'm going to show you the half that I did not bite.
10:44Cheers.
10:49You're never going to believe this.
10:50On the outside, it's sesame seeds.
10:52On the inside, it's more sesame seeds.
10:54It's so many sesame seeds.
10:56I thought for sure it was going to be kind of a cookie or have some kind of a cream filling.
10:59No.
10:59Instead, the whole thing is made out of sesame seeds.
11:02So it's basically a sugary syrup and sesame seeds.
11:04Very simple, straightforward recipe.
11:08Pretty good.
11:09Pretty good.
11:10We're paying her to be here right now.
11:11Can you tell by her attitude?
11:12Let's talk about the taste.
11:13It tastes like toasted sesame seeds.
11:15It tastes good.
11:16It's a little bit sweet.
11:16It's nice.
11:17As far as the price, these balls are coming in at $0.14 per one.
11:20What does that mean?
11:21That means I'm going to buy three for the road.
11:24Can I have three more?
11:26Do you know where your scissors is?
11:28Here in Uganda, $20 goes far.
11:30But in the USA, one injury can cost you everything.
11:34Ah!
11:35Unless you know where to turn.
11:38I've seen a lot of wild things on the road.
11:40But nothing more wild than what some people go through just trying to get a fair payout after an injury.
11:44When you're injured in an accident, the last thing you want to do is jump through hoops, fill out endless forms, or wait for weeks to hear someone say,
11:50We'll get back to you.
11:51Morgan & Morgan isn't built like that.
11:53They've recovered billions from more than 500,000 clients.
11:56In one case in Florida, the insurance company offered $350,000.
12:00Morgan & Morgan got them $12 million.
12:02You can file a claim from your phone.
12:04No hassle, no stress.
12:05Listen, there's a reason I won't eat warm ceviche in Peru again.
12:08Just like there's a reason Morgan & Morgan is America's largest injury law firm.
12:12If you're ever injured, you can.
12:14Check out Morgan & Morgan.
12:15Their fee is free.
12:16Unless they win, you can start your claim now by clicking the link in the description or scanning the QR code on screen using your phone's camera.
12:23Now, back to the show.
12:24And just like that, we have come to our lunch location right behind me.
12:32This place is wild because of where it's located.
12:35There's a building right here.
12:37And if you look to this side, there's a building over there.
12:39But jammed between these two buildings, they have put a restaurant somehow.
12:43So in this narrow alleyway here, you are going to see kitchens, you're going to see benches, tables, people preparing food all over the place.
12:49We're going to go inside now.
12:50Now I'm going to show it to you.
12:51As you enter, you will see the lobby.
12:54Here is where you wait to be seated.
12:55No, actually, I don't know.
12:56You just sit wherever you can when you're here.
12:57Oh, jeez, it's so packed.
13:00All right, right here is the first dining room you will find.
13:02And here are some of the food options.
13:04As you walk through, there's almost no room to move.
13:06But there is food, there's people, there's action everywhere.
13:08We are here for something special.
13:09So do you remember that millet from earlier that we're using to get drunk?
13:12Well, it turns out you can eat it too.
13:14And you'll find it right here.
13:15This woman right now is making something known as millet bread.
13:18She's using a load of millet flour, mixing it with water,
13:20and then turning it and turning it and turning it
13:22until it turns that final millet bread kind of shape.
13:25And that's what's going to be our carbohydrate for today's lunch.
13:27To me, as I look at this, it looks very easy.
13:30I feel like anybody could do this with absolutely no experience.
13:33So let's give it a shot.
13:35Uh, ma'am, can I try mzungu?
13:38How about some mzungu magic?
13:39Essentially, here's what I've got.
13:40A giant wooden paddle, flour, and then this thick-ass dough.
13:44It's so thick.
13:45Ah, so rich.
13:47What if I did a blender style, huh?
13:49No?
13:51Okay.
13:51Every time I put it in and take it out, it's so dense.
13:54It feels so pointless.
13:55It's not changing at all.
13:58Please.
13:59Okay, thank you.
14:00That was fun to try.
14:01It's always good to get humbled.
14:02Well, in Africa.
14:03So, after this carbohydrate is done,
14:04it's going to be ready to pair with our main course.
14:07All right, folks.
14:07Right now, I'm with Harriet, and this is Harriet's Kitchen.
14:09So right here, we have goat offals.
14:11This is goat meat.
14:12This one?
14:12This one's the okra.
14:13Oh, I bet that's nice and slimy.
14:16I'm definitely going to get that one.
14:17And then this one here?
14:18This meat.
14:18Okay, so goat, goat, goat.
14:23What's this?
14:24What's this?
14:24Today, I'm going to be getting some goat offals,
14:26along with some okra, along with that millet bread.
14:29Step one, she puts the goat offals into a bowl.
14:31So she's going to mix those offals with some goat meat.
14:35Oh, mixed?
14:36I should mix it?
14:36Yeah.
14:37I don't know if this is normal or not,
14:38but let's see what happens.
14:39What a messy combination, but it does look good.
14:42This is one of the most unusual lunch locations
14:44I've ever been to in my life.
14:46I'm on a hill, but this table is not built for the hill.
14:48I have to literally put cardboard under my soup
14:51so the soup doesn't fall out of the bowl.
14:53This is the walkway right here.
14:54Hello, how you doing?
14:55Where you headed?
14:56How are you?
14:57Good.
14:57Just eating some food.
14:59Okay, no problem.
15:01Awkward.
15:02She thought I was offering her food.
15:03Thank God she said she was full.
15:04Let's talk about what we have today.
15:05Before we get into the goat,
15:06I want to try this millet out on its own.
15:08It looks like brown Play-Doh.
15:12It's somewhat granular.
15:14I can taste some kind of grains inside.
15:16I don't know if that's sand.
15:18Beyond that, millet is like the wheat toast
15:20of African carbohydrates.
15:21It's got a little bit more of a whole grain flavor to it.
15:24So that is why people don't eat this alone
15:25and they mix and match it with something like this right here.
15:27Ooh, that's hot soup.
15:28Look at that.
15:28We got a little bit of meat.
15:29We got all that flavor.
15:30Okra, fat, and that broth all up on that millet.
15:33I'm not a millet fan.
15:39Millet seems like a grain you would acquire
15:41in Oregon Trail the game.
15:42But this, this is just a flavor bomb right here.
15:45This is the flavor vehicle
15:46and we want everybody to get inside.
15:50I do not hate that.
15:51Right here we have some goat meat
15:52but just beneath you can see
15:53a thick layer of fat on top of our broth.
15:56Let me try to give it a little bit of a sip.
15:56That's real rich.
16:00How are you doing?
16:02Do you want some?
16:05Why did I give that away?
16:06I wanted that, to be honest.
16:07So thankfully I have one piece of meat left here
16:09and if I use that to scrape up
16:11the rest of the contents of the bowl
16:12you will see all the little animal organs inside.
16:14That's some fatty intestine.
16:16Ooh, oh wow.
16:17I thought we had some braided intestine too.
16:20Not kidding me.
16:21Super rich, full of fattiness.
16:22These are good flavors.
16:23Oh, what is that?
16:24I don't know.
16:26Good.
16:29So that is lunch
16:30and this is our first meat course of the day.
16:32So with that in mind
16:32how much did it cost?
16:33Well, everything you see right here
16:34is only $2.74.
16:36Ooh, look at that.
16:40Enjoy.
16:41So far today we've been eating pretty well
16:43but one mystery remains.
16:44The hotel room.
16:45I found a hotel here in Kampala
16:47that costs only $4.10 per night.
16:49How does it look?
16:50Is it a complete disaster?
16:51Let's go there now and find out.
16:53For comparison
16:53the average one-bedroom Holiday Inn in the USA
16:55is $200 per night.
16:57For $200, you could stay here for 50 days.
17:00That's pretty amazing.
17:01So where are we right now?
17:02We are at the Tariban Guest House
17:04for accommodation, secure parking, and DSTV.
17:08What's that mean?
17:09So in a moment
17:09we're going to go inside
17:10and check out the room
17:11but first let's check out the neighborhood.
17:13I'm kind of in an alleyway here
17:14and at first I thought
17:15wow, it looks clean,
17:16it looks nice,
17:16probably safe
17:17and then I saw
17:18that's a lot of barbed wire up there.
17:21And then I walked down here
17:22and I thought
17:22oh wait,
17:23why are there so many jagged beer bottles
17:25that are inside the cement of this wall?
17:27It's probably to keep all my ins.
17:28Yeah.
17:29Okay.
17:30Onward to the room.
17:31So our room is in the back.
17:32That's where we're headed right now.
17:33Right now you can see
17:34they're doing laundry.
17:35I assume they might have laundry service.
17:36Not bad for four bucks a night.
17:38Right here we have
17:38kind of a motel situation.
17:40The doors to the room
17:41open up to the outside
17:42and they're all just right here in a row
17:44but don't worry,
17:45they each have a padlock.
17:47For me tonight,
17:48I've got lucky number 13
17:49and here's the best part.
17:51Garden view.
17:53Let's take a look inside.
17:57I think they give you room service
17:58through this hole.
18:00I hope nothing else happens
18:01with that hole.
18:02It's hard to break and entering
18:03into my own hotel room.
18:04What's going on here?
18:13I've heard of escape rooms.
18:14This is a breaking and entering room.
18:16All right, let's take a look.
18:17For $4.10,
18:18it's a lot better than I expected.
18:19First, right here, shower.
18:21The next amenity right here,
18:23hanger.
18:23Right here you can hang up
18:24up to seven shirts.
18:25Not bad.
18:26The best part right here
18:27is the best.
18:27This is where I get to lay down
18:29my weary head for tonight.
18:31They've got a pillow.
18:32Oof.
18:33That has seen some heads.
18:36Oh, this one was cleaner.
18:37We have a pillow.
18:37We have zero blankets,
18:39though I do think you can ask for one.
18:40And then this right here,
18:41very crucial,
18:42a mosquito net
18:42so you don't get malaria.
18:44Over here,
18:44we have a small table.
18:45What I like about this,
18:46right next to the outlet,
18:47you can charge your phone here
18:49and your phone can sit there.
18:50Here, they have a posted announcement.
18:52It says,
18:52be careful of the person
18:54you've come with.
18:55He or she might steal
18:56your profitable items
18:57like money,
18:58phones,
18:58laptop,
18:59bag,
18:59shoes,
19:00watch.
19:00Therefore,
19:01we advise you to hand over
19:02your items to management
19:03of this place for safety.
19:05Thank you,
19:06management.
19:07What's going on?
19:08I can only assume
19:09they're talking about
19:10prostitutes.
19:11If you're a prostitute
19:12coming to a place like this,
19:13it's like a new rock bottom.
19:15We shouldn't input that
19:15in the video.
19:16Just my thoughts.
19:17There's one more amenity.
19:18Take a look at this.
19:19Look up.
19:20Boom.
19:21Mood lighting.
19:21It's blue.
19:22It's like they're dying
19:23to have you bring someone here.
19:24I would say perhaps
19:25my favorite part about this place
19:26would be the view.
19:27I mean,
19:27take a look at that.
19:31There you go.
19:33Yeah.
19:34Let me tell you something.
19:35No one's getting through that.
19:36So that is the room.
19:36But you may have noticed
19:37that there is one
19:38very important amenity missing
19:39and that would be
19:40the toilet.
19:41So each of these rooms
19:41has one or two people
19:42staying inside
19:43but all of those people
19:44are sharing this one bathroom
19:46right over here.
19:47Let's go take a look.
19:48Ooh,
19:48very narrow.
19:49There are literally
19:49some Americans
19:50that could not fit in here.
19:51This right here
19:52would be a shower room.
19:53This is where you could
19:53take a bucket shower.
19:55From there,
19:55we have three mystery rooms.
19:58Oh,
19:58that's the toilet.
19:59It's a squat pot.
20:00It's a lot cleaner
20:01than I expected.
20:01Squat pots,
20:02they can get real dicey.
20:03I mean,
20:04they can have
20:04a little
20:05like
20:06How do I say this?
20:07Considering it's a squat pot
20:08in an outdoor bathroom situation,
20:10not bad.
20:10The smell,
20:11pretty good.
20:12So we have two more rooms here.
20:16Ooh,
20:16same.
20:17Ooh,
20:18that one has a little bit
20:18of a elevation.
20:20So that is the outdoor bathroom.
20:21Honestly,
20:22for paying $4.10 a day,
20:23it's not that bad.
20:24It's clean.
20:25What more could you ask for?
20:26So this is where
20:27I'm literally gonna be
20:27spending the night tonight.
20:28But before I pack it in,
20:30I've got one more meal
20:30left in me.
20:31Dinner.
20:31And it's gonna be
20:32the most expensive meal
20:33we've had all day.
20:34Let's move.
20:34All right, folks,
20:35it is time for the
20:36final meal of the day.
20:37And right now,
20:38I have a lot more budget
20:38left over than I thought I would.
20:40So that means
20:40I'm gonna be ordering up
20:41some meat.
20:42I say meat in a weird way.
20:44Meat.
20:44Meat.
20:45Nothing beats
20:45the Jetsu holiday.
20:47Behind me,
20:48a little place known as
20:49Mugabo.
20:49Local chicken.
20:50What's Mugabo meat?
20:51Is that that guy's name?
20:52Mugabo.
20:53Not his name,
20:54that's for sure.
20:55Jerry.
20:55Chris.
20:55Steve.
20:56Charlie.
20:56John.
20:57Uh,
20:57what's your name?
20:59My name is Besta Akim.
21:01Besta Akim.
21:02That close.
21:03That was gonna be
21:03two or three more names
21:04I would've said that.
21:05Basically,
21:05anywhere you go in Kampala,
21:06you're gonna have good fortune
21:07if you just follow the smoke.
21:08And there is a lot of smoke
21:09coming up here.
21:10Let's just take
21:11a little bit of a tour.
21:11The first thing we have right here
21:12are delicious goat skewers.
21:14Just beyond that,
21:15we have the actual chicken.
21:16Now,
21:16this is what I'm here for.
21:17I wanna end the day
21:18with chicken.
21:19And if I have a little bit
21:19of extra money,
21:20I'm gonna get a beer as well.
21:22The chicken comes
21:22in a unique shape.
21:23Can I see that?
21:24I'm the cook now.
21:26Hey,
21:26look at me.
21:27I'm the cook now.
21:28Basically,
21:29you get a whole breast
21:30and a wing,
21:30or you get a whole thigh
21:32and a leg.
21:33Those are the two options.
21:34So that's the chicken.
21:35Right down here,
21:35we have the carbohydrate.
21:37This is the green banana.
21:38But we'll get back to that soon.
21:39Around the corner,
21:40we have a little vegetable station.
21:41We have chopped up carrots,
21:43green peppers,
21:43onions,
21:44like a little Ugandan pico de gallo.
21:46It looks good.
21:46Now,
21:46in a moment,
21:47all these elements
21:47are gonna come together
21:48to form my dinner.
21:49Let's see how it works.
21:50All the magic starts over here
21:51with a bed of tinfoil.
21:53Step number one,
21:53retrieve some green bananas.
21:55He expertly peels the bananas
21:56and puts them on the tinfoil.
21:58Onward to the protein.
21:59I have requested
22:00the drumstick
22:01and the thigh combo.
22:02And he hits it
22:03with a mean decleaver.
22:04A couple of chops
22:05and all of that
22:06heads over to the tinfoil.
22:07From here,
22:07he grabs some vegetables
22:08from the vegetable station.
22:10A combination of green peppers,
22:11onions, carrots,
22:12and I think habaneros too.
22:14Then he hits it
22:14with a little bit of salt.
22:15Down there,
22:15he scoops up some curry
22:16and then he pours that on top,
22:18making this a big,
22:19wet mess.
22:20Now,
22:20he tries to roll it up
22:21like a Chipotle burrito.
22:22Will it close?
22:23Yes, it will.
22:24Next,
22:24even more tinfoil.
22:25And then that beautiful
22:26little package
22:26heads over here
22:27with the others.
22:28So here's the magic
22:28of this dish.
22:29Even though all these
22:30elements are cooked,
22:31the chicken's already
22:31grilled all the way through,
22:32they're going to keep it
22:33inside of that tinfoil
22:34for about 10 to 20 minutes
22:35to let all these flavors
22:36meld and come together.
22:37And we're going to see
22:38that in 20 minutes.
22:39So right there
22:39is where I'm ordering dinner.
22:41But I'm waiting for dinner
22:42and right here
22:42is a bar.
22:46Strategically,
22:47put your hand up
22:47to cover her face.
22:50I would like to have
22:51a local Ugandan beer.
22:53Bill.
22:53Bill?
22:54Bill.
22:54No, beer.
22:55B-E-E-R.
22:56There is Bill,
22:56there is Nile.
22:57She thinks I'm trying to order
22:57a Bill.
22:58I just want an ice cold beer.
22:59Yeah, which brand?
23:00Um, I don't know.
23:01Do you have Bill?
23:02Yeah.
23:02Yeah.
23:03Okay, I'll take Nile.
23:06Take a look at that
23:06right here.
23:07Here we have Nile
23:08Special Premium Beer.
23:09Let's go have a taste.
23:10The chicken is finished
23:11and it's time to reveal
23:12what's inside.
23:13So he's opening
23:14the tinfoil right now.
23:15That is a load of tinfoil.
23:16Somehow,
23:17that is going to...
23:18Okay, no,
23:19that's how.
23:19So he transfers
23:20all that to the plate.
23:22It's for me?
23:23I take?
23:23He takes.
23:23He takes.
23:24Okay, boom.
23:25And just like that,
23:25dinner is served.
23:26So this is our
23:27$4.20 travel video.
23:29We've done them so far
23:30in Saigon,
23:30Mumbai,
23:31and Bangkok.
23:32And what I like about it
23:32is by limiting myself
23:33to $20 a day,
23:35I'm forced to go
23:35to new and interesting
23:36places that I might
23:37not ordinarily see.
23:38Instead of going
23:39to a convenient restaurant
23:40with a BS menu
23:41with 500 items,
23:42I'm getting whatever this is.
23:44They call it Chicken Curry,
23:45but that name
23:46does not tell the full story.
23:47I mean,
23:47come take a look
23:48at what's going on here.
23:49We have the chicken
23:50and then we have
23:50that magical
23:51East African salsa
23:52and then beneath
23:53a carby foundation
23:54of green bananas.
23:55And to wash it all down,
23:56my first beer
23:57of this trip,
23:58Nile Special.
23:59Mmm.
24:00Cheers.
24:02It's decent.
24:06The Nile.
24:07Everybody thinks
24:07that the Nile
24:08is in Egypt,
24:08but it actually starts
24:09here in Uganda.
24:10So Egypt,
24:11better watch yourself.
24:11Uganda might turn off
24:12the faucet.
24:13Let's get down
24:14to business.
24:14Right here,
24:15we have a foundation
24:15made of delicious
24:16green bananas.
24:18Starchy,
24:18yellow,
24:19steamy,
24:19and hot.
24:22Mmm.
24:22Mmm.
24:23It tastes very smoky.
24:26Mmm.
24:26Then they have the flavor
24:26from the chicken
24:27washing around in there too.
24:28Like,
24:28all these elements
24:29were tightly compressed
24:30under like 15 layers
24:31of tinfoil,
24:32like a little mini
24:33pressure cooker
24:33just full of flavor.
24:34On this side,
24:35we have some of that
24:35magical Ugandan
24:37hiko de gallo.
24:40Mmm.
24:40That's good.
24:41Yeah,
24:41I thought it would be
24:41more spicy,
24:42but that's not too bad.
24:43What I've witnessed so far
24:44is with Ugandan meats,
24:45people aren't just happy
24:46to grill the meat
24:47or fry the meat
24:48and then eat the meat.
24:49They always have to do
24:50like 10 extra things
24:50after that,
24:51but somehow
24:51all those flavors
24:52are coming together
24:53and I like it.
24:54Ooh,
24:54we've got a nice drumstick,
24:56some dark meat.
24:57So what I'm gonna do
24:58is peel off
24:59some of that chicken
24:59and I'm gonna combine
25:00that with some of
25:01these delicious vegetables,
25:02chicken and veggies.
25:03A well-balanced meal.
25:05Let's throw it back.
25:09I don't care
25:10where you're from,
25:10that's good.
25:11And there's no excuse
25:11to not eat that
25:12because it's a chicken.
25:13Muslims shouldn't care,
25:14Hindus shouldn't care,
25:15Christians don't care,
25:16Jews don't care.
25:17Wash it down.
25:18But not too much.
25:22Before we wrap up,
25:22I wanna talk about the price.
25:24This beer right here
25:24costs $1.37.
25:26Not bad.
25:27But then we have
25:27our biggest meal
25:28of the day right here.
25:29So how much is it
25:30for all of this right here?
25:31$3.29.
25:32That's pretty wild.
25:33This is a ridiculous
25:34amount of food.
25:35I gotta say,
25:35this is my fourth day
25:36here in Kampala
25:37and my biggest surprise,
25:38my biggest takeaway
25:39is I've not seen
25:40a single other tourist
25:41aside from myself.
25:42Plenty of people
25:42come here for tourism,
25:43but immediately
25:44when they get to Kampala,
25:45they leave.
25:45They leave the city
25:46and they go for
25:47guerrilla trekking
25:48or something like that.
25:49So most of the people
25:49coming here,
25:50they immediately leave the city.
25:51But I say,
25:52give the city a shot
25:52for a couple of days
25:53and especially do it
25:54for the food.
25:55Even though I've been to Kenya,
25:56I've been to Tanzania,
25:57I've been to Rwanda,
25:58which are all right around
25:59this area of Africa,
26:00I can still feel that
26:01Ugandan food
26:02has its own identity.
26:03So when you're eating
26:03something like this,
26:04you're eating Uganda
26:05on a plate.
26:06But we're not done yet
26:07because I still need to add up
26:07all the money we spent today
26:08and see if it is indeed
26:09under $20.
26:11Let's find out.
26:11Today I set out
26:13to survive 24 hours
26:14in Uganda
26:15with only $20 in hand.
26:17In the end,
26:17after paying for breakfast,
26:19lunch,
26:19dinner,
26:19lodging,
26:20and so much more,
26:21I only spent $14.70,
26:23the least I've ever spent
26:25on a $20 challenge.
26:26If I redid this challenge,
26:27I could have spent like
26:28$6 more to upgrade my hotel
26:30or I could have had
26:31like six more beers.
26:32Oddly enough,
26:32the six beers will make
26:33the $4 hotel seem
26:34much, much better.
26:35But still,
26:36never trust your friend
26:37in the hotel room
26:38who is with you.
26:39He or she could steal
26:40your laptop, computer,
26:41bracelet, or so on.
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