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- Oh, there it is. (laughing) So we're making whole cow head. And there it is, guys. That's the extreme, extreme full cow head of Kenya. This is gonna be insane. Oh, it's heavy. Chef is gonna be here in a minute. I'm a little bit overwhelmed, but it's a local delicacy and that's what we travel for. And the tongue is always the most juicy. We'll see how it's done. All right, check it out, guys. It's Trevor James. Just got into Kisumu, Kenya and this is gonna be an amazing video.
This is the land of fresh Kenyan seafood. There's a lot of amazing delicacies and we're going full on for an amazing food adventure. Let's go check it out. (upbeat music) In this video, we're going deep for an amazing food tour of this lakeside beautiful town in Kenya. Joined by two local guys, Jacky and Lauren, who are taking us all over and finishing up with perhaps the most insane home-cooked curry ever seen on this channel, whole cow head curry.
Let's just get right into it, guys, 'cause it just gets better and better. Let's eat. Hi, Lauren. How are you? - Hi. - Nice to meet you. - Nice to meet you, too. - [Trevor] Well, here we are, excited. - We are all excited. - [Trevor] Dunga Beach. - The fish is calling our names. - Yeah. (Jacky laughing) Here we are, guys. Dunga Beach. Famous for perch and tilapia. This is Lake Victoria, right? - Yeah. - Yeah, it is.
- Second biggest freshwater lake in the world, I hear. - Yeah. - Wow. - And it connects three countries. - Three countries? - That is Uganda, Tanzania and Kenya. - [Trevor] Wow, it's beautiful. Let's go take a look. Oh, what do we have here? A sardine? - Sardines, yeah. - [Trevor] So this is used in the cooking or do you just eat them straight? - You can eat them straight when they are deep fried.
- Oh, deep fried? - Yeah. - Oh yeah, we got fish here. - These are small Nile perch. - Hello! - Small Nile perch. Hi, how are you? (vendor speaks in foreign language) How are you? - Hello. - So, I have catfish, mudfish, tilapia, dorado, omena (indistinct). - Oh, you got everything? - Wow. - You've got a lot. - What's the best? What's the best one? - All of them. - All of them? - Yeah.
- Okay, let's go take a look at this market. It's full on. What are these? - So these are the sardines. - Sardines? - Yeah, we call them in our local language, we call them omena. - Omena. - Omena? - Yes. - Oh, look at all these sardines. Oh, what do we have here? - So this is tilapia and this is Nile perch. - Nile perch? - Yeah. - The famous Nile perch? - Yes. - Wow. (Lauren laughing) And how is this cooked? This is a deep fry?
- It can be deep fried, it can be sauteed, it can be grilled, it can be boiled. - Oh wow. - Also roasted. - It can be roasted. - Oh, and roasted? - Yes. - Yeah, yeah. (chuckles) - Oh, they're going on right in the oil. Look at that. So they're, ooh! (oil sizzling) - [Lauren] It's amazing. (Lauren chuckling) It's amazing. - Yeah. - Wow, it looks good. Oh, and what are these here? What are these ones here? - Sardines.
- Fried sardines? - Yeah. (everyone chattering) - Wow, this is like the ultimate fish fry station. Look at all these giant woks. Oh, and here's the sardines coming right out. And these are your clients buying the fish? - [Vendor] Yes. - So it's a very popular item here in Kisumu. - [Lauren] Fish is our staple food. - Staple food? - Yeah. - [Trevor] Oh, finished. - They were the ones that you were filming.
- Oh, finished. - They are omena. - You can try this. - I can try. - Perfect, yeah. - Oh. - And they are very hot. - Just try. Perfect, yeah. - Mm! (Lauren laughing) - I want to try it. - Yeah, try them. - Oh, those are addictive. And they're seasoned really nicely. - [Lauren] It very, yeah. And it's fresh. - [Trevor] Oh, and what's going in here? This is the. - [Lauren] This is the helicopter fish.
- [Trevor] Helicopter fish. - [Lauren] And the seaweed. (pan sizzling) Yeah. - Oh. - Wow, wow, wow, wow. - Wow. Looks good. - Wow. - Oh, look at these, helicopter fish. Wow, there it is. The helicopter fish. The helicopter fish and the seaweed. - And the seaweed. - Should we try it out? - Yeah. - Yeah, we should. - Which one's the helicopter fish? - This one. It's sunny. - This one? - Yeah.
- [Trevor] It's very hot. - It's hot. - Is it good? Mm. Oh yeah. Sweet. - But not sardines. - Sardines are more aromatic. They got that upgraded french fry flavor. Mm, I like the sardines more, though. They're more addictive. - Yeah, they're more additive. - They're more addictive. Delicious, but I gotta say, I'm really looking forward to trying these giant, juicy tilapia. We have to try one. Let's go to the restaurant.
- Yeah, let's go to the restaurant. - And the Nile perch. - And the Nile perch. Yeah. This is like a nice warmup. Let's go have a tilapia. And here we are. Nutritious hub. - Yes. - Nutritious hub. - Here's the outdoor kitchen. Amazing. So a staple meal here in Kenya, right? - Yes. - Ugali, yes. - Ugali? - Yes, ugali. - It's so thick and healthy. - Yeah. - Very healthy. - And here we have the kachumbari, right? - Kachumbari (speaks in foreign language) - [Trevor] Wow.
- So we have tomatoes, onions and some dania. - [Trevor] And we eat this with the fish? - [Jacky] With the fish. - [Trevor] What are we making down here? - [Chef] Here we are making fish wet fry. - Fish wet fry? - Yes. - Oh. - So we shall take this. - [Trevor] So we're gonna put the tilapia in here? - In here. - [Trevor] Oh wow. What type of sauce is it? - It's just tomato sauce. - [Trevor] Oh, and here's the ugali. - [Chef] That is the ugali now.
- [Trevor] Oh, and the fish. - And the fish. - Double time. - Yeah. (laughing) - Amazing. Oh, it's really thick and dark compared to the white ugali. - [Chef] Yes. Yes, it's thick and dark compared to the white ugali. - There's the ugali. - Yeah. - Look at that brown ugali. This is what I'm most looking forward to right here, the sauce. The fish with the sauce. - The wet fry. - Come take a look. The wet fry.
Oh my goodness. Look at that. It looks so flavorful. There it is. The tilapia. Oh! Look at the color of that. And there it is. We got all the good stuff. - Yeah, it looks amazing. - [Trevor] All from the lake. - All from the lake. - All from the lake. - Fresh from the lake. - Oh! What's that? - Sukuma kali. - Sukuma kali. - Oh, kale. Thank you, Chef. - Thank you. - Thank you so much. - You're welcome.
(everyone laughing) Incredible. Let's go try this out. And here we are. Oh, my goodness. - Sukuma kali. - [Trevor] So how does it go? You just take a small portion? Let's go, let's go. - Yeah. - [Trevor] Let's try it out. - [Lauren] Let's try. - [Trevor] Oh, look at. Oh, it's so soft. - Very soft, yeah. - Oh, you take the kachumbari after? Okay, okay, okay. Oh, I'm late, I'm late. - Oh.
- Let me try, let me try. Is it good? - Mm. (upbeat music) Mm. (Lauren laughing) The millet is so wholesome. And then the greens, as well, so healthy. Then you got a juicy tomato sauce tilapia. Oh, my goodness. And that salad looks good, too. - Mm. Oh, this is good. - It's good? - Mm, it's good. - It's good. (chuckling) - [Trevor] These fish dishes are so addictive. - [Lauren] They are. - You can't stop eating. - And crunchy. - I think I'm gonna come on a food pilgrimage, and just come for this next time.
- Mm hm. - Oh, yeah. When I'm missing fish, I'm gonna fly here. (everyone laughing) Thank you so much. It was delicious. So delicious. Wow. - So delicious. - It was incredible. Thank you. And we're going for more food. - Yeah? (Trevor laughing) - Let's go. And here we are. Time for the cow head. - [Lauren] Time for the cow head. - The most famous whole cow head. - Yes, the most famous. - Should be good. - Yes, deep fried.
- Beautiful. - Yeah. - On the outskirts of Kisumu? - Outskirts of Kisumu. - Right up here? - Yes, it's the village. - Local little cow head shop? - Yeah. - Amazing. - We're gonna try (indistinct) and some chips that go with it. You are gonna see everything. - Let's go. Morning, guys. Oh, here's the whole cow head coming in. - [Lauren] The whole cow head. - Wow. Oh, look at this. The whole cow head. Kenyan special.
The whole cow head. Oh, there it is. (laughing) And there it is, guys. That's the extreme, extreme full cow head of Kenya. This is gonna be insane. Oh, it's heavy. Chef is gonna be here in a minute. I'm a bit overwhelmed, but it's a local delicacy and that's what we travel for. (upbeat jazzy music) And the tongue is always the most juicy. We'll see how it's done. Oh, here's the first step. Time to burn it.
I think this is just to remove the hair, right? - [Chef] Yeah. - So that's the first step. And then we're gonna see what the next step is. Right now they're just scraping off, removing the hair. That's part of the process. I've seen the lamb heads being done, but not the cow heads. With Dre, the owner. - Yes. I'm the owner. I started this last year. - [Trevor] Amazing. So you're selling a few of these every week? - Yeah, every week.
- [Trevor] How long have you been out here? - I've been out here for like, eight years strong. - Eight years? - Eight years strong. - [Trevor] Amazing. - So the business has been like, six years strong. - Here it is. Oh, time to wash it. Here's the moment. (water spraying) Oh, ho. Pressure wash the beef head. So this is- - Gotta get cleaned up, man. - You gotta get it clean? - Yeah.
- Well, I've never seen anything like this. - Oh, for real? - Yeah. It's like a car wash. - It's a cow wash. - It's like a car wash. Cow wash. - A cow wash. It's nice and clean now. - Nice and clean. - So let's see the next step. - Ready for action. - Ready for action? - Yeah. - Okay. Here we go. Oh, wow. Time to make the cow head. Oh, and we got the leaves coming in. There it is. - Good, yeah. - Looks good.
Cutting out the tongue? - Yeah. - That's the best part, right? - Yeah. Tongue is a lot of people's favorite. - Juiciest. - Yeah. - Have you guys ever had a whole cow head before? - No. - No? - And the tongue. - It's so big. - [Trevor] D? - No. - No? (laughing) Oh, and here's the opening. That's the jaw. So we got a lot of meat out of this. - [Lauren] Yeah. - Next step guys, take a look at this. The beef is going into the pot, and I believe the next step is to boil and wash, right?
- Yeah. - And then make some special dishes out of it after. Oh, and this is the tongue? - Yeah. - This is the best part. Look at this. So, scraping the skin off. Wow. It looks good. We're making our way to wash and prepare the beef head. This is the whole beef head meat right here? - Yeah. - Everything? - [Trevor] Wow. - [Chef] That's the tongue, yeah? - [Trevor] Oh, that's the tongue? - [Chef] That's a huge one.
- It is. - Yeah. - Cool. Okay, here we go. Oil going in? - Oil got to go in. We need more oil in there. - [Trevor] Ooh, what are we doing here? - Crushing some black pepper. - Oh, just pure black pepper? - Yeah. - [Trevor] For the beef dish? - [Dre] Exactly. - We got all the spices ready? - [Dre] Yeah. We got all our spices. - [Trevor] Oh, going right in the oil? - Yeah. - What do we got here? - We got turmeric.
- Oh, turmeric. Oh, wow. - Then we got pink salt. - Oh, pink salt? - Yeah. - Himalayan. - Exactly. This is the proper salt people should use. - Going right in? - Yeah. - And then, what's this here? - This is soy sauce. - [Trevor] Oh, dark soy. - [Dre] Yeah, dark soy. (oil sizzling) - Oh, going right in. Dark soy. Oh, look at that sizzle. So we got turmeric, dark soy, black pepper. Oh. - And curry powder.
- Oh, curry powder? - Yeah. - Oh, you can smell that curry. - And a little bit of cinnamon. - Cinnamon, oh. And then the beef going in. - Yeah. - Oh, look at that. Wow. (oil sizzling) That's a full head right there. - Yeah, that's a full head. - Oh, my goodness. - Full head. (metal clanks) (oil sizzling) - That's incredible. It smells amazing. You can smell that curry. - You feeling?
- Yeah, you can smell that curry and that dark soy. What do we got here? - Yeah, we got ginger. - Oh, ginger. - Yeah. - Oh, yeah. - And garlic. (utensil clunking) - Yeah. - Oh, and garlic in here too? - Yeah. - Oh, yeah. Look at that. The cheek is in there and the tongue too, right? - Everything, - Everything. - Everything. - Oh, cover it? - Yeah. - And let it simmer. Exactly. - [Trevor] What's this? - This one goes in there.
- Oh really? - Yeah. - [Trevor] This goes into the cow head? - Goes straight up. - This is unique. - Oh. - [Trevor] It's like a beef curry with pineapple. - Yeah. - Oh my. - You really can't go wrong with fruits, man. - Oh man. So unique. - Hey, I'm saying Lowering Hill guests are my guests. So Trevor and the crew, gonna be taken care of. - Thank you, Dre. - Hopefully, you know. - This one is what goes in now. - Wow. - Yeah, straight up. - Pineapple beef curry, almost.
- Yeah. - That sounds incredible. - I'm telling you. - [Trevor] Here it's going in. (upbeat music) - [Dre] Oh, ho. Look at that. (metal clanks) - And just look at this, guys. This bubbling beef head curry is unlike anything I've ever seen. We got pineapple, we got a whole beef head, we got curry powder. All the good stuff in there. The black pepper. Wow. The turmeric is amazing. And Dre is a true master of this village food, I can already tell. Then we got some green onion and some regular onion going in.
Nice. - Good looking, good looking. - Yeah. It's there it is. Oh, and this is the fresh sugar cane factory. - Yeah, this is fresh sugar cane, man. - And this is all sugar here. - This is all sugar cane, man. We get this from the side of Kenya that's called Kisi. - Kisi? - Yeah. - Oh, and is this the ginger and lemon? - [Dre] That's the ginger and lemon. - Oh, yeah. You make a little sandwich out of it, yeah.
- Same way you can squeeze in your cardamon in it. - Yeah. - Yeah. - You have to add in ginger and lemon. To balance the sweetness. - Ginger, lemon and the sugar cane. - [Dre] Yeah. - [Trevor] And the ultimate combo. What do we got here? - [Dre] We got tamarind. - Tamarind juice? - Yeah. - Oh, you can see it's so full of tamarind. Oh, and sugar cane as well. Chilled. - Chilled. - Chilled, yeah.
- Chilled sugar cane. (blender whirring) Oh, look at that. - It looks like a milkshake. - It's got the tamarind water, the sugar cane juice. - And the chocolate mint. - Chocolate mint. - Yeah. - [Trevor] Wow. Look at that. - I really hope the balancing was good, man. Ah, we got it. - Cheers. - Cheers. - Cheers, cheers. - Cheers. Try it out. Mm, mm. Oh wow. It's delicious. - [Dre] You think?
- You got the sweet tamarind, you've got the minty. - Yeah. - The sugar cane. - You can taste everything. - Mm. - For real? - Yeah. You can taste everything. - Oh, and the ginger. - Like really, yeah. - After that amazing, refreshing drink, we are witnessing a bajia, right? - Bajia. - Bajia. - Fresh bajia. - So what is it made of? - The peeled potatoes. - Peeled potatoes. - And they have already created a paste of some flour.
- Flour. - Dania, which is coriander. - Oh. - Basil. Turmeric for the color. - Wow, look at those. Basil and turmeric potato patties. Is that right? - And as well, the coriander. - Oh, the coriander. - Oh, and there they are. Those are the bajia. - Yeah. - And there it is. The bajia. - Yeah. The Kenyan bajia. - Kenyan bajia. Let's try. Amazing. And Dre's got us some passion fruit juice.
Wow, this is amazing. This is like the snacks before the beef head. - Yeah, yeah. (everyone laughing) - So you should eat a lot because they. - With the juice. Wow. Okay, okay. Gotta try. - You can feel the basil. - Mm. - You can feel the basil. Sweet. - Ooh. Wow, you can taste the basil. The season's so nice, crispy and satisfying and addictive. They're like upgraded french fries. Yeah. Beef is ready. - Yeah, beef is ready, man.
- Wow. Look at that beef. Hey guys, we've been waiting for five hours for this beef and it is gonna be worth every minute because you can see it's just, the sauce has reduced. It's thickened and it's gonna be really delicious. Take a look. Oh, the curry is ready. Look at that. Wow. And here's the banana leaf for the dinner, for the meal. Amazing. Oh, so we're gonna have some amazing beef on this, on these banana leaves. - [Dre] Yeah. - There it is. Looks really good.
Oh, it smells, you can smell the curry in there. It smells so good. Oh, that's the tongue. Slicing it up. - [Dre] So you know, at least a little bit for everybody. - Yeah. The best part, right? - Yeah. - Oh, look at that. What's that? Oh, more tongue. [Dre] No, not more tongue. - What's this? - The tongue can only be, this is part of the tongue. - Wow. - Wow, man. - Yeah, it looks amazing. - It's looking good, huh?
- Yeah. - [Dre] Yeah. We got the tongue, we got the cheeks. - Oh, it's all in there. Oh, my goodness. What a beautiful dish, Dre. That's a labor of love there. Oh. - The salad, man. - Oh. Full salad. Oh, and what do we have here? This is the chips. - [Dre] Yeah, chips. - Chips Ziggy. - Yeah. - [Trevor] Wow. So we got french fry, we got eggs. Tomato, coriander, pepper, onion. Is that right? - Yeah. - Oh, there it is.
Chips Ziggy. - Ziggy. - Chips Ziggy. - Oh, unique. Wow, I've been looking forward to trying this. I've heard all about the Chip Ziggy. It's like upgraded french fry. You got the egg and the pepper and the coriander. Oh, it's ready. Oh. Oh, look at that. Wow. Oh, and then put it back in. Wow, look at that. So beautiful. Thank you, Chef. - You know we have another plate coming on. - Oh really? - Yeah.
- Oh my goodness. This looks amazing. - I want to try it. - [Dre] So, yeah. - So the goods are underneath the leaves here? - [Dre] Yeah. The goods, right? - [Trevor] The goods - [Dre] You know, man. Oh wow. The salad. A little coleslaw. Wow. Let's go in, let's just go in. Let's dig in, man. - [Trevor] Oh, look at that beef. Full of juice, full of tenderness. - [Dre] I'm telling you. - Wow. Okay let's try it.
Let's try. How is it? - Mm. The pineapple is good. Oh my goodness. Wow. Amazing. Wow. It's full of flavor. The beef head, the meat is so soft, peppery. You got the curry flavor and then you got the sweetness from that pineapple. It doesn't get any better. Oil, is it? Except we gotta try this. Oh, you guys already did, I think. I gotta try. But let's go in. - All right. - The chip Ziggy. Oh, look at that. So it's like an upgraded french fry, basically.
Omelet. French fry omelet. Let's try it out. (upbeat funky music) - Fries together. - The chef has just sliced up some of the best pieces for us. Is this the tongue? Oh, the cheek meat. I have to try a cheek meat piece. Look at that. Full cheek meat. Oh, that's tender. Cheers. Oh. That is incredible. Mm. - So good. - So tender. - Best part. - Thank you, Dre. - Yo. - Incredible meal. - I'm glad it came out this way.
- It was amazing. - For real? - Incredible flavor. The tender. The tender, the tongue, the cheek, everything. Tender and full of flavor. Thanks. - Stay safe. - See you. - Stay dangerous. - Okay. - Bye. - Thanks, guys. - [Dre] For real. - Wow. Thank you. Thank you, guys. Thank you. Amazing day. Wow. - Going get your heels. - Life changing beef experience. What an amazing day in Kisumu, guys.
I hope you enjoyed the video. That marks the end of our Kenya series. So much fun, fell in love with it here. Please subscribe if you haven't already and please leave me a comment down below. Would love to know what you thought about this video and I want to give a big thank you as well to Kumbu Tours for arranging this amazing trip. Thanks so much for watching, guys. It was incredible.
