Everyone Says this beats INDIAN Food, So I Tried It!

On today's video I am trying something I've never tried before. Trini food straight from Trinidad and Tobago. Now I have zero experience with it, my good friend David is going to explain to me, teach me how this is done and most importantly I want to see how good it is everybody. Because if there's one thing known about the Caribbean is that they have flavor on their food. Enough talking let's go. My brother from Manada, my good friend David. Welcome to Tabanca. David I'm so excited to be here. What can I expect? You got doubles, you got glory, you got curry goat. Bro I don't even know what you are saying. None of those things mean nothing to me. I don't even know what it is. Enough talking let's go. Hi how are you? Nice to meet you. Thank you for having me. I'm excited to try the food. I not only like to try the food but I like to learn how to make it. Can you get some experience? Let's go let's go inside come on. All right all right all right. So the first dish is the most popular one it's called the doubles. Why is it called the doubles? Because you take one bara which is the flat dough and you put the chana on top of it and then you can put another one on top of it so it's like a double. First time let's see how the double is made come on over. What is that dough made out of? The dough is flour and some secret ingredients. Some secret ingredients you saw what she said. So as you can see here She's quickly frying it. I know you're making it look easy. I know it's not that easy. And then it goes straight there to the fryer. I know this is a quick fry. It's a flash fry. It's a flash fry. Only two seconds. And that's it. That's it. And this is one component of the double. Yes, that's called the bara. So I'm over here admiring how that is made. And at the same time, I noticed David doing something. What are you doing, David? Oh, so I'm stirring the chana. What is chana? Chickpeas. This is a key ingredient for the doubles. It's soaked overnight. And then it's boiled. And then we put in some culantro seasoning mixed up with some other stuff. It's going to be curry chickpeas, basically. Right, so this is a blend of all the green seasoning that we're now going to add to the chickpeas. It's like the culantro, the garlic, and some other stuff. Ah, I love it. Now we build the doubles. Okay, so we got the dough that we fried up there. Barra. And then? Chana. Oh, which is like curry chickpeas. So we have the chhurabi or bandanya. This is like a culantro sauce. This is tamarind. This is sweet, a little bit tangy. And this is the hot sauce. Do slight for him. So here we have shredded cucumber. We have kachila. This is a mango chutney. And we have rose pepper. If you got slight of this, then you won't want this. Oh, and then it goes on top. Got it. Doubles. Doubles. That's why it's called doubles. Now I understand why it's doubles. On the bottom and on the top. Beautiful. I'm curious to see how the doubles are gonna taste but we're not done. What are we making next? Bacon shark. What? Shark like the shark that swims in the ocean. Like the shark sandwich? Yes. Okay so this is the shark right there. Is it a specific shark or any kind of shark? Black tip. So I can clearly see the meat it's a little bit firmer. It doesn't feel like a fish like it's gonna flake and completely break apart on you. But I'm excited. Never had this before. Okay let's let the pro teach us how to do it right. Now me go season it. So what is in there some spinach? Mmm. Oh you're secret. Oh she cannot tell me. I'm learning about the Trini food today everybody. Everything is secret. A lot of garlic and some black pepper goes in. Mix everything together. The smell that is coming out of this thing is intoxicating. Oh you're not done you bread it now. And that's just flour. That one you can tell me. And straight to the fryer. Oh I love the way you're frying it just like we do it at home. It's a quick fry? Yeah. It's a quick fry not too long. Not too long. Oh beautiful nice golden brown crust. Got a bit of crispiness and just like that she takes it off and that is the fried shark that is going to go inside of the sandwich. Excited to try it though but there's a bread so this is the bread Yeah. Rolls everything out opens it up and into the fryer it goes. Oh it's a quick fry it balloons look at that everybody almost comes like a pita but obviously it's fried. Now we build the shark sandwich. We've got the bread, the shark, a little bit of vegetables to be healthy, some hot sauce, tamarind and shadow benny and garlic sauce. Oh my god. Close it and done. That shark sandwich looks incredible. I cannot wait to taste it. What are we doing next? We're doing something called an aloo pie which is a stuffed dough with seasoned potato in it. Okay so almost looks like an oversized empanada. Oh. Doesn't look like an empanada at all take a look at it everybody look at that. Yeah she flattened it. It's flattened wow beautiful okay. So she opens it up stretches the whole thing nice and flat and then into the fryer it goes. You want to fry at 350 degrees Fahrenheit until you get a nice golden brown crust. A little bit of bubbles comes out from the edges of the dough that's when you know it's ready. I cannot wait to try this but you're not stopping there's more. There's more. There is more. Let's go. What's the next one? Paratha. Okay. Let's go. Starts with a nice soft dough. She stretches it out. First with a rolling pin. And she stretches like she means it. Oh, it's paper thin. She making it look easy. Oh, I know. That ain't easy. That ain't easy. That ain't easy. Oh, look. To take it out? That's impossible. Oh, oh. And then straight to the... straight to the flat top. Thank you David. I was so amused. Wow she made it look real easy. Look how nice and crispy it is. You know what's amazing Guga is that they have this what they're using it's called dabla. It's like literally made for this. Oh like a spatula. Oh and now you smack it. Yeah. Oh I love it. Look at it everybody. Take it out. I want to try it. Try it try it. No no no no you don't go away. You come back over. You teach me the right way. Just like this? Yeah. Okay like Wait, like this? Yes. Oh! Rate my skill from 1 to 10. 10. No! She too nice! Let's go. How do you call this one? Polori. Polori. Okay please. I would love to see. Check out this dough everybody. You can see the little bubbles fermenting. Look at that. It's alive. So she starts by taking the edges out. Mixing the dough. Little bit of oil on the hand. Grab the dough. And you squeeze it out. Oh, perfect balls. Very cool. The right amount to make exactly all of them the same size. Yeah. Don't let me try that one. No, no, you don't know. You don't want to let me try that one. Believe me, I'm going to make a mess in your kitchen and we don't want that. So it fries up, gets a little bit of golden brown color and it's ready. This is a dal puri. Dal puri. Got it. Okay. You can see the split piece right there. See it's a little thicker. Yeah, I see that. And also there's a little bit of texture on this one. What is these little things? Split piece. Got it, okay. And onto the flat top it goes. Kind of like a Trinidad pizza. That's something else. It's one more, it's one more. There's another one. One more, one more. Okay, okay. Brushes with a little bit of oil. So this one she doesn't break. She just flips it. It's going to thicken up a little bit Move it and that's it. Got it. And just like that, it's Quick on the plancha and it's ready to serve. Check it out everybody, this one is slightly different. It doesn't get a beaten like the other one. So it's not as flaky. So I call the previous one pizza, but now it's a real pizza. Now it's a real pizza. Okay. Pepper roti. So it starts with fresh peppers. Is that a bonus? Habanero. Habanero. Oh, it's going to be spicy. Oh, David, you and I are going to die. Maybe you die. Yeah, I think David can handle it. I know you can handle it. I cannot handle spice, but... Oh. Don't worry. We have milk ready. To make this pizza style, not really pizza everybody, here what we got. We got some potatoes mixture with some carrots and peppers and then cheese. And obviously we can't forget the dough. Nicely fermented. It looks like a Napolitana pizza from Naples. So I'm telling you, it's a pizza. Little bit of flour, stretches out the dough. Nice and thin, but not too thin. Now a hefty amount of the filling goes in stretch it out to the edges and the cheese. Now to finish open up another dough stretch it out and you add that right on the top. Close the edges now you throw it on the flat top a little bit of butter goes on top now you flip and of course add more butter. Now you serve it on a plate cut it and it's ready to serve. Beautiful! And that is the pepper roti we got potatoes a little bit of carrots a little bit of spiciness that dough fried in butter. Come on, man. Yo! It's nice and pillowy. The potato is full of flavor and the dough is so nice and soft. That's incredible everybody. I absolutely love it. The filling with the potatoes is so flavorful. It's difficult to describe. That is fire. Okay enough talking let's eat. Wow I'm speechless because this is my first time having this. Most of the food I have no idea what it is. Absolutely excited to try the flavors. I don't know. T-t-t-today, Junior! I don't know where to start. You guide me over here. Start with doubles. Doubles. I have no idea how to eat this. Just like a taco. Got it. Cheers. Cheers. First of all, delicious. Second of all, amazing. Third of all, incredible. Sweet, savory, spicy. I love the dough. It's like fluffy. Yeah it's like fluffy and but it's a lot of different flavors. And you see this is very popular David. Do you eat this one all the time? Oh man this is breakfast, lunch, and dinner. Really? Absolutely delicious. We have so much to try. I want to try everything. What's next? Let's go over to the aloo pie. Okay so let's split this one here in half. So this one here. Basically everything we put in here minus the chickpeas. Cheers brother. Cheers. Well you see even though it might have similar ingredients but it's a completely different texture. Completely different. Yeah I think because this one has the aloo. What is aloo? Aloo is hindi for potatoes. The potato is so flavorful because when you say potato inside of the dough then it might seem like it's not flavorful. That's the complete opposite. That is delicious. Is this the one that we saw over there her frying? How do you say this one? Palori, so this is like a savory donut. And there's two sauces there. Yeah, so sweet tamarind, so tamarind chutney, and then the pepper sauce. So you open it up, okay, got it, okay. I mean, I'll open it up just because then it can absorb the chutney. A little bit more chutney, more, okay. So you just go over there, and then you dig in. Oh wow. I got so excited when something that I've never tasted before. It is sweet, chewy, savory at the same time. I don't know how to describe it. I need your help on the description. Dude I mean that's not what it is. It's a nice savory donut. You can go sweet, you can go spicy. This is street food. You know what the problem is? No be careful. Oh be careful. Really? Is that bad? Oh it's hot. Oh you're not kidding bro. Oh I regret doing that. Look at that. Woo! That one is fire everybody. But the donut itself it's very soft pillowy. Yeah. And it's savory and it has a lot of different kind of flavors that for me for the first time I'm speechless. Okay we got a lot more. Now this I gotta be honest with you. Tell me. She allowed me to beat the crap out of that bread. I have to try that because that looks so good. Look we have this plate in front of us. This is the curry chicken. Over here we have curry goat. We grab this just like this. Just break it up. Just break it up. Just get a piece. Perfect and then we just go in here grab whichever one you want. Got it. Okay. So I'm gonna grab a piece of meat of the curry goat and then you just get all that gravy. I'll grab a little bit, a little bit of the gravy and that's it. Just enjoy. Cheers. Cheers. It's happiness. I can describe this one. When you come to me it is my department everybody. That is delicious. Extremely flavorful. You got the goat, I got the chicken. My chicken has that delicious curry flavor that you expected as soon as you take a bite. Absolutely phenomenal. How was your goat? It's tender, it's more of a gamey meat. Oh the goat has a little bit of pettiness. Delicious. But let's be real, we gotta try the shark sandwich. Let's do it. Never had that in mind. Have you had it before David? Yes sir. Okay beautiful sandwich, let's give it a go. Cheers. Oh the fish is very light, it's not heavy. You know sometimes when I took a bite of shark before it's kind of tough, this end tough, it's flaky, it's very very soft and not fishy. Yeah exactly it's not too crispy. I mean I think it's amazing, I love all the flavors inside especially the garlic make it a little sweeter just throw some of the tamarind on top. That's the thing that I noticed about the things that they do over here, the sauces add so much flavor to the food you know what I mean? No it's all about the sauces. Okay next. So we have the dal puri and then over here we have Okay, how do you eat it? Same, just open up. Open up the bread? Yeah, open up the whole thing. Grab the meat. Soak it in that gravy. Amazing, rich gravy. Dig in the gravy. Cheers. Cheers. Oh this is one of those I can eat every day. You know what I mean? Me too. So much flavor in this one right? Oh that's delicious and the meat is nice and tender too. So tender. So there's one more David I want to try this one here. It's like a spinach fritter sandwich. Spinach fritter sandwich. Yes this one here it has all of the chutneys. Those sauces goes well with pretty much everything right? With everything yeah perfect balance. Cheers. Cheers. Oh I like this one. I like this one a lot. It's denser, nice and crispy edges. I like it David. David what's your favorite? And let me say mine first so that you don't influence me. The doubles. I love the doubles bro. That's so good. I think I can have that every single day for the rest of my life. That's really good. What's your favorite? Doubles. I made him a believer guys. I told you man. That is absolutely, I mean everything else is delicious as well I mean thank you for bringing me here. No, no problem. Thank you for introducing me to Trinidad food. Shout out to all the Trinidad and Tobago people out there. Incredible food, absolutely delicious. The information about the restaurant will all be in the description down below. And don't forget my brother David, I hope you enjoyed this video. If you did hit that thumbs up. If you're not a subscriber be sure to subscribe and we'll see you guys on the next one. Take care everybody, bye-bye.