#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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TravelTranscript
00:00In this video, we're taking on African street food after dark.
00:03Look, there's some right now.
00:06Oh my god, the plastic bag went in there too.
00:09Here in Uganda, when the sun goes down, the street stalls pop up.
00:13The vibe shifts, and you get to witness a whole new side of this culture.
00:17Look at this epic cooking pose.
00:18But before we dig into this late night street food, including giant fried tilapia,
00:22if you're tight on cash, you can just get a fried head.
00:25Yummy.
00:25Let's rewind to the fish market from earlier today,
00:28where Uganda's famous fried fish begins its journey.
00:30Is that...
00:31Be more gentle with the meat, my guy.
00:34And welcome to the fish market.
00:36Behind me, you can see a big body of water, and on this side, you can see a bunch of dead fish.
00:39But let's talk about how those fish got here.
00:41Zooming out right now, you're looking at a map of Uganda.
00:44What you will notice is that Uganda is not next to the ocean.
00:46So none of the fish that you're going to find here at this market are ocean fish.
00:49But there is another gigantic body of water we need to talk about.
00:53Let's go back to the map.
00:53That is called Lake Victoria.
00:55Lake Victoria is a massive body of water.
00:57Not only is it big enough to sustain a ton of people here in Uganda with fresh fish,
01:01but it's also feeding people in other neighboring countries that border Lake Victoria.
01:05Countries like this one, this one, this one, and this one.
01:08I don't know how many countries.
01:09What is really surprising about this market is the size of the fish that you will find here.
01:12We're all used to seeing gigantic fish coming from the ocean,
01:15but this lake behind me is full of some fresh water monsters.
01:18Right now, we're going to take a look at some of the fish that you can find in this market,
01:21and then we're going to head to the outdoor smoking factories where they process those fish.
01:24Right now, we are headed to a fish cleaning station.
01:27It smells amazing.
01:30Everybody in this country who works with meat, they wear white jackets.
01:33What are the doctors wearing?
01:34This guy's got a blue jacket.
01:35Right here, we have a gentleman filleting a fish fresh from Lake Victoria.
01:38Looking plump and tasty.
01:39Right here, that's the best part.
01:41Fish cuts.
01:41Only for the brave.
01:42Hello, my man.
01:43How's it going?
01:44Uganda.
01:44Uganda.
01:45Right here, you're going to find the most omnipresent fish you will find in these markets.
01:49This is fresh wild-caught tilapia.
01:50Oh my God, you thought that was something.
01:52Take a look at this.
01:52Touch it.
01:53Touch it?
01:54Yeah, you can touch it.
01:54Why does he want me to touch it so badly?
01:56Hold it.
01:56Hold it.
01:57Okay, I'll hold it.
01:57Wait, wait.
01:58Okay, I'll wait.
01:59So many instructions.
01:59Take a look at this big bad boy.
02:01Oh, thank you.
02:01I'm definitely going to put this on Instagram and say I got this.
02:05Do I own this now?
02:06Yeah.
02:07Oh, thank you.
02:08I have nowhere to take it.
02:10I don't have a noise.
02:12The weird thing about catfish is they're not, like, highly prized or coveted.
02:16Meanwhile, they stay alive longer than any other fish.
02:18I'm told there's another fish species we've not seen yet.
02:20Let's move.
02:21Oh.
02:21We have a fish known as the Nile perch.
02:24If you didn't know, the Nile begins here in Uganda.
02:26So you guys could just cut Egypt off completely.
02:29They're going to be fine.
02:29They've got the pyramids.
02:30They've got tourism.
02:31They have their kindness and hospitality.
02:34What is this one?
02:36This one is magic piece.
02:37Oh, creepy.
02:39It looks like some kind of an eel.
02:40I didn't know you could find a fish like this from fresh water.
02:43I have a cabin in Minnesota that's on a lake.
02:45If I found out one of those, even one of those were in my lake, I'm out.
02:48Is that tasty?
02:49Yeah, yeah.
02:50It's like KFC.
02:52But cheaper?
02:52No.
02:53Oh, okay.
02:53It's like KFC, but more expensive.
02:56Wait, what?
02:56What's the advantage here?
02:57To see KFC.
02:58Right now, we're headed to see a gigantic Nile perch.
03:01Is that...
03:02Be more gentle with the meat, my guy.
03:04Oh, my Lord.
03:05Oh, yeah.
03:05Ha, ha, ha.
03:06That is massive.
03:09Right now, what you're seeing behind me live in action is a fish auction.
03:13So, the gentleman gets up in the middle and he talks about which fish is which, and then
03:16people throw out money.
03:17It's kind of like going to a strip club.
03:19You throw out your money, and in the end, the result, it's something fishy.
03:22Soon, we'll head back to the night market to try the deep-fried version of this tilapia
03:25with a side of fried plastic bag mixed in.
03:28But first, I want to check out Uganda's legendary fish smoke houses and get a taste of the final
03:33product.
03:34So, right now, we're passing some kind of smoke houses.
03:37I'm told that on top of these, they are smoking fish.
03:40I've never seen a smoke house like this.
03:41So, here, under the corrugated steel, wow, this was completely unexpected.
03:46I've seen fish smoking in other countries, but nothing like this.
03:48Last time when I was in Ghana, they would smoke one layer of fish, like a proper fireplace.
03:52But here, this is like a whole house full of smoke.
03:55Inside, there's at least five or six layers of fish.
03:57Smoke is rising up, and it's all being kind of bundled, and all the heat is being held
04:01in by this corrugated steel on top that, that, uh, well, this corrugated steel's been used
04:05a lot.
04:05It's about to fall apart and disintegrate.
04:07These fish get stacked on here, and then they smoke for about four hours.
04:10This man right here, his job is to tend the fire.
04:13He's got to make sure that there's enough smoke, enough heat to keep the fish smoking during
04:16that four-hour duration.
04:17Wait, buddy.
04:18This is how you shake if you got dirty hands, which I do often.
04:24Let's go this way.
04:25Right now, we're headed to a restaurant to see how that smoked fish actually tastes in
04:29a local Nile Perch stew.
04:31All right, folks, right now, we are in the suburbs of this fishing community.
04:34All along this road right here are businesses related to fishing.
04:37You can buy timber, wood to smoke your fish, and then, of course, there are restaurants to
04:42take care of the people who are hungry who are working with these fish all day.
04:44One such restaurant is right there.
04:46Inside, they're making a dish made from smoked fish.
04:49Let's go take a look.
04:50So right now, we're headed back to this most humble kitchen.
04:52Hello, man.
04:53Can I see the dish?
04:54This is a stew made from that smoked perch.
04:56That looks awesome.
04:57Let's go try it out.
04:59All right, folks, this is our first meal right here.
05:01Next, we're going to be heading to the night market, but first, we need a little bit of
05:03a pregame.
05:04Pre-gaming meant something much different when I was in college.
05:06Now, it means eating fish in a hole-in-the-wall restaurant.
05:09This is that perch.
05:10I'm excited to try this fish because I've never had Nile Perch before.
05:13This is taken from the stem of a banana tree, and it's used to kind of keep the whole fish
05:18filet together.
05:19Let's start with the broth.
05:20Super salty.
05:25The main flavor enhancers here is tomato, onion.
05:27That's it.
05:28And that's the same for so many of the recipes here in Uganda.
05:30From here, I want to unwrap my fish.
05:32Oh, is this the head?
05:33Oh, my God.
05:34Hey, guys.
05:35Welcome to Uganda.
05:36That's the eyeball right there.
05:37That is the tip of the head.
05:38Then what's this?
05:39They tied two different pieces together.
05:41It's a two-for-one special.
05:42This right here is definitely like kind of a mid-body filet.
05:45First of all, the skin.
05:46It's very thin and brittle.
05:47Here, we have the actual filet.
05:48I'm going to try to pop it off.
05:49That could be a toothpick for later.
05:53Oh, it has a wild texture.
05:55It definitely tastes like freshwater fish.
05:57Surely part of the reason for that is it's been boiling for a long time, having some of
06:01the fat kind of boiled out of it.
06:02But it has a...
06:02Oh, no, it's because it smoked.
06:04If you were eating a fresh fish that was boiled, it would be a completely different experience.
06:08It would be very flaky or soft.
06:10This, since it's smoked, it's kind of like dehydrated before it gets boiled.
06:13Then the boiling puts some water back in.
06:15So the end result is a very hard, dense piece of fish.
06:17But I love it.
06:19It's like eating an abalone.
06:21I'm allergic to fish.
06:25So that is our first course for the day.
06:27But there's one big problem.
06:28It's daytime.
06:28And this video is about street food at night.
06:30And in Uganda, there is one big difference between street food during the day and street
06:33food at night.
06:34And that would be kind of the positioning of the sun.
06:37Is that good, Thomas?
06:38You like that one?
06:38And we are back at the night market.
06:42This is a night market known as Natete.
06:44Now, this place is famous for its street food.
06:46And the street food here really does come alive at night as the sun is going down.
06:50Here you'll find everything from green bananas to fish fried in oil so black you'll swear
06:55it came from a diesel truck.
06:56I'm also told this is a bit of a singles market.
06:59People who don't have a significant other, they come here.
07:02So either it's a hot ground for dating or it's kind of a loser fest.
07:05Earlier today, we got to see the journey of the tilapia going from Lake Victoria all the
07:09way here to this night market here on this table.
07:11Now, when the tilapia is not being smoked, the best way to truly enjoy it is having it
07:15fried.
07:16The journey begins in a walk.
07:17As you move your way to this table, they have a few different options.
07:20First of all, if you're tied on cash, you can just get a fried head.
07:23Yummy.
07:23Beyond that, they have fried fish chunks, but this is what I'm interested in right
07:27here.
07:27A big, fat, giant fried tilapia.
07:30It all starts with hand-cut tomatoes.
07:32From here, an onion.
07:33Wow.
07:33This man used to have six fingers.
07:34Now, he only has five.
07:36He hits it with a little bit of salt.
07:37Sir, thank you so much.
07:39All right, folks.
07:40Here is our first meal at the night market.
07:42I got to say, it looks pretty good.
07:43I don't know if you noticed earlier, but when they were frying the fish, a plastic bag went
07:46into the oil, and then they just kept frying more fish.
07:50Nice.
07:50But for me, that's just called flavor.
07:52All right, let's give it a shot.
07:54Step one, remove the dorsal fin.
07:55Oh, it's still a bit warm and a little steamy.
07:57Are you going to get tomatoes and onions?
07:59Like this, right?
07:59You did.
08:00And then tell you if it's good?
08:01Yeah.
08:03All right, friend.
08:04Get the onion and tomato.
08:06You need something kind of fresh to cut that greasy fried fish, and to also get your memory
08:10of that fried plastic bag cleared from your mind.
08:12I don't just need a palate cleanser.
08:14I need a brain cleanser.
08:15Sorry.
08:19Nice.
08:19Ooh, right here is the shoulder blade of the fish.
08:22The best move is to fold it over with some of this onion and tomato.
08:28I'm in love.
08:28It's so simple.
08:29Almost every dish in Uganda, they depend on these two things right here.
08:32Tomato, onion.
08:33The salt, that's bringing out a lot more flavor.
08:34But it's hot, it's fried, it's toasty.
08:36What else could you want?
08:37From here, we are moving on to our next street food.
08:39Whether it's fried in plastic or not, I don't care.
08:41Let's keep going.
08:42All right, folks.
08:42Let me tell you a couple of things.
08:43First of all, this market is packed.
08:45Second of all, it's very dark.
08:46So we have to bring our own lights.
08:48You see those?
08:48Third of all, it is treacherous.
08:50Half the market is on this path, but half of it is on these stairs.
08:53So as you move down the stairs, oops, I'm stepping into a fryer.
08:56Charcoal here, hot oil right here.
08:58This place is a death trap.
08:59But they also have some good looking food.
09:01Boom.
09:02Fried chicken.
09:02Right here, they have French fries going in the oil.
09:05And then every part of the chicken you can imagine.
09:07You can get a breast and wing combo or a thigh and drumstick combo.
09:10Over here, they have all of the innards.
09:12Then over here, we have chicken necks.
09:14Madame, could I please order some of these?
09:17This is our chicken gizzard and maybe some other chicken organs, too.
09:20I've ordered eight of those, and those are going onto a plate.
09:23Nice.
09:24Oh, more?
09:25I might have gotten too many of those.
09:26Wait, I have absolutely no idea what's going on.
09:28It turns out the organs, they're already clumped together.
09:31There's a heart, a liver, and a gizzard all connected together.
09:34Next downstairs, we have some French fries.
09:36Somehow, they've been frying for minutes, and they're not even golden brown.
09:39They're kind of like pale yellow still.
09:41Now, I've also ordered that right there.
09:42That is a chicken breast and a chicken wing.
09:44It's been half fried, but they still need to cook it more.
09:47Eww, yeah.
09:48Look at that oil.
09:49You've heard of KFC.
09:50This is UFC, Ugandan fried chicken.
09:52Time has passed, and I'm told my chicken is ready to go.
09:56Look at this epic cooking pose.
09:58Back here, we have our chicken organs.
09:59Right here, we have our fried chicken, and we have our French fries.
10:02Let's go eat.
10:03All right, folks, this is perhaps one of the most treacherous places I could be eating my dinner.
10:09First of all, behind me, there's a ton of charcoal, and then several walks full of hot, sizzling oil.
10:13All it takes is for one person to kick it, and third-degree burns right up my ass.
10:18The one I want to get to immediately is this.
10:20The French fries are mysterious.
10:21It's soft, slightly warm, greasy.
10:24I love a good, crispity, crunchity fry, and these are not that bad, but they're not bad.
10:30Moving on to our first meat.
10:32This is a mystery meat, if I've ever seen one.
10:34That's a liver.
10:35That's a gizzard.
10:36That's a heart.
10:36Let's give that a try.
10:39Good.
10:40Hold.
10:40I'm told that all the chicken is partially fried, but they re-fry it for you.
10:44They get it nice, hot, and cooked all the way through, but these, these were cooked a while ago,
10:47so they're kind of room temperature, and I don't know if you noticed, but we're not in a room.
10:51We're outside in a hot country.
10:52But the heart, not bad.
10:53It tastes a little leathery, meaty, salty.
10:56Next body part.
10:58Mmm.
10:58The liver is very soft.
11:00It almost breaks down into a liver pate in your mouth.
11:02Beyond that, that is a gizzard.
11:04The gizzard is a funky part of the chicken.
11:05When you pull the gizzard out of the chicken and cut it open, it's all full of, like, rocks and stuff.
11:10All that has been cleaned out, and it should be good to go.
11:14That's a good gizzard.
11:15The main thing they're doing right here is salting the heck out of the meat.
11:18Very salty, but very flavorful.
11:19Right here, we have a Ugandan chicken wing.
11:21It's the wing with a lot more attached.
11:23This right here is the breast, and this is the full wing.
11:26The wing here actually has two parts.
11:28Part one right here.
11:29Part two right here.
11:30So that right there is our drumstick.
11:34Mmm.
11:34I'm pretty sure that's old.
11:43On the exterior, it tasted crunchy and nice and salty.
11:46And then, as I bit more deeply inside, it smelled a little bit rancid.
11:49It smells like the kind of bad that's going to make you get sick.
11:51But this part tastes okay.
11:55How safe do you think the food is here?
11:57How safe?
11:57Yeah.
12:00Cool.
12:01Usually, breasts can be very dry.
12:03This is very juicy.
12:03Maybe because it's decomposing.
12:05I'm not sure.
12:05If it wasn't obvious from the fried plastic bag tilapia, this market is a eat-at-your-own-risk
12:10type of destination.
12:12So how can I know which foods are safe to eat?
12:14Ugandan local, Nicholas has some tips.
12:16So as we are walking through, you have seen some, the oil was too dark.
12:20That means the food is not safe.
12:21But anyways, we enjoy it because there's a lot of flavors into that dark oil.
12:25You're literally getting the flavor from generations of fish or chicken or whatever it is.
12:30So the black oil, beware, but also enjoy.
12:32Yes?
12:33The healthy food, which are steamed.
12:34But fried ones, I don't trust them, though.
12:37I enjoy them every day.
12:38Perfect.
12:38Thank you, Nicholas.
12:39Thank you, too.
12:39Go, go, go, go.
12:41Boom.
12:42We've come to our next location.
12:43It is another meat.
12:44Meat is a very popular dish here at this night market.
12:46Also, what I'm looking at right here, it makes me feel like this is what you eat when you
12:50have a good bun.
12:52This is the frying station over here.
12:54These literal French fries.
12:56We have an assortment of fried meat.
12:58First of all, we've got cabbage, we've got potatoes, we've got seasonings, carrots, green
13:02pepper, and did I already say onion and tomato?
13:04I think I did.
13:04Here's the big difference between these two.
13:06Right here, we have chicken, and right here, we have goat.
13:08And I just had chicken, so I think it's time for some goat.
13:12Hello, Miriam.
13:12Could I have one portion of goat, please?
13:14All of this is already cooked, and it's just kind of hanging out.
13:16I do believe there is some charcoal underneath to keep it warm.
13:19That's good.
13:20You can pick any part you want.
13:23Who's that guy?
13:23Oh, how about this?
13:24And maybe some of the potatoes?
13:25She has finished scooping, and the final product, it looks amazing.
13:28Let's try it out.
13:30Wait, buddy.
13:30Wait, buddy.
13:31I don't want to show off, but I learned a little bit of Ugandan on the flight over here.
13:34I know one word.
13:34All right, folks, this is our third food at this night market, and take a look at that.
13:38These look like little unlaid chicken eggs, but in fact, those are potatoes, I think.
13:42Mmm, that's right.
13:44Let's take a look at this.
13:44That is a nice old piece of goat, a goat leg.
13:47My favorite of all the goat appendages.
13:49This literally looks like the Achilles heel of this goat.
13:52Oh, man, that is some tender meat.
13:56Mmm, that's good.
13:57I think it's great.
13:58It's very soft, super salty.
13:59I taste some of those veggies in there, and of course, the curry powder.
14:02Everything here has to have curry powder.
14:03It's like the national spice of Uganda.
14:06Meanwhile, we got some of that cabbage, more potato, a little bit of roughage.
14:11Oh, man.
14:12It's like a salad, but it's completely coated in oil.
14:15This is the heaviest, most unhealthy salad I've ever had in my life, but I'm not complaining.
14:18I like it.
14:19Right here, we have some goat ribs, fairly tender meat.
14:22Okay, somewhat tender meat.
14:23At least it's meat.
14:24Ooh.
14:24This part of the rib reminds me of the lamb flaps that I had in Papua New Guinea,
14:28because over the rib itself, there's another layer of meat that kind of covers the bone,
14:32and that's what this is.
14:34Mmm.
14:35Undeniable.
14:36That was a good meaty bite.
14:37Soft, tender, full of fat, tons of salt, tons of curry.
14:40Very good.
14:40Guys, we have just reached the pinnacle of drunk food.
14:43So that is food number three, but we still have more to find as we travel deeper down
14:46this dark market.
14:47Let's keep going.
14:48Bouser!
14:49Bouser!
14:49Bouser!
14:50Bouser!
14:50All right, folks, we have come to our next location here.
14:52It is all about fried food goodness.
14:54There are many different options here.
14:56All of these triangle shapes, it's a familiar shape.
14:59It is a favorite fried food.
15:01It is the samosa.
15:02But wait, it's not called that.
15:03It's the sambusa.
15:04But wait, it's not called that either.
15:06Actually, here in Uganda, it's called sambuso.
15:09Wait, samosa.
15:09Here in Uganda, it's called sumbusa.
15:11Now, here's what's fun about the sumbusa here.
15:13It's the fillings.
15:14Because usually you would expect, what, potato, chicken, beef?
15:16No.
15:17Here they have something that will blow your mind.
15:19Hello, good sir.
15:20One spaghetti sumbusa, please.
15:22He is reaching for it, and there it is.
15:23One piece of fried goodness stuffed with spaghetti.
15:26Have you ever heard of such a thing?
15:27That sounds amazing.
15:28Right now, I have two options.
15:29I could either just blindly bite into this, or I could rip it open to see, is it really spaghetti?
15:34I think I have to see for myself before I actually taste it.
15:37Oh my lord, it's more than just spaghetti.
15:39There's something else, too.
15:40What else is in here?
15:42Cow peas.
15:43Cow peas?
15:44Yes.
15:44That's it?
15:45Here's what he's done.
15:46He's not giving us the spaghetti one.
15:47It's full of cow peas.
15:49Let's see how they taste.
15:52Hmm, it's not bad.
15:53I believe it is potato and cow peas.
15:55Very starchy, very seasoned.
15:57With a very fried, soggy wrapper, but I don't mind that at all.
16:00But that is not what drew me to this stall in the first place I came here for the spaghetti.
16:04This is how they get you, by the way.
16:05They gave you the wrong one, so you have to get two.
16:08Here, apparently, we have spaghetti samosa.
16:11Let's rip it open and see what it looks like inside.
16:14Oh, okay.
16:14That is much more obviously spaghetti.
16:16In the first one, I was like, huh, this spaghetti is like real mushy or something.
16:20This, undeniably spaghetti.
16:23Mmm, I love it.
16:25It's so weird.
16:26I said a long time ago in a video, and you can quote me,
16:29Never doubt Africans' ability to put pasta into random foods.
16:33They are the masters of putting pasta or noodles into something where you would never expect it to be.
16:37Case in point, right here.
16:38And I love it.
16:40Mmm, why use spaghetti noodles?
16:42Well, because animal meat costs money.
16:44Noodles costs almost nothing.
16:45Also, this is my favorite thing I've had so far today.
16:47Other countries, please.
16:48India, I'm begging you.
16:49Your samosa, the potato, the masala.
16:51How about noodles and nothing else?
16:54Moving on with our tour.
16:56All right, folks.
16:56We have found another fun food stall, and this one with some mystery meat.
17:00Here, they have a number of skewer meat options.
17:02We've got some different chicken organs.
17:04We actually have some chicken necks.
17:06Next to the necks, we have that.
17:07A very red sausage.
17:09I'm told it's a beef sausage, but beef and what else?
17:12Are we going to finally find some answers today?
17:14I hope so.
17:15The one animal I've not seen since I got here to Uganda, the pig.
17:18Where's the pig, my guy?
17:20Could I have the neck chicken, too?
17:27He said one.
17:28Okay, three.
17:29This guy negotiates hard.
17:30So right here, we have my two chicken necks on the grill.
17:32One of them is much longer than the other one.
17:34I don't know what happened there.
17:35Maybe it got some kind of a terrible motorcycle accident.
17:38Beyond that, I want to get my two beef sausages.
17:40My guy, beef sausage, two, please.
17:42Now that looks like a recipe for a fun night.
17:45And now we wait.
17:50Hello.
17:52He wants me to feed him.
17:53How about this?
17:54This one.
17:55Share.
17:55What is this?
17:56God, you know it's a good kind of alcohol when they can't even get the label on straight.
17:59It is called XS.
18:01And he has been drinking XS excessively, I believe.
18:04Woo!
18:06That ain't mouthwash.
18:08Nice, nice, nice, nice.
18:09Oh, that's not for children, and not for most adults either.
18:13Wouldn't be for him.
18:14Fire.
18:14Fire.
18:15All right, eat.
18:16Eat.
18:18The bigger a buzz you have here, the more you're going to enjoy the food, that's for sure.
18:22Nice, nice, good.
18:22It's good?
18:23Good.
18:23He's a friendly drunk.
18:24Likewise.
18:27I think we can go to jail for this in Uganda.
18:29What are we doing?
18:30Can I have my sausage?
18:31Good.
18:31Okay.
18:32Oh, yes.
18:33Oh, no, my friend.
18:35I just went to pick up my sausage.
18:36I turned back, and he was gone just like that.
18:39Heartbreaking.
18:40But I learned so much from that man at the same time.
18:45This is like those videos with girls working out in the gym, and someone walks in front of the camera, and they're like,
18:49Yes!
18:50Get your own gym, bitch.
18:51Right here we have our sausage.
18:52Let's give it a shot.
18:56Huh.
18:59It's a weirdly loose sausage.
19:01The casing on the outside, you kind of have to wriggle your teeth back and forth to get through it.
19:05But it tastes pretty good.
19:06If I was as blitz as that guy, it would taste freaking amazing.
19:08It's greasy.
19:09It's super salty.
19:10Meanwhile, take a look at that color.
19:11What is that?
19:12I believe there may have been some artificial colors added to the sausage.
19:15On to the chicken neck.
19:16Look at that crispy, weird chicken neck skin.
19:20Oh, my God.
19:21That fat exploded and burned my nostrils.
19:26That's legit.
19:27It's fatty.
19:28It's fried.
19:29It's super salty.
19:30There's a weird vertebrae in the middle, so you know where to stop chewing.
19:35Delicious.
19:36The only thing that could possibly make this better would be eating it with my long-lost friend.
19:41Moving on.
19:43Right here I found something new.
19:45Grasshoppers that have been boiled.
19:46Grasshoppers are a seasonal delicacy in Uganda.
19:49But at this stall, instead of frying, the grasshoppers have been steamed, creating a strong,
19:53pungent, buggy aroma, making this a food only for the brave.
19:57The steam coming off here.
19:58I can't wait to tell you what this smells like.
20:00All right, folks.
20:00This just might have to be our last food because where do you go after this?
20:04Grasshopper is a fairly inert insect to eat.
20:07It's very easy.
20:08Actually, I already ate grasshopper here in Uganda, but that was fried.
20:11And I remember while I was eating it saying, this is the only way to eat it, and it's the
20:15only way people would eat it.
20:16Wrong.
20:17It turns out people are boiling their grasshoppers, and the result is something completely different.
20:22The smell.
20:23It's so musty.
20:26Ooh, it's a little bit like mushrooms.
20:28Meats.
20:29An old, damp, wet mattress from an attic.
20:31Very earthy.
20:32I'm not just going to eat one.
20:33We came here to eat grasshoppers.
20:35God dang it.
20:35Let's go for it.
20:39It tastes much better than it smells.
20:41Wow.
20:42You know what it tastes like?
20:45It tastes like...
20:46Hold on.
20:47So many of them.
20:48So papery in my mouth.
20:49Hard to swallow.
20:51Got it.
20:51Here's what it tastes like.
20:52Salty peanut shell.
20:53When you were a kid, did you ever get peanuts and just think, why don't I just eat the whole
20:56peanut?
20:57It tastes like that.
20:58This is not bad at all.
20:59I totally get it.
21:00I thought it would be soggy, but they're so crunchy.
21:03It's a delicious drinking snack.
21:04I love it.
21:06In just a moment, I'm going to let you know which was my favorite food from this night
21:09market, but first I want to say a huge thank you to this guy.
21:11This is Nicholas, and he has a YouTube channel called Eating the African Way.
21:15Nicholas was instrumental in making this trip happen and in introducing us to all these
21:19special, unique Ugandan foods.
21:21So thank you, Nicholas.
21:22And go ahead and give him a follow on YouTube, please.
21:24Tonight, I tried a wide range of foods.
21:26It started out a little bit rough, but I think each food got better throughout the night.
21:29And if I had to pick one that was my absolute favorite, it would be that goat cabbage salad.
21:33Very nice.
21:34Very satisfying.
21:35Really nice.
Recommended
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