Sohla Makes Garum, the Ketchup of Ancient Rome (with Max Miller!) | Ancient Recipes With Sohla

The Colosseum, a new 8-part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel. The Ancient Recipes kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in Ancient Rome, alongside a Roman-style roasted boar. Plus, to get some garum advice, Sohla reaches out to Max Miller to learn all about the sauce s history. Check out Tasting History with Max Miller here: https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ Recipe for Garum: Ingredients: - 1 quart water - ½ - 1 pound kosher salt - 1 tablespoon dried oregano - ½ cup sapa (grape must reduction) - 1 - 2 pounds whole mackerel Steps: 1. Add the water to a medium pot. Add the salt, heating and stirring to dissolve, until it’s dense enough for an egg to float. 2. Add oregano, sapa, and mackerel. 3. Bring to a boil and simmer, breaking up the fish occasionally, for 40 minutes. 4. Cool the mixture before straining. First, strain through a metal sieve to get the big bits. Then through moistened cheesecloth to get the finer bits. And finally through moistened linen to get the last bits. Recipe for Roast Boar: Ingredients: - 2 boar shanks - 9 grams peppercorn - 7 grams rue - 7 grams lovage - 7 grams celery seed - 7 grams juniper berries - 7 grams dried thyme - 7 grams dried mint - 3.5 grams fleabane - Honey - Vinegar - Colatura di alici and/or Garum - Banana leaves Steps: 1. In a mortar and pestle, grind the herbs and spices into a fine powder. 2. Combine the powder with a "sufficient amount" of honey and vinegar (enough to combine the mixture into a paste). 3. Divide the mixture into two medium bowls. Add garum to one bowl and colatura di alici to another. 4. Add a shank to each bowl and coat in the mixture. 5. Line two testa (dutch ovens) with banana leaves. Add one shank to each, cover, and roast at 325F until tender (about 2 to 3 hours). Subscribe for more Ancient Recipes with Sohla and other great The HISTORY Channel shows: http://histv.co/SubscribeHistoryYT Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today. http://histv.co/ancientrecipes Follow Adam Richman as he travels the country and tries the most iconic and forgotten foods of the 1980s. Watch new episodes of Adam Eats the 80s Sundays at 10/9c on The History Channel. Learn more about The HISTORY Channel and watch full episodes on our site: https://history.com Check out exclusive The HISTORY Channel content: History Newsletter - https://histv.co/newsletter Website - https://histv.co/History Facebook - https://histv.co/Facebook Twitter - https://histv.co/Twitter HISTORY® is the leading destination for award-winning original series and specials that connect viewers with history in an informative, immersive, and entertaining manner across all platforms. The network’s all-original programming slate features a roster of hit series, premium documentaries, and scripted event programming. CREDITS Host Sohla El-Waylly Created By Brian Huffman Executive Producers Sarah Walker Brian Huffman Jon Erwin Executive Producer Sohla El-Waylly Co-Producer John Schlirf Writer Jon Erwin Historian - Scripts Ken Albala Guest Max Miller Post-Production Supervisors Jon Erwin John Schlirf Editor Craig Brasen Colorist John Schlirf Mixer Tim Wagner Manager, Rights & Clearances Chris Kim Executive Creative Director, A+E Networks Tim Nolan VP, Marketing Production, A+E Networks Kate Leonard VP, Brand Creative, History Matt Neary Music Courtesy of Extreme Music A+E Signature Tracks Additional Footage & Photos Courtesy of Getty Images Alamy Pond5 Wikimedia