Guyanese Feast in the Florida Keys!

All right, Nate, so this is gonna be here like super flimsy All right, we've got Abdulla Anani hey again David what's going on won't say no to two lives We also have Emily Ganga Dean hey David She's been she's in the chat a lot actually, I think she's friends with Buzzy's moments Shaban and Haley's here No Yeah, it is Yeah, yeah What do you want Food looks delicious Let me let me show you some of these let me show you guys What we've got here with this life and it's coming with the rest of the food and that's all peppers. We've got Bread God Oh leave it leave it later We've got We got to put a pepper in here some crab Right there Got some on it Pepper pop here pepper pot more of this soup rice These are the shrimp right here with some peppers on it Then we also have this curried crab over here, let's go over here It's right there. You can see the curried crab Looks good, huh? And then we have some conch Polari right here Dumpling bread Oh All right, yeah me too peppers look so hot they say honestly this this This angle here is really really good, man God level hot or God level good Currycrab my favorite also Karata. Are they out there? I hope so Curry Krusty, what else we got we got we got 22 people Siobhan and Haley. Yeah, just not a lot in the chat Those who are there guys, if you could hit like you like button, we'd be super appreciative. We're gonna be here eating this meal Oh That echoed so much Yeah, I mean basically this is the shot right here just yeah Go curry, okay No, I'm in Dominica next week man, hold on guys we're gonna just load something really quick. So just be a second here So we only have good curry coming on So if you're ready Can I can I get the photo of you guys just really cool Let's do it with this one. Let's do. Yeah, cuz um Could you be like could you guys Okay, let me try to I'm gonna keep rotating plates All right, let me Here let me get these thumbnails before I'm gonna try different. I will just wait Just cuz the way it is right now. Did you'll see it looks like the entire photos Three two one That was with the wide lens. Okay, here we go with regular three two one. I Three two one one more I'm really high three two one Okay, which one you want Johnny can you get the camera like double camera, please? Just be safe Yeah, but then it looks small and then she has to enlarge Yeah, the food looks small. I want it to look like 50% of the image. I mean, we'll try it both ways So we have I think we just do everything Actually though, but can we move the yeah, we're missing the stuffing Yeah, sorry, we weren't quite the color Perfect All right now we're good I try this a different way here and actually can we move this chair since sandy All right All right, here we go. Okay, so let's do this three two three two one You go way high like David like a little high And I get an arm out like look at this Oh you see more than all Yeah, then it looks bad kind of yeah, I got I got we'll do it we'll do it I'll do it kind of high Three two one you're really high and we wait one last one You ready No, he doesn't want to table like this then Okay, hold on just a second actually better yeah three two one I love cooking. It's my happy David we didn't see that I whites your eyes I Move this sorry. Sorry low battery. Anyway, I don't want to be in the way of our camera. No. Yeah, you're good That's all I do it. Okay, so maybe we can still like Right I see you have a large tribe Oh I don't even have a plate, I'm like literally eating from here. That's why it's delicious, so delicious. Drowning. This is just for you. Finger buffet. Finger buffet, for sure. Mmm. Wow. Okay, I'm blown away. Everything's so good. This, number one for me. Number two. Yeah, yeah, yeah. No plate, no spoons. When you have the roti and that. So that's a crab. Wow. Yeah man, just get the fingers in there. Try to get a plate, just drop everything into it. Just move the roti back here. I've got all my garbage here. Starving piglets later. Okay, so I've got a crab. And the way you do it is just go in. Crack. Like that. Then you go in. There's a purpose, you have all that flavor attached to it. Instead of too much sauce, you know. You can have it all to yourself. It's so delicious. It has, you know, nice seasoning. But super light at the same time. Open it up. Pull it up. Here, I'm going to try one also. No, you just, so I can try. Yeah, tasty. I really need to get into here. Yeah, your fingers will get dirty, okay? Fingers will get dirty. It is good. We're sucking it. Get all the seasoning out of the little feet and everything. Even if you still don't have like that much meat, you still go in. Because the flavor is the flavor, right? Look how white that is. They are delicious there. Everything is fantastic. And this is the curry. This is the curry flavor with coconut milk. Do you want to try one of these? Yeah. Do you know what? I thought we have a whole thing in here. No, you repeat. So what I do is you go in here and you go. Oh, you can use it. Just like, you can, yeah, I made it all so you can eat it with rice. Oh, thank you so much. I know. This is just right in the top. We are in the backyard. And inside here, you can literally get that little fog. Oh, wow. Backyard kitchen. Behind this big amazing tree. This is finger-licking good. Finger-licking good. You like that sauce? I love the sauce. Can you taste the ginger? I just tasted the ginger. My finger. It's messy. I know. It's messy. This is the crab with the coconut milk. You go in here and take it. Fantastic. This now is number one. I've heard crab was number one. Do you want some more spice? To go with it? It's good. It's flavorful that way. It's messy. You're biting through, right? The sauce keeps going. It goes forever. Oh, my God. The sauce keeps going. Wait until you try. Wow. And then you go like this, right? Are you ready? Oh. It is the way. Can I actually get you a call? Can I get that call to action? Right now? Because we haven't gotten one. What do you guys think? Does this look good for you? Would you try this? Have you ever had anything like this? I'll go for the shrimp. No, no. Please. I know. It's a lot. Okay. Are you ready? Yes. In three, two, one. So, what do you guys think? Would you eat this food? Chinese food in America. One of the best chefs ever. All right, dude. Do a little wash. A little wash. Do you want to start? Do you want to brush start? Oh, this is amazing. Do you want to keep the flavor on the fingers? Yeah, yeah, no. Oh, what is this? Say, what is that? Look, it's lemongrass. It's lemongrass. It is lemongrass. Lemongrass pot, paper towel. So, she makes her tea and she takes a pinch. Oh, does she? Thank you so much. Where did this go? Oh, I was like, where did this go? Lemongrass water? Do you want to make a tea? I think I'm okay with that one. There you go. It's like a curry lemongrass water. All right. Thank you so much. What? The egg plant, baby. Oh, the egg plant. Oh, my goodness. You have to find that. So, let me get one of these. This is the egg ball. This is quail egg ball. Quail egg. What do we eat this with? Anything? Oh, these sauces. The mango sauce. The mango. Okay, let's add the mango. Oh, I love this. It's okay. It's going to part. Wow. Nice, soft, crumbly. Mmm. Super amazing. Mmm. Good. Really? How is it? Is it rich? It's rich. And this is super light. The mango sauce. This, I think, is my favorite. Yeah? You have the sauces? Yes, yes. For sure. There's hot chow. So, I'll get one of these. This is the egg plant. I'll get this for sure. Hot chow always. And then you have to see this. Look at this. How beautiful this is. Can you see on this? Mmm. Pure white. I mean, look at that. What a bite. Mmm. I'm not going to lie. The autofocus is terrible on that. It's okay. You're going to get it in five seconds. You know, I went for what didn't. Do it again. Awesome. Here we go. Ready? Let's see. Mmm. I know what you mean by it. Wow. Mmm. And this is the veggie with egg plant and the green leafy veggies. It's a combination. Most important. Mmm. Crispy. This. Mmm. Not too spicy. I'll say. I started off saying my favorite was pepper pot. Now, or the shrimp. This is number one. The crab. No, grab a big one. Oh, no. I'm going to get crazy here. I'm full. I haven't even eaten. Mmm. Well, you have a lot of vegetables. Mmm. You know what? We haven't even touched the russet. Mmm. We have to have the russet. Mmm. And we also have the lorry. Mmm. Lorry. And the flatbread. You have the spices, bread, and also regular flatbread. Oh, and you have to try the double eggs, egg box. Double eggs? Mmm. Double yolk. Double yolk egg box. Double yolk. Let me. Mmm. No, that has not been very loud. I am, like, devouring the crab. Mmmm. It's hard. It's really hard. You have to be quick with your hands... I have to keep moving. Mm-mm. Mmm. Mix it up, mix it up. Now I have a crab meat on the bottom. Mmm. Look it looks great, Excellent. Gentlemen, my trouble with crab. Mmm. Did you have any problem with the crab, with the crab meat? What are you doing? My girlfriend called, she's mad. She's mad already? She's a dentist. She says floss, make sure you floss. Let's get one of these out. It's a nice roti. Beautiful plate, look at this. Thank you so much. Thank you daddy. Use this to eat. Some goat curry with it. Also, the shrimp goes well. And also the same crab. Watch this. A little bit of achar. Goat is a little bit of achar, man. It's going to blow your mind. It's another layer of flavor, right? Go ahead, go ahead. It's fantastic. Okay, Cindy and David need their own restaurant. Their own restaurant? Who wants to fund it? You know what, they'll frequent it twice a month. With their recipes. That's enough. That sauce, right? Oh, look at that. You're eating a big chili pepper there too. Am I? You feel it? Oh my goodness, you like spicy. I mean, it wasn't too hot. Oh yeah, please, help yourself. Grandma said you didn't finish your first plate. You can have more. I finished every plate. He's finishing everything. Johnny made some desserts. You know what, I'm going to try dessert. Not yet, you're not done yet. You tried the bread before, right? I tried the bread, yeah. I think you've had everything so far. What do you think? Sorry about that, guys. The battery is low again. We've got five minutes left. Just a heads up. We've been eating behind the scenes. Everybody's been eating behind the scenes. Behind the scenes, everybody eats. I'm the only one that waits forever. We are so full. You know, I might have waited until 4pm today. If I didn't have snacks along the way. Thank you, Sondra. Love you all, guys. Oh gosh, dude, I'm hot. A lot of people are saying that too. If you want to try some rice too, with that sauce, it goes well also with the sauce. It's the shrimp. Babacoo! It's one of the best shrimp I've ever had. What did you say about the shrimp? One of the best shrimp I've ever had. I have like three shrimp dishes so far around the world that I absolutely fell in love with. One was actually in Iraq recently. Shrimp Takanaki in Greece. One of the best shrimp dishes of all time. And then this one, I've had like two or three. Sima. The roast. I love it. The dry dung. In Guyana, we say dry dung. Okay, so we're going to do the egg bowl. Double. Look at this. Let me see. It's perfect. It had to be a double. This is just the first course. It's huge. What a massive piece. Unofficially the largest egg bowl in the world. We're going to do it soon right here. All we have to do is cut it. I know. That's why I'm saying it's not working. I'll talk again. They're saying give David a doggie bag. David has about five bags. I think the only thing we're missing right now is the dessert. We have two different desserts. This is a palm with dragon fruit. The other one we made it with... Let me wash my hands. We're low on battery, bro. We're getting pretty low. Yeah, it's true. We do have a new one. That's true. Let's see what we got here. Johnny is going to come to talk about the dessert. John actually made the dessert. I love how it's still purple. The sound is low because the phone is dying and we're pretty far away from David. He's actually in the back. I apologize for that. We're outside so we have critters around. That looks good. I see why you said you were getting the whole shot. Absolutely. Glad to hear the volume is good. Awesome. Miami. It's because I'm standing right next to it. That's why. It's going to be low volume again in just a second. I made some fat top here. What is this called? This is called fat top. This is also known as corn cone. It's a corn cone dessert with a coconut and sugar topping which gelatinizes into a custard. I also put a dragon fruit for the seeds for texture and visual. This one has a purple uber and it's a vegetarian vegan with coconut milk Cerny. Cerny is a Guyanese dessert. I put purple yam in it and instead of using condensed milk I use brown sugar. I use low sugar because my mom won't let me make anything without super a lot of sugar. If you like cookie dough, this is the best. Johnny, what's it called again buddy? It's called Cerny and I made fat top too. There's cinnamon, there's allspice leaf and there's nutmeg in it. Check it out guys. It's a nice purple from the purple yam I added. I'm so happy the purple yam made it's color through the dish. Good job. I got it. I got that. What's your name again? Nathan. Let's end the video right here. By the way, sometimes I see that you're way more left or right. I don't know. It should be good man. Right here is perfect. I actually let me... I never want to work this thing. I hate this thing. What the hell is wrong with this thing? It won't get to a point where I want it to. It has to be up. You know what? It got messed up. It hit the button and then stopped right at the end before you finished. Just do it again. Yeah, but you can't really cut that. What do you mean? If it was wide since we ate, you can't cut that. I gotta cut from here. That's it. How much battery do you have left? Not a lot. Here we go. Ready? 3, 2, 1. That's it guys. Sandy's Backyard Minion here in Florida. Key Largo. Thank you so much for being here. It's been such a pleasure. I've been looking forward for so long. And you're doing so much good around the world. Bringing the world to everybody. And the food. And I love the idea you like fighting. The idea you like fighting, we're friends. Oh, we're friends again? Here we go. We're friends, guys. Guyana. Amazing country. I just visited three months ago. And this is Guyana's food in America. My beautiful chef. Chef Sandy's backyard kitchen. I'm just a cook, guys. I'm a cook. My son is the chef. But this is what we do. We just put stuff from the garden and put it together and this is what happens. This is when you put garden fresh seasoning and fresh meat and crab and all this delicious protein. When you put it together, this is delicious. Crab curry for me, number one. Crab pot, number two. Shrimp, number three. But everything was fantastic. I loved it all. Egg ball is a street food of Guyana. This is just a must try. If you ever get a chance, try that. Oh, and the roti. Roti. Guys, I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below and let me know. Would you ever go to Guyana? Have you ever tried Guyana's food? Please let me know in the comments below. And I'll see you in the next one somewhere here. No more, no more. Thank you guys, thank you. That was so good. Is that okay? Sorry. No, you're good. I was like, I said, chef. That was perfect. Nathan, do you like your soup? Take your steaks. And remember, this is all vegan. So there's no flour. So there's no wheat. And no gluten. And there's no... As in dairy. So there's nothing bad for you. Basically. So you technically say you're eating healthy. And that's only a half cup of sugar. The original recipe calls for three cups. Don't forget about it. I mean, just forget about it. Well, I guess we'll say bye to everybody here. No, it's still going. And we're heading out of here, guys. Thank you all. We love you all. The mastermind. Thank you, bro. To go baggies for all this food? No way. Alright, guys.