I adore that this series forces Ben out of his (sizeable!) comfort zone and challenges his culinary nous whilst broadening the horizons of both the audience and the normals!

Oh, local Bruneian here! 💛🖤❤️ And thank you so much for mentioning candas as well! But candas are not chopsticks. Candas is not two separated sticks but one whole stick, that has been split but not til the end bit. However, we also allow the use of forks to eat ambuyat if candas is too difficult or not available. It is not that much of a cultural faux pas to do so. The end product of the ambuyat needs to be slightly a bit more "gloopier", ahahaha a bit more viscous, for lack of a better term. And usually it is achieved by pouring and mixing with boiling hot water. Or "menumpah", the local word for making ambuyat. And we rarely, or never, cook it over the stove. Maybe, don't add as much water as they did. It is difficult, but what we are aiming for is like a translucent cloudy thick glue-like texture. We also don't let the ambuyat cool down too much before eating it. Usually a minute or so before serving to the table to enjoy. We eat ambuyat at least warm here, not cold. As cold ambuyat is not as enjoyable. Cold ambuyat, now thats a faux pas. And thank you so much again for doing this! It does warms the heart to have other people enjoy and appreciate our little known local dish, the Ambuyat! Much love.

I would love for the team to bring out the "authentic" version, just for comparison and so we can learn what they got right

I love this because there's enough countries to go back around the alphabet when finished, do a season 2 😜

Why does Barry look like he models the interiors of Expensive Yachts in Monaco, but rides a Vespa without a helmet.

I said Non-Newtonian about a half dozen times and finally felt such an euphoric relief when Ebbers said it out loud. lol

No joke, before I started watching this channel I was a very picky eater (meat and potatoes, and Italian food were it) and now I feel great about trying new things and growing. I'm 38 years old, and I have the enthusiasm for food of a teen on semester abroad. Thank you for improving my life, friends.

Oh my gosh, Take 3 is the closest technique! Pour hot water as you stir until it starts to thicken. I'm really really glad that you all enjoyed the outcome and the tempoyak!! nice one Baz!! Seriously, thank you so much for trying this out and not giving up. Reading everyone's comments and seeing your reactions to this dish was heartwarming. And to be fair Ebbers, your ambuyat looked exactly like mine, it's just as runny and I can never it right either, I'm still learning too. For anyone curious as to how the texture should be, I can only think of the consistency of a really THICK macaron batter. The perfect texture would stick well to your "candas", for easy dipping. If ever you decide to drop by Brunei, we'd be more than happy to welcome you for a meal 😁😁 This was amazing, great job everyone ❤️❤️❤️❤️

as bruneian myself,getting the right consistency for the ambuyat is still a hassle, mostly due to the quality of the sago

A great day to a Bruneian.. thank you for the recognition.. I’ve been following you guys for 6 years and seeing my country in this episode is a joy to watch :)

For Congolese (republic of) food, I would recommend Mwambe chicken with cassava fufu! Fufu with cassava is more traditional than the corn and thus more weird for ben and co to tackle, though Mwambe chicken is a really amazing thing. It's a national dish across all 3 Congo's and is an institution not only there but in expatriate communities in Brazil, France, and Belgium too! Fufu with Tshakamadesu is also an option, it's a hearty and ridiculously veggie heavy stew-thing that's both very traditional and warming to the soul. If you want something both really regional and unique, however, I would advocate for Liboke ya mbika. It's so peculiar to the Congo and would be tough for the boys to nail down. It's texture is remarkable and the flavour so satisfying yet intriguing, you'd barely know that it's a steamed bread made from pumpkin seeds!!!

I don’t think ebbers gets enough recognition for being able to create these dishes having no idea what they are

Loving this format. It's so fun to see everyone using their current knowledge and expanding it. I also love how much content you can get out of this.

I absolutely love this series. There's so many possibilities for delicious food around the world that we've never even heard of, and this may very well be one of the best ways to explore some of these cultures cuisine without actually traveling

I love the concept of this series! It's fun learning about cuisines from so many different places and it's nice to see how excited you guys are as well. Great content is always better when you are just as excited as we are. Thank you for all you do!

Welcome to non-newtonian fluids!! (Never thought I would have to say that in Sorted) A lot of starches when mixed with right amount of water become non Newtonian. They become solid when force is applied and become loose when force is removed. Ketchup is the opposite of that, that's why you shake ketchup before tilting.

When you guys introduce the dishes you take on board with the locations, can we have more historical information about the dishes? This one gave me such an awesome trip down historical lane that I seriously loved learning about the history of the dish from the area that it came from.

Congolese dish: Mbinzo and Fumbwa served with Fufu on the side. It would be ingredients most indigenous to the area but might be hard to source.

I love this format 😂 Probably one of my favorites up there with pass it on

I love how open minded everyone was about this. Such a joy to watch! Now you have to find the real deal to compare…

Love the idea of this series. It's fun, everyone of us gets to learn about dishes that 99% of us would never of heard about from around the world, it's so incredibly interesting *and* it's a lottery, the next dish could be anything from anywhere (within the parameters of the concept). Winning idea guys, well done.

It would be great to have James back for one of these episodes to see how he tackles it. He said he wanted more of a challenge, right? :P Also we haven't seen him in a while, hope he is doing well.

My..my..my never in my life i expect tempoyak to be feature in sorted...or any western media for that matter Heck, i dont even know brunei also have tempoyak (im indonesian) Its bringing back fun memory of my late mother..its her favorite sambal (or maybe dipping to be exact?) So while i never tried any brunei dishes (as far as i remember) Each of element on those is something im familiar with So yeah, keep up the good work, and keep on exploring new dishes sorted!

The fact that Sorted Food finally featured "tempoyak" (fermented durian) has finally made Southeast Asia proud and put in on the map.

I'd still love to see the dish brought out done "properly" or "authentically" at the end so that it can be compared by the chef(s)

Two months later, where's the rest of the series?! I was so looking forward to continuing it.

Congolese food: fufu and one of the many stews made there. Fufu is a staple that is used similar to bread with a gravy. It soaks up whatever stew you dip it in. We have lots of friends from the Congo and when they cook there is always fufu involved. Make it with the cassava flour, it's better than the corn one (in my opinion).

What happened to "C" and the rest of the alphabet - I was so enjoying this take.

Any plans to bring this series back? Both videos were fascinating, nothing like any other cooking content I'd seen, and got me talking about your channel to non-viewers.

Honestly this is the most exciting injection of everything we love about Sorted- Food, knowledge, comedy EVERYTHING in one format! Great job whoever came up with this. I also love that they guys will finally see just how far and wide they're known and loved.

How exhausted was Ben after trying to get step one right? Thank you for showing us the magic of other countries This idea is brilliant

I absolutely LOVE this series. You’re not pretending you know everything about the more unusual ingredients or meals for western palates, but you are being respectful and throwing yourselves into learning about each one, in making each meal. And via online deliveries, we can all test & try global cuisines. Keep it up. Your viewers are from all over the world and this is a great tribute. Cheers guys :)

From a Malaysian who lives in Sabah (the state bordering the Brunei) for 11 years before moving out, my mom usually cooks it as her snacks. One more tip, gotta leave it cool down for five minutes to harden the texture a bit and make it easier to grip on chopsticks or spoon (it's not Chinese food so yes, you can use spoons or forks) and.... Able to chew it like actual bubblegum (not until fully cooled because it will be like rock instead). That Cha chah and Tempoyak looks really nice and the stir-fry veges are really fits with the dish. All in all. 85-90% accurate (the way the fish being presented is not like SEA-esque style but forgivable).

AMAZING WORK TEAM ! Love that Ben's being challenged at the same time we are all learning new foods from around the word. My new fav series. 😍

Well done as usual Sorted co., great format with the boys in front of camera solid as usual. I'm constantly impressed by how much your team have shown me about international cuisine. Really nice to see it shown in a practical way too.

as a Bruneian myself, it takes alot of tries and experience to nail the making of an ambuyat as it must be firm and not too runny..but still im impressed by the efforts🤣

Wow I didn’t expect the B video to be up so soon!!! What an exciting surprise for my lunch hour

I really like this series! Can’t wait for part C-Z (and then to return to all the other countries that are ‘left’).

Ambuyat!!!! Hehehe. Bruneian here!! Thank you for trying it out! Absolutely love it and it can be such a family experience eating it together with a variety of side dishes. Ambuyat needs to be stirred consistently whilst pouring a bit of hot (boiled) water each time.. skills and experience required to make it smoothly- looks sorta like thick translucent glue. It’s tough to get the consistency just right even for me! but just use the candas to collect (kinda like how you would twirl spaghetti onto a fork…) and dip it in the sauces, i’ve been watching you all since Uni..So chuffed for this 😊 Enjoy the adventure that is this series, guys!

I looove this concept! So great to learn about countries all over the world and some of their iconic dishes! I'm so sick of watching food Channels teach us how to make carbonara for the 100th time...this is so refreshing!

As a bruneian, I was very confused with step 1. What I usually would do is sago flour (ambulong) in bowl, pour in hot water while stirring with a large spoon till it come together in a translucent, almost mucus-like gloop.

For the Congo, you need to partner up with Serge Ibaka! He's a professional basketball player for the Milwaukee Bucks and also has a cooking channel specializing in food from his country!!

Please make more of these videos, I absolutely adore this format! It gets foodsies like me very excited to make all this peculiarly delicious food!

I love learning about food that was borne out of necessity during desperate times. Shows that humanity's ingenuity is capable of amazing things.

Love the video guys and it was a pretty decent attempt! Translated chachah just means dipping sauce and every family (or restaurant) has their own versions. I did love the numerous takes/attempts because that is very real for those of us who still cant make ambuyat at home 😂 Cant wait for the next video in this series!

I keep checking back for next video in this series… did the cadence change from weekly?

Ben looked devastated when they where explaining what Barry had to do

This is super cool, I really hope you guys keep it up. Each dish seems like it was innovative to the country during times of need, so Ebbers and Barry having to sort of figure it out as they go along makes it a really cool concept

I hope we are going to see more of these!!! I was looking forward to them!

This series has such a genius format. I am learning so much without trying

I really like this show. After all these years the "chefs" have not broken Barry"s habit of running his hands through his hair every chance he gets.

Am I the only one who aggressively refreshes their channel at 4pm so I can watch as soon as possible?

The ambuyat in Brunai/Malaysia is pretty simillar to Eastern Indonesian meal called Papeda. The texture is absolutely similar i have taste both version and the differrences is merely the sauce/soups. The technique is very tricky to get the perfect texture. But what i do is do it on the stove top in the very lowest heat possible, stir it until get the chew, if its too heavy just add cold water Hope helps!

I love the growth of everyone. In the past, they have had issues with fermented dishes due to their aroma. Looks like their brains are slowly being rewired to appreciate the fermented "stank" a little bit more every time they try something fermented that blows their mind. Love the blind acceptance of the use of some of those too! hahaha... LOVE THIS SERIES!!!

Almost all powdered starches will form a non-Newtonian fluid until a specific point is reached and then they will suddenly flow freely. This happens because the starches are not soluble and are purely creating a very dense mixture. When force is applied the solid starch bits pack tightly and the water is just squeezed into the neighboring spaces. When no forces are present the starch particles suspend themselves in the water and can slide over eachother. The moment you overcome the point of saturation by adding more water the starch particles can no longer neatly stack together and it will become Newtonian.

Thanks for including the map in this. In my head Brunei was (wrongfully) in the Middle East. 😂 I apparently didn’t pay enough attention in my geography classes in school. 😜

so, where is C?

A great Central African food that serves as a vehicle for great flavour would be Nshima. It's made from maize, and ground into this unique not quite mash texture, but beyond porridge texture that you use to eat with your hands with a soup or a stew. You can eat it with meats of course, but it would be great seeing this done from a veggie perspective due to some of the price blocks to meat for lots of the people in the country. Making using of vegetables like the leaf of rapeseed, or sweet potato leaves etc also very good.

Friend from Congo, and if her family doesn't eat pondu multiple times a week, there's something wrong (e.g. rice and pondu with seafood or beef or maybe goat for a special occasion)

cant wait fr the next episodes, love this. especially with such small and unique countries as brunei. and all these crazy exotic dishes ive never heard about. love to learn about them

I love this series, definitely want you to keep it going as I’m excited to see what other cuisines pop up! :)

“That is more unlike anything I’ve done before than anything I’ve done before “ - love it.

This is perhaps the series I have been most intrigued and excited by. I love exploring the foods of other countries and this helps do it in an accessible way but also with countries I might never have considered.

We need a Pass it On, but have the countries you are familiar with on the wheel. Spin it twice and make that fushion dish for pass it on

i’m loving this series!! it’s always a joy watching you guys! i always look forward to your uploads!! keep up the good work

Love this format. In certain parts of Papua New Guinea we make something very similar to ambuyat and is known by different names depending on what part of the country you're in (berem is what it's called where I come from). The key to getting the right consistency is to not use too much cold water (take 3 is probably the closest) then pour in boiling hot water (about more than double the cold water) and stirring as you pour. Once it starts to thicken, stop stirring and fold through. It'll go from white liquid to a translucent "gloop" and the consistency should be that of slightly runny jello. P.S. The amount of cold water used will determine the final consistency. So less cold water a more firm "gloop" and vice versa.

I love this series. Please tell me you are continuing it. I am stoked for The Congo. It is a bucket list country for me.

Absolutely *adore* this series! It's great for information on the "lesser" Known world dishes and such an eye opener! A great one lads! Keep up the good work!

For Congolese cuisine, I'd actually recommend making a drink It's called Um Bongo, and I believe they've been making it in the Congo for a long time. I'd sure it would be a great accompaniment to whatever food dishes you make.

After you’ve been through the alphabet can you go over again and make this a super long series? I absolutely love it and don’t think I can get enough! Pass it on lasted quite a long time, please do the same with this

This new series is amazing, so much entertainment, also Baz is looking great with the slick back.

Absolutely love this series!! I hope you guys start the alphabet over again after it's done!!

I love how interactive this series is with you inviting suggestions from residents of the countries. I live in Midwest USA, so unless you need to know what to do with corn, I'll just watch and learn. 😁

Wonderful new series. I love exploring these new cuisines along side you guys. I wouldn’t be angry if James were to guest on an episode and see how he and Ben might approach the same dish differently.

I am loving this series already so much, such a good concept, look forward to the next 22 :D

Wheres the video for C? ....why did we stop ..lol

Hi First of all, I’m a huge fan of yours. I love everything you do, but my favourite videos are the ones when you guys show foods and ingredients from around the world. I’m naturally from Brazil, but living in Ireland for more than 15 years. On the 7th of September we celebrate 200 years of our independence. It’s a pretty important day for us. Would be interesting if you show a bit of our food or ingredients to the world. All the best to all of you. ❤️

OMG! First time seeing my country food outside from Brunei itself ! :D Thank you for showcase our food to the world !!

I have only ONCE seen ambuyat but it is sooo distinct in look and texture that I recognised it immediately

Barry looks like a slightly fruity fashion designer in this and I love it

This series just strikes a perfect chord... Its educational on cuisine across the world, and doesnt try to be anything it isnt... Its a British chef and a few normals trying to recreate dishes they've likely only heard of for the first time, and theres no baked in expectations that it'll be perfectly authentic, but the educational value is still there.

It's on Top Chef: Portland wherein one chef cooked Saka-saka with fufu as her father came from Congo. Check it out

Can’t wait for the next episode being Congolese myself - sooo many different dishes they can make!

What happened to this series? Where is the next country?

Sharing recipes only ever used to be word of mouth and incoherent scribbles on an envelope. This reminds me of that and I love it.

In China there is a similar porridge made of sweet potato starch. You mix the starch in lots of cold water and then pour it in hot water and continue to cook. We make a sort of soup instead of just plain water and it's considered equivalent to a noodle plate. In Italy it's hard to find sweet potato starch and it's replaced with potato starch. We have some variation of it. You can add hot water instead of cold water and you create lumps and the add them to hot water to cook it. You can add mix with eggs and cold water to make crepes cat them in large strips about 2 finger wide and use them as noodles. A last receipt i know you make a mix like polpettone with veggies and ground meet and cook it in a pan, there is very little need for water and you end up with a very very thick crepe with toppings already mixed in it.

Whats happened to this series?? - are you going to do the other letters? or just stop at B?

My new favourite series that you guys do. 👏👏👏

This series is a Grand Slam Home Run and my favorite of Sorted's catalog of content! What an amazing idea -- well done, fellas!

I think this dish is particularly fascinating because it was invented in recent history unlike many traditional dishes around the world being centuries old passed down through several generations. It’s an excellent result using the time in history that required creativity and ingenuity to utilise local resources in unique ways to sustain the population who were neglected

Yay making ambuyat from Brunei my home country

Is this series carrying on? It’s disappeared 😢

This is a very interesting series, and I can't wait to see what is tried out next. Also, I appreciate Barry's reaction at 9:20

Best series ever. first 2 hit this right out of the park... so many more letters to go. I am a huge fan of fish sauce, sambal, shrimp paste, and fermented just about anything. I am famous for putting fish sauce and gochujang in things that offend many folks (fish sauce in Mediterranean tomato or meat sauces is my favorite), but nobody ever complains when they eat the finished product. this dish is going to inspire me some more. I am going to have to try these sauces. Well done!

Y'all best be making Fufu! Apparently it's delicious. (I've never tried it)

We do this exact thing with the starchy soup thing in Eastern Europe. We just dont eat it. We use it as home made wallpaper glue

This is my new favorite series! I’m learning so much! Love the video!!

obsessed with this new series! yay learning!

It's been 2 months , has this concept been canceled?

Happy Wednesday to SortedFood HQ and the Community! 2 minutes lates but I’ve arrived 4 seconds within the notification to see what we have in store today.