Bizarre Bahamas!! More Unseen EXTREME Seafood!!

I heard that in the Bahamas you have your own lobster, which is the famous Bohemian lobster. Which makes it a Bahamian lobster. The Bahamas is one of the most fascinating gastronomic countries in the Caribbean. We're almost there. The Bahamas is an archipelago that consists of 700 different islands each. with its own culinary identity yes, it has like three of them in this series we will visit three of the super modern paradise island where they bring you food and here now we are going to upload the tamale like the bohemian bowl, can you? Eat this rock to the scarcer Andros Island, do they smell something where you might have to find your own food? oh come on let's be holy, with many beach front properties this place is well known for its

seafood

including this one this is a bohemian lobster that comes here in just a second and today I'm on a mission to find one that weigh over 10 pounds and take it to an experienced chess oh my goodness this is crazy it's huge if you're on the main island of the Bahamas New Providence and if you're looking for

seafood

you might want to come here.

This is the Montague fish market. I'm the original island boy with the original island boys. Sir, you put it there. I can not believe it. I'm in the Bahamas. Oh, and we had a great handshake. Meet Alan Brown, a veteran fisherman who founded this fish market in the 1970s. I can see the fishermen leaving when they return, bringing their catch here. What kind of food can we expect to see here? Whatever is common in the Bahamas. We have yellow-eyed snappers. dog snapple strawberry grouper snapper pork gray snapple they are all different i thought they are just different sizes of the same fish i heard in the

bahamas

you have your own lobster that is the famous bohemian lobster right there to me it looks like a spiny lobster which makes it a Bahamian lobster because it grows naturally in the Bahamas and is abundant here.

Part of a family of

more

than 45 species of spiny lobster. Bohemian lobsters are found in rock crevices and coral reefs in the Bahamas. They are a major contributor to the economy here selling over six million pounds each year this is amazing, it's so big that they lose between eight and nine pounds for the video, can we say it's 11 to 12? And when I pay, can we say it's five to six? I'm curious that you founded this market. You were a salesman here but now you're doing something a little different. Yes, your job is to come here, find the best seafood possible and then bring it to the resort.

The best and freshest. I want to talk about tourism. When did the Bahamas begin to become a center for tourism? Tourism has always been our number one market. The Bahamas first recognized the potential of a tourism industry back in the mid-19th century. Now it is one of the richest countries in America, but with one. Warning, it depends heavily on tourism, in fact, tourism represents

more

than 50 percent of the national GDP, we had about nine million trips a year and at one point, as long as we have tourism, common business is good, The more people are employed, the more people are This country's fishing infrastructure is geared toward providing products, services, and accommodations to tourists, from cruise ship stops to some of the most luxurious tourist experiences you'll find anywhere.

Welcome to Atlantis in the Bahamas. More than 50 percent of GDP comes from tourism and Atlantis is in the middle of a lot of that, with more than 6,000 employees and 46 restaurants, I'm here to get the full tourist experience in one of the biggest tourist spots in the caribbean, Come on, it's time for breakfast and look what I have here, lobster quesadilla, what we have. We are at SIP SIP, a restaurant located within the extensive paradise island of Atlantis. Here they offer a Bahamian menu but with a different twist, like this Bohemian lobster is boiled in hot water with carrots, onions and celery and then left to rest in an ice bath, unlike Canadian or main lobsters. which features two large meaty claws this spiny lobster only has meat on the body and the tail brown the succulent meat on a flat top before chopping it now to fully prepare the cheese, add the chopped lobster even more cheese and close it punch it in the flat top until cheese is melted and drizzle with chipotle cream and cheesy lobster.

I'm going to try it. The large pieces of lobster are so fresh. What could be better than eating a quesadilla on the beach and wearing this outfit? There is no better trifecta. oh look we have a little mountain of sauce on top this is the best the kind of fruity sauce it has mango in there and a little bit of pineapple oh my god that is so satisfying because there is so much cheese that for me it would be enough but there are just big juicy chunks of fresh cut lobster give me a second cleaning my little ball here usually on this show wouldn't come to a place like this and generally wouldn't have the tourist experience but this is different there are about 400,000 bohemians that populate the Bahamas but every year They receive more than eight million tourists, mostly from North America.

A quesadilla isn't necessarily bohemian, probably not at all, but that's the interesting thing: the American palate influences some types of food here or at least some of them. the food options so we took something that Americans love a quesadilla and then they bohemianized it a little bit put seafood on it, mango salsa and created their own twist so my goal today is to meet some chefs from the Bahamas to learn. more about real Bahamian food and finding out where that line is between satisfying the tourists and locals who come here and maintaining the bohemian culinary identity.

This was a good breakfast, but we have a lot more food coming, but I have the scope. Today's experience turns. around the bohemian lobster we will see how different chefs turn this magnificent sea creature into amazing creations. First up, Maxine, Head Chef at Frankie Gone Bananas, Maxine has been part of the Atlantis team for 15 years helping to bring the true taste of local food to curious visitors through her cooking magazine Yes Bunny, Let's Build This Dish of lobster, let's be fun, let's build this lobster dish, okay, step one, get the lobster right, okay, the lobster we saw at the fish market has made its way here it's huge, it's huge, it's one of the spiny lobsters largest I've ever seen, the first step splits the lobster in half, an incredibly difficult task considering the size of this lobster.

Unfortunately, it manages to break through its thick shell, revealing a load of juicy tail meat that is thoroughly rubbed with a hint of citrus. marinate in a blender then grill until it turns four shades of orange. This is a common preparation method in the Bahamas, although it's not every day they do it with a 10 pound lobster, it's been grilled and now it comes out here. in just a second okay here it is oh my god this is wild it's huge up to the legs what happened was this lobster on a diet or something like that now the assembly serves it with garnishes first roasted plantains with a touch of cinnamon and honey oh that It's so sweet and delicious then sweet potato fries and finally a salad this is one of the biggest lobsters I've ever seen it's spiky it's prickly it's very dangerous except now although it could still hurt you I mean you could take this and use it as a weapon if someone was trying to attack give me your wallet oh yeah put this to your face and then they'll just shoot you and you'd still die but fight well that's what I'd say in the obituary oh I'm going to go from the head and work your way down, it's super soft coming out of here, oh my gosh, just huge irresponsibly big chunks of lobster, try it, that's too out of a good thing, wow. that is powerful the residual tamale is still here it is combined with the media that made it very tasty tamale is the gland that helps with digestion something like a liver in the pancreas combined in the

bahamas

this part is not wasted people think that the casings are imagining real intestines, but if you're eating lobster casings, it's basically this big golden, fatty, creamy tissue that melts into a very rich, creamy, buttery sauce that you can mix with the meat and it just does it. more delicious, tastier and it's a shame that so many people, especially in the US, just throw it away and throw it away completely, my friends it's time to dig out this lobster tail, it can be a pain sometimes so that you have to prepare it in such a way that you will not have the shell stuck to everything yes, this is half of the tail here it is so big and so tender that you can remove it with your hands you can break it I have never seen a lobster tail like this try it The texture is really remarkable because sometimes when you get big lobsters like this you can get a kind of tough, chewy, stringy texture, that's not what's going on here at all, it's a perfect texture, sweet, slightly smoky and absolutely delicious.

Our next chef has a knack for using local produce. Bahamian ingredients and techniques in a way that is familiar to foreign visitors elrod has a strong culinary background and five years of experience working as head chef at fish, a fine dining restaurant offering truly innovative meals chef good morning put it on there, how are you, mr. elrod? It's a pleasure to be here with you today on the beach, what do you think of this hat? It's great, it's unique, you're an island, you're a good liar, no, I mean, okay, great, thank you, today we're at the beach because we're.

I'm going to make something special yes sir, tell me what it is. We're going to make a unique version of the tamale. Tamale is a traditional Mesoamerican dish. I tried it during my recent trip to Mexico City. A corn-based food steamed in a corn husk or of plantain is normally filled with meat and sauce, today we are going to fill it with lobster, I'm sorry for being so violent with the water, yes, it doesn't matter, oh, is it alive?, it doesn't matter, I just saw it move, wow, and here we are. I'm going to have the tamale, that's the fat loss, which is mainly just the liver.

The interesting thing is that in the US and they were just putting all that out there, they were just cooking it like claws and tail and just completely ignoring this part. from other cultures they understand that it is tasty, it is good, it is really good, the reason why the FDA says that the tamale has totally, so it is not safe for people to eat it, but here in the islands and we locate other cultures, We eat the tamale if your eyes somehow keep the meat is juicier, yes, and it intensifies with the live meat, which would be to expect good cigarettes from the FDA, no problem, the tamale can't do it smart, How is this going to be incorporated into the dish?

So let's start sautéing some vegetables. I'm eating blood, so once I'm done, I'll incorporate some spices just to give it a pasta flavor. I'm going to add our stone ground sand, put it on our banana leaf and we just want to steam and grow. something I have no idea what's going on I just want to see yes sir let's do your thing first he prepares the filling by sautéing diced tomatoes and onions in olive oil he infuses it with spices smoked paprika garlic powder ginger powder cumin salt curry powder and tamale add diced lobster then the base chef elrod boils the cream and milk then adds the semolina once it reaches the desired consistency add butter and season to taste now the bill roasts the banana leaf to make it flexible apply a little oil to the semolina and the filling throw it on the grill and once cooked cover it with mango sauce and prepare your taste buds for a wild chef you have outdone yourself this looks amazing thank you I look great too yes I think I fit perfectly listen I love your heart trust me thank you you want me to sign it and give it to you no no it doesn't look like this is a lobster tamale yes sir it is I love edible flowers I feel like royalty let's try this mmm it's almost like a little curry is a variation like a masala mmm small pieces of lobster meat that is exceptional it is something that is on the menu no, it is made especially for you today you have done an excellent job, it is delicious, I mean, there is creamy semolina, the tamale on top, sorry, the tamales.

Organs that are steamed and made soft add a bit of richness and creaminess. Could you use the lobster tamale at the restaurant you work at and fish? Yes, how do Americans take it? I'm just saying it's a unique flavor so most of the time. They are not as receptive, but the locals are actually more receptive as we understand what the flavor is and the profile it brings to the dish, so we also try to weave our food in a way that can be receptive to the tourist gas that is coming. in the countryside so we can give you the food you're used to, but we can also bring a unique bikini twist and seasonings and flavors to your palette.

Do you think American taste has affected what Bohemians eat in their time? Anyway, yeah, because we have more American eyes, how do you maintain your culinary identity? We still have ourdays when we tend to go back to our roots and that is the most important thing, that we stay in our rooms and that is what comes out every day on our plates now. I am leaving the resort and entering the daily life of Bahamians with 700 islands and mile after mile of coastline. The Bahamas has many beaches and world-class fishing, always hand-cut. In no way today am I on a mission to cook and eat the national seafood of this country.

I'm just worried about having too much manpower and it all starts here. The conch is famous, it's not iconic here in the Bahamas. This is basically the national seafood of the country. Today I am going to discover everything. As you can see, people really like it today, we'll start by going there where you can find the coolest conks you'll see anywhere, come on, konk, it's a common name for many species of sea snails found all over the world. , known for their swirling shells, live in warm, shallow waters on coral reefs and seagrass beds, so to catch one you'll have to head to the nearest tropical ocean.

Mikko, take her there, meet our intrepids. Snail hunter Nico has been diving for kung for the last six years, so I think he knows what he's doing. Kung are always caught by hand, yes they are always cut by hand. They like snails. They don't run away. They can not run. They're slow. As soon as you see it, you will know that you can get it if the water is not too deep. What is the deepest depth you can go to get a conch? Well, kongs can go hundreds of feet, but the deepest I know of is like 80 feet.

He died. like 80 feet of water to get to Kong normally I would jump in the water and do something fun and adventurous today. I think it's best if you do everything and then I'll narrate to you what you're doing. That's great. Alright. from here you're going to jump and I'm going to narrate yeah, okay he just jumped and went for it, oh there it is, it's going down, it's like a whale watch, it's very exciting, punk is omnipresent in the Bahamas . It is used for foods sold as souvenirs or even to announce that lunch is ready.

This mollusk is a national icon that provides a livelihood for more than 9,000 local fishermen. It sinks for about 20 seconds straight, which doesn't seem like much. but uh, he has to breathe, let's wear a mask to protect ourselves from the snails every year, hundreds of tons of these snails are torn from the ocean, there he is, miku, do you have a conch? Yeah, he has like three and he's watching. Plus he's not satisfied he's not even celebrating it's no big deal to him how far down those 10 feet are 10 feet He could swim 10 feet Do you have emergency shorts?

No, he looks at his own shorts. Can I take them off for you? Yeah okay one two oh oh yeah here we go here you can see a little bit poking out but this looks great look at this oh it was pee right it was salty I tried it it just sank got four before saying there's more down there oh yeah that's huge this is the queen coke we also call it helmet look at this this thing is a monster I uh oh you really caught it I shut up sorry it's not that slippery I'm down Again look at this thing, it's a beast oh I'm going to try to touch it.

He has completely retreated into his shell trying to get as far away from me as possible. You know, some of these trunks they can sell. five six dollars this one says 30. here we have the conch this is like a medium sized comp right yeah oh he peed that's just cake water are you sure because I think when they get scared they pee, that happens to me? talk about this first, you call this helmet, they call it helmet queen because it is shaped like a helmet. The seashell is a type of giant mollusk that can grow up to 15 inches long.

In fact, I tried this species when I was in Fuwak of Vietnam. island, this one looks more like an abalone, but apparently Bahamians don't eat it in the Bahamas, we only sell it as a souvenir, probably because it's very hard to open, it's some kind of medieval torture device, okay, let's save it to the queen. They're safe for now and soon they'll be some rich guys paperweights what's the biggest conch we have here this one and this one we can eat it raw yes we could eat it wrong so just give it a little tap Just in the right place you stick the knife, oh wow, if you could do that with the queen, this one here is a meal, you think it's a penis, yeah, wow, it makes me jealous, it's huge, okay, so it takes the poop guy out of it.

I take out and then there's a thick skin on the outside that you're peeling off that was like a clean, delicious looking white meat, sting it a little bit, you call it singeing, yeah, we call it singeing because we just singe, ah, so you could cut the lime or lemon, squeeze the lemon on top and voila, oh yes, sweet and crunchy, the meat is kind of dense, almost like an abalone, super fresh and has a natural oceanic sweetness like crab meat, this might be better than the abalone is really good this is amazing right now we just have to go back to the coast and we will take them to the seafood market so you can earn a little money most of the local fishermen's catch ends up here montague beach fish market , among these 25 stalls you can buy anything fresh from the ocean fish, bohemian lobster and classic yellow punk, put it there.

A pleasure to meet you, yes, a pleasure to meet you too. He meets Yellow, the owner of this conch stand he got. He started making kong salads at his house. I used to make salads one or two a day. I go on and on like two and three over time. He came into this market over the last 10 or 15 years. He sold it to the locals. to tourists now it sells up to 100 kong salads a day and someone calls me to order conchs right now yes, okay, go ahead, good morning, it's a great day, I already bought the kong salad at nine o'clock, people are intense with the kong salad, everything here.

Okay, yes sir, anyone wants a kung salad at nine, that will be in 14 minutes. I love it, on time. Well, I already tried raw conk, but I was told that inside every conk there is an empowering ingredient, friends or let's be honest, guys everywhere. The world looks for ways to increase its resistance, we call it spill or piston. Can you show me now? Do you want a big one or a small one. You know I want a big one in Vietnam that may include eating a still-beating cobra heart. big heart i think i can get it down although in namibia it might be freshly roasted goat testicles it tastes like burnt marshmallow here they have something the locals call bohemian viagra and this is the gun let me take it out for you always pulling This translucent tube is known locally as conch piston.

When we eat this, what happens next is an aphrodisiac. Once you chew it, in about six hours you will be ready, so it will force you to have sex with another person. yes sir I've never tried it okay it's a little salty gummy I'm eating a salt water gummy bear the worst kind of gummy bear that melts in your mouth oh man what time is it 3 p. m. today? Get ready to rock yes sir are you calling me now? I should call you yes I have a wife I mean before the time is right just to let you know yes sir you keep a record yes yellow thank you very much for this experience yes sir I will call you in six hours thank you thank you and my wife uh thanks youtube the most popular way to eat snails here is in snail salad right now I'm heading to one of the most famous seafood cutters on this island.

It's Dina the owner of Dino's snail salad stand right now she is cutting a traditional snail salad. Okay, Kong salad. The first step begins by deftly removing the snail from the shelf. Look at this. Oh yes, she is a beauty. You see all that there. This is where. the kong begins wow so life begins right here these little sticky things are going to grow on your lawn he cuts off their organs until only the flesh remains he deftly tears off their outer skin like he's done a thousand times before then that's rubbed with juice of lemon you don't clean it properly you will taste it behind your teeth now the vegetables the traditional kong salad has onions tomatoes bell peppers so the corn is still moving and wriggling oh that's amazing a chili blend this is just hot peppers and habanero mix it with a little bit of lemon juice, it will be spicy it depends on how spicy you like it I like it as spicy as you like it okay okay then you mix it all together oh this is magnificent a splash of lime and orange juice ready to garnish and finally he tops it with red kong and there it looks delicious full of citrus, let's go for it, oh, so perfect, super citrusy, yes, because the lime can be a little spicy, so we put the orange juice to reduce The sharpness of the line is fresh, it is healthy and it is different from anything you can find anywhere else in the world.

I'm going to try this right here, this is the red one, a lot of people say. For me that is the sweetest part of the compound, it tastes a little less sweet and more salty, but it is still good. What makes this place special is their tropical kong salad, a variation on the classic recipe, it starts with pineapple, then more fruits and vegetables, onions, tomatoes, green pepper. mango and don't forget the corn, a mix of chilies and salt, all in a pineapple shell, the best part, an extra singe car, sir, what are they? Thanks for joining me.

This is Chef Leonardis, a young local chef who studied his craft in Europe. I'm a chef for you, what is bohemian food? Bahamian food to me is just a big melting pot of so many different cultures. You take Creole, you take Greek, you take Chinese and you just combine everything and you get a good flavor and then how does kung fit in? in all that conk is almost like our national animal, our national seafood because at the end of the day it is something that is harvested every year all year long. conk is like an aphrodisiac here if i have a good date night if i know i'm going to get a kong salad before exactly six hours before okay, well let's talk about this right here, this is a kung fruit salad, it's wonderful, I'm going to pick up some of this, oh pineapple, the mango is sweet, it's spicy, it's a great combination, it's got all the elements. that you would want in a kong salad without it being so much that you can't take it, that's a good way to put it and then there's this right here charred snail oh you left the toenail in there and all that's what you use so when you do it like that , scorching, I would call it scoring here they call it scorching, what that does allows all the flavor to come in and go through each layer of the kung so every time you bite you get a citrus flavor. it's spicy exactly it's a balance of all of this it's amazing it's delicious it has a seafood element it has that kind of luxury element but it's also healthy so it's a guilt free experience but I want to see what else can be done with this ingredient and I want to See a little more about Bohemian cuisine as a national staple.

Conch is prepared in a variety of ways, such as seared conk or kong piston or more complex tanks such as conk salad or even conk burger. However, all this is nothing compared. to which we will try next shae put it there she is shea the head chef here at the captain's table this high end establishment serves more kung classics loved all over the island today it's all about snails and I want to ask you about a certain snail word uh conkey joe I'm what you would call a clonky joe, what does that mean? I am a white Bahamian.

You will be surprised to know that Bahamians can look like this or even like this, so you consider yourself a bohemian chef, not only because you are bohemian, but the food you are cooking you focus on bohemian food, no matter what menu you make, there will always be conch shells in he, probably in 95 of the places here, in any restaurant in this country, there will be conch on that menu. oh here we have the fritters called bugs, it's essentially a Bahamian version of Hush Puppies, it starts with chopped onions and tomatoes, followed by the conch cut into small pieces, now the celery seasoned with a squeeze of fresh lime, thyme, salt and pepper and a mixture of Flour and baking soda are combined and formed into balls.

I'm going to try one without sauce at first. Okay, greetings. It's such a light and pleasant citrus touch to accompany heavy fried food and gives off a great reminiscent aroma. I for seafood, well it's good to try it with the sauce, the sauce is called calypso sauce, usually it's just a little mayonnaise, ketchup and a little lemon juice mmm, I love mayonnaise, but you can try the ketchup and try over low heat, that's good for everyone. kong dishes, which would you say is the most popular here? I'd say conch fritters, kong salad, and cracked conk, let's talk about the split conk with over 8 million American tourists a year.

Bohemian food can't help but be a little influenced by the American palate. Let's say that the split conch is influenced by South American cuisine. The conch is cleaned and cut into small strips, then softened. Season with salt, pepper, chopped thyme and a squeeze of lime. It is dipped in a beaten egg mixture and rolled in flour the way 17. I tried kong today applause applause delicious the textures the taste is beautiful yes,It has some bite but it's not difficult they got over it they got through it that's what makes the magic happen, although while I'm at the fish market this morning I'm seeing a lot of standard seafood, like whole fish and conk, I don't see eels, rays, sharks, none of that and all that is here, but people here choose not to eat it, why honestly isn't there a When the terrorists come in, they just want to see our freshwater fish, that's what they come here for.

We want to attract tourists, so we give what we can to attract them with our final meal, which is being prepared by Chef Leonardis himself. You start by whisking your seasoned conch shells with blackened spices, so we're going to rest lightly and that's the sound you want to hear, so you just want to sprinkle a little bit more of that blackened seasoning in there, then we want to take our kung out of the pan and then add julienne. onions sweet peppers and let them caramelize cut the snail into small pieces and add it to the vegetables now the plating I understand that this food is high-end food it is very complex for me it is easy to see and understand what is happening for many of My audience does not have idea of ​​what is happening, please explain it to them and also to me.

I took the kanken and paired it with some tropical sauce and sriracha aioli to the bottom with just a crispy apple and the flowers would eat them too of course. They are edible, not the edibles we are talking about, although it would be nice if they were okay. I'm going to try this one, the apple, what's it called again? Coconut apple, twilight tweel, I love that crunchy, sweet and delicious. I'm going to fill a big fork, try it, oh that's fantastic, a good mix of savory, sweet and fruity, beautiful fruity sauce, the conch is delicious, it's tender 100 flour, it tasted like flour, it tastes like pollen.

The bees would love this food. I came here a few years ago. with the travel channel to film a TV show and I noticed that behind the fish market where we were today there are these colossal mountains of empty shells, it's like a giant Kong graveyard. My first thought was that this can't last, especially if we're not meeting. the demand from the bohemians, but all the tourists that come here, I mean, there are about half a million Bahamians, but about 20 times as many tourists that come here every year, so what does a country do when there is this finite resource that do they really depend? part of its culinary identity to prevent it from being endangered, we have different rules when it comes to kunk, you can only grow one bead of a certain size that has been aged to a certain point, sometimes you will have a net and between a hundred of those concurrent one or two that is undersized, but sometimes it slips away and ends up in the hands of the person buying, that's where you should see it and return it, so as chefs, farmers, fishermen and restaurants, we should all come together as a just team to really Show that we love our ecosystem as much as we love the tourists that come here to our country when you look at your countrymen, men and women.

Do you have hope? I have hope because you should always have hope. It only takes one place to cause an entire chain. reaction then what is going to happen? The right thing has to happen every year. Thousands of Haitians flee their homeland to surrounding islands in the Caribbean in search of opportunity and a better life. Some of them end up here in the Bahamas. Today I'm on a mission to experience the food and culture of a country I may never be able to visit myself There's so much stuff in this big soft brown pile There's ribs, I'm told, there's cow's feet and oxtail in up-and-coming restaurants like This I will find menu offerings completely different from typical Bohemian food.

Oh, that sounds good, it smells like happy juice, but before lunch service can begin, restaurant tours must head to your local Haitian supermarket for supplies. Good morning, good morning, how are you? Great, Sri Landa, meet Shirlonda, a Haitian chef from the Bahamas. Right now she's showing me the ins and outs of a Haitian grocery store. It's a store where I mainly get a lot of my products when I'm preparing certain foods from my mother's culture. Shilonda's family is among the 80,000 Haitians living in the Bahamas, that represents more than 20 percent of the country's total population today. I'm making a stew, so I'm going to bring this guy over here, I'm not sure what it's called in English, ah, we call this bing bong.

I have no idea what this is. It is an edible plant that belongs to the pumpkin family. It is green. He has a crack in his butt. What is it? Native to central Mexico and Latin America, but now grown around the world. I guess we should try it raw. can we, okay, let's do it oh, not bad, yeah, not bad, it's very fresh, it's crunchy like a water chestnut, it's actually more like an apple, it tastes a little grassy, ​​right, I bet that the cows would love this, so what can you get here that you can?

If you go to a typical bohemian market in Haiti, a convenience store is known as a boutique, which means you can experience the interaction with us and then you can get some ingredients that are harder to get for Haitian food when you are in the Bahamas. . Yes, like that. don't use those in Italy, this is, oh yeah, it's handcrafted macaroni and cheese in the Bahamas. Haitian boutiques are a new place before stores like this emerged, patients here had to rely on the occasional ship from Haiti bringing specific ingredients and products. sent by family members, they told me this is a Haitian snack, that's true, yes this was not made by the craft company, no, it's okay, oh this looks good, I mean it certainly looks homemade and It looks more or less like a peanut brittle, this is a pistachio tablet.

It is essentially a mixture of roasted peanuts and caramelized sugar. Be careful, it's super hard. I didn't want to break my retainer. Oh, that's delicious. sweets What is this? They call it kokata. Let's try this, but the next bite of Haitian cuisine is something I've never seen before. It is what mud is, it is mud. Yes, pregnant women usually crave that. Is it really mud or is it just a funny name for as if it were a mud cake it's very funny it's mine the making of this cookie resembles a pottery workshop a special type of mud is mixed with salted margarine and water the so-called dough it forms into flat discs and dries in the sun it's not really a smell it looks like mud, try it, just try it, she says: "shut up, it's really maybe mud is very good, it's okay, I feel like I've eaten a sand castle, it's a little salty, it soaks up all your saliva and it's sandy, I mean." It's got sand in my teeth I can't get it out I need a shovel or something OMG Foods like mud crackers were invented to reduce hunger and provide low cost nutrients especially for children and pregnant women but the Haitian food map it goes much further than this shirlanda runs a small restaurant called caribbean cuisine customers who come here are welcome to enjoy homemade haitian dishes prepared by shirlanda and her mother janine is this your house yes and this is your restaurant how long does it take you to get there to work less? about a minute, I think maybe less than five seconds, but still take your time so you don't have any accidents. 30 years ago, Janine started her business with only 20 dollars in her pocket, the kitchen was just a tent in her garden, like the Haitian community.

She grew up in Nassau and so did her restaurant at the beginning. Were you the one who did this? What is this? I understand that pâté is like ground liver, but is this something completely different? Completely different Haitian pate or burgers start with the dough that is flattened and then filled with pre-made mackerel pinch it to form a ball of dough and fry it oh it's still hot and the dough is very thick here I like this oh I love this dough for me if I'm making a pizza at home I'll understand cook it a little bit because I like it to be a little doughy so here it's flaky and crispy on the outside but it's very thick so the breading on the inside is a little bit doughy and now I bought the mackerel fish that tastes something like that. a spicy tuna is delicious is this a normal breakfast this is not a breakfast it's like a snack this is a great snack if I had to choose between mud and this is this every time the pate is very heavy here this is going to give a little Balanced with cabbage, pepper or piglet salad is the Haitian version of coleslaw.

Oh, I was thinking black pepper, not black pepper, no, this is a habanero, shredded cabbage and carrot, diced chilies and onions, mix it with lime sugar and vinegar. dressing based dressing oh, that's too spicy for you, okay, I didn't see you eat that much because it's spicy, smart, I want to talk about Haiti, I'm fascinated with Haiti, do you think I could visit Haiti, right now? Sure right now haiti has a long, dark history of slave colonization and imposed debt, but it was the first black republic to gain independence over 200 years ago in modern times this island nation has been plagued by natural disasters, unstable governments and corrupt leadership.

One of the poorest countries in the world, desperate to escape poverty, crime and corruption. Many Haitians have seen no option but to flee their own country. Janine was one of them. How old were you when you got here? 22 years. I come in a boat like three. days because I come with a big boat and did you come here legally? No, we go back in. Haitians are generally known as the Haitian Navigators. The United States or nearby Caribbean countries are your destinations here in the Bahamas. Haitians are the largest and most visible ethnic group. minority in the country naturally, their culture and cuisine have slowly become part of this nation, most of their customers are bohemian or Asian, a little of both Haitian cuisine is the mixture of Spanish, French, African Arabic and Taíno cuisine indigenous when I am faced with not eating As a base, various vegetables and proteins are prepared with extensive use of herbs and hot peppers.

One day, when the officer comes, you buy a party and everyone starts coming. Starchy staple foods such as rice, beans, corn, and yams are widely used. Bohemians don't really use a lot of vegetables and prefer fried food to cooked or boiled food. I think everyone fries food. It is a good Haitian legume. It is a dish that reflects Haitian home cooking. A recipe that is passed down in all Haitian homes. Janine's recipe includes beef ribs, beef shank, and dog tail. Soak meat in lime and water to reduce gamey flavors, then flavor with chicken seasoning, a lemon-pepper blend, and fresh lime juice.

Add carrot, onion, celery, and bell pepper to meat in a separate pot. , add papaya, chayote and cabbage or any other vegetables. available boil the two pots until all the ingredients are almost melted this will take a few hours in the meantime im looking for another place dudun kitchen the most popular haitian restaurant on the island i like that your waitress is listening to music and can . Don't bother with the sounds of reality, a place where Haitians and Bohemians communicate under one roof with one purpose: to eat good food, oh that smells good, it smells like happy juice, that's right.

Ashlynn and her mother Sherman welcome me with a cup of creams this is a popular Haitian drink made with coconut milk and rum oh wow it's milky, creamy and delicious I love it. Dudun restaurant recently opened in 2020. It is located near the bustling restaurant district, Dudu quickly became a favorite dining destination for both locals and tourists, everything looks impressive in front of us, what is this within our culture ? our national dish is pork, korean creole pork starts with seasoned pork that is boiled for 45 minutes, it must be precooked to give it that juicy flavor because it is pork and you want it to be able to melt in your mouth one once tender the pork is fried until golden brown it is served with fried plantains and piglets yes that is so good here there is still a bone hanging out I am going to peel it and it breaks very easily and there is just a big layer of skin here fatty skin protein all together that is so delicious the skin is just gelatinous oily and there are some delicious seasonings here it was so good thank you and that's why the people who eat here are more Haitian or more bohemian I really love my pork.

I've been eating Bahamian food for the last couple of days so I can see why people in the Bahamas would like it because it's something a little familiar but with a really intense flavor so I want to try it. this is now like a banana cup with the same ingredients stuffed inside but with that really spicy salad on top the pork banana bowl is an invention by dodun the banana is chopped, lightly fried and flattened mold the flattened banana into a bowl and fry until golden brown. Fill the edible bowl with the same delicious Creole pork and pickles, oh it's a delicious crispy, starchy cupon the outside, the same tender pork on the inside and then just this very spicy, slightly sour, very spicy cabbage salad on top and it's an edible cup, I like edible dishes, oh I have to try more on this part, it's a one of the best things I have had on the island thanks to her.

Sherman was also a Haitian sailor and followed his family to the Bahamas when he was 16 years old. Which ones do you think are the biggest? Challenges for Haitians who come here now residency citizenship is definitely at the top of the list Haitians who come here illegally are often forced to build their own homes in makeshift villages known as slums. I was lucky not to have grown up in any of those villages. In a shantytown, from what I've seen, there's no running water, there's really no electricity, and it's not a space that people should live in, but it's kind of better than where they're from, so even the neighborhood of shanties here is even better. than being in Haiti, yes, when Haitian refugees became a crisis in the 1990s, the Bahamas began repatriating large numbers of undocumented Haitians, those who managed to stay struggled to survive in a foreign country without a visa, which which means that they had no proper work, no accommodation and little acceptance from the locals who felt that their lands were being invaded by the idea that all these people were coming to the land illegally occupying a very limited space and island.

I could see why that would put fear in some people's hearts and especially if those people are seen. or feel like they're unknown, but the best gateway to learning about a new culture or the easiest way is often through food like, oh, that's pretty cool, maybe I can learn something more about these Haitians. I would say yes, I would definitely say yes. Haitian food is very different from Bahamian food. I want to know what people here like or don't like about Haitian food, so I'm going to invite a chef from the Bahamas for my final climax.

Food Backyard Picnic This is very nice Chef Simeon is a famous Bahamian chef who grew up in nassau chef simeon is also an entrepreneur mentor and author in the culinary industry many of my cooks over the years have been immigrants or bohemian asians if you look at it there is something familiar here in this dish yes i am referring to this use of vegetables and proteins cooked to the bottom. This is definitely something I've seen before. I remember those two boiling pots we left in Janine's kitchen. Now they are so tender that the vegetables. It can be crushed with a spoon.

Add the pureed vegetables to the pot of meat, mixing them well and then serve us a plate with rice and black bean sauce. I'm going to grab this. I'm going to say it's probably a rib. Wow, this. It's tasty, sure it took some time, so the pork ribs for me are not super tender, they still have some bite to them, but I don't mind, still a nice texture to get your teeth through, but the flavors are there. it's very tasty but not just salty it really has a deep flavor which is quite different from the bohemian food I've tried so far and this food here you said it pretty well the pork ribs don't fall off the bone tender because I think you want know that they are pork ribs in a complete protein blend.

This is good. I like it. It is a tasty meal. This is definitely someone's way of telling their culture through their place. What does this dish tell you about Haitians? Slow and steady. Stubborn. hard when you need to be yeah, here I think I found a piece of tail, so this is oxtail, it's been cut into little medallions, almost the bones in the middle and then you can just chew on the outside, oh man, that tail bull is delicious. the meat is a little chewy on the outside, almost like a chicken gizzard, it depends where you get it in the tail, some are softer and oilier and some are a little tougher, sure obviously this is something they do and eat regularly and that you can You don't always get it when you go to a version of the Haitian Caribbean Haitian bohemian restaurant that is unique.

They're probably cow-leg heels something like that. I'm definitely going to be chewing for a while, but it's good, what do you think bohemian chefs could do? learn from a Haitian cupcake depth of flavor ingenuity using the whole animal we talk about it without details and all these other things we don't use everything they don't use everything here and that's the kind of food I enjoy and this is a story, could you imagine What would you be doing and talking about as a family if you were all in the backyard? As a chef, that's what I try to do.

I want people to have an experience, not just come sit and eat and walk around, yes, absolutely this, I've never seen it before. I was told it's a sauce, yes, when I drink it it tastes like liquified beans, that's basically what it is and I told you we just pour it over the rice, yes, it looks amazing. like some kind of thick chocolate sauce, it doesn't taste like that, although it tastes like liquid fried black beans with some spices and you know a couple of things in there and this is definitely something you can get in almost all the Haitian sports that I play. oh that's amazing, do you think the haitian food here is affecting the main food of the island?

No, we are not floundering, it is just another option and it is a good option. This is the food of the African Caribbean diaspora that connects us all and basically when you eat, what do you do? you want, you want delicious food, whether it's this or that, it doesn't really ruin anything, it just gives you other things that you can enjoy. I understand that Haitians for generations have had their own difficulties in coming here and feeling invited and welcome, but it makes me happy to know that at least through food through this small thing that people can connect with each other 100 we could be the biggest enemies but we sit down and have a plate of food or I introduce you to who I am through my food there is no way we don't make small connections food is camaraderie full stop our Caribbean culinary adventure continues today I am escaping the tourist traps and expensive drinks and I go into the bush right now we are in one of the smallest planes I have ever been on it feels more like a flying bus it is a 15 minute flight we will be fine this is Andros the least populated island of 700 islands in the bahamas the remote and quiet island where you explore every day you find something new you want to do you know what I want to do today you want to cook very sunny oh you want to do a challenge right I saw the challenges I want to eat tourists here they are few and far between this here they are around of 10 tons of tenshi, in fact, it would be difficult to even find a restaurant, so what would you say is the identity of andros, what makes andros, crab, crab, crab, crab, if you want food in andros, you have to get it yourself, right? how is there a crab behind a tree how are you im fine where are we now we are at the church of god mission house for 20 years chantel was general manager of a Burger King in New Providence now she has chosen the quiet life cooking for the parishioners of the church inside this missionary house today you are making salsa, do I say so?

Ryan, yes salsa salsa, it is a traditional Bahamian stew, the flavor of the salsa is based on multiple vegetables and herbs including potatoes, onions, lime and bay leaves, the protein is up to you, this right here is about 10 tons of 10 leaves, these have already been boiled, so what is the next step? You have to peel the tongue because it has a coating. Can I see that yes, the inside is super soft, it looks like a small foot. You could snap it in half and unlike duck tongue, there's no bone inside. It's super soft and cuddly. It has that lamb smell that I like.

Can I return it to you? Sorry, I broke your tongue. You would wash your hands right there. okay, once the thick outer skin is removed, the tongues are cut into bite sized cubes, this is what I can't understand, we are in the Bahamas, there isn't much cattle grazing, breeding and breeding here, so all these languages ​​have been imported. to the bahamas giant containers full of sheep's tongues come here why do you whisper so much? oh you want me to talk I just whispered because I like them you want to wait but you say yes that's what they do next, combine the ingredients in a large pot of clear broth improve the flavor with pieces of butter, salt and pepper, let it boil over heat slow until the meat of the tongue is tender, combine it with semolina to make it a hearty breakfast that also works as an effective hangover remedy, first of all, thank you.

This looks amazing. I have eaten the body of Christ, but he has no soup or stew. Would you call it a stew? So tell me how we do it. Normally I would put some of the sheepdog first and then add some grits as I eat. Joining our table is Emerson, a local chef from the island of Andros. I'm going to try some of this broth mmm oh yes, salty, spicy and like a good layer of fat. Whatever meat has been boiling in there I'm dying to get some. the taste of this warm and moist tongue is delicious and super tender there is so much tongue here and I like it there is no need to skimp on the tongue some people like it very very spicy yes I have learned that when people say pepper here what What they really mean is habanero chiles that have been blended that will completely burn your throat, what do you think is too much?

I can smell it from here we have to start praying soon this is a place to do it I taste it in my nose normally they would say you haven't tried it unless you put the mood into it they like to cry so we like it let me see wait spicy a little spicy yes the heat yes in the room right no, no the chilies I want to ask you both about andros i I already spent a few days in New Providence and I had a lot of tourist experience and I came here. Now it's completely different for you.

You lived in New Providence for 20 years. Now you have returned here. What is the difference between these? two islands what i love most is peace but it's not fast it's just work yes, jeff emerson left andros at a young age after spending time in nassau cooking inside resorts, he returned to this island where he runs a fishing village with his family and so what would you say is the identity of andros that makes andros andres andros is known for having the largest population of land crabs in the bahamas we have two types we call white crabs we say black wrappers the black crabs are the dark ones they are short and then white crabs for the larger version, when they are in season a good crab catcher could make up to ten thousand dollars and only lose a finger or two, they bite very hard, have you been bitten before?

Holla screams like a baby, oh my god. I feel like you're having a moment right now when blacks bite you, they won't let go most of the time you gotta turn it down, oh you gotta turn it down, I don't even know, I have no idea how to avoid shit, they run a lot during the day, but at night you have a better chance of sneaking up on them to get close enough where there isn't as much running back and forth. The crab catchers here are busy since late afternoon. Maybe until early November when thousands and thousands of land crabs cover the streets looking for spawning grounds, that means it can be tough, but it's not too late to catch some of my crabs.

Emerson junior junior emerson this masked man is junior whether he knows it or not he is my crab mentor junior are you in the Bahamas most wanted? Well, it's mosquito repellent food and it protects you with just gloves and a flashlight this season, junior has bagged over 150 dozen crabs. I can't calculate that, but it's a lot. I don't have productive clothes, okay, this is what I can do. I'm going to put my pants on my socks like that. The crab can't pull up my pants. Are you guys going to do this? No, no, I don't need them. yeah, I'm pretty good, the sun has set, we have our team, confidence, I have confidence in myself, ah, not really, but I have confidence in myself, there's nothing left to do to do it and are they going to be in a hole or could they do it?

They're just laying down well. I hope they are going to bed. If I see a crab, I'm going to scream crab. Okay, I'll do it too. I don't want to go where they're going, but I probably should. I think I heard one around here no, no, it's just you walking around, a little luck, it's like creating a cool flare, grab crab, crab, shit, oh man, good eye, there's a white crab here, but it's in the base of this tree, what do you suggest? under the tree well, I'm going to take him out well, to the clearing and you catch him there, I'll go there, yeah, okay, I'll go here, he's going to scare me, oh, he's the biggest one, no, yeah, eh, oh .

Oh my gosh, the pinchers, okay, lie down little one, they can really poke you with their back claws, I have to lift them from side to side, oh, side to side, yeah, so you think he can't take me there, oh, what? How's that, friend, is it big, is it shiny? It's beautiful, this is the white one, yes, it's a beauty, big body, this clamp here, it could cut your thumb off easily. You will see a lot of people on this island. Nine fingers. There is a reason for that.It's not true either. As I did? Did you do it right before the first time?

Do you think he was quite unfounded? Emerson's lack of trust in me. I almost lost trust in you too because you almost had nine fingers and you're like plop, let's get more crabs, crab, crab, oh come on. you were sleeping buddy this is too easy oh he's mad i woke him up from a good sleep take it son take it oh yeah open the bag wait let me check my bpms this is crazy 135 oh this is easy With those gloves, huh, sunny, sunny? see one in the tree, holy cow, there's a crab behind a tree, what the hell have I been looking at on the ground this whole time?

What do you recommend? Shall I throw a stone at him? No, oh no, he's got a good grip, yeah. I'm going to pick up a stick, I'm going to knock it down you want me to jump and catch you oh jump you think jump boosh oh are you okay? Have you ever seen that before? Not crabs and trees, I've never seen that. Have you seen that? No, that's wild because he did it for you, son, yeah, he did it for me, I think so. For this show, look at brother Sunny, look at the beer, yeah, let's see it oh, real quick down the leg, gentlemen, let's see what we have, oh, it's heavy.

It has to be uh what 10 pounds maybe a little more yeah maybe a little more gentlemen thank you honorary crab catching up hey I have a surprise for you what's that thing you said when you go crabbing sometimes you come up with nine fingers huh? It turns out I have nine oh, it's just that from a crown no, no, this won't be the last time I need to take care of my fingers, this is so much easier when I can just step on them, oh my god, that one almost caught me with crabs. By the way, we will have a nice feast tonight, but first I have other foods unique to this island that I must see.

Good morning, good morning, put it there, what's wrong? Just hanging out in your kitchen, like many on this island, kishly spent a few years studying. and working in New Providence now she is in quiet andros taking care of her parents and working as a private chef or catering events yesterday I went crabbing I caught several crabs without gloves several crabs just in andros today yesterday okay wait everyone has a lot doubts about catching friends that doesn't sound realistic you know what I want to do today you want to cook nice sunny oh you want to do a challenge nearby I want to eat well it's a good time I'm going to prepare stewed fish for mom and dad and for you you can join us for the Most Bahamians, a perfect fish stew is made from grouper or snapper and served with Johnny Cakes, today's chef's choice, snapper, so what I'm going to do is go ahead and remove the wings to further enhance our plate and then after this.

They were going to cut it, does this soup have a boneless option? Not okay, have you ever put a bone down your throat? We have, but that's the trick with Johnny Cake, it helps push it further back next to the fish portions and marinates it. with salt, pepper and goat pepper or habanero it is eaten in the morning yes, that is what we normally have, whether it is stewed fish or boiled fish, normally yes, I see four boxes of cereal in your refrigerator, you have children, that is the difference, we also have children here, while the fish absorbs those flavors prepare a room, brown the flour in a pan with oil and add bay leaves, onion and water, stir well to form a thick soup base, now fry Lightly coat the fish to give it a nice brown coating, drop the fish into the soup. and let it simmer until the fish is tender and cooked through and this is the complete version of our stewed fish.

I'm dying to try this. Everything looks fantastic. Wow, Johnny Cakes. So what makes a Johnny Cake a Johnny Cake? Normal bread has yeast. It just has bacon powder, no bacon soda, no eggs or anything, it's warm, the butter just melts crispy on the outside oh it's so good, this is something I guess you can take with you, definitely give me the recipe or should I take you to america please I'm ready I want to soak up some of this broth it's so good it reminds me of when people in the south of the US ate biscuits and gravy it has a bit of that quality where it's a little spicy.

It's thick, it's tasty, but it's on another level because it has some spice, you added a little bit of citrus and then here in the middle, a big old fish fillet, watch out for the bones, yeah, you should eat it with Caution, it's fine, once you fry it. down helps seal in the flavors oh these flavors are sealed in, they're not going anywhere the fish is flaky and sticky and I'm not used to eating fish with this kind of flavor with some kind of thick stew, is that something like that? do you think you try it at home yeah if it was fully available but that brings me to my next question this island is so mysterious to me because if you go to New Providence there are restaurants everywhere but I come here I have I have to go to your kitchen to experience this, how come there are so few restaurants on this island?

There are almost no restaurants. The Bahamas islands are marketed differently. They market the island of Andros for bone fishing between the summer months. He sees more people fishing for bones. That's where I come in. I do private activities. catering for homeowners who come and go do you like doing that? I do. I can't travel to every state in Florida, so it's nice to meet someone else. This day traveled for you. Definitely, where are you from Minnesota? That's why Say you'll take me, uh, to thank Kishly for breakfast. I invited her to join our crab feast later that day.

In the meantime, I'm heading to one of the only restaurants you'll find on this island, the lucky loose guy, oh. Your cooking is beautiful, thank you, you could serve as a background for a meteorologist, yes, hopefully, in addition to being lucky, Luca Charlene also cooks for members of a nearby military base, one of her most notable dishes is a Caribbean novelty, her crown filled white. pigeon the pigeon is white the pigeon is black but only the top part of the crown is white how do you usually get pigeons? are you going to hunt them hunting season September 29th to October 30th I think otherwise we can't shoot them oh It's too late for that now yes this delicate bird that was once abundant in this area has decreased in numbers lately while they are In season, hunters are limited to 50 birds per day, which still seems like a lot to me. paloma but you are actually stuffing it with a lobster concrete lobster with bacon seasoning charlene start your dish by dicing the ingredients for the filling that gives the lobster cronkin they still burst the filling with zest is that the trick you are using can I save it and I can use my chrome pan look I'm supported you don't need this I don't need you don't be dependent I don't realize you don't have to use stones I don't have to use that but you can if you want sauté the meat with onion celery chili and a touch of goat pepper fry the pigeons until cooked now the stuffing moves with meticulous precision she fills the delicate birds and then puts them in the oven for 30 minutes right here two pigeons maybe they were brothers I want to jump to this right here stuffed with bacon seafood just a hint of stovetop stuffing to be honest I really love stovetop stuffing so you try the bacon and then you just try little pieces of seafood a little bit of crunchy conk a little bit of chewy lobster that's amazing this is a leg torn off that's a thigh right here look at this look how small this is oh there we go that's a mouthful of meat super dark meat really good but there's not much of right here this is the breast this is just me it's a dark skin , almost blackish gray and then the meat a slightly bloody gray color, it's an interesting color, delicious, juicy, little oily, greasy, definitely dark meat, usually, if you're eating chicken, the breast. the meat is going to be whiter and drier here it is super juicy, super fatty, I like the lobster conk inside the paloma, super unique but it is not the last meal we have for today, the crabs we caught yesterday are waiting for me in Laurie's house and this is Lori.

I'm Lori, Chef Emerson's aunt. We are here. Thanks for inviting me. Can you believe I helped catch some of these? Oh wow, you did it, yeah, oh okay, why is everyone laughing at that idea? Generally, freshly cut crabs don't make it to the pot right away. Many locals have one of these in their backyard, a crab pen where the crabs are fed fresh fruit, allowing them to purge any nasty stuff they've been eating on the forest floor. The result is supposed to be sweeter, less bitter meat when the crabs are done. you have to cut them now you know they are very aggressive sometimes they don't like to be caught I think one is sleeping this is big I'm going to try to get the scissors like this and then I'm going to drain it like this and it's easy to guess once you do it well you just rip the arms off yeah i did great and then right at the joint you cut it off and it just falls off the joint it falls right off it's an easy fix yeah sorry only if you know What are you doing, okay, okay, you want to hold him, yes, it's like Monty Python night, he has no arms or legs, he's still alive, yes, he's still alive, but in our culture we cut them off first before we prepare them, I feel like does it move.

They're little knots it's like I'm trying to walk but nothing's happening everything's fine I'm going to put that one oh my god that one almost got me yeah okay you know what I felt bad for like two seconds why not? Don't you try to get one that's asleep? It's not because he tried to attack me. Is personal. Oh yes, the hardest part is removing the claws. Yes, sorry, I'm going to hurt our food. Oh, it's so much easier when I can step on that. I can't step on them right now. I try to pull it out, pull the big claw, yeah, quick, just pull it quick, yeah, well, there you go, yeah, get up, get up, get up, oh, we'll do it with your little claw.

Well, yeah, I just twisted it, oh, try to grab it with the boat's claws and then, um, twist it, I feel bad that's stressful, I mean the clock, oh, why did I get so scared? Check this out today. Lori is making another Bahamian classic. crab and dough, clean the amputated crabs and place them in a pot, season with salt and pepper, onion and goat pepper, add a cup of water and let it steam. Meanwhile, prepare a dough with flour, baking powder, salt and water and place it on the crab let the pot steam the bread and crabs for 25 minutes now it's time to eat sonny you can also take this big bite here oh because it's easy I couldn't okay and a little dough is a little different from johnny cake sorry I started I mean go ahead don't wait for me but you have to wait for the crab fat inside the crab to come together turn it over so it doesn't move oh so it's like head turned into a bowl and just spread it out, oh. it's dark and brown there yes, I absorbed a ton of this fat it's moist it's brown yes, it has a lot of flavor it's super fatty it's a little sweet but also a little bitter and this bread is excellent, it's soft and doughy my abs so the other experience comes from the opposite side of the craft this piece is called bam you take this band off completely oh you're so good at crab anatomy it's andros this is our thing I'll see this we We're going to cut it in half, we're going to take them off individually, just bite it, It's a challenge, so bite into it amazing, it's a huge piece and that piece of meat is better than fat, no bitterness, yes, just super sweet, amazing, delicious. and you know, in the US some people appreciate the body of the crab, you go to the lobster bun, you get crab legs and that's it, but here you can see there's a lot of meat, there's fat, there's a lot of it there that is easily wasted, I'll see. this takes the claw you try to separate this from that look wow take it out take it out slowly right he's got it I can see you're enjoying that yeah now you can be labeled androsian because you've officially eaten the crab oh my god that's the best bite yet super meaty sweet delicious have you experienced crab and dough for me when I first came to this island I was a little skeptical about andros we are trying to contact people it is very difficult to contact people to know what was going on here it seemed like a place where you just have to go here to figure things out and even once we get here it's interesting, it's a different pace of life, it's very different from the capital city and I can see why people appreciate it. that, but what I appreciate even more than any of that is that this place is so rich and abundant in food, I mean the fact that we are eating a delicious meal of crab and you can just walk through the forest and grab it from the bush. to the plate yeah so this place is so rich in resources and natural beauty and wonderful people too thanks to andras this is just water oh shit if I see a crowd I must shout nonsense some may see the Bahamas as a money trap invaded by tourists, do you have a conch?

Yes, I mean, in the Bahamas you will find whatever you are looking for. Oh, I heard a report. Our Caribbean culinary adventure continues here in the Bahamas, the sparsely populated island of Andros. Today we are going to hunt at a levelcompletely new the forest here is very thick if we go into the forest how are we going to get through in this tourism driven country? I am about to experience what no traveler has experienced before which is the most dangerous part of what we are doing. What you are doing today, you may encounter a big male, sometimes they try to run away from the dogs and they run into you, the boy attacks them, yes, and it all starts here sir, good morning, good morning, jerome gerard , this is fantastic.

We're on a beach right now on the island of Andros in the Bahamas today we're going to do something special we're going after a board today he's going to try a kick so I hope so or we don't have video why are you hunting? for jobs we fish a table 100 pounds we are going to sell them for 200 or 150. you sell me the meat I want to ask you how you do this because when I was in Alabama I was going hog hunting and I had a deer rifle and I drove in a golf cart until we find some pigs to shoot here is a completely different story here you are hunting with dogs how do they know if they are hunting or just going out to be taken to the bathroom?

They know what they're doing I start putting on my hunting clothes They know what's happening It's risky It's not for the faint of heart Here the plan will be like this The hunter unleashes his dogs The dogs look for a promotion and track down a wild pig when they find one is knocked down until the hunter catches up with him and finishes the job so where do I go in today? How I can help? I'd like to give you the opportunity to take the ball from there. What is this for? Tie the legs together just that Yeah, I thought you were using a gun.

I don't like hunting with weapons. You have never been bitten. No, I'm not afraid of them at all, so I don't have a knife today. I don't have a gun, we are going to hunt a wild boar and I am armed with this. I just want to make it clear to everyone that we are on our way to the hunting place. I have my piece of rope with me. my gun today I have a mask and gloves why do I need a mask? No, I am not my protective mosquito, I do not need protection against mosquitoes.

We are hunters and gatherers, but above all hunters. The island of Andros is about 100 miles by 45 miles. Although the island has a distinctive outline, it is very fragmented, it is a flat and densely forested island, making it the perfect home for wild boars that come out oh they are taking off jerome has been hunting wild boars in andros for over 30 years oh , it is trained more than 25 dogs they rotate them for each hunt today we have lacey jet dexter and max they are hunting or playing they just look like they are having a good time they were urinating they are going to come in here now these are a co-type dog bred in the USA known for their incredible tracking ability in the right conditions they can follow a climb for miles jerome where are you jerome jerome where is anyone I'm going to scroll through Instagram until someone calls me and tells me what to do oh Garyvee inspirational man , it's about ten smaller ones, oh, piglets, yes, and then the two big ones, they're weird, oh, you saw a whole family, maybe they're on a picnic, an invasive species with no natural predators, wild boars.destructive beasts They destroy crops and the homes of wildlife by trampling and rooting, they can eat anything they mate with like crazy and it is impossible to extinguish them, so if you feel bad that these animals are being hunted, you shouldn't add a wild boar along with the right chef will be one of the best dinners of your summer, but before we eat we have a lot of work to do, these are big stores, how do you know it's a pink run and not a dog run?

Look, there's the pig, yes. like you know yeah that's a big truck oh man I would have totally missed it yeah according to Jerome this is a place where the pigs probably passed by to drink fresh water early this morning right now the pig could be anywhere in this area, that's what I love dogs, I lead the way looking for a scent to chase this one here, he's not hunting at all, go hunt, get a pig, our job is to follow them and not lose them. The dogs just walked in there. It's easier said than done if you lose. them or in my case, when we lose them, there is something here, you either follow your instinct or you wait for them to call you, look at your eyes right now, all this is difficult, I don't see the science behind it, I don't know. the strategy is like sometimes he leads sometimes the dogs lead but this is not an easy job at all this is exactly what the wild boars want our herd is divided and already in disarray this forest is super thick the pig can easily pass here five times faster than a human probably twice as fast as a dog, that's why you need four of them now we're just listening, we see if there's anything fighting, we see if any dogs park, but again, nothing in the world of the wind hunting is all that can hide or expose. too much wind can mean that the dogs will not be able to accurately follow the climb for long.

If I'm honest, I don't think it's in the cards for today, so hunting is bad news. high risk high reward today more on the risk side we went out for a few hours we did the best we could nothing and I don't know how it works exactly because the dogs just run sometimes it seems like they are sometimes after something it seems like they are just playing and passing each other quite a while he is not really communicating with the dogs sometimes he follows them sometimes they follow him I'm not sure how organized this process is I would say it's more of an art than a science maybe it's just luck I don't know we don't have a poor thing but I think we can ask for a we still need a video so I think we should have done this from the beginning it was my fault it's my mistake but We shouldn't be here hunting, following the dogs, trying to tie the pigs by the legs.

No, instead we'll do it the smart way: someone will bring us a wild boar like Uber Eats, but with live animals I'm not sure who will bring. but someone is bringing a wild boar let's eat a wild boar today omg it's okay i can't beat them okay they told me they just found a pig oh i hear it holy oh it's huge the one is coming Bored is surrounded by four dogs but all it would take is one quick movement for him to escape. I know that speed is of the essence and I'm not going to let a little thing like having no idea what I'm doing stop me from doing it. 100 up to this point I have my rope, I grab the boar's hind leg because it's the furthest from its teeth, then I try to turn it around to break it and get leverage.

I remember something about a rope and tying it twice, yeah, now we get to Put this on, do the same thing, oh, tie it twice. Turns out you don't tie the back legs together. It's front, back, front, back, it's not tight, the board doesn't take long to turn and it goes off, man, how did they do it? If we split up, you went your own way, I heard you scream, I heard the pig, I heard the dogs barking, we came here, what happened, he was on the road sitting and then the dog ran on two wheels like, oh, let it be this one I let the speed of one and suddenly I told the dogs to shoot first at the beginning and then the other two passed after the heroes kept barking and then we passed and started squealing when we got there, there was the wrong one.

She tried to fight but you know she couldn't win, that battle dogs are fine, yeah, oh, they look proud and tired, they always surprise me, yeah, they look cute and fluffy until it's time for action, then The dogs got very vicious, very quickly, yeah, hey, good. work, yes, what's next? How are you doing from here? Sacred Hunting does not award merit badges or trophies for doing your best, whether you eat or not. Some may say that in this modern world hunting is a vestige of a less civilized form. past, but Jerome, who feeds his family by tracking game and selling wild boar meat, would have to disagree with the wild boar that accompanies him.

Plans for a big feast have begun soon. This animal will feed dozens of locals in the community. The outer layer of skin just had that feeling. and finally cut into smaller pieces and left to simmer for an hour while it boils we head to a nearby beach for another special cheeky tropical treat. Solomon, put it there. Hey bro, you know what I like about barracudas? You do not have. to track them in the damn forest ah boy, I know what you mean the barracuda is a long, thin, fierce looking fish that lives near the coast in subtropical seas.

I tried it once in Mexico City here in the Bahamas in no uncertain terms. We recommend that you only eat this fish at your own risk. Well, they eat something from the reef, something called sigutera. They are actually natural toxins that accumulate from algae that smaller fish have around the reefs and, as these fish are predators, they eat those fish. and that is how they become contaminated. I'm told in the Bahamas that eating barracuda is a kind of rite of passage, meaning you're not afraid and prepared to take the risk of potentially poisoning yourself. about the risk of death, okay, I'll do it.

Salomón is a fisherman and fishing guide, so boat shoes and sweater vests must be worn. Oh wow, well I'm not sure I'm sitting in the right area with years of shellfishing. and gastronomic experience, I hope you have chosen the right option to tell it too. Sometimes you look at natural things again, so if the flies don't come, it's poison. Are you also saying that anything a fly lands on is something you would eat? good question column and he slices barracuda into two giant fillets, cleans it and then cuts it into small pieces before applying his own seasoning mix.

Fry in hot oil on both sides until golden. It's hot, juicy and probably poison-free. Solomon, yes. this is a great moment there were flies landing on this barracuda which we have established is a good thing so if it is poisonous I will know very soon we are in andros there is no hospital no if you get poisoned you have to go online book a plane ticket get a test from pcr go at 5 am get on the plane you are dead I can feel the outside it feels a little crunchy I can feel the seasoning yes, something baked in there, let's try it, it's delicious I'm a good friend of ours, this is very different from other fried fish.

I think a lot of fried fish really relies on a huge, flaky, crispy batter. Sometimes there's more batter than actual fish and then people cover it with tartar sauce and it's like it doesn't make sense. having the fish first here, there's nothing like a big thick batter, just a little crunch and a ton of fresh fish and delicious seasonings, where did you learn this recipe? I cook a lot, so you know. You can experiment with things and it works, you keep it if you don't throw away the dough, so I like that everyone on this island finds a way to make it work and a lot of people get their own food.

The other day I got your own fish, I got my own crabs, today we have a wild boar, so everyone is realizing that everyone has their own methods, their own traditions or their own twist on tradition. Yes, when they cook the food so far, everything is very good, very good. Look, it's just standing there, I think there's no problem, there's no problem, back to the boar after boiling for an hour, they took it to the nice fishing village of Mount. Jerome and Gerard woke up at 3am. m. this morning, so they decided to leave early, but not before. rewarding his dogs with some boar meat now it's all about Emerson, who we met in our last video.

He is a trained chef who decided to settle in Andros to enjoy a quieter lifestyle after years of working in the Bahamian hospitality industry. Today he is cooking this wild boar in several. dishes culminating in a communal feast, first grilled wild boar ribs, the ribs are boiled with herbs and spices to tenderize the meat before marinating in Emerson's secret homemade barbecue sauce, a sauce so secret it won't tell me what contains, throw it outdoors. fire and grill to perfection extraordinary is this your first board actually the first one we caught in a long time and bottled it but I could have bought it in our hotels earlier Do you think there will be a difference between the wild boar and a domesticated borer?

They usually taste a little different with the natural ball, they have a more natural flavor, okay let's see, oh man, that one is so delicious, the sweet and spicy barbecue sauce is coming, it's pretty tender, actually, oh, here we go , I have another piece here boiling. I think it's really reduced the fat a little bit and then it's just crispy on the outside. Every time I eat wild boar I feel that the texture of the fat is a little different, there is something bubbly and a little unusual. As for fat, I think they would eat native food.

I think that really plays a big role. It's hard to believe that just a couple of hours ago I put my knee on this wild boar's neck and then it paid off. Dinner is almost ready. Emerson is finishing up the initial boar soup, browning the boar meat in hot oil and then adding homemade broth that he bubbles up along with onions, carrots,Irish potatoes and cassava that he seasons with salt, pepper, lime and bay leaves. It's time to eat as the dinner bell rings, members. Members of the community arrived to share in the celebration. Lori, the crab killer from our last video, also joins us.

Our hunter already went home today because he has been awake since 3 a.m. m., he and his dogs are tired, but the dogs were able to eat something. of the pork before they left I want everyone to know oh boring yes you have eaten wild boar before yes I have, but not like this the first time, the first time, let's try this it's beautiful, big fatty pieces of pork mmm succulent, I would say yes, that is delicious the best part is the fat the fat actually has an exceptional texture it almost tastes like soft meat what is that cassava that is another bohemian specialty I love how acidic it is delicious it is tasty spicy juicy pork the vegetables They are perfect not mushy this is perfectly al dente what Is this Peppa Pig's pepper pork?

It is basically a stewed pork dish made with onions, potatoes, bananas, tomatoes, peppers, herbs and lemon juice, plus the wild boar meat that has already been seasoned with salt and pepper, add water, butter, seal it and let it cook steamed. It's so good, big beautiful pieces of pork, I love the sauce, the consistency of the sauce, very tomato-y, it has a little bit of pop, that's what I like about the food here, a little bit of goat pepper, a habanero, a little spicy but not too emerson, you cook. all this you alone that's sir that's wild I want to try this liver right here take that out on my plate liver sautéed with carrots peppercorns vinegar onion sweet pepper and garlic I'm ready to try the liver because I've never made it before oh, it's delicious , it's like the classic liver and onion, it's something I never ate as a kid but I love it, beautifully sautéed, flavorful, smooth, you're a great chef, thank you, so it seems like crabbing is a lot easier, right? , catch a wild boar very hard.

So what part did you do? Let's be honest, the dogs are doing all the work. Yeah, of course, you know, people always talk about organic, but those same people don't like hunting, but this is an organic pig, it's basically like a whole food. pig is relaxing in the mangroves he is eating oranges it is very healthy and that is how our ancestors lived hunting and going out to sea and catching their food you know they didn't go to the store to buy their food they actually went around and They hunted or fished If I see a crowd I'm going to shout nonsense Some may see the Bahamas as a money trap overrun by tourists Do you have a conch?

Yes, I say that in the Bahamas you will find whatever you are in. searching as you disembark from your cruise ship and suck on a multitude of Bahama moms, just know that there is another side to this island beyond the resorts, beyond the sandy beaches, that few visitors have the opportunity to see and, if Do you ever get a chance to experiment? The Bahamas behind the curtain, well, it's definitely worth it and that concludes our Bahamas adventure. Five videos in five days. I want to say a huge thank you to all the different chefs and locals who contributed to this video today and throughout this series, including Atlantis.

At Paradise Island I had a great time learning more about the Bahamas and the unique food and people here and I hope you enjoyed it too. That's all for this. Thanks so much for looking. See you next time. Oh peace, what are you doing? You think about the hat, keep the hat, get rid of the hat, do you realize it's a bandana type hat? Do you understand what I was doing there?