Hey everyone good morning, Hope you're having an amazing day! It's Mark, Wiens, I'm in Trinidad and Tobago and today we're on the island of Tobago. People are friendly, the local food is incredibly tasty. The plan for today is we have a special local home-cooked breakfast and then it has One of the main events is a creole cookout where we're gonna eat we're gonna learn about we're gonna cook some of the local Delicacies and dishes. Oh I Love Kalolu! It's going to be an incredible day of food and sightseeing on the island of Tobago And I'm gonna share all of the delicious food coming up with you right now. Good morning from Tobago It's bright and early this morning. We are in a village in the mountains which is called Lekatu and we're gonna meet up with Miss Monica. We're actually we've been invited to her home for breakfast today where she's cooking Fireside This is a beautiful especially known for its tradition in this village and we're gonna do some cooking and eating bright and early this morning. I'm William Fritz Okay okay yeah one no one yeah good morning, Good morning everybody. Good morning Bobby Good morning. Miss Carry on. Okay also this is saltfish. Saltfish. Saltfish. Okay, freshly grated coconut. will that be for the the bake? Okay so it'll be a coconut bake coconut bake along with this excellent and chocolate tea. Oh Breakfast of Champions laughs. What's Matthew making the best foreign and you put a little pinch of salt to tears? Yes! I would condense milk evaporated milk? Okay, what's not our next thing to make babies? Chocolate Tea. Chocolate Tea. Everything we have over here. so the spices are already within that box. Yes, all the spices are within that one cocoa. so you have to put nuts in it. just Spritz it. put in your boiling boiling Chocolate tea. Awesome! So I'm going to cut up these now for these salt fish. Okay, yes. oh, the aroma of that cocoa is so nice. And some spices in there. Maybe some nutmeg, Maybe some other spices there? Yeah, oh, there's Tonka Bean in there too. Oh, Tonka bean is amazing. Um, so they boiled down some water with bay leaves that's so aromatic and then all that chocolate goes in it just bubbles up. Yeah, what's going on next week? Okay, and we're gonna eat that together with the saltfish. So I'm just gonna put my flour I put a pinch of salt. add the coconut. That's huh. I'm gonna add the coconut to it. I'm gonna put oil because I wanted to get that nice coconut. Fantastic! Yes, you know everything is Cookie and everything is butter. whether it's country house or whatever they make of it. We say cooking margarine. Okay, so this is cooking and this is margarine because I know what I'm doing So a little baking powder, a little sugar? no way with me and Heather Lane stay home all the time. He does just want to feel he can take over. We're not talking for wedding dinner. Oh yeah. all right. All right. so I'm just gonna make me the same right? and then some water after you grate the coconut. The coconut has a bit of a liquid substance here so you don't have to add much water because you're going to want to make it too soft because the coconut already has water in it. Yeah, okay so I will leave it with a gift that is for it to to absorb all the the ingredient the ingredients. Okay, say leave it to give for a few minutes and then I'm gonna give it another do-over All right and then it's ready to just flatten out and put in the pot. Yeah, so we use the sweetened condensed milk. Come on. Yeah, Oh yeah. Okay, there's lemongrass in there too lemongrassed. I like big I would have put more condensed milk I Just said that. it just means I'm not small like you guys so big I'll go home. So what I'm gonna do now is I'm gonna squeeze out the water from the oh fish. That kind of takes out a bit of the salty. Yes, because it's really salty right? Yes! I had it soaking from last night and then when we finished cleaning it, we add some more water to help take out more the saltines. So is this something that would be commonly eaten especially for breakfast or throughout the whole day especially. but especially breakfast? Okay, um, you can close down. Okay Center Here let me see if you're good for doggy nail? Yes! So the coconut bake is in the pot and fire on the bottom. Fire on the top and that's gonna bake in Smoke on the inside there. Um into a that loaf of beautiful fresh coconut bake. So I put the oil and now we're getting started on that saltfish. for saute all the vegetables, the onions, the peppers, the tomatoes. this is a little pepper. Okay, that's pretty much it for the saltfish. It just sautes down. It's waiting on that bake to finish to combine it together for breakfast. Oh, you're just taking a taking a peek. Yeah, coming along nicely. Coconut bake is ready I think I think it's time for breakfast I Can't wait. it doesn't taste good enough. You have to put the bacon, you bumps enamel plate and then he does bring out the flavor. the flavor Mark the flavor. All that fresh bake smells incredible. Yep so I'm gonna is okay. Oops they're sliding. don't go in, put it on the side. Associations: enamel cups, enamel cups must be. Yeah, it keeps it. It keeps it hot. Everything is served and this has just been a absolutely fun and hilarious experience. Uh miss Monica Miss Carrie They're just hilarious and just so much fun And that's like real good home cooking. Oh you can see it's fluffy on the inside and really crusty on the edges with some of that that saltfish foreign. The bake is just incredible. just infused with a coconut biscuity texture to it, crumbling on the inside. Miss Carry it is amazing in case the freshness of that big and then it pairs so well together with the saltfish. you would say avocado. Avocado? Yeah Avocado. the local word for it is and you're gonna have a slice of it. Man that would be a great oh beautiful look at that color. Just so beautiful. Green and yellow. Oh thank you very much. Excellent. Now next up with that that Zabuka Zabalka. Oh yeah. oh look at that green color a little bit all together all together in the whole in a bite. The sweetness oh the avocados in Trinidad and Tobago will just blow your mind. So much flavor. Add a little pepper sauce that bake yeah I Love the texture of the bake, not like too you can tell it's natural. And then we got the cocoa tea and uncle is about to start playing the tambourine which He makes himself foreign. Very good, very good. Oh the flavor of that chocolate is just so good. And that nutmeg and the bay leaf in there? Mm-hmm The Tonka bean? yes like us. Highly addictive, delicious ingredient. Wow, what a combination! Absolutely stunning breakfast. Uncle Prince Thank you thank you very much thank you thank you. Okay, thank you Thank you They are the friendliest people in all of Tobago. That is just a testament of just the hospitality and the friendliness of the people of Tobago Welcome you with open arms and what a breakfast dance and music to end! We are moving on to the next spot for food. We are going to meet up with Chef Danielle and have a Creole cookout backyard cooking and it's going to be an amazing lunch! Chef Danielle has grow some, grow some of your own vegetables and green seasonings. This is like the main thing, one of our main things here. So today we are going to have cornmeal, cocoa, going to have coconut curried fish, and calendar. So those are three important dishes and very authentic and dear to Tobago. So first dish we're making is cornmeal. Yes, that's right. it starts off Chef Daniel Starts off with coconut milk, pumpkin, okra, pimentos, and shredded um, carrots. Foreign? Yeah, cooking over cooking over fire really does add extra flavor. So this is corn. Yeah, pour it dry into the pot. but I add a little water. Oh nice. Yeah, yeah. Oh well. you're going in with that. Yes, a tree. Yep, it's much easier. Oh yeah, and it kind of sloshes around as well. Has two kind of like propellers. It's a propeller. okay. and that that is perfect for sloshing around. That will be like the starch. the starch of the meal. Okay, and will it be um like kind of like a porridge or more thickened. It's thickened so as that's going, we're gonna move over and start on the Callaloo. So we're going to caramelize the garlic I Remember takes the flavor okay garlic. some people like the pound cologne but I like the whole clothes. so I put these first and then when it's simmer down then I put the Dashi leaves. No I don't know. Okay, these are the dashing Bush leaves. Yes Carol leaves go in so they look like a lot when it comes down to nothing. Yeah, that's a cool cover. Yes yeah for a bit that's awesome I Want to get some finely friends? just goes out straight to the Garden to pick some fresh fine Leaf thyme that smells so good. it's so aromatic, brings out all the flavors and that's a must for Callaloo. Any part of the Caribbean Barbados said Vincent the foods are similar might just be a different way in preparing it because of of course the knowledge was different too when the West African ancestors would have been in each country. but they're almost similar and these are what we had. you know accessible to us at that time. So you come in with the fresh coconut milk. All the ingredients are just starting to melt, the stickiness comes out of the okra. The Dashing Bush starts to literally like liquefy. But now is the part when we want to get it even more liquidy. And Blended together the swizzle stick. It's time. it's time. See you once again. You see no chunks. Yeah, you must see the chocolate. It's really smooth. If it's smooth, it's a soup. Yeah, that's blend. Yeah yeah. and you just kind of swizzle Swizzle around because you want that that consistency of like a pureed consistency. but you still want some of the the chunks. you still want to feel it. So this is the perfect tool to to make that happen. Still learning. But I think after I leave Trinidad into Bagel I'll have a a little bit of experience on the swizzle stick. You can feel it in your forearms and that pumpkin is just like simmered down into a liquid as well. Oh that's it. The hot pepper goes in the Scotch bonnet at the top. Beautiful. Okay, okay so you don't want to. Yes, not bust bust the pepper. Okay yeah. and then the final dish that we have is the curry fish. What type of fish do we have? We have Kingfish Kingfish Okay yeah, we have green seasoners. Blended So some of the herbs yes, shredded garlic and shredded Ginger Oh yeah. the ginger. oh that's what you can smell immediately. exactly I think Korean Garlic goes hand in hand. yes, you're happy Buddha and saffron powder. Oh nice. So you have that color component a bit higher than the curry being a little dull I Like the color of the curry to be a bright bright color s foreign. foreign. but I Love your Technique though because you don't want to overcook the fish. but then you want to finish cooking all those vegetables. So boiling the fish and the curry sauce first until the fish is done perfectly. Done removing it, then going to simmer off the sauce and then pour the sauce back over the fish. Great technique right there. Chunky and so much flavor. Oh so it kind of has crust around it I Don't know. Okay, that's yes. I'm gonna take a turn stirring. oh yeah has some resistance. It's a good workout for the cocoa is ready. Yes Productions Foreign That is necessary. Yes, the hot pepper on top the meal is complete. Yes to sit down for this spectacular local meal. Kookuista the corn meal at the bottom which is also made with coconut milk which has just been simmered down. foreign. Oh that is just incredible flavor. You've got the coconut milk, the curry powder. you've got all those vegetables simmered in there. Tomatoes Give it that acidity and then that, uh cuckoo the corn meal on the bottom. It has this incredible creamy texture. It's almost like the texture of polenta and that just goes perfectly. It absorbs up all of the callaloo and all of the the sauce from the curry. hmm Oh I love kalolu. that like kind of sticky liquidy consistency, but all of those green flavors coming out the small Leaf thyme just really comes out in that herbaceousness. Everything just goes together so well. Um, okay. and on that bite I Think we need to bust the Peppa Let's add a little Heat already. Um, oh yeah. almost has a banana taste to this one because it's kind of like orange and green and yellow all at the same time. And then the Zabuka look at that yellow golden. They're golden. Actually golden, buttery, green, vibrant. Maybe mix that into the whole mixture to make things even better. Oh wow. Okay, Trinidad and Tobago have the world's best avocados. Seriously, if you come here during Avocado Season your avocado love will be taken to the next level. Oh man, this is so good. Everything on the plate is just a Harmony just made for each other. Just the flavors, the home-cooked ingredients, the freshness of everything, the pepper that completes the bite. Everything in your mouth at once. Spectacular food. How's the food down there? Phil How you doing Phil Silence. Silence down there. Oh that's hitting the spot. The creaminess of the coconut milk and that callaloo. Android The flavor just keeps on coming out of that that fish oils. Oh man, her passion for preserving the traditions of Tobagonian food shines. That meal was spectacular and we had the special privilege to cook and eat at her house. But she does have a restaurant. it's called Frontline Flavor where she does it where you can come and get that same food that she serves Creole food so don't miss it when you're in Tobago In fact it's a must eat Frontline Flavors Next up on this food tour today in Tobago We are at a shop that's known for its sweets and so we're gonna sample a few of the local maybe see a few of the local Suites how they're prepared and then sample them. What are you gonna make First, benevalls sugar first. okay, sugar goes in baby photo okay Bay leaf powder cinnamon powder foreign. What is this going in? Oh this is the Benny Sesame seeds sesame sauce. Yes until it kind of like hardens and like fully coats all those Sesame Sesame seeds. Thank you! Oh and you want to make them into little kind of bite-sized balls before it gets cold because then it will harden you, just kind of make it into little molded into little bite-sized balls and then once it's hardened it's ready to ready package. Any? Okay, oh it doesn't stick. No because of the sesame seeds I Think oh nice there it is. My first Benny ball. No no no no no. it starts to change. It already started to change. Okay, so for that coconut fudge, it's really a delicate process to get the heat right yes and balance it. otherwise it will boil over. it starts to Bubble Up and froth up really really fast, but then also also like to get the texture right. You also really got to know what you're doing. Yeah, when you put a new condensed milk and it's that it starts to come in, you wouldn't have any time to be doing anything else. Okay, you wouldn't be able to move because it easily burned because of the continents. With the thickness, it's easier to stick to the bottom of the pot. Oh okay. Some people love to taste it with me. Okay, okay, but for me personally I don't like it. All right? All right. So from that part, I Think you really got a monitor? Yes, monitor it closely. Yes. foreign. Such a satisfying process into the pan and that will harden into a fudge. Everything. The legendary Tomtom's Fudge of Tobago We saw the whole process. This is hot and fresh? Yes. Oh very good. Great flavor with the coconut milk with the condensed milk simmer down. Sweet and rich and creamy. Thank you very much. Yeah, it was an awesome process. Thank you for showing us you're welcome. Oh, you immediately smell that Aroma of the Sesame as soon as you open that bag. Oh yeah. Oh right. if you're in crispy, um, loaded with Sesame cheese. oh this is really good. I Love that really crispy texture as well sometimes, but it's cool to see the entire process. That's Tomtom's especially famous for their fudge in. Tobago And to finish off tonight this amazing day for dinner tonight we're at the Seahorse Inn which is a well-known restaurant. It's a really nice Ambience And actually even though it's so dark, you cannot see the ocean. but we're just like meters away, you can hear the ocean. Tobago Cheers! Well so good to be in! Tobago Okay so these are seared scallops with risotto. I Believe on the bottom. Wow yeah that's a meaty skeleton. Um oh scallop is so buttery melts in your mouth. Oh thank you for my main course. I Got the mahi mahi. Seared mahimahi looks like some mashed potatoes on the bottom with vegetables. Oh and then a side of vegetables on the side too. Okay, the fish in Tobago is awesome and fresh. Yeah, just simple but yeah, definitely fresh. And then I got all these roasted vegetables, potatoes and cauliflower and zucchini complete this day. We're at a place in Tobago which is called Sunday School where they play steel pan drums. People come to hang out, come to just enjoy the culture of amazing atmosphere here. We're gonna enjoy some live music some steel pan drumming down today Tobago Again it's a small island but it's so beautiful. People are cool, food is delicious I Love the tradition I Love the like relaxed atmosphere here. What a another fantastic day in Tobago and I Want to end by saying a big thank you to Tobago Beyond and to visit Trinidad for inviting me to Trinidad and Tobago for making my entire trip possible and for arranging this entire day. and I want to say a big thank you to you also for watching this video. Please remember to give it a thumbs up if you enjoyed it. Leave a comment below I'd love to hear from you and if you're not already subscribed, make sure you subscribe now for lots more food and travel videos and also we're traveling all the way around Trinidad and Tobago meeting amazing people eating some of the most delicious food. So make sure you go back and watch the full series as well. Okay good night from Tobago and I will see you on the next video.