Vegan CARIBBEAN FOOD in GRENADA!! Cooking at a Jungle Waterfall!!

Vegans, be excited. I know you guys wanted me to share with you some vegan dishes from Grenada. So today we're here at Mount Carmel Falls and we're making corn split pea soup. We have a hike, follow me. This is amazing. Look at this straight bush. Everywhere I look a different fruit tree, right? So we have palm trees over here, papaya, nice tiny mangoes. Obviously there's like a hundred different variations of mangoes. Bush over here, some nice jungle. And then over there we have Caribbean Sea right there. He's like, what is this game? Hey, Renee, how you doing? I am great. I'm in one of my favorite places in Grenada. I have no complaints. So what are we doing today? What are you most excited about? Today we are, first of all, I'm mostly excited about Joakim's food. He makes vegan food just so delicious. And then the fact that we're doing it over an open fire with a waterfall as a backdrop, what more could you ask for? Today's going to be great. Wow, look at that tree. Question, how long is this hike? This is actually one of the easier waterfall hikes. It's not that long at all, less than 30 minutes. And we'll be there. And right here, as you can see in this dirt, it reminds me of places I've seen like in Malawi, in South Africa, where it's super, super dry and the ground starts to split. Oh, it's incredible. Luckily it's not raining today. This would have been tough, especially over there where it becomes very muddy. There's nothing though. 30 minutes? Let's go. This is a very enjoyable walk. Right here we have a nice little stream, small little cascades, little waterfalls. And that's what brings in the breeze. Oh, wow. Look at that. Oh, this is nice, huh? It's gorgeous out here. This dog, I think we're taking him home. He's been following us the whole way. Come buddy, come. You can tell the water's fresh. He's just, he has a never ending bowl right there. One thing you guys have to know is that Grenada has some of the best water in the Caribbean. Really, really good. Wow. Wow, dude. Look at this. Jose, Jose. How you doing? Hi. David. Samantha. Pleasure. Nice to meet you. Nice to meet you, man. Nice to meet you too. You ready to go? Yeah, man. Dude, the waterfall. It's incredible, man. Starting the fire right there. But up here, you got the falls. Joaquin. Yeah, Joaquin, yeah. So what are you doing for us today? So today we're making a corn soup by the river. So what I'm doing here is prepping some onions. I have garlic, chive, scotch bonnet, seasoning peppers, celery. I have thyme. I have some pumpkin. I have green bananas that we're gonna put into the soup. And we're gonna put some sea moss gel as well. Some roasted garlic and some pureed yellow split peas. Yeah, well, it's cool. All right, Joaquin. So next up, we're gonna get the green bananas and we're gonna go to the river and clean them. And over here we have pumpkin. So he's saying we have to clean it by the river because it becomes very like sticky and slimy, right? You want to drop it in here? Yeah, right there? Let's go this way. Hot fire, waterfall, nice breeze. Pure Grenada. Woo! It's ice cold. Guys, it is amazing in here. So right now, this is how we peel green banana in the Caribbean. We're cooking by the river. And you just slit it right there. So, let's start with this one. All right, just take your time. That's it. Some of them are, some can be very stubborn. Especially because when it's green, it's not ripe. It's very, very hard to open. Yeah. I mean, that's why you're doing it really here in the water, right? Normally, you see these pieces? Mm-hmm. The remnants of the inner skin, inner layer. See this, this green? This is bitter. So then you just do this. That's why we just give it a scrape every time to make sure there's no bitterness all around it. So how many we got? Got like seven? Eight different bananas? Yeah. Yeah, pumpkin. This is really amazing. Just the whole vibe here is just incredible. You never had green bananas before? Eh, I've had green bananas, I'm good. I've had all bananas, I've had all plantains. Yeah, yeah, yeah, because you don't travel so much. Oh man, too much, too much. But I've never had, I guess I've never seen this process. Oh, you've never seen this? Never seen this. Especially here, you know, by a waterfall. And did you have this in a soup? Man, maybe, maybe. Things that I've had so many dishes between all the Caribbean islands, and I've been going to Caribbean islands for the past year. I'm only missing a few, so. Okay, okay. But yeah, man, this is great. What's the most memorable so far? Most memorable? Ooh, ooh, you're gonna put me on a spot like that. Here, having oil down. Right. Oil down's the best. Right. Also, yesterday we had jerk chicken, which was amazing. We had some Trini food, which was epic as well here. And of course, man, I'm getting wet. I sat in the water. No, it's cool. I put my butt by the fire, I'm good. Yeah, a little slippery. You're good, right? It's good, yeah, yeah, I'm good, I'm good. Yeah, let's just walk through here carefully. I don't wanna slip and kill myself. So the pot is heating, then I'll add some olive oil. Then I'll add all the seasonings. Let it saute and let it bring out all of the profile flavor. And then I'll add coconut milk. I'll add some pureed yellow split peas. And we'll go from there with everything else. So right now he's gonna make the base. Let's do it. Olive oil. Yeah. Now we cook it right here. So what are the ingredients you put in there? There's garlic, there's seasoning peppers, there's chive. There's two type of thymes that we use. A fine leaf one and a broad leaf one. Celery, onions, and a little bit of scotch bonnet. So right now he's gonna add some coconut milk. This coconut milk actually was blended with some fresh turmeric. So you can see the color is a bit yellow. I like that. Just add a little bit of salt. Not a lot. My mixture fan. Oh, I'm sure. So the last thing we added here was potatoes. Smoke, it's too much smoke. And he just added a scotch bonnet pepper on top. I've seen this done like in Guyana, they do that a lot. It's on the top, they just throw it on top. Jamaica too. I'm gonna add some more thyme. This is where all the flavor is at. I love that you're adding thyme. I haven't really seen thyme in too many dishes. Wow. It looks so good. Like all the colors, everything. It smells delicious too. As you can see, this soup could be done in like 20 minutes and it wouldn't end up very thick. So like if you want to keep it like this, but like it's up to you all today actually. If you want to add that sea moss gel to make it thick. Not too thick, but like in between. I mean, I would add it. Guys, you want sea moss gel in it? I won't put a lot anyway. He's like, it thickens it up. Yeah, that's a thing a lot of people already. So what do you have here? Sea moss gel. That's it right there. Yeah, and it melts away. I love this dish already. The colors, man, so vibrant. With that scotch bonnet in the middle. Give me that then, bro. Oh, I'm like, I'm trying to get away from the smoke. It's like, it's too much. Now we're going to wait 25 minutes for the soup to be ready. So we have time. We're going to go up to the waterfall. Oh my gosh, bro. Perfect. I'm getting wet though. I'm getting a little wet. It's all good though. I love this. So you're going in the water? Yeah. Wow. Let's go. Wow. Look at this. I'm excited. I'm ready. Corn split pea soup. Still very hot. Very. Nice corn in there. Green bananas, pumpkin, some potato and all the seasoning and spices. Yeah, I think what's going to bring a lot of flavor out is the thyme, right? Yeah, definitely. And the thyme. And then what made it thick is the sea moss. Yeah. I'll try this. Oh no, like this is fine. No spoons. We're good. I forgot it actually. Still hot. Oh, but so much flavor. No, but it's good. It's good. Don't worry, bro. Don't worry. You're good, you're good. It's amazing. You can't eat it, right? Mm. Oh, the pumpkin. Oh, it just melts. You guys want to try this? Scotch bonnet. So this is a Trini pepper, right? They have it a lot in Trinidad, no? No, not really. No, it grows all around the Caribbean. Oh, all over the Caribbean? All over. You just use a knife and just pierce it. Pierce it. Right? Uh oh. Yeah. You bite like a little piece off. It's hot. Oh, it's hot. It's hot and it's spicy. But it's flavorful. Oh yeah. Oh, the pumpkin and banana. Pumpkin, super soft. Banana was super, super not ripe, right? So it's extremely hard and dense. Now it's become softer. I can't wait to get the corn, man, but I can't touch this yet. It's on fire. Just grab one from here, maybe. Just put one on top. Right there. Yeah. It's hot, eh? It's hot. Probably should've give it like five minutes. Maybe give it five minutes, right? Yeah. I know, I didn't bring it. I like left the whole bottle. I know. So we're gonna walk over to the waterfall and enjoy this delicious soup. Like the flavors are so good. I love that it's like super healthy as well. It feels that way, you know? And it just feels very. Very healthy. Warm and cozy. Love it. Exactly. And it's nice because there's like a little bit of a, well, for me, a little bit of a chill in the air because of the waterfall. So it's like nice and hot and delicious. And if you want even more hot, get that scotch bonnet. All right, well, I'm not doing that. No? And I do like hot. I do like hot. I saved it for you. Is your mouth on fire? A little bit. Okay. It's amazing. The soup is nice and thick. You have so many different ingredients in here. Banana, pumpkin, lots of thyme. Oh, wow. I mean, what makes this soup is the banana. I love green banana. It's so hearty. It is hearty. Oh, now I feel that spice. I love it. What a great day here in Grenada. And he made it so fast too. That's the thing. Like. Hey, we were expecting to be here for like a few hours. That was quick. And you would just think that something that tastes this good would take a really long time to make, but you did this in what? 30 minutes? Really quick. It's so flavorful. Flavorful, but look at me. I don't just do it for camera, by the way, guys. I do it, I love it. You're gonna need to drink some more. Maybe some rum. So what we have to do with this soup is to move it around a little bit. Use your teeth to pull stuff out. Oh, it's so vegan, but so good. It's so vegan, but so good. The thing is that with vegetables, I could be a vegan. If I didn't have this job, I would be a vegan. I'm telling you. Like I said earlier, so it's just so much more easy to be like, oh wow, this is vegan? It doesn't taste like it. You don't even notice that you're not eating meat. Like that's my favorite thing about his meals in particular. He does this mushroom burger that is crazy. It is literally crazy. Well, guys, don't try that ever. Yeah, you're very red. I'm not feeling great. Do I need to be concerned? No! By the way, even if you're a meat lover, you'll like this. It's filling, satisfying. One of the best vegan dishes of my life, corn split pea soup. My man, Joakim. Joakim. Yes. So if you want to do this experience, you can do it on the weekends. He offers it. Amazing, man. Yeah, man. Thank you so much, man. I'm glad that you enjoyed. Thank you. I love your cooking skills, the traditional setting, you know, with the waterfall, the stones, nice wood. And that's what changes the flavor, right? The wood, the coconut milk, also the thyme. I mean, very unique flavors here. Obviously, the spice island. Well, guys, I hope you enjoyed the video. If you did, thumbs up, comment below, subscribe to my channel, and I'll see you in the next one. My man. Next time, next time. One love, man. Next time we make it spicier. Yeah, man, definitely.