My Dad Tries Caribbean Food For The First Time!!

Today is my dad's first time trying Caribbean food. Trini, Jamaican, Haitian, and Guyanese. These are my top four. Dad, are you ready? I'm ready. Let's do it. And here we go, trini food. And dad, get ready because we're about to try some trini doubles. Do you know what that is? I have no idea what that is. What is trini doubles? It's one of my favorite street foods on the planet, and we're going to try it right here at Tabanca. Is it spicy? Get ready. Okay. And here we go, dad. Usha, how are you? I'm fine. How are you? Very good. My dad's trying trini doubles for the first time. So, welcome to Tabanca. Thank you very much. All right. So, we're going to order some trini doubles. I think we're going to also get some curry, duck, and roti, right? I think that's what we should get. Sure. What do you think, dad? Absolutely. I'm following your lead. I have no idea what I'm doing. Everything looks great. Never tried trini food before. Well, Tabanca has the best doubles, but you can be the judge of that. I will be the judge of that. There's also one other thing I need you to try here. Okay. Bake and shark. Bake and shark? Yeah. That's real shark? Yeah, it's a real shark sandwich. It's a shark sandwich? Yeah. It's my favorite fish sandwich in the world. Really? Yeah. Okay. If you say so. I'll follow your lead. I'll try it. He's nervous. I'll try it. Okay. So, for my father, he's going to have like almost no pepper, okay? Super slight. Super slight pepper. Yeah. For me. For the other ones. Give him it like the traditional way. You can. So, it's got some tamarind. Okay. Then you got a shot of Benny, your dad. Okay. And some cucumber. Cucumber. Okay. And. Nice freshness. Another one on top. Okay. Roasted pepper? Sure. No, no, no, no, no, no. You just put pepper and then roast pepper on the side, right? The roast pepper is the hot. It's too hot. It's hot? Yeah, for me, a little of everything, yeah. Okay. I mean, you can put it on the side. I can try it. See, I didn't put any pepper on yours. None of that. No, that's the pepper. So, Trini Doubles. Very simple. Two baros. So, that's flash fried bread. Got it. Okay. So, it's dough. They flash fry. It takes like five seconds. They pull it out. Super nice and not too oily. Not too crispy. It's a little more fluffy. Right in the middle. And then they add, you know, the chana, which is like a curry chickpea. Correct. And they add cucumber. Then they add tamarind chutney. They add chado beni, which is culantro. Not cilantro. It's culantro. Yeah, it's the cousin of cilantro. And that's in Trinidad. It's a major thing. They have it like in every dish. All right. And then they add some pepper. And then she added some roasted pepper. And then the way you do it is super simple. There's two ways to eat this, okay? So, one's like the taco method, that you pick it up like a taco. Like a taco. Like a whole thing, right? Okay. The other method, which is I think the more traditional one, is you grab one of the baros and then you just pick up as much as you can like that. Just like that. You have to develop some skills to do that. Some hand coordination skills. The taco method is probably easier, right? Whatever you want to do. I'll go with the taco method. Show me. Show me how you do it. The taco method is like you pick up a taco. This is not a taco. This is like this, right? You can try. See? Okay. And there you go. Let's go. Oh my gosh. It's like a lot of colors. Like a lot of flavors all together, right? Because you got the chutney. You got like six, seven, eight flavors. I guess it's an explosion of flavors. You taste one thing and then half a second later you taste something else, right? Which kind of shifts between. It's like sweet. It's tangy. Yeah. It's a shifting of flavors is what I would define it. And I think the taco method is less messy. I think so. I'm team taco method. All right. I'm going to add some of this extra roasted pepper on top. Nice and spicy. I don't think my dad can handle that. So the origins is, you know, I told you that a lot of Indians, Hindustani people came, you know, 150 years ago to Trinidad as indentured labor. Uh-huh. Right? But they brought this, which is in India, in Delhi, it's chole bhature, which is basically like a flatbread with a thing on the side, like some channa and a few other sides, right? I put some pepper on this. Did you put it? Yeah, but not too much. It's good. Actually, it enhances everything. Yeah. I'm actually happy my dad's enjoying it. Why would I not? And right here, dad, we have saro, which is hibiscus flower juice. And I think in Venezuela it's agua de jamaica. It is? Yeah, I think that's what they call it. Let's try it. Yeah. Agua de jamaica. Okay. No? Yeah, it's saro. Saro. This is one of my favorite things, especially in the morning. Salud. Is it good in the morning? It's good for you? Is it healthy? Yeah, it cleanses your system. And they don't add too much sugar. Mm. Nice and sweet. It's actually, I tried agua de jamaica before, but it was not as good as this one. This is actually really good. Mm-hmm. It's like uvas. It's like... Like grapes? Like grapes. It tastes like grapes, but with a little bit more of aroma. Yeah. It's got aromatic grapes. It's a little tangy. Yeah, a little bit. Mm-hmm. And it takes away really all the heat. Everything we ate that's hot. Yeah, I hope it took away the heat. I hope so, too. I still feel it. Like, I feel it in my forehead. I feel like... Okay, the next one... Maybe because you tend to overdo it. You don't have to overdo it. What are you talking about? You're an extreme guy. You like extremes always. I'm more of a moderate guy, so... Go ahead. Here, try the Mabi. Mabi, okay. So, this is Mabi. It is a bark, and in Venezuela, it's Mabi, okay? Okay, so they extract the juices out of the bark? Something like that. You put the bark to water or something like that? I think you let it stay in water. You set it in the water? Okay. Let's try it. Wow. It's like medicinal. No, but it's really good, and it's got an interesting taste. Because it's got a taste, and then it's got an aftertaste. Like before and after. Interesting. I think about it like when I was a kid, when I had to take this certain medicine. Gives me the same feeling. You know, like something that we would give you when you were a kid? Yeah, yeah. You have a sore throat or something? Well, it comes from a root. So, you know, it's got some of that. It's actually my favorite. This in the morning? Medicinal. So right now she's opening the bake. And she's going to put the shark. Oh, that's the shark. Okay. And what part of the shark? All of it? Anything goes? Everything goes? And then next you add some onions, some tomatoes. And tamarind. Yeah, of course, dad. Tamarind. It's the best. Some garlic sauce. It's a blacktip shark. Florida blacktip. Of course not, dad. So we've got some pumpkin on the side. Going to put some spinach as well. And then the duck. Dad, I don't think you've ever tried curry duck. No, no. Is it spicy? Duck curry or curry duck? Oh, are they interchangeable? It depends on who you are, what part of the world you're from. Curry duck, I think. I would say curry duck. What do you think? Curry duck? Curry duck. So, dad, roti is the national dish of Trinidad. Okay. You can have it almost like a burrito. You know, like a Trini burrito. Or you can have it this way, which I think is better. This right here is the bust-up shot, which is basically a burrata who has been smashed together. Okay. It came from bust-up shirt. Like a shirt was messed up. Yeah. So you just grab a little bit. Did they eat the shirt? No, they ate the shirt. It just looks like it. It looks like a bust-up shirt. Okay. So you just grab a little bit. It looks like my shirts when I travel. Exactly, exactly. When I come out of the... So here? Okay, so what do we do with this? So you get a little bit of that. So you grab a little bit of this. And then you go in here. And you probably, like... I don't know if I can do this. I'll try. Well, if you want, you can just get some of the spinach like this. You're an expert. I'm not such an expert. You've been eating, like, street food forever. Don't get the curry yet. I mean, the duck. Oh, sorry about that. Just because... So what do I get? Well, you know what? Get it, get it. You just got to be careful with curry duck because there's bones. Oh, okay. All right. Let's try it. Okay, here we go. I love this. What do you think? I can do a little bit, but not... Remember, each culture is different, dad. In India, you know, it's evolving now, but... Yeah, well, we need utensils, right? I mean... We don't need utensils. Just... Yeah? Eat, wash your hands, and eat. Well, especially with the plastics, you know? So, dad, you grab it like that. Look at that. It's a beautiful bite. What do you think of the curry? Curry duck good? Good, but it's not curry as we think about it. Most curries you think about are, like, spicy, right? This is not. This is, like, super gentle. You know what it is? It's taste. It's, like, tasty. It's more of a gravy. It's not, like, a super thick, creamy... Like, in India, it's more creamy, you know? So the best analogy I can give you of the curries, this is more like gravy, which is more like... If you think of barbecue, Texas barbecue is like rubs. Correct. And you go to the Carolinas, and it's all, like, a lot of sauce. Correct. That's the difference. This is more of a gravy. That's more thick cream. It's really, really good. The only thing I notice is that the duck is full of bones, which means they take the whole thing and just do it, right? They don't clean it or take it apart. No. I mean, for simplicity, I guess, just throw it in there and then let whoever eats it clean it, basically. I ran into this little bone here. Maybe on the side. Yeah. There's more roti. Is this roti, right? That's what you call it. Well, the whole thing is called roti, like, the whole plate. But this is balsam shot. We have to cleanse our palate, Dad, so before we have the bacon shark, let's have Nate's favorite drink, which is the peanut punch. Peanut punch? Yeah. Let me try this. It's all about the mixing. All right, so it is definitely a thick drink. Good, huh? The peanut? It's like peanut butter, but watery peanut butter. Exactly, exactly. It's water peanut butter. So I think for bodybuilders, take this right after. Peanut shake. It's a peanut shake. And now, Dad. Peanut shake, yeah. Now the moment of truth. The shark bacon. Bacon shark. So you can see that the bake is the bread. Yeah. And then inside you have the shark and all that. What kind of shark was it? That was a blacktip shark. Blacktip. All right, so Dave Portnoy, two-bite rule. I don't make the rules, Dad, so go ahead. I'll have a bite. See how you grab it. A bite or two. My God, it's a monster. It's a monster. I don't know. It's all falling apart. Did you get the shark? Let's take a little shark from him. Dave's eating shark straight. Blacktip shark. Oh, it's good. Tastes like any other fish. Maybe a little stronger. I definitely think it's stronger. I think, yeah, it's fish, but it's, I don't know, spicy, stronger, I don't know. It's like a little more gamey, right? Gamey fish. I think it's that mercury. No, I don't think so. Yeah. Mercury, you mean the planet? Everything about the planet? As you can see right here, I'm going to take a nice bite with everything. I think you have to get deeper. You know how I call this sandwich? Tell me, Dad. La bomba. It's a bomb. Man. It's la bomba. Oh, it's good. Gamey fish. Never heard of that term. You know what I like about it? The garlic. It's just a lot of flavors in there. They put garlic. They put tamarind. They put pepper. Shadow benny. Shadow benny? Shadow benny. I don't know what that is. That's a culantro. Culantro, okay. Yeah. So what do you think? Good, bacon shark? Yeah, it's different. Very different. I mean, I don't know if I could eat the whole thing. It's like heavy. I mean, it's a meal, Dad. So, Dad, we have a surprise for you. Okay. Right here is culantro. Okay. And this is how they make the shadow benny. Okay. So, as I told you, it is a cousin of cilantro, but it's part of the parsley family. So they're all three genetically. It's actually parsley. Yeah, it's a cool spice. You want to try a bit? Here, I'll try it with you. It tastes like parsley. It is a parsley. It's strong. A little strong. It's like a warming spice. Maybe we'll eat it. So instead of getting a woman a bouquet, Dad, this is my bouquet to you. For a trini woman. For a trini woman? And now we're here at B&M Market. Dad, have you ever had Guyanese food? Never in my life. Never ever. Pepper pot, salt fish, bake, and some roti. Let's go. And as soon as we walk in, look, we got the Guyanese flag over here. We have a mini market. We have some hot sauce. We have fresh juices over here. We have their famous, man, they sell pretty quick. Oh, wow. And there's a sauce over here that I don't even want to see ever again. The cat? Oh, my God. And by the way, the late, great Anthony Bourdain visited B&M like 15 years ago. Legend. Lafiza. We are here. We're back. How are you? I'm fine, thank you. My Guyanese mom right here. I'm messing with you. So what are we doing? We're making a bake? Bake is a fried dough. It's like pretty much three, four ingredients. Water, flour, sugar, baking soda. Some people normally put a little bit of butter inside, but I don't. Nice. Yeah, so this is very traditional in Guyana, but you can find it throughout the whole Caribbean. Especially for breakfast, you'll get salt fish, you'll get bake, salt fish, Johnny cake. I mean, that's sort of the pairing. This is a type of Johnny cake. It's sweet like Johnny cake. Oh, it's sweet like Johnny cake? Yeah. Perfect. And we're going to throw that into the fryer right now? Yeah, I'm going to put it. All right, straight into the fryer. Look, she's going to drop it in there. It's going to bubble up a little bit. Yeah. So what do you think? My father's never tried Guyanese food. What do you think? He's going to like it. Yeah? I think he's going to like it. If he likes to try different things. So we're going to do this, and we're also going to do a roti. So as you can see, it just like bubbled up, became like a nice little pillow. So my dad's never had Guyanese cuisine. What would you recommend for him? The bake and the salt fish. It's a dry baklava cooked up with tomato, onion, green onion. Okay, like codfish. Like codfish. Okay. And the fried dough. Perfect. And the fried dough looks amazing. Sally, you don't have no pine tart, right? No, we don't. We don't. And dad, she's going to make a roti, a curry goat roti. Oh, wonderful. I love it. I love curries. You like curry? I love curries. All right, so she's going to cut the bake in half. Okay. So the bread is called the bake. Yeah, the bake. We call it bake. Some people call it Johnny Cake. Yeah, so it depends where you go, dad. If you go to Curaçao, it's Johnny Cake. And what is that? That's the cod. Salt fish, dad. Salt fish. No, no, no. I've tried that. Barracuda? No. No, catfish sometimes. Catfish? No. Not here, not here. But there's really not a whole lot of cod in the Caribbean. No, no. No, no, nothing. Nothing. So I know. So where does it come from? This and this. It comes from Spain. Imported, imported. Spain. This is the dhal puri. I'm cutting it up. Dad, you know what dhal puri is? Indian flatbread with split peas inside. Oh, okay. So it's a vegetable there. Yeah, I mean, it's definitely more on the vegan side. And look, she's going to put some of the curry goat. So here it's not called curry goat. It's called? Goat curry. Why the opposite? That's how it is. Or is that the other one? I mean, in India, look. In India. It's the other side of the world? Yes, that's exactly what I was going to tell you. In India, that's what they say. Curry goat. Goat curry. Goat curry? Goat curry. Goat curry and chicken curry. And chicken curry, yes. Why do they say it on the opposite? In Guyana, it is this. It's on the other side of the world? It is a traditional. I don't know. But then you have this dispute with the rest of the Caribbean, you know. But it's all good. It's the same dish. In the comments. Help us. So dad, we're starting off with the salt fish and bake. I love this. Look at that beauty. So dad, the history here is in the 15th century, the Portuguese and Spanish Jews were salting cod fish. And obviously during the slave trade, that's what they would use. Right. And then eventually it just caught on and it is culture down there. Yeah, culture. Yeah. Okay, let's do it. Let's do it. Salute. Salty fish. Nice and fluffy. Almost like a biscuit. Like an egg muffin. Same type of consistency. It doesn't feel like a fried dough. It feels actually like something else. Actually really good. This is my favorite breakfast in the Caribbean. Everywhere I go, this is what I want. Is this what they eat for breakfast? No eggs? No but you can get some hot sauce. Right here, we have David's Binion Hot Sauce. it's a bit too bittersweet for my taste. I'll go with their sauce because she said it's good. You want to try? I don't know if you should try that, let's see. No, my nose is running already. Mmm, that's nice. Spicy? Spicy and tangy. Not doing that. Wow, this is great. Oh, this is like nostalgia for me. Jamaica, Trinidad, Dominica. I've been to the Caribbean a few times. How many times? 20, 25, 30, 35? 10 this year. It's 10 this year. 10 this year. 10 this year. Okay dad, so right here we have the roti, but this is the dal puri, so split peas. Okay. So it is flatbread, as you can see, you have a split peas inside, all that yellow. Yeah, so what we do here is just grab a little piece and then you go over here and you grab some of the curry go. Why would you do that? Go curry. Is that the way to do it? Yeah, you pair it like this. Because you can either have a roti like this or you have it like almost like the burrito. I did it, I did it, I did it, I did it. That's the way to do it. Mmm, the go. So much flavor, right? Mmm, so much flavor and you use the dal puri to grab some of that curry. It does taste Indian though. Yeah, of course. Very Indian type of food. Remember dad, once labor was abolished in the Caribbean, Guyana, Suriname, Trinidad, they started bringing in indentured labor from India and that's why we have that influence. And so dad, you've never been to Guyana, right? No, never. And it's right next to Venezuela where I was born. So I guess it's calling you. What do you guys think? Should my dad go to Guyana? I'd like to try this over there. That's what we should do. Go over there, film, and compare it. Wow, the go is amazing. This one's like almost like sweet too. I could eat the whole thing, but I don't want to do it. We got a lot more to try today. And here we are at Clive's Cafe. Dad, have you ever had Jamaican food? No, never. I heard of Jamaican Paris, but let me tell you, this guy I heard about. I hope so. We're gonna go inside. Patties, jerk, let's go. This is the oldest Jamaican restaurant in the city. Let's do this. Okay dad, right here we have one of my favorite things of all time. This is Jamaican patty. The patty. So do you know what this is? No, it's an empanada. It looks like an empanada. Close, close. So it is a crossbreed. It is a Cornish pastry mixed with an empanada. Eventually they added turmeric, that's the Indian influence. Right. And then obviously the people of Jamaica threw their spices inside. And this one's beef. So it's just beef. Mine's spicy, has this on top. So it's spicy. It's got a little red dot, it's spicy. And I have to ask you, how would you eat this dad? How do you bite it? I would bite into it like an empanada. Show me, show me. Guys, let me know, is that correct? Because some people say you go from the edge. I go from wherever the most meat is. Whatever you like. And then inside we have the minced meat with some spices. It's always great. My personal favorite is the cheesy, which is like the same thing but with cheese inside. And now people do so many different ways. They like. Spicier. Spicier, right? Everyday food, street food, breakfast, lunch, dinner. Everywhere, anytime. Yeah. In the morning, at noon, at night. Whenever you're hungry. If you're drunk, come back from night out, have a patty. Exactly. And of course there are the three big patties from Jamaica, the big brands. This is Juicy, Mother's, and Tasty. And the first one, the original, was Bruce Patties back in 1930s. And before that, it was just street food. So you destroyed it. I destroyed it. But I still have a better system. I mean you know it's good when you have like things falling, like crust, you know. So what do you guys think? More flake or less flake? It's still very good though. Patties and jerk chicken is like the most synonymous thing about Jamaica. It's almost like when you think of Latin American food, anywhere you go you'll find like Mexican food. But in the Caribbean, anywhere you go you'll find like Jamaican patty and jerk chicken. Obviously their style on every island, but this is where it comes from, Jamaica. Interesting. And you know the islands, they have a lot of water around. You would suspect that fish would be the popular thing. But it's probably not, right? No. People like meat. They love the pork, the pork. Okay, so right over here we have the jerk pork. This is the original, back when the Maroons, which are basically you know freed slaves, what they would do is they would just like find whatever's out there. And what was out there was pork, like wild boars, right? So then they would, they took like the traditional cooking methods of Tainos, which is like smoking the meat, okay? And then they created this. It was invented in Boston Bay, like the official one, like where it was born. And they used some jerk spices. So it's a mix of spices. But the main thing is how they smoke it. Jerk is basically spices. It's a mix of spices. It's a mix of spices, but also the cooking method. Okay. So it's a mix. So what do you want to try first? Pork. Let's go. Okay. So look at this. Look at that, like that nice, like almost like bark. The outside, nice crust. So I'm gonna have it regular, like without the sauce. Juicy. Love the spices. Always a little bit of scotch bon in there, a little spice. I'm gonna like try it with the sauce. The biggest thing. Oh, you don't have the fat. It has the fat. So a lot of layers have the mix. It's the juiciest piece. It's so juicy. I know. This is like the nicest gelatinous, fatty piece. Pork is definitely filling though. You have two pieces, you feel like... Oily. It's just like a... Aroma. It's like an umami pork. I don't know, what is this? Chicken. So it's jerk chicken. They cut it up. As you can see, it like literally falls apart. It's amazing. Is it spicy? Everything has a little bit of spice to it. I love the skin. This has to be eaten by hand, definitely. Yeah. It just tastes different. Don't worry, we can wash our hands with it. I mean in Jamaica, you get jerk chicken on the street from some of the street vendors. They give it to you in some aluminum foil and you just eat it. I like the chicken better. It's kind of less filling, a little lighter. This is more filling and hits you a bit stronger. For sure. It fills you up. When you have a whole plate of that, you're full. This is great. Yeah, for me, the jerk chicken, I can go all day and just eat this. You know what? On second thought, you could have a jerk chicken cedar salad. How about that concept? They have jerk pasta here. Jerk chicken pasta. That's like a blackened chicken. It's kind of the same vibe. Wow. See what that sauce. I love jerk. And I like it when they cook, they really cook well the chicken. It's got, you know, you don't have to fight it. It's not gooey. It's like, it's pleasant. Very good. I mean for me, poultry needs to be cooked well, always. You don't need hot sauce for this. The spices increase, you know, it take the flavor to another level. It enhances the flavor. Wow. I'm happy now. How about you? I'm done. You have more food? Dad, we still have more to go. Oh my God. This is Naomi's garden. Dad, have you ever had Haitian food before? I have never had Haitian food. And now we're going to try it at Naomi's garden. Naomi's? Naomi's. Okay, let's go. Follow me inside. Right here we have the owners. Noam, Omar. Sorry. Good, good. All right. We're excited. When we say that we were born here, we were physically born in the back and before we were born, she was here. So this is now full circle. When we were born. 43 years later, she's still here. Yeah. So that's a pretty cool thing. Everybody that comes during the day, Monday to Friday, they know Sakran is here, ready to go. And it's her birthday. Look, look how young she looks. We're not going to tell you, we're not going to tell you how old she is. She said, I asked her, I asked her, she said, nope, nobody can know how old I am. I'm excited. I've never had Haitian food before. So let me show you guys. Come, come. So over here we have the window. So you can actually come over here and order right there. Wow. We have so many good things here. Looks incredible. We got some butter wings over here. This is like an array of Caribbean dishes. I mean, it is a mix. It's Haitian. It's Jamaican. I mean, so many good things. We've got the oxtail of course, the curry goat, you have the legume, you have a few different like, it looks like a forage here, some fish stews. It all looks delicious. Plus the picklies, they're going to be nice and spicy. I'm ready. So right over here, we're doing taso, which is fried goat or fried turkey. We already like marinate the meat and then we steam it and then we take it and we cool it and then we fry it to order. So that's the turkey right there. And this is the goat right here. So we'll do a little bit of each so you can just try them both. And all I do is that now it's already got tons of flavor. It's already got everything. Throw it in the fryer and after like two, three minutes, ready to go. And so these are always fried to order. So they're really crispy and hot, like goat in sauce, which is also a very like Haitian way of preparing goat. Goat in sauce. Yeah, it's going like a brown stew, like brown stew goat, as opposed to like, let's say a Jamaican dish would be like curry goat. You know what I mean? But the Haitian version of that is like a brown stew goat, which is so good. I mean, it looks delicious. Yeah. So we got goat three ways here. We have the brown stew goat, curry goat, which is more Jamaican, and then the goat taso that you're going to try. And then there's the legume cooking right over there. So it's all about the goat. Dude, I love the goat. We don't serve that much beef. We serve more goat because it's more protein rich, more iron, less fat. I think it tastes incredible as well. There we go. We got some nice goat. And the turkey is actually pretty good too. Slightly crispy, but still delicious. Some rice and peas. A gratinated piece of macaroni. So this is like when it's, for me, the best. It's on the top. It's really nice and crispy. People always choose what piece of macaroni they want. If they want it extra crispy like this. So this is legume right here. That right there. It's a mash of a whole bunch of vegetables. And I'm going to mix some of the goat stew. It says here, instead of cooking it in there, you get to choose whatever kind of meat you want. So a lot of people get the legume with the goat. So see that? I'll throw the goat in there. Wow. There's some of that gravy in there too. Every meal, you got to have pickles. That's got habanero peppers, cabbage, carrots, light pickle, white vinegar, salt, white pepper, and that's it. Very simple, very delicious. This is epi. So she made this. Cecilia, what's inside of the epi? Garlic, bell pepper, habanero pepper, green onions, regular onions, tomato. Okay. So that's the marinade. That's the marinade. And so she makes that every week. So this is going to be baked chicken. And so she's adding all the seasoning, all the spices, the marinade, all of that. She's already cleaned this. So this already went through a three-stage cleaning process. So now she's seasoning it. And then once this is done, she's going to put it in the trays, and then it's going to sit there in this marinade for a couple of days. And then we're going to bake it. Perfect. And so the epi is also in the goat, also in the ox tail, also in the chicken. So basically, epi goes in every single thing that we marinate. Everything that we marinate. But not only that, it's at the bottom of the rice and peas. When you cook the rice and peas, you first fry the epi's in the oil at the bottom, and then you add the rice and the water and all that stuff. All right, guys. So this is it, Haitian food. It's the one country in the Caribbean, I'm missing that, and I love their food. It's so good. So we have over here the tasso. Let's jump on this. This is the fried goat and the fried turkey. Oh my God. Fried goat and fried turkey. Yeah. And I guess you have to eat it by hand. I mean, you should. This is the way to do it. I like it. I love it. Crunchy. Juicy. Juicy. Very different, huh? It's like a light fry. It feels that way. It feels that way. And also a little bit of fat right there. It's fantastic. What is this? This is the picklies. It looks harmless. No, it's harmless. Is it? Maybe a little bit of spice in there. Tasso and picklies together. It's like that. Cuts the fat. Like a lightsaber through butter. What are you talking about? That is a combo. It's a little spice. It cuts through the fat. Like a lightsaber through butter. Try the turkey. Over here the turkey. I'm gonna try it together. Oh my gosh. What is that? It's turkey. Oh. Oh, this is gonna be like nice and crispy. Guanabana. What is this? Soursop. I love guanabana. Yeah? Passion fruit. Passion fruit, yeah. I grew up, when I was growing up in Venezuela, we used to have this. Fantastic. I'm used to it. I love the taste. Do you try it? Yeah, yeah, try it. Don't worry, he's my father. Oh, this is amazing. We can't, we cannot contaminate each other. It's impossible. Well, I hope so. Sort of can, dad. It's a different texture, huh? Totally. The taste. And somehow it becomes like very soft. It also is like very juicy, but then it's crispy. And I like the pickles. Oh, together, a great pairing. So this is legume, dad. Legume is a vegetable. Yeah, and in francais, legume. Legume. Vegetables. But it's like a stewed vegetable. Stew of vegetables. It's like a little smoky. Very tasty. I wouldn't say it's a puree, but it is like that, almost that consistency. It's like falling apart. It's very, how do I say this? Rich. It's rich, it's rich. But yet it doesn't feel like unhealthy. No, this is healthy. This is super healthy. Wow, legume is amazing. It feels homey, like a home food. Yeah. It's like a restaurant food. I mean, you saw the ladies in there cooking. Yeah, it's homey. It's homey. Every person cooking in the kitchen is a grandma. So it's all grandmother food. It's all grandmother's cooking. See mac and cheese with a penne. Mac and cheese, asian style. But you gotta, dad, you have to do with this, man, with the crispy. I do both. There might not be enough for you. Well, at the rate you're eating, there probably won't be. Oh, it's amazing. Nice crunch. Cheesy. When we have like leftover pasta and we throw in the pan. So this one also has the epis on the bottom. What's at the bottom? The spice marinade they put in it. It's good. So dad, how would you say? Is it rice and peas or peas and rice? It doesn't matter. It's the same thing. The order of the factors don't alter the product. It's great. The most important thing for me, David, is that it's all like homemade food. It tastes genuine. It's not artificial. It doesn't come out of a fridge that was frozen for God knows how long. Everything just tastes fresh. The vegetables, you know, the rice, everything, everything. It's just, it's made by grandmothers, basically. Yeah. I didn't know how much I love this, but it is my favorite so far. This is incredible. And it's very rich. Don't eat any more, bro. It's mine. Okay. So dad, we tried four of my favorite Caribbean cuisines. Trini, Jamaican, Guyanese, and Haitian. What was your favorite? Haitian for sure. Number one. What's number two? My favorite. But second, I would say is Jamaican. Number three? Trini. Okay. So number four is Guyanese. And that's my dad's first time trying Caribbean food.