NYC's Ultimate Caribbean Food Tour! Jamaican Jerk Queen In Brooklyn!

We're here in Brooklyn, New York City with my boy, Steven Soy Vlogs. How you doing? Bro, nice to meet you. David's been here. What's up, bro? Bro, I'm excited. Today we're doing Caribbean in Brooklyn. So that's Jamaican, Haitians, Dominicans. We got Trini. Amazing. Yep, definitely. I'm super excited about it. I've been checking out 100 Caribbean spots here in New York, so I'm excited to have you here to check out some of the Caribbean spirit. Trust me, it's gonna be amazing. And you're Jamaican? Yeah, definitely. Where are you from? Trelawney. You know Usain Bolt? Usain Bolt. Let's go. So we're starting off right here at A&A Bacon Double Shop Trini Food. Let's do it. Doubles. Got some curry gout, curry duck. Hey, guys. How you doing? Everything good? Ready, let's do this. We're gonna make some bakes, some pies over here, some bara. That's the chana right here. The chana. Beautiful chana. This is what makes doubles so good. Well, actually, it's Chateaubenny, you know? Where's the Chateaubenny at? It's the aloo pie. Put it straight into that super hot oil. Look at that, beautiful. So see how she presses it down? She flattens it just enough. It almost looks like a Trini empanada. Their stuff is a little bit different, like similar to some of the things you might find in Colombia, but it's definitely different. Yeah, that's the mix of cultures, you know? Yeah, I agree. That's how she molds the pie. Beautiful. So she just added some of the aloo, mixed it in, and then now she's gonna flatten it. Well, that's very golden brown, huh? That's the garlic, nice clumps of garlic, nicely grated. All right, so let me cook. I'm gonna continue this. I'm gonna be cooking for Gordon Ramsay soon, you know? Gordon's body double. Gordon's body double in Guyana, in Guyana, actually. This is acha masala, just mix it in. This is heavy. Wow. This is some jeera. Some jeera. Lately, I've been in a lot of Trini kitchens, you know? Trini kitchens. And this is parsley. Parsley. Wow, so many beautiful spices. This is what makes the masala so rich in flavor. Hopefully, I'm doing this right. You guys, leave me a comment below. How am I doing? So for you, is it curry duck or duck curry? Oh my God, curry duck. Curry duck. Beautiful. I will try some curry duck, maybe some curry goat, bro. Today, I'm gonna have a nice assortment of Caribbean food. Love it. Look at that pie, perfect. Curry potato. Curry potato? Yeah. All right, here we go. We're about to make the baras. So this is the dough. All right, so right here, she's separating small balls to make the bara. They're gonna flatten it down and then make them very, very thin, almost like paper thin. And then it's flash fried, like three seconds, four seconds. So is this one of your top dishes, the doubles? My favorite. Your favorite? The doubles, and for some reason, the buss up shot, like it gives a different texture to the roti. Right here, yep. Love that, man. You know, the uniqueness of the doubles, like that dish on the island and only on Trinidad, you can actually experience it. Because even in Tobago, it's not like Trinidad. Trinidad, you can go everywhere. In Trinidad, there's a thousand guys selling doubles, you know, it's everywhere. And it starts very early. It's just part of the culture, you know? So it's something you won't see anywhere else in the world. And in the Caribbean, I don't really see a lot of street food, you know, besides like grill stuff, you know? Wow, you just made how many, a hundred there? Looks like a few dozen. You guys let us know, pepper pot, is that the number one dish in Guyana? For me, it is. And their duck curry is amazing, so. They don't have curry duck, sorry. Wow. All right, so a little bit of oil. All right, here we go. Here we go, one for you, one for me. Merci. Asi. Asi mismo. Asi, perfecto, perfecto. Nos salio increible. Que rapido esta. She's so fast. When I get Gordon Ramsay in a kitchen, in a Trini kitchen, we'll make some doubles for him. That'll be my specialty. Let's do it. All right. Wow, so you're gonna do it right here, right in the back. Woo, woo. So what did you add here? What's that? Tamarind, the pepper, and mango. And mango? And mango. Oh, wow. Mango chutney. A little different. I just, I wanted to get it with. Wow. So how about, ooh, I love the mango. Wow. Taste it. My favorite thing is like the textural contrast that they have. Like the chickpea, it's al dente, but it still has a little bite to it. And then the bara is just like so soft and kind of gummy in a little way. Oh my gosh. When I said I was gonna teach you the right way to eat this, actually I taught you the wrong way. Look at this. They fell all far apart. It's crazy. Oh, it's almost like bacon, right? The size of it. Ooh, it's a good taste though. Love the spices in this. Mango chutney. Hey yo, this is amazing. So I have to try the mango chutney alone. Oh wow. That's the problem. The cheddar's on fire. So Noah, are you the owner? Yeah. How long have you had the restaurant for? 25 years. And you come from San Fernando? South Trinidad. Yeah. And so like, in terms of like these years, what's one of your favorite memories being here? And how has it changed in the area? Well, my favorite memories is when I won the James Mayer Award. The neighborhood have changed. Not for the worst, for good, because we get a lot of different people from different cultures. And they all come and support us. And they like the doubles. So what's your favorite Trini dish? You could just name one. Doubles, pilau. Yeah. Pilau, pilau? Yeah, that's one that we don't see enough. Pilau. Yeah. Crab and dumpling. Ooh, I had that in Tobago. What do we got here? Oxtail. This is curry beef. Curry beef? Yeah. That's the curry goat. Curry goat. This is stewed chicken. Stewed chicken. This is curry chicken. Mm-hmm. It's good. It's good, beef? Yeah. Perfect. And then over here, we have the shrimp here. Shrimp, curry shrimp. Curry shrimp. Yeah. This is the chickpeas that goes with the chana. Mm-hmm. I'm pretty sure that's here already. Goes with the davosari. I'm pretty sure you already told me that. Catfish. That's catfish? Yeah. You can put it in a double, whatever you want to put it in. This is the smoked one. Okay. These are the veggies. Pumpkin, okra, spinach. Perfect. And we got eggplants, green beans, cabbage. This is liver. Like I said, you can put it in anything you want. So you can put liver on a doubles? Yeah, you can put liver on a doubles. Wow, you should've told me that earlier. These are the toppings, the sauces. Tamarind, pepper, and mango. Perfect. What's your name? Deslin. Deslin? This is a fish double. Fish double. And Deslin, where are you from? Guyana. Guyana? Yes. Favorite Guyanese dish, pepper pot? Pepper pot. Pepper pot? Yeah. All right, all right. Good, good. Now the pepper pot is epic. Perfect. So we got some rice and peas right here. This is the curry go. Curry shrimp. Let me get some pumpkin. So what do you add in there? That's a liver. So what are we doing here? That's a roti. Use it as the vessel to eat the meat. Whoa. Look at the colors. We got a huge mix here. So here we go, bro. A huge mix of things. We got the curry shrimp, curry go, oxtail. We got some liver right here. We have the rice and peas, and we have some dal puri. So I'm just gonna grab a piece of this. Break it up. I don't know if you wanna grab a little bit. And then from here, we just get in. This is how we tackle it. Street food style. You know, for me, the shrimp is always the best, bro. Wow. What did I get? Some liver. Liver, ooh, okay. Yeah. Oh, bro, nice and sweet. Yo. The liver? That is good. Are you into organs? Because this is like- I eat almost anything. Everything? And in Jamaica, we have that for breakfast, too. Oh, yeah. Amazing. The irony taste, I love it. And it has like the curry aspect, too. We have a nice gravy. Try some mango? You don't wanna try? Let's try the mango. I like the tamarind more. Tamarind's just too sweet. So in terms of Trini restaurants you've been to a lot in New York, you told me you've been to like every- I've been to quite a few. I have a lot on my list, but not all is here because there's so many Caribbean spots here in New York and I like to take my time and just enjoy each. So you don't just do Caribbean, you do everything? Yeah, I like trying food, just in general. Specialty Caribbean, and you know, the Caribbean just has some uniqueness to it, you know, and not every island is the same, even though people are turning into the jerk, you know, and really calling it their own, Antigua. I like the tamarind more. The tamarind's just too sweet. So in terms of Trini restaurants you've been to a lot in New York, you told me you've been to like every- I've been to quite a few. I have a lot on my list, but not all is here because there's so many Caribbean spots here in New York and I like to take my time and just enjoy each. So you don't just do Caribbean, you do everything? Yeah, I like trying food, just in general. Specialty Caribbean, and you know, the Caribbean just has some uniqueness to it, You know, and not every island is the same, even though people are turning into the jerk, you know, and really calling it their own, Antigua. Dude, I got such a nice combo here. Also the pumpkin mash, nice and sweet. Oh my God. Dude, this hit the spot. Some of the best Trini food ever. ------- amazing. They accept Trini dollars. They're the only place in Brooklyn that accepts Trini dollars for food. So New York's forever changing, and right over here to the right, we have the newest addition to the neighborhood, Juicy's Patty. So we love Juicy's Patties. For me, the beefy cheese, the best. Ah, yeah. Oh bro, let's see if they let us do this. Mild patty, yeah. And we also get cocoa bread as well. Look at that. Gotta get the cocoa bread. Fold it into it, it makes a nice sandwich. So good. So there, you can see all right here, we have beef. That's beef, that's spinach. Thank you, thank you. Juicy's Patties in Brooklyn. Hey, Prince, thank you so much, dude, thank you. Wow, this is pretty awesome, huh? Yeah. Dude. Right here, Juicy's Patties. You got the spinach, I got the mild beef, but it's so freaking hot. Look at this. So this is what I'm gonna do. I'm gonna get my cocoa bread. It's also really, really hot. This is on fire, man, it's breaking, hold on. Oh, oh. You guys let me know in the comments, do you want me to burn my mouth off? Let's do this. We got a whole day, we got the whole day. Mm. It's good. Mm. Love the combo. Nice and crunchy. Love the meat, minced meat. And you have that beautiful, fluffy bun. If I didn't notice, if I close my eyes, I'm in Jamaica, bro. Mm-hmm. Wow. Man. Patty. What do you think, pizza empanada? I don't even have to answer that question, bro. This is Brooklyn, huh? Yep. I've only been to certain parts of Williamsburg, I haven't been to this area. First time. When you come back, I gotta take you somewhere in the Bronx that has like the best cocoa bread. Yeah? I promise you, bro. So there's also a big community in the Bronx? Mm-hmm. Best, even the cocoa bread tastes better than the cocoa bread in Jamaica. That's how good, they nailed it. Wow. Yeah. I mean, this does have a great cocoa taste to it. Yeah. This one. Especially mixing it, this, like the cheese pops out, it oozes out. Mm. And this spinach patty, it's like our callaloo patty. Mm-hmm. But I ain't gonna lie, this is fire. This is really good. I grew up on them, man. Like, when I was a kid in Jamaica, I was able to get a patty for like 22 Jamaican dollars. And what is that? What is it now? Yeah, it's like 60. It's like 160. Oh my God. Wow. So, what's your favorite Caribbean dish? Caribbean. Ooh, geez, man. I think I'm gonna be a little bit cliche. I'm gonna go with oxtail. Everybody here has been, you know, it's been getting more expensive. So for that, I think I'm gonna go oxtail. Flavor is good. It's really nice. Hey, how you doing? So you have coconut and some cane. Can you chop something up for us? Dude, I love, love your hair. Man, you have it in your pocket? He has his hair in his pocket, dude. I love it. Amazing. It's amazing. Yeah, man, it's all in my pocket, man. Where are you from? Jamaica. Jamaica, which parish? I'm from the town here, but St. Catherine, that's where my family from, you know? Oh, okay. Nice. I'm from Kingston, you know what I'm saying? Yeah, man. We're going back soon. We're going to Negril soon. I mean, this guy. Clarendon, too. Clarendon. Yeah, we're gonna stop in Clarendon. Yeah. We're gonna start in Kingston and make our way up to Negril. We'll see some people along the way. Some Tosh. Some Tosh is there. Maybe Alice? Alice. Alice! So how much do you charge for a coconut? Yeah, just seven still, man. Seven? Yeah. I mean, you know, in Miami, we have people who come in a big van like this. They ask for the coconuts. They give us, like, 10. They take, like, 20 or 30. And they come to New York and they sell them for seven to $10. That's like, that's how it works. Yeah. Isn't that amazing? No, they have to. The gas, everything, time. Yeah, I'm sure. Seven, you know? Seven, yeah. And times square, it's 10. A full cup. But yeah, that's money, you know what I'm saying? Yeah, yeah, yeah. It feels like Jamaica, New York. Just like that. Yes. Just like that. Wow. Straight into the cup? Yeah. Perfect. Right there, that's where it pops. Boom, look at that. Look at this. That's where it pops. You want this one? Yeah, I'll take that. It's good, man. The meat's good. The meat's great. Real good for you, man. It's our nutrients, you know? Yeah. Perfect. More water. Oh, you're taking it straight from there? Oh, Nate, he gave you one. Cheers. Oh, if you can give us the meat, that would be great. Dude, it's nice and cold. Nice and cold. Mm, sweet. That's a good coconut. This one's nice and sweet. Nah, it's good, it's good. By the way, it's so filling. Like, sometimes I'll get this, I'll get some of that. That's it, man. That's breakfast. Yeah, yeah, yeah. You get, you get, you get, you too. Boom, you know what I mean? So good. This is literally, like, nectar from the gods, you know? Yeah, man. The best thing on earth, bro. This is so amazing. All right. Sweet. Yeah. I'm sorry, what is your name? Donovan, Donovan. Donovan, you're from Jamaica? Yeah, from Jamaica. And so how long have you been here in Brooklyn? I've been here 37 years, man. Oh, wow, 37 years. Yeah, long time, since 1987. So you're an American at this point? Yeah, I came from 87. And you come from which part of Jamaica? Kingston. Kingston? Yeah. So what's one of your favorite things about Brooklyn? Oh, Brooklyn, man, it's so sweet, man. I mean, it's the first place I came when I left Jamaica. So it's just so unique, you know? So I just love it. It's sweet, you know what I'm saying? So what's your favorite Jamaican dish? Oh, well, I don't eat meat, you know, I'm an italist. That's as far as I know meat. So I don't really got no favorite dish, you know? Got it, got it, got it. My favorite dish is ital. Ital. Yeah. It's very clean, it's healthy. Yeah, yeah, very clean, you know what I'm saying? We had some good itals, too. Yeah, we had some good itals, too, yeah. So tell me something unique in Patwa, for the viewers, though. Wagwan, wagwan. People, wagwan. Jamaica, we're right here. We're there. That should be good. We're there, yeah. Yeah, man. And how has this area changed? Oh, very much, man. Very, very much. A lot, since then, you know? More building up. It's just changed, you know what I'm saying? Just changed. Just different people coming in. People don't stop coming, brother. People don't stop coming, you know what I'm saying? It's good, very good. So it's not just also, like, Caribbeans that have been here for generations. There's a lot of new ones coming in, too. Yeah, everybody, man. All nations. I see that with my eyes. No, I know Brooklyn's a melting pot. I mean, all New Yorkers, but it's becoming more and more now. And it's better, too, you know what I'm saying? Yeah. Because it's one race. I don't got this idea of one race. Human race. So it doesn't matter what color you are, you know what I'm saying? Yeah. One race. Human race. That's what I deal with. You know what I mean? Go to Bob Marley all day. No segregation, you know what I'm saying? One love. Love you. That's the part, right? So he just stopped me. He's like, Brooklyn has changed. Back in the day, they would've robbed me. Yeah, they would've beat you up. They're like, yo, who's this federal agent right here? Like, what's going on? Especially on this block right here. On this block? Yeah, but this is the Monopoly board now. So the motto was love your neighbor, regardless of the flavor. Love your neighbor. Don't worry about the flavor. That mean you could be black, white, Indian, Spanish, because we all in the Caribbean. Hello, lady. How is, all right. So you're talking to Mr. V, a Caribbean American from Crown Heights, and I'm really from Nostrand Avenue. I don't know about Jay-Z being here, and the food here is amazing, all right? You get any dish that you want here on Nostrand in the world, okay? That's why Jay-Z told you I'm from Nostrand Avenue, because this is Restaurant Row from Fulton Street all the way to the end, where Nostrand becomes a double-way street, okay? So you're gonna have oxtail, rice and peas. You're gonna have puff patties stuffed with macaroni and oxtail. Who got a beef patty that's stuffed with oxtail and macaroni? What town do you know? Puffs is right behind you. It's right up the block. That's our next spot, by the way. Let's go. All right, next up, we have Puffs Jamaican Patties. These patties are a little different because they load them up. Follow me in. Hello, hello, Keisha. How are you? Hi, how are you? Very good. So we have a lot of patties, but you're known for your loaded patties, correct? Yeah, we're known for our loaded patties, and where you can take any patty of your liking and turn it into our loaded specialty patties. So what we'll start with, we have like a pizza patty, oh, sorry, a stuffed puff patty, which will be lettuce, tomato and cheese. And it kind of tastes like a burger if you put it on a beef patty. And then we'll have our famous, famous overloaded patty, which will have our tender, delicate, oxtail cooked down to perfection with mac and cheese between a cocoa bread. It's a heavy load, so that's why we call it the overloaded. And then we have our Puffs Pizza Patty, which some people might see in your pizzeria where you can grab a patty with mozzarella, pepperoni and cheese, but this one is with authentic Jamaican patties, so you can't go wrong. So it's basically like a Jamaican and Italian had a baby in a patty. Absolutely. Something like that. All right, let's go to the back. Go. So we're gonna see them pulling out some patties out of the oven. All right, there we go. So what do we have there? This is basically like the jerk in spiced beef and lamb beef. Perfect. So you're cutting open the patty? Yeah. You have to add the mac and cheese and the oxtail. Wow, look at that. You don't see it too well right there, but you see the oxtail. And you throw some more of that gravy on top. I think I chose the wrong one. That looks too good, dude. Wow. This is the pizza patty with jerk chicken. Mozzarella, pepperoni right there. Oh, you put it in the oven? So have you ever seen a loaded patty in Jamaica? Yeah, we have a version of it. It's a full house patty. I think that's my mother's, where they add like tomato, cheese and lettuce. Yeah, it's pretty dope. You been? Yeah, I've been. My mother's, you can definitely get one of those. And so are you Jamaican? Yeah, I'm Jamaican. My family's Jamaican also. My husband's Jamaican, so yeah. So let me ask you, this neighborhood, you've been here two years. I've been in this neighborhood two years, yep. Has it changed a lot in these two years? Yes, it has. It's changed a lot in two years and I've lived here my entire, I lived in Brooklyn my entire life. So you see the changes. But the only good thing, although it's changing and the demographic of people is changing, everyone that's come in has also embraced the culture. They're not pushing us out in any way in Crown Heights particularly. Keisha's saying that we have to try her pineapple ginger. Yeah, it's like one of our staples. Everyone comes for it every day. We sell a lot of pineapple ginger. It's made fresh every day with fresh pineapples, fresh ginger. Let's try it. Freshly made every day, huh? Yep, freshly made. All right, so we're gonna try this? Let's go. Let's go, cheers. Oh wow. Yeah, I mean, very potent ginger, huh? It's frickin' refreshing. It feels almost medicinal, you know? Like it's that good. Wow. Look at this. So hot. This is really a puff patty. Look at this, guys. All right, I'm gonna take a bite. Nice and flaky. This patty is frickin' amazing. I feel like you used to work at Juicy and the Thief. Something out of the recipe and you improved something. Yeah. No, I'm gonna work at Juicy. No, man, this is, look, look. Look on it. Like it come in like a patty that come from Jamaica. Hot, puffy, the inside, juicy. Oh, look at that. Now that is loaded. Dude. You have to eat all that. I will gladly eat it. Here we go. Oh, wow. Dude, this literally is a Jamaican patty. Pizza. So many memories here, man. Hey. Killed it with this, yeah. Like I think this is so good. If I have it with other stuff, I'm gonna ruin it. It's a chicken pizza patty? The cheese level. We have this beautiful patty here. Look at this, guys. Oh my God. Well, I think we're going for some Trini pizza now, right? Yeah, enjoy. All right, I'm ready. Bacon shark pizza? Yep. Sebastian's Spices and Slices. Ever tried Trini pizza? Never. No? No. Well, you're in for a trip. This is gonna be amazing. We're gonna do a bacon shark. Yeah, so here at Sebastian's Spices and Slices, they do a variety of different Caribbean-style pizzas, but if you really wanna go Trini, you go with the Maracas Bay, which is a fried shark, pineapple with Chateau Venny glaze, and then you add the ketchup and the mustard on top. If you wanna get really Trini, you do that. Eh, I don't know. And then we're also gonna try the Jade, which is ground beef, sweet peppers, and pineapple, but they have a lot of different ones. Look at this. Sebastian's Spices and Slices, started by Sebastian. 11-year-old entrepreneur opens black-owned Caribbean pizza shop. So he got the recipes from his mother, and then he started making pizza. So how did this happen? So basically, he's just a kid that loves pizzas, and he wanted to, you know, be a part of his culture, his parents' culture. His mom is Trini, and his stepdad is Grenadian, so he wanted to infuse the Caribbean flavors into pizza because he loves pizza, and his parents decided that they were gonna open the shop with him, and after the adults, we came up with different recipes, tried them out, see what worked, what didn't work, and he approved them all, and we opened the business last October, yeah, yeah. Oh, wow. So almost a year. Yeah, almost a year. Good for you guys. Yeah. And you guys also do tacos? Yeah, we do tacos, wings, mac and cheeses, lasagnas, and pizzas. That's what we do here. So we got the flavors of the jerk, got the oxtail as well, and we have a lot of shrimp. It's pretty good. Pizza made by an 11-year-old? Is that legal? Nah, I'm just kidding. It's amazing. Let's make that bacon shark pizza. Hey, how you doing? How you doing, sir? All right, so here we go. Putting together the pizza. This is the shark right here. That's the bacon shark in the Morocco Bay? Yeah, that's the bacon shark. So you added the pineapple bits, you got the shark, some mozzarella on top. Definitely a New Yorker slice, huh? Yeah, I'm gonna slide it in the middle. Straight into the oven? Yes, sir. And then after that, we're gonna add some ketchup and some mustard? We're gonna adjust it with anything you like. Okay. Bacon shark. That's Morocco's Bay right there. Woo! And then over here to the side, ground beef, so the jade. Sweet peppers and pineapple. Some people hate pineapple on pizza, but I think that's just a Caribbean thing, yo. It's a monster, actually. That's freaking interesting. It's interesting. It's like sweet, it's cheesy, a little saltiness level. Bacon shark pizza, truly trini, but to make it authentic, we're gonna add some ketchup and some mustard. You want some? Okay, let's go for it. All right. All right, I'm gonna do some, too, here. All right, you do the real stuff, real stuff. This is how I do it. Don't forget the pepper. Pepper as well? This is the pepper? It's pepper. Woo! You want some? Just a little bit on top. Yeah. Dude. It's interesting. I think that just turned my pizza into a hot dog. Mm! Like, immediately. I prefer it with that beautiful tamarind sauce on top. That alone, mwah! With the tamarind and the pepper? Phenomenal. And I do have one more slice to try. All right. Hey, so do I throw anything on top of this one, or just? Well, for the trini, they put the ketchup and the mustard on it. Every time, huh? Yeah. Why are we doing this? I wanted to have it just, like, nice. So the trini just do this, huh? All the way here, you know? Do as they do. Yeah, yeah. When in Rome. What's this one? Uh, that's the chateaubriand. Oh, chateaubriand, too. Basquiat. You want to try some chateaubriand? Yeah. I mean, it definitely is a colorful pizza. Definitely on a saucy side. Let me get a bite here. Mm! That's chateaubriand. That chateaubriand is great. Nice and sharp. Whoa. Get some mustard and pineapple together. That did not go well. This is like, this is like, literally the ultimate trini pizza. Look at it, it almost looks like doubles right there, bro. Like, what? That ----'s hot. You want some natural juices? Go with some Sara, hibiscus. Man. I was melting the pepper, man. That was hot. So what'd you think, trini pizza? I recommend it. Yeah? Unique, right? It's pretty unique. Definitely get the maraca, baby. Yeah. It's good. My Italian family might be mad at me for doing this, but I love trini pizza. Here we go. I read jerk. Bro, this looks so good. Bro, smells good, too. That jerk chicken. I mean, I love the jerk seasoning on top. Smells amazing. Charcoal, right here in Brooklyn. Great. All right, so Nicky. Yes, sir. So are you the owner? Yes, I am. Yeah? So tell me about Airy Jerk. Well, Airy Jerk just come out of the heart of a local place in Jamaica named Spanish Store. You understand? We come on New York and this is what we do back home. It's a business and it's for your family, too. So we come and we just bring a little flavor to New York and let the people see how we do it back home. Just a piece of my culture, you understand? And we just cook it the way how we like it. And then you guys say you agree, so then that's how we have Airy Jerk. But we usually just do it for Labor Day. The West Indian Day Parade. That's like the main reason we started. Just to do it for that one day event or two days. And then people kept coming back. So we said, okay, you know what? Let's try it out. And we've been doing it and they've been coming since, brother. Yeah. Good for you. Turkey, turkey? No, no turkey. No turkey. I'm sorry, baby. I had to close the fire. Yeah, man. No turkey. We just keep it authentic. We don't get too fancy with the mac and cheese and all of them. We just keep it fancy. Some bread, Jamaican bread and a chicken. Slap that up and we're gone. Yeah, we just keep it real. We can't, we don't have the fancy thing. We don't have the fancy. So what do you put into your jerk seasoning that makes it so special? I can't tell you now. You understand me? Brother, to tell you the truth, all I can tell you is I use five seasonings. Only five. And I make each piece of chicken that I jerk, I jerk it for my nephew, Ian. Big dude. He loves it. If he doesn't eat it, then I get upset. So I make it just for Ian and I share it with you guys. Wow. Yeah, that's what I do. I make it for Ian and I share it with you guys. Trust me, he has to eat his chicken. That's my nephew. What's one memory you could tell me about this area for you? Yeah, man, it's a community period. It's really a community. I have so much memories. The memories is watching some of the kids that since they was kids like this, and now they're grown men. With their kids coming around. And it's still that same energy, that same vibe. You know, but it's a community, give you a sense of home. And that's how we deal with it. Even though we're in a foreign land, back home we'll be standing on dirt. We're standing on asphalt. But we keep it inside of us and with us. We don't lose it. We don't lose the accent. We don't lose the culture. We don't lose nothing. You have a great accent. No, man, I'm Jamaican, I come from. And I was raised in Brooklyn. Wow. Yeah, I know Brooklyn more than I know Jamaica. Believe it or not. I can't lose my culture, it's a part of me. You know, and I love to share it with people. I love when them say, where you from? I say, Jamaica. They say, yeah, Brooklyn, you know what I mean? I love it. Just like I just asked this kid, just like, where you from? She said, Trinidad. I love it. We keep the culture, man. And of course, we share it with you guys. I hope you guys appreciate it. So what's one thing outsiders should know about this area of Brooklyn? You're welcome. Just come with peace and love and you're welcome. Voila. Oh, it is hot. Yeah, man. Take your time, take your time. Better piece of pork. And that is without sauce. You can't put any sauce. We have so much different sauces for you to choose from. Brother, what a look of piece of pork. Very juicy. Definitely hot. Lily just came off the grill. Yeah, we do our jerk chicken different, you know. I always say to other people, some people trying to be fancy with the beer and all that ----. That ---- don't do nothing. See there, just tear up the chicken. And we got the Irish Jerk Sweet Chili Signature Jerk Sauce coming out soon. Oh yeah? Yeah, endorsed by Joshua Wiseman. Check out our episode this Saturday, okay? Joshua Wiseman was here? Yeah, well, he was here and then we went on tour. Oh. We did Austin and L.A. Scottie do a hottie. I love, love the seasoning. That crust. The contrast on it is crazy. The outside crackling, hot, and the inside is just nice and tender. Look at that. If you know you're a meat, you know you're a meat. It's good. What do you think about the spice level? Just right. By the way, the reason why the chicken has this nice jerk layers, because look how much he marinated it. Like, that nice beautiful crust. Oh, so it's Sunday. Wow, so it's a 48 hour coating. Wow, look at the amount of jerk. All right, so we've got some sweet chili. Just gonna put that there. Some barbecue. Oh, this is jerk. That's how we're doing this. I see the orange ginger, my favorite sauce. That's your favorite sauce? I'm gonna put this one. He's scared as. That is one of my nephews right here, man. Hey, how you doing? David, pleasure. Nice to meet you. Awesome, man. We're doing it. Got some red stripe. It really feels like I'm in Jamrock right now, dude. Cheers. Cheers, soy blocks. Sir. David's been here. Yo, this goes well on a hot day. Oh yeah. Feel like me there. All right, let's try this. Let's try it. Just gonna dip this into, this is barbecue. It's a little bit better, it's got a little bit of orange, orange ginger You said the orange ginger? Yeah man, the one, the big one That is it In the back here This is one of the orange ginger, yeah? You put it there, ok Yeah Nice We have a red striper, so we're at a Spanish store in Brooklyn now Straight Irish pot, Irish jerk, David's Vineyard is here Let's go Oh, I love that one Brother, come on man I'll tell you what I'm eating That's what I'm eating Yeah, I'm going to try this one I'm going to try the sweet chili It's almost like, it feels like Chinese Jamaican You know? It has the elements of that sweet glaze That's so nice That char and that seasoning is on every inch of this freaking piece of meat The flavor is everywhere Straight, that's the fire, man Yeah man, we don't lose the elements Hey, I'm going to tell you One of the best jerks I ever had Bro Like, I can't stop, that's how good it is Respect man, respect man The spices Amazing I give it 30 minutes on each side Yeah And then we turn it over And we put it up on top We make it go and cook, you understand? So Nicky said I couldn't leave here without having a little dessert Which is, this is Irish moss Irish sea moss, original juice, it's international juice Right here Yeah This is nice and thick Since 1989 It's also an aphrodisiac And you were saying that Cardi B came by and said Cardi B, Cardi P, Cardi have Irish moss here I talk about her mother Irish moss better Cardi is a joke here She said my mom's is number two But my mom's is number one Yeah Best Irish moss in the world I'm not asking It's actually really tasty Not too thick Yes, so good And it's good for your body It's better than nutriments It's better than Ensure More fortified Ask the FDA, they will tell you So the sea moss is literally like a Real Irish moss My back feels good Maybe later it will feel better So Drew Yes, talk to me Leave me alone Tell me about Antilles Cafe Antilles Cafe Well, I'm here with my One of my best friends for 20 years My frat brother, Eric I'm Dominican, he's Haitian We have wanted to work together For a long time We went to Johnson & Wales We studied culinary arts And hospitality management So we are both trained chefs And we wanted to just create a concept That would bring the whole Caribbean together And let us tell our story Of our friendship Through a retelling of classic Haitian and Dominican flavors Merged into one It's not a fusion It's just an embracing of those Flavors that we share in common And here we are So what do we got here, Drew? So this is a citronade This is like a Haitian lemonade There's a little almond extract A little vanilla extract Super refreshing We hand press all the juices So hopefully you like it Hopefully you hydrate a little bit Let's try it Salud, salud Oh, that is nice and refreshing It's refreshing, right? Come on, I got you, bro I'm not going to steer you wrong Similar to an iced tea Okay, not really, but kind of Refreshing like an iced tea Yo, I appreciate you trying that Thank you, brother, thank you Put the fork in the bag Alright, perfect Right here we have griot This is their dish Fried pork And then some picliz So picliz, so that's cabbage, right? Griot and picliz, yeah It's like a pickled cabbage It's a Haitian compliment It's a little spicy, a little vinegary Put some of this on top Yes, sir Here, you want to try? Here, you want to grab? I'll just grab a piece I'll just grab one little piece Ooh, it's nice and hot Mmm That's savory and tender Tender, tender, melty Try it with the picliz So you get the tartness with it Mmm Oh, wow Yeah, sorry, dude I'm going to grab this Oh, it's hot, it's hot So tender Mmm, delicious That's freaking expert level It almost tastes like an escobiche, that picliz So good Yeah, this is the one dish that I always have In the Haitian cuisine Real This is a fried pork, they also do gabrita This is like fried goat El Mondro, coño Thank you, brother, I appreciate you Thank you, thank you I appreciate you guys, man It was a pleasant surprise We tell people it's the best grill in New York I'm saying y'all lift the Haitian flag up This is my second time trying Haitian food And that just now It was top Oh, that was That was like It actually was like Almost like the gourmet version With a little escobiche on the top Nice and pickled Really cuts through the fat We're going to end our tour here in Brooklyn With some fresh coconut water right here at Le Bay Market Look at that The flag of Grenada right here Look at all the fresh fruit Oh yeah, real Seedless, real watermelon Earlier we saw a bunch of people lining up out here Just for coconut water Fresh coconut water Look at this It comes in this massive crate The whole thing in front Love soursop Wow, it looks good The red banana I love the red banana So this is a Grenada market You have hot sauces over here You have yellow watermelon with seed Ok, I'm going to point out the seed How big is this? Oh hey, I didn't see you there We got some gifts Some gifts? Yeah man Too much, what are we doing here? So we got some Julie mangoes going on Let me put my shades on real quick Got some more stuff for you guys There's a lot going on right now Mr. Mac's on his way But got you guys some Julie mangoes East Indian mangoes And we got you guys some shades So it's a little bit of a fashion show So we got some shades coming out It's on our website, Labay Market You guys can be trying them on See how they look on you Ok Got a whole bunch of custom-made shades But yeah, we got you some coconut water too In the back Let's do it We got some new glasses bro What is this? What do you guys think? Labay Market glasses Is it cool runnings or what? How do we look? I feel good You're looking clean That's GQ status That's GQ These are called the Nostra Nights You know Right around the area So You know Those right there Are called the Big Dons So Big Donald is actually Mr. Mac's son Mr. Mac's over there And like I said He's the real star of the show Ten times the personality And That's the guy I really want you guys to focus on Right there David Pleasure How you doing man? Nice to meet you You good? Very good I watch you all the time Thank you This guy Steven, yes Steven, I watch you all the time boy Nice to meet you How you doing? Yeah, I watch you all the time You're very tall Used to be taller But when you get older You know You start going down I know Over time But it's all good How you guys doing man? Oh, we're good We just had an amazing day here in Brooklyn That's nice man We're here doing our thing So this is my place here Called Ladi Market I bring all the fruits and veggies And fish and stuff from the Caribbean All the exotic stuff So we bring home to the people That's what I do This is just soursop No sugar Added Nothing Make it for the people here Awesome So how long have you had the market for? I've been in this spot since 2005 But I used to be in a backyard before Yeah, I've been in the backyard for a while The backyard was great though I think it was really authentic The backyard Oh wow Thank you It almost looks like a slushie All soursop Soursop All soursop Cheers Yes Hey, what's up? Oh man That's rich It's like a nice puree That's rich That's soursop This is soursop No sugar, no nothing This is soursop It reminds me of the texture of a pear Yeah All soursop By the way, I've never seen this many coconuts outside of a market before We do coconuts How many is this? That one is 500 coconuts Five, five, five, five My first time coming here This kind of reminds me of a sneaker line When some new Jordans drop Because the way people are piled up I'm like, really? For coconut water? But people really care about it, man People are very passionate about it So let me ask you, you've been here 20 years How has this neighborhood changed for you, like this trip? We've seen some gentrification Some of it is for the better Some of it is not for the better Because this is Little Caribbean This is where all the West Indian people lived But for instance, in a building like this If you live there for 20 years Once you leave, no Caribbean person is going back in there So it gets gentrified And not good But this is what we're dealing with Yeah, I mean, this is globalization at its finest right now Ready? Here we go Cheers, let's go Coconut water, bloody monkey Wow Wash off the odds Amen That's nice and sweet Oh, so good No, and this one has a nice amount of Yeah, the inside, the meat It's like a gallon in here, dude It's like, oh my gosh, oh my gosh There's so much water in here, it tastes good though I feel like this is like a bucket list item now Add it to your bucket list for Brooklyn To have a coconut right here, fresh Where else in New York can you do this? Yo, it's just like being in the Caribbean, you know? I know, it feels like it Especially with this heat Thank you so much for coming, man I'll come back, next time I'll start here Make sure you wear those sunglasses Too much, thank you Alright, that was the ultimate Caribbean food tour Here in Brooklyn with Stephen from Soy Vlogs How did they find you? On YouTube, S-O-A-I Space, then Vlogs, Soy Vlogs Too good, too good Some of that food is unexpected, but we did it