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anthony: ah. these days, one often eats quickly in a place like this. yakoyo, serving traditional nigerian dishes made the way they should be made. iqou: this is called ewedu, juiced nigerian leaves. anthony: ewedu is a soup from the yoruba tribe. crayfish, chilies, locust beans and jute leaves. this is good. oz: have you had jollof rice? anthony: it s rice cooked with atim: tomato sauce. oz: spiced tomato sauce. it s almost like spanish red rice. anthony: jollof rice a staple across west africa. country of origin? don t get into that issue. it s contentious. all i can tell you is it s delicious. now who runs these businesses? atim: you walk in and you see an old lady sitting by the corner, her eyes are darting. iqou: yeah. you know she s checking, counting tables you know, has the girl brought back my money? so she sits there to control her money. anthony: in the back, you see a guy cooking big batches to refill. iqou: yeah. ....
Squash and charred tomatoes topped with sizzling brown butter and pine nuts. that s sweet and sour rice wrapped in grape leaves. raft: this looks so good. joy: the hummus is great. raft: this is my favorite cuisine. anthony: so how s business? joy: it s been an interesting three years because i feel like every year we ve been like refining the process and trying to get better. we re the little guys. raft: right now. we re mom-and-pop. joy: yeah, we re the mom-and-pop, but see the difference is washington state set up the law to try and help mom-and-pop s get started. anthony:how did you convince the family? this must ve seemed like a sketchy venture. raft: it s a gamble. joy: he said, hey, i got a family meeting. i need you here tonight. ....
Little more about the chef? dasho: oh, she and husband are both colonels in the royal bhutan police. darren: oh, wow. kesang: you have to use the finger, touch. so that the flavors come out. anthony: these recipes, where did they come from? dasho: they come from the farmers, from all the local houses. just passed down. kesang: these nine grains have a very historical and spiritual significance, because there was one saint called drukpa kunley, he s known as the madman. dasho: the divine madman. kesang: yeah, divine madman. so when he came to bhutan, he carried the nine grains. this is the hide, the yak hide. anthony: yes. kesang: hot szechuan pepper. lots of tomatoes to turn down the pepper. here is the yak hide. it s a delicacy. and then this is the green one is the orchid flower. dasho: i always think it s very exotic, the orchid. they say it s good for your health. darren: that s really amazing. anthony: can you tell us about the famous gross national hap ....
anthony: let s face it, i like a procession and all but who likes a bunch of guys in hoods coming in your general direction? i don t. frankly, it creeps me out. time for a drink perhaps. this is tabernaculo, as best i understand it, an easter jesus and mary themed drinking establishment where between drinks one can ponder the agony of the christ, but with sausages. is it like this all year or just over easter break? pedro: it s the whole year. anthony: the whole year, it s always like this? pedro: the whole year, yeah. you have incense whole year, uh, easter music whole year. anthony: now, is this a week for quiet contemplation and worship or is this a party week, or both? pedro: both of them. anthony: throughout the course of the week, over 40-odd processions will creep slowly through these streets. ....
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