Asking Strangers to Cook Jamaican Food for Me!!

Excuse me, excuse me. Yeah, would you mind cooking for me for a hundred dollars? Excuse me, would you mind cooking for me for a hundred dollars? I gotta get back to my own youtube channel I'm getting ready to record. I'm, sorry, excuse me. Excuse me. Yeah, would you mind cooking for me for a hundred dollars? I kind of have to go back to work. Excuse me. Would you guys cook for me for a hundred dollars? What? Yeah Dude, I don't think we have time for that man. Are you serious? Yeah, I mean But I want to do that, come on. Okay, you got it What are you gonna make for me? Well, we could get a few stuff at the store. That's where we're going yeah, are you sure you're up for this because We like hot. Can you handle hot? I love hot Let's go, let's go. This store right here. Let's do this Coconut water? Yeah. Oh, it's the best man I can drink this all day. It's cut fresh. Fresh? Cut fresh. Yes. It has a expired by date Nice. This supermarket is awesome. The fresh coconut is the best. Do I know what this is? Let me see a good deal This is chocolate. This is cocoa. Here you go. Cacao. Cocoa from Ecuador. That's the real stuff. These are green plantains We use them a lot in soup And we also use it You know as a side as a carb instead of rice When it's green like this, it's not sweet. Yeah, but when it's ripe, it's sweet. So I'm, just gonna grab a couple I don't need that many, right? You're not gonna eat that. I don't know how many as much as you feed me. So check this. We have these just growing wild in our Tamed but kind of untamed garden. Okay. Oh, wow. So you have turmeric in your garden? Yeah I'll send him to dig for some. Oh, i'm excited to go to your house We're going to your house, right? We're gonna go. You have a garden? David, listen this garden is not a real garden, okay? So mr. Domenico over here where everything is green and lush like a forest It's not quite like that as yet, but And he refuses to plant more trees, but i'm gonna get in there I'll plant a tree for him So right here we have the jamaican section and here we have a bunch of curries in this They have oxtail like a marinade. They have jerk marinade amazing. So which is the curry that you need? Grace is a well-known brand established brand All right, we'll try it I was looking for the blue mountain blue mountain It's a lot of winging it today. So a lot of winging it a lot of winging it. Are you ready? I'm ready. I'm ready Have you ever had this? You know, i've tried this in mexico a few times not my favorite. It's for cartilage, you know It's good for you. It's a lot of cartilage a lot of um Good for your skin and your joints makes your makes your skin Nice, right? Yeah, so we're gonna do a goat soup with pumpkin and smoked turkey wings With smoked turkey wings mixed together. Yes. Whoa, that's unique. I've never seen that I don't know if i'll eat too many exotic foods. I'm a little shy but Yes, and now we're gonna check out. I think we got a good amount of stuff some exotic stuff Some herbs some fresh coconut water i'm excited and jamaican and dominican not dominican republic And of course it's gonna be a little more than a hundred dollars because I am gonna buy the provision So should I come over now or we need at least what two hours at least two hours two hours Okay, so we're gonna give you um the address Okay. Yeah, sounds good. See you. Thank you Asking strangers to cook for me here in miami. It's been a few hours Yeah, it's been like two and a half hours and we're here in south florida. What a beautiful day. I love their home Super nice. You got little islands here Wow, this is a nice outside terrace cool Anybody home Hey What's up, frank? Oh, wow, my man This guy must be hungry i'm starving he's here already Wow, look, they have a beautiful home. We got the buddha over here Air conditioning. Thank the lord. It is hot here in south florida got pineapples and nice fresh fruit It's amazing. It's the most important part over there. What's the the wine? Carol I know that we're jamaican. I know that we're dominican and it's mainly rum, but Somebody enjoys wine and in this house. It's always available always any under the counter We have some By the way, welcome to casa 110. So when you're looking for my wi-fi, it's casa 110. Okay. All right Yeah, let's do this. Let's do this. This one is No way Oh, it looks almost like mobby in there Very similar the cinnamon stick look at this cinnamon bark. Oh, i'm definitely I have to try this and if you bring that out Then you definitely have to bring out because it's always a competition. It's like I got a one It's ray and his sons Ray and his nephews, right? Okay. Yeah one of you I think this one's gonna taste better, but this one's healthier. This is definitely medicinal right here Oh, wow, I love this. Look you got the waterfall with the pond. Do you have any turtles in there? I know no turtles Oh my gosh here what look guys the canal There you go. Oh my gosh Bro, I love your house. Thank you. I'm moving out here. There you go. Oh the turtle right there. There you go. Oh, man We got turtles. We got fish. Oh, it's incredible So guys if you don't know, you know south florida was the everglades It was a massive swamp when henry flatter came down here. They started draining it and they made these canals Look at this and this goes all the way to the ocean if you get on it On a small boat you can get out there. Be careful with the gators. They're everywhere Oh, that's right there. Look how big he is and he's waiting if we get a little bit of bread. He'll come right here All right. Let me jump in here So this is called a a florida cooter by the way Pleasure meeting you guys Oh, it's smooth Yeah, it's not so bad, man It like lit up my eyeballs though So i'm a little new to this what is sorrow is it a fruit is it a flower Actually, so we use the name Sorry, but it's actually the hibiscus flower And for us we grow it we dry it and once it's dried That's when you get all of this. I started making this just because of the smell The smell that it puts in the house So when you're growing up and christmas comes there are a few things that happen all the time in the caribbean Everyone is painting they're doing their curtains They're cooking and there are certain smells that bring back memories And this brings back a memory of my grandma and my mom and stuff like that, you know, really cold memories So I started making it when my kids were little just for that reason when it smells sour, they know it's christmas christmas coming I love it. So fresh It's very floral The ginger though. It's fantastic That's good stuff. So frank, what are you doing here? That's cassava. That's cassava. Yeah. Okay. Yeah, this is cassava. This is um, we call this cocoa So we're gonna put this in the um in the soup and have the White yam. Oh, that's that's the yam. Look at that guy. It's bulgy i'm gonna make something similar to our Johnny cake or johnny cake aka fried dumpling, but it's gonna be a little different than what we're used to normally just Just because I have a special guest right i'm gonna call this the pop-up organic eggs Yeah, we have to and I use organic eggs, of course anything that goes in my refrigerator is already washed Nice, so i've already washed my eggs. So jamaicans in rome for their cleanliness. I have a friend named alice She's not four eggs one and a half cups of flour all-purpose flour three tablespoons of butter putting in Everything into the blender Uh, she just added the flour now. She's gonna add The milk and the eggs i'm just putting a little water And we also added some salt some nice sea salt. It's a nice sea salt So that that's the ones they use for the the smoothie places that's the industrial um blender right there Yeah, and what that does because you know, the good has that Rank smell so we're gonna put that in here. Uh, yes, we're gonna drop it in here. Oh, wow Oh, it smells great already That's the go right there. Yeah starting to to bubble Wow That's it. Yeah, so all those provisions will become uh, very soft soft. Yes So, you know i'm loving this series, you know meeting up with strangers and them cooking for me and it's not about the food It is about the people but really it's their backyards like this is amazing Look look you look over here and there's a lizard on the other side of the street You know growing up I had a lot of friends that had different types of backyards but I love this like seeing how people live in south florida You know, we were with our boy prince and his backyard was pretty cool with the garden and everything in the pool Here we have this amazing backyard, but we have the canal with the animals. We have this beautiful grill I mean, it's just beautiful how people live here good stuff. Good stuff guys. So after we've done the batter We're gonna we put it away to rest some butter and some oil It doesn't have to be any specific butter or oil um, but so you said it's like a puff like a It's like a it's like a muffin, but it's not um, it's more like a johnny cake That's what it's gonna taste like this goes into the oven. It's gonna go high heat It's gonna be quick high heat for I'm gonna do 20 minutes. No, let me do 15 So it's gonna go really fast. Yeah, it's gonna go really fast Not as fast as you would like it when we're hungry. I know when you're hungry like it has to go quick, but here you go We're patient here We're gonna use this for um, carol the potatoes We're gonna do a mash with the provision we're gonna do a massive provision so Instead of doing just the cut yam or mashed potatoes We'll use the provision For the mash so you'll still get that flavor of the caribbean but still a little bit more refined On your plate and that'll pair perfectly with your other protein that i'm prepping for you shortly So i'm going to show you what our key tree looks like. Let's see it. Wow. You just jump the wall There we go Oh man, look at that So this is what it actually looks like it almost looks like the cashew fruit. Yeah looks similar I'm a little hungry. So can I just go over there grab one and take a bite? This is a process It's poisonous also. It's poisonous So you have to wait till they open up And release that gas and then you could um, you could eat it. So you have to wait for it to pass gas Coconut tree here coconut tree. So we have some nuts here. We're gonna open this up. Oh, okay So you get them from right up here right here wow So those coconuts are basically like they've been sitting for a bit right because that's because they're brown Gonna crack it open. How do you do that? You have a spot for this? Oh my god, look at it with that little axe Wow, oh there it is Oh, wow, look at that So we're not drinking this water, but you're gonna use the use this that flesh blend this up for the milk Okay, coconut milk. Okay, so you'd like to get this hard piece Exactly. Yeah, it's a little different from some of the coconuts I've had How is it? Tasty? Nice Little sweet All right guys, they're inside. So i'm going to reveal my superpower a little bit. I know a little bit about you know the peppers of Central america the caribbean and right here. We have a crossbreed. So central america is all about habanero. You go to mexico Guatemala all those countries. It's all about the habanero And in jamaica, it's about scotch bonnet, but this is a crossbreed. Look at this thing It's actually a little scary. It reminds me almost of a carolina reaper in terms of the way It looks like it's not too juicy. It's definitely hot though. What do you think? Should I try one? So carol, this is not scrambled eggs No, are you crazy? It looks like it that's actually a fruit. It's not even a veggie A lot of people think it's a veggie, but it's a fruit. It's it's a fruit. So this is the aki when it's ready the pot opens Yeah, so that's how we know it's not poisonous. That's what you're saying And so if you aim if you try to force it because you know a lot of times we like to rush things Then you're going to end up Getting poisoned because the gas sits in the pod Until it's ready and then once the pot opens that's when it's you know, it's time to eat it and what i'm doing is something that A lot of jamaicans will probably say it's sacrilegious But if i'm honest, I saw the recipe on instagram and I tried it and it's pretty pretty tasty So you're gonna blend it so i'm gonna blend it And so no more Maybe I'll give you a smoothie. It's ready, babe Look at it. Oh, it's good Smells amazing. So what's the official name of this dish? You can call it frank stew. It's pumpkin goat meat And smoked turkey frank stew from dominica can't wait frank. Thank you so much for making this welcome is amazing All right. It's a little hot but let's do this Oh my gosh, that's bad, dude that thing melted right there the provisions The cassava was hard going in extremely soft. Yep. Wow Oh, wow, what a great combo I mean I can even like taste go in here just in the broth it's tender No smoky, it's super juicy because of all the broth Wow, that's very very good Frank there's something about eating a hot soup on a hot day I don't get it guys. I know you guys in the middle east nira and Some places in europe. They love this like hot hot hot Yeah, I need cold and hot Here you go, but we have the cold inside, you know, I love that you just throw it there. That's it The animals just eat. It's perfect Taking a bite of this stew Makes me think about somebody bongo Where you at bongo? dominica Bongo, huh? Oh man Bongo gets he gets you anything you want Literally. Oh, wow. The goat meat is amazing Yeah, thank you. Oh, man So carol asked me to pick a pepper. So i'm gonna get this red one The red one gotta be careful with this guy. It's hot Oh Oh, wow, look at that. Oh, it does look different It looks a little different It looks almost like our johnny cake See that crust? It's gonna be nice and soft on the inside. Yeah, we're gonna need half of this And so depending on how much heat you want If you keep the seeds in that's when you get the heat. So i'm gonna start here for the just in case. All right So not too much not too much squeeze of a half lime i'm gonna use my hands, okay, which has been washed 6,000 times today 6,000 times I know, you know, that's the hard thing about being a chef You literally just wash your hands. My hands like broad now how much I wash. What do you guys think? Do I can I yeah Second i've been to that thing nuclear He can't oh my gosh Here we go It's an ackee smoothie A spicy smoothie for a normal person. This will be like a 25 For me, this was like a 12 for my queens. Maybe a four So we dress it with these So fresh rose corn i have a love for corn it's like the main staple for most of latin america It's a part of our history, right? And so we're gonna fold that in We're gonna combine the ackee dip with our johnny cake and Our beloved plantain chips. So think right, uh, jamaican breakfast We would have ackee saltfish Johnny cake and plantain. So however, no, we're just going to do it a little bit more Elevated so a few of my friends in america. They think it's plantain It's plant and thin like the mountain So guys remember that we're planting and so we're just gonna put a bit of the ackee Here we are. Oh, wow 2,000 times so maybe I should just do this. Are you gonna fill it for me? I'll just fill it for you Oh, wow, that's a beautiful puff with the hole in the middle Almost looks like a donut. So there we go. Johnny cake donut, you know to me what's fascinating about food Is that we can just use what we have, right? For sure, so we'll take a chip and turn it into the anything else. Just go for it. Let's go Um unique taste It's like creamy it's uh almost like whippy like whipped And so You wouldn't think that that's ackee right, so You plate this you put it on your hors d'oeuvre table very crunchy the ingredients they got onion got corn in there Oh still a little hot But it's fantastic. I love it. The mix with uh, this nice puff Oh, it's incredible The scotch bonnet really cuts through the aoe like kamehameha in your mouth setting it up. Let's go. Let's go to the grill Oh, wow, what'd you put there? This is a beef it's a beef like a beef tenderloin beef tenderloin. Oh man smells great And so here's the thing about uh, this kind of meat you want to char it Because you want to get the char The char I I know some people say oh, it's burnt but the char from that fat Is pretty tasty So i'm gonna go it has to be charred After I get it, you know charred up enough i'll turn it down and just leave it for a little bit Until it comes to the right temperature Grandma used to do this. She used to tell me. Oh It's cooked when it's cooked And how you know when it's cooked grandma You will know when it's cooked. It's cooked when it's cooked She was saying her grandmother used to say it's cooked when it's cooked with a temperature thermometer You can measure the temperature but for me the main thing is that it's charred on the outside Still very juicy in the middle, but you don't want it to be too juicy that it's like it's literally just straight like the meat You want it to be a little cooked? Oh, that looks nice though. This little fatty too on top So now i'm gonna get the provision ready to boil and to cook it's been washed. It's been peeled There's salt water. There's salt in here sea salt Just a tiny bit of olive oil and butter Not gonna close it all the way because I don't want it to boil over, but I want it to boil fast David have you ever tried ginger beer? It's very delicious. I'm gonna try this thing guys. Let's see fever tree It's the best brand Oh, wow, it's potent bold and spicy bold and spicy but not hot Just just a little spice. Yeah Yeah, we don't need alcohol with this one, yeah I'm gonna saute a little bit of first season to put on the top of my salmon And again, you know, there's no real rules to any of it The rosemary is from the garden We have some basil but I had to buy some today because we didn't have we don't have enough This is cilantro Shadow benny they use a lot of that. Uh, I don't really remember it growing up, but it's Tastes just like right the other cilantro to me. So It's a little more cooling. I think Let me know guys. What do you think? Well, you got some olive oil here, but you're going to have some butter too Butter makes everything better in this house So what are you adding this salt Secret sauce over here smells so good Whatever is in there made this thing like pop the aroma coming out of that pot It's spicy It's tropical, you know and again, it means into the fact that We're just Big on using what we have we kind of grew up that way. So this is the salmon. It's already been dressed with white wine And fresh fresh herbs from the garden the same herbs that we saw there But I dressed it. I poured the sauce all over it. And so it's been sitting for a couple hours Important I put it back in the fridge I took it out prior so that it could sit to get to room temperature And now i'm just gonna put it in the oven Salmon's going straight in we're gonna put this one up a little closer just because I want it to get a Bit of a glaze nice, I guess that's mine right there. Yeah, that's gonna be yours, right? I hope so. It looks delicious the way she put this together up here So good. Look at that all fresh ingredients most of them from the garden. It's not organic. It's biological. So we're talking about portland right and What we it's well known that portland is the home of jerk the birthplace. Yeah, right and for my americans She's not talking about portland. Oregon. This is portland. Jamaica One of the most beautiful parishes or towns in jamaica. I have to tell you green forests, etc so home of jerk Right, but jerk is a combination of things. It's a combination of the wood that they use to make the food And that pimento wood by the way, they said that it was used by The maroons that's where it started But then it's also a combination of seasoning so from here They created the jerk season from this from that whole concept. Okay, there's jerk season Got it. And so this is what we use most You can use it dry or you can use it wet. Okay, right It's garlic garlic powder onion powder fresh pimento seeds Okay, which I don't know if you know what they are or what they look like but if you don't then mr Frank can show them to you. Okay the pimento seeds nutmeg cinnamon It looks like it like nutmeg nutmeg cinnamon ground ginger and a little bit of brown sugar if I were you This is how we we take we taste test. Yeah Right. We always taste test like this and I just saw what happened with um, no, but I had a pierce I mean, I don't want you to do that because I don't want you to ruin your mouth And so I smell so many different things so this is the bane of my existence We're off the ballot when I look at it. It's almost like milk powder or chocolate milk powder, but well I mean you have everything you mentioned I taste And definitely there is a heat to it like lingers on your tongue So the history of jerk dates back thousands of years to a person who's a big jerk and i'm not kidding It this is infused with all of the fresh herbs that you're looking at over there plus the jerk season And some olive oil, especially the david preferred olive oil, right? So i'm going to say one thing to you My favorite meat Right here With jerk seasoning. This is going to be the best. Here we go You know The grill has some of the char from the moon. Yeah, so we're just going to use it and it's good. It's fine And let it be your pre-season. All right, okay, and this is what you want to you want to hear That sizzle you want to hear that sizzle when you put that down It does smell great man So this is basically like jerk lamb chop looks a little charcoal, but trust me No, that's perfect. We are going to Save this You're making me the ultimate jamaican surf and turf that's right and beef and salmon Actually, the only thing you're missing is a glass of red wine. So it's gonna come when you have that lamb They look amazing long chops. Oh the juice Mark we love you mark Oh man, they look amazing nice charred not too crispy. Oh, they're super juicy nice and juicy. Mm-hmm i'm ready Look at that. That actually looks like an amazing piece this side This is the last thing that I haven't shown you the last thing the last thing. Do you know what that is? I don't know what that it's I think in dominica they call it pompsita Okay, and trinidad they might call it pompsita. But for jamaica, we call it june plum a june plum. Yes Yes, there's a june. Wow. You have one right here When you eat this, do you know what the june plum tastes like? Do you remember? Golden apple a little acidic. I don't know a little tart a little tart Carol and frank. Thank you so much for this meal. Thank you. This is amazing. Um, wow, it looks incredible. How do we start? So the way that I would start is I would start with the provision, okay it's the caribbean sweet potato And the white yam Thank you for the small one you want top Right on top right on top. Okay. I'll go with the bigger one for me. Please do somebody has to eat If you want to go a little bit on the inside if you like it more pink for me, do you like it pink? No, I prefer on the on the like this outside yeah, yeah jamaican Yeah, it's my grandma liked it more like that. We kill it And so the salmon is exactly what you saw. It was it's the fresh atlantic salmon. Wow And it is infused with some white wine Yeah, it's nice. It's like a salmon steak. That's for you, my friend. Okay And so we put all the fresh herbs that we could find out of the fridge and the mango With the pineapple and the Red bell peppers. No, what I love is the skin. I love the skin so good for you, right? You see it's the multicolored tomatoes the arugula And the june plum leaves and the june plum leaves is just to add a little bit of the tart the citrus Oh, man Oh my god, it's like butter love a little bit of charred on top oh, but that that like, uh, that sauce it's almost like a Like a chutney. So what you guys think so I always thought that lamb chops you grab it, you know, you get the bone Especially in greece a lot of these countries. They'll just eat like this And I agree Uh food is better when it's cooked with your hands when it's eaten with your hands I prefer that Wow Oh my god that jerk that jerk seasoning It's so unique this one Not too spicy well This good food I'm, very very thankful. Thank you We eat a lot of salmon and sometimes you you know, you can get a little sick of it, but No, there's a purpose to it. And you know We tend to eat what we want to eat because it tastes good and forget that we have a body that we're feeding. Yeah, so Sometimes you just eat it because we have to We figure out how to make it enjoyable The white yam sweet potato puree on top of that roast beef so good A little bit heat Oh my gosh What a meal Mission star stranger cooks for me. So guys we start off as strangers now We're friends and that's the beautiful thing about food is that some people think it's shallow like stuff in your face full of food You know so many people around the world don't have any food So we have to be thankful for it, but that's the beauty of it is that it connects all of us together You know, you go to a country you eat their food. You will connect with their people always Frank and carol. Thank you so much. You definitely earned this. Oh, I know david Are you sure so before you weren't sure if you wanted him to come and now you're not sure if you're gonna take the money I know you're good. You couldn't say you can't take the money No, it was our absolute pleasure. We are honored. Thank you. Thank you. Thank you That was an amazing meal. Thank you. This is a good experience. Thanks guys Hey, let me tell you what american people say tell me walk good. I'll walk. I'll walk good. All right