RARE Jamaican Food!! Cross-Country Jamaican Food Tour!! (Full Documentary)

so we have to wait until it opens the gas is released if the gas is not released it is poisonous Can I eat this raw? Some people eat it raw. Am I some people right now? No, I don't eat it in our The latest Caribbean series I experienced culinary extremes in the Bahamas. Yeah, he has like three. Now I'm headed a few hundred miles to a different world. Welcome to Jamaica, with a population of less than 3 million. Jamaica is a mighty pound, one of the most iconic countries in the world famous for its athletic prowess, its music and, best of all, its

food

.

The

food

here goes way beyond Jerk Chicken, it's the fruits, it looks like something you'd find in Avatar, the spices, oh yeah, and even the spices you've never seen before. before and I'm here to see it all today our food journey begins in the

country

's capital, Kingston, my men wanted to say that we are in Jamaica. I can't believe it, we're doing it, yes we're doing it, join me on this Jamaican. travel matt robinson online he calls himself

jamaican

food boss he's a gemini he's a

tour

guide turned youtuber showcasing the best foods this

country

has to offer we're liquor but with talawa it's what we said meaning we're smart but we carry a lot of weight behind us I have no doubt that there is a lot that I will learn during this trip right now we have our first meal this is breakfast this is a popular soup in Jamaica that consists of jerk seasoning local herbs vegetables and two parts of underused animals chicken legs and friend skin wow, tasty is spicy, you just feel the spice here at the back of your throne, even though it's very hot, right, oh, that's just a comment, although that's not about this Oh Jesus Christ, almost creamy yam.

The different types are delicious for the soup that pink, oh look at this, yes we have a lot of West African influences in our dishes, cold skin is one of them, so I have tried it before. I mean, what I ate in Nigeria was a little different, quite spicy, but this. it's a good balance like still a little bit chewy a little bit rubbery it's water it's not about talking about the texture right oh that's really good here the chicken points are so delicious yes it's super soft, tender, gelatinous and it's just soaked up everything this wonderful tasty and spicy broth. the juice comes out because the broth doesn't taste good oh wow you are so good at eating man you are like my wife she eats chicken wings and like there is nothing left these are easy cuts of meat to find in jamaica for many people .

We're eating we're eating it because we can't afford it, but this is just the beginning, it's just the beginning, bro, okay, fantastic, some of the best food in Jamaica isn't found in high-end restaurants or resorts, it's They serve right here, on the street. side, a convenient place for locals to stop, drink and have an unusual breakfast this morning, our first vendor is serving a species you will only find here. Jamiakons will call it landcraft. Okay, this is a Jamaican mud crab, so different islands have the same species. There are different variations of them wait wait let me see if I can do it I have kids what's going to happen next yes wash it I'm putting in some scotch bonnet and some real hibiscus seeds a little whiskey oh the pepper pepper oh I thought we're getting drunk, the crabs They are rinsed and then sprayed with warm water to remove any remaining dirt inside this dish and the soup we tried earlier are made by the owner of this doll, Alice, ma'am, good morning, good morning, happy to be here.

Can you tell me how long you've been here? 30 years 30 years 13 13 30 30. Yes, okay, I said 30. and then you repeated 30. So I thought it was wrong. Alice inherited these recipes and this business from her mother-in-law. -law and she has maintained it ever since. Has this area changed much in that time? Yes, how has it changed? Sometimes we load under that city, we ain't got no shit, sometimes you ain't got no shit, yeah, right now I push. I demand that they give me a push, I don't know if you're forcing me to have it, I feel like they're pricking me, that I didn't do it, I don't want to have teeth, I don't do anything, so then I touch the crab in the box that my editors are never going to do. be able to understand what you're saying the crabs she gets from our farm now

jamaican

crab season expires during non r months so june july august crab season okay yeah after steam cleaning the crabs , move to another pot filled with scotch peppers and scallions, add the salty seasoning and powdered margarine, the crabs boil and absorb these powerful flavors.

You have to suck up the flavor because it is cooked in many seasonings with the spices of the pepper, the scallion and Everything, oh, that is so delicious, yes, this is so sweet, it is one of the sweetest crabs I have ever tried. There you go, I want to live in this moment forever. We will stay in Jamaica forever. Break the entire claw. Break up the whole club and. you'll hit him with the bottle this is a trap plate right there hope

full

y yeah there you go look at that guy I'm telling you I'm so happy right now and he's just the first stop oh my god I say 100 , the crab itself.

It's sweet and delicious but the seasonings it's so delicious it's sweet but it's spicy and salty at the same time it's not a lot of meat like a big leg of a king crab but it gets away with it I tell you which Jamaican will lick it up with tala, Even the crab is small but there are many ways to play with it, yes, I think this bodes well for this trip. I'm really excited to learn more after all your troubles, yeah, for putting the second spin on that one. big offender thank you I have no idea what you said, on this street you will find staples of timeless Kingston classics passed down from generation to generation that embody the flavors locals crave.

It's amazing what's happening here, just a few stalls away. A common breakfast dating back to the 19th century, this dish comes in three phases: These cucumbers, yes, really, I usually hate cucumbers, so first I cook the vegetables, a combination of cucumber, tomato, onion and thyme, until Let the water vaporize, then I add a little oil and continue to simmer, it's steamy, soft, it's so fresh, so delicious, so here is the fish, phase two, the protein-roasted salted fish that has been rehydrating for hours before finally joining the vegetables, the fish is salted so it can travel, which is why we hydrate it, not just to rehydrate. but also to open a little salt.

I've eaten something like this before. Actually, neon dries fish like crazy. It reminds me of being there. It's almost like you're eating fish jerky, that's why you have the raw one. I'm resourceful, phase three, the starch, two pieces of roasted yellow yam rest at the bottom of the container, with the fish and vegetables, this is a specialty that Mitzi also inherited from her mother, that's why they say the ucn boat run so fast when he won and got the world record yellow delicious you couldn't find it in jamaica it was so long oh I love it it's almost like this fish is like a seasoning for the whole dish because the yam has starch it's good but it has no seasoning that so you take a big bite out of this, its chew is super salty and then you balance it with the yam here, it's almost shocking to me to see something so complex, this deliciousness right here on the side of the road while your grill is done with tires, welcome to jam rack, yeah buddy, if you want food without all the traffic, I suggest a kitchen shop, small diners with a rotating menu and affordable prices.

What is more common than street food like we already had or kitchen store? so they are both on the same level connotation, I mean, some people feel something on a certain day, you wake up, you want a crab, you want a soup, after that, no, this is lunch, so this is actually what we would do in a Regularly today at Annie's they are serving something called Aki's. It becomes even more special when you realize that this national dish is almost impossible to get outside of Jamaica. You'll see why it soon looks good. Yes, I'm ready, but first an appetizer. first of all boiled banana boiled green banana what's going on there all this on the left side we don't call it banana we don't call it yam what we have we call it food it tastes 90 like potato and 10 like green banana oh, it's good, although it's very good, but I realized that there are a lot of places where the US has a lot of bread, Asia has a lot of rice, but so far here you just have a lot of starches, food that way, then here it is. it is the liver of what animal cauliflower charcoal cow cow cow these boiled green plantains should be combined with this a stewed liver marinated in Jamaican seasonings and cooked in oil oh, okay, no, this is glazed with this beautiful sweet and savory sauce, it is very dense a little heavy so I can see why that would go well with the food today's food we are in luck because this kitchen shop is cooking aki and salted fish this is the national dish of the country marvin yes sir and marva is here to tell about it I, all about this, it's a pleasure to meet you.

Do you want to shake hands? I think it's the way I speak, it's a little formal, iguana, something you need to know right now, how do I say, nice to meet you, move one or one, it's a mix of English, Spanish and the Akan language of West Africa. How long were they there? 22 years old, okay, vocabulary and pronunciation vary quite a bit from standard English, hey, bless you, disappearances and we all agree, I'm not being racist, there are no fantastic comments on YouTube, there you eat it, we're here for a very special reason. here from what i was told is the national dish of jamaica it's called that's what it's called aki originally comes from africa looks like something you would find in avatar but its seeds were brought here in the 18th century it would have been closed in the right tree and then it opens, yes it actually releases gas so it really scares me, sometimes we all release gas when we get so much of this beautiful flowering fruit, only some of it is edible and it needs to be prepared care

full

y, you have to wait until it opens so the pot has to be opened before consuming it if it is eaten while it is not ripe while its gases remain inside, you could be a victim of vomiting or worse, some have even died.

Can I eat this raw? Some people eat it raw. Am I some people right now? no, not like oh, it tastes like boiled edamame beans, well I love that it's so good, yeah, I never ate it like that before for me, that was already great, but now you're going to dress it up. do a lot more to it, marvin, respect and manners, you're welcome, preparing the aki is a time consuming process, the yellow fleshy bits need to be removed from the black seed and the body of the plant, now that we have our key ingredient, it's time to cook.

The first vegetables are cooked in a large amount of oil, tomatoes, onions, scotch caps and chives are a must, but don't forget the salted fish, then boil the aki and add it to the main pot with a pinch of black pepper, the aki and salted fish are combined with dense fried dumplings made of lasko flour, powdered milk and baking powder, the national dish of jamaica, the national, this was not on the syllabus as a johnny cake, it is exactly ajanicue, yeah, you know, sometimes I feel like a food expert, you're a food expert. It's not like I have a degree or anything nowadays you get a degree with the number of years you've been studying something or doing it as a job.

I'm pretty sure you have your PhD right now, but normally you wouldn't eat it like that. what goes with the akian sausage, that's good, it's one of the best things I've ever tried. creamy, smooth, the taste after cooking it like this changes, you're not going to like how I approach it, it's like canned mushrooms, yes. like canned mushrooms I don't like canned mushrooms and before it had a lot of body now it's like spongy it's so soft it's creamy this is excellent now that you're logging into Google change the favorite profile adding it to the trip like reggae music, the influences we have in jamaica aki is something that speaks jamaica every time you try it, it is something that has gone international, it has not gone international like Jerk chicken, it is something that is more local, but a reason for it is not.

It's easily grown up north or further afield, it's specific to here nowadays, you can buy canned here, but I'll tell you right away no, because we want that canned mushroom flavor and that's not going to come from canned.com, thanks chef big . up chef the biggest possible stops that sounded most russian i'm working on it a third of the population of this country lives in this city kingston has varied African, Spanish and British culinary influences, among them here you will find the birthplace of Jerk cuisine and the spices that You'll find the food that Usain Bolt eats every morning, but you might also find certain cuts that are driving local diners crazy.

Here's one now. Oh yes, yes, I finally get some rice. What am I looking at? Check out some coffee curry with some beans. The beans are so broad that our last location isn't actually here. Just a few steps awayIt is something taboo since it is considered dead food that will not give energy to your body but on the contrary remove it there is a rooster down here I love it The idea of ​​a rooster entering a dining room requires a lot of balls, right, no, he knows he's safe here, no one eats him, oh yeah, that's exactly it, what's the point of having a rooster here?

It's part of the family. The following congo bean stew is reminiscent of those. Congo beans soaked in coconut juice are simply boiled with chopped carrots, okra and Irish potatoes, let's try it, definitely try the coconut, yes, the coconut gives it a little natural sweetness, oh yes, that's the secret ingredient, like milk coconut mixed with beans. nice and starchy there's okra in your carrots that's good now the star of today's table steamed vegetables with aki aki is a type of fruit a distant cousin of lychee and length start by boiling the freshly picked aki and then prepare the vegetables so delicious vegetables calaloo cabbage onion tomato pepper put the vegetables in a separate pot and let them cook when they are nice and soft season with sea salt and add the boiled aki mix well and serve so i had aki on my first day in jamaica and this is something similar but without the salty fish, yes oh yes, very different from the aki I had yesterday, much more like mild flavors, like it actually tastes like cabbage, not super seasoned, soft, light and you can really taste the vegetables Same typical Jamaicans we just added a little bit of black pepper all these other things for flavor but really that's how you should eat this is fantastic it was a pleasure to be with you today enjoy a meal with you and learn more about the Rastafarian people what's up behind this place this way of life and especially the delicious food our caribbean culinary adventure continues here on the island of jamaica today we are going to take a

tour

through the country starting with the classics the oil drum is unique how long do you think you have What to cook inside to get rid of the oily taste that ends up with a whole damn pig?

Have you done this before? Yes, I have done it several times. Have you ever been surprised in a bad way? What's that? special about the Jamaican idiot and how he became world famous. Well it all starts here, heading 70 miles from Kingston to the northeastern tip of the island, we'll bring you here, Portland, this is the home of the idiot, the standard every Jamaican idiot could stand next to. You can compare it here, right next to the street, you will find idiot, it comes the traditional way, open it wide, reveal, I'm told this is called skillet chicken, a chicken locally, I call it skillet folded, it's made in an old oil drum, so what?

That recreates the original style of Jerk where it was underground, where the smoke went up because you have to have smoke and Jerk. This Jerk Chicken is grilled over charcoal but first it is basted with a spicy spice marinade that is only available here in Jamaica this is how it is made with the bow this is the original Jerk season that I use this is a mix of scotch pepper which I already premixed here the seasoning is called to the bone seasoning this is a Jerk seasoning it is made from natural Jamaican herbs like pepper berries, dried crushed pepper mixed in, this is the all purpose seasoning, same as drink seasoning , but it's more refined, a tablespoon of garlic powder, mix everything until it's this nice light brown color, rub the chicken along with the thyme, onion and scallions and let them absorb those flavors for 25 minutes, throw them on a custom grill made with an old oil drum and keep them warm, avoiding direct contact with the flames.

Your chicken is probably the most popular, but what makes something jerky? marinade process looks delicious we should try it salty spicy the scotch hat is unique it's like a heating pad in winter it's a nice persistent heat it's not intense so it just stands there and just hums yeah you see the thing is with idiot we have two important ingredients that are grown in jamaica better than anywhere else in the world pepper, scotch bunny, all that combined with other seasonings is what creates this magnificent pharmacy. I could eat and listen to you talk all day, oh, even the white one. the meat is soft, tender and juicy everything is juicy that is your festival it is a type of fried bread that is usually combined with Jerk chicken it is made of flour corn flour salt baking powder water and sugar it is also addictive when you finish eating it you will explode like a puffer fish not at all sweet, heavy, crunchy on the outside, doughy on the inside, it helps absorb some of the spiciness from the scotch pepper we just talked about.

I've learned that one of the best compliments you can give to food in Jamaica is nice, nice, yum. The first and most affordable location is a great entry point into the world of jerking, but here in Jamaica you can jerk off anything, I mean any food, I think you get my point, our next stop here is the Gold Teeth jerk center located in Fairy Hill, just a few. Minutes from Boston Beach, they offer a variety of protein options here. People come here for their traditional Jerk technique. We can make turkey, pumpkin, rabbit, reindeer, whatever you want.

There will be cookies. Yes, meet the chef. Jay James. How are you brother? Good me too. I feel like I just smoked two packs of cigarettes. I don't know why you and Jamaica get used to smoke. I'm used to a different type of smoke and that's what I say when you're in Jamaica, as opposed to the typical barbecue. on steel grates, everything here is remarkably grilled on wood. Is it the wood that really gives flavor to the meat? Yes, man, wood also gives flavor. This is pepper wood with even thicker boards on top to help keep some heat in.

What's special about it? pepper wood, oh my god, you can see this one sweating, give it a taste, this one is sweating too, yeah, how are you? I want a little underneath, all charcoal that emits heat and tasty smoke also from pepper wood, goes from raw to cooked, a lot of cocoa, right? Here it must take a while because the firewood does not burn. How long does it take six hours? Oh, that's a long time low and slow. The other reason we came here is not just the way you roast it, the way you prepare it. the meat, but also the different types of meat that you have available here, it is different from other places here, you are serving rabbit, yes, why rabbit is a famous meat, no, in the black, you know, yes, rabbit is cleans and all its organs are reserved for time. the marination we have the pepper right here give it a flavor let's go over the Jerk sauce the rabbit is rubbed with a secret Jerk sauce but even the most secret Jerk sauce should contain a couple of key ingredients, pepper berries. spices and scotch peppers this is the liver this is the stuffed kidney after marinating it goes on the grill for six hours so with rabbit it can sometimes be a little dry and it doesn't have much of a fan how does it stay moist slowly? fire if you are going to light a fire it will dry out you have to know the wallet of the country this is the rabbit here oh it's interesting the way you prepared it here the rabbit almost looks like chicken it tastes like chicken it tastes like chicken i I'm in Waguan that's right , I'm very curious about this.

It is very common rabbit meat here, not very common, but what is it, it is widely grown throughout Jamaica because they reproduce a lot. What do you think is the best part of this damn part? rabbit the Thai legend right, you are looking, I'm going to try it, cheers, putting a little pepper, yes, over low heat, but with a lot of juice, which is impressive, I mean, this animal has almost no fat, it's almost like a juicy and moist chicken breast. It's smoky, I'm going to get some sauce, you don't need too much because trust me, the heat is there and the heat is there, everything very hot, but it's all good, it's not the intense heat, no, it's a manageable heat.

You see when you start acting or planting like you're pregnant, then you know the pepper is nice. I think the reason some people faint when they eat hot food is because they need oxygen. Yes, they hyperventilate. This is a rabbit. It's an appetizer. We still have. a whole goat as we have ready one what leg please sir put it like this try to use the meat of the leg no, we are going to drink sauce, we fill the sauce inside, that is a permanent flavor, we let it soak for two hours and then we put It's in wood, uh, right here, a whole goat's leg, let me pick it up, I think we could give it a little split, it still smells, it's a ram goat, can you smell that ram goat, yeah, one, a woman, a man?

I can't, you can smell the different types of mango and lemon. Take a look at this man. He really works covering all the meat. He massages that seasoning all the way in. It has spicy milk, this is the same spice, the same drop of seasoning, you can also taste a little of the spiciness. It's interesting to see Jerk seasoning placed with different proteins because it brings out different flavors. I still try the goat itself, but there's still the powerful taste of jerk, the scotch bonnet, it's hot, it's spicy and there's the smokiness of the wood from the fire, you come to Jamaica, you need the smoke, whether it's from the jerk or something more, the smoke has to be today it was just a warm up, yes, I Tomorrow something I didn't even know was possible, we're going to shake a whole pig, it doesn't sound good, but it will look good, I can guarantee it and they will taste even better for our final idiot experience.

We're heading to 130. Miles off the northwest coast of Jamaica, this is Montego Bay, Jamaica's second largest city after Kingston. I came here to watch a whole pig being shaken and this is the master asshole, chef, what's going on? It is a very impractical place for an interview. and that's how creative minds work, you know, yeah, it's going to look beautiful, I hope so. 2019 Jamaican Idiot Competition Champion Andrew is not even a full-time chef, but with a love and passion for cooking, he has mastered the art of Idiot, you can idiot. anything you want, yeah you know what I'm saying, I really tried everything.

I have made a bird. I have made rabbit. I have made fish. I've done it big, of course, I've made chicken. It's a love of mine so I have the program for today's show its focus was lost a long time ago cooking underground today you're making a whole pig have you done this before? yeah I've done it how many times maybe about six seven times before how do you make sure no sand gets in? We cover the meat with banana leaves so that the banana leaves basically protect the pork from the sun. How do you know for sure when it's ready?

Have you ever been surprised in a bad way? No, never, first, Andrew prepares the hole by digging sand to about two feet deep, lay down a layer of sheet metal and secure it with stones, add a layer of pepper wood to give off a distinctive aroma, add heat and let Let the fire do the work, this is the base, okay, so let's get the idiot. The seasoning is ready if you put it on the pork, you automatically start enjoying the spice of life. I will get all the fermented powder just as Chengdu China celebrates its Szechuan peppercorns, Jamaica celebrates its capsicum.

Both peppercorns have a powerful and distinctive flavor that cannot be compared to the common one. black pepper, get it all powdery, then we're going to make the scotch bunny, add a little bit of vinegar and a little bit of water, add a little bit of garlic, a little bit of chives, fresh thyme, now can I add my pepper with the seasoning, can I? What should the seasoning have in order? To be called a Jerk it is absolutely important that in any Jerk you have to have pepper and scotch bonnet. When mixed with all the other ingredients and such, it has an amazing flavor and once you incorporate it with any meat.

It's like heaven wow I really got lost in your beautiful words now we need the pork, let's prepare this pork trying to make small grooves so that the seasoning can penetrate even under the skin. He applies a dry seasoning that includes a blend of herbs and spices, tossing them usually cinnamon, thyme, cayenne pepper, garlic, onion and allspice, then adds his own wet dressing, give it a good massage and let it marinate, no, like this It's what you call it, cocoa butter, good for the skin, do you think he's the idiot? it's all about the seasoning or the cooking technique too, it's a mix of everything because everyone tried their own spices and herbs and different mixtures and things like that, but even if you put it in and you don't have the technique and the passion because it takes time idiot it's not something you don't show showing the grill I want to give it color good you're looking for a texture you're looking for a flavor you're looking for a smell you're looking for a crunchy everything is a process the pig is ready the hole is ready time to make the bed andrew layers the grapes to cook with even more pepper leaves to give it more flavor although they come in flavors like pepper the hibiscus spice you use it on anything it's in the mixture it's in the leaves it's in the berries now the most important step in this process is to lay the pig on the bed you want the head of the butt the head is okay, I have the butt here yeah, okay, come on if we fail, we might end up having a raw pork covered in salt, be careful with your step, although I should take a step here, yeah , okay, leave it here, that's it, that's iton the grill, it's on the pepper leaves, yes, it's on the charcoal, what's next?

I go on to cover the sides with leaves as well, then I'll get another leaf and cover it so the sand can't make the transition. This is one of the simplest but oldest cooking structures used to trap heat and bake smoke or steam. food when no other equipment is available this is a jamaican style of cooking really going back to the roots of what idiot is idiot comes from the days when the tainos and the maroons got together they hunted wild pigs burying the hug this is how the shaking process, so whatever we've been through those days and just our last crop, but when you get the meat it just has a different flavor, a different texture, even sometimes a different color, you'll see it and it looks pinkish or reddish , but then it is already cooked, there is a smoky flavor that runs through it, so you saw the fire, do not cook it with smoke, so that is why the process takes six and a half hours, chef, yes sir, the moment is upon us, yes, it is under this piece of corrugated steel.

It's a mystery, okay, there's a wild pig, it's either done or dead or decorated in any way, it's absolutely dead for sure, so the first step eliminates this, okay, try to be very careful, wow, It's crazy, the pig turned around while I was in I didn't expect this to be black, that's how it's supposed to be, yeah, so are you going to eat this skin? You can do it straight up, oh yeah, okay, just up, yeah man, like the chef, like a guy coming out of the grind, you've got your back to the crowd, to the people who are going to eat it soon, which one Is it that piece that you can't resist trying right away?

It's the butt or the rib. I love rib. You have that texture. that's all you're looking for well I'm looking for some ribs so okay oh This is delicious, super juicy, I've never seen a pork skin like this, covered with spicy seasoning, it's become like a hardened paste, yes, regards, oh yes , that pop, you're so juicy it's hard to describe that pepper it gives a certain kind of freshness in this there's a spice I feel the heat from my mouth to my belly oh it's so delicious are you on your second rib? now he says yes, keep talking oh, he's just ripping off his ankle oh, can you try that thank you sir, oh look at this, there's skin, there's fat, there's protein, there's a mix of textures and fabrics, you want some, I want it everything, oh okay, oh yeah, a completely different experience than the ribs, it's crispy, it's moist and it's more interspersed with fat. this on the outside is what keeps everything moist on the inside absolutely yeah, I mean pig is like the perfect animal to cook with because it's almost hard to mess up and I don't want to take any credit away from you, but it's like nature. small cooking container has a thick skin keeps everything protected inside it's fantastic chef you've outdone yourself thank you very much lenny chef andrew cuts the roast pork and divides it into portions ribs sirloin sirloin pancetta bacon ham shoulder it's all stacked together except for the head, The head remains whole and we will try it soon, the chairs applaud, we are cheering a lot for these red stripes.

It should get some sponsorship, I think sponsored by the red stripe, this is the kidney. I love everything. right, cheers, a little bit of play, a little bit different, I like it, although it's nice and soft, like a little bit of livery in the texture, but it's actually incorporating all those seasonings beautifully. I want to talk about this pepper. This is a spice that is used all over Jamaica, everywhere. Now when I find new ingredients I like to try them raw, so when I taste them I can identify them in a dish from that moment on, yes of course we are trying it, it is super fragrant to me, it is a mixture of cloves and a little of mint. and pepper has a bit of a numbing effect a bit of a sting what is szechuan peppercorn for food in chengdu china this is for food in jamaica absolutely this part right here the ears do you hear it broke so easily oh my god Oh? wow, it's almost like a jerk, definitely a dark, crunchy, chewy jerk though with a greasy interior, oh my god, dude, it's so warm, chef, are you horrified at home?

What's interesting to me there is that we've had three different types of Jerk and they all use different cooking styles. I mean, we had it in the frying pan, we had it on the pepper wood and then here underground, all the results are a little different. but there's still a thread that connects them all there's definitely a thread of seasoning that connects it to the pepper, especially yeah, now I feel like I really understand what makes it shake and there's nothing like it in the world, isn't it amazing so thank you both. Cheers, I appreciate it man, blessings, our Caribbean culinary adventure continues here on the island of Jamaica, what are you going to do with this?

I'm going to prepare a dish, yes, okay, sounds good, let's start today, we count three. different stories of seafood in jamaica you are going to try frying this whole tuna that comes from

rare

creatures caught and cooked in local villages. I saw a fisherman come in who had a puffer fish, those are poisonous, no, no, no, to prepare and eat. the most poisonous fish in the caribbean beautiful fish but if you get caught by one of those sharp barbs you are in for a bad day it all starts here matt and i are starting the day in a small town hidden on the edge of montego bay greeting us here jackie lo put there yeah, where are we now?

We are in Greenspan Fisherman Beach Grange Pen is one of hundreds of fishing villages that dot the coast of Jamaica. Towns like this are made up of modest houses built with wood and sheet metal and they are like they have to live here because they are right next to the water they can jump in their boat, they go out, they fish with their boats built by themselves and with crafts local. Fishermen here leave for the ocean at dawn and return when the sun rises and the tide is low. Is there any type of fish that if you catch it, you throw it away?

The stingray is dangerous for the mate, so we'll leave it inside, but I see people saying it's viagra, why don't you want to? To catch it more, a successful catch looks like a boat full of snappers, groupers, kingfish, doctorfish and barracudas. Solo fishing like this makes up 95% of the Jamaican fishing industry. I saw a fisherman enter. He had a puffer fish. Those are poisonous, no, no, according to. to National Geographic Wikipedia and the Japanese chef who once made fugu for me. Pufferfish contain tetrodotoxin, which is 1,200 times more poisonous than cyanide. You have eaten that fish. Sometimes it's not for that reason, but you've never felt like anything makes your face numb like you do.

I had a stroke no, if someone knows a certain type of fish, that has a big head and a small body, you don't touch it. I'm like that on Tinder, big head, small body, buoyed by Jackie's confidence. Matt and I decided to take a bite. of puffer fish freshly caught and roasted on site until I saw how they prepared it I must say I lost my nerve, I can't do it now that I think about it, the gentleman in Japan had a certificate on the wall of his restaurant. and I mean, does anyone in this town have a special certificate to prepare fugu in a way that doesn't kill anyone?

They've been cooking it longer than sushi chefs, but they don't have something in particular, so you feel comfortable. as if, exactly here these looked much more tropical a moment ago these are fish dr. why are they called? we have them they say they are good for you that's all I can give you okay in the belief that seafood tastes best in its natural form with its natural flavors the preferred preparation here is direct gut roast let me move on to what we call a plate oh thank you I'll take a plate I go from here to the belly there and I just break it wide so once you break it all that white meat comes off so I'll put it in my mouth right away , yes, without any seasoning, it's just warm, smooth, fishy, ​​natural ocean flavors, stretchy, chewy skin and a crispy liquid too. that's good, perfectly seasoned by the caribbean, this is like survival cooking, cooking at its most basic, just take the scales of the fish, gut it, throw it in the fire, not very good, that was just an appetizer before this , this is a Caribbean king crab.

These crabs are efficient cleaners of coral reefs thanks to their algae-based diet, with that in mind fishermen plant these crabs around their fishing spots to create a better environment for other species to spawn once these cleaners fatten up. its turn to be part of the life cycle normally you will see a large crab like this steamed or put in a pot of boiling water, but here it will be roasted, we will cook it on the edge of a tire. I've never seen it done this way. halfway through cooking right now, okay, give it a little stir, okay, good stir, at this point it's just bubbling and boiling in its own shell and they wait for it to stop boiling as soon as it's done, we know the meat.

It's done, it's time to open it and see what's inside. I'm not sure where to start. Legs like, oh man, it's steaming, look at this, we don't have anything to smash it with. We do this in Jamaica, we always have our red stripe. useful if we're not drinking it we're using it you have good meat no there's tons of broken shell in there really this is what it's like when you try to open a hard boiled egg and it just keeps breaking into pieces and won't open it won't stay no crab, take it there, you have so much meat, everything works, it's so bulky I can barely stand all this bite, I think I tried something, it was very small, now the claws must have something inside I'm looking for just the bite of all the bites we have what to mark the time ah there we go there we go there we go there we go oh it's so solid you have a huge piece oh this is perfect my hands have chocolate and I'm going to put it in my clean hand.

The meat is like a dry desert, like all these little muscle fibers separated and in the middle is delicious crab juice. What have you done well? Is there still a tendon in the middle? No, I took the tendon out, oh man, this could be the best bite in the world if we beat each other. I don't think we can make that better bite. It has a buttery flavor, its own juices, just make it sweet and bring that meat together perfectly if this crab. was alive right now you would blush guys oh my god yes but I have had so many different species I have to say it is probably the best a lot of crab is good it is good overall it has a little bit of sweetness or a little bit of something like that. a salty sea flavor, this is completely different, amazing texture with every bite you take, you can feel the juices coming out of the meat and then it is naturally sweet but also buttery, almost like an oil, natural oil that comes from the crab meat , perhaps when cooking. the way it is cooked keeps the oils in the meat because when you boil it you always see a kind of pasty white mass around the meat, well that is all the fat that is removed from the product by boiling exactly and for me, when the you boil it you bring it it takes away the flavor when you steam it or cook it like that the flavor remains yes absolutely a complete seafood story in our next chapter we will see a chef take on a seafood challenge of epic proportions an attempt to Break records like you've never done before. seen before chef jeff put it there it's a pleasure to be here great respect every time life is beautiful chef jeff is the founder and head of spirits his place is packed with local seafood that pleases the palate but today we're going to get out the menu i want to talk about what we're eating today right here that bad boy this is a 30 pound yellowfin tuna a whole yellowfin tuna I shouldn't even do an interview from here can you see me putting your hands on a tuna How is it in Jamaica?

It's a real treat for local chefs, so Jeff's plan for today is to fry it whole, have you ever fried a fish that big before? No, this is the first time I will attend a day. What is your strategy? Your square and once you do it. open each layer to the oil so that it heats up and penetrates to the fish, the bone, the meat, so there will be many cuts. Will it be recognizable if the family came here before it went for an autopsy? Remove the sheep and identify it as a family member. No, no, for a fish that big, they need to build a pan big enough to accommodate its enormous girth.

This sounds like an incredible journey. Something that has never been done before in this kitchen. It never carries much risk. great reward and great responsibility, I guess I don't know, as the container of oil slowly reaches the required temperature, the chef rubs the fish with a seasoning mixture making sure it reaches every deep crevice and then, like Ted Bundy, it is ready to fry you. ready, that's right, they have two of these frying tools, they'll bring it up to the oil and lower it down slowly and we just have to wait, oh my gosh, so far it's sizzling, so good, it's not like those videos like when they cook a turkey for thanksgiving and starts to burn.

I am bravely observing what happens from a distancesafe. He is slowly lowering the fish into the oil. She doesn't want to do it too much. Yes, it's in, it's completely submerged, oh. This looks amazing. Is it working? Yes, how do you feel? Is this what you expected? Yes, now I'm going to get my spoon. What happened? I just want this side to start cooking, so once we flip it, the cooking process has already started. much easier wow this is a huge tuna the cuts look perfect they look clean it's like each little cut has its own tuna steak or tuna steak you feel happy I'm happy I'm happy I'm happy I'm happy we're in the Por the right way, add black pepper, scotch pepper and garlic to the oil to enhance the flavor of the oil.

Then the moment finally arrives when one of the most epic twists in seafood history occurs. It's very hard to flip because it's so big and right now some of the skin is peeling off a little bit, but I think they're handling it pretty well, you're just going to give them a twist, that's it, this is the last twist chef, are you happy with the twist? I'm very happy, perfect, turn time, perfect and I'm just looking at a nice texture, oh my God, everything is here, the eyes, the face, we can eat it all, that's right, I enjoy the head, yes, yes, leave the Fry fish for another five to six minutes and continue adding hot oil. to the top as if you were basting a turkey when the fish is visually crispy, it is ready to come out, okay, this is the most delicate part of the process now that it is frying, it is very easy for the fish to fall apart grabbing everything, it goes a get on a plate right next to it boom right on the checkered plate and that's in one piece oh chef wow look at this fantastic job it looks good grilled all the way there are enough tuna steaks here to feed everyone a town and I will soon try this myself.

I'm very excited, chef, you've outdone yourself. Well done and well done to you too. What did I do? I looked at them all in the fish. Hey, yeah, look at me, dress it up spicy. pickled vegetables and bammy whammy all that's left to do is dig in oh it's still pretty hot yes I'm one yeah look it's a whole tuna steak it has a little different textures on this some parts are really crispy and others are a little more steamy, everything is crispy, the skin is medium and the whole outside here has just been completely coated and lined with seasonings, so it's warm, tasty, salty, oh my lord, okay.

I'm tearing off this piece of tail, it's obviously a lot narrower so it'll probably cook a lot quicker and you can see a beautiful crisp right here, super crispy. The teal usually has a slightly darker note than the white meat of the belly, especially with tuna, this is what I'm really curious about: was the body cooked all the way through? I'm taking out of this big slice, yeah, so it's almost completely cooked through a little bit of sashimi in the middle here and then right next to it, kind of nice. very tender fried tuna there are so many experiences in a single fish the head there are many precious parts here first is the cheek Many fish head lovers have told me that this is the best bite the whole tuna right here is super fatty mixed with protein and then a nice crispy exterior here oh yeah, much greasier, sorry on your fingers, but the whole head there was so much meat and so many different holes and crevices and places where you could reach in and grab meat and pull it out the tuna tongue, it's a delicacy not so popular, I'll put it there, so this is the top of the head, yes, I have an incredible amount of meat, here you can see even the grain as the meat is. growing here beautiful oh look at the tenderloin this is the backing with something crunchy try some of that I would love to thank you my friend this is one of the most unique seafood experiences I have ever had I mean anyone can fry a fish or fry a tuna, but when it is at this scale you can see the difference between the head and the tail with a bit of sashimi inside, which may not have been an intentional compliment to the chef he himself ordered to create this masterpiece and just the size. sonic you know when you come to jamaica size matters our final chapter brings back an element of danger no, not the puffer fish this would be even worse is urinating going straight into your bathtub neural is a bad deer that was really bad this danger from the Deep is waiting for me here safiron is a family business we have been here 35 years you come here you feel like you are on a boat and you get fresh seafood straight from the caribbean sea the locals come tourists come all the animals in the jungle comes the farm one who reads us today jason owner of pier one what are some of the most popular seafood in jamaica well lobsters are always number one and red snapper is second of course now let's try something today that's a little different so that we're trying something that's not really native to this area.

No, no, this is the lionfish. Yes, it comes from the tropical waters of the South Pacific and Indian oceans. This beauty is the star of many aquariums, but around Florida and the Caribbean it is an absolute terror. The lionfish is believed to have escaped or even more likely been released into Florida waters from an aquarium more than two decades ago. They are very aggressive and feed on young fish in the reef and once they get up to the reef it is basically dead in an effort to reduce the number of lionfish. The Jamaican government encourages its consumption.

Well, it's very difficult to capture them. You have to handle them with great caution because even dead, even in this state, if one of those spikes gets stuck. You'd have a bad night for 20 minutes because of puffer fish. Yes, this would be even worse. It's pain. It goes straight to your neurotox. It is a body. Alright. I'm going to gently put the plate behind you and just don't do it. It doesn't back down too much despite its bad reputation when it comes to taste, this bad boy rates highly among seafood lovers, but before trying you should carefully remove the poisonous bones from the fish.

It is cooked anyway. It's a good fish. It can be fried in escovich, steam roasted. What should we do today? Let's make a good steamed fish. Next, score the fish and season with salt and pepper, then stuff its corners with some thyme, onion, garlic and scotch cap. Heat it in a pan with olive oil. Sprinkle some pepper and chives. Pour a cup of water on top and let it steam until ready to eat. Let's take a little walk around the plate. It looks like we have some pressed plantains that have been fried and what is this?

This is rice with peas, rice with peas. It's everywhere in Jamaica It's one of our most loved dishes Some people cook it with coconut milk and it has fresh herbs and spices Oh, it's very tasty, I love it, this is broccoli, do we need to discuss it? I don't even want to see it. that here's the lionfish, it's shaped like the fish without all its fancy weapons, yeah, they had to cut all that off so we can consume it where your needles are down, come on, it's still pretty bony, that's a fail. Remember how we got a piece of cheek from the tuna, this has meat underneath that should also be right underneath, so in the hole in the fin is a nice big beautiful piece of oily white meat, just the tough part of this, the taste demanding of fish. and the flavors they've added here, which are quite delicious, it's like a thick, salty, flavorful sauce, it's one of my favorite fish over the last 10 years, they've taken over the reefs, but since then I've learned to love it and I can't get enough, how do you think we can get more people on board by watching your video?

Okay, listen to the body, it's beautiful, look at this, it means it's so soft, tender, juicy, but not mushy, no. it still holds firm, oh the flavor is so good, the flakiness and meatiness of this is similar to pirate. A lot of people in jamaica eat parrotfish which helps build a reef I mean it eats a reef and passes sand so it helps with building the reef it just eats the reef so what we're trying to do It is also to get people to stop eating so much pirate fish and eat more lionfish, if this fish became extremely popular, demand would increase a lot, supply would go down, prices would go up.

Wait, that's right, wait, what's my point, demand would go up, supply would go down, prices would go up, people would be more motivated to go out and catch these types of fish because they know they're going to make a lot of money doing it. I wonder why you would have two and a half or some of these species that are on the verge of extinction. We all have to work together on this. If you can mark the eight hundred lion-eater right now. It is not a real phone number. Don't know. I don't know, I was on a roll oh, got it, yeah, that's really good, you better eat it.

What a beautiful day. Our Caribbean culinary adventure continues here on the island of Jamaica. Today we are going to have a traditional cookout with Indo-Jamaican flavors. It is unlike any doll I have had in India. It is delicious. Wow, that's weird. It is something you must try when you come to this island. These are the most delicate little testicles I have ever seen. And everything starts well here. tomorrow I'm very excited we have a good breakfast in front of you one this looks delicious join me today raja raja what am I looking at here rice as you can see white rice thank you dal with chocolate selfish said Jamaican food is a good mix Rehydrated lentils dal with a mesh consistency thick mixed with spices to make them delicious.

It is one of the most consumed foods in India. Oh yes, here it is made with curry powder, garlic lentils and sautéed garlic that are simmered over time. What kind of spices are here? Curry powder, pepper. onion, green pepper, oh it's like a delicious pea sauce, but I must say it's unlike any doll I've had in India. It is missing about 14 spices. It's not exactly the same as when I have curry and Indian. There are so many condiments, so many. different spices and this is a slightly more moderate version, this Indian signature is mixed with salt fish, a Jamaican staple found in several local dishes, why do you guys eat so much canned salt fish if the fish is out there?

It goes back in history, when ships used to transport people to Jamaica during the slave trade, salted fish was a big part of that transportation, they needed something that would keep well, now it seems like it's almost just a condiment, yes it is It hydrates, grills, and then scrapes. before mixing it with sautéed onions, garlic and scotch peppers, oh wow, that's super salty, it adds bulk but also adds some seasoning to what you're eating, you know what happened, this is drinking food, oh, okay , this is for the room, it will make me retain. water, it's good that I don't have to weigh myself for a wrestling match tomorrow today we are here to eat something really special it is one of the favorite foods on the island one of my favorite foods what is goat curry it is one of the most loved foods on the island Jamaica to start you will need a whole goat.

Where did you get the goat? Did you get the gum? I have to go, they took him out of a truck, in fact they brought him to my house. I had a problem last night. The wife said: Can you get that ghost out of here? She kept waking her up. This poor raja goat's grandparents were among the first Indians to arrive in Jamaica in the early 20th century. Jamaican cuisine is a mix of many different places, including India. Definitely, including India. I mean, curry is a big part of Indo-Jamaican cuisine, it's just one facet of the diverse diaspora that has influenced the food of this island.

As a Jamaican Indian growing up, I know there are a lot of Indians here, but you're not the majority, was that different? being an Indian or just another Jamaican just like another Jamaican some people would say wait you're not Jamaican but that's not that common 80,000 is the number of Indo Jamaicans who call this place home not even one percent when you grew up you ate more food Jamaican or more purely Indian food, a mix because I just like everything, but they have had a huge impact on this island nation by contributing significantly to its culture. Food is no exception.

How is curry made? The first thing you have to do is kill it, cut it up, it makes sense and put curry in the pot and then just curry the goat. I think you should also write a recipe book after separating the meat and dividing it into portions. It is marinated in a curry powder created and dialed by Raja himself using some local ingredients here in Jamaica. this here just says indian curry and has an image of curry on google. Yes, did you buy this image from Google Images or just steal that without comment this goat will be made in four different plates and absolutely nothing will be wasted two plates are for the party but the other two well just not enough for everyone first the testicles let's try something very special but first, some Jamaican seasoning, Jamaican, overproof, overproof, white rum, what is meat, exactly, does it have more alcohol than any other alcohol right now, are you overprotected right now?

Kinda tastes like a bitter way to make my problems go away, it hasBetter to be seasoned with Jerk seasoning and grilled over an open fire, these are the most delicate little testicles I've ever seen, not including mine, you're serving them with chopsticks like we're at a fancy party, These are hors d'oeuvres. here please enjoy it, I like it with pepper, real Jamaican scotch body, yes, give it some life, hit it in the seeds here, be careful, it's spicy, oh it's spicy, it can usually be very greasy, gelatinous and shaky, but this is a little more. solid, I like it, yes, it is an idiotic seasoning, yes, it is very well seasoned, there is a delicious mix of spices, this is good, raja, you are a true poet, not only a food smith but also a wordsmith.

Do women also eat testicles? Yes, then they are men. women children grandparents when I was a child I used to tell the girls that it was like they grew a beard yes because I wanted this report, does it do anything for your resistance? not only does it taste good that's basically okay Russia I think this is good break let's get back to work okay now our second appetizer involves the goat head it has been burned and scraped and is now ready for raja inspection. I'm going to cut the head open, inspect it, put a worm, a worm, a small worm and, if there is. a worm, you still eat it, but just get rid of the one that's getting rid of it, let's do it, I've never heard of it, okay, go ahead, you're inspecting it, looking closely, it's looking for a small worm, yes, it does .

Are you sure because you said it's small? You look close enough. No work. The goat head will soon be used for a different dish. For now I just need what's inside. You're going to peel it. Take it out with your fingers. Very well sautéed. Cook the brain in oil along with salt, pepper and onion until it decomposes and transforms into this foamy gray matter. I tried dating raja russia is great don't get me wrong he doesn't like to talk and then we hit him roma. and it was that everything went internally this food is often combined with a starch like yellow tan yellow the final meal the goat banquet is almost ready everyone is working in the kitchen there is a person in your environment someone in my environment is not orchestrated at all We're working legitimately hard to make this meal a reality, but first I wanted to share a stamp with you.

Have you ever had breakfast? I've never eaten bread, not that kind of bread. I knew you couldn't resist. I'm really very interested. to see exactly what it is, okay, here we go, cheers, so oily. Wow, I have to give him some yam afterwards with him amazing, yes, they have to be partners, they have to be paired, how do you feel about the texture? There really is a bit of it. It also has a sweetness to it, yes the scotch pepper gives it that bit of spiciness that you can't go wrong with, I agree with that Raygun, for the first time having this, it's something I would definitely try again, it's okay, appetizer, full main course, coming soon, yes, let's go. do it, yes, I'm on it, friends, we've done it, the last meal here in Jamaica for this series and maybe of my life, no, I think you're coming back, okay, honestly, it seems magical, it's beautiful, it's Hard to believe that only a few.

Hours ago this was a wonderful looking living creature the meat looks excellent the soup this is where we're going to start it's called manishwata what's going on manishwata is the goat belly and all the other pots you think you'd throw away the soup is here , the intestines face the meat, the goat legs and even the goat penis, everything is hidden inside, first cook this random assortment of proteins together with onions, chives and scotch pepper, add the diced pumpkin and let Let it cook a little, so what does the water do? It basically comes from a long time ago because a lot of men used to prepare it, but it also says that it has a little bit of an aphrodisiac, it gives you a little bit of strength and makes you stand longer than standing.

Then prepare green bananas with the peels still intact. then carrots, potatoes and yellow yam before adding it to the final pot. Oh, the soup is good. Did you use pumpkin or zucchini to create the soup base? Yeah, because it has a beautiful starch base, so it's a little bit thick and it adds that too. color it what time is green banana with the skin oh that's loud, yes mine, it's soft and a little crunchy. Wow, I've never had banana peel before, that's amazing, right, yes, it tastes good, just the actual starch gives it a different texture. to the soup and then I'm going to be able to figure out which part is which part yeah, really what that is, that's the head, how do you know or maybe one of the foot and I think it's ed, but you think so yeah, it's definitely the foot.

I can taste the charcoal because they charred it, they scraped it all the time, okay, that's the sweetest place, they call it the carpet, the carpet looks like a rock, it's my favorite part, I like it, wow, I have to say, very Impressed, transition to here our focus for the day the Korean goat meats containing all unspecified cuts of the animal no lamb chops or goat fillets just small pieces all together in a pot season the meat with all-purpose seasonings and mix it in a pot cook curry powder in oil add onions scallions scotch peppers and finally the meat simmer for hours to make it tender brother shut up that's so good that's driving me crazy right now incredibly tender the fat is interspersed a little bit inside the meat, it's all soaked. that beautiful curry flavor it's super tasty a little bit of hot scotch pepper half a song of hops it's so tender it's that kind of tenderness where the fats are reduced a little bit and as you chew it it's a little sticky on your teeth, I know why a people love this dish so much it's like fireworks in my mouth it really represents the mix of jamaica the autumn many people just different variations different cultures different ethnicities that have merged in this dish that also comes from India but is enjoyed so widely here in jamaica raja now you say something nice like that he already sells everything well we are a little mother I think there is only one thing missing and that is the iconic spice of this island I have you, I need to try the whole scotch bonnet and I think you should join, I know our place where can we go, come on, man, it's been a great trip, a lot of culture, food, all that, yadda, yadda, now the challenge, the scotch bonnet, one of the hottest chili peppers in the world.

I think it's number three. okay, cool, here are your rules, eat everything, seeds and all the seeds no, yes of course, oh god, we have to see who can last the longest without reacting, so cheers, spend this, cheers inside, it's really painful, why did I make this ariana ultimate? So I bought whiskey. it's spicy for some for people like me and marcus wiens it's not a big deal i'm going to go to bed take care of yourselves everyone that's the end of the video and the end of the series here in jamaica i want to say a huge and sincere greeting thanks to my friend matt squeeze from hands great respect great supports very great matt was a great integral part in making this trip possible I couldn't have done it without you and honestly an incredible ambassador to this country thank you sonia and it was a pleasure to have you on your team here guys you can see Matt on his YouTube channel, Jamaican food boss, he is making funny food videos, go check it out and subscribe.

For us, that's it for this one. See you next time, thank you very much. To see peace, okay, blessings.