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

Most people come to St. Kitts and Nevis for the views, but I came to eat and to understand the story behind these islands. Today, we're taking on a massive food, culture, and history tour from saltfish, fresh coconuts, seafood, tacos, beach bars, to the KFC that has people making very bold claims. Along the way, we'll ride through the island on the iconic train, taking in some of the Caribbean's most beautiful forest and coastline, spot monkeys, and learn about the history and national heroes that make St. Kitts and Nevis so special. We made it here to the top of Brimstone. This is the fortress here in St. Kitts, long history here, French, British, and I'm here with O'Keefe. He is the owner of 1762, so that is 1762 degrees, correct? Correct. And so what do you guys do here, O'Keefe? So what we did here is on this fortress of Brimstone Hill, we created a nice luxury restaurant to enhance the culture of Brimstone Hill and also St. Kitts on the map. Look at this. Walking down these beautiful stone stairway. It's incredible, man. I can't even believe this is still here. I can't believe it myself. This is just amazing. That's incredible. Oh, my God. This is... Look at this view. What? This is incredible. Look at that. So these are all walls right here? Yeah. Look at that. So what they did was water would come off the roof and come inside here, and it stored the water here for them back in the days because there's no pipe water here. Even right now, I'm using cistern water from the rain itself, and it used to gather in here and go down to a tank, which is down there. That's just amazing architect they did here. So all the rooms were like this. Imagine 300 years ago, people were sleeping here, looking outside, making sure no one was coming. Incredible. All Englishmen. Excellent. So, James, we're making a saltfish flatbread. Look at this. Flatbreads right here, tomato sauce, the saltfish, mozzarella. This is almost like a pizza. Yeah. So now we're going to put some marinara in here. All right. So he's putting the marinara on top. I'm personally a huge fan of having breads with fish, anchovies, sardines, however you want it. This is amazing with the saltfish. It's a great... This one, Caribbean thing. Yeah. Very Caribbean. Saltfish is, you know, a staple for basically breakfast in all the islands, like saltfish and bake. The saltfish itself. Yeah. So we're going to cook this on peppers, onions, and we need to top in here. Yeah. Give me a lot of saltfish. I like the saltiness. Yeah. I like the saltiness. All right. So next is the mozzarella cheese. I'm going to grab a good portion to layer it on top. Mozzarella cheese is the best glue for any flatbread pizza. Yeah, definitely. That one. Looks so good. I can't wait. It reminds me of like the Detroit style. Like a little deep dish, right Nate? Put it in the oven. Chef's going to put it straight in. How long is it going in there for? Roughly like four or five minutes. Four or five minutes. Perfect. Next we're going to make some crab cakes. You pour a little bit of oil. Not much. So he's going to put the crab cake. Those look like good crabs from Jamaica. We know we love our crabs from Jamaica. Alice! My man is from Jamaica as well. Hey, where are you from in Jamaica? Kingston or where? Clare, Kingston. Yes, I'm from, well, my mom is from Portland. My dad is from St. Catharines, same place, Kingstown. Okay, amazing. Hey, Portland has some of the best food, by the way. Crab is going in. Nice. I love the crumble. So the crumbs is on the top. That's why I see it kind of a little bit crumbled like that. When you see the patties bubbling like that, then you just turn on your heat and let it cook on slow heat because you don't want your crab cake to burn. So it's going to be a little crunchy then, this one. Yes. Do we have any scotch bonnet? We're not playing with no scotch bonnet here? You have to go to Jamaica for that one. So question in St. Kitts, is there any chili? Is there a spice? Yes, we do have chili. You have something? Yeah. I'll put something on the side for me. We don't want to flip it twice. Just one time and that's it. It'll be done. Notice you can smell the flavor coming off. Smells great. All right. Local crab come from the ocean. From the ocean? Yes. Okay. So it's none of these muddy ones. It's not a land crab. No, it's not a land crab. That's exactly what I'm saying. Here we go. He's going to flip it right now. You don't want it to break. Look at that. This is the color that you want to see. Oh, I love that. That crispy crunch on top. It almost reminds me of kenefe, like fried cheese, the way it looks. It's amazing. All right. So you take it off and then you bring it right over. There we go. So he's going to add two different sauces on the side. Look at this view. What? See a ship over there? All right. Let me grab a piece of this flatbread. Beautiful cut. Look at this bite. Can't wait. Oh yeah. It is like a salty, cheesy, very soft bite. What I like is the flatbread is not too crispy, still a little doughy. Reminds me of my childhood, having pizzas, but saltfish is different. I've been eating saltfish probably my whole life from Miami, but saltfish is a very unique taste, especially in the mornings with the bake, but this with the cheese and some of the parsley on top. I mean, I'll tell you, food's amazing, but the view, I can't stop looking out there. I'm mesmerized. This bite. I've had a lot of flatbreads in my life. That's an amazing bite right there. You really see all the different flavors and textures right here. Bell pepper. Oh, he gave me so much saltfish. Crab cakes, another one of my favorite things on the planet. Crab in general. Lobster and crab. But look at this. Wow. It's like super crumbly, this one. He said to try it with some of this sauce. So crumbly. Lots of chunks of crab in there. It's crispy, but it's also very, very soft. Now I can climb the castle. Okay. That was delicious. Wow. Saltfish flatbread. Incredible, guys. My man. Thank you, bro. Thank you. I've traveled all of Europe. In Spain and Portugal, I've been to so many castles, and I've never experienced this where we have a restaurant overlooking the ocean. We have a volcano behind us. Super lush green. It looks like Jurassic Park out there. We have the cannons here, and then we have this beautifully renovated UNESCO World Heritage site. This place is amazing. We're going up to the top, Fort George. Right here, guys. Look at this pathway leading up to the fortress. It's incredible. Seeing this, it reminds me of being in Portugal, Spain, Italy, in a beautiful castle, but not with this view. Look at the view. Caribbean Sea, the restaurant. What a beautiful restaurant. And you have the rest of the fortress over here. We have the volcano, the rainforest. This is like my 1,084th UNESCO World Heritage site. Why do we keep doing this? Because I love it. Look at this. Dude, this is nuts. I didn't expect this. It's like a, you know, this is like a moat here, like a castle within a castle. That's what I like about the castles here in the Caribbean. They're all like dark and gothic-y. Let's go this way. Wow. We got the incredible view with the cannons. Probably the best view I've ever seen of the ocean from a castle. Straight up, this is amazing. I've been to so many of them. This one is just, look at this, the view, the islands. We still have to go in here. Let's go. Follow me. Let's jump in here. And here we go. Entering the fortress. What? As soon as you pass through the gates, you have stairs leading up to the top, and then you have these going down right here. Wow. This is like a mini city. If you see it, the bakehouse, the powder store, these are all different rooms that go around the entire center. Let's see. They got some cannons in here. I think each room has something else. This is a museum. This is part of the barracks. All right. So, I made it to the top of the fort. Wow. Look at this. Oh, my God. You got to be really careful. This is like the Pentagon-style center of the fort. The French, the Spanish, the English used to do that a lot. This is dope. Man, this is truly incredible. Hey, man. One of my favorite UNESCO World Heritage Sites ever. Sequeira de Neves flag, amazing, beautiful, two stars. Let's start from the top. Green, which means the land, yellow, which means the sunshine, black, which means the heritage, red, which means the blood that was shed, and then we have the two stars. It's hope and liberty, but for me, it's St. Kitts and Neves. The British built this castle. There's 800 soldiers stationed here. At one point, the French came in and started invading with 8,000 men, but they couldn't take this castle. They took the bottom and parts of the area around us, but they couldn't get up here. I'm going local today, guys. I'm doing KFC in St. Kitts. I've done it in Jamaica, Trinidad, Dominica, Grenada, Antigua, I mean, nonstop. I'm not going to edit that out, but whatever. Let's go with it. I think we're going to do a zinger. Let's go for the taste. St. Kitts. It's the best one. St. Vincent says they got the best. Oh, St. Vincent, we also had it. Check out the series now. St. Vincent and the Grenadines. Man, I can't even believe it. KFC again, mate? Yeah, my name is David. How are you? I'm good, David. And how are you as well? I would love a zinger combo. Thank you so much for choosing KFC. I do enjoy it. All right. Thank you. So I'm keeping it traditional. I'm eating on the car. Usually it's on the hood. I wanted it to not be so messy today. So I'm going to do the zinger right here, guys. Here we go. This is the ultimate KFC taste test. We're doing the zinger for the gold medal. Who has the best zinger in the Caribbean? We need St. Lucia. St. Lucia, we're coming for you. They should change the name of this to David's Been Here Zinger. Mmm. Nice, tender, moist chicken. I do love the mayo. In terms of taste, I'd say it's up there. I'd give it an 8. It might be up there, man. One of the best I've had. Man, I follow you on Instagram, man. Oh, man. Thank you. Good to see you, man. Thank you so much. Enjoying KFC? Oh, man. I'm loving it. It's becoming a 10 out of 10, the zinger. St. Kitts? St. Kitts. Surprisingly, man. Yeah. You're going to love it here, man. What's your name? Mix. Mix? Yeah. So tell me, why is your island so special? I already feel something special here. Mountain. Sea. Too close. You get the best of both worlds. And the food. You can tell. Dude, thank you. Thank you. Appreciate it. So I'm trying KFC. I think it's pretty good, man. But you should get someone local. No, for sure. We always do this. Whenever I go somewhere, we see who has the best KFC. There's a battle going on, you know? And we're going to try. I think this is fries? Right? They gave me fries? Yeah. This reminds me of almost like Czech-ish fries. Nice and crispy. With the honey mustard. Need it. Woo, it's hot. What do you think? Oh, it's good. Oh, man. Nice, crispy. Super soft in the middle. Crunchy on the outside. That looks like a St. Kitts win. St. Kitts might win it. It should be. Yeah, fries for sure. It should be. Yeah. Hey, phenomenal. Yeah, I'm indulging right now. I'm enjoying the sunset. Look at the sunset over the cruise ship. Thank you, Mix. Pleasure to meet you. Thank you. Hey, your name's awesome. Mix? Mixing it up. Hey, so I'll say it. That's one of my names as well. Oh, yeah? Mixing it up? Mix it up. Oh, I love it. In terms of fries, delicious. Best fries for KFC is St. Kitts for sure. It's so good. I'm eating multiple. Mm-hmm. Oh, it's everything you want on a fry. In terms of chicken, I say still, still Trinidad. Jamaica, maybe. No matter where you go in the Caribbean, KFC always has a line at the drive-thru. They make a lot of money. So when you're thinking about where to stay when you visit St. Kitts, you can stay at a hotel or you can stay at an Airbnb by a beach, and that's what I'm doing. I'm staying here at the Residence at Cocoshell Beach. Literally, right across from us is Spice Mill, right there. This is where we're staying. There's nine units here. We're staying in this one over here. It's a two-bedroom. It's epic. I love this apartment. So welcome to my beautiful apartment. This is it. As soon as you walk in, you have a couch right here with a TV. You can relax right there. You have a full kitchen. So over here, we can cook. You have a microwave. You have, over here, a beautiful fridge, completely empty, as usual. We always eat out. The island. You can just sit here, have some breakfast, talk to your friends. And then over here, we have a dining area, a small table, sits four. And then each room, it's almost identical. So this is one of the bedrooms. You have a nice area over here, so you can set up for your workstation. You have a TV again, and then you have a terrace. Beautiful out there. Look, nice, green, lush. And this over here is the bathroom. I love this place. Super spacious. High ceilings. I think we're at, like, 13, 14-feet ceilings. Love the glass and the marble. And my bedroom is literally exactly the same as that one, just a little more spacious, a little more room over here to open up my luggage. And then over here, we have the terrace. So this is the router. Just come here, connect to your Wi-Fi. Nice and cold. The air conditioning is above us. I've never seen this, guys. Look up here. Massive air conditioning unit. Personally, I love doing this, coming to an Airbnb. I don't have to deal with the lobby, check-in, lots of people. Just come in here, relax. If I'm on vacation, this is the perfect place because I'm literally just gonna go to the beach every single day. So that is the residences at the Cockleshell Beach. There are nine units. This is one of them. It's a few hundred dollars a night. Definitely worth it if you're staying in St. Kitts. You can come with your family or friends. And yeah, I recommend it, especially because we're next to Spice Mill and the beach is right there. This is the St. Kitts Scenic Railway. This is the only railway that carries passengers in the entire Caribbean. And this was used to transport sugarcane throughout the island back in the days. This train would go around from estate to estate, picking up sugarcane, and at the very end, bringing it to this point or the other point where we're gonna end up at. What's your name? Winston. How long are we gonna go for? Two hours? One hour, 45 minutes. Perfect. I love the tie, by the way. Let's get on the train. It's amazing. I love the flag. How you doing? Good morning. Morning. Good morning. Thank you. Martina, I'm excited. This is gonna be good. We're going to the top? Yeah, let's go up here. Let's go up here. Wow. We got the rum ready. It's actually very nice. Covered. So two hours like this? Not bad. So that's it. We started. It's gonna be an hour and a half, hour 45 minute ride all the way up the island. This is the volcano. So we got the mountains and then eventually the volcano. On that side, we have the Atlantic Ocean. And the whole time, they're guiding us and telling us a little bit of the history and how this started. And over here, we have drinks, so it's all part of the experience. You can get a pina colada, a mango, basically like different daiquiris, right? Yeah. We have pina colada, mango, we have strawberry, we have water, cold sprite, cold fruit punch, rum punch. So it's mango. What's the rum you have there? We have Belmont Gold Rum. Let me get one. Let me get a mango. Mango with the rum? Yeah. Can you imagine being here like, I don't know, 60, 70 years ago, just getting the sugarcane throwing on top? Perfect. So we're talking about a 9 a.m. drink? It's 5 p.m. somewhere. Oh, wow. Look at this view. Incredible. It does look like Scotland out there. The hills, very beautiful, lush and green. Beautiful island, look. So there's a lot of farming on the island. You can see over here a few farms, and then across, we have the Atlantic. If you look on the right-hand side, you can see some cane, if you've never seen cane before. This is some cane growing here. The farmer is also planting pumpkin. Wow, it's a nice view. By the way, some of the beaches over here are super rough. Everything on the Atlantic side, super rough, Caribbean side, very calm. Wow, we're so close to the water. Oh my God. That was actually very scary right there. Wow, look at this. You can't talk about the Caribbean without talking about shuriken and slavery. Here at St. Kitts, this is one of the biggest producers of shuriken up until the year 2005. And obviously, 300, 400 years ago, they started bringing in slaves from Nigeria. And this is sort of what remains of their folklore from that era. So basically, they're dancing with traditional clothing. I've seen some stuff like that in Nigeria, as well as some of the other islands. What I'll tell you about the train is that it's very wobbly. So just stay in your seat, don't stand up and try to get photos. And if you want, get another drink, it's free. So question, how long have you been working on the train? About 10 years. 10 years. Always like this? Packed? Yeah. So let me ask you, what's your favorite thing about St. Kitts? Everything. Everything? Yeah. How about the food? I love goat water. I love a bag of goat water. I love ribs, yeah. So I mean, for the people out there who never heard about St. Kitts, don't know anything about St. Kitts, what would you tell them about this island? Our island is very lovely, very friendly. And it's a very nice place to come and visit. Yeah. Especially on the train, you can come here on the train and visit. It's actually a beautiful experience going on a train like this. I've never done this because it's the only one in the Caribbean. So I mean, the experience is amazing going through all this lush. Look at this. This is Soldier's Bridge. Look right here. Oh, my gosh. Look at that. All right. So here we have a little sugar cane cookie. It's actually just like pure sugar cane. It's delicious. Pure sugar. Almost feel like they mixed it with coconut. That was delicious, crunchy, sweet. So we're crossing four major bridges today. So we're at this town in the northern tip of St. Kitts. Look, so this is where the Atlantic Ocean and the Caribbean Sea meet. You can see it. They cross. It's right over here. An hour 45 later, we are done with the tour. Let's go. We're going to meet the conductor. So you were up here the whole time? Yeah. Are you a catician? Yeah, I'm a catician. The sound here. The machine. Wow. The machine's behind us. The machine's behind us? Done, guys. Let's go. Wow. What type of monkey is that? African green vervet. That's the type of monkey, man. His name is Snoop Dogg. He's so cool. Yeah, we're live and lively in St. Kitts, you know? Oh, my God. This is how we do it. Make our money. Honest meal. Yeah, certified monkey. Put your hand like a cup. Sit on your hand and relax. And that's the highlight of the cruise. That's the highlight of the cruise right here. I'm not on a cruise, bro. Beautiful animal. One of the unique things about St. Kitts compared to the other islands is that they have a lot of green vervet monkeys roaming in the forest throughout the whole island. And we have gentlemen like Terrence who have a license to actually walk around with a vervet monkey, and then you can take photos with it. That's how he makes his living. That pet was bought in captivity. It didn't come from the wild. We don't encourage anybody going and eating tree mutton. Don't do that. This is Robert L. Bradshaw, the national hero of St. Kitts. And on our way to Black Rocks, we're passing through the town of St. Paul's, and that's where he's from. Now, before the St. Kitts and Nevis became independent in 1983, they were part of a group of islands called the Trinity, which is St. Kitts and Nevis and Anguilla. Now, when they broke off from UK, Anguilla stayed with the UK as a territory, and then St. Kitts and Nevis became their own independent country. He is the national hero, part of five national heroes of the country. He played a huge role in the history of these islands. Where are you from? We're originally from Barbados, but we live in New York now. Got some flying fish right there in Barbados. Oyster is the best. We'll be there in a few days. Oh, yeah? The cruise is going there. Oh, great, great. So, how long are you guys here for? Then we're going back to the World Cup. Oh, yeah? We're on the cruise ship. We're here on Royal Caribbean, so we're here for the cruise. Originally, we were supposed to go to St. Croix, but it deteriorated because of the weather. Oh, wow. I'll say this island is incredible, by the way. It is. I love them all. Yes, it is. Where did you eat so far? Oh, we've been at many places. Yeah, yeah. A lot of places, but today we're going to eat some jerk. We're going to eat some curry. Let's see. Let's see what happens. Okay. But, yeah, we're going to visit Black Rocks right now. Did you see it? We did. It's beautiful. It's really beautiful. And you can actually eat those sea grapes if they're ripe. The red ones, yeah. Okay. I think we need an umbrella, umbrella, umbrella. Hey, hey, hey. Rihanna, Rihanna, Rihanna. I know, I know. I love her. There she is. We love Rihanna. And this is it, Black Rocks. Whoa, look at the rocks. Huge. Wow, what a view. Let's go down here. So as you can see, the huge black rocks with the pumice. It's like almost just like a sponge. Massive volcanic rock. And that comes from the lava flow from Mount Limuiga. Massive volcano over here. And this is one of its beautiful creations. Look at that. Beautiful. All right, let's get a coconut. Fresh coconut right here. Hey, how you doing? What's up, David? You ready? David, man. It's amazing. Let's do it. There we go. We're popping it open. Good to have you, David. Welcome to the island. Nice and cold. Sweet. Yes, yes, yes. Just come out of the tree, too. Phenomenal. Yes. So, Damien, are you Catician? No, I'm Guyanese. Oh, you're Guyanese. Oh. I follow you all the time, man. You're my boy. We need pepper pot. Yes. I'll get that soon. I prefer pine tar. I'm more of a pine tar guy. You're more of a pine tar guy. That's nice. So you are from St. Kitts? I'm originally from Jamaica, but I lived here a good while, though. Almost 30 years. What is the most special thing about this country for you? Everything is special about here. People here are very friendly. Everybody lives like family. Yes. Very nice. How about the food? The food is great. And the food is actually combined by a lot of different nationals. You have Catician, they should have Jamaica, they should have Asian. You have a lot of different cuisine right here. That's one of the coolest things about this island is that you have a very big mix of Caribbean flavors. Right. It's not just Jamaican or Trini. It is a mix. It is a mix for everything. I want you to do me a favor. Could you just ask your audience to follow me and Marine Lifestyle? Yeah, yeah. Follow her, Marine Lifestyle. This is great. Oh, that one came out perfect. Look at that. It's like buttery. So many Guyanese here, right? No, just a few. Oh, just a few? Yeah, just a few. Most of them decided to stay home because, you know, the country is popping. Things are up like that. But so far, I'm here with the family, so I have no reason to go back right now. So I'm just schooling for now. How long have you been here? I've been here about 11, 12 years. Wow. Yeah, I live in my own house just up the road and so forth. So I'm enjoying it here. And you see the ocean behind me and a mountain view. I have ocean view and mountain view, as you can see. That's the best part. Yeah. And why did you choose this island? Because it's much more calm, more free, less crime rate is down to a level. And I wouldn't want to say that the living is so great, but it's better when you don't think about it. No, no, for sure, for sure. If you try to take it on, you're going to all over have problems. So this is much better for me, other than where I'm from. Thank you. I love this here, man. Thank you. Nice to meet you, David. Favorite Guyanese. Of course. Yes. Thank you, guys. Hey, Nate. We got dinner. So this is your bar? Yes, it is. Yes? Yes. And so your name is Reese? Reese. Got it, got it. And so we're doing beers here. So he said to do this one. It's called Skull. Yes. Is this a St. Kitts beer or where is it from? It's local beer. The light one. Yeah. It's definitely a light lager. I would say this is like something like Heineken. So what do you have here? Gar. Local fish. This is Gar. Looks like a snake or an eel. No, we call it Gar. All right. So I'm going to open it. Is that how we eat it? Yeah. We take off the. Yes. Yeah, because the middle we have a spine here. It's hot. Still very hot. The thing I don't like about fish is that. But look. Now it's clean. Now just grab a piece. Like that. With the skin. Oh. This. A beer and some lime. And we're live in St. Kitts. So there's Alfredo's. They have barbecue, seafood, beers. But they also have traditional Kittation food. Kittation. They're open Tuesday through Saturday. 11 a.m. to 3 p.m. This is their menu. We're going with salt fish and a dumpling. But they also have amazing curried beef. I heard the garlic shrimp's delicious. The salmon, the Creole snapper fillet. And they have forever over here sides. All right. Let's go inside. So you're Kittation? My heritage is Kittation. But I was born in Wales, UK. Oh, you were born in the UK? Awesome. So here we have the salt fish. We're going to heat it up. This with a dumpling. Oh, so you heat the roti up here. Got it. So is this salt fish cod? It's herring. It's hake. Hake? Hake, yeah. We get it from curries at local supermarkets. Onions, tomatoes, local seasoning, pepper, thyme. And you boil the salt fish. You soak it first to get all the salt out of it. And boil the salt fish. Strip it. Take all the bones out. Take the skin out. Local Kittations want the bones. They want the skin. They want everything. But obviously, to serve it to customers, we tend to take out the bones, take the skin out, and then make a sauce, a local sauce. I love your accent, by the way. I love your accent. Cover it again? Yeah. This is aki. This is part of the national dish of Jamaica. It's aki and salt fish. Look at that. Beautiful. You have to wait for it to open up. And then you have a little of the seed right here. And this is it. Yeah, it's already open. So I can eat this like that? No. No, no. You can't eat that. Be careful with that. You can get vomiting syndrome. So what are you putting out there? Dumpling. Oh, wow. Look at that dumpling. Coconut dumpling? Banana. Oh, that's like soaked. Is that coconut milk? Is that what it is? Yeah. You do it in coconut milk. Oh, wow. And then over here we have pumpkin. What is this? Squash? No. That is... There's a lot of veggies there. Breadfruit. Breadfruit? Yes. Look at that. The yam. Breadfruit's king. Some yam, some breadfruit. Just gonna cut it right there. The provisions. Lots of provisions, huh? Yeah. I want that breadfruit. That's very nice. Look at that. The mix. I mean, everything looks super soft and beautiful. So the dumpling's there. You got the provisions. All we're missing is the saltfish. Put a mango chutney in that side. Mango chutney? Yeah. Oh, my God. Look at that. The mango chutney looks good. This is my first true Kutishan dish. So we have the saltfish. Then we have the Kutishan. Coconut dumpling right here. Beautiful dumpling. I love how you can see this. Like, it's been almost, like, infused with some milky coconut. Cut that open. Get some of the soft fish. Some Maw Bee right here for me. Masal Rao. Masal Rao for Nate. Maw Bee, guys. This is basically the bark. We're going with this first. Mmm. Super soft. Coconut dumpling. So much coconut flavor in there. Plus the saltfish. It's like a saltfish stir-fry almost. You know, lots of vegetables in here. You got the combo. It goes perfectly together. When I was in Tobago, I had crabs in dumpling. Here, it's saltfish in dumpling. I love me saltfish. So here, we have sweet plantain. This is very Cuba, DR, Venezuela, Colombia. How about the sweet plantain? Maduros. It's all the root vegetables. Oh, so soft. Healthy. What is this, breadfruit? She said it's breadfruit. Mm-hmm. Well, breadfruit's superfood. The ultimate. Especially in Barbados. This one's also been soaked in coconut. Mm-hmm. Super healthy meal. I would say almost idol food if you take out the saltfish. I love the dumpling, though. Dumpling's fantastic. And this is one of my favorite drinks in the Caribbean, the Moby. Oh. This actually has a lot of taste. They added something to it. A different fruit. If you're coming on the cruise, come to El Fredo's. Good food. I always say it's not what you eat, it's where you eat. Look, we got the flag of St. Kitts and Nevis right here. We have the ocean in front of us. A little overcast today, but that brings a little charm. Sugar cane cookies. Look at this. Amazing. The crumble. Mm-hmm. Oh, this stuff in here. Just some, like, cardamom, maybe some cinnamon, coconut, and sugar cane. This is the best. If you want something sweet but not ice cream, I recommend this. Incredible. Hey, amazing. Thank you again. So, right here we have Decurry Q. So, it's, like, a beautiful colored conch shack looking. It looks very Bahamian if you look at it, this type of restaurant. So, they have a bunch of things. They got bacon shark. They have doubles. They have bussel shot. They have some roti. But I think the doubles and the bacon shark is on the weekends. Hey, guys. Hey, David. Hi, Kenneth. Pleasure. Nice to meet you. We're excited. What are we doing today? Rotis from Trinidad. Okay. To sink it. Wow. We maybe not have as much variety, but we do make sure we stand firm on the quality. Okay. So, today we've got goat. We've got a vegetarian, which is a tomato and mushroom choker. We've got both bone-in and boneless chicken. We've got gira pork and shrimp. Shrimp to order. Okay. So, this is all in roti, or will you get it like a plate, like a platter? You can get the bussel shot, which is the stuff and the skin on the side, the paratha skin on the side, or you can get it wrapped, as she's doing there now, with the roti. So, I'm just going to do a bussel shot, and then we'll get some stuff on the side. All right. Let's do it. Right now, she's making her wrapped rotis. Aloo and channa. So, the potatoes and the chickpeas. And then what else is she going to put? She's going to put a little bit of mango amchar. We've got some mango amchar. Sautéed pumpkin with graham. Looks amazing. And then we've got the boneless chicken to top it all off. Yeah, we always prefer boneless chicken when you're having a roti. Now you have to go through all those bones. This is better. You're going to roll it now, right? Look. This is how she does it. Look. She's going to just quickly fold it, and then always to go. So, they have the aluminum foil. That looks good. Come to the back. Let's see some bussel shot. All right. How are you doing? David? Oh, my God. David. You finally made it. Yes, we made it. We made it. Oh, my God. Welcome. How are you? Thank you. I'm good. Remember me right, Nadia? Do I remember you? Yeah. Now I'm nervous. I keep messaging you. Oh, you're messaging me. I was the one sending all your information for you to come. No way. Thank you, Nadia. What are you going to do for us right now? A bussel shot. And you're from Trinidad? I'm from Trinidad. I'm so glad to be here. No, we're so happy to be here. Okay. Look. So, this is it. You have the amazing dough. Can I help you? No. So, I'm going to try to do it. Roll it out with the pin. Is that good, or are we going to continue? You can continue. It has to go. I'm making it rather big. Okay. And thin. So, you throw some more flour. Add some more flour so it doesn't stick to the surface. So, Nadia, how long have you been in St. Kitts? I've been here 12 years. 12 years. Yeah. I'm originally from Trinidad. Do you love this place? I love it. It's peaceful. It's quiet. Mm-hmm. People are nice. People are very nice and welcoming. Very friendly. I'm sure you've come across quite a few already. Yeah, yeah. No, we've been having an amazing time. And for you, in terms of... Because there's not that much Trini food on the island, but you guys are one of the few. One of the few. And right now, we are one of the best. You guys are the best. We are the best. Yes. So, you take the little oil here and you just briefly brush it on top. All over. All over? All over. I feel like I didn't get enough. There we go. Flip it over. And flip it over. Like this? Yes. Then I go all the way? Yes, all the way. Spread it out. Roll your hand out. There we go. Well, it's mine, so I'm allowed to touch it, right? Oil this surface. The oil on top now. Amazing. Flip it again. Flip it one more time? Same thing, right? Same thing. Ooh, now I'm getting used to it. Ooh, it's hot. You know what? Show me how you do it. I did a bad job. No, you didn't. You did a very good job. Wow. It's perfect. Who needs a therapist when you can just destroy the bust-up shot? Thank you. You're welcome. I'm happy you're here, so come back. Thank you so much. For sure. That's our mango. Have to have that mango. Beautiful chutney. Then you also have the pumpkin here. So we have these beautiful sides for the bust-up shot. There's a little goat here. You want some goat? Let's get some goat. Yeah, goat curry. Curry goat. We don't serve cook goat curry here. Curry goat. We knew you couldn't resist. Well, no. There's two different dishes. There's Guyanese goat curry and there's Serbian goat curry. All right, so hold on. This is the jeera. Jeera pork, yeah. This is one of my favorite dishes from Trinidad. All right, so we got the bust-up shot. Bust-up shot. Here we go. This is our roti. So this is like a deconstructed roti. So usually, you'll get literally everything inside here, like a wrap. You take it to go. You eat it whenever you want. I'm doing it the more authentic way, the original way. This is how it was created. So we get some of this and then we go over here and we can grab either the jeera, which is a cumin pork, which is amazing. Nice and sweet. Or we can go with the curry goat. Let's go with the curry goat. Get enough meat here. Now, if you want to, you can also dip it into the chutney. This is real training. You can get some of that mango chutney. Mmm. Oh, my God. It's amazing flavor in that mango. It's like a jammy mango. Curry goat. Not too spicy. Super tender. Look, guys. This is what this place is about. Trinidad is all about this. This comes from India. Indians that went to Trinidad 120 years ago, 130 years ago, they brought with them their culture. The flatbreads, it reminds me almost like a parota in Pakistan. And it's got the pork like that. Always better with the bread, though. You don't have to have too much. Amazing. And for my boy, we're making the shrimp roti. Look, we're starting off with the aloo. Curry potatoes with chickpeas. Phenomenal. It's a mango chutney. It's a pumpkin chutney. Look at that beautiful sauce. And then over here, we have the shrimp. Curry shrimp. Who doesn't like shrimp on their roti? I mean, if you're in Trinidad, maybe go purest. But really, it's curry chicken always. And now she's going to wrap it. Look how she folds it. Beautiful fold. Nice, close it. This is my friend's dinner. He's going to have this with some side of jerk chicken. We're going to the next spot. Great combo. All right. Lastly, we got the shrimp. I love the curry shrimp. If you're on an island, you're eating shrimp, guys. Just like that. You can soak up the butter shrimp right inside there. Pull that curry out. Amazing flavor. Good spices. Look at that. Beautiful. My God. Nate, it is Trinidad right here in a bite. Amazing food. Thank you. Thank you for coming. Trinidad for life. Ram's Food Court in Bird Rock. And this is the jerk pit. We're doing Jamaican jerk. If I get through this rain, this is worse than Miami right now. All right, so selection today. We got some fish. We have some sides, some pork, some chicken. You can go with a half pound, a full pound. Pork, lots of pork. Oh, my God. I'm going to eat this right here, right now. Got some jerk chicken, jerk pork, fresh vegetables. Corn. Nice, juicy, fresh jerk pork. The original. Oh, man. It's so tender. Almost sounds like a barking crust. It's amazing. A little peppery. Reminds me of that time in Boston Bay. Might be better than Boston Bay. This is the best, bro. Oh, man. Gelatinous. So gelatinous. Some jerk chicken. It's amazing how jerk chicken has just, like, evolved. And it's, like, everywhere now, you know? Jamaican cuisine, Trinidad cuisine, it's spreading. People like it. Mmm. Try. This is amazing pepper. Let's do it. Cheers. I love this. This one might be better than the original Guinness. I swear to God. It always tastes good, the Guinness. Yo, we got a saltfish patty here at Amory Bakery. Looks like an empanada. A nice saltfish pie. Let's break this open. Look at that beautiful amount of saltfish. Man, it's, like, an abundance. Mm-hmm. You know what? It tastes more like a Colombian empanada. A little sweet, a little buttery, but full of saltfish. Definitely an island empanada or patty. You tell me, what's the difference? Juicy patty got some competition. It's good. Need some hot sauce. No dry. Every catician knows this guy. This is Kim Collins. He is a five-time Olympian. He won the gold medal for 100 meters in the 2003 World Games. Fastest man alive in that year. And he competed in the Olympics from 1996 to 2016. This guy was a fast man. Fastest man over 40? Still might be. I'm pretty fast, though. Check this out. We are at Discovery Beach Bar. We have some picnic tables, some conch. Right here, conch shells. Oh, my God. This is like paradise, bro. Look at this. It actually reminds me of, like, Montenegro. Gives me that vibe. You know, Balkans, the mountains, touch of the sea, the sand. What a beautiful place, huh? Look at that. You got the Jeff Bezos in the house over there. I think it's Jeff Bezos. Jeff, call me up. We should collab. I mean, St. Barts is right here, dude. At least you ain't on the list. All right, let's go eat some food. Rum punch? Let's go. All right. Okay, so he's cutting right there for the rum punch. Passion fruit. So what do you put in your rum punch? Some nice rum? Yeah, some nice strong rum. Any fresh herbs? Fresh passion fruit. I love it. He's cutting the passion fruit out. I love eating passion fruit straight. That's the rum right there? Some bitters. Mango rum? Mango rum. I mean, it looks like you're just adding a bunch of different liqueurs in here, man. Some fresh lime juice. Fresh lime now. Fresh Moscato. Moscato. Do you call it Moscato? Black gold? Black gold. We got Grenada in the house. All right, here we go. Nice. So many different flavors in here, but the passion fruit really comes out well. I love the seeds. I just took a nice little bite of it. Imagine being out here on the ocean, laying out there for a few hours with this, with some nice fish from right here, beach bar. The only other place I've seen something like this is probably in Barbados, where you have these rum bars along the beaches. Beautiful. And over here we have the Pan-African liberation flag, in case you didn't know. We have so many flags that I've never seen, like this one over here. All right, let's go. I made my own table here on the beach. Oh my gosh. So I got the beautiful snapper right here. This is eggplant. This is squash. This is plantains, almost like maduros. Okay, let's try this. I'm going to get some of this beautiful meat. I love me the snapper. Look at that. Incredible crust. Nice seasoning. Mm-hmm. Oh yeah. Hey, it's actually amazing. I love it. Nice little spices in there. Lots of flavor in this meat. You can't go wrong with snapper. Oh, it's incredible eating it here, in the water, on the beach. That was nice. Mm, the crust, the seasoning he added, phenomenal. Red snapper at Discovery Bar. Definitely worth it. And the rum punch with passion fruit. This is what I call a relaxing meal. Hey, thank you so much. Truly appreciate it. Thank you. Peace. That was great. Discovery Beach Bar Reef Grill. We get to go to the beach, have an amazing snapper. Thank you. I feel great. Now we're off to one more spot. Shipwreck Beach Bar. Oh yeah, I saw it right up there. Mongoose right there? Look, look, look. Mongoose right here, right here. Look at them, look at them. Look how they're coming down. Yeah, they're just coming down for it. The food's right here. Come on, get in there. There's a buffet for him. Oh, here they are. So around 4 p.m. here at Shipwreck, you can either see mongoose, and they also have some monkeys that come out. They said they clap, right? Should we clap? You don't think they're coming? I don't know. But the mongoose are awesome, by the way. They're pretty cool. So we're in the kitchen here at Shipwreck. We're going to see how they make some tacos. These are fish tacos. You said mahi-mahi? Yeah. Good piece of fish. What are you adding here? Fish sauce. Some fish sauce on top. Some cheese. All right, so he's wrapping this one, and it goes straight to the pan. I like that. Perfect. And then what does it come with? Some rice and peas? Rice and peas. What's something special about St. Kitts? The attraction, the beach, and the monkeys. Where are you from? Are you from here? No, I'm from Jamaica. You're from Jamaica? Yeah. Jamaican guys always have the best hands at being a chef. They do. They do, they do. That's true. You're a magician? Yes. So what should somebody, if they came from outer space and they landed here in St. Kitts, what would you tell them about this island? Where are they? St. Kitts is a beautiful island, and you will like it here. So much to do, so much adventurous things to do. You'll just love it here. You love the beaches? Yes, I love the beaches. How about the food? The food is amazing. It depends on who cooks it. What's your name? Maria. Maria, where are you from? Santo Domingo! Dominicanos! Look at the mamonjuanas. Do you speak Spanish? Yes, I speak Spanish. The mamonjuanas are from Santiago. Yes, yes, do you like the mamonjuanas? Hey! And the mangú? Banana and salami. Mofongo? Also. Pargo? Everything. Why St. Kitts? I like it because when I left Santo Domingo, I worked in the factory, make clothes, children's clothes, and the thing, when the government change, thing be slow, and me fly here to St. Kitts. I bring my family, my three children, and I got seven grandchildren here in St. Kitts. I love my Dominicans. Dominican Republic is one of my favorite countries. So right here we have the rice and beans, but it's really arroz con habichuelas. These are more like black beans. All right, so guys, this is my amazing tacos. Take it over. I'm taking it over. Do I put it like this? Yes, here. This is my tacos. I'm the chef now. Okay. I took over. Look at this incredible view, guys. You got the beach bar. You have these incredible views overlooking this beautiful Caribbean Sea. We got the catamaran, the mega yacht. That's like a 500-foot yacht. 40-person crew right there. Incredible. You can see the tip of Nevis. Well, you really don't see the peak, but it's there. This is incredible. Let's go eat. We do have some sauce. This is some red. Oh, this is probably made here. Brimstone flavors. I'm going to enjoy this one. Oh, this looks like a spicy one, huh? Thank you. You're welcome. Appreciate it. So I'm going to try some of the rice and peas with this sauce. Let's see. Cartesian spice. Oh, that's spicy. It's actually very flavorful. Nice chili. So this is a flour tortilla. They stuff it with the mahi-mahi. They put some cheese. Put it on a flat top, and we eat. You can taste the freshness of the mahi-mahi. This is some sour cream. Oh, it's a great pairing. There's something about fish tacos in the tropics. They always hit. Fish tacos? Hey, Mexico, taking your food to the world. The rice and peas is really good. A little moist. Added some spice, some sour cream. We also have some pico de gallo, if you're interested in that. Pico de gallo is basically like a little salsa. I'm actually enjoying the food a lot here in St. Kitts. Something beautiful about St. Kitts, it's almost like I'm not on a work trip. I feel like I'm on vacation. Say shout-out to Roger Spice Mill. Thank you so much for this opportunity, this experience, the waters, the mountains. St. Kitts, we love you. And we have competing rum punches. This is from Shipwreck. We also had from Discovery. No, it's different. Oh, wow. This one has a little bit of, I don't know, is that cinnamon? Maybe some vanilla in there. Not my, maybe not my, this one doesn't have passion fruit. Very tasty. Shipwreck. So today I'm here with Valerie. And Valerie, how are you? I'm good, how are you? Very good. I've been, you know, reading a lot about citizenship, buy investment, golden passports. So how does this work? My name is Valerie. I work at J.H. Marlin Law. And we have been, Jennifer Hardin Marlin is the attorney. I'm her assistant. She specializes in citizenship. Mainly the citizenship by investment. Not just in St. Kitts and Nevis, but also in other countries in the Caribbean. Especially because, for example, St. Kitts and Nevis is part of the OECS. So there's a free movement between other islands from the OECS. OECS is for Organization Eastern State Caribbean. Okay. Which in Globe, if you do not know it, you could take the Eastern Caribbean money and then the country on it, highlighted, are part of the OECS. Okay. Alright. So basically what it is, is a way of attracting wealthy people who will love to have a different citizenship for a different reason. Depending on their life, what they have, what suits them. That program exists since 1984. This is the first one worldwide. So that's the modern one from everywhere. Okay. That's the first one ever happened. St. Kitts and Nevis got independence in 83 and they started the program in 84. Wow. So who does it? It varies from anywhere in the world. Certain countries will have some restrictions, but that goes with the country itself. What they have for regulation and that's not many. So I do have a friend, Teo, from Nigeria and he got his citizenship here. So he uses this passport. It's a very strong passport. Let me ask you. So what exactly goes into this? I mean, I just want to buy a piece of property or do I not need to buy property? Just going to invest in some way to get the passport? There are different ways. You could do donation, which is a contribution for right now as a sustainable investment. Caribbean is like a fund. Or you could use it towards public option or you could buy your property. So it really depends on what is your goal, what is your budget, where in your life. For some, having a property is more a headache. They don't want to. For others, because they want to go towards, for example, retirement and having other property feels good for them. If they live in a country where they do not like the winter, for example. There are nuances in different of the country, for example, who does it and then what is your time in life that you are in, what are your goals. And then, for example, she does it also with St. Lucia, with Grenada, Antigua. So sometimes for some people, it's more attractive for St. Lucia because, for example, St. Lucia country, it's more towards environmental, having solutions, sustainability. They are a lot into that. And then if you're a person, this is a core value, then maybe that would be a better option. Having two passports gives you freedom on what you can do, what you cannot. You bring up opportunity, you could have your children in it. And then if you do your paperwork on time, then their children could have it as well. Oh, wow. What is the entry level here? Is it a quarter million dollars? So, yes, it is that for a family, when you do the donation. If you want to have a property with a family, it has to be 800,000. And about the other islands, maybe it's the same thing? No, they have some different price. And then depending also some, they will require a residency. They are going to implement a residency also in St. Kitts and Nevis, which was not happening before. But it's kind of very open. It's like five years, 30 days. But we're still waiting on the official outcome. So each island has its own rules for this. Kind of. Outside of the donation, there's also due diligence fee to pay and then your agent pay. What does the process take? I mean, a year, two years? A year, it's a good average. A good average? Yeah, to start to finish. But we did have some that took just this month from start to finish. Wow. Not Korea cannot have it. Yeah, yeah. This is one of them. So there are some more countries with complicit restrictions? Sanctioned countries. Yes. Yeah. But some of the countries who are from the Hague Convention, sometimes it is harder because they document have to be apostille. And often is where it become difficult. Got it. But often, we could go around it because they're always like, for example, you have to do citizenship and you cannot go to the other country where you have your citizenship just to get a paper. Yeah. Somebody could do for you. Got it. You know, there's a lot of lawyer agent that could do that and deal with apostille company that they deal with that. Yeah. That could simplify your life. So St. Kitts and Nevis passport, very, very strong passport, over 150 countries around that you can travel to with this passport. For more information, please check out her website, Jennifer's website right here and also her YouTube channel. Life is about the in-between moments between the light and the dark. And right now, coming to the end of the trip, what a better way to end this beautiful sunset with some high spice rum. Here we go. Oh, that's so good. It's not all about filming. I'm trying to enjoy the moment, enjoy my life a little bit. In this water, got Nevis. What do we have in there? A little bit of sharks. They love the taste of Americans, bro. We in the lab. This is where it all goes down. Oh my gosh. I told you, it's sick. It's sick, it's sick. Why did you bring us here earlier? Shut up, all right? Hey, man. Oh my goodness. This is my candy. That's fresh stars. So we have here the distillery and on this side, we have the shop. We have all his different rums, but we also have tequila. Look at this. This is coconut rum. I love the bottles, the packaging, the red. Look at that. Tequila. Hibiscus Rum-tini. Wow. What do we have over here? The Nevis Mango-tini cocktail. You can buy it in this bottle. All the bottles are very memorable. Like, look at this one. These are all the guest rums. So right here is a book called Chi-Chi's Adventure, Big Plan II. What is it, like a movie? So right here we have the three. Coconut rum. This is the spice rum. And over here we have tequila, red by high. And that was St. Kitts and Nevis. Peace.