CHEAPEST African Street Food!! Ghana’s Giant Outdoor Market!! - Legendas Bilíngues
This fried bread right here costs 40 cents, and this piece too costs only $1.50.
Right now we're in West Africa's biggest market.
It's called Makola, and they have some of the cheapest street food you'll find anywhere in Africa.
I'm here in search of Africa's most extreme street food.
Is a pretty gamey dish?
Food that's also extremely important.
affordable, and by the end of this video, after the sun goes down, this every food from Ghana.
We'll hunt down a food you can only find in the dead of night.
But butts, turkey butts, or I say turkey tails, a food that's actually illegal in Ghana.
Despite someone selling it,
you need a sharp eye,
here, illegal, or The food is always on the march, constantly in motion, skillfully carried on the heads
of these hawkers, always moving, appearing, then disappearing in a flash.
Luckily, I'm with Chi Chi, a social media personality, restaurant owner, and a fool lover who can sniff out any hidden treat here in Ghana.
So we're starting our tour with a food that's illegal.
Exactly.
Meanwhile, there's a woman here with a glass case, proudly and clearly displaying turntales to the world.
Yeah.
How does that work?
It's a delicacy in Ghana.
In 1999, the government declared all poultry products above 15% fat to be banned.
Meanwhile, turkey tails consist of nearly 45% fat.
Let rules that aren't informed.
are you happy that it's illegal so it scares away your competition from also selling turkey tails?
Now the turkey tail is a forbidden food with a scarlet letter at one that this woman turns into golden treasures that doesn't
dine on daily.
So it's good that it's illegal.
I mean it's good for business.
It's good for business.
Let's go for it.
Oh I feel naughty.
Cheers.
Oh yeah, some part of it tastes like greasy fried chicken.
It's very oily.
It's almost just pure fat with skin on the outside that's been fried,
so it's a little bit crispy or more tough than the rest of the bite.
Other than, are you making this at home?
Yeah, it's actually mixed at home.
Tell me a little bit about this preparation.
You did it.
you blend habanero pepele, galé, onion, ginger, and it all together and outside you deep fry it.
Super simple, straight forward and illegal.
This is Makola Market, right?
This is where everything happens and it's so busy.
If you come to Ghana and you don't visit Makola, you don't see what the central part of Ghana is all about.
Located in the heart of Ghana's bustling capital of Afra,
you'll find McCulloch,
one of West Africa's biggest open-air markets from the crack of dawn until the sun sets, this place hums with the rain.
rhythm of commercial activity and trade, teaming with energy, colors, and sounds.
Generously offering an overwhelming sensory overload at every turn.
It's a place you can get anything you can think of.
When you look around,
you can see clothes,
you can see spots that you can see, spots that you can see food, and everything is on a wholesale price here.
Today we're here for...
the food.
What we expect to find?
You can find a wide variety of things from kenke,
which is made from kondo, to jollof rice, to see that to be, we call it gobe.
The street food scene here is where convenience meets complexity.
You'll find everything from head carried to lights all the way to proper food stalls, serving up more intricate dishes.
that demand time, attention and love, like this, an iconic handy-in-stoo where every bit of the cow's remnants are brought to life.
We'll be trying it soon, but first, Gunny and Gasoline, a calorie bomb that fuels moguls for just pennies, and this time, it's actually legal.
First all, the name is unique.
It's of letters and a number.
Yes.
It combines gary, oil, beans and egg.
And the name is an acronym derived its key ingredients.
Okay, we skipped over the gary part.
Who's that guy?
It's crispy, cassava, like cassava flea.
It makes it much more heavier and condensed.
So when you add the gary, trust me, you can go Here's how it's made.
Soak beans overnight and boil until they soften up.
Dish up the beans, then the gari, then add palm oil and mix it all together.
Now for the toppings.
At least one hard-boiled egg is a must.
But if you need more fuel, there's nothing wrong with adding some slices of fried plantain.
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Now, back to the show.
gravy and the flakes do make it feel more thick yeah I think it's also just
adding more nourishment you can have a bit of the plantain some sweet plantain
to go with that more like savory heavy bean yeah and we have some egg we love
it all right eggs good but I think the sweet plantain mixed with some of that
savory super heavy bean with the oil in there too.
It's a nice combination.
So far we've just had barely a taste of ganyan food.
But guess my big question as we're getting into the day is how is ganyan food different from other countries?
Ganyan food to me is so broad and so versatile that it's on ending because of the number of regions we have.
We have 16 now that is different culture goods.
and each ethnic can see has a different kind of food that goes on,
but one thing I can say, Daniel is high dominated of carbs.
Let's say 60% of the food being carbs.
If you feed a Ghanaian and the carbs are missing or it's all a lot from the place then something is missing.
The varied staple carbohydrates of Ghana include beans, cassava, plantains, yes, We like our food spicy.
We want to taste the flavors of the spicy.
We have a soup or a stew in Ghana with ginger, garlic, for onion, it's missing.
No way.
With this falling coastline, fish is a big deal in opera, making a splash as the top protein.
Alongside chicken, beef and sometimes snails.
That is massive.
especially for a land snail.
But we'll get to that on a different episode.
Next up, a meal that's oozing with flavor.
It's sometimes slimy, and it's always a hands-on experience.
I immediately we don't have any coloring.
If you get lost in the right alley in Makola Market, you may- stumble upon Haja Habibah's shop where they're serving this.
This is actually one of my favorite foods.
This teaset, but the actual name is tous-a-fi.
Mostly eaten at the northern part of Ghana.
It's an experience.
I wait for you to try.
Don't try to resist.
Tous-a-fi is made from three main components.
First, the base makes corn flour with water until it becomes...
a new creature then add in boiling water and stir constantly until smooth and velvety gradually
add in a mixture of corn flour and cassava flour to the boiling pot you know around Africa
there's many different types of carbs made from maize you go to Tanzania they call it Ugali and
there it's much more thick here this is much more velvety, almost like silky.
Now, for the green sauce.
That's actually the local name of the leaves the sauce is made from.
More commonly known as jute leaves.
Chop and boil them with onions.
Add salt, fish powder, and dawa dawa.
Simmer.
Stir until soft and slimy.
The third and final component is the protein stool,
a bold blend of flavors including tomato paste, onions, peppers, garlic, ginger, salt, and your choice of protein.
But you're at this stall, it's going to be beef organs.
Assemble the dish and it's ready to eat.
That good.
Did I take my watch off?
No.
I'm such a messy eater.
No.
You'll be fine.
Okay.
Take a little bit of it.
Oh, just a bit.
And it up with all the soup and stuff like that.
Mm-hmm.
Good.
Oh, it's really thick.
10 around.
If you lose the slime, watch the 10 around.
Oh, yeah.
That's a good idea.
Now let's go.
Alright, cheers.
Mmm.
Oh, that's good.
It's such a deep flavor.
It's spicy.
There's something in there that tastes charred or burned It's habanero pepper.
That's good.
This is such a new food for me Mmm.
I don't know what to compare this to except for maybe a finely mashed mashed potato There's something that tastes very savory.
It tastes smoky.
It could be dry fish.
That's what it is and the youth fish powder for the sous-bing.
Wow, you know, the Vietnamese have fish sauce.
Here, the smoked fish, when it gets concentrated and then put into the stew, it adds so much flavor.
All right, I'm gonna talk about that.
Let's get into these organs.
I got a lot of stomach.
This is why we call it the It feels like the tao.
Oh, yeah.
I have the leaver.
You want some tao?
Cheers.
That's pretty good.
I gotta say, I'm very impressed.
How long do you think they cooked this stew with that stomach?
Because it's so soft now.
I mean, it's little bit chewy, but it's not too chewy.
You know, in total of this, come in close to 20 minutes.
It's so good.
I'm not even talking chewy.
What I mean?
Eating this part of the animal, honestly, it's 50-50 that it's gonna be good.
And depends on, usually, the preparation.
Here, they absolutely know what they're doing.
Do you know how much this costs?
This is $1.5, though.
That's wild.
That's That's so insanely affordable.
So you're doing social media, and you own a restaurant.
Yes.
Which one is more fun?
Oh, this is hard.
I'll say the one that I took about...
food because not just my food but what other people could go because once good food I want to talk about it."
From a determined childhood dream to a thriving reality today,
Chi Chi is going strong, running three restaurants with a thriving catering service at the same time.
But now her sights are set on an even bigger mission, putting Ganyan food on the world map.
of Ghana represent the food of Ghana in general.
I mean, food is an art.
There's no one way to food.
But if you want, the indigenous way is done and how it's been preserved by the years, then she food is a reliable place.
Hi.
So left one market, we've come to another.
Right we have what looks like an egg sandwich.
But what is it really?
This is no ordinary sandwich.
This is an egg sandwich done the Ghanaian way.
It's well known and documented that a flat sandwich is much more delicious than a big thick sandwich.
Welcome to Emmanuelle's spot, where the omelet are packed to the brim with the colorful medley of fresh vegetables and the spicy king of chilies.
Grab some bread and give it a good smack, whatever tool you have laying around.
You know what she used?
It's like a paper towel dispenser you put on your corner.
She used that to pound our sandwiches.
I it.
Cheers.
Oh, that's nice.
This might replace kabobs as the best drunk food.
I underestimated the bread.
It's just some cheap bread.
It a nice elasticity to it.
And once you pound it, you don't want to kind of like thick.
It's one to chew through.
I really do love it.
The 75 cents.
I'm dead a lot.
Why do you think food is so cheap here?
things, we could use them.
We lots of 40 pounds here.
So are very affordable.
That's what we even love eggs.
It's one of my favorite things today.
Even though it's probably not a food that represents Ghana on the international stage, it's just yummy.
What is the name of this market?
It's a nice market.
It's a different vibe.
As the sun sets and daylight fades, Ghana a street food scene ignites with newfound energy.
From classic comforts of grilled and fried treats to food that dares to defy convention, a bold fusion of pasta, beans and rice.
This is a moment for card lovers to rejoice.
rice.
I'm going to ask myself, are we Chinese?
We turn each rice every day.
Before that, a dish that only a true carnivore could appreciate.
Right here on this plate.
This al puerco.
It's pork.
Do me do.
That's what we call it.
This and smells amazing.
Pork is rare in Ghanaian cuisine.
Possibly.
because of about 20% of the population practices Islam, but that doesn't stop Joyce Odomic from showcasing her roasted pork.
That is for folks who don't mind being a bit haram.
The tomato usually smoked in a plate oven then fried upon ordering, but its magic comes from its spice.
Marinated with ginger, garlic, onion, chili peppers and a hint of aromatic cloves and cinnamon.
When the tomato is ditched up, it's showered with a spice blend including dried cayenne pepper, salt, ginger, brown rosemary and onion powder.
so many utensils and spoons, toothpicks.
Now is there a part of the pig that you prefer because I saw this stall earlier and there's just a whole half of a pig head on top of
everything.
Is a pretty prized part?
That's the selling point so that you know that this is what they are selling because not everyone eats pork.
They could just write it on a menu but no let's go with the animal head.
This drum food.
It's greasy.
It's a big crispy on the outside.
It's so heavy.
You pair that with some onions.
I like that.
That on there.
It's for real.
It's like a little ganam masala.
Yeah.
Who do you think is eating this?
Everyone.
At last is time for the final showdown, an absolute food mountain that sits upon a leaf.
The locals call it Chincaffa, and you can find it here at the stall of Molotecia.
First of all, this restaurant's name.
It anointed lady.
That's not even the best part of this place.
Let tell you what they deal in as they say.
I'm talking parties, weddings, engagements, funerals.
That is the full circle of life.
Is that one-stop shelf?
You have a restaurant, do you do weddings and also funerals?
Yes.
Here's how it's made.
On a leafy plate, fluffy, perfectly steamed rice forms the base.
You you can use the even throw in some boiled red-eyed peas and pasta.
To tie all the carbs together,
top it with a rich beef stew,
boasting meat, tender cow skin, and a flavor pop, coming from habanero peppers, ginger, garlic, onions, thyme, and a touch of salt.
So there's kind of the sauce from the stew, and that kind of becomes our spaghetti sauce.
I we work our way up to the beef chunks.
There's beans, a bit of lettuce, habanero, cheers.
Oh wow, that's complicated.
Heat, a lot of salt, savoriness, something black licorice in there.
Just hint of it.
And maybe just because they really overcooked the stew for a long period of time just to
get this color and to get it to last, and it can last for two days without going by.
Because of the way it's prepped.
Also, there's a low to salt in there.
Yeah.
It's very salty.
But this is super delicious.
Mm-hmm.
All right.
So right here, I got a big old piece of pork skin.
Now here's a question I have.
In the US, every beef gut has a name.
Mm-hmm.
What you call that?
I don't know what to place this one.
Exactly.
Let's be eating every part of the ruminant.
Cheers.
Cheers.
So tender.
Well, mine had a of skin on it.
Oh.
I like it though.
It's way too salty, but it's delicious.
I agree.
So the protein is a bit more soft, a little bit more tender.
The skin is a bit more thick.
Yeah, I think.
A little tough, but in a fun way.
I like the skin, but when you get them together in one bite, your mouth gets confused.
Yes, yes, yes.
makes sure of textures, but I love it.
Today we've had a little bit of everything.
Everything from an egg sandwich to beans made cool with branding.
Calling it something like gobe.
But then we really had some complicated dishes.
There's this.
There's a tea set and those really had impressive culinary meri and incredible depth of flavor.
Either I've never had African food like that before or my brain and tongue are just picking up on how good it can be.
And I certainly think foods like that have not gotten enough credit.
For you, where do you hold Ghanaian food what end up on the map?
internationally in the future.
I want Ghana food to be projected internationally where we are known for something,
like in ways how come back guys to Germany and plasticize to Italy.
The moment Ghana comes to mind and you're thinking food,
and it is jello for me, because it's been an ongoing battle between Sierra Leone, Ghana and Nigeria about Who makes the best Jollos?
But this Jollos is different.
This is the moment I'm true.
This is tough.
Let your heart speak.
I it this way.
I've had Jollos in two countries.
Mm-hmm.
That's you.
Look the time.
Yeah, we better get gone.
Hungry.
For more fun food videos, join me at more Best Ever Food Review Show, a channel that's unfiltered.
Oh, look, the server subscribed now, and you probably won't regret it.
This is every food from Ghana.
clubbing.
Right, can do good dance moves for hours.
Well, no one needs to go back to five or six.
I'm just saying.
Popping ecstasy.
Need a go bay.
Mm-hmm.
You're good for tonight.
Yeah, but you will be thirsty.
Definitely.
It like running a restaurant would be a It's a more stressful.
You worry about inventory, ordering stuff, hiring people, firing people.
Yes.
On the spot.
Hi, I'm fired.
On the spot.
This is so refreshing.
It's so refreshing.
I only have sweat more ever than today.
This the hottest protein you've been to so far.
What do I got locked in a sauna for six hours?
I almost died.
I sweat more.
today.
To make it healthy she put salad inside.
I've no idea what you said.
Balanstag.
Oh Balanstag.
I think you said Palestine.
I'm gee let's not talk about it.
Oh that's the end of video number one here in Ghana.
I to say a huge anyways I to say a huge thank you to Chichi.
Chi Chi is a restaurant tour,
she's also a content creator, Instagram is her main platform and you can find her here, go follow her fun food adventures.
She was an incredible host today and I could have done it without you.
I feel like I've learned so much about Ghana, the food and my gosh, I gotta try your total price.
In let's do that in the next episode.
Yes?
Anyways, that is it for this video guys.
Thank you so much for I will see you next time.
Happy!
Oh, you didn't say peace.
Why is she running away?
I was starting for it.
I need that one.
Should we do it again?
Okay, no chance.
Oh
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