#StreetFood
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
#TravelTheWorld
#FoodTravel
#FoodieTravel
#StreetFoodAdventure
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TravelTranscript
00:00In this video, I will attempt to spend $100 entirely on street food here in the country of Uganda.
00:08Uganda is part of the East African community, right next door to Kenya and Tanzania.
00:12This country is famous for guerrilla trekking, raw, unfiltered adventure, and of course, the food.
00:19Food here is rich, heavy, this is the hangover cure right here, I can see that, and built to fill you up.
00:24I can't believe people start their day with this, it's so much food.
00:27But that's okay, because we are not here for balance.
00:30Today is about pushing the limits of my stomach and my wallet.
00:33I'm on a mission to see just how far $100 will get me here in the capital city of Kampala, so let's move.
00:38So right now we are in Kampala's biggest market.
00:41Actually, it's the biggest market you'll find here in Uganda.
00:44It's called Owino Market, and this place in the morning is crazy busy.
00:48So think of it like a department store.
00:49Right now we are in the clothing department, but we are heading to where they have all the food.
00:53Let's go.
00:54How are you?
00:54How are you doing, man?
00:55I'm working, sir.
00:55I'm great, I'm looking for food.
00:57Oh, it's going to save my life.
00:59All right, take care, buddy.
01:05So right here you can see this is the shoe market, but if you look just beyond it over here, that is the meat market.
01:10Right there.
01:11Everything in one place, very convenient.
01:15Already after two seconds I found something very interesting.
01:18We've just come to a nut grinding station.
01:20Right here, my man has huge containers of ground nuts.
01:23Over here, it looks like a giant vat of Jiffy peanut butter.
01:26So he takes all these nuts, he puts it in different containers, and these are going to be sold just like this for people to make with a stew or whatever they're cooking for the day.
01:33Very cool.
01:34It smells amazing.
01:34I just want to put my face in there.
01:37Screw a cold punch.
01:38So we have just entered kind of a peanut factory or a peanut processing area.
01:48I had no idea peanuts were so prevalent in Uganda.
01:51Right behind me, this guy has a giant machine.
01:53It looks like it's both cooking the peanuts and grinding them at the same time.
01:57Oh, okay.
02:01I don't know what happened, but I've been put to work.
02:03So all these peanuts.
02:05Okay, come over here.
02:06Right here, again, we have the final product.
02:08It's not just peanuts.
02:09Sometimes they're actually also mixing in sesame seeds, too.
02:13It's so thick and viscous.
02:15You have never smelled a place that smells like this.
02:17Okay, next thing.
02:18Oh.
02:25I'm helping, I think.
02:27Good?
02:28Oh, no.
02:28Enough, enough.
02:32All right, folks, we have our first breakfast food right here.
02:35Our chef is Robert, and he is going to take it away.
02:37This is an iconic street food here of Uganda known as Rolex.
02:41He's got his rolling pin here.
02:42The dough is just made from wheat flour, water, and a little bit of salt.
02:45He rolls it, and then he has a piece of cardboard just absolutely soaked with oil.
02:49That's what he uses to keep reapplying small amounts of oil.
02:52Then he puts on a huge amount of oil.
02:54He gives it a little bit of a flip, and he puts on three more layers.
02:57Now, this is called a chapati.
02:59With our chapati complete, it's time to get into the egg portion of this dish.
03:02He cracks an egg into a cup, and then another egg.
03:04Next, some chopped green peppers go into the cup.
03:06Then he dices up a shallot.
03:08From here, he grabs some cabbage.
03:09Then a little bit of chili powder.
03:11From here, he beats his eggs.
03:13He hits it with a little bit of oily cardboard.
03:15Oh, wow, that's a lot of oil.
03:16All right, here we go.
03:17He puts it on the flat top.
03:18So this is kind of like a Ugandan omelet.
03:20He gives it a little bit of a flip, and there we can see golden brown egg on the one side.
03:24From here, he takes a chapati, he puts that over the egg, and then he's going to give
03:27that a whole thing, a flip.
03:29I mean, remove it completely.
03:31For the next step, he's going to cut some fresh tomato slices on top.
03:34Next, he hits the tomatoes with a little bit of salt.
03:36And from here, it is time to finally roll those eggs.
03:39He tucks in the extra egg that was sticking out.
03:41He gives it a little bit of a cut down the center.
03:43So that is how you make the Ugandan Rolex.
03:45Robert, thank you, sir.
03:46Wait, I know how to say thank you.
03:47Hold on, give me one second.
03:48All right, folks, this right here is quite literally our first taste of Uganda.
03:56And we're going to talk about it in a moment.
03:58But first, I want to let you know that later in this video, I'm going to be joined by one
04:01of the most iconic news anchors of Uganda.
04:03You may remember him from clips such as this one.
04:06Why are you gay?
04:08Who says I'm gay?
04:10You are gay.
04:11His name is Simon.
04:13And after that clip, he absolutely blew up.
04:14He became a meme.
04:15And I'm going to meet the meme later today and later we'll break some bread together.
04:18But first, the Rolex.
04:20And I was trying to figure out why do they call it Rolex?
04:22Well, it's because it sounds like roll eggs because that's what this is.
04:26And over time, it just came to be known as Rolex.
04:28Cheers.
04:33That is good.
04:33A lot of tomato.
04:34Beyond that, the oil, very present.
04:36It tastes like fried bread.
04:37It tastes like fried eggs.
04:39Everything that's fried and delicious.
04:43We got salt.
04:44We got that chili powder.
04:45The onions, the green peppers.
04:46It's basically an omelet on a flat piece of fried bread.
04:48It is a convenient way to eat your breakfast in the morning.
04:51But remember, this is a $100 challenge.
04:53Our first food, $1.10.
04:55So we are far off.
04:56But surprisingly, there are some very expensive foods that we're going to be trying in this
05:00market soon.
05:01Before we get to those, let's head to our next location.
05:03I found another gentleman walking throughout the market.
05:05He walks around with these and he sells them door to door, stall to stall.
05:10And whoever wants them can buy them.
05:11What are they?
05:12It looks to be black olives.
05:14I assume it's going to have a pit inside.
05:15I will chew with caution.
05:16Cheers.
05:19But this one is rather like that.
05:21What the?
05:23It's like only pits.
05:24First of all, it tastes nothing like an olive.
05:26It actually feels like avocado with a grape skin.
05:28Uganda, where that Rolex is not a Rolex and an olive.
05:37It's not an olive.
05:38It's very unique.
05:39This is $5,000 in the local currency.
05:41In USD, it is $1.40.
05:43More expensive than our Rolex.
05:45Is that the normal price?
05:46It is the normal price.
05:47Damn!
05:48I like when people's voice goes real high like that.
05:50I just want people to see what happens when you split it open.
05:52It is green on the inside.
05:54It feels like avocado, but it has this really brittle, almost like a grape skin, but not
05:58sweet at all.
05:59Meanwhile, there's just a huge seed.
06:02It's kind of a mild taste.
06:03It tastes like creamy avocado.
06:05What's not to like?
06:05And evidently, the seed, you just spit them out.
06:07That's what he's been doing.
06:09I am going to keep this, and I'm off to our next food.
06:11Boom!
06:12We have come to the lunch cooking area.
06:13It is about 10.30 right now, and this whole market is just full of smoke and pots and stews,
06:18everything getting ready for the lunch rush, which will happen in an hour or two.
06:22Behind me, Maimuna.
06:25Maimuna?
06:26Oh, and her friend.
06:27Nice to meet you.
06:28This is her whole kitchen right here, and right now, she is preparing a chicken stew.
06:33Right here, we have kind of the stew or gravy.
06:35That is full of tomatoes, eggplant, onions, and green peppers, and she uses this piece
06:40of wood, like a wood spatula, to break up all the vegetables, and soon, that will join
06:44this right here.
06:45This is a pot full of chicken drumsticks and thighs.
06:48While we're waiting for that tomato stew, I want to show you something else.
06:51Right here, they are grilling what looks to be lamb or goat, but take a look at that grill.
06:54This is the outside of a fan being repurposed as a grill.
06:58Traeger, eat your heart out.
06:59You got nothing on the outside of a fan.
07:01The time has come.
07:02Slowly, the stew is put in with the chicken.
07:04After adding a little bit of stew, she gives it a bit of a mix.
07:07Some of the stew makes its way into here with some of these green peas, and all of that
07:11gets a nice mix.
07:12So, the chicken stew is going to need another couple of hours to cook, but when it's done,
07:15we're going to try it out.
07:20I broke into another kitchen.
07:21Hello, ma'am.
07:26Uncomfortable laughter.
07:27What's your name?
07:27This is like a breakfast spot that's kind of winding down for the day, because she's
07:32almost sold out.
07:33She has about seven different pots of food, three different carbohydrates, and various
07:37meats.
07:37First of all, right here, green banana.
07:39Yes?
07:40She hates me so much.
07:41Right here, we have a potato stew.
07:43Right here, liver.
07:44Right here, beans.
07:45Right here, a peanut stew.
07:46Right here, beef.
07:47And then under here, we have some rice.
07:49Sarah is going to make a nice plate for me right now.
07:51Sarah, can I have one plate, please?
07:53She puts one green banana, one potato, then she comes over here.
08:01She hits it with a little bit of rice.
08:02Then we're at the beef stew station.
08:04She gives me some nice beef cubes, then wets my rice with a beef broth.
08:08After that, a scoop of peanut stew.
08:09From there, some beans join the chat.
08:12And finally, a bit of a cabbage salad on the side.
08:14It looks amazing.
08:15Sarah, thank you so much.
08:16I will leave.
08:17I promise to never come back.
08:19All right, bye-bye.
08:20All right, folks, our third food of the day, it's called
08:22Katogo.
08:23Now, Katogo means a mixture of foods together,
08:26and that is exactly what we have here.
08:27It's so much food.
08:28Everything you see on this plate right here is $1.40.
08:32Right.
08:33That's how much I paid for those black olives.
08:35Pretty sure the black olives should be a little bit cheaper than that.
08:36All right, let's talk about what's on the plate.
08:38Right here, we have kind of a peanut stew that's been draped over the rice.
08:41It looks gorgeous.
08:44Mm, that's good.
08:46It's less peanut-y than I expected.
08:49Savory.
08:50It's like a nice, thick, delicious gravy.
08:52Now, I do believe one of the ways they're able to keep this so cheap
08:57is with the lack of meat.
08:58This is the only real meat right here.
09:00This is the beef from the beef stew.
09:02It's been boiling so long, it looks like all the fat has boiled out of it.
09:05Let's give it a shot.
09:08Still good.
09:09It still has a nice texture and a good flavor.
09:11It's just a little bit more chewy.
09:12Beyond that, something that I've seen a lot here already are the beans.
09:15Here, I'm going to mix the beans with the banana.
09:17Oh, take a look at that.
09:18Mmm, what a combination.
09:22Does it taste like a banana?
09:23No.
09:24It's a very starchy banana.
09:25It's more like a potato than an actual banana.
09:27Beyond that, the beans.
09:30Mmm.
09:30The beans are starchy, they're a little sweet, and they're a good partner for that banana.
09:33I'm very impressed so far.
09:34This is food that takes skill, love, time from early morning until lunchtime,
09:38so people like me can enjoy it in a few minutes.
09:40That woman, she's put all of her heart into this dish.
09:43She's got nothing left to give me.
09:44She cracked a smile at me, and it almost took her out.
09:46It was almost too much.
09:47So this is our most substantial breakfast of the day.
09:49Next, we're moving on to lunch, as I invite my friend to join me.
09:52Simon, put her there.
09:54Oh, good to see you, Sonny.
09:55Thank you for joining me.
09:56I'm excited to have you here.
09:57You are kind of a legend.
09:59I mean...
09:59I am just a simple siren.
10:01In a little bit, I want to talk a little bit more about how you became a meme.
10:05But first, let's talk about the food.
10:06We have a dish I wasn't expecting to find in Uganda.
10:08It's called palau.
10:09Palau is found all over the world.
10:11I also had palau in Afghanistan.
10:13So what is Ugandan palau?
10:14Palau is a combination of rice and beef, well-fried and served hot.
10:19Ugandan palau is a rice dish typically cooked with fried onions and masala.
10:22But this vendor takes it a step further by frying the rice itself.
10:26On top of the rice, they add a familiar beef stew.
10:29Usually, this is where this dish ends.
10:31But here, they don't stop until the plate nearly collapses under the weight of all the food.
10:36First, a British favorite, beans.
10:38Next, stewed cow peas, cooked with onions, tomatoes, green peppers, curry powder, and cooking oil.
10:44Finally, brown nuts bring it to a finish.
10:46All right, should we try some of this palau?
10:47Oh, let's go.
10:47Cheers.
10:51Wow, that's good.
10:51You can really taste the whole spices in there.
10:53Like, there's so much flavor soaked into every grain of rice.
10:56We have the cinnamon curry powder.
10:59We have cloves sometimes.
11:00And it makes it tasty.
11:01Uncle Ben's got nothing on this.
11:03Sorry, Uncle Ben.
11:04We do have a nice piece of beef on the side here.
11:07Should we try it out?
11:07Yeah.
11:11What do you think?
11:14It's very tough.
11:15I still like it.
11:16It's similar to the meat I tried earlier.
11:17All right, so that's the food.
11:18But I want to talk a little bit more about you.
11:20Obviously, you came to prominence around the world because of this clip that went viral.
11:23But how long ago was that interview?
11:25Because it felt like a long time ago.
11:27Uh, it's 13 years ago.
11:29To be precise, it was around 2012.
11:31Soon after the interview, it went viral and went silent.
11:34Every after three months, it would come back in different shapes.
11:37Then there was a huge debate in the U.S.
11:39And they were talking about how Uganda is repressive towards people with gay orientation.
11:44So over time, it's been growing, it's been growing.
11:46But over the past couple of years, it's become more explosive.
11:49How has the viral nature of the video, how has that affected your life?
11:55Sometimes I tend to downplay its impact.
11:58I'll be later.
11:59I realized that I needed to cash in on it.
12:01I'm doing cameos lately.
12:02For those of you who don't know, cameo is a website where you can go pay money and have
12:06celebrities or someone like Simon right here read a script or wish someone happy birthday
12:10or whatever.
12:11How many cameos are you doing a week?
12:13Roughly, let's put it at 20, 30.
12:15And it's always just right to the point.
12:17Ask my friend why he's gay.
12:20Why are you gay?
12:22Sorry, I wasn't asking you.
12:24But that's what the cameo people are asking you.
12:27At first, I thought it was really sensitive.
12:29But I'm glad it's now been trivialized to that extent.
12:32That seems like the right way forward.
12:34Like just something funny to say to one of your guy friends.
12:36After a giant plate of Ugandan plow, I'm only $1.40 closer to my goal.
12:41In a moment, I'm going to dig deeper into Simon, the man behind the meme.
12:45But first, he'll guide me through a meaty classic Ugandan street food.
12:49Here's how it comes together.
12:50All right, folks, we have come to our next food.
12:52The food that we're going to be sharing with Simon before he has to leave for the day.
12:55I am here with Penina.
12:56Hello.
12:56And she has this.
12:59That is a special soup made of the cow's hooves.
13:03This is something very prized here in Uganda, and I can't wait to try it out.
13:06The hooves are prepared simply, boiled in a broth with onions, tomatoes, green peppers, garlic, and salt.
13:12Then they're served hot.
13:14So this is our final meal together.
13:15After you leave, I'm going to continue on without you.
13:18And actually, I'm going to be eating something that's kind of crazy for Uganda.
13:21It's expensive, and it's an insect.
13:24Do you know what I'm talking about?
13:25Grasshoppers?
13:26Grasshoppers and some kind of an ant with wings.
13:28Oh, it's a delicacy.
13:29Can I join you?
13:31Hey, if you stick around, why not?
13:32So we have a new meal right here.
13:34We're going to talk about this in a moment.
13:35But first, I want to hear your take on Ugandan cuisine in general.
13:39What do you think makes Ugandan cuisine Ugandan cuisine?
13:42One, we don't do a lot of frying.
13:44We love boiling.
13:45Two, the tools that we use, the saucepans and the way we cook using chakostoms.
13:51And firewood.
13:52It's well done.
13:53We don't do raw stuff here.
13:54Now, this is a very good delicacy, especially for people who hang out in the evening.
13:59Ah, this is the hangover cure right here.
14:01I can see that.
14:02After a long night, this can be the solution.
14:05Ah, how's that?
14:07Delicious.
14:11Oh my God.
14:12It is so rich, but it's so savory.
14:14It's salty, very fatty.
14:16It's nice.
14:16If you take a look here, she gave us two parts.
14:18This is kind of the shank, and then that is the actual hoop there.
14:21This is how we do it.
14:23Oh, you just go for it.
14:24What you're holding right now, it's a piece you like, right?
14:26Yeah, sure.
14:27Do you know how I know that?
14:27Because right before we started eating, he said, can we switch bowls?
14:31This f***ing guy.
14:32This is a tendon.
14:33All right, here we go.
14:37It's so gummy.
14:38It's so salty, and it's just taking on all the flavor of that broth.
14:41It's very good.
14:41So right here, we have the skin, which is really softened up.
14:44I'm going to try just eating it like a piece of corn.
14:50Wow.
14:50It's so rich.
14:51The skin is thick, but chewy.
14:52A little leathery.
14:53I want to teach you something.
14:54Give that bone and suck the stuff out of it.
14:58It's nice.
14:59You'll love it.
15:00I have a quick question for you.
15:02Why are you gay?
15:04Out of everybody in the world, this guy just looked me in the eyes,
15:07and he said, take that bone and suck it.
15:09Does that make you gay?
15:10That is gay.
15:12So this is what would have been sucked from the inside of the bone.
15:15It's already fallen out.
15:16That is the bone marrow.
15:19Buttery.
15:20Smooth.
15:20I could definitely see if you're hungover,
15:22and the next day you're feeling kind of depleted.
15:24In the USA, we might drink a Gatorade.
15:25Here, this is Gatorade on steroids.
15:27Before you go, I want to ask you a couple more questions.
15:29The meme is raging on right now.
15:31It seems like you're more viral than ever.
15:33Is it going to fade away soon?
15:34Do you want it to fade?
15:35Not really.
15:35Somehow I've gotten so accustomed to it,
15:37to the extent that sometimes when I'm walking with my family,
15:40some people will bump into you and shout,
15:43why are you gay?
15:44At first, it was embarrassing.
15:46Of course.
15:46But over time, my kids have gotten used to it,
15:48and I wish it would stay forever.
15:50I have one more question for you.
15:52Can I call you Misto?
15:54Simon, shake my dirty hand.
15:56Thank you so much.
15:57Can we do soup?
15:58One spoon?
15:59Cheers.
15:59Cheers.
16:00Oh, so good.
16:07All right, folks.
16:07We are saying goodbye to Simon.
16:09It's saying hello to our next street food right here.
16:12This is something I did not expect to find here in Uganda.
16:15But today, we're going to get a little buggy bite of goodness.
16:18Right here, grasshoppers.
16:19Now, grasshoppers are a unique delicacy in Uganda
16:21for a couple of reasons.
16:22One, because of how rare they are.
16:24You see, grasshoppers here only have two seasons.
16:27Outside the season, no grasshoppers.
16:28And actually, right now, it is the low season,
16:30so we are very fortunate to have stumbled upon these.
16:32For everything you see right here in these leaves,
16:34it costs $27.50.
16:36That's outrageous.
16:37That is how in-demand these grasshoppers are.
16:39I'm going to try it out, but I want to try it out with a friend.
16:42Ma'am?
16:42Huh?
16:43Do you like grasshoppers?
16:44Yeah, I like them.
16:45Why do you like them?
16:46I like them because they are too sweet.
16:48They come in different seasons.
16:50Can we try some grasshoppers?
16:51I'm humbled.
16:54She's making eye contact with the camera.
16:56It tastes good?
16:56It is tasting so well.
16:58They are well fried.
16:59I'm going to grab some right now.
17:00You can see against my hand, they're kind of yellowish brown.
17:03They're pretty tiny.
17:04Let's give it a shot.
17:09How are they tasting?
17:10They taste so good.
17:11So good?
17:12It's like peanuts.
17:13Peanuts.
17:14Mmm.
17:14That's great.
17:15I think that means, no, it's not like peanuts.
17:19It's a little bit sweet.
17:20It's very salty.
17:20It's fried, so they're crispy.
17:22Plus, you taste the oil, too.
17:23It's a good flavor.
17:23So those are grasshoppers.
17:25But this is not our final insect of this video.
17:27In fact, there's another strange insect that I've never tried before that folks are eating here.
17:31It's an ant, but it's the type of ant that's scary.
17:33These are ants with wings.
17:35We're going to be trying them later, but next, we're getting back to that chicken stew.
17:38Let's move.
17:38And our goal of hitting $100 worth of street food here in Kampala continues.
17:42Right now, I have come to another kitchen run by this lady, huh?
17:46Hey.
17:48Now, earlier, we got to see that chicken being made as it was mixed with tomato sauce.
17:52Now, here we have the final product.
17:54This thing has been stewing for hours, and it looks absolutely gorgeous.
17:58Can I be honest with you guys?
17:59It's a different place.
18:00It's the same recipe.
18:01The place before, it was all legs and thighs.
18:03This, we've got whole pieces of chicken.
18:05We got breast.
18:06We got wings.
18:08All right, folks, we have our next food right here.
18:13One thing that's very unique about the chicken here is that it is expensive.
18:16In fact, for an entire live chicken, it's about $14 here in Kampala.
18:21That's wild, because if you go to Costco in the USA, you can pay $5 or $6 and get an entire chicken that's already cooked.
18:27That being said, I'm excited to try this out.
18:29Let's give it a shot.
18:30The first thing that hits me is this broth that it's soaking in.
18:37The stew is so oily and rich, but that is delicious.
18:40Then, the second thing that stood out to me was the texture.
18:43It is very chewy.
18:44This is the chicken wing.
18:45Overall, not a super meaty-looking bird.
18:50It's got some spring.
18:51It is not soft.
18:54It is not succulent, but it is absolutely delicious.
18:57But let's talk about the price.
18:58Everything in this bowl, it costs $5.50.
19:01Fairly expensive.
19:02But is that going to help us get to our goal of $100?
19:04Actually, we have one more surprising food in store.
19:07A food that is one of the most expensive foods that you will find at this market.
19:10We're going to go buy that next and see if it puts us over $100.
19:13All right, folks.
19:14Right here, we are building up to the absolute strangest food of the day.
19:18Also, one of the most expensive.
19:20It resides right here within this leafy package.
19:22You might see some of them are already leaking out.
19:25Oh, there's one of them right there.
19:26And there's some right there.
19:28Those are white ants.
19:29A rare insect, something difficult to find in Uganda, and something certainly expensive to buy.
19:34So, this leafy parcel is absolutely full of these ants.
19:38Probably half of them are dead.
19:39But the other half, very alive.
19:40Before we eat these, I really want to discover how many are in here.
19:43Because it may be millions.
19:45Oh, my gosh.
19:46Oh, how is this going to work?
19:47Oh, my lord.
19:49Oh, take a look at that.
19:51Already, it looks delicious.
19:53No, wait, what?
19:55This is food?
19:56Oh, take a look at that.
19:59This thing is absolutely full of ants.
20:01In reality, these white ants are actually African termites.
20:04Here, termites represent a valuable source of protein and fat.
20:08In fact, they contain even more protein than beef to collect them.
20:12Nets are used to gather the winged treats as they take flight during migration.
20:16Here's the best part of this food.
20:17It's eaten raw.
20:18I'm going to need some help on this one.
20:20Can you come over here?
20:21Hello, ma'am.
20:22How are you?
20:23I'm fine.
20:24You like ants?
20:25Yes, I like too much.
20:26Why do you like the ants?
20:27They are sweet.
20:28They're sweet.
20:29Okay.
20:29And I was hoping you could show me how to eat them.
20:31Oh, whoa.
20:34Oh, my gosh.
20:35I thought she was going to take one.
20:37She just took like 50 all together in a big clump and ate them all.
20:40And now she's picking them up one by one like eating crumbs from a cake.
20:43I'm going to eat some of her crumbs here.
20:45You can see that's a nice size one.
20:46They're all winged, but you're supposed to eat the wings.
20:48Cheers.
20:49Cheers.
20:52Oddly enough, it tastes a little bit like saffron.
20:54They feel absolutely bizarre.
20:56It is warm in here.
20:57These guys have been cooking all day.
20:59Right there.
21:00In my fingers, they feel super silky.
21:02We're going to go for it together.
21:02You ready?
21:03All right.
21:04Cheers.
21:14I took a little too much, I think.
21:16I've never had 100 insects at one time.
21:17It's silky, it's smooth, it's crunchy.
21:20It's a bizarre combination, but not a strong flavor.
21:22What do you think it tastes like?
21:24It's like milk.
21:25Milk.
21:26You know what?
21:27That's a brilliant comparison.
21:28It is a little bit like a cross between dairy and saffron.
21:31When you add salt, it is very nice.
21:34She tries it out.
21:35Better?
21:35I'm going to taste it too.
21:36Let me hit it with a little bit of salt.
21:37Boom.
21:38Emeril Lagasse.
21:38Grab a little bit of a smaller bite and toss it back.
21:44You know what?
21:44Better.
21:45It brings out a little bit different flavor.
21:46I've got to say, I'm very impressed.
21:48This is one of the most weird, unique food experiences I've ever had.
21:50But somehow, at the end of it, it's amazing.
21:52When you woke up this morning, did you know you were going to eat some delicious white ants?
21:56No.
21:56I did.
21:56Because it was on our schedule.
21:57But I'm glad we could share this moment together.
21:59It's okay, no problem.
22:01All right.
22:01I was hoping for a little bit more of a connection than that, but I'll take it.
22:04In a moment, I'm going to reveal how much money we spent today on street food.
22:09But first, I want to say a huge thank you to Nicholas from the YouTube channel, Eating the African Way.
22:13Nicholas introduced me to all the foods we saw today and many of the foods we have coming in our future Uganda videos.
22:19Go give him a follow on YouTube to learn more about his fun food adventures.
22:22Now, let's get back to the money.
22:23After a full day of eating street food here in Uganda, I managed to spend $62.
22:27Not quite 100, but a lot more than I expected.
22:30Most of that coming from those rare delicacies, the grasshopper and the white ants.
22:34So that is it for this video.
22:35We have a lot more coming from Uganda.
22:37Thank you so much for watching.
22:37I will see you next time.
22:38Peace.
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