The Best FRUIT I've EVER HAD! Fruit Farm in Dominica!

Dominica. This Caribbean island is well known for its fruit production and although traditionally known for its banana production, after several hard-hitting hurricanes, Dominica started to grow many other crops. With the growth of sustainable farming, the island is now full of fresh fruit. Oh wow, it just fell apart like that? You need to take a nice little bite. Cheers. Oh that's amazing. From delicious avocados and coconut to juicy guava and passion fruit and that brings us to places like Free Up Farm. We begin our Dominica fruit journey through a lush green rainforest on a winding road through the mountains of the island. How are you guys? Everything good? Everything's good. Everything awesome, awesome. Welcome, welcome. Thank you, thank you. So what are we doing here? So this is our family farm. It's Free Up Farm. It's about four years old. We brought it shortly after Cat 5 Hurricane Maria. So we've sort of been traveling throughout South and Central America, learning about permaculture and regenerative agriculture, sort of small gatherings of people and sort of what it takes to feed those people, and we loved it. We felt more and more in love with it and eventually wanted to set up a spot of our own. So about four years we bought this place and we haven't looked back. How many acres do you have here? Seven acres. Okay. And it's an old avocado and citrus farm. So once we came through, and mind you, it was destroyed after the hurricane. Those cops of trees completely snapped off, things like that. But luckily we ran into a gentleman who helped us with an excavator and we were able to go inside of this property and sort of employ a lot of the earthworking permaculture techniques of hugelcultures and swales that we'll sort of walk through. And also planted, I don't know, 30 or 40 different varieties of tropical fruit. So mangosteen and all sorts of stuff. They're all pretty small, but in a few years we have a couple of grafted ones. I think we'll have some of the most exotic collection of fruit on the island. Vanilla, tonka bean, coffee. Oh, I can't wait. Let's try something. You like whet my appetite right now, man. Amazing. Yeah, yeah. So then just to do the real quick of the property, it goes down this tree line. Okay. All the big trees in the background. Got it. Yeah. And then sort of loops around up here into this forest and then back up to the road. So it's kind of like a little rectangle that goes down. And that was one of the main reasons also we had that windbreak that protected this farm a lot from the hurricane. And we saw that with giant avocado trees that survived. Yeah. Didn't get their top snapped or anything. So a lot of the other farms in this area don't have a windbreak like this. So that was a really attractive piece about this piece of land that we saw. And also for being in syndicate, we're closest, that's actually the tallest peak in the entire country that's covered with clouds right now. That's Mount Diablo 10. But this is a very flat piece of property. So we have one of the flatter pieces in this region. So first tree, breadfruit. Yeah, look at this. Breadfruit. The best guys. This is like, I mean, it's one of the national cuisines, right? Yeah. Right here. Breadfruit guys. Love this. So yummy after they roast it. So many things, huh? This is called a cranberry hibiscus. Cranberry hibiscus. So you can eat this. Oh, you can eat it? Oh yeah. Yeah. When we were in Costa Rica, we used to use it a lot in our salads and things. We found it here listed as an ornamental. And we're like, no, we've used that dozens of times. It has like a little sour taste. And it's just so beautiful. Yeah, it's potent. So in salads and sandwiches and teas. No, I love about it. It gives me like the sensation of like how basil is so, you know, you feel it right away. You think about a basil, you know, this one I would know too. Such a cool flavor. I love it. This is amazing. It adds such liveliness to a salad. You know what I mean? You add a little bit of that, you have this like crunch of citrus in it. It's amazing. This is the sort of more aromatic oil called lemongrass. So you can smell it, you can chew on it. We make tea out of it. It is good. Lemongrass, huh? That's the thyme. So I'm giving you some thyme, huh? Like a big leaf thyme. That one's tasty. Dude, the salads here must be epic. Whoa. Oh, you should definitely set up something with salad, like a salad bar. So this is, these are the mounds, right? You can kind of see these two here. We'll walk you through that real quick. That's the highest point of the property is sort of in that corner, right? So all of the tremendous amount of rainfall that we get kind of moves down the property like this. So it flows down. Yeah, it flows down. Because you're on a slope. But it gets stuck on these and then it feeds water to all of this. And underneath these little mounds, we have like the debris of the hurricane. So we have logs at the bottom and then we have twigs. You can see like our stick piles that we made. But this was all of the debris after sort of a cat 5 hurricane. So there were giant trees and snap bits of everything. We laid them on these contour lines, right? So that when the water rolls down, these mounds are somewhat level. So instead of the water dialing off on either side, it just sits and holds level and then slowly soaks back in. And at the bottom is the wood. Then we put the sticks on top of that. Then we put sort of a muddy, like viney grassy layer. And then he came inside these alleyways and took like a nice strip of topsoil and put it on top. Incredible. And then we went on top and we planted over 30, 40 different varieties of fruit trees, medicinals, ground provisions, all the different things. So yeah, everything here is edible or medicinal. And since you're a foodie, hold on, I'm going to give him this one first. Cilantro? Yeah! Nicely done. So that's the wild one. But those sharp bits, they are a little spiky. This is culantro, right? Yes, very nice. Very trini. Yeah, yeah, yeah, exactly. For sure. Shadow benny. Shadow benny. Yeah, we got shadow. This is all shadow benny here. But it's tough. It is. It's a tough bite. You should chase it. Chase every one of these. That's amazing. Yeah, you could chase it with that. A couple of those. Those I love, man. Wow. Hey, this is so good. Because it has like a, I don't know if it's like lemon or citrusy. Cranberry, maybe. That's what it is. It has that thing to it. That's a citronelle bay. So it's kind of a rare bay leaf that smells like citronelle, I guess. It's delicious. You make a tea out of it. The whole house smells like perfume. It's wonderful. So I'm just going to eat it. Another one. No, just smell it. But they all have these fragrances, huh? That's why we want to open up a little little spot where people can learn about the different flavors and have kids be exposed to chefs and learn about sort of all the wonderful ingredients that exist here. So we're really excited and it took us a long time to sort of collect all these things. Okay, so this is a gumier tree and this is the sap coming out. People call this gum. So as you can see it's nice and ooey gooey. It's related to the frankincense family. So if you smell it, it smells smells a lot like frankincense. In Mexico this is like it smells similar to copal. We're going to light it and it also you can use it. It's extremely flammable. Careful. But all that gooey acid is very very hot. But you can use it for incense, people say, to cleanse the house. It's good for your lungs, the smoke of it. It's good for your lungs, huh? Yeah. We even heard that somebody, they lay like a palm here and it was a sort of light. Isn't that nice? It's good, it's good. Wow. So related to frankincense, I saw frankincense in Oman. Okay. Yeah, that's like the place to get it, right? The Primo one. The Primo, yeah. It's amazing in the south. We love this tree. Every fire that we start, this one definitely helps out. You can burn these, you know, this is perfect kindling. Oh yeah, this is a huge boom. Oh, this is moringa, which is one of our favorite trees here on the farm. It has so much nutrients in it. It has more protein than meat, has more vitamin c than citrus. It's a coppice tree, which means you can keep chopping it and it'll just keep popping out. So you can see we cut it once, two more grew out, cut once, three more grew out. And then underneath here, this is turmeric. So turmeric is actually a root. So the turmeric's at the bottom, but this is what comes out. So here's actually, you can see a little bit of turmeric right here. Oh, here it is. Look. Yeah. Turmeric, fresh from the ground. This is like the ingredient of India, right? Yeah. Turmeric. And then this is, you can just pop this whole thing in your mouth. Go ahead and grab that. Pop this whole thing in my mouth? And this is turmeric flour. Yeah. Everything's edible, huh? Yeah. Incredible. Look at this right here. Keep popping. And this again is callaloo, same thing? Yeah. So this is a callaloo or edible hibiscus. You can eat it just as is, but you can also, my favorite way, this is a smaller one that we have, but I love rolling things inside of it and boiling it. So like one of our favorite is we get green bananas. We mash them down and then we mix it with different herbs and then we roll it in this and cook it in coconut milk. Wow. That sounds amazing. I would also use this like for like a, like a veggie taco. Yes. Instead of the, you know, the corn tortilla, use that. I love your place. Thank you. This is so good. This is a vanilla vine right there. Vanilla vine. Wow. Can I step here? Let me see. So guys, this is the vanilla vine. So just starting, huh? Yeah. Like maybe a few months old, eight months old, something like that. So this is a banana circle. So this is one of the sort of old school permaculture technique. Basically it's a circle, a pit, right? That's about for bananas, maybe seven feet wide and you want to go down about four feet. So what you do with all the soils, you take it out and you mound it around the outside. And then in that mound, you can plant bananas like we did. Um, but you can plant other things, papaya, ginger, all sorts of stuff. But the point is, is that back when these mounds, you can see how they're kind of clear in the first stages of these mounds. We had to weed like crazy because we had sort of put old weeds and vines inside the mound. So we have to clean them all up by hand. We don't use any kind of herbicide or anything like that. And you can't really get a machine up. So we clear all the mounds and then dump all of the debris into these pits, right? And these pits can take them all the way up. We filled one up 10, 12 feet in the air. And then in a few weeks, all of that biomass just goes right down into the pit. And bananas love water. So this mucky, mushy stuff with all the rain that we get just feeds our bananas and lets them have really nice racks. So obviously this is the younger one that's a little bit older. And right here is where the hummingbirds come and do their little magic. And a lot of people in Dominica cut the flower off. We actually keep it on because we like the hummingbirds to be around. So we always keep those. I'm from a big city, but my grandparents came from small villages, you know? I love small villages. This has been like the best stage of my life. Waking up here, you know what I mean? Yeah, it's an adventure, man. And it's peaceful. And you become a centurion, right? You can live a hundred years. As long as we want. I mean, with this like air quality, nothing like it. So we got here. Oranges are just coming into season. This is actually my favorite one. I'm sorry I don't have skilled opening techniques. You got earthy fingers like me. And she got you a grapefruit over there. Yeah, yeah. We'll keep walking and I'll give you a bite. Oh wow, look at that. Pink grapefruit and what's the other one? Orange? This one's our like flavor explosion orange. Like sour and sweet all at once. Oh wow. So here you have some of the first of the orange season and of the pink grapefruit season. So take what you like. So I'll try this one first, right? Two at a time. You're filling up your fruit. Nice and juicy. You're right. A little sweet, a little bitter. Yeah, a little bit of everything. The other ones are a little bit more, you know, a little kind of garmick. They're so fresh. I like that. The skin? Yeah, I love the little pockets. The little pockets. Yeah, yeah. Look at that. They're so good. That's where the magic is. Oh, it just pops. We're just popping everything today. It's like, it's like caviar. It is, right? Yeah, look at that one. That's a good one. Like that. Open it up. Whoa. There's a good caviar one. Oh, it's so fresh. It's unreal. It's amazing. So I think we're good. I mean, we're gonna eat this all day, but I won't be able to eat later. Oh, we should climb up the tree. Why don't we go get the babadine right now? Okay, going to get you guys babadine or the um... Let's see this. Wow. All right, here's babadine. Oh, was I supposed to count? It's massive. I've never seen that. Catch and store and hold water all inside of these giant hugelkultur roots. So even these trees, like that tree is three years old, right? And that's, I don't know, 30 feet tall or something like that. And I believe that it has a lot of the nutrients, a lot of the fertilizer sort of built into the system. So that's why I think these permaculture techniques work so well, because they use the sort of natural landscape instead of trying to fight it so often. So this one is a tuba. The flowers are edible, and also the leaves are packed with nutrients. And we also, these are like our signature salad. So we use it in pestos. It kind of has like that sweet kind of nutty flavor. We love it. And it grows prolific. So the goats love it. The livestock love it too. So anything that like has all these sort of multiple uses, we love to sort of use as much as we can. All right, so let's see. Let me try this. We think like maybe pesto, something like that. It has a sweet thing. A lot of greens have like... Take some time. Bitter. Break it down. You gotta break it down for sure. That's why we chop it up usually. And it has just kind of like a... Oh yeah, yeah. But you feel it. Even the flowers, you can eat. No, it tastes like mustard. A little sweetness. A little teeny bite. I mean for a leaf Wow, everything is incredible. All right, so this is a Trinidad scorpion pepper, or a chocolate pepper. Chocolate pepper? Yeah, so it has a beautiful color on it. If you are brave enough, you can taste it. It's nice and spicy. I'd say comparable to habanero. Oh, right away. Right away. It doesn't mess around. No, and now I have to wash my hands But nice flavor too, if you can find it. I mean, it's flavor here. You just can't get to the seeds. The seeds will kill you. Dude, why? Give me something. Give me something to flush it down. Dude, this is hot. This is really hot. Why does anybody want this pain? For what? We put that in a lot of our salsas. We make a lot of salsa with this. Yeah, a lot of that. It's kind of marinated and things like that. It's a burner. You're in a flush right now. I feel it in my lips now. My lips, it's like... You're brave, dude. I'll give it a second. No, man, I love chili. I'm actually thinking of putting a pepper like here, you know? That's great. I love chili. Yeah, we love it too. Wow. Everywhere we walk, amazing amount of fruits and veg. Love this place. So what's next? Carambola. Oh yeah. Oh, star fruit. This is the first year of the sweet carambola. This is a sweet one that's delicious. You put it in the fridge and you eat it a little chilled and it's so wonderful. But yeah, this is its first year. I got this from a lady's backyard over near the airport in Marigot from a tiny little stick about this big. And now I have tree fruit, what, three years later? Well, you could chomp into that. It's delicious. One of my all-time favorite tropical fruit trees, for sure. Sweet carambola. Yeah, right? Oh my gosh, yeah. Dude, this took me back to my childhood. So nice. In Miami, used to have a tree like this. They call me the grass cutter. That's good. So nice. I love it. It's like a corn on the cob. That was so moist. Sweet. Juicy. Is this ripe? Like fully ripe? No. You can go a little more, but then the birds get them, you know? So I tend to go a little early on them just so I make sure I get enough, you know? Oh man, they're delicious. Yeah, I love them. I love them. Tropical fruit, man. There you go. Into the garden. Into the garden. Boop. I hope I hit the garden. Levita, what are you doing? Oh, this is amazing. Look at this huge tree right here. It's a big one. This one's ready. I see the birds going at it. I got it right in time. It's only got one little bite out of it. Oh wow, they're already diving in. Yeah, because that one's ripe. So then you know it's full, right? Because they start losing their edges. The birds go after it, then you know it's ready. I'm going to chop this banana tree. Right there, guys. Look at that. I'm made for this. That's awesome. Wow. Look, so these are the bananas, right? So you can see the bird already got into this one because it was completely ripe, and you start seeing it as it gets a little more edgy. You said it'd be done, right? Yes, exactly. All right, so let's cut some more. Let's leave this one here. Follow me in here. I'm made for this, man. The farm life. Have it right here in the bottom, and you whack. All right, it got stuck. There we go. Got it. Look at this. Right there. That's heavy. That's heavy. Wow. We have a bamboo stick. Do you want the bamboo stick? And the sap is flying. Oh, are you okay? Oh my god. Incredible papayas. Look at that. Yeah, let's leave it right here. Look at that. Hey, man, that's all us so far. Good harvest today, huh? It was awesome, man. This is great. Okay, so we're walking through the rest of the property to go to a swing, like Jane of the Jungle, right? Or Tarzan. So this is the back sort of area of the place, and in permaculture, they like to have a zone five, which you kind of keep forested, right? So that you can always kind of be looking back at how nature would do the job itself, right? So that's why we don't have any plants to cut any of these sort of old, gross forest trees. Instead, we want to plant things like coffee and vanilla and cacao all underneath that don't mind the shade, and then maybe have little places where people can camp and spend time in the forest. Parrots roost up in these trees every day, so it's beautiful and peaceful back here. So it's always called zone five? Zone five is like, so zone one through five. Zone one is going to be closest to your house, right? All the things that you sort of get on a daily basis. Got it. It's like I'm 10 again. Here we go. Oh, wow. Oh, it's dropping. So I'm not that good at that. Literally, she's like, first thing, keep your feet towards the tree. I messed up. It's okay. Yeah, I did pretty good. Hey, guys. What's up, Disco? What's up, Goat? Hey, buddy. Hey. Oh, where'd he go? Where'd he go? Milking goats, huh? Made it to their house, and they built this from scratch with their own hands, and we have a booby trap here, so be careful. They have it in case pirates try to come. This is amazing. Yeah, a lot of local wood in the rafters, the floorboards were all chainsaw milled. You can still even see the marks of the chainsaw on the wood. A lot of the benches and stuff, also local wood. Wow. Then there's the house. I love it. Hey, pleasure. Nice to meet you. This is my office. No, no, for sure. For sure. I wish this was my office. Look at this. I'll tell you, I'm in love with it. This is incredible. From scratch, bro. I'm going to hire you to build my house. Let's talk. Look at this. Wow. All the countertops are local wood. Look at this, look at this, look at this, look at this. The posts were from the property as well. What a great design. Two-story, all concrete, sort of our little safe space in there. And then you use that as the roof? Nice. Yeah, so we poured, that was salvaged, galvanized that we used as the frame of the roof. So it looks like galvanized, but it's actually cement. Yeah, that got stained by the color. And the way that we held the cement up was huge bamboo post. 18 foot roof from bottom to top. We had like 30 bamboo posts holding up the galvanized and then we hand poured the cement. Look at this guys, super chill. Wake up there, come down here, you know, leave your partner upstairs. You come down, you have your coffee and you go out there, chill in the hammock. This is like, this is the life. Look at this. So the toilet obviously is, you know, a regular toilet, but look at this, the sink, the sink. Yeah, I mean, I've seen this in like a lot of boutique hotels where they use this type of concept, right? So they use, you know, pieces of wood from right in nature and it works. Man, all right, we're gonna, we're gonna build a David's been here, everyone be here. And then this is just our little outdoor shower, open air shower, shower under the stars. I love this place. So what type of coffee is this? Um, it's a little bit of here mountain grown. Our neighbor up the way has a nice organic farm and he grows beautiful coffee. So this is real Dominica, Dominica, Dominica. I'm still having problems saying it. Dominica, Dominica. Yeah. I think people here say Dominica, but I've heard a little bit of everything. It's going to be good. That's a pro blender, man. Oh yeah. That was a, that was a necessity. Yeah. Yeah. So you got banana, papaya, ginger, Moringa, um, orange juice, Carambola. Sweet and yummy. Every day. Wow. Every single day. Every day. Huh? Wow. It's funny. Her dad was saying like, you feel like healthy when you're, when you're drinking it, you know? Oh, it's so good. The the banana. Yeah. I feel like for me, every shake needs a little bit of banana gives it a nice thickness, right? And sweet. This is the Baba Dean known locally here, or the giant passion fruit test of flora. Grand Julie's I think is the Latin name. It's the biggest passion fruit in the world. So we're going to cut it open. We just picked this one where we were climbing the tree. So all these little seeds you can eat and they're delicious. I say, I'm not going to tell you what I think it tastes like, but you guys can have a taste and you can tell me what you think. Yeah. I love this. So I'm having some organic Dominica coffee. So this is from one of your neighbors, right? Yes. Jocko farm. Jocko farm. Perfect. Yep. So good. I need to wake up, man. All right. Let's do this, man. Let's do it. Let's do it. Oh, wow. I just fell apart like that. You can take a nice little bite. Cheers. Oh, that's amazing. It's crunchy too. It comes apart so easily. Look at that. The flesh. I mean, it's just seeds, right? Yeah. You can actually eat this part too if you want. Oh, you could. It tastes like a blend melon. Kind of like a melon. Here they'll take both parts and they'll blend it up into a juice. Oh, we love the seeds so much that we never do that. You know, you just want to suffer through the explosion of flavor in the seeds. Wow. Pretty good. So good. Yeah, man. We love this one. Take a bite of the little flesh just so you know. It tastes like a little bit. Uh-huh. Like from here? Yeah. You can get it without the seed. How about that? Yeah, yeah, yeah. You got it? Yeah. See? So it's like a bland little melon, right? It's like a melon. Yeah. It's like honeydewy kind of. Yeah. Exactly. We did like an applesauce out of it. It's crumbly. Yeah. Very amazing. Oh, wow. Yeah. Yum. Share it. I want to eat this whole thing. Oh, thank you so much. Oh, wow. So unique. That was our adventures here at Free Up Farm. We explored. We ate. We drank some awesome coffee. Thank you guys so much. Hey, man, thank you. Yes. So people can come here and enjoy. Same thing as me, right? Of course. Yeah, guys. So definitely check them out. Link below. Instagram, right? Yep. Perfect. Pictures of the farm from the beginning. Fantastic. Thanks so much for coming. And one day we'll have a place to stay here, right? Absolutely. So what do you guys think? Have you ever been to a sustainable farm before? Let me know in the comments below. Guys, thank you again. Bye. Thank you for coming. No, no. Thank you, guys. Thank you. No, we'll stay in touch for sure. Until next time. Yeah, yeah. There'll always be a next time. For sure. For sure. Next time it's going to be like covered in a sleeve, right? Baby Pops. Baby Pops. Hey, Thomas. Thomas. Thank you so much, man. Hey, Pops. I like that. Encantado. Encantado. Gracias. Gracias. Gracias por todos. Let's go. Let's go, Bongo. Let's go, Bongo. I mean, that one seedy fruit was damn good. I'm not going to lie. Yeah, that was so good. So I loved all the fruits. Nate, you liked it all? They were so good, man. Especially that passion fruit. Biggest passion fruit in the world. So good. So Aubrey and Lubitsa. Amazing people. Thank you so much for the opportunity. Guys, definitely come up here. Go to their farm. Explore it all. And now we're going to go out of this area. We're going to see what else we can find. Hopefully, we see some guys with some coconuts or something, right? Hopefully, yes. Hopefully, hopefully. Let's see. I mean, I love this though. We're in the middle of a jungle right here. You know, all you see are peaks. We're in a valley. Over here, we have some banana trees. You got some palm trees everywhere. Just gorgeous. Gorgeous. Everywhere you look is green. Super lush, huh? So, Bongo, what is that mountain behind us right there? It's Montespanol. He said that it's the first mountain Christopher Columbus came upon when he saw Dominica. Today, it's a mountain used for our communication system. We have antennas up there for public radio and also for cell phone services. We just exited. Now, we're making our way down the coastal highway. It just, you know, goes all the way down, right? On the western coast of Dominica. And over here, a lot of beautiful houses but so much lush green rainforest. I think 98% of Dominica is rainforest, right? So, lots of waterfalls, lots of hiking. You can do all these different activities if you want to. Every single day, go somewhere else, right? Different trails. And we're going to keep going and see what else we find on this road. Hopefully, we find some food because I need to eat something. It's already 2 p.m, man. Okay. So, here on the highway, there's a small little shack. There's some food but we're here for a beer. Yeah. Need a little beer. Let's go. What up, man? How you doing? Good. So, Marlo, right? Marlo? Marlo. So, what are we doing? What do you have? Oh, that looks good. Looks strong. So, Marlo said don't have a beer. Let's try one of these. Like, it looks like a medicinal drink, right? Yes. So, it's herbs with? Anise. Anise. Okay, great. So, hey, guys. Cheers. Salud. Salud. Salud. That is strong. That is strong. That'll clear you right out. That will clear you up. Yeah, that'll clear you up. That's intense. And we have one more. Well, it's not a big shot. It's a small shot. This is ginger. So, ginger drink. Like a shot. Salud. Salud. Salud. Salud. That's good. That's good. Yeah, that's good. That's better. That one is nice, yeah. It's almost like a ginger ale. Yeah. Nice. I like it. And this place is called? Called D Shots. Called D Shots. So, he's calling D Shots. Well, you got me going. Oh my god, my nose. Like, it's good. Now, I'm flushing. I'm coming. So, what do we got? Super spicy? No, that looks good. Look at that. It's thick. Bam, right there. Alright, so I'm gonna try the fish first. Nice fried fish, right? Get some of that pepper. What do we got here? What fish is this? Tuna. Tuna? I was gonna say, very dense. I love the pepper, man. Oh, it's not hot enough. Next to it, we have our bake. This one has cheese. Look at this. Love this bake. So, bake, fried dough. You can eat it all over the Caribbean. West Indies, specifically, right? Love the cheese. So, a mix of cheeses in here, right? Crispy on the outside, doughy in the middle. Amazing pepper. This one, it won't come out, so I have to like it. Yeah, it took a while to get out, but right there, right there. Love it. Good snack. Can we mix? Yeah, right? Get some of this. Tuna. Open this. So, this is not a salt bake. This is a fried bake. The contrast. Lots of meat. Oh, so delicious. Next to it, we have a ginger. Ginger drink, right? Oh, that's good. So incredible. So much ginger. So potent, man. We have the bake. This is just regular bake, right? So, best thing to do is open it up, right there. Just have it like that. Just, fried dough. Just gonna add some pepper right here. Why you like the pepper so much, man? Oh, man, because I like heat. He's got a stomach of steel, this man. Yeah, you know what they call me? Pepper God. Don't watch it, man. My man here. He's not getting my joke, man. I love everything. The bake alone is fantastic. Add some pepper. Love the tuna as well. Super nice. Here, Nate, you can have the rest of that. No, it's good. It's good, right? Yeah. And again, he has shots. He has super delicious drinks. This is good. So, right here is Chateaubenny or culantro, right? It's the cousin of cilantro. And right there, we have the hard one. You can have that one. Oh, thank you. So, you know what? I'll take it. No, I'm ready to wait for the water, please. Oh, you need water? Are we gonna take a shot? Yeah, man. Ginger. Appreciate the hospitality. Thank you guys so much. Thank you. Happy Independence to everyone. Yeah. Can I have some water? What's wrong with you, my friend? Is it strong? Oh, it's strong. That's why you get the water to the side. From my understanding, after each glass of alcohol, you have a glass of water and you'll always be fine, right? Yeah, but it has to be water. Everything else is not. Oh, well, that's our little experience here. That's nice. I love it. He's my family. Yeah. No, he told me you're his uncle, right? Not uncle. We are cousins. Cousins. Related. Related. Thank you very much. I got this. Let's go, Bongo! This is amazing. This is like a tiny little village, huh? This is like street food here, but not right now, right? I love it. So, there's like a small village right here on the highway. So, separated by the highway. Here's the lower part, higher part. Very gorgeous. Welcome to one of the landmarks on the island over here. And this actually marks about halfway between Rouzou and Portsmouth. Take a look at it and tell me what animal you see. Turtle? No. I'll just tell you to cut the chase. This area is called Gêles-Lyon. Gêles-Lyon. If you have some French background knowledge, you know it says the lion's mouth. So, like Simba in The Lion King, where he's looking towards the sun. If you look at the peak of the mountain here, if this was the forehead of the lion, come down here, the nose is about halfway. So, it goes that way. So, it's like Simba looking like this. The Gêles-Lyon. And right here is his kingdom. This is his kingdom. So, when there was no vehicle or traffic to Rouzou, we used to go to Rouzou by boat. Wow. The captain would usually stop around here and ask the men to stand and bow to the rock, the lion mouth. And if they didn't do so, you'd threaten to throw them or feed them to the lion. Wow. That's amazing. I'm sure, man. Look at that water. Yeah. Where do people do whale watching here? I hear that's a big... Down in the south and some in the south. So, Bono, what did we just do? Syndicate area, free of farms, tried all the fruit. Amazing experience. Then we came down on our way south and we stopped at that, you know, quick spot, had a drink, had some... Called the shots. Called the shots. Called the shots. So, we had drinks. We also had some bakes. Really nice. And that's our adventure this morning. Now, we're going to head up to some place called Mero, right? Yes. Mero. And we'll see you there. Guys, I hope you enjoyed this video. If you did, thumbs up, comment below, subscribe to my channel for more awesome travel content. And we'll see you in the next one here in Dominica. Let's go.