St. Kitts and Nevis Food Tour!! Caribbean Island Paradise!!

0:00 Most people come to St.

0:01 Kits and Neas for the views,

0:03 but I came to eat and to understand the story behind these islands.

0:07 Today, we're taking on a massive food, culture, and history tour.

0:12 From saltfish, fresh coconuts, seafood, tacos,

0:16 beach bars to the KFC that has people making very bold claims.

0:21 Along the way, we'll ride through the island on the iconic train,

0:26 taking in some of the Caribbean's most beautiful forest and coastline,

0:30 spot monkeys, and learn about the history and national heroes that make St.

0:35 Kits and Neas so special.

0:37 We made it here to the top of Brimstone.

0:39 This is the fortress here in St.

0:41 Kits.

0:42 Long history here, French, British, and I'm here with O'Keefe.

0:45 He is the owner of 1762.

0:48 So that is 1762 degrees, correct?

0:50 Correct.

0:50 Correct.

0:50 All right.

0:51 And so what do you guys do here, O'Keefe?

0:52 So what we did here is on this fortress of Brimstone Hill,

0:55 we created a nice luxury restaurant to enhance

0:58 the culture of Brimstone Hill and also St.

1:00 Kits on the map.

1:01 Look at this.

1:02 Walking down these beautiful stone stairway.

1:06 It's incredible, man.

1:08 I can't even believe this is still here.

1:09 I can't believe it myself.

1:10 This is This is amazing.

1:13 That's incredible.

1:15 This is

1:15 Look at this view.

1:17 What?

1:18 This is incredible.

1:19 Look at that.

1:20 So these are all walls right here.

1:21 Yeah, like that.

1:23 So what they did was water would come off the the roof and come inside here

1:28 and it store the water here for them back

1:30 in the days cuz there's no pipe water here.

1:32 Even right now I'm using um sister water from the rain itself.

1:36 And it used to gather in here and go down to a tank which is down there.

1:40 That's just amazing architect they did here.

1:42 So all the rooms were like this.

1:43 Imagine 300 years ago, people were sleeping here,

1:47 looking outside, making sure no one was coming.

1:51 Incredible.

1:52 All English men.

1:55 So, James, we're making a saltfish flatbread.

1:57 Look at this flatbread's right here.

1:59 Tomato sauce.

2:00 The saltfish mozzarella.

2:02 This is like almost like a pizza.

2:04 Yeah.

2:04 Look at that.

2:04 So, now we're going to put some marinara in here.

2:07 All right.

2:08 So, he's putting the marinara on top.

2:09 You know, I I'm personally a huge fan of having breads with fish,

2:14 uh, anchovies, sardines, however you want it.

2:17 This is amazing with the saltfish.

2:18 It's a great

2:19 This one Caribbean thing.

2:20 Yeah.

2:21 Very Caribbean.

2:22 Sawfish is, you know, a staple for basically breakfast in all the islands.

2:26 Like saltfish and bake.

2:28 The saltfish itself.

2:30 Y.

2:30 Um, so we're going to cook this some peppers,

2:32 um, onions, and we need to top in here.

2:37 Yeah.

2:37 Give me a lot of saltfish.

2:38 Yeah, sure.

2:39 I like the saltiness.

2:40 Yeah, the saltiness.

2:42 All right, so next is the mozzarella cheese.

2:43 Going to grab a good portion to layer it on top.

2:46 Mozzarella cheese is the best glue for any flatbread pizza.

2:50 Definitely that one.

2:51 Looks so good.

2:52 I can't wait.

2:53 It reminds me of like the Detroit style, like a little deep dish, right, Nate?

2:56 Put it in the oven.

2:57 Chef's going to put it straight in.

2:59 How long is it going in there?

3:00 For roughly like four or five minutes.

3:02 Four or five minutes.

3:03 Perfect.

3:04 Next, we're going to make some crab cakes.

3:05 You pour a little bit of oil.

3:07 Not much.

3:08 So, he's going to put the the crab cake.

3:10 Those look like good crabs from Jamaica.

3:12 We know we love our crabs in Jamaica.

3:14 Alice, my man is from Jamaica as well.

3:16 Hey, where you from in Jamaica?

3:17 Kingston or where?

3:18 Yes, I'm from Well, my mom is from Portland.

3:21 My dad is from St.

3:22 Katherine.

3:22 Same place.

3:23 Kingston.

3:24 Okay.

3:24 Amazing.

3:25 Hey, Portland has some of the best food.

3:26 By the way, crab is going in.

3:28 Nice.

3:29 I love the crumble.

3:30 So, the crumbs is on the top.

3:31 That's why you see it kind of little bit crumble like that.

3:33 When you see the patties bubbling like that, then you just turn on your heat

3:38 and let it cook on slow heat cuz you don't want your crop cake to burn.

3:42 So, it's going to be a little crunchy then this one.

3:44 Yes.

3:44 Do we have any scotch bonnet or not?

3:46 We're not playing with no scotch bonnet here.

3:49 On there.

3:50 You have to go to Jamaica for that one.

3:53 So, question in St.

3:54 Kits.

3:54 Is there any chili?

3:55 Is there a spice?

3:56 Yes, we do have chili.

3:57 You have something?

3:59 Yeah.

3:58 I'll put something on the side for me.

4:00 We don't want to flip it twice.

4:01 Just one time and that's it.

4:02 I'll be done.

4:03 Yeah.

4:03 Notice I can smell the flavor coming up.

4:05 Smells great.

4:06 All right.

4:06 Local crab, but come from the ocean.

4:09 From the ocean.

4:11 Yes.

4:10 Okay.

4:11 So, it's none of these muddy ones.

4:12 No, not land.

4:13 No, it's not a land.

4:14 That's exactly what I'm saying.

4:15 Here we go.

4:15 He's going to flip it right now.

4:16 You don't want to burn it for your Mhm.

4:19 Look at that.

4:20 So, this is the color that you want to see.

4:22 Oh, I love that.

4:23 That crispy crunch on top.

4:25 It almost reminds me of k like fried cheese.

4:27 The way it looks is amazing.

4:30 All right.

4:30 So, you take it out.

4:33 I need to bring it right over.

4:35 There we go.

4:36 So, he's going to add two different sauces on the side.

4:38 Look at this view.

4:40 What?

4:41 See a ship over there.

4:42 All right, let me grab a piece of this flatbread.

4:44 Beautiful cut.

4:45 Look at this bite.

4:46 Can't wait.

4:50 M.

4:52 Oh, yeah.

4:53 It is like a salty, cheesy, very soft bite.

4:57 What I like is the flatbread is not too crispy.

4:58 Still a little doughy.

5:01 Reminds me of my childhood having pizzas.

5:03 But the saltfish is different.

5:04 I've been eating saltfish probably my whole life from Miami.

5:06 But sawfish is a very unique taste, especially in the mornings with your bake.

5:11 But this with the cheese and some of the parsley on top.

5:14 I mean, I'll tell you, food's amazing,

5:15 but the view I can't stop looking out there like mesmerized.

5:21 Look at this bite.

5:21 I've had a lot of flatbreads in my life.

5:23 That's an amazing bite right there.

5:25 You really see all the different flavors and textures right here.

5:32 Mhm.

5:33 Bell pepper.

5:33 Oh, he gave me so much saltfish.

5:35 Crab cakes.

5:36 Another one of my favorite things on the planet.

5:38 Crab in general.

5:39 Lobster and crab.

5:40 But look at this.

5:41 Wow.

5:41 It's like super crumbly this one.

5:43 He said to try it with some of this sauce.

5:50 Oh yeah.

5:50 So crumbly.

5:51 Lots of chunks of crab in there.

5:52 It's crispy, but it's also very, very soft.

5:56 Now I can climb the castle.

5:58 Okay, that was delicious.

5:59 Wow.

5:59 Salt fish flatbread.

6:01 Incredible, guys.

6:03 My man.

6:03 My man.

6:04 Thank you, man.

6:04 Thank you.

6:06 I've traveled all of Europe in Spain and Portugal.

6:08 I've been to so many castles and I never

6:10 experienced this where we have a restaurant overlooking the ocean.

6:13 We have the volcano behind us.

6:15 Super lush green.

6:16 Looks like Jurassic Park out there.

6:18 We have the cannons here.

6:19 And then we have this beautifully renovated,

6:21 you know, UNESCO World Heritage site.

6:23 This place is amazing.

6:24 We're going up to the top Fort George right here, guys.

6:28 Look at this pathway leading up to the fortress.

6:30 It's incredible.

6:31 Seeing this, it reminds me of being in like Portugal,

6:34 Spain, Italy, and a beautiful castle, but not with this view.

6:37 Look at the view.

6:38 Caribbean Sea, the restaurant.

6:40 What a beautiful restaurant.

6:41 And you have the rest of the fortress over here.

6:43 We have the volcano, the rainforest.

6:45 This like my 184th UNESCO World Heritage site.

6:48 Why do we keep doing this?

6:49 Cuz I love it.

6:52 Let's go.

6:54 Look at this, dude.

6:56 This is nuts.

6:57 I didn't expect this.

6:59 It's like a, you know, this is like a moat here.

7:01 Like a castle within a castle.

7:03 No, that's what I like about the castles here in the Caribbean.

7:06 They're all like dark and gothicky.

7:08 Let's go this way.

7:09 Wow.

7:11 We got the incredible view with the cannons.

7:13 Probably the best view I've ever seen of the ocean from a castle.

7:17 Straight up.

7:18 This is amazing.

7:19 I've been to so many of them.

7:20 This one is just, look at this.

7:22 The view, the islands.

7:24 We still have to go in here.

7:25 Let's go.

7:26 Follow me.

7:26 Let's jump in here.

7:28 And here we go.

7:29 Entering the fortress.

7:30 What?

7:31 Soon as you pass through the gates, you have stairs leading up to the top.

7:34 And then you have these going down right here.

7:36 Wow.

7:37 This is like a mini city.

7:38 If you see it, the bake house, the powder store.

7:41 These are all different rooms that go around the entire center.

7:44 Let's see.

7:44 They got some cannons in here.

7:46 I think each room has something else.

7:48 This is a museum.

7:50 This is part of the barracks.

7:52 All right.

7:52 So, made it to the top of the fort.

7:55 Wow.

7:55 Look at this.

7:56 Oh my god.

7:57 You got to be really careful.

7:58 This is like the Pentagon style uh center of the fort.

8:01 The French, the Spanish, the English to do that a lot.

8:04 This is dope, man.

8:07 This is truly incredible.

8:09 Hey man, one of my favorite UNESCO World Heritage sites ever.

8:12 Sit flag.

8:14 Amazing.

8:15 Beautiful.

8:15 Two stars.

8:16 Let's start from the top.

8:17 Green, which means the land.

8:19 Yellow, which means the sunshine.

8:20 Black which means the heritage.

8:22 Red which means the blood that was shed.

8:24 And then we have the two stars.

8:25 It's hope and liberty.

8:27 But for me, it's St.

8:28 Kits and NeAs.

8:28 The British built this castle.

8:30 There was 800 soldiers stationed here.

8:32 At one point, the French came in and started invading with 8,000 men,

8:36 but they couldn't take this castle.

8:37 They took the bottom and parts of the area around us,

8:40 but they couldn't get up here.

8:41 I'm going local today, guys.

8:42 I'm doing KFC in St.

8:44 Kiss.

8:45 I've done it in Jamaica, Trinidad, Dominica, Grenada, Antigga.

8:49 I mean, non-stop.

8:50 You're not going to edit that out, but whatever.

8:52 Let's Let's go with it.

8:53 I think we're going to do a zinger.

8:54 Let's go for a taste.

8:55 Finish it.

8:57 St.

8:58 Kits.

8:58 It's the best one.

8:59 The best one.

9:00 Vincy says they got the best.

9:01 Oh, St.

9:02 Vincent.

9:02 We also had it.

9:04 Check out the series now.

9:05 St.

9:05 Vincent and the Grenadine.

9:06 Man, I can't even believe it.

9:07 KFC again, mate.

9:11 My name is Yeah, my name is David.

9:14 How are you?

9:15 I'm good, David.

9:15 And how are you as well?

9:17 I would love a zer combo.

9:19 Thank you so much for choosing.

9:22 All right.

9:23 Thank you.

9:24 So, I'm keeping it traditional.

9:25 I'm eating on the car.

9:27 Usually, it's on the hood.

9:28 I wanted it to not be so messy today.

9:30 So, I'm going to do the zinger right here, guys.

9:32 Here we go.

9:33 This is the ultimate KFC taste test.

9:34 We're doing the zinger for the gold medal.

9:36 Who has the best zinger in the Caribbean?

9:38 We need St.

9:39 Lucia.

9:39 St.

9:39 Lucia, we're coming for you.

9:40 They should change the name of this.

9:41 The David's Been Here Zinger.

9:46 Nice, tender, moist chicken.

9:48 I do love the mayo.

9:49 Terms of taste, I'd say it's up there.

9:51 Maybe like an eight.

9:52 Might be up there, man.

9:53 One of the best I've had,

9:57 man.

9:57 I found you on Instagram, man.

9:59 Oh, man.

10:00 Thank you.

10:00 Good to see you, man.

10:01 Thank you so much.

10:03 Enjoy.

10:03 Oh, man.

10:03 I'm loving it.

10:03 This is becoming a 10 out of 10.

10:04 The singer.

10:06 Sinkitz.

10:06 Sink Kits.

10:07 Sink Kits.

10:08 Surprisingly, man.

10:09 Yeah.

10:11 Mhm.

10:10 You're going to love it here, man.

10:13 What's your name?

10:14 Mix.

10:15 Mix.

10:16 Yeah.

10:15 So, tell me, why is your audience so special?

10:17 I already feel something special here.

10:20 Mountain Sea too close.

10:24 You get the best of both worlds and the food.

10:26 You can tell, dude.

10:27 Thank you.

10:28 Thank you.

10:28 Appreciate it.

10:29 So, I'm trying KFC.

10:30 I think it's pretty good, man.

10:31 But you should get some of the local.

10:33 No, for sure.

10:33 We We always do this whenever I go somewhere.

10:35 We We see who has the best KFC.

10:37 There's a battle going on, you know.

10:39 And we're going to try I think this is fries, right?

10:41 They gave me fries.

10:43 Yeah.

10:42 This remind me almost like Czechos fries.

10:44 Nice and crispy with the honey mustard.

10:46 Need it.

10:47 Woo.

10:47 It's hot.

10:49 What do you think?

10:51 That was good.

10:53 Oh man.

10:54 Nice crispy.

10:54 Super soft in the middle.

10:55 Crunchy on the outside.

10:58 That looks like a St.

10:59 Kids win.

11:00 St.

11:00 Kids may win it.

11:01 Yeah.

11:01 Fries for sure.

11:02 It should be.

11:03 Yeah.

11:03 Hey, phenomenal.

11:04 Yeah, I'm I'm I'm indulging right now.

11:06 I'm enjoying the sunset.

11:07 Look at the sunset over the cruise ship.

11:09 Thank you, Mix.

11:10 Pleasure to meet you.

11:10 Thank you.

11:11 Hey, your name's awesome.

11:12 Mix.

11:14 Mixing it up.

11:15 Hey, so I'll say it.

11:16 That's one of my names as well.

11:17 Oh, yeah.

11:18 Mixing it up.

11:18 Pick it up.

11:19 Oh, I I love it.

11:21 In terms of fries, delicious.

11:22 Best fries for KFC is St.

11:24 Kits for sure.

11:25 It's so good about eating multiple.

11:27 Mhm.

11:30 Oh, it's everything you wanted to fry.

11:31 In terms of chicken, I say still, still Trinidad, Jamaica, maybe.

11:41 No matter where you go in the Caribbean,

11:42 KFC always has a line at the drive-thru.

11:44 They make a lot of money.

11:45 So, when you're thinking about where to stay when you visit St.

11:48 Kits, you can stay at a hotel or you can stay at an Airbnb by a beach.

11:52 And that's what I'm doing.

11:53 I'm staying here at the residence at Cocoa Shell Beach.

11:57 Literally, right across from us is Spice Mill right there.

12:00 This is where we're staying.

12:02 There's nine units here.

12:04 We're staying in this one over here.

12:05 It's a two-bedroom.

12:06 It's epic.

12:07 I love this apartment.

12:09 So, welcome to my beautiful apartment.

12:12 This is it.

12:13 Soon as you walk in, you have a couch right here with a TV.

12:17 Can relax.

12:18 Right there.

12:19 You have a full kitchen.

12:21 So over here, we can cook.

12:23 You have a microwave.

12:24 You have over here, beautiful fridge, completely empty.

12:28 Usual.

12:29 We always eat out.

12:30 The island, you can just sit here,

12:32 have some breakfast, you know, talk to your friends.

12:35 And then over here, we have a dining area.

12:38 Small table sits four.

12:40 And then each room, it's almost identical.

12:43 So, this is one of the bedrooms.

12:44 You have a nice area over here so you can set up for your workstation.

12:48 You have a TV again.

12:49 And then you have a terrace.

12:50 Beautiful out there.

12:51 Look nice, green, lush.

12:53 And this over here is the bathroom.

12:55 I love this place.

12:56 Super spacious.

12:57 High ceilings.

12:58 I think we're at like 13 14 ft ceilings.

13:02 Uh love the glass and the marble.

13:04 And my bedroom is literally exactly the same as that one.

13:07 Just a little more spacious, a little more room over here to open up my luggage.

13:11 And then over here we have the terrace.

13:12 So this is the router.

13:13 Just come here, connect to your Wi-Fi.

13:16 Nice and cold.

13:16 The air conditioning is above us.

13:18 I've never seen this guys.

13:19 Look up here.

13:19 Massive air conditioning unit.

13:21 Personally, I love doing this.

13:22 Coming to an Airbnb.

13:24 I don't have to deal with the lobby.

13:26 Check in.

13:26 Lots of people.

13:27 Just come in here, relax.

13:29 If I'm on vacation, this is the perfect place because I'm

13:32 literally just going to go to the beach every single day.

13:34 So that is the residences at the Cockshell Beach.

13:36 There are nine units.

13:37 This is one of them.

13:38 It's a few hundred a night.

13:40 Definitely worth it if you're staying in St.

13:41 Kits.

13:42 You can come with your family or friends and yeah,

13:45 I recommend it especially because we're nice

13:47 to spice mill and the beach is right there.

13:48 This is the St.

13:49 Kits Scenic Railway.

13:51 This is the only railway that carries passengers in the entire Caribbean.

13:55 And this was used to transport sugarcane throughout the island back in the days.

14:00 This train would go around from estate

14:02 to estate picking up sugarcane and at the very

14:05 end bringing it to this point or the other point where we're going to end up at.

14:08 What's your name?

14:09 Winston.

14:09 How long we going to go for?

14:10 2 hours.

14:11 1 hour 45 minutes.

14:13 Perfect.

14:13 I love the tie, by the way.

14:15 Let's get on the train.

14:16 It's amazing.

14:17 I love the flag.

14:18 How you doing?

14:22 Morning.

14:22 Thank you, Martina.

14:23 I'm excited.

14:24 This is going to be good.

14:26 We're going to the top.

14:28 All right, let's go up here.

14:29 Let's go up here.

14:31 Wow.

14:31 We got the rum ready.

14:35 It's actually very nice.

14:36 Covered.

14:38 So 2 hours like this, not bad.

14:40 So that's it.

14:41 We started.

14:42 It's going to be an hour and a half,

14:43 an hour, 45 minute ride all the way up the island.

14:47 This is the volcano.

14:48 So we got the mountains and then eventually the volcano.

14:51 On that side we had the Atlantic Ocean.

14:53 And the whole time they're guiding us and telling us

14:55 a little bit of the history and how this started.

14:58 And over here we have drinks.

15:00 So it's all part of the experience.

15:02 You can get a pinina colada, a mango, basically like different dairies, right?

15:06 Yeah.

15:07 So you have pinina colada, mango, your strawberry,

15:10 your water, coke, spoke food punch, rum punch.

15:15 Well, what?

15:16 So it's mango.

15:17 What's the What's the rum you have there?

15:18 Yeah.

15:19 Belmont gold rum.

15:20 Let me get one.

15:21 Let me get a mango.

15:22 Mango with the rum.

15:23 Can you imagine being here like I don't know 60,

15:26 70 years ago, just getting the sugarcane, throwing it on top.

15:30 Perfect.

15:30 So we're talking about a 9:00 a.m.

15:32 drink.

15:33 It's 5:00 p.m.

15:33 somewhere.

15:37 Oh wow, look at this view.

15:39 Incredible.

15:40 It does look like Scotland out there.

15:42 The hills.

15:43 Very beautiful, lush green.

15:45 Beautiful island.

15:45 Look.

15:46 So there's a lot of farming on the island.

15:48 You can see over here a few farms.

15:50 And then across we have the Atlantic.

15:52 By here, if you look on the right hand side, you can see some cane.

15:56 If you've ever seen cane before, uh this is some cane growing here.

16:01 The farmer is also planting pumpkin.

16:04 I see a few banana trees, some papaya trees as well.

16:09 Wow, nice view.

16:11 Good morning.

16:12 As we cross here, please take in the beautiful view down south.

16:16 By the way, some of the beaches over here are super rough.

16:19 Everything on the Atlantic side super rough.

16:21 Caribbean side very calm.

16:23 It's so close to the water.

16:26 Oh my god, that was actually very scary right there.

16:30 Wow.

16:30 Oh, look at this.

16:32 You can't talk about the Caribbean without

16:33 talking about sugarcane and slavery here in St.

16:36 Kiss.

16:36 This is one of the biggest producers of sugarcane up

16:39 until the year 2005 and obviously 300 400 years ago

16:43 they started bringing in slaves from Nigeria and this is

16:47 sort of what remains of their folklore from that era.

16:50 Uh so basically they're dancing with traditional clothing.

16:54 I've seen some stuff like that in Nigeria as well as some of the other islands.

16:58 What I'll tell you about the train is that it's very wobbly.

17:01 So, just stay in your seat.

17:02 Don't stand up and try to get photos.

17:04 And if you want, get another drink.

17:06 It's free.

17:06 The question, how how long you been working on the train?

17:10 About 10 years.

17:11 10 years.

17:12 Always like this.

17:14 Packed.

17:15 Yeah.

17:16 So, let me ask you, what's your favorite thing about St.

17:18 Kits?

17:19 Everything.

17:20 Everything.

17:21 Yeah.

17:21 How about the food?

17:22 I love goat water.

17:24 I love a bad go water.

17:26 I love ribs.

17:27 Yeah.

17:27 So I mean for the people out there who never heard about St.

17:30 Kits, don't know anything about St.

17:32 Kits, what would you tell them about this island?

17:33 Our island is very lovely, very friendly,

17:37 and it's a very nice place to come and visit,

17:40 you know.

17:40 Yes, especially on the train.

17:42 You can come here on the train and

17:44 it's actually a beautiful experience going on a train like this.

17:46 I've never done this because it's the only one in the Caribbean.

17:50 So I mean the experience is amazing going through all this lush.

17:53 Look at this.

17:54 This is so bridge.

17:56 This is soldier got bridge.

17:58 Look right here.

17:59 Oh my gosh.

18:00 Look at that.

18:00 All right.

18:01 So, here we have a little sugar cane cookie.

18:05 Actually, just like pure sugar cane.

18:07 M.

18:09 Oh, delicious.

18:11 Pure sugar.

18:13 Almost feel like they mix it with coconut.

18:19 That was delicious.

18:20 Crunchy, sweet.

18:24 So, we're crossing four major bridges today.

18:30 So, we're at this town in the northern tip of St.

18:33 Kits.

18:34 Look.

18:34 So, this is where the Atlantic Ocean and the Caribbean Sea meet.

18:38 You can see it.

18:39 They crash.

18:40 It's right over here.

18:41 An hour 45 later, we are done with the tour.

18:44 Let's go.

18:45 We're going to meet the conductor.

18:48 So, you were up here the whole time?

18:50 Yeah.

18:50 Are you conditioned?

18:52 Yeah, I am.

18:53 The sound here, the machine.

18:55 Wow.

18:56 That doesn't machine behind.

18:58 The machine's behind us.

19:00 Done, guys.

19:00 Let's go.

19:04 Wow.

19:04 What type of monkey is that?

19:05 What type of monkey is that?

19:06 African green verb.

19:08 That's the type of monkey, man.

19:09 His name is Snoop Dog.

19:10 He's so cool.

19:11 Yeah.

19:11 We're live and lively in St.

19:12 Kits, you know.

19:13 Oh my god.

19:14 This is how we do it.

19:14 Make our money.

19:15 Honest meal.

19:17 Yeah.

19:17 Certified monkey.

19:18 Put your hand in your cup.

19:19 Sit in your hand and relax.

19:21 And that's the highland of the cruise.

19:23 That's the hall of the cruise right there.

19:25 I'm not on a cruise, bro.

19:28 Beautiful animal, man.

19:29 One of the unique things about St.

19:30 Kits compared to the other islands is that they have a lot

19:32 of green vervet monkeys roaming in the forest throughout the whole island.

19:36 And we have gentlemen like Terren who have a license to actually walk

19:40 around with a a vervet monkey and then you can take photos with it.

19:43 That's how he makes his living.

19:44 That pet was bought in captivity.

19:46 It didn't come from the wild.

19:47 We don't encourage anybody going eating tree mutton.

19:50 Don't do that.

19:51 This is Robert L.

19:52 Bradshaw, the national hero of St.

19:54 Kits.

19:54 And on our way to Black Rocks, we're passing through the town of St.

19:57 Paul's, and that's where he's from.

19:59 Now, before the St.

20:00 Kits and Neas became independent in 1983,

20:02 they were part of a group of islands called the Trinity, which is St.

20:05 Kits and Neas and Anguila.

20:07 Now, when they broke off from UK,

20:09 Anguila stayed with the UK as a territory, and then St.

20:12 Kitanas became their own independent country.

20:14 He is the national hero, part of five national heroes of the country.

20:17 He played a huge role in the history of these islands.

20:21 Where you from?

20:21 We're originally from Barbados, but we live in New York now.

20:25 Got some flying fish right there in Barbados.

20:27 Yeah.

20:28 Yeah.

20:28 Oy is the best.

20:32 Oh, yeah.

20:32 The cruise is going there.

20:34 Oh, great.

20:34 Great.

20:35 So, how long you guys here?

20:36 Then we going back to the World Cup.

20:38 Oh, yeah.

20:38 We're on the cruise ship.

20:39 We're here on the Royal Caribbean.

20:40 So, we're here for the cruise.

20:42 Originally, it was supposed to go to St.

20:43 Croy, but it deterred the weather.

20:45 The weather was Oh, wow.

20:46 I'll say this island is incredible, by the way.

20:48 This island, I love them all.

20:49 I love them all.

20:50 Where did you eat so far?

20:51 Oh, we've been at many places.

20:53 Yeah.

20:53 Yeah.

20:54 A lot of places, but today we're going to eat some jerk.

20:56 We're going to eat some uh some curry.

20:57 Let's see.

20:58 Let's see what happens.

21:00 But yeah, we're going to visit Black Rocks right now.

21:02 You

21:03 beautiful.

21:04 Really beautiful.

21:05 And you can actually eat those sea grapes if they're right.

21:09 The red ones.

21:09 Yeah.

21:10 Okay.

21:10 I think we need a umbrella.

21:12 Umbrella.

21:13 Umbrella.

21:14 A a

21:17 I know.

21:17 I know.

21:18 I love her.

21:19 We love Rihanna.

21:20 And this is it.

21:21 Black rocks.

21:22 Wa!

21:22 Look at the rocks.

21:23 Huge.

21:24 Wow.

21:24 What a view.

21:25 Let's go down here.

21:26 So, as you can see, the huge black rocks with the pummus.

21:28 It's like almost like a sponge, massive volcanic rock.

21:32 And that comes from the lava flow from Mount Liaminga.

21:36 Massive volcano over here.

21:38 And this is one of its beautiful creations.

21:40 Look at that.

21:41 Beautiful.

21:41 All right.

21:42 Let's get a coconut.

21:43 Fresh coming out right here.

21:44 Hey, how you doing?

21:46 What's up, David?

21:49 You ready?

21:50 You ready,

21:51 David?

21:51 Man, it's amazing.

21:53 Let's do it.

21:55 Excellent.

21:55 There we go.

21:55 We popping it open.

21:56 Good to have you, David.

21:58 Welcome to the island.

22:00 Nice and cold.

22:00 Sweet.

22:01 Yes.

22:01 Yes.

22:02 Just come out the tree, too.

22:04 Phenomenal.

22:04 So, Damian, are you Katition?

22:05 Yeah.

22:05 No, I'm g a Oh, you're g

22:09 I follow you all the time, man.

22:10 You're my boy.

22:12 I need pepper pie.

22:12 Yes, I get that sweet.

22:14 I I I prefer Pineart.

22:15 I'm more pineart pineart.

22:17 That's nice.

22:18 So, you are from St.

22:19 Kits?

22:19 I'm originally from Jamaica, but I live here a good while.

22:22 Almost 30 years.

22:24 What is the most special thing about this country for you?

22:27 Everything is special about here.

22:28 People here are very friendly.

22:32 Mhm.

22:31 Everybody live like family.

22:32 Yes.

22:33 Very nice.

22:34 How about the food?

22:35 The food is great.

22:36 And the food is actually combined by a lot of different national.

22:40 You have Finnish dish, you have Jamaican dish, you have Asian,

22:43 you have a lot of different cuisine right here.

22:45 That's one of the coolest things about this uh this island

22:48 is that you have the very big mix of Caribbean flavors.

22:51 It's not just Jamaican or Triny.

22:53 It is a mix.

22:54 It is a mix for everything.

22:56 I want you to do me a favor.

22:57 Could you just ask your audience to follow me and Marie Lifestyle?

23:00 Yeah.

23:00 Yeah.

23:01 Follow her.

23:02 Marine lifestyle.

23:03 This is great.

23:04 Oh, that one came out perfect.

23:05 Look at that.

23:07 It's like buttery.

23:08 So many Gian here, right?

23:10 Well, no, just a few.

23:12 Just a few.

23:12 Yeah, just a few.

23:13 Most of them decided to stay home because, you know, the country is popping.

23:17 Things are up like that.

23:19 But so far, I'm here with the family.

23:20 So, I have no reason to go back right now.

23:23 So, I'm just cooling for now.

23:24 How long you been here?

23:26 I've been here about uh 11 12 years.

23:28 Yeah, I live in my own house just up the road and so forth.

23:31 So, I'm enjoying it here.

23:32 And you see the ocean is behind me and a mountain view.

23:35 I have ocean view.

23:36 and mountain view as you can see.

23:38 It's the best part.

23:40 Yeah.

23:39 And why did you choose this island?

23:41 Because it's much more calm, more free,

23:44 less crime rate is down a level and the I

23:47 won't want to say that the living is so great,

23:50 but it's better when you don't think about it.

23:52 No, for sure.

23:53 For sure.

23:53 If you try to take it on, you're going to all over have problems.

23:56 So, this is much better for me other than where I'm from.

24:00 I love this man.

24:01 Nice to meet you, David.

24:02 Favorite guy in this pot.

24:03 Of course.

24:05 Yes.

24:06 Thank you guys.

24:07 Hey Nate, we got dinner.

24:09 So this is your bar?

24:10 Yes, it is.

24:11 Yes.

24:12 Yes.

24:12 And then so your name is Reys?

24:14 Reesei?

24:15 Reese.

24:14 My bad name is Reese's and the Wax Chill Spot.

24:18 Got it.

24:18 Got it.

24:19 And so we're doing beers here.

24:20 So he said to do this one.

24:21 It's called Skull.

24:24 Yes.

24:23 Is this a St.

24:24 Kids beer or where it from?

24:25 Local beer.

24:26 It's local beer.

24:27 The light one.

24:31 Yeah.

24:32 Definitely a light lagger.

24:33 I I would say this is like something like Hanakan.

24:35 So, what do you have here?

24:37 G local fish.

24:38 This is g.

24:39 Looks like a snake or an eel.

24:41 No, we call it g.

24:42 All right.

24:43 So, I'm going to open it.

24:44 Is that how we eat it?

24:45 Yeah.

24:45 We take off the

24:46 Yeah, cuz the middle we have spine here.

24:49 It's hot.

24:49 Still very hot.

24:50 The thing I don't like about fish is that.

24:52 But look, now it's clean.

24:54 Now, just grab a piece like that with the skin.

25:00 This or beer and some lime when we live in St.

25:03 Kids and walks chill box.

25:06 So there's Alfredo.

25:07 They have barbecue, seafood, beers, but they also have traditional kitian food.

25:12 Katition, they're open Tuesday through Saturday, 11:00 a.m.

25:14 to 3:00 p.m.

25:16 This is their menu.

25:17 We're going with salt fish and a dumpling,

25:19 but they also have amazing curried beef.

25:21 I heard the garlic shrimp's delicious, the salmon,

25:23 the creole snapper filt, and they have forever over here sides.

25:27 All right, let's go inside.

25:28 Is it your Kition?

25:29 My heritage is Kition, but I was born in Wales, UK.

25:32 Oh, you were born.

25:35 Awesome.

25:35 So, here we have the salt fish.

25:36 We're going to heat it up.

25:38 This with a dumpling.

25:40 It's going to come with dishes.

25:42 Yeah.

25:42 Coconut.

25:43 Oh, so you heat the roti up here.

25:45 Got it.

25:45 So, is this sawfish cod?

25:47 Um, it's herring.

25:49 Hake.

25:52 Hake.

25:51 Hake.

25:51 Yeah.

25:51 We got it from the local onions, tomatoes, local seasoning, pepper, thyme.

25:58 Um, and you do you boil the saltfish?

26:00 You soak it first to get all the salt out of it.

26:03 Then boil the saltfish, strip it, take all the bones out, take the skin out.

26:08 Local cuticians want the bones.

26:10 They want the skin.

26:11 They want everything.

26:12 They want everything.

26:13 But obviously to serving to customers, we tend to take out the bones,

26:17 take the skin off, and then make a sauce.

26:19 A local sauce.

26:20 I love your accent, by the way.

26:21 I love your accent.

26:24 Cover it again.

26:26 Yeah.

26:26 This is aki.

26:27 This is part of the national dish of Jamaica.

26:30 It's aki and sawfish.

26:32 Look at that.

26:33 Beautiful.

26:34 You got to wait for it to open up.

26:35 And then you have little the seed right here.

26:37 And this is it.

26:37 Yeah, it's already open.

26:38 So, I can eat this like that.

26:40 No.

26:40 No, you can't eat that.

26:41 Be careful that you can get vomiting syndrome.

26:44 So, what are you putting out there?

26:46 Dumpling.

26:46 Oh, wow.

26:46 That dumpling.

26:47 Coconut dumpling.

26:49 Banana.

26:49 Oh, that's like soaked.

26:50 Is that coconut milk?

26:51 Is that what it is?

26:52 Yeah.

26:52 You do it in coconut.

26:54 Oh, wow.

26:54 And then over here we have pumpkin.

26:56 What is this?

26:57 Squash.

26:58 No, that is There's a lot of veggies there.

27:02 Bread fruit.

27:03 Bread fruit.

27:04 Yeah.

27:04 Look at that.

27:05 Of yam.

27:05 Bread fruit's king.

27:07 Some yam.

27:07 Some bread fruit.

27:08 Just going to cut it right there.

27:09 The provisions.

27:10 Lots of provisions.

27:11 Huh.

27:13 I want that bread fruit.

27:15 That's very nice.

27:16 Look at that.

27:16 The mix.

27:17 I mean, everything looks super soft and beautiful.

27:20 So, the dumplings there, you got the provisions.

27:22 All we're missing is the saltfish.

27:27 Put a mango chutney.

27:28 And that's it.

27:29 Mango chutney.

27:31 Yeah.

27:30 Oh my god, look at that.

27:31 The mango chutney looks good.

27:32 This is my first true petition dish.

27:34 So, we have the saltfish.

27:36 Then we have the coconut dumpling right here.

27:38 Beautiful dumpling.

27:39 I love how you can see this like

27:41 it's been almost like infused with some milky coconut.

27:45 Cut that open.

27:46 Get some of the salt fish.

27:47 Some moi right here for me.

27:49 Sell for Nate.

27:51 Mobi, guys.

27:51 This is basically the bark.

27:53 We're going with this first.

27:58 M.

27:58 Super soft coconut dumpling.

28:00 So much coconut flavor in there.

28:02 Plus the saltfish.

28:03 It's like a saltfish stir fry almost.

28:05 You know, lots of vegetables in here.

28:07 Yeah, the combo goes perfectly together.

28:09 When I was in Tobago, I had crabs and dumpling.

28:11 Here it's saltfish and dumpling.

28:16 I love me saltfish.

28:17 So here we have street plantain.

28:21 This is very Cuba, Dr.

28:23 Venezuela, Colombia.

28:26 All about the sweet plantain.

28:27 My noodles.

28:28 All the root vegetables.

28:31 Oh, so soft.

28:33 Healthy.

28:35 What is this?

28:35 Bread fruit.

28:36 She said bread fruit.

28:40 Mhm.

28:40 Oh, breakfast superfood.

28:42 The ultimate, especially in Barbados.

28:44 This one's also been soaked in coconut.

28:49 Super healthy meal.

28:51 I would say almost idle food if you take out the saltfish.

28:54 I love the dumpling though.

28:56 Dumpling's fantastic.

28:59 And this is one of my favorite drinks in the Caribbean.

29:01 The Maui.

29:06 Oh, this actually has a lot of taste.

29:08 They added something to it.

29:09 A different fruit.

29:10 If you're coming on the cruise, come to El Fredos.

29:17 Good food.

29:17 I always say it's not what you eat, it's where you eat.

29:19 Look, we got the flag of St.

29:21 Kitsu Neas right here.

29:22 We have the ocean in front of us.

29:24 Little overcast today, but that brings little charm.

29:28 Shane cookies.

29:30 Look at this.

29:31 Amazing.

29:31 The crumble.

29:34 Mhm.

29:35 Oh, there's stuff in here.

29:37 Sure.

29:37 Some like cardamon, maybe some cinnamon, coconut, and sugar kind of.

29:42 This is the best.

29:43 You want something sweet but not ice cream, I recommend this.

29:47 Incredible.

29:49 Hey, amazing.

29:51 Thank you again.

29:51 So, right here we have the curry Q.

29:53 So, it's like a beautiful colored conch shack looking.

29:57 It looks very Bahamian if you look at it.

29:59 This type of restaurant.

30:00 So, they have a bunch of things.

30:01 They got bacon shark.

30:02 They have doubles.

30:03 They have busup shot.

30:04 They have some roti.

30:05 But I think the doubles and the bacon shark is on the weekends.

30:09 Hey guys.

30:11 Hey David.

30:13 Pleasure.

30:13 Nice to meet you.

30:14 Nice to meet you.

30:15 We're excited.

30:15 What are we doing today?

30:16 The roties from Trinidad.

30:18 Okay.

30:18 To sink kits.

30:20 Wow.

30:20 Um we maybe not have as as much variety,

30:22 but we do make sure we stand firm on the quality.

30:25 So today we've got both.

30:26 We've got a vegetarian which is a tomato and mushroom choker.

30:30 We've got both bone in and boneless chicken.

30:32 We've got jera pork and shrimp.

30:35 Shrimp to order.

30:36 Okay.

30:36 So this is all on roti or will you get it like a plate like a platter?

30:39 You can get the bus up shot which is the stuff and the skin on the side

30:43 paratha skin on the side or you can get

30:45 wrapped as she's doing there now with the roti.

30:47 Okay.

30:47 So I'm just going to do a busup shop and then we'll get some stuff on the side.

30:50 All right.

30:50 Let's do it.

30:50 Right now she's making a wrapped roties.

30:52 Aloo and chana.

30:54 Aloo and chana.

30:55 So the potatoes and the chickpeas.

30:57 And then what else she's going to put?

30:59 She's going to put a little bit of mango amchar.

31:01 Got some mango amchar.

31:03 Sauteed pumpkin with with garam.

31:05 Looks amazing.

31:06 And then we got the boneless chicken to top it all off.

31:09 Yeah, we always prefer boneless chicken when you're having a roti.

31:12 Now you have to go through all those bones.

31:14 This is better.

31:14 You're going to roll it now.

31:15 Right.

31:15 Look, this is how she does it.

31:17 Look, she's going to just quickly fold it and then always to go.

31:21 So they have the aluminum foil.

31:24 That looks good.

31:24 Come to the back.

31:25 Let's see some bust up shot.

31:26 All right.

31:26 How you doing, David?

31:29 Oh my god.

31:30 David, you finally made it.

31:33 Yes, we made it.

31:33 We made it.

31:35 How are you?

31:35 You're welcome.

31:36 Thank you.

31:37 I'm glad you remember me.

31:38 Right, Nadia?

31:39 Do I remember you?

31:40 Now, now I'm nervous.

31:41 I keep messaging you once and all your information for you to come.

31:45 No way.

31:45 No way.

31:47 Thank you, Nadia.

31:48 What are you going to do for us right now?

31:49 I'll show up.

31:51 And you're from Trinidad?

31:52 I'm from Trinidad.

31:53 I'm so glad.

31:54 No, we're so happy to be here.

31:57 Okay, look.

31:57 So, this is it.

31:58 You have the amazing dough.

32:00 Can I help you?

32:02 So, I'm going to try to do it with the pen.

32:06 Is that good or are we going to continue?

32:08 You can continue.

32:08 It has to go.

32:09 We do it right up there.

32:13 Okay.

32:12 So, you throw some more flour.

32:14 Add some more flour so it don't stick to the surface.

32:17 So, how long have you been in Sit?

32:19 I've been here 12 years.

32:21 12 years.

32:21 Yeah.

32:22 I'm originally from Trinidad.

32:25 So,

32:25 you love this place?

32:26 I love it.

32:27 It's peaceful.

32:27 It's quiet.

32:29 Mhm.

32:29 People are nice.

32:31 People are very nice and welcoming.

32:34 Very friendly.

32:35 I'm sure you've come across quite a few already.

32:37 Yeah.

32:37 Yeah.

32:38 No, we've been having an amazing time.

32:40 And for you in terms of Cuz there's not that much Triny food on the island,

32:43 but you guys are one of the the few.

32:46 One of the few.

32:47 And right now, we are one of the best.

32:51 You guys are the best.

32:53 We are the best.

32:54 Yes.

32:54 So, you take a little oil here and you just briefly brush it on top

32:57 all over.

32:58 All over.

32:59 All over.

33:00 I didn't get enough.

33:03 There we go.

33:04 Flip it over.

33:05 Then flip it over like this.

33:08 Yes.

33:07 Then I go all the way.

33:09 Yes.

33:09 All the way.

33:12 Ah.

33:12 Roll your hand now.

33:13 There we go.

33:13 Well, it's mine, so I'm allowed to touch it.

33:15 Right.

33:16 Oil the surface.

33:17 The oil on top now.

33:19 Amazing.

33:19 Flip it again.

33:20 Flip it one more time.

33:21 Same thing, right?

33:23 Same thing.

33:27 Oo.

33:27 Well, now I'm getting used to it.

33:29 Woo!

33:29 It's hot.

33:34 You know what?

33:34 Show me how you do it.

33:35 I did a bad job.

33:36 No, you didn't.

33:37 You did a very good job.

33:41 Wow.

33:49 It's perfect.

33:49 Who needs a therapist when you can just destroy the bus up shop?

33:52 Thank you.

33:53 You're welcome.

33:54 I'm happy you're here.

33:55 So, come back.

33:56 Thank you so much.

33:57 For sure.

33:57 That's our mango.

33:59 Have to have that mango.

34:00 Beautiful chutney.

34:02 And you also have the pumpkin here.

34:05 So, we have these like uh these beautiful sides for the bus shot.

34:09 Well, there's a little goat here.

34:10 You want some goat?

34:11 Let's get some goat.

34:12 Yeah, goat curry.

34:14 Curry.

34:14 We don't serve goat curry here.

34:16 Curry goat.

34:16 I know you were trying.

34:19 We knew you couldn't resist.

34:20 Well, no.

34:21 I said there's two different dishes.

34:22 There's gah go curry and there's the sne.

34:27 All right, so hold on.

34:28 This is the jira pork.

34:29 Cumin pork.

34:30 This is the one of my favorite dishes from Trinidad.

34:32 All right, so we got the bus up shut.

34:34 Bus up shot.

34:35 Here we go.

34:37 This is our roti.

34:38 So this is like a deconstructed roti.

34:40 So usually you'll get like literally everything inside here like a wrap.

34:44 You take it to go.

34:44 You eat it whenever you want.

34:46 I'm doing it the more authentic way, the original way.

34:49 This how it was created.

34:50 So we get some of this and then we go over here and we can grab either the jeta

34:53 which is a cumin pork which is amazing nice

34:56 and sweet or we can go with the curry goat.

34:57 Let's go with the curry goat.

34:58 Get enough meat here.

35:00 Now if you want to you can also dip it into the chutney.

35:03 This is real triny and get some of that mango chutney.

35:08 M Oh my god.

35:10 It's amazing flavor in that mango.

35:12 It's like a jammy mango.

35:13 Curry goat.

35:14 Not too spicy.

35:15 Super tender.

35:16 Look guys this is what this place is about.

35:18 Trinidad is all about this.

35:19 This comes from India.

35:20 Indians that went to Trinidad 120 years ago,

35:24 130 years ago, they brought with them their culture.

35:27 The flatbreads, it reminds me almost like a parota in Pakistan.

35:30 Just grab the pork like that.

35:33 Always better with the bread though.

35:34 You don't have to have too much.

35:38 Amazing.

35:38 And for my boy, we're making the shrimp roti.

35:41 Look, we're starting off with the aloo curry potatoes with chickpeas.

35:45 Phenomenal.

35:45 So, it's a mango chutney.

35:47 It's a pumpkin chutney.

35:48 Look at that beautiful sauce.

35:52 And then over here we have the shrimp.

35:54 Curry shrimp.

35:56 Who doesn't like shrimp on their roti?

35:58 I mean, if you're in Trinidad,

35:59 maybe go purist, but really it's curry chicken always.

36:01 And then now she's going to wrap it.

36:03 Look how she folds.

36:04 Beautiful fold.

36:05 Nice.

36:05 Close it.

36:06 This is my my friend's dinner.

36:07 He's going to have this with some side of jerk chicken.

36:10 We're going to the next spot.

36:12 Mhm.

36:12 Great combo.

36:12 All right.

36:13 Lastly, we got the shrimp.

36:14 I love the curry shrimp.

36:16 If you're on an island, you're eating shrimp, guys.

36:18 Just like that.

36:19 You could soak up the bus of shrimp right inside there.

36:23 Pull that curry out.

36:27 M.

36:29 Oh, amazing flavor.

36:30 Good spices.

36:31 Look at that.

36:31 Beautiful.

36:32 My god, Nate.

36:33 It is Trinidad right here in a bite.

36:37 Amazing food.

36:38 Thank you.

36:38 Thank you for coming.

36:39 Trinidad for life.

36:40 Trinidad for life.

36:41 Rams food court in Bird Rock.

36:43 And this is the jerk pit.

36:44 We're doing Jamaican jerk.

36:46 If I get through this rain, this works in Miami right now.

36:48 All right, so selection today.

36:49 We got some fish.

36:50 We have some sides, some pork, some chicken.

36:52 You can go with a half pound, a full pound pork.

36:55 Lots of pork.

36:56 Oh my god.

36:57 I'm going to eat this right here right now.

36:58 Got some jerk chicken, jerk pork, fresh vegetables, corn.

37:02 Nice, juicy, fresh jerk pork.

37:05 The original.

37:08 Oh man, it's so tender.

37:11 Almost has like a barking crust.

37:13 It's amazing.

37:14 A little peppery.

37:14 It reminds me of time in Boston Bay.

37:18 Might be better than Boston Bay.

37:19 It is the best, bro.

37:20 Gelatinous.

37:21 So gelatinous.

37:24 Some jerk chicken.

37:24 It's amazing how jerk chicken has just like

37:26 evolved and it's like everywhere now, you know.

37:30 Jamaican cuisine, Trini cuisine, it's spreading.

37:32 People like it.

37:43 Try.

37:42 This is amazing pepper.

37:49 Let's do it.

37:49 Cheers.

37:52 Cheers.

37:55 I love this.

37:56 This one might be better than the original Guinness.

37:58 I swear to God, it always tastes good.

38:00 The Guinness.

38:02 Yo, we got a saltfish patty here at Amry Bakery.

38:05 Looks like an impanada.

38:07 A nice saltfish pie.

38:09 Let's break this open.

38:10 Look at that beautiful amount of saltfish, man.

38:13 It's like an abundance.

38:16 Mhm.

38:18 You know what?

38:19 It's more like a like Colombian and banana.

38:22 A little sweet, a little buttery, but full of salt fish.

38:25 Definitely an island in banana or patty.

38:28 You tell me what's the difference.

38:30 Juicy patty.

38:30 Got some competition.

38:32 It's good.

38:33 Need some hot sauce.

38:34 No dry.

38:35 Every knows this guy.

38:36 This is Kim Collins.

38:38 He is a five-time Olympian.

38:39 and he won the gold medal for 100 meters in the 2003 World Games.

38:44 Fastest man alive in that year.

38:45 And he competed in the Olympics from 1996 to 2016.

38:49 This guy was a fast man.

38:51 Fastest man over 40.

38:53 Still might be.

38:54 I'm pretty fast though.

38:55 Check this out.

38:56 We are at Discovery Beach Bar.

38:58 We have some picnic tables.

39:00 Some conchk right here.

39:02 Conch shells.

39:03 Oh my god.

39:03 This is like paradise, bro.

39:05 Look at this.

39:05 It actually reminds me of like Montenegro.

39:08 gives me that vibe, you know, Balkans,

39:10 the mountains, touching the sea, the sand.

39:13 What a beautiful place, huh?

39:14 Look at that.

39:15 You got the Jeff Bezos in the house over there.

39:17 I think it's Jeff Bezos.

39:18 Jeff, call me up.

39:19 We should collab.

39:21 I mean, St.

39:22 Bars is right here, dude.

39:23 At least he ain't on the list.

39:25 All right, let's go eat some food.

39:27 Rum punch.

39:28 Let's go.

39:30 All right.

39:31 Okay, so he's cutting right there for the rum punch.

39:33 Passion fruit.

39:34 So, what do you put in your rum punch?

39:36 Some some nice rum.

39:38 Yeah, some nice strong rum.

39:40 Any fresh herbs?

39:41 Any fresh herbs?

39:42 Fresh passion fruit.

39:42 I love it.

39:43 Yeah.

39:43 Yeah.

39:44 He's cutting the passion fruit out.

39:45 I love eating passion fruit straight.

39:47 That's the rum right there.

39:50 Bit of angio bitters.

39:52 Some bitters.

39:53 Some mango rum.

39:54 Mango rum.

39:55 Mango rum.

39:56 I mean, it looks like he's just adding a bunch of different lur in here, man.

39:59 Some fresh lime juice.

40:00 Fresh lime.

40:01 Now, fresh mosscato or mosscato.

40:04 Moscato.

40:04 You call mosscato.

40:05 Not bad.

40:05 Black Gold.

40:06 Black Gold.

40:07 We got Grenada in the house.

40:08 All right, here we go.

40:13 M.

40:14 Nice.

40:14 So many different flavors in here, but the passion fruit really comes out well.

40:17 I love the seeds.

40:18 I just took a nice little bite of it.

40:21 Imagine being out here on the ocean,

40:23 laying out there for a few hours with this with some nice fish from right here.

40:26 Beach bar.

40:27 The only other place I've seen something like this is probably

40:29 in Barbados where you have these rum bars like along the beaches.

40:32 Beautiful.

40:33 And over here we have the Panaffrican Liberation flag.

40:36 In case you didn't know,

40:37 we have so many flies that I've never seen like this one over here.

40:40 All right, let's go.

40:41 I made my own table here on the beach.

40:43 Oh my gosh.

40:44 So, I got the beautiful snapper right here.

40:46 This eggplant.

40:47 This is squash.

40:48 This is like a plantains almost like my duros.

40:52 Okay, let's try this.

40:53 So, I'm going to get some of this beautiful meat.

40:54 I love me the snapper.

40:55 Look at that incredible crust.

40:57 Nice seasoning.

41:00 Mhm.

41:01 Oh, yeah.

41:02 Hey, it's actually amazing.

41:03 I love it.

41:04 Nice little spices in there.

41:05 Lots of flavor in this meat.

41:09 You can't go wrong with snapper.

41:10 Oh, it's incredible.

41:11 Eating it here in the water.

41:13 In the water on the beach.

41:14 That was nice.

41:17 The crust, the seasoning he added.

41:19 Phenomenal.

41:20 Red snapper at Discovery Bar.

41:23 Definitely worth it.

41:25 And the rum punch.

41:26 More passion fruit.

41:34 This is what I call a relaxing meal.

41:42 Hey, thank you so much.

41:44 Thank you.

41:44 Truly appreciate it.

41:45 Thank you.

41:46 That was great.

41:47 Discovery Beach Bar Reef Grill.

41:49 We can go to the beach.

41:51 Have amazing snapper.

41:52 Thank you.

41:53 I feel great.

41:54 Now we're off to one more spot.

41:56 Shipwreck Beach Bar right up there.

41:59 Mongoose right there.

42:00 Look, look.

42:00 Look.

42:00 Mongus right here.

42:01 Right here.

42:01 Look at them.

42:02 Look at them.

42:02 Look how they're coming down.

42:05 Yeah.

42:05 Yeah, they're coming down for it.

42:07 The food's right here.

42:09 Come on.

42:10 Get in there.

42:12 It's a buffet for him.

42:14 Oh, here they are.

42:17 So, around 400 p.m.

42:17 here at Shipwreck, you're going to either see Mongoose

42:20 and they also have some monkeys that come out.

42:22 They said they clap, right?

42:23 So, we clap.

42:27 You don't think they're coming?

42:35 I don't know.

42:36 But the mangas are awesome, by the way.

42:38 They're pretty cool.

42:39 So, we're in the kitchen here at Shipwreck.

42:41 We're going to see how they make some uh some tacos.

42:44 These are fish tacos.

42:45 You said mahi mahi.

42:47 Yeah.

42:47 Good piece of fish.

42:48 What are you adding here?

42:49 Fish sauce.

42:50 Some fish sauce on top.

42:52 Then cheese.

42:53 some cheese.

42:57 All right.

42:57 So, he's wrapping this one and it goes straight to the pan.

43:00 I like that.

43:03 Perfect.

43:03 And then what does it come with?

43:04 Some rice and peas.

43:05 Rice and peas.

43:06 What's something special about St.

43:08 Kits?

43:09 Both say the attraction, the beach, and the monkeys and Yeah.

43:14 Where are you from?

43:15 Are you from here?

43:16 No, I'm from Jamaica.

43:17 You're from Jamaica?

43:19 Yeah.

43:18 Jamaican guys always have the best hands at being a chef.

43:22 They do.

43:22 They do.

43:23 They do.

43:23 True.

43:24 Your

43:24 petition.

43:26 Yes.

43:25 Yeah.

43:25 So, what should somebody if they came from outer

43:28 space and they landed in here in St.

43:30 Kiss?

43:30 What would you tell them about this island?

43:31 Where are they?

43:32 St.

43:32 is a beautiful island and you will like it here.

43:35 So much to do.

43:36 So much adventurous thing to do.

43:38 You just love it here.

43:39 You love the beaches?

43:40 Yes, I love the beaches.

43:42 How about the food?

43:44 The food is amazing.

43:45 Depends on who cook it.

43:47 What's your name?

43:50 Maria.

43:49 Maria, where you from?

44:08 Why sink kids?

44:10 I like it because uh when I left Sto Domingo, I walk in the factory,

44:15 make clothes, children clothes and the thing when

44:18 the government change be fly here to sink.

44:22 I bring my family, my three children,

44:24 and I got seven grandchildren here in Sinki.

44:26 Oh, I love my my Dominicans.

44:28 Dominican Republic is one of my favorite countries.

44:30 So, right here we have the rice and beans, but it's really at Rosabi Toyas.

44:33 These are more like black beans.

44:34 All right, so guys, this is my amazing tacos.

44:37 taking over.

44:38 I'm taking over.

44:42 This is my tacos.

44:44 I'm the chef now.

44:46 Okay, I took over.

44:48 Mara Grande.

44:50 Maria Grande.

44:51 Big Maria.

44:53 Look at this incredible view, guys.

44:54 Got the beach bar.

44:56 You have this incredible views overlooking this beautiful Caribbean Sea.

45:00 We got the catamaran, the mega yacht.

45:02 That's like a 500t yacht.

45:03 40 person crew right there.

45:05 Incredible.

45:06 You can see the tip of NeAs.

45:07 Well, you really don't see the peak, but it's there.

45:12 This is incredible.

45:12 Let's go eat.

45:13 We do have some sauce.

45:15 This is some red.

45:16 Oh, this is probably made here.

45:17 Brimstone flavors.

45:18 I'm going to enjoy this one.

45:19 Oh, this looks like a spicy one, huh?

45:22 Thank you.

45:23 You're welcome.

45:24 Appreciate it.

45:24 So, I'm going to try some of the rice and peas with this sauce.

45:28 Let's see.

45:28 Kishian spice.

45:32 Oh, that's spicy.

45:33 It's actually very flavorful.

45:34 Nice.

45:34 It's like chili.

45:35 So, this is a flour tortilla.

45:37 They stuff it with the mahi mahi.

45:38 They put some cheese, put on the flat top, and we eat.

45:46 Mhm.

45:46 You can taste the freshness of the mahi mahi.

45:52 This with some sour cream.

45:54 That was a great pairing.

45:57 There's something about fish tacos in the tropics.

45:59 They always hit fish tacos.

46:02 Hey, Mexico, taking your food to the world.

46:07 The rice and peas is really good.

46:10 Little moist.

46:11 I added some spice, some sour cream.

46:13 They also some pico if you're interested in that.

46:15 Payo is basically like a little salsa.

46:22 I'm actually enjoying the food a lot here in St.

46:24 Kids.

46:26 Something beautiful about St.

46:27 Kids.

46:28 It's almost like I'm not on a work trip.

46:30 I feel like I'm on vacation.

46:31 Say shout out to Roger Spice Mill.

46:34 Thank you so much for this opportunity,

46:36 this experience, the waters, the mountains.

46:38 St.

46:38 Kits, we love you.

46:40 And we have competing rum punches.

46:42 This is from Shipwreck.

46:43 We also had from Discovery.

46:48 No, it's different.

46:50 Oh, wow.

46:51 This one has a little bit of I don't know, is that cinnamon?

46:54 Maybe some vanilla in there.

46:55 Nutmeg, maybe.

46:56 Nutmeg.

46:59 This one doesn't have passion fruit.

47:00 Very tasty.

47:01 Super.

47:02 So today I'm here with Valerie and Valerie, how are you?

47:05 I am good.

47:06 How are you?

47:07 Very good.

47:07 I've been, you know,

47:08 reading a lot about citizenship by investment, golden passports.

47:13 So how does this work?

47:14 My name is Valerie.

47:15 I work at JH Marin law.

47:18 We are been um Jennifer Harden Malin is the attorney.

47:21 I'm her assistant.

47:23 Um she specialized in citizenship uh mainly

47:26 the citizenship by investment uh not just in St.

47:29 think it's a neas but also in other country

47:31 in the Caribbean especially because for example sits a neas is part

47:36 of the OEC so there's a free movement between other

47:40 island from the OECS OCS is for organization eastern state Caribbean okay

47:47 all right which in globe um if you do not know it you could take

47:50 the Eastern Caribbean money and then the country

47:53 on it highlighted are part of the OECS okay

47:57 all right so basically Basically what it is is

48:01 a way of um attracting wealthy people who will

48:08 love to have a different citizenship for different reason

48:12 depending on their life what they have what suit them.

48:15 That program exists since 1984 is the first one worldwide.

48:20 So that's the mother one from everywhere.

48:25 Okay.

48:25 That's the the first one ever happened.

48:27 Yeah.

48:28 Sinkitis got independence in 83 and they start a program in 84.

48:34 Wow.

48:33 Um so who does it it's very vary from anywhere in the world.

48:42 Um certain country will have some restriction but that's goes

48:46 with the country itself what they have for regulation and that's not many.

48:51 So I do have a friend uh Teao from Nigeria and he got his citizenship here.

48:56 So he uses this passport.

48:58 It's a very strong passport.

48:59 Let me ask you, so what exactly goes into this?

49:02 I mean I just want to buy a piece of property or do I not need to buy property?

49:05 Just going to invest in some way to get the passport.

49:08 There are different way you could do donation which

49:10 is a contribution for right now as a sustainable investment.

49:15 Um Caribbean is like a fund or you could use

49:20 it towards public uh option or you could buy your property.

49:25 So it's really depend on what is your goal,

49:28 what is your budget where in your life.

49:30 For some having a property is more a headache.

49:33 They don't want to for others because they want to go

49:36 towards for example retirement and having a property feels good for them.

49:42 You know if they live in a country

49:43 where they do not like the winter for example.

49:46 There are nuances um in different of the country.

49:49 For example, who does it um and then what

49:52 is your your time in life that you are in?

49:55 what are your goal?

49:56 Um and then for example she does it also with St.

49:59 Lucia with um um Grenada, Antigga.

50:04 So sometimes for some people it's more attractive for St.

50:08 Lucia because for example St.

50:10 Pusha country it's more towards um environmental having solutions

50:15 sustainability they are lot into that and then if you're

50:18 a person that's is a core value then maybe that would

50:21 be a better option having um two passport they give

50:25 you freedom on what you can do why you

50:27 cannot um you bring opportunity you could have your children

50:32 in it um and then um if you do your paperwork

50:37 on time then their children could have it as well.

50:40 Oh wow.

50:42 Yeah.

50:41 What What is the the entry level here?

50:44 Is it $4 million or

50:46 So yes, it is that for a family of four when you do the donation.

50:51 Um if you want to have a property with a family, it have to be 800,000.

50:58 And how about the other islands?

50:59 Maybe it's the same thing or No, they have no they have some different price.

51:02 And then depending also some they will require um a residency.

51:08 um they they are going to implement a residency um also in St.

51:14 Kits and Nevis which was not happening before uh but it kind of very open

51:21 it's like 5 years 30 days but um we still waiting on the official outcome.

51:26 Okay.

51:26 So each island has its own rules for this

51:28 kind of outside of the donation there's also a due

51:31 diligence fee to pay and then uh your agent pay.

51:35 What does the process take?

51:36 I mean a year, two years.

51:38 A year it's a good average.

51:41 A good average.

51:42 Yeah.

51:42 To start to finish.

51:43 But we did have some that took just this month from start to finish.

51:47 Well, North Korea cannot have it.

51:51 So there's some countries where restrictions.

51:54 Um the sanctioned countries.

51:57 Yes.

51:56 Mhm.

51:57 And then um but some of the country who are from the hag convention sometimes is

52:01 harder because they document have to be apostile

52:04 and that often is where it become difficult.

52:08 Got it.

52:09 But often we could go around it because they're

52:12 always like for example you have to the citizenship

52:15 and you cannot go to the other country where

52:17 you have your citizenship just to get a paper.

52:19 So somebody could do for you.

52:21 Got it.

52:22 you know there's a lot of lawyer agent that could do

52:25 that and deal with apostile company that they deal with that

52:29 um that could simplify your life.

52:30 So sin and passport very very strong passport over 150

52:34 countries around that you can travel to with this passport.

52:37 For more information please check out her website

52:39 Jennifer's website right here and also her YouTube channel.

52:42 Life is about the in between moments between the light and the dark.

52:46 And right now coming to the end of the trip.

52:48 What a better way to end this beautiful sunset with some high spiced drum.

52:53 Here we go.

52:55 M.

52:57 Oh, that's so good.

52:58 It's not all about filming.

52:59 I'm trying to enjoy the moment.

53:00 Enjoy my life a little bit in this water.

53:03 Got Neas.

53:05 What are we having there?

53:06 A little bit of sharks.

53:07 They love the taste of Americans, bro.

53:09 We in the lab.

53:10 This is where it all goes down.

53:12 Oh my gosh.

53:12 I told you this is sick.

53:13 It's sick.

53:14 It's sick.

53:15 Why did you bring us here earlier?

53:16 What?

53:17 Right.

53:18 Hey, man.

53:18 We everything.

53:20 This is my candy.

53:22 That's fresh sorrows.

53:23 So, we have here the distillery and on this side we have the shop.

53:27 We have all his different rums, but we also have tequila.

53:30 Look at this.

53:31 We have hibiscus coconut rum.

53:33 I love the bottles, the packaging, the red.

53:35 Look at that.

53:35 High tequila.

53:37 Hibiscus rum teini.

53:40 Wow.

53:41 What else we have over here?

53:42 The neas mangini cocktail.

53:45 You can buy in this bottle.

53:46 All the bottles are very memorable.

53:48 Like look at this one.

53:49 These all the guest uh rums.

53:51 So right here has a book called Chi-Chi's Adventure.

53:53 Big Plan Too.

53:55 What is this like a movie?

53:56 So right here we have the three coconut rum.

54:00 This is the spice rum.

54:01 And over here we have tequila red by high.

54:04 And that was St.

54:05 Kissan Neas.

54:06 Peace.

54:10 Wow.