The video is a cooking tutorial for making traditional Ethiopian and Eritrean "fool," a popular breakfast dish in the Horn of Africa and Middle East. The chef, Edenv, who is of Ethiopian and Eritrean heritage, demonstrates how to prepare a fava bean stew with a special spice blend called "Burberry." The Burberry spice blend is a unique and important part of Ethiopian and Eritrean cooking, combining ground spices and warm spices. The dish is served with a variety of toppings, including bell pepper, jalapeno, onion, and parsley, and is typically served with a yogurt sauce and a drizzle of olive oil. The chef emphasizes the importance of the right seasoning and the nostalgic and communal nature of sharing this dish.
1. Fool is a popular breakfast dish in the Horn of Africa and Middle East.
2. The Ethiopian version of this dish is unique due to the special spice blend called "Better Full".
3. This spice blend is known in North Africa, the Middle East, and the Mediterranean, including Greece.
4. Every country has its own version of this dish, but the original Fool comes from Ethiopia.
5. The dish is made by Chef Edenv, who was born in Eritrea.
6. Fool is a fava bean stew that is simmered down with onions, a little bit of spice, jalapeno, and garlic.
7. Different types of toppings are used in the dish, with barbari onion being a big part of Ethiopian and Eritrean cuisine.
8. Jalapeno is traditionally found in Ethiopian and Eritrean cuisine.
9. The dish is cooked with a mixture of garlic and cumin.
10. Fava beans are a very ancient legume consumed for centuries, dating back to the 4th Century.
11. The beans need to be cooked for a while, then mashed.
12. The dish has different toppings that go on top to bring the whole meal together.
13. One of the toppings is the "Burberry spice", a distinctive flavor in Ethiopian and Eritrean cuisine.
14. The spice blend is very versatile and can be used in stews, stir fries, and condiments.
15. The spice blend is made up of ground spices (rosemary, garlic, onion, ginger) and warm spices (Ethiopian cardamom, sacred basil, kosaret black cumin, coriander, white cumin, black peppercorn, and fenugreek).
16. The Kashmiri chili is an important part of the spice blend.
17. The spice blend is usually made in big batches to last for six months to a year.
18. The dish is served with a drizzle of olive oil.
19. It usually comes with a flat bread, such as the native Ethiopian bread "fatira".
20. The dish is served with a choice of hard-boiled or scrambled eggs, and yogurt.
21. The dish is not overly spicy and is packed with protein and flavor.