Authentic Trini Breakfast Feast! 10+ Trini Food Dishes in America!

Good morning everyone, I hope you're all doing well. This is David Hoffman from David's Bin here, coming at you from Lauder Hill, Florida with my girl Nina Unrein. Hey guys! You're back. Yes, I'm back. I'm excited. Today we're going to be having Trinidadian breakfast. Yeah, we're here at Joy's Roadie Delight, right? Yes, yes. So it's 92. This place makes authentic Trinidadian breakfast. I'm excited. They have a variety of food, but the breakfast is what I'm here for. Yes, first time for me. First time. Yes, I'm excited. Okay, so I just got back from Trinidad. I'm going to have some doubles and some pies. Let's go inside. It's my first time, so I'm looking forward for this. You want to go in? Got it. Yeah, I got it. My man, how you doing? Wonderful. Everything good? Yes, definitely. I'm sorry, what's your name again? Pradeep. Pradeep, Pradeep. Yeah. Hi. This is Nina. How are you? Hi, Nina. Hi. Hey, how you doing? Nina, nice to meet you. So we're going to go in the back and see how you guys make doubles. Doubles. So doubles is like, it's almost like chole batore, almost Indian style. It's a bara. I'll show you right now. Okay. All right, let's go. That's it right there. That's the bara. This is the best. Look at that. So if you guys don't know what this is, this is bara. These are basically dough that's rolled out, flattened, and they throw it in the fryer. Takes five seconds. That's it, five seconds. My last day in Trinidad, I did four doubles and one triple. So we have all the chutneys. You guys have peppers, lots of pepper, right? Oh, it's the best. Super, super spicy. Oh, she's doing pilori right here, right? Yeah. So if you guys don't know what pilori is, that's chickpea with flour ball, right? It's like almost like a donut, but it's savory. It's not, there's no sweetness to it, right? And right here, you know, they're making like a million of them, right? So they just keep going. So it fries up, takes about two or three minutes, flips them out, moves them all in, right? And then there's more of this. Oh, so there's the aloo pie. Okay. So right here we have the aloo pie. How are you doing? You love it, right? Yes. I'm excited. It smells amazing back here. Everything looks fluffy and fresh. I'm ready to go. It's good. It's good. Mango, tamarind and apple also in it, green apples. I have the pepper and the cucumber and I bring some tamarind chutney also. So are any of these spicy or no? It's spicy. That's spicy. So this is the spicy one. You can see, I mean, there's a lot of like chili flakes inside, right? Some seeds in there and the other ones are mixed. So that's mango, apple and tamarind. So that's going to be a lot sweeter, right? Tamarind is super sweet. So these aloo pies are almost ready. See, they're golden brown, beautiful. That's exactly how you want them. And so how do you guys do it? Do you open it up and fill it up with chana and all the chutneys as well? Yes. Okay. So traditional, as authentic as it gets. That looks so good. So two times a day they do this. So over 200. So he's from Guatemala. She's from El Salvador. So we're talking about Central America here. These guys, they're just too focused right now. Yeah. So what I love about they're so fluffy and you eat them in two bites. You're supposed to do it in two bites. I'll show you how to eat this. This is the best. So you can have, you know, a double, triple, a quad, however you want it, you know, but usually it's just chana, chutney and that's it. So So as you guys know, I was recently in Trinidad and there, the way it works is a little differently. They just make millions of these, right? And then they put them in the quarters just like this and they take them out to the vendors and then the vendors buy from them and they sell to the people. So it's a little different, right? But same procedure here. It's fresh daily. They make it three, four times a day. So whenever you come, you'll get it fresh. We're doing it for breakfast. It's already like nine 30 in the morning. I can't wait. This is going to be so good. So these are the Polaris savory donuts. They are amazing. This was the chutneys and the roasted pepper. By the way, Nina hasn't tried the spice level of Trinidad. Trinidad is real hot. You guys have a, one of the hottest peppers in the world from my understanding. Yeah. I didn't go that far down. I think it's South, uh, Southeast is where they have the plantations, right? But this is going to be so good. I can't wait to eat the scorpion. Yeah. Scorpion pepper. Sorry. Sorry about that. So let me, let me try this. Let me try this. Look at this guys. Oh, they're hot. They're hot. All right. So the Polaris are ready. So the way it works, pick them up, let the oil drip out a little bit and then drain it. You don't want it to be too oily. Give it a second and then straight in. Wow. This is so hot right now. That's the perfect color, right? Golden Brown Has to be Golden Brown. They're so fluffy. They're so good. Well, I cannot wait to eat. That's heavy, huh? No, no. I thought she was struggling there. I know, I know. It's a tree anyway, you know? Perfect. And right here guys, we have Dal Puri. So lentils, Puri. Yeah, it's a good piece. Oh, wow. This is a nice flattener. It's a huge one, I did a 22-incher in Southern Trinidad. So right now she's doing the Dal Puri. So it's split peas with bread. It's a big, it's almost like a huge Paratha, really. It's less of a Puri, more of a Paratha style. Massive, massive roti. Nice. So you just flatten it and then you put it in the presser, right? This is a pressing machine. Oh, wow. Puffs up. What's funny is it doesn't really have Puri properties, like Puri is different, you know? Puri is almost like Bhara. That's Puri. Yeah, she folds it. Beautiful. And that's how we have the Dal Puri. So the difference between a Dal Puri and like a roti is the roti is already stuffed. You stuff it. This is just, you're just the layers of dough. And then you have to put the meat in it and the potatoes and then you wrap it. Exactly. Okay, got it, got it. And then right here, he's going to do just a Paratha. Look at that. That's a lot of oil. It's incredible. It looks like a gas station here. Gas station oil. That's amazing. Wow, that's a lot of oil. Beautiful. So he just slabs on a bunch of oil. Beautiful. Look how nice it is. All that dough. So this is a regular Paratha. It's like a 22-inch Paratha right here. India is not like this. You guys use different techniques and different tools. I think we're almost ready. We have the Paratha, we have the Dal Puri, we have the doubles, we have pies, and we have Pillari. And a lot of this is mainly plant-based. So no, I didn't know that. So that's neat. Yeah. Yeah, it's all vegetarian, but they also have meat if you want to add it to the doubles, to the pies, and obviously to the breads. You can feel it. Yeah, I feel that. Oh yeah, fluffy. Oh, reminds me of a South Indian Paratha. So which is this one? Dal Puri. Now that's a Puri. Look at how, it's like a pillow. Oh my gosh. The steam hit me in the face. It made me hot so quick. Right here we have a traditional doubles. Yeah, so I show her what it's about, you know. Okay, we're ready. All right, we're ready to eat. I am so impressed. Yes, I am starving. I'm ready. Let's get this. Let's go. I know. It's gonna be good. It's gonna be good. Hey, thank you so much. Thank you. You're the best. Thank you. We're gonna be eating outside. It's gonna be amazing. So many good things. I'm ready. Oh, so he's got the doubles and the triple here and the solos. All right, we're gonna eat a lot of food today, but we're gonna start off with the most traditional dish in Trinidad, doubles. Yes. You ready? Yes, I'm so ready. All right, so I got a triple. This smell is amazing. Yours is spicy though, right? Yeah, so it usually comes with a few different chutneys and pepper. I got the pepper, of course. Look at that. Nice and soft. Yeah, I'm excited. Let's try this. So mine's a triple. So I got three, right? Three Parathas. Why I got three was because I wanted to show you the difference, right? So in the beginning, it was usually one and they had the Chana, the chutneys, and then people were like, no, let me get double, like give me two Parathas. And then that concept just came out. So now it's called doubles no matter what. Now it's doubles instead of it being Paratha and Chana. So the way you do it like this, like literally you grab this and you pick it up like that. And you're gonna bite right into it. Yeah, and so you should do like this and you should bite twice. Yeah, so I'll show you how it's done. So we have the cucumber, I have the pepper. So this is gonna be spicy. So it's two bites, right? You can actually do it in two bites? Really? It's like I'm in Trinidad. Wow. Oh man, that's some hot. It's like roasted pepper. Oh, yours is spicy. Mine is delicious. Mine's spicy. Yeah, go with less spice. This is hot. But yeah, so that was one bite. This is so fluffy. I know, super fluffy, right? And flaky, yes. And moist. Yeah, I mean it's everything, right? It's the perfect combination. Savory. If you want more sweet, just add some more tamarind chutney. Oh, and it has so it's mango and tamarind with apple. That's a very unique chutney. And then watch this. One more bite. Oh shoot, yeah, you're a pro. I'm gonna try. Wait. It's so good. That's hitting. I know, I know. It is hitting the spot. So in Trinidad, they usually do this in the mornings, right? I mean, they're all day. This is breakfast? It's, I mean, you can have it for breakfast because they're out there at six in the morning. Right. So it is a breakfast item, but it's also an all-day item. And I love the fact that you have that, you know, plant-based option. Like, I never knew that with them. Oh yeah, they're very veg culture, but then they also have, of course, they have all the curries. Dude, I ate armadillo, the tatu. It's called tatu. It's armadillo. Craziest curry of my life. Had iguana curry. Really? And there's curry iguana, right? What does it taste like? Is it good? It's so good. Yeah? So good. Yeah, I did it in the Coral River. Okay. Oh my gosh, like in a river. Yeah. In the middle of nowhere. It's like an hour drive from Port of Spain. Oh, I know. And then I go in for the next one. So I got a triple that I want to show you. I mean, I don't have to eat the whole thing, but you go like this, right? Just pick it up. It's literally like a super soft taco. Yes. Go ahead. Oh, I can do the spice all day. Yes. If you haven't tried this, go out of your way and come here because you just got to see how fresh they make this. This is every day. That's the best part because some places, it'll be like, if you have it at four in the afternoon and they didn't make it fresh, it's going to be bad. It's like a home cooked meal with grandma in the back, really making you that good feel. Yeah. You won't feel good. Dude, this is amazing. This is amazing. This is amazing. Thank you guys. This is so good. A little over 30 years of practice. Masters. 92, exactly 30 years. Masters. Oh, wow. It's hot. Oh my God. This is hot. Yours is hot. When licking your hands is allowed. Love it. Can we try these? Oh yeah, yeah. So these are solos. So this is what you have to pair the doubles always with. This is like the drink of Trinidad, especially that one. So it's like, you know how you always pair burgers and fries and a Coke? This is that pair. This is the pair. Okay. This is the pair. Wow. I'm hot. I'm hot. It's spicy. Oh, this is actually good. I know it's good. It's good, right? Yeah. Because it's sparkling, right? So it has like a little bit of gas. Is that banana flavored? Yeah. So there's banana and that's cola champagne. Yeah. So it's more of a sherry, right? Yeah. Like a cherry. This is good. I'm hot. But here we have some more food, right? So this is the Peloris. Oh yes. This is what we, oh my God. Yes. Just having some good food, man. The best ever. That's how you eat it. Yeah. That's how they do it in Trinidad, right? They eat it straight in the car. So you just pull up in your car, get the double, get the pie, get in the car, eat. Bon appetit. Enjoy. All right, let's eat. Too much food. I'm ready. Oh my gosh. This is too much. So what do we have? We have the aloo pies over here, paratha, pelori, curry goat, curry shrimp, tomatoes, chokha, baigan chokha, which is eggplant, pumpkin, curry potato, and green beans. Green beans. Curry green beans. Curry conch and a dal puri roti. Apple jade. I'm gonna tell you, the curry conch. Curry conch, it's one of the best things on planet earth. That snail, you have no idea. Nothing like they do with Bahamas. Bahamas, they fry it. This is better. Sorry, Bahamas. I thought this was gonna be breakfast. This is like a... This is a brunch. This is a brunch. This is a brunch. Exactly. Right here, we have the paratha, right? Yes. Look how beautiful it says. Nice and flaky. Soft, moist. So the way we do it, just break off pieces, right? So if you want, grab a piece. Just whatever you want. Just rip, right? And then from here, I'll serve you some conch. Yes. This is what we need, right? I love conch, actually. Oh, conch is the best. It is so good. You guys don't know what conch is? It's basically like a snail, right? Yes, it's from the ocean. It's a pretty big one. Yeah, in Trinidad, I bought my daughter's huge conch shells. Huge. Yes. And it was like five bucks. Amazing. Can you still hear the ocean? Yeah, you could. They say there's a reason for that in terms of like the waves keep hitting so many years, supposedly, that it locks the sound in. Yeah, I mean, I don't know. I like it. I like it. I like it, too. You ready? Yeah, let's do this. This is so good. Listo. Oh my gosh. Oh, it's so good. Love the texture. Nice and tender. That curry. Yeah, it's not too spicy. And what's awesome about the barata is it soaks up that curry. If you use a spoon, I get it. But you need to soak up all that gravy with this bread. And if you want more gravy, there's more in there. Just dip and go. What a meal. And this is breakfast, but it's also lunch and dinner. You can eat all this whenever you want. So good, right? I know. I'm so happy. I'm so happy, too. This is feel-good food, right? And you can eat it anywhere. Anywhere. We literally just saw a guy eating it in his car. Just amazing. And he made no mess. No mess. That's how you know they're professional. Yeah, and you know what's crazy is that I've been born and raised in Miami. First time in Trinidad was a week ago. Oh, really? And it's only a four-hour flight. It's right there. Wait, what? It's crazy, right? I know. I loved it. I know. I loved it. Oh, yeah, right? Like that. Nice and flaky. Beautiful. You master this. Thank you. Yeah, man. I think India has taught me a lot, right? This is the apple jay. First time trying this. I'm brand new to this. Have you had this before? I tried it. Oh, you haven't? Okay. I tried all of them there. Yeah, because every time you get a double, they'll give you one of these. I mean, if you want. Oh, I like this. It's very light on the bubbles. It's like a clean taste. So good. Very refreshing. That's the best part about all these drinks. They refresh you in that heat because it is hot in Trinidad. And so what do you want next? Are you going to? Yes, let's try the shrimp. All right, so right here we have the curry shrimp. It's almost like, it reminds me of like one of these Spanish dishes. Almost like garlic shrimp, right? You eat it differently, right? You eat it with the paratha. Just like that, right? Oh yeah. So good. Nice curry. This is amazing. Is this considered the, like in my culture, the rice is the main thing. Yeah. This is their main thing. Bread. Yeah, bread way more than rice. Of course, they have rice. They have, they have like a pilau. Pilau. Pilau. Yeah, you guys say it a little differently, but it's similar to the Indian style, right? I'm just going to like churrow it in this curry. Yes. Loving it, huh? We have so much to taste. I'm afraid we're getting full. And I'm trying to taste everything on this plate. But I am going to have this shrimp. It should be so good. I'm kind of cheating. I'm doing the, a mixture. No, it's good. It's good. Yeah, mix the calm, mix the shrimp. You know, I like the curries, how light they are. They're more like, like more liquidy, not too thick gravy, you know? And not too spicy either. Obviously, if you want spice, they'll add it. They have a lot of pepper. Yeah. So like what I do is I open it up so you can see how fluffy it is, right? Remember, this is not potato. This is straight flour, right? All purpose flour. Is it spicy? No, that is the mango tamarind, right? Oh, so this is tamarind. So this is gonna be super sweet. Okay. Think of like all the Indian food we've eaten together. Yes. It's very similar, right? So they, and they have a lot of tamarind down in Trinidad. I'm gonna go braver though. I'm gonna go brave. Uh oh. You think it's too hot? I'm thinking it's hot. Is it? Yeah. Yeah? Of course. It's like, it's murder. Because they roast these peppers. Wait, let me taste it. I'm just gonna, I'm just gonna taste it. All right, just taste it. I'm scared. Should be. It's heat. It gets to you. And I feel it in my head. I start sweating, you know? Trinidad in the hat. It's hot. It's hot in Trinidad. And that was just a little, no, this creeps up on you. It does creep up on you. And you feel it here and your saliva just starts coming out like of everywhere. That's mango and apple. Oh yes, let's try that. Ready? It's the mixed rice. You get the mango and tamarind together. That is really good. It's my first time having that. So good. It's my first time having this. Oh yeah? Yeah. Yeah, this is very similar to like a, in India, like a bonda. It's really nice spice. Yeah. I mean, it's good. Great contrast, you know? Spicy, sweet, and savory. That was amazing. It's amazing. The goat? The goat. We should do the goat. I'm the goat. Look at that. I'm excited. I'm gonna give you some. Here you go. And I think for this one, we're gonna do the dhal puri, right? Okay. So same thing, right? And look, so the inside, you can see, you see the split peas, right? Right there. So it's like lentils, right? Beautiful. So you just grab. Yeah, you just grab a piece, right? Same thing. Just grab a piece. And then with this, we go in here. Oh, it's gonna be great curry goat. And this one, as you can see, the gravy is a little more brown, right? Usually it's how it is with like a darker meat. Right? Nice and tender, right? It has a smoky taste to it too. For me, goat and lamb, the best meat on planet. Oh my gosh. Goat and lamb are the best. You know when I discovered goat, first time I had goat was at a Haitian restaurant. Oh yeah, of course. Congratulations. Like the food is amazing. So good. Wow. I gotta try this food. What do you think of dhal puri? Good bread, right? I love all of it. And you have more respect for the food when you see how it's made. Of course. Because you just see these little round balls and you're like, yeah, great. But the way they're made, wow. Mastery. I just love watching it being made. I mean, I start salivating watching, you know, it's just amazing. Then you get ready for eating. You get ready. Okay. So lastly, we have the three sides, right? The chokas. So three of them are chokas. So the one's like a pumpkin mash. This one is a potato, like I'd say like potato curry. Yeah. Very similar. And then you have tomato choka. Eggplant choka. So basically just roasted, right? Yes. So over fire. That's why it's going to be smoky. And we have both breads. I'm going to try the flaky one. Look at this. Perfect. Oh yes. Oh, it's hot. This is the one that got beat up. What did you want to try first? Oh, I'm doing eggplant. Of course. Let's do it. So I plan to say that. Yeah. I love how flaky this bread is. Oh yes. That's a great combo right there. Look at that. Cheers. Cheers. The onions. Nice. So smoky. I was going to say you can taste the smokiness. I was just going to say that. Oh, it's spicy. A little spicy, right? Something. You have a thing in there. I'm going to try the pumpkin next. I love it. Sweet. I'm going to try tomato. Tomato. Yeah. Let's try it. And then I'm going to go to the pumpkin. These are the different add-ons you can use on any of the breads. You can add it onto the pie. Anything. Yeah. Whatever you want. Yeah. That's the cool thing because for them, everything is edible. Yeah. So you're allowed to combine, you know. Well, I feel it. A little bit of spice. I don't know where I got the spice, but one of them gave me spice. Yeah. One of them. Oh yeah. That was so nice. It's almost like a salsa. The tomato. Try the green beans next. That is sweet. Nice. Oh, green beans. Yes. You know what's nice about this culture? You can put your fingers in the food. You can connect with it. Not just in the kitchen, but while you're eating it. I mean, for me, that's the best way to like, there's two things. The best way to like eat food with hands because the connection to it. Right. Yeah. We were born with our hands, not these spoons. Right. And then also eating with somebody is the best way to get to know somebody. Yes. And then their culture, you get to know them like literally at the core. That's why I think it's so fortunate. You're like literally looking at the whole world. Most people like live and die in their same little spot. Explore right here. So guys, how are you doing? Good. Good. I was in Trinidad last week. Yeah. It is good, man. Awesome. A Trini. So many Trinis. Love you guys. You're in the right place. Best food in Fort Lauderdale. You'll find right here at Joy's. Perfect. I love it. All right. We love it. We love it. We're full of joy. All right. Lastly, we have the pies, right? So these are aloo pies. So there you have a variety. I don't know if you guys have it here, but cheese, eggplant, and then aloo is a staple, right? Wow. Look at this like golden brown and always hold it like this because obviously it'll open up. Right. This is like a massive like samosa. Oh wow. Look at that. Yeah. It's like spiced potatoes. This is how you're supposed to do it, right? And then you can dip it in anything. And oh, then you fill it up. Oh, you know what? You guys have it open here. Yeah. Right there. I mean, you can fill it with everything. And we also kept the goat. So you can mix any flavor you want. Any flavor. Any flavor you want. I mean, they usually add three to five chutneys. Really depends on the, you know, the vendor because everybody has their own stuff. And then obviously this is not going to be veg. We're adding some of that meat. You want some? So this is like a Trinidadian sandwich. In a way. In a way. With cheese. Anything. Anything. And then you also have it like they literally fry eggplants just like this. They fry it and that's it. And then you got the sweetness. So if you want it sweet, you know, I didn't add any sweetness. These are good. Yeah. I had some. These are good on the goat. Oh yeah. On the goat. Oh yeah. Oh yeah. With the goat. Great combo. Good call. Oh yeah. Look at that. You have little potatoes coming out. Like stacked with it, right? Like packed. I love this. So good. This is going to be a little hot now. I'm going to add a little bit. What's great is how you can make it anything that you want to. So if you want it super spicy, not everybody has to be spicy. Maybe just one or two bites. Exactly. Sweet on this bite to cool it off. It makes sense. And you know, it's crazy. I went to some vendors that like, it's like you have to have them with the spice because they're like known for it. Okay. Like super hot. Like super hot. I could imagine. Oh gosh. Does spice ever make you cry? Of course. Yeah. Not that bad. It doesn't make me cry so much. It makes my head sweat. Like whole thing. That's why I know it's hot. All right. I'm getting a dessert. All right. Lastly, we have the cassava pown. Dessert. A little bit of dessert. Some sweet. Yes. I think. Is it sweet? It's definitely sweet. We're going to find out. This one right here. So it's nice and uh, is it hard? No, it's soft. It's dense but at the same time soft. Yes. Oh, this is going to be sweet. I'm sure. Cheers. It's like bread pudding. Bread pudding. In a way. Like bread pudding. Yeah. Okay. I like that. Oh, it's amazing. Cassava. Coconut. Coconut. I was going to say it's like a grated coconut inside here too. And then these are like korma. Korma. Korma. Okay. Sweet as well. What's that taste? Ginger. Ginger. I was going to say. Yeah, yeah. Remember, huge Indian influence. Nice. They have a lot of the same stuff, right? Nice. Ginger, tamarind. Curry. Currys. I love this actually. So good. Gotta try it. I like these. And that's it. We did it. We did it. Come visit Joy's. Joy's Roy's Delight. 30 years in business. You just have to come here to Lauder Hill, which is like Fort Lauderdale, right? And in the month of October, they get super busy because of the Caribbean festivals in October. So the week before and the week after they are slammed. Yeah. And if you guys want to come here on a Sunday, because Sundays you guys have an even bigger breakfast menu, right? And you guys also have Trini Chinese from my understanding, right? So that's another thing they have. Trini Chinese. What was your favorite thing? I like the curry. Okay. The goat. The shrimp. Okay. The bread. So everything. Everything. I mean, for me, it's the conch and the doubles. Conch and the doubles are the best. Yeah. Conch was good. Yeah. I think all the food was amazing. Yeah. Love those pies. Everything here is made with love. You guys can see it in the kitchen. Make sure you come to a place where you can feel like you're eating from your home, from your grandma. Yes. If you want to eat Trini food in South Florida, come here. It's in Fort Lauderdale. They named the street after this restaurant. Yeah. It's that good. It's that good. Yeah. Well guys, I hope you enjoyed this video. If you did, thumbs up. Leave me a comment below. Subscribe to my channel and her channel and we'll see you in the next trial food adventure. Bye guys. Solo. Where's Han? Where's Han at? It's a bad joke. It's a bad joke. It's amazing.