Best Ever Food Review Show's video: What the Chaga Tribe Eats in a Day EXTREME African Food in Tanzania

🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/MoreBEFRS 👕 BEFRS MERCH » https://bit.ly/ShopBEFRS 💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty-free music: http://share.epidemicsound.com/BEFRS - - - - - - - - - - - - - - - - - 1. CHAGGA VILLAGE ADDRESS: Tanzania 🇹🇿 MTORI (BANANA SOUP): Peel and slice unripened bananas and yams. In a pot, boil beef then pour out the beef stock. In the same pot, add bananas, boiled beef, and yams. Add salt and water. Cover with banana leaves, then cover with a small pot to allow it to steam. Let it sit for 30 minutes. Add water and oil and allow it to steam more. Mash everything together. Pour in warmed beef stock and continue mixing and mashing to make it softer. 🇹🇿 ROASTED GOAT: In a pot, add salt and the goat's neck and blood. Remove innards. Skewer it and place it on a roasting spit, rotating it every 20 minutes. After about an hour, rub lemon and salt on the goat. Continue roasting for about 2 more hours. 🇹🇿 MACHALARI (GOAT INTESTINES): In a large pot, add all of the organs and intestines (whole) and water. Place the pot on the fire and allow it to boil. Add bananas. 🇹🇿 GOAT LIVER: Skewer the liver and place it on the fire. Let it cook for about 15 minutes. Wrap it in cahl fat. Place it back on the fire for 10 more minutes. 🇹🇿 BLOOD & CLEAR SOUP: In a pot, boil all of the innards. In a bowl, add half a cup of raw blood. Add 3-4 ladles of white soup and mix. Add some goat tripe. 🇹🇿 KITOLOLO: Clean the greens and slice them thinly into a bowl. In a separate bowl, slice banana thin. In a separate bowl, crack and peel kweme (oyster nut) the grate it. In a pot, add leaves, banana, nuts, and more leaves. Add soda ash mixed with water. Place on fire. After 30 minutes, add sour milk (fermented for 2-3 days) then mash. Banana beer: mix cooked banana and after 3 days of fermenting, mix with millet powder and let it sit for a few hours then enjoy! - - - - - - - - - - - - - - - - - 💬COME SAY HI: INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow) FACEBOOK » http://bit.ly/BEFRSFacebook 💗SUPPORT OUR MISSION: Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf. 🥒 ABOUT BEFRS: Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer. If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture. - - - - - - - - - - - - - - - - - 🎬 CREDITS: HOST » Sonny Side DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải CAMERA OPERATOR » Nguyễn Minh Đức VIDEO EDITOR » Tiep Tran COLOR & MASTER » Quí Nguyễn PRODUCER » Liz Peterson PRODUCTION COORDINATOR » Huỳnh Hà My PRODUCTION ASSISTANTS » Khoi Chung & Huỳnh Nhi LOCAL PRODUCER: Gumbo Mhandeni (@the_vigillant) PRODUCTION COMPANY » Experiential Travel Africa (email: info@experientialtravelafrica.com)  LOCAL FIXER » Adam Nikinde LOCAL PRODUCTION ASSISTANT » Fahad Fuad Selected tracks via Audio Network For business inquiries: marketing@befrs.com