St. Vincent Is the Caribbean’s Most Underrated Food Island!!

0:00 What if I told you one small Caribbean island

0:02 could take you across the world just through its food?

0:05 This is Saint Vincent and the Grenadines, the cool uncle of the Caribbean.

0:10 And I'm traveling the island chasing one

0:12 of the most unexpected food scenes out here.

0:15 From Rasta Ital food in lush gardens to fresh seafood in a treehouse.

0:20 Saltfish and bake and liming over curry iguana and friends.

0:24 We're breaking down roti and buss up shot, uncovering deep Indian roots,

0:29 and even finding Turkish food where you never expected.

0:33 From Beachcombers Hotel to hidden coves,

0:36 blue water, sunset rum, and nonstop flavor.

0:40 Let's go.

0:41 Let's eat.

0:42 So, we just drove about 15 minutes from Kingstown

0:44 up into the hills and we're here at Vermont and we're going to Bush Bar to meet

0:47 with Zen and we're going to make some Ital food.

0:50 That's like vegetarian Rastafarian food.

0:53 I've had a lot of it in in Jamaica.

0:56 Got to be careful here.

0:57 I love the green lush.

0:59 I do smell some good some good herbs in here.

1:02 If you know what I mean.

1:05 The best in the Caribbean.

1:06 So, right here we have Zen, the owner.

1:08 Zen, how are you?

1:09 Greetings.

1:09 I'm good.

1:10 Nice to meet you too.

1:11 Nice to meet you, too.

1:12 So, tell me about your Bush Bar.

1:14 So, welcome to Bush Bar.

1:16 This is a little wellness retreat and we're all about wellness and healing,

1:21 organic food, chill music, just plant-based life, pretty much.

1:28 Amazing.

1:28 Simple, unassuming, and natural is my motto.

1:30 And so, you do Ital?

1:31 I do Ital food.

1:32 I do gourmet Ital, my version of Ital, and we grow mostly stuff in my garden

1:37 and in my mom's garden and people all around.

1:40 I support everyone.

1:41 We barter I love it.

1:42 in exchange for drinks, for food, and today I'm going to feed you some of it.

1:47 Perfect.

1:47 Let's do it.

1:48 Right now it feels like we're in the rainforest.

1:50 Look at this.

1:51 Trees up in the mountains, incredible.

1:53 And the way to reserve here is you have to reserve with Zen.

1:56 Her number's here.

1:58 You you can also paint with her.

1:59 She does like a painting workshop.

2:00 So, this is art therapy with Zen.

2:02 So, those are beautiful paintings.

2:04 Incredible.

2:05 I actually love it.

2:06 Cool style.

2:08 Especially here.

2:08 This is like where we are.

2:11 Oh, wow.

2:12 What is that?

2:12 got some pineapple wine I made um last September 2024.

2:17 Pineapple wine?

2:18 It's homemade.

2:23 Oh, yeah.

2:24 So, taste the pineapple.

2:25 Taste that fermentation happening.

2:26 Oh, it's nice.

2:28 Yeah, it's smooth.

2:29 So, is it like probably 4%?

2:31 It's like 5%?

2:32 Well, 6.

2:34 I guessed wrong.

2:35 It's a fruity wine.

2:36 I'm from Miami.

2:37 We have a winery.

2:37 It's all fruit.

2:39 They don't have anything like this.

2:40 Oh, yeah?

2:41 Nothing like this.

2:42 all fruit?

2:43 Yeah, it's all fruit.

2:43 So, I only use coconut oil.

2:45 Okay.

2:46 Nice.

2:47 And um sea salt.

2:48 I I don't use much um bought store-bought.

2:53 Good.

2:53 Good.

2:53 So, everything is clean.

2:54 Very clean.

2:55 Yes, very much.

2:57 And so, right now, what are these?

2:58 This is grated pumpkin with herbs and flour,

3:02 a little bit of sugar, a little bit of baking powder, and salt.

3:05 So, I'm just going to fry them out in little portions.

3:08 The pumpkin grown in the garden, and I grated it.

3:12 Added a little sea salt.

3:14 Herbs, we call it green seasoning here.

3:16 Okay.

3:17 So, I got a little blend of herbs, mostly chives, shadow benny.

3:21 Amazing.

3:22 Rosemary, marjoram, thyme.

3:25 Zen, for those people out there who have never heard of Ital food,

3:29 how can you explain it?

3:30 So, for me, Ital comes from the word vital.

3:34 And it's just a bowl of all a medley

3:38 of vital foods to nourish you throughout the day.

3:41 So, you eat one one go, and you're full.

3:44 One go?

3:45 Well, you feel life.

3:46 It's life food, mostly fresh picked or freshly dug from the garden.

3:50 Love that.

3:51 Pumpkin fritters.

3:52 Love it.

3:53 So, I've been doing this since 2006.

3:55 Since 2006?

3:56 Yeah, officially like 2009, I bought my business name.

4:00 And I like to make them flat, so they're like crispy.

4:03 Crispy?

4:03 Yeah.

4:04 So, this is like the only thing that's truly fried.

4:05 Everything else is uh Everything else is like um steamed and cooked.

4:10 Yeah.

4:11 This is a little yam.

4:12 Normally, they get they could get quite big.

4:14 Sometimes, I I start like on a Monday and I dig fresh or Wednesday.

4:18 My gardener digs for me.

4:20 And um sometimes, I dig with him.

4:22 But, we go picking stuff freshly as well.

4:25 And um that's why it's best to make a reservation.

4:28 Call me in advance and then I pre-prep for everybody.

4:31 Turmeric rice.

4:33 So, turmeric rice right here.

4:34 So, this is the soup.

4:36 And today, it's just a medley of um different provisions.

4:39 Beautiful.

4:40 There's like green banana, some breadfruit, some plantain.

4:43 So healthy.

4:44 Some eddoes.

4:45 I love eddo.

4:46 I cooked a lot of um bitter onion leaves.

4:49 And that's it, right?

4:50 Yes.

4:51 What is that?

4:51 This is just butter beans I blended with some tahini.

4:55 It's like a hummus almost.

4:57 And then, you're going to add the vegetables on top.

4:59 Purple cabbage, some carrots.

5:03 Cucumbers from my mom's garden, some red onions, some jalapeños.

5:07 Oh, some jalapeños in there?

5:08 Yeah.

5:09 So, you you do spice here as well?

5:11 Um it's just a pepper spice.

5:14 On the side, I put the pumpkin fritters.

5:17 And these go really well with the pepper jelly.

5:20 Pepper jelly.

5:20 All right, here we go.

5:22 Wow, look at this bowl.

5:24 Some homemade hot sauce.

5:25 Homemade hot sauce?

5:26 So, today I'm serving you with a turmeric rice in coconut

5:31 milk with lots of herbs from the garden and lots of ginger,

5:34 garlic, and turmeric.

5:36 And um on the side, I got a little medley of our local provisions.

5:41 There's some yam from fresh yam I showed you earlier.

5:45 There's green banana, there's breadfruit, and there's some eddoes,

5:49 and there's some plantain, and I got some carrots,

5:52 and on the side I got pumpkin fritters,

5:56 and the salad is dressed with apple cider vinegar, coconut oil, and sea salt.

6:02 Sweet.

6:03 And then I got a little butter bean there, and some pepper jelly.

6:06 They go really good with the pumpkin fritters.

6:08 I love how clean this looks.

6:10 Look, this is reminds me of some of the bowls that I've had in Miami.

6:13 So, this is the plantain.

6:14 So, this is like their your super food provisions and some lentils.

6:18 Yes, we do different beans.

6:20 Today is lentils.

6:21 So, they do different beans.

6:22 Today is lentils, so whatever is available is what she's making today.

6:27 Whatever is in season.

6:29 It's the same with my juices as well.

6:31 Oh, wow.

6:32 That's right.

6:33 No, everything like falls apart in your mouth.

6:35 So soft.

6:38 Mhm.

6:41 Oh, super healthy on the bottom.

6:42 You have the rice.

6:42 You got to mix it a little bit.

6:44 Oh, man.

6:45 This is good.

6:45 Mixing in some of that salad, Ital food.

6:48 Definitely on the healthy tip, but fantastic for your health.

6:51 This is great.

6:52 It's all about wellness.

6:53 Oh, it's all sweet.

6:54 Good cucumber.

6:54 Sweet salad, beautiful soup, provisions, delicious turmeric rice on the bottom.

6:59 Love the cucumber.

7:00 Yes.

7:02 Mhm.

7:04 And so, they add some of this?

7:05 Yes, this is really good with the pumpkin fritters.

7:09 The pumpkin fritters right here.

7:10 Butter beans with tahini on top of this beautiful fritter.

7:15 Mhm.

7:17 Oh, man.

7:19 I wouldn't know it's butter bean.

7:20 I think it's like a hummus.

7:22 Right?

7:22 It's a little thicker.

7:23 Yes.

7:24 So, you drew all these?

7:25 You painted all these?

7:26 Yes, so I'm the artist, and this is my little studio.

7:29 I paint here, and I do art therapy.

7:32 You can come and paint and sip with me.

7:34 Hey, Zen.

7:35 Thank you so much.

7:36 for coming, huh?

7:37 Nice to meet you.

7:38 This place is amazing.

7:39 Come eat some Ital food, drink some amazing wine, and paint.

7:43 Send you the best.

7:44 day.

7:44 Blessings.

7:45 Thank you.

7:45 Thank you.

7:45 Thank you.

7:46 All right.

7:46 I'll see you next time, okay?

7:49 Bye.

7:48 All her food is all over the ground.

7:50 So, here we have some papaya.

7:52 Over there, I see some vegetables planted.

7:55 Over here, more fruits and vegetables.

7:57 I mean, everything comes from the land.

7:59 Bush bar.

7:59 Let's go.

7:59 Let's go.

8:00 We stopped here on the side of the road, and we got some yam.

8:04 We have some breadfruit.

8:05 Love the breadfruit.

8:07 Beautiful.

8:07 Got to roast this.

8:08 And right here, we have soursop.

8:10 Beautiful soursop.

8:11 And then I think we're going to try What?

8:12 He has some corn?

8:13 Yeah, we're going to get some boiled corn.

8:15 Some boiled corn.

8:15 And over here, he has some mangoes.

8:17 Tiny mangoes.

8:17 Can I try one?

8:18 Yeah.

8:18 Yeah.

8:18 So, here, it's mango year-round.

8:21 Yeah.

8:23 Mhm.

8:25 Oh, that's tasty.

8:28 My favorite food, guys.

8:29 This one is juicy.

8:30 You guys know how much I love my Caribbean

8:31 street food right here on the road like this.

8:34 Why do we need to go fancy restaurant?

8:38 This is good.

8:39 Hey, phenomenal.

8:40 Oh, wow.

8:40 It's spicy like that.

8:41 Can I get one?

8:43 Ooh.

8:44 Hot.

8:45 Is it boiling?

8:46 Yeah, a little bit.

8:47 Here we go, guys.

8:48 Look at this.

8:49 This is roasted corn St.

8:50 Vincent style.

8:53 Mhm.

8:55 Mhm.

8:56 No, it's like herbs on it.

8:58 Nice.

8:59 Very tasty.

9:00 The herbs.

9:01 I don't know.

9:01 What's up?

9:02 Boiled corn, roasted corn.

9:04 For me, I like it like this.

9:05 Maybe a little bit butter.

9:07 A little spice.

9:09 Oh, man.

9:10 I love it with the herbs.

9:11 Right there.

9:11 Look at that.

9:12 That's spice.

9:15 Street Bar and Grill.

9:16 Today, we're going to have some amazing curry conch.

9:19 We're going to see them make it.

9:20 This place looks amazing.

9:22 It's a tree house.

9:23 Look.

9:24 Follow me.

9:25 Incredible.

9:25 So, we got the bar as soon as you enter to the right.

9:28 Got a pool table.

9:30 All the seating.

9:31 And over here, we have a mango tree.

9:33 See, it's uh it's not season for mangoes, but it's the flower right now.

9:36 So, it's blooming.

9:38 And over here look literally they built a tree house.

9:43 It's reserved, but I'll show you guys.

9:48 I guess it's reserved for us, right?

9:52 Here we go.

9:53 So, they built this tree house on top of mango tree.

9:57 Oh, amazing.

9:59 Yeah, so it's not in service right now, but let's sit.

10:02 Follow me to the kitchen.

10:03 Let's go.

10:05 Ready for us?

10:06 So, we're going to be making some curry conch.

10:09 Look, it's right over here.

10:11 We're going to mix it up.

10:12 They love the conch here in St.

10:14 Vincent.

10:14 This is definitely a staple in the Bahamas, but St.

10:18 Vincent does it right with the curry.

10:20 Wow, what is this?

10:22 Fish broth.

10:23 That's the fish broth.

10:24 And what fish is in there?

10:25 Is that barracuda as well, or is it Tuna.

10:27 Oh, it's all tuna today?

10:28 Yes.

10:28 Looks like there's like some dumplings in here.

10:31 You know, it does remind me almost like uh Similar to an oil down,

10:34 but with out calaloo.

10:36 I guess it's just because the dumplings are in there.

10:38 Nice thick stew.

10:39 It is a broth, though.

10:40 And you have amazing tuna.

10:43 So, today's Wednesday.

10:45 Wednesday here at Tree House is seafood day.

10:47 Getting some of that curry conch in the bowl.

10:49 And they're serving it now.

10:51 How beautiful that curry conch looks.

10:53 So, what are you doing there?

10:54 Cooking the fish in the sauce.

10:56 Fried stew fish.

10:58 Okay.

10:59 So, you mix it in.

11:04 And right here we have the fish broth.

11:07 Give me all the vegetables.

11:09 Our amazing seafood feast curry conch.

11:12 We have the tuna fish broth.

11:14 And then over here we have fried tuna

11:16 with some like sweet and sour sauce, some vegetables.

11:18 Got some salad, amazing calaloo,

11:20 which is the leaf of the dasheen, and some rice.

11:22 The way we do this is just get in here.

11:24 This is the fish right here.

11:25 Look at this.

11:26 Massive piece of fish.

11:27 And the only way to do this is to get in and break it up like that with a knife.

11:32 Get some amazing tuna.

11:33 I love tuna.

11:34 And then we get some provisions out there.

11:37 That could be dasheen.

11:41 Mhm.

11:42 Tuna texture.

11:43 The soup is almost like a It's like close to like corn soup thickness.

11:47 Mhm.

11:47 Nice vegetables.

11:49 The tuna is amazing.

11:51 Nice and fresh.

11:52 This is what I love about being on an island, having super fresh seafood.

11:55 And this is like a sweet maduro.

11:58 That maduro is a little bitter.

11:59 Kind of fried a bit.

12:00 And now my favorite thing of all time, curry conch.

12:03 I love conch, but when they curry the conch Mhm.

12:08 It just tastes so much better.

12:09 Oh my god.

12:10 So soft.

12:11 It literally melts in your mouth.

12:12 Nice curry.

12:13 I don't know.

12:13 I've had this a few times in Trinidad and I'll say every

12:16 time I eat curry conch I'll say it's the best type of conch.

12:20 Fried conch, conch salad.

12:22 You can eat all that in Bahamas.

12:24 When you come to the West Indies you have curry conch.

12:29 You know I've been saying this a lot, but food is not just about the food.

12:33 It's about where you're eating it,

12:34 with who you're eating it with, and it brings back so many memories.

12:37 For me, when I take a bite of part of this fish,

12:39 I'm going to think of a time I had something similar with my father.

12:43 My father and I have tried everything together, so Shout out to my dad.

12:46 And here we go.

12:47 This is tuna.

12:48 Amazing sauce.

12:49 Nice and sweet.

12:50 Looks sweet.

12:53 Mhm.

12:55 Lightly fried.

12:55 Not too sweet.

12:56 Mhm.

12:57 Very fresh.

12:58 I can still taste the ocean.

13:02 All right, conch.

13:05 So good.

13:06 And right here we have the callaloo.

13:07 So it's almost like a callaloo stew.

13:09 Callaloo, what is that?

13:10 That is dasheen leaves.

13:12 What is dasheen?

13:12 Dasheen is a root vegetable.

13:14 It's all over the Caribbean.

13:16 Almost every single island uses it.

13:18 It's like yam, cassava, dasheen.

13:20 Those three.

13:22 Mhm.

13:23 And then you have mixed this nice crust.

13:25 It does remind me of a having like a spinach dip.

13:28 Clean, healthy.

13:31 Watermelon.

13:33 The curry is the best thing.

13:38 Wednesdays, Treehouse seafood night.

13:40 So, I'm here with Tammy, the owner of Treehouse.

13:42 So, Tammy, tell me about Treehouse.

13:44 Did you build it around this mango tree cuz it's two trees, right?

13:47 Yeah, it's two mango trees, right?

13:49 Um we actually took it over from a previous owner who passed away.

13:53 Um so, this year would actually be 10

13:56 years now since we actually own Treehouse bar.

13:58 Wow.

13:58 Yes.

13:59 And so, what do you guys do here in terms of food?

14:01 Cuz today's Wednesday, seafood day.

14:03 Right.

14:04 But what's the standard?

14:05 Um well, normally we do local foods during the day and nighttime

14:09 we have our regular menu which we'll have like um loaded fries,

14:13 we'll have wings and fries, fish and fries, we have burgers, we have um pastas.

14:18 So, it's more of an international menu.

14:20 Basically, yes.

14:21 And then on Saturdays now, we have our Creole food,

14:24 our Creole menu where we have dumplings,

14:27 we have um plantain, we have sweet potato Blackfish.

14:32 breadfruit, blackfish, saltfish, pigfoot, conch sauce,

14:37 we do all of that on a Saturday.

14:38 Conch sauce sounds amazing.

14:40 It is amazing, yes.

14:41 So, if I was an alien coming from Mars and I landed here in St.

14:45 Vincent and I talked to you and like, "Where am I?" What would you say?

14:49 You're in the best island within the Caribbean.

14:52 We have the best beaches, we have the best people,

14:55 we are very friendly, we we cater for hospitality, we are the best.

15:00 It's probably up there at top three right now

15:02 for the of what I've eaten on this island.

15:04 Thank you.

15:04 Thank you.

15:05 Okay.

15:05 All right.

15:05 Thank you for coming.

15:06 Yes.

15:07 Okay.

15:07 Bye.

15:08 Oh, and I did try a lime drink, right?

15:09 This is like a fresh lime juice?

15:11 Yes, fresh lime juice, yes.

15:14 We're live in now.

15:17 And we're here at the beautiful

15:18 Beachcombers Hotel with the managing director Tolga.

15:21 Tolga is the man.

15:22 He's been taking us around for the past day.

15:24 Tolga, tell me a little bit about your hotel.

15:27 It's a family hotel.

15:28 It started in 1992 from converting a three-bedroom

15:32 seaside cottage family home into this 55-room hotel,

15:37 restaurant, bar, and new cafe with a conference room in the back.

15:41 Seven buildings, 55 rooms.

15:43 What I love about this place is the beach, guys.

15:46 This is incredible.

15:47 Being on the beach, waking up and going

15:48 out there every single morning is something unreal.

15:51 If you've never done that before, you have to come here.

15:53 And where are we in St.

15:54 Vincent?

15:55 Right now, we're in Villa Beach.

15:57 The beach that we're about to walk to is one of the most popular beaches.

16:00 It feels like a private beach because it's enclosed and cozy.

16:04 But of course, all the locals have access to it.

16:07 You share the space with them.

16:08 You get to meet new people.

16:10 They will always ask questions about you, want to know where you're from.

16:13 And you have just adjacent from you the beautiful Young Island,

16:17 which you can swim to.

16:18 Grab a cocktail from them.

16:20 It's a phenomenal beach.

16:22 Let's go to the beach.

16:22 Follow me.

16:23 And then look at this, guys.

16:24 It feels like I'm in like a an island in Greece.

16:27 Like look at the colors.

16:28 Of course, this is called Al La.

16:29 This is the restaurant.

16:31 It's a Turkish Aegean food, but of course, that is with all local ingredients.

16:36 We're going to eat that tonight.

16:38 So, we're going to go out here.

16:39 Beautiful.

16:40 So, you got a pool, bar.

16:42 This is a rum country, so All right.

16:46 Oh my god, this is incredible, by the way.

16:47 Now, the day has just like opened up.

16:49 Yeah, finally.

16:50 You can see it during the day.

16:51 Yeah.

16:51 And what I love about this this beach is like the water, it's pretty warm.

16:56 Oh yeah, okay.

16:57 Yeah, it's Yeah, Yeah, I mean, in comparison to like,

16:59 I don't know, the Aegean, you know, it's freezing over there.

17:02 And then also because it cuz it's an inlet, it's not too rough.

17:05 I guess once you pass the island there, it gets a little rough, right?

17:08 Yeah.

17:08 Well, there's a smaller island behind it called Fort Duvernette.

17:11 Okay.

17:12 I think the facility is closed, but usually it's a a you can visit.

17:16 But behind that, you don't want to be caught in that water.

17:19 Did you swim to Young Island this morning?

17:21 No, I did not swim that far.

17:22 Okay.

17:22 Not that far.

17:24 Beautiful island there.

17:25 So, we have the pool here, and then we have the beach access right here.

17:28 Yeah.

17:28 So, this is the staircase to go down to the beach.

17:31 And basically, it's yours to enjoy.

17:34 Can you ever imagine being here like 100 years ago?

17:37 In the cottage, in the villa, with this?

17:40 Wow, we have a mega yacht over here.

17:42 We have a catamaran, and that's Young Island right there.

17:44 So, that's a different hotel as well, right?

17:46 It's an island resort, actually.

17:48 Island resort?

17:48 Yeah, yeah.

17:49 Wow.

17:49 So, this has actually a funny story.

17:52 Uh, this was actually owned by our national hero, Joseph Chatoyer.

17:58 And he traded it to Charles Young for a white horse.

18:03 For a horse?

18:04 A white horse.

18:05 Yeah.

18:06 I mean, you know, back then, uh,

18:08 pride and ego and power was about what you had, as especially as a chief.

18:14 So, seeing He was aware of horses.

18:16 And seeing the first white horse, he gave up an island for it.

18:20 Now, it's under government control through a 100-year lease.

18:26 And I believe it's, um, up for sale.

18:29 Mistakes were made.

18:31 I mean, this beach was amazing this morning.

18:32 I ran up and down the I went swimming.

18:36 The water's incredible.

18:37 This is actually where I trained before going to the Olympics,

18:40 you know, representing St.

18:41 Vincent and the Grenadines.

18:43 For what?

18:43 What's For swimming?

18:44 No way.

18:45 Yeah, yeah, yeah.

18:45 This beach is where I actually trained and learned how to swim.

18:49 And we didn't have a swimming pool facility back in my day.

18:54 So, I'd go up and down hundreds of times, thousands of times.

18:58 And in 2011, I switched to a pool in Barbados

19:02 because I got completely destroyed by a Portuguese man-of-war.

19:06 Oh my god, a man-of-war?

19:07 Yeah.

19:07 Yeah, across my face, across my chest, sweltering in pain.

19:12 I thought I was going to die when I was in the clinic.

19:14 They hooked me up with a bunch of Valium,

19:16 calm me down because you could go into cardiac arrest.

19:19 Yeah, of course.

19:20 And then I had the the one year of Olympic training.

19:24 Obviously, I'm competing in in meets all the time,

19:27 but this is where I actually learned to swim and and train.

19:31 And yeah, 2012 London, that's when I performed and I think my world rank was

19:38 42nd at the time and now when I last checked is 45th.

19:42 Fastest time in the world.

19:44 For what stroke?

19:45 Um this is 50 m freestyle.

19:49 Yeah, that's amazing.

19:50 Yeah, yeah, yeah.

19:50 Congrats, dude.

19:51 Thanks, man.

19:51 I appreciate it.

19:52 Representing Saint Vincent.

19:53 And the Grenadines.

19:54 I love it.

19:55 Tell me a little bit about the different rooms and the costs associated.

19:58 So, we range from our cabin rooms right up to our presidential suites.

20:03 Uh the cabin room is perfect for the eco-traveler, the backpacker,

20:08 someone who wants to enjoy the country while on a nicer tighter budget.

20:14 Um the presidential suites they tend to go for about 400 US

20:20 and the cabin room start at 98 US with CRL taxes inside.

20:26 Overall, starting at 110 US up to $400 US per night.

20:31 Uh so, tell tell me a little bit about Saint Vincent.

20:34 Well, it's absolutely one of the most beautiful countries

20:38 that have not been spoiled by heavy investment yet.

20:43 We're getting a a lot of interest because of the national development,

20:48 but I would say it's one of the islands that is still an untouched paradise.

20:54 So, if you really want to experience

20:56 what Saint Vincent is now before it changes,

20:59 I would say come as soon as you can.

21:01 So, what is a traditional Vincentian breakfast here on Saint Vincent?

21:05 Well, it's saltfish and bake.

21:07 Most islands do this, but here a little different.

21:10 So over here it's like a saltfish mixed with some bell peppers, some onions.

21:14 Looks delicious.

21:15 Just saw them making it.

21:16 And then they also bake this beautiful bread, which is called a bake.

21:20 Look at that.

21:21 Beautiful golden brown inside.

21:22 Very fluffy.

21:24 And the way this works, so you just do this.

21:26 You pack it on top.

21:28 Nice saltfish.

21:28 It's actually cod.

21:30 Oh, it's like a almost like a scramble without the egg.

21:37 Oh, yeah.

21:40 Juicy, salty.

21:42 Mhm.

21:42 Almost like a stir-fry.

21:43 The bake absorbs a little bit of that oil.

21:46 Mhm.

21:47 And then here we have their hot sauce.

21:49 They said this is the best way to pair together.

21:52 Get some hot sauce.

21:53 Throw on the saltfish.

21:55 Would you guys eat this for breakfast?

21:56 I personally love it.

21:57 Saltfish every morning.

22:01 Mhm.

22:01 It's almost like a savory donut instead of banana bread.

22:04 It's my favorite bread, by the way.

22:07 Oh my god.

22:08 Mhm.

22:09 It's a sweet muffin.

22:11 Oh my god.

22:13 Biggest thing in life of all time.

22:15 This is Indian Bay.

22:16 And back in 1861, indentured laborers from India arrived here on a ship.

22:21 They brought their curries, their delicious food that I love so much.

22:25 Today we're doing curry iguana with my man here, Jamal, the doubles boss.

22:29 Yo, bro.

22:30 And so your house is literally right here.

22:32 Just right here.

22:33 Your heritage comes from this ship that came here.

22:36 Yeah, yeah.

22:36 Every year we do an reenactment of the arrival.

22:39 Oh, it's it's a big thing in St.

22:41 Vincent.

22:42 Family plays a plays a big part.

22:44 So today we're doing curries.

22:45 You know, I'm sure it's very similar how we do it in Trinidad,

22:48 but he has some other stuff some curry goat or is it goat curry?

22:51 So what's your background?

22:52 You're Trini and St.

22:53 Vincent?

22:54 I'm a born Trinidadian.

22:56 My granddad was St.

22:57 Vincentian.

22:58 My wife is Vincentian.

22:59 And I've I've a citizen 31 years years, now.

23:02 I got my citizenship in 1994.

23:04 Yeah, so I can sanction.

23:06 All right, let's go in.

23:06 I'm so excited cuz we got the best food.

23:08 I almost feel like I'm doing something with Vedish, right?

23:11 It feels like it like we're we're in the in Vedish.

23:14 We're on the Caroni River.

23:16 Well, that is the one that that bought

23:17 the property and he's one that originated here.

23:20 Okay.

23:21 How you doing, bro?

23:21 Hey, how you doing?

23:22 You good?

23:23 Yeah.

23:23 You're the chef today.

23:24 Yeah, so This is my bun.

23:27 He's bad?

23:28 Bad as bad.

23:28 Anything he cook, yo.

23:30 I swear.

23:30 It speak for itself.

23:32 It speak volume.

23:32 Okay, and Trinidad.

23:34 This is the curry the goat right now.

23:36 Just add Just simmer slow.

23:38 Just add some water.

23:39 You know, and let it just go on take its time and cook.

23:42 Okay?

23:43 That's it for now.

23:44 So, this is the curry iguana.

23:47 What?

23:48 Look at the skin.

23:49 Can I move it?

23:50 Yeah.

23:50 Yeah, look at this.

23:52 That's curry iguana.

23:54 It's probably the best thing you're ever going to have.

23:57 Oh my god.

23:57 Hot.

23:58 No, but it smells like smells like a reptile.

24:01 What is this thing?

24:02 It's called Trinidad as well.

24:04 It's called horny goat chronic, dude.

24:06 It's a haze passion fruit from Trinidad.

24:13 Hey, man.

24:14 You know what it reminds me of like a like a lychee drink.

24:17 Mhm.

24:17 Mhm.

24:18 Lychee.

24:20 Lychee.

24:23 Oh my god.

24:24 Taste that piece.

24:24 This is the best thing I was just thinking this.

24:26 This is geera pork.

24:31 Welcome to Ropa.

24:33 Trinidadian.

24:34 Ropa thing.

24:36 Oh my god.

24:38 Bro, it feels like I'm eating in India right now.

24:40 This is so good.

24:41 Dude, this is insane.

24:42 Insane food.

24:43 You use one for the ice.

24:45 For the ice?

24:45 Let's see.

24:46 This is what they call liming in Trinidad, guys.

24:48 You meet with your buddies.

24:50 You drink a little bit of rum.

24:52 This is coconut rum, which I love coconut rum cuz it actually has some flavor.

24:55 When it's white without coconut.

24:59 Mhm, that's it, very flavorful.

25:00 It's like spice coconut water.

25:01 So, Alana, what do you have here?

25:03 It is madungo bakes.

25:05 It's uh made with uh arrowroot starch.

25:08 Okay.

25:09 So, it's uh from uh originally from Owia.

25:12 And what's Owia?

25:13 It's Owia is where a lot of the uh indigenous descendants uh live.

25:17 Okay.

25:18 So, where you'd still find descendants of the Garifuna

25:20 people who were the Kalinago mixed with the Africans.

25:24 Oh, wow.

25:25 Yeah.

25:25 So, you're getting a little bit of a taste Look at that, guys.

25:28 of the original uh madungo bakes.

25:31 Madungo is made with arrowroot starch.

25:33 Look at that, it's all It's going to be gluey, for sure.

25:35 Look at that.

25:37 Wow.

25:39 Mhm.

25:42 Chewy.

25:43 Mhm.

25:45 Yeah, it definitely got pear or something.

25:49 Starchy.

25:50 Mhm, got pear for sure.

25:52 It's very gluey.

25:53 Look.

25:54 Let's see, let's see.

25:55 Piece of jera.

25:56 Still hot.

25:57 I love eating here.

25:59 You dish.

26:00 Mhm.

26:03 The only place you can find is up there, right?

26:06 But, you made it You got this ingredient from the supermarket?

26:09 Yeah.

26:09 Different from Dominica, here it's not a Kalinago territory.

26:12 It's just an area where they still reside or their descendants still reside.

26:16 So, you can only find this dish there or you go to the supermarket,

26:19 you buy it, the packaging, then you fry it.

26:22 Very simple.

26:23 It's delicious.

26:26 It does have like some spices in it, though.

26:27 Yeah, it has like ginger.

26:29 Mhm, ginger.

26:30 Mhm.

26:31 Oh, yeah.

26:32 All right, so these are some local unsalted peanuts by C.C.'s.

26:35 I'm always looking for snacks wherever I go.

26:37 Here in St.

26:38 Vincent, they produce some peanuts, look.

26:41 I love peanuts.

26:43 Mhm.

26:44 So nutty.

26:46 The peanuts they use to make peanut butter.

26:48 It's creamy, this one.

26:51 It tastes so phenomenal.

26:53 Look at this.

26:54 Sun's about to set.

26:55 It's actually gorgeous over here with the rock.

26:57 They're saying what you could do is you can climb this rock,

27:00 jump on the cliff, swim to the next rock, come here for sunset, and enjoy.

27:10 The curry goat.

27:11 Curry goat.

27:12 No, it's goat curry, bro.

27:15 We're drinking, we're liming.

27:16 My man, Shamir, thank you so much.

27:19 Thank you.

27:19 No problem at all, bro.

27:21 We're about to eat that curry iguana.

27:23 Is that right here?

27:23 Is that right here?

27:24 Let's grab a piece like this.

27:26 And that right there.

27:27 Yes.

27:28 Just like this.

27:29 Oh my gosh.

27:30 Well, I won't lie.

27:31 We also eat this in Miami, but we don't curry it.

27:35 Godzilla.

27:36 Mhm.

27:37 It's like tiny ribs.

27:38 Oh, it's amazing.

27:39 There's no bones in here.

27:41 Nice skin.

27:44 Oh, yeah.

27:44 Skin, tender, everything.

27:45 You know what I'm saying?

27:46 Proper.

27:48 Curry goat.

27:49 I'm going to grab a piece right here.

27:50 Look at that.

27:56 I would say curry goat is my favorite.

27:58 Mhm.

27:59 It's spicy.

28:00 It's like pepper.

28:01 This is all for me.

28:04 That bowl is yours.

28:05 So, right here we have dhal puri, as you can see.

28:07 Beautiful dhal inside.

28:09 It's also named buss up shut.

28:10 I mean, you have to really buss up shut.

28:14 Here we go.

28:15 I'm going to get some jira pork, the most amazing cumin pork of all time.

28:19 Look at that.

28:19 Right here we have the iguana, the curry iguana.

28:22 Insane, bro.

28:23 I am going to enjoy this one, bro.

28:25 And we get the goat.

28:26 I think this is like one of the most underrated things of all time.

28:29 Steamy, super rich.

28:32 Smell the aromatic flavors coming out of it.

28:34 And then, uh, I'm going to get some more of the dhal puri.

28:36 Look at this.

28:37 Let's grab a half of it.

28:39 I'm going to get some of this.

28:41 Get some of the pork.

28:43 Let's smell it.

28:45 Yeah, you always eat it like this.

28:45 This is the best thing.

28:47 I learned this in India.

28:48 Pick it up.

28:50 Mhm.

28:51 You should get the sauce.

28:52 You get the other little wet.

28:53 Yeah.

28:54 You should eat it especially with the love of food, man.

28:56 Yeah, like damp.

29:02 Mhm.

29:03 It's human.

29:03 Curry with sauce.

29:06 Come on.

29:08 I don't know what it is, but the flavors are phenomenal.

29:11 So, this is like their version of palata bus up shop.

29:15 So, it's a flat bread that is like

29:16 smashed and made into these like flaky layers.

29:20 You can see.

29:21 Where's the iguana here?

29:25 Shiny?

29:25 You say that lash in.

29:27 He's lashing out there.

29:28 No, the food in lash in.

29:30 I was like, what's this?

29:33 Yeah, there's skin here.

29:35 So exotic.

29:37 It's hot, you know.

29:38 Skin.

29:39 It's a little gamey, but really it tastes like chicken, you know.

29:44 Not texture.

29:45 It's like chicken, yeah.

29:46 Yeah, whenever I have game, I always say game tastes better.

29:52 I mean the goat is super tender.

29:55 Between the goat and the pork, I don't know.

29:59 I cook this food with love.

30:01 That's the That's That's always my my my secret ingredient that I love.

30:08 You ever look at it and see little hearts coming out?

30:12 So, that's You're amazing, bro.

30:16 All right, dot poori.

30:16 You know that flaky You never been in India?

30:19 You been in India?

30:19 We call it saniyan.

30:21 Saniyan.

30:22 Eating with your hands.

30:23 Mhm.

30:23 Saniyan.

30:26 You ever heard that term before?

30:28 Never heard that before.

30:30 My dad would say that.

30:31 Say saniyan to my great grandma.

30:34 Eating with your hands.

30:36 Especially dal and the rice, mix it up.

30:38 Saniyan.

30:40 I'm sorry, but today I'm just truly enjoying this.

30:42 Like this is a freaking amazing meal.

30:44 Yeah, yeah.

30:45 Wow.

30:46 As I told you.

30:48 Their paratha in Trinidad is called a bust up shut.

30:52 Why is that?

30:53 Well, it looks like a messed up shirt.

30:54 So, what is a what Busted up shirt.

30:56 What's this?

30:59 Oh my god.

30:59 This is what we add to the doubles.

31:01 Mhm.

31:02 So, what's in this?

31:03 It's made from the Julie mango.

31:05 Or we call in St.

31:06 Vincent the the grafted mango.

31:07 Mhm.

31:08 Mhm.

31:10 So, you make it into like a I would say like a spice.

31:14 You dice it and you spice it.

31:16 It's like a chow on steroids.

31:18 A chow on steroids.

31:21 Man, if you had fruit chow, like a spicy chow, uh spicy fruit.

31:26 It's like fruit.

31:27 Almost like a like a diced um apple or something.

31:30 And then they add all the spices to it.

31:33 Together.

31:33 Like like in Canada some of my uncles they would

31:35 make um kuchila with pears and apples and you see So,

31:38 where is that where in Canada does your family live?

31:41 So, this is not cassava.

31:42 This is like spice cassava.

31:44 Look at this.

31:44 Beautiful.

31:48 All right.

31:50 Cassava.

31:50 It's everywhere.

31:52 It's every country.

31:53 If you're in Latin America, this is yuca.

31:56 All right, good.

31:56 Just been different places they call it different names.

31:59 If you were my dad, I'd expect bush meat every night, bro.

32:04 Like John in Appalachia, his dad would get bear every night.

32:07 Curry iguana, jira pork, and that curry goat, my man, killed it.

32:12 I love it.

32:12 I love it.

32:13 Anytime, bro.

32:13 Anytime.

32:14 Thank you.

32:14 The whole experience and we limed here, went to the beach, saw the sunset.

32:18 This is amazing.

32:19 This like this peaceful.

32:20 You live right here.

32:21 Right here, bro.

32:22 Paradise.

32:23 Paradise.

32:23 Phone's in a view.

32:24 2 minutes away.

32:25 Doubles boss, Jamel.

32:27 Visit him.

32:27 Eat his doubles.

32:28 He doesn't do this unless you I don't know, reserve it.

32:31 Special request.

32:34 All right.

32:34 So, welcome to my room number 62 here.

32:38 Let me get you guys a little tour.

32:40 Over here, we have a spacious bathroom.

32:43 Nice, clean.

32:46 Like, I just took a shower.

32:48 So, it's a nice shower.

32:48 You could probably fit What do you guys think,

32:50 like maybe like five people in here?

32:52 This is a you know, it's open closet.

32:54 Nice space here.

32:55 I'm putting all my gadgets here.

32:56 Got towel for the beach.

32:57 I set up my my luggage right here.

33:00 This is a good spot for me to work.

33:02 Love the mirror, massive, like a nautical mirror.

33:06 Then we have a massive king-size bed.

33:08 The air conditioning must have air conditioning right on top, right up here.

33:13 You know, over here we have a bunch of drawers.

33:15 So, if you do want to stay here for a week,

33:18 a month, you can unpack everything right in here.

33:21 Got TV, got your controllers right here.

33:24 Very nice.

33:24 I love the bed, by the way, as I slept like a baby last night.

33:27 And then over here, if you want,

33:29 they have, you know, some some bowls, some cups.

33:32 You have your coffee machine, and you have a fridge.

33:35 We have a little, you know, seat here.

33:36 So, like last night, I sat here and just read a book.

33:39 Very nice.

33:40 And then, and the best part, this view.

33:43 You see that back way right there?

33:44 Incredible.

33:46 On that side, Atlantic Ocean.

33:48 On this side, the Caribbean Sea.

33:50 Wow, what a great spot.

33:52 So, enough of this.

33:52 Let's go to the beach.

33:54 Look at this, the sunset here at the Beachcombers.

33:57 Amazing.

33:58 Beautiful beach.

33:59 You have a catamarans right here.

34:01 Uh this is life, guys.

34:02 Just like going to sit back and enjoy a little bit,

34:06 instead of just running around the whole time.

34:07 You know, that's one thing we do in the States.

34:09 We just like grinding, grinding, grinding.

34:11 This is real life.

34:12 Just like relax.

34:14 Life is a beach.

34:15 And I'm just playing in the sand right here.

34:18 So, they were telling me I can come here

34:19 at 6:00 in the morning to just go swimming.

34:20 Think tomorrow I'm going to literally swim to that island right there.

34:23 So, there's a little inlet in between this island

34:26 and the very southern tip of uh of Saint Vincent.

34:30 Wow, what a beautiful catamaran.

34:32 That's like my dream boat right here.

34:33 Just go on that, sail the oceans.

34:37 Fight the pirates in case they try to take over my boat.

34:39 So, we're starting off with the national beer of the country.

34:42 So, it's Lion.

34:43 Lion, correct.

34:44 So, what does it taste like?

34:45 Is it another lager?

34:46 A great lager.

34:47 A great lager.

34:48 All right, let's do it.

34:53 Mhm.

34:53 Oh, dude, it's different.

34:55 It's crisp.

34:55 I mean, this on the beach especially right here.

34:58 I can't wait.

35:01 This and rum.

35:02 So, the country's about?

35:05 Pretty much.

35:06 Pretty much.

35:07 Pirates.

35:07 Pirates?

35:08 We are the descendants of pirates.

35:10 The descendants of pirates?

35:11 Yeah.

35:12 That's all That's all we are.

35:13 Rum drinking pirates.

35:16 Tonight, we're having dinner at Ithaa,

35:18 the restaurant at the Beach Comber's hotel where I'm staying.

35:21 Ithaa means island in Turkish.

35:23 As you can see, beautiful place, incredible setting.

35:26 Come here on date night with friends.

35:29 They have a bar right here, incredible by the pool, by the beach.

35:33 But, you know what?

35:34 Follow me to the kitchen.

35:34 Let's see what they got.

35:35 Mezze and local catch.

35:37 Chef, how you doing?

35:39 We're doing some kebabs, some burgers.

35:42 Oh, wow, look at this.

35:43 Yeah, so over here we have the burgers.

35:46 We have some nice kebabs.

35:47 I love the buns, by the way.

35:48 Yeah, so everything is locally sourced uh minus a few other ingredients.

35:53 But, I mean, like all the vegetables, the chicken is from the island.

35:56 Look at the buns.

35:57 I love how they do these buns.

35:58 It's a brioche bun like with the sesame seeds on top.

36:02 I haven't seen it like this.

36:03 He's very busy right now, but look at this.

36:04 He's throwing in some chicken.

36:05 Oh, that's some Is that a fish and chips right there?

36:08 And that's the fish right there.

36:09 So, we're doing fish and chips?

36:12 So, you're making a chicken right now?

36:13 Yeah, man, amazing.

36:16 Oh, I love this.

36:17 Yeah.

36:17 He was explaining to me that it's like a It always It's orange skin.

36:20 Orange skin?

36:21 Orange skin.

36:24 Yeah, so the orange skin color of the about is how beautiful And chef,

36:28 you said you're from Latvia, right?

36:29 Yes, please.

36:30 You've been as island for a long time?

36:32 Uh it will be so in 6 months.

36:34 Ronnie Ronnie kitchen, please.

36:36 Yeah.

36:37 So, 6 months almost 6 months I can call myself from the Winston.

36:41 Wow.

36:43 Right now it's 8:08.

36:45 Packed.

36:45 We're about to eat soon,

36:46 but the the as you see the restaurant is completely full.

36:50 Incredible.

36:50 Yes, it's there and chicken burger grilled is there.

36:53 Thank you so much.

36:54 By the way, you have to play basketball cuz you're tall, man.

36:57 No, he's just laughing and blasting stuff.

36:59 You want You want to play big?

37:01 You want to play big?

37:01 You need to be big.

37:05 I love it.

37:07 Wow, everything is so good.

37:08 I can't wait.

37:10 Woo.

37:11 We in the planes right here.

37:13 So, it's like a chicken salad.

37:15 Looks good.

37:17 This is phenomenal.

37:19 It's funny, he's like these are these are regular burger buns.

37:21 I never seen burger bun this beautiful.

37:23 It's like a mountain bun.

37:25 Get shrimp.

37:26 You want a chicken burger?

37:28 Yes.

37:29 You also have pasta here?

37:31 Man.

37:34 You think being a head chef is just like standing and saying bad words?

37:39 Seriously, how do you become a head chef?

37:41 Oh, well you put some uh Too much.

37:43 Too much for this.

37:43 Oh, too much.

37:44 Too much.

37:44 I won't bother you anymore.

37:45 Thank you so much.

37:46 Thank you.

37:46 Thank you.

37:47 We'll We'll play basketball later.

37:49 One on one.

37:49 Yeah, you know who can lose?

37:52 You, bro.

37:53 You can lose.

37:55 I can shoot like Curry, bro.

37:59 Thank you.

37:59 Cheers.

38:00 Cheers.

38:00 I haven't had barracuda in so long.

38:03 I am excited.

38:04 So, barracuda, I know it's a little dangerous, but this one's not.

38:07 No, I mean they would give you much better information,

38:09 but they it's not a massive size of barracuda.

38:12 We are freshly welcome the like a decent size

38:15 of to serve in more healthy standards as well.

38:19 So, we have a lovely lovely charcoal grilled barracuda

38:23 with a couscous under the like as a bed

38:26 and we have some local greens and with radicchio

38:29 with the sauce is something like a flavor pepper sauce.

38:32 It's all like 100% local grown products.

38:36 I'm hoping you will enjoy.

38:37 And then we also have some mezze.

38:39 So we have some hummus with chimichurri.

38:41 We have a beautiful like summer salad with some

38:43 I I don't know if it's feta or Yes, feta.

38:46 Yes, feta.

38:47 This is a Turkish salad where only the feta cheese is imported.

38:51 Everything else is our farm grown products.

38:54 So I'm I'm really backing that up.

38:57 We have the beetroot over there, beetroot salad.

38:59 Mhm.

39:00 But the beets are from the from our local garden.

39:02 Uh we do our own yogurt homemade and we have a like a green oil,

39:06 parsley oil around that and some frisee that you will see the greens

39:10 over there and some radicchio too uh to make it a little decorative.

39:14 Right?

39:14 And then we also have a bun and we have a cocktail right here.

39:17 Yeah.

39:18 They have the strongest rum in the world.

39:20 It's called Sunset.

39:21 80%.

39:22 You can't even export it.

39:24 You can take it in the plane maybe.

39:26 No, no, no.

39:26 No, I'm joking.

39:26 I'm joking.

39:27 I'm joking.

39:27 84.5%.

39:29 84.5%.

39:30 84.5%.

39:30 Wow.

39:30 Wow.

39:31 And then Nate's eating the beef burger.

39:32 It looks amazing.

39:33 What a beautiful bun.

39:35 Thank you.

39:35 Love it.

39:36 The cheese.

39:37 Uh homemade.

39:37 So I'm really really liking that uh like it's

39:41 a very famous thing in our island that others uh buns,

39:45 everything comes from our kitchen.

39:47 So we're very proud.

39:48 Yeah.

39:49 It's all good and we're here in Doolin Lipa.

39:50 Let's levitate right now.

39:51 Let's go.

39:51 Let's go.

39:52 This is beautiful.

39:53 With chimichurri, I haven't seen that.

39:55 That's good combo.

39:57 Let's enjoy this.

39:59 I got to dive into this barracuda.

40:01 Wow.

40:02 It's been a minute.

40:03 Fresh catch of the day, barracuda.

40:05 Here we go.

40:05 A little charred, beautiful crust on the top.

40:08 You got the couscous and you said it's like a little peppery this one, right?

40:11 The sauce?

40:12 So David One of the things that people recommend not

40:14 eating barracuda is because barracuda is actually a hunter fish.

40:19 And what that does is it creates

40:20 a high-level amount of mercury in the fish itself.

40:23 So, when you're eating the barracuda,

40:25 you're risking uh potential mercury poisoning from continuously eating it.

40:30 But, uh this restaurant specifically uses a smaller catch,

40:34 which is safer to eat.

40:35 And still recommend don't eating it too much,

40:38 but it's a phenomenally delicious fish.

40:40 What I love about barracuda is when you get it and you start cutting it,

40:43 it's almost like a steak cuz it has like one like long spine.

40:46 Yeah, yeah, yeah.

40:47 And he's cut do do do do do.

40:49 Here we go.

40:50 Yeah, so you shouldn't eat too much, but we're eating one nice piece.

40:52 It's going to be great.

40:54 Going to mix it with some of that sauce right here.

40:56 Everything's local, fresh.

41:03 You know what?

41:05 It's amazing cuz I wouldn't know it's barracuda if you if you didn't tell me.

41:08 Definitely got It's like a little tougher than I just a regular

41:11 like a I don't know like a flounder or something, you know?

41:18 All right, cross.

41:19 This is amazing.

41:20 It says it's a peppery sauce.

41:22 Ooh.

41:23 Nice fresh vegetables.

41:25 What's your pepper sauce tolerance?

41:28 High.

41:30 I'm the highest.

41:32 Is he bringing it?

41:33 So, this specific one is fermented hot pepper sauce,

41:36 which is manufactured in our mainland,

41:38 and uh it is made out of uh hot pepper oil, onion, and pawpaw.

41:44 Pawpaw is what we call papaya in in in like Vincentian dialect.

41:48 Here we go.

41:49 Let's see.

41:49 Let's see how hot it is.

41:53 Mmm.

41:54 Oh, it's tasty.

41:56 A little smoky.

41:57 Hot, but it's not killer.

41:59 I mean, my tolerance level I see this as a seven.

42:02 Mmm.

42:02 For regular human beings, it's probably like a 14.

42:08 Bread is fluffy.

42:10 Look at this.

42:11 Beautiful.

42:12 Perfect for absorbing up the hummus.

42:16 Wow.

42:21 Phenomenal.

42:23 The chimichurri is really like very unique with the hummus.

42:27 And the chickpeas as well from here?

42:28 Yes.

42:29 Everything from here.

42:31 So, it's a Turkish Vincentian.

42:34 Vincentian?

42:34 Vincentian?

42:35 Yeah.

42:36 And here we go.

42:36 Sundowner right here.

42:41 Can I taste that 85%?

42:42 No, I cannot.

42:44 Dangerous.

42:47 And that Sunset is a drink.

42:49 If you didn't know, I love beetroot.

42:51 It's so good, so healthy, especially like a beetroot drink.

42:54 Here we go.

42:56 Mhm.

42:59 It's like creamy, soft.

43:00 This is like healthy.

43:01 This is like the best healthiness.

43:03 We have the salad.

43:05 Nice feta.

43:07 Always.

43:10 If you're in Greece or Turkey or Bulgaria, you eat feta.

43:14 Nice and salty.

43:16 Panna cotta, that's my favorite Italian dessert.

43:19 Cooked cream, it's like sweetened cream, milk, and sugar.

43:21 I think it's topped with some like looks like marmalade,

43:24 maybe some some I don't even know, some cookie crumbles.

43:27 And then we're going to add something to it?

43:29 Sunset is very strong rum.

43:31 This is 14 and 1/2% stronger than rubbing alcohol.

43:35 Whoa, whoa.

43:36 To show you how That's not normal?

43:39 how flammable it is.

43:40 I've never seen panna cotta on fire.

43:42 Let's go.

43:44 Woo.

43:46 Hey, look at this.

43:46 It's on fire, dude.

43:47 This is This is on fire.

43:51 This is crazy.

43:52 All right, here we go.

43:52 Here we go.

43:53 Careful, that we don't have insurance for this.

43:55 I got I got travel insurance, I think.

43:57 I'm joking.

44:00 Mhm.

44:03 Definitely tastes of tastes of Sunset.

44:06 just Taste of Sunset.

44:12 You got to mix it.

44:12 It is some strong rum.

44:13 You got to mix it.

44:14 It really is.

44:15 No, you literally have to mix it up.

44:16 Now it's going to like cook, bro.

44:18 Oh, it's good green, right?

44:20 It's good green, but damn, that's good green.

44:22 You got That's better.

44:26 Yeah?

44:27 The one with the sunset.

44:28 Well, I have some bad news.

44:30 We're taking a shot each and we're going to show

44:32 you how a Vincentian can handle the shot versus an American.

44:38 An American.

44:39 I can't go.

44:39 You know I'm Italian as well, right?

44:41 A gringo.

44:41 Okay, let me not kill you.

44:43 That's a lot, dude.

44:44 So, you have to try one of these to actually be officially here.

44:48 Exactly.

44:49 Oh, wow, man.

44:50 That's intense.

44:51 Sugar jet fuel.

44:52 Sugar jet fuel.

44:54 Ready?

44:54 Do you take it the whole thing?

44:55 One time.

44:56 All right, here we go.

45:06 It's like dragon breath.

45:09 Water.

45:10 Here you go.

45:13 I said the burn, you know.

45:16 Help me.

45:16 It's amazing and extreme at the same time.

45:19 It is.

45:20 Woah.

45:22 Does have taste to it though.

45:23 It does.

45:23 It does.

45:24 Sugar jet fuel, you know.

45:25 And the burn continues from your throat down your esophagus.

45:30 And you can hyperlocate it where it's in your stomach right now.

45:33 And if you have a cough, sunset honey and lemon will put you to sleep

45:36 and you won't cough anymore or you won't know you're coughing.

45:39 That's the remedy.

45:40 This is a beautiful look.

45:41 It's the one of the best places in the southern part of St.

45:44 Vincent to get the sunset.

45:47 Over here we have the amazing marina, beautiful catamarans everywhere.

45:50 That brief moment between day and night, you know.

45:54 Somebody told me that if you see the sunset and the sunrise,

45:58 you had a beautiful day,

45:59 a blessed day because how many times you're going to see that in your lifetime?

46:02 Not that many.

46:06 This is my best friend on the island.

46:09 Alana Gumbs.

46:10 That's right.

46:11 Alana Gumbs.

46:12 Silent silent B.

46:13 Okay, Alana Gumbs.

46:14 So, Alana, tell me cuz you haven't lived here in a while, right?

46:18 Correct.

46:18 But you are from here.

46:21 What makes this island so special for you?

46:24 I think I think primarily the people first of all,

46:26 in addition to the beauty of course

46:28 of the island itself in terms of the physical beauty,

46:30 but the definitely the people, the warmth.

46:34 Um just the you know, the smallness of the island.

46:37 So, everyone's related or knows everyone.

46:39 So, there's just that small community life that's you know,

46:43 just very comforting especially when you live in a big country.

46:45 It's really uh a really nice thing to have to come home to.

46:49 So, now we're going to be eating at Four Shells,

46:50 but I think there's jerk on the way.

46:52 Jamaica?

46:54 So, what's the local chocolate here?

46:57 Cocoa Kalinago milk and ginger.

47:01 Well, so this is the tribe the last remaining tribe in the Caribbean.

47:04 You could see them in Dominica.

47:06 And uh here this is the brand with some of the best chocolates.

47:09 This is local chocolate.

47:11 72% This is 72 with ginger and this is milk with peanut.

47:14 So, we got the essential chocolate.

47:16 I like this one.

47:17 Dude, I know the vision is there.

47:19 What up, West Palm?

47:19 Yeah, good man.

47:20 Good good.

47:20 I saw you at the vision.

47:21 Yeah, man.

47:22 This is where I grew up.

47:23 Yeah?

47:23 Yeah, I grew up in this area.

47:24 So, let me ask you this.

47:25 All jerk right here, right?

47:26 Yeah, you have jerk and you have um chicken and woodsy.

47:29 Yeah, just going to check out woodsy chicken, you know?

47:31 Let's get some jerk.

47:32 Privilege is making some amazing chicken.

47:34 Is this jerk chicken?

47:36 No, no, no.

47:36 No, just roast chicken?

47:38 Oh, looks amazing.

47:40 Yeah, that's roast alone.

47:41 Smells really good.

47:42 Yeah.

47:43 So, what are you guys selling?

47:43 This along with something else?

47:45 Like some provisions?

47:46 Mix.

47:47 We have coconut chicken.

47:48 No, man, this is amazing.

47:49 Right here on the side of the road having some real chicken like this.

47:53 It's freaking amazing.

47:55 Smells so good.

47:55 Look, so this is like chicken wings.

47:57 So, all chicken wings right here then

47:58 over there here we got some chicken breast.

47:59 We got to try some.

48:00 This was some coconut bake.

48:02 Yeah.

48:02 Fire.

48:03 They're very busy.

48:04 As you can see there's a big line behind us.

48:06 And look she's chopping up the chicken.

48:08 Filling it up with sauce.

48:09 Fantastic.

48:10 So this chicken comes from the island, right?

48:12 It's roasted pork right there.

48:16 Oh, it's fantastic.

48:17 So Colleen, I'm going to have some chicken,

48:20 the coconut bake, and then a little bit of pork.

48:23 She's going to chop it or not?

48:24 You want me to chop it?

48:26 No, it's fine.

48:26 It's fine.

48:27 I like that.

48:27 It's fine.

48:27 Yeah, yeah, yeah.

48:28 I go all in.

48:30 Woo!

48:30 It's barbecue, garlic, and honey mustard.

48:32 Love it.

48:32 Okay.

48:33 This one bake is fine for me.

48:35 Thank you.

48:36 And then over here we have the pork.

48:39 All right, so we're having some roasted chicken wings with coconut bake.

48:43 Look at that with the sauces.

48:45 Oh my god, looks amazing.

48:46 Hold on a sec.

48:47 Put this down.

48:49 Chicken wing.

48:51 Mhm.

48:52 Sauces.

48:53 Garlic.

48:55 Honey mustard, barbecue.

48:57 Oh my god.

49:00 This is so tender.

49:01 Mhm.

49:01 It's real sweet, smoking.

49:05 Oh my god, phenomenal.

49:07 Yeah, it's freaking great.

49:08 And so juicy and smokey.

49:11 Mhm.

49:13 Oh yeah.

49:16 Delicious.

49:17 And right here we have the bake.

49:19 Coconut bake.

49:19 Has some of the sauces.

49:20 Love my bakes.

49:22 Mhm.

49:24 Oh, it's like a sweet bake.

49:25 Coconut throughout.

49:26 Crumbles.

49:26 It was great.

49:30 8 US for the big meal I'm having.

49:31 Four wings, the bake, and some pork.

49:34 Roasted pork.

49:35 Chopped it up for me.

49:36 I'm going to get this piece right here.

49:38 Has the meat.

49:38 Has the fat.

49:39 Garlic sauce, barbecue, and honey mustard.

49:50 Oh my god.

49:51 That's good.

49:52 You know, I haven't had pork this smoky before.

49:57 So tender.

49:58 You You get that?

49:59 It's a nice crust right there.

50:00 Privilege, it was delicious.

50:02 Thank you.

50:03 Congrats.

50:04 Oh, so good.

50:05 I love your beard, by the way.

50:06 Your beard's awesome.

50:08 I'm growing in like yours.

50:11 Thank you.

50:11 Yeah, yeah.

50:12 Looks good.

50:12 All right.

50:12 Take care, guys.

50:14 Tonight we're eating at Four Shells.

50:15 I heard this place is amazing.

50:16 Look at this place.

50:17 Rustic, old school.

50:19 We got doubles and pepper pot at the same time.

50:21 How was the pepper pot?

50:23 Pe- doubles and pepper pot.

50:24 Doubles?

50:25 So, these guys?

50:26 That's how I make it.

50:28 Slight pepper.

50:29 Slight pepper.

50:30 Slight pepper.

50:30 Slight pepper.

50:31 How you doing, Dean?

50:32 What's up, man?

50:32 How you doing?

50:33 Everything good?

50:33 I'm okay, man.

50:34 All right.

50:35 So, what are we doing tonight?

50:36 Tonight, I'm going to give you a spread from Four Shells.

50:38 That includes some lobsters,

50:40 some pan-fried snapper in curry and um in carrots and ginger.

50:44 We're going to give you a coconut cavalli and we're

50:46 going to give you a snapper with green scallion and ginger.

50:48 Also, we're going to give you some vegetables to come.

50:51 Sounds amazing.

50:52 Yeah, man.

50:52 This is nice.

50:52 Very rustic.

50:53 How long have you had the restaurant for?

50:54 About 10 years.

50:55 10 years?

50:56 Oh.

50:56 In 2020, he won best fish and chips, best seafood, best fish vendor.

51:01 Wow.

51:01 So, the seafood's going to be amazing.

51:02 You've eaten here before?

51:03 Yeah.

51:04 Yeah?

51:05 coming here for a long time, but yeah.

51:06 Cuz they they take the fresh fish straight off the beach there,

51:09 which is right next door.

51:11 And just and he does awesome snapper.

51:13 He does the best snapper on the island, so.

51:15 And so, are you from here?

51:17 I am from here.

51:18 I've lived in different places, just a lot of us, but I'm back.

51:22 I've been back home a long time, and I love it.

51:24 So, what do you love about it?

51:26 I love the beaches.

51:27 The people are so friendly.

51:29 So nice.

51:30 And they all love to drink, which I do as well.

51:33 And let me see.

51:34 Great food.

51:35 Great food.

51:37 And you know, a lot of us have just retired, so we're all coming back home,

51:41 you know, from a lot of them have gone and lived in Canada and the US.

51:45 And the diaspora, and they retire they can't wait to come back here.

51:51 They'll have a lot of home homes already.

51:53 So, we just have a regular thing going.

51:56 Almost every day we have something going on.

51:57 We can get the beach with food.

52:00 Every day there's something.

52:02 That's warm.

52:03 So, what more can you ask for?

52:05 All right.

52:05 So, we have a feast.

52:07 That's intense.

52:08 Dean, what do you do here?

52:10 Well, as I said I did red snapper with green scallion and ginger.

52:15 We have some onion potatoes.

52:17 We've got some cabbage and carrot cakes.

52:20 Some conch.

52:22 Some vegetables, lobsters, and ginger and carrot and fried snapper.

52:27 Look at this lobster.

52:28 I'm starting with the lobster cuz I love lobster.

52:30 Monster.

52:32 Now, we don't get this size in Miami.

52:34 This snapper you got to go in here.

52:36 Grab some of them in there.

52:37 Carrot and ginger in there.

52:39 It almost looks like a sweet and sour.

52:41 Let me actually get another after mix flavors here.

52:44 Okay.

52:45 And he said ginger?

52:45 Green scallion and ginger.

52:47 Green scallion and ginger.

52:48 Look at the meat on this.

52:50 Wow.

52:50 This is all fresh caught.

52:52 Yep.

52:52 Every day.

52:53 Every day.

52:54 And then over there that's a coconut caballi.

52:56 I love coconut.

52:58 It's an amazing light curry almost like Thai style.

53:02 The vegetables beautiful.

53:06 Onion potatoes and that's cabbage cakes.

53:08 Cabbage cake.

53:10 Onion potato.

53:12 We did have conch.

53:13 I love conch so I'm going with extra on that.

53:16 Conch is the best.

53:18 And I guess I'll just get a little bit of that right this.

53:21 Is it a stir fry vegetable?

53:23 Stir fry.

53:23 I'm going to dive into this this lobster.

53:31 Oh my gosh.

53:32 So buttery.

53:33 Soft.

53:35 I mean it's incredible.

53:37 I feel like I need to drip it into this butter in the bottom.

53:39 Look at this.

53:40 Look at the amount of butter down there.

53:41 It's the right food.

53:42 All right.

53:43 Let's see.

53:43 Mhm.

53:44 Oh, wow.

53:46 That's a good bite.

53:48 Mhm.

53:49 It's for you.

53:51 Enjoy.

53:53 They thought I was going to eat this whole thing myself.

53:56 The conch arm.

54:00 Oh, yeah.

54:01 You know what?

54:01 You eat that plate alone.

54:02 Huh?

54:03 Fantastic.

54:04 The conch.

54:05 Mhm.

54:06 I love the sauce in there.

54:10 Mhm.

54:12 I'm going to give it a little bit of spice, huh?

54:14 Massive snapper.

54:18 That's nice.

54:18 So, she trained you.

54:20 I got you.

54:21 She didn't train me.

54:22 She's not a cook.

54:23 She's not a She's not a cook.

54:24 She's a chemical engineer.

54:26 Careful with that.

54:26 It's actually overwhelming seeing everything.

54:28 Mhm.

54:29 Cabbage fritter.

54:30 Let's go to brown.

54:32 Oh, so soft.

54:35 So, this is a nice spice, right?

54:36 Yes.

54:36 It might be a bit hot, but it should be okay.

54:40 Perfect.

54:40 Little tangy.

54:43 Extremely soft.

54:43 Wow.

54:44 Nice crust.

54:46 So, I'm going to try the ginger stir fry with a snapper.

54:53 Oh, it's so good.

54:54 Lots of ginger in like a almost like a sweet and sour paste,

54:57 but not sweet and sour.

54:59 I don't know.

54:59 It reminds me of like a Chinese dish, this one.

55:01 Yes, definitely.

55:05 Mhm.

55:06 The coconut cavalli.

55:08 Right here.

55:11 Mhm.

55:13 That's not nice.

55:15 Coconut.

55:16 Lots of coconut.

55:17 So, basically we have a lots of vegetables covered with the sauce.

55:20 So, this one is ginger.

55:22 That one is also ginger, but a little different.

55:24 And then this one is coconut.

55:25 In terms of texture, this is more like flounder.

55:28 That's what I would think.

55:29 Flounder, nice crunch with the carrots.

55:31 But, coconut, it like bounces in your mouth.

55:34 Coconut every day.

55:36 This is my favorite snapper, but the conch is amazing, lobster is phenomenal.

55:42 Four shells, Dean.

55:43 Visit him.

55:44 The best snapper, best seafood in the island.

55:47 Thank you so much.

55:50 In the western hemisphere, yes.

55:52 Hey, you know what?

55:53 That was amazing.

55:54 It was too much.

55:55 It was so good.

56:00 I love the snapper, but for me conch every day.

56:05 I mean, the lobster was so good with the butter.

56:07 Thank you.

56:07 Thank you.

56:08 Thank you, Dean.

56:09 Guys, come.