Hey everyone hope you're having an amazing day! It's Mark Wiens I'm on the beautiful islands of Trinidad and Tobago in the Caribbean and today we are going on an ultimate food tour to the very North Eastern Point and region of the island of Trinidad A place called Toko Trevor is the Fruit Ninja of Trinidad and my friend Foody tales with Zach He comes here. He does tours around here. We're with a whole group of amazing friends from Trinidad and Tobago. We are going to eat some incredible food. a gigantic mountain of lobsters and shrimp and mussels and crayfish and then all the side dishes. Meet some extremely friendly people. This was awesome. We're gonna have a breadfruit oil down. We're gonna enjoy the incredible natural scenery of Trinidad and this Northeastern region. All the food is coming up right now in this video. Thank you! We are in Mathura. This is Mathura. Yeah so we are. Uh, the guy is called the Pine Man on the corner because he sells pineapple. so on the corner? Oh um, correct. So this is known as the double S Bend IN Mathura. So he does pineapple ciao. He actually does, uh, all sorts of ciao. but his specialty is the pineapple Chow infused with salted prunes. So as in we enter and I call it salt runes. Good morning Alan Good morning Sir Petuni Surfer You enjoying yourself? Oh yes good. I'm glad. Yes it's gonna be a great day. Good morning. Trevor What's up man, You're ready. Okay, make some fresh some fresh pineapple. Chow Oh awesome Awesome! Oh what do we have? what kind of chow do we have here? Oh Beautiful! Oh man that looks incredible. That is some serious Chow right there. Yeah! Oh Palm City Oh thank you. Okay yes please. thank you. Hmm oh they're salted plums. Yeah! I Just want. your taste has so much flavor. First process is to peel the peel the pineapple. the pine man. So you serve other fruits as well, but pineapple is their main your main one. Foreign. So it all starts with fresh juicy pineapple. Yeah the holy I'll be doing this whole day all day until it is. Yeah Pineapple's ready to go. Yeah Laughing Yeah! Trevor is the Fruit Ninja of Trinidad much oh what do we have here? Yeah. keep on that nice red color. Yeah, thank you very much. A whole slice that ingredient of The Salted plums that goes in a whole slice of pineapple. Oh so good. Oh the juiciness of the sweet pineapple, plus all those extra salty ingredients to bring up the flavor. Taking a delicious fruit and giving it even more flavor. Oh man, it's good. So good. Cow is just one of those things in Trinidad that you can't get enough of. It's so addictive and there's so many versions of it. Everyone makes their own version of ciao. hmm oh he's adding some extra pineapple. Definitely. Yeah, it's a never-ending Chow Yes man it just keeps like growing and getting better and better. It just keeps like balancing the ingredients in adding more pineapple, adding more seasoning until it's that perfect balance. Thank you! Foreign. Oh Wow! Oh with that hot pepper sauce that takes you to the next level. Juicy, sweet, spicy, sour, acidic, herbaceous. Thank you Thank you so much! Good morning, Good morning, Good morning everybody is welcome to Sea in Figaro Daily Kitchen Thank you. Yes you're welcome. thank you very much. Inside this is what you call sugar cake. Oh Papa Ball. Okay okay this one you call fudge Pay me. Pay me. Yes. I'm gonna try to get away the thick skin so you bust the coconut out. Oh it's pumpkin pumpkin also. so this is where this step begin. to start the pool start to grate up. I'm so Universe okay so yeah I'll just show you you know you got a mixture like this mixture of cassava, pumpkin and coconut coconut and see the spice how it gets in here. Oh you're gonna add spice to the bone. This is cassava poon right? My wife now will be doing with the spice cinnamon around the spice. Okay so you place some of that into it. this is called Nutmeg please some of your sponsor into here. So I'm mixing it up. Yeah mixing it up. When you're mixing it up you must add a little water to get it into your pan. Okay Grease the panels and say look when it's it didn't finish quite but it's on the way to finish. That's the inside look of the pool. Yeah, let's finish. Cooldown for about the Pawn Must cool down before cutting because okay, it's very often coconut. This is where our ancestors eat a lot When it's done. shredded or grated. Uh. pumpkin, coconut, sugar, some spice in there and then wrapped and then boiled. The pay me? Oh yeah. Oh nicely done. You see that's the finishing touch It, That's it. Yeah, it's almost like the texture of a jelly. And this is made with molasses. molasses. Oh, this one is very nice. It's very nice that Smoky molasses. Oh, it's gooey honey. Yes on the bottom. it's very very nice. You got that gluey finish. Oh yeah. so gooey. And from that cassava, it's sticky from the cassava and it all comes down to the pawn. Hmm. very nice. Yes, yes. which is really, really great. Right out of the oven. It's hot. It's sticky. gooey. You have that sweetness from the pumpkin. Yes, that coconut in there. The mixture of the spice. That's the original. That's the original. Well, that seasoning is going directly into the boiling point. Wow. Celery pimentos. Oh fresh coconut milk goes in colors, huh? Oh yes. Okay, and you serve it in the husk? Yes, very nice, hot and fresh. Thank you so much. Okay, and this is another thing that they serve. and typically they sell all their sweets and corn right down roadside. so they make it here fresh at their home and then serve it to you fresh on the street there that you can just drive by and get it. Oh hot, delicious, sweet, starchy then infused with that shadow Bunny And that that creaminess of the coconut milk? Thank you so much Thank you so much! Okay bye-bye thank you so much! From Pine Chow to Figaro they're neighbors and they're just the friendliest people you all meet in Trinidad So the next up on this tour today is literally literally like 50 meters down the road we're going to Zola's Delight She is amazingly friendly and we're gonna have some snacks here next. Yes! and where are we at next? we're in Mathura. This is Miss Hazel hello hello Miss Hazel welcome to Zola's Delight Thank you very much Saltfish Accra Saltfish Smoking smoked Karen smoked Herring Acura Polaris And then we have some Kira pork. Oh nice. Wow. this is the butter better. Okay so this is, um, smoking okra here? Yeah so we dip it like this in small portions so it's kind of a runny batter. yes and that gets a little scooped directly in the oil. Oh, we have a fresh batch coming. Yes, Yes. All right Saltfish. Mark You want to taste first? Thank you very much. Okay I think I'm going for a saltfish first. Oh Pepper sauce? Yes! Oh of course that is a must. Oh so fluffy and crispy all at the same time. Gotta go. Chunky Mango sauce please! Oh wow Oh yes. Oh the flavor of the saltfish. Oh they're so crispy and so fluffy at the same time. Okay, Pineapple sauce. Leave this opportunity to go heavy on the Peppa did you give it them? I'll just pick from this as well too. Please? Yes, we know. Oh wow. the pineapple Josh or the Peppa so the Polaris are a little bit like orange in color. Going for the pylori? Give it a full submerge. a full submerged assistant. oh my. God they're just made to absorb Mark is doing it I'm willing to pay the price I'm willing to pay the price The Dread price is a bad price. All right. I'm sorry if I embarrass myself. Oh God That pineapple sauce is amazing. Okay, we're moving into the jira meat the next chicken next and the pork, chicken necks, pepper sauce. The flavor of that giraffe, the cumin, the shadow bunny I Love the moistness and the strandiness of chicken neck meat. Okay, here we go. This is the Jira pork just covered in a jeera sauce. Oh it's so tender. anti-hazel Okay, thank you very much for having us. Your hospitality is shining, your smile is shining your food as you can tell it comes from your heart. Yes Aunties Hazels Yes, it is an absolute must. A mandatory stop from here. We're continuing on with this tour and I believe we're on our way to the coast. Mr Foodie tills with Zach where are we at next on this tour? So we are at Antique is in Balanja so we're gonna have a humongous seafood platter today with lobster, fish, clams, shrimp. We've had a lot of snacks already this morning, but now it's time for the main event. Fresh from the sea to the table, it's cleaned. What do we have here? a Snappers I Took out the Santa bones. Oh nice so it's easier. Yes. some of the green seasoning? yeah. Spiny lobsters? Yes, how many kilos is that? Lobster Oh, this one is one and a half. One and a half and then we have some 1.5 Snapper yeah oh um okay. wow yeah and all fresh. Bros don't carry wrong positions or dumplings. Okay, so there's this fish in here Peppers Yeah, no carrots, carrots, lime juice, lime juice and some green seasoning. So we're starting off with the fish broth. Yeah, oh yes, yum yum. I'm not giving you nothing heavy because I want you to have some of everything. The mouth juices get the milk juices flowing. Yeah! so we're starting with the fish broth. Thank you Ntk Cheers! Zach Cheers up! Oh oh that's it's not spicy and it's not so Glory it's healing. Oh fish oils coming out and that flavor. Just the sweetness of the the pumpkin and potato and carrots in there. Okay, we're gonna go in for some Scotch bonnets dividend. you're not gonna eat the seeds Okay the flavor flavor is incredible and then some of that fish I love making an indentation indentation. Yeah, so it will. Um, extremely gourmet food here by Antique I'm gonna get that scallop. Kind of like feels like a scalloped with some bread pudding and some. definitely some green seasoning. Oh yeah and there's a lot more food to come so I wouldn't trade. You're a small room. thank you. Okay so we have the next course here. Pigeon peas, the wilt, the octopus and the dumplings on the bottom. Oh man, oh you can almost like pick up the whole little. She's serving us a gourmet meal in the middle of the countryside. um goes up the nose a little bit these ones. I find that the the body itself is really fruity and juicy. We got that octopus now. Oh octopus is wonderful. Foreign. okay, it's Lobster time. Auntie Case slices the backs of those lobsters and she kind of like pulls out the meat from the shell, overflowing in the pan with lobster. Now oh it's time for that seasoning. Thank you Mom. Okay, turn them down. sweet potatoes. Foreign lobster sauce right? All right. Take this please. Thank you. These are the crayfish tray. Oh man, there's more. It's never ending. It's a massive spread of seafood, a gigantic mountain of lobsters and shrimp, and mussels and crayfish. and then all the side dishes. Oh man. and Andy K She just like puts her love into the cooking. and I like how she just tosses ingredients. Zero measurement. You know she's seasoning everything perfectly, pours in sauces from elevation, things splatter all over the place. It's the best way to cook. Whoa. I'm grabbing a crayfish first. All of that flavor has absorbed into the crayfish. the shadow Bunny And garlic and butter and coconut milk. Yeah, the sauce. The sauce is awesome. That sauce is incredible. Yeah, it has this amazing like herbal buttery coconut milk sweetness to it. I'm tearing into the mountain massive lobsters. The whole table has gone silent. Everybody is happy, happily enjoying themselves with this meal. But there's just Seafood just flying all over the place. The seafood juices are just. it's a waterfall of seafood juice. and then yeah, who wins I didn't love someone. Oh well. the muscularness of that. Lobster It's sweet. It's fresh. It's absorbed all that green sauce. I'm gonna add some of that pepper sauce. chunky chunky pepper sauce with cucumbers with peppers in there. How's it over there? Alan Fantastic. coming back. I'm admiring your pepper addiction. Oh it's it's an addiction. All the best people Josh The garlickiness of it. that shadow bunny, the garlic. the chunky cucumbers. oh I Gotta try that. Yeah. I Gotta try that. that breadfruit though. some of the maybe some of the cactus with that bite is. oh don't understand. yeah I Love bread food. Yeah, that's a nice episode. Yeah, that's a nice chunky. yeah. it's like a real chunky refreshing pepper sauce. And the way she sauteed every you taste that smokiness? Yes, damn sorry. Zach Even though we had some spillage, that juice coming out of the lobster head and all that seasoning was just incredible. We're going for a muscle next. I think that's the only thing I haven't tried yet. Okay one, you have a different switch. Um oh and the mushrooms were flambe for the angostura. Yeah yeah, you taste that smokiness of that rum. Yeah yeah, we might need a shower after this meal. You need to shower. Yeah yeah, how's the food down there guys napping? the Jack over here is still eating when we go in. so where are you from? Thailand Thailand I have been to Thailand Oh yeah, she's a legend of food and her Hospitality her kindness their entire family. That was just incredible and we're continuing going further up the coast. Here we are next fight! Oh I've got the natural all-natural Style passion fruit in the passion fruit with the extra passion fruit on top. Oh man oh that's for you. Oh man, there we go. Oh with the extra passion fruit. well it's fantastic! Mmm whoops! That takes it to a new level with the extra passion fruit on top. Um so um, what we're going for is Um something. we call it as hot Blum right? Hot Plum Hot Plum Yeah okay, like like a swine. Oh yeah, yeah, yeah. I know yes, the scientific name for it is um spawn Diaz Okay, native to South America Okay and also to our region here in Trinidad Okay, that's so cool. So they've been fermenting in the sand, buried hog plums have been fermenting in the sand on the beach for a couple of days and we're gonna dig them up and then later on in the day Raymond is gonna make a cocktail out of them. The cool temperature of the Sun is perfect. It really helps to marry those flavors, but it also helps those essential juices from the hot Plum to be extracted. Very cool. So Rondelle is gonna is gonna dig this up All right. Ronald Oh there it is. Also, even like the juices have come out of it. Oh yeah, it's almost gassy. You see how the the bag has been small. There's bubbles. Yeah oh the juice that comes out yeah. Got fermented juice? Oh yeah. fruity. It starts to get like a little funky. It's almost like vinegary. Yeah, like it's almost turning the alcohol on its own. So we're gonna use this in our cocktail later on today. Oh genius, Genius! Yes! and welcome to Matalat. The road ends here and so this is going to be our final destination and we're gonna cook another meal here. Um, it's gonna be something special. It's going to be delicious, but this area is just beautiful and so quiet. So peaceful. So just natural. Yeah, okay. smokiness. okay. and then as we're cooking before the food, we're just gonna have a fresh coconut. Mmm ah. natural, fresh, refreshing, always so good. Nice place. Scent remember the Baby Spice Yeah that smells. You can smell it immediately. Bailey Into the Fire Okay, so you've seared that off and now it's gonna go on the grill. Oh man, oh yeah. cover it with the Banana Leaf Nice smoking some pork ribs. Well what's he gonna go up here Inside here and this oven is a stone oven. or Clay Oven it's a Clay Oven Man This cooking setup that Michael has here is so cool. on the the side, kind of on a Ledge on the side of the mountain overlooking the sea. The grills, the kind of mud clay ovens and grills and we've got two things going so far. the roast fish which he's kind of baking and steaming and smoking out and then also the ribs over there. Oh man, and that bay leaf Aroma is coming out nicely. Oh man, what a what a spot. So you you want to do something? Sure yeah, okay, you go ahead. All right. Well thank you. Try the first piece here right off the smoker. Oh just embedded with that that uh bay leaf smoke. Um oh wow, that's good. Buttery herbs, smoky, fresh. oh It's So Good Michael Amazing. Okay, oh thank you for the pork. Ribs smoked again, marinated all of those herbs the time. Oh that fresh smoke just absorbed. So tasty. Oh man, yeah oh yeah, sure. Oh some plantains. Small okay did I mention? um, the pork is from Matlock Oh so we kill this pork. especially for you. Wow. Pigtail with smoked Pig Bone smoked Pig bone bread, fruit, coconut milk cooked down until it kind of like absorbs and the oil comes in oil. Down with breadfruit, coconut milk and the green bananas, green bananas, breadfruit and pig. Mm-hmm Oh yeah. So good. So good. Starchy, not sweet, just fully absorbed with that coconut milk. Yes, that will be talking about I Gotta pick it up. gotta pick it up. Oh wow. A rib and then a little fish and that's good. Thank you sure and that's the full meal there. Okay, thank you very much. Oh man oh man. Michael Hooks it up that oil down with the breadfruit with the bananas with the pork and then a whole rib there plus some fish plus some plantains. I think he said the plantains go together with the pork actually and the fish goes together with the oil down. I Think right? I'm not totally sure, but that fish is incredible. Yeah. I think you can kind of mix and match however you want, but man, that's hearty. Everything is just smoky. Hmm, that's so good. That fish is incredible. Oh man, that herbaceous crust and absorbed with all that smoke. So tasty. Okay I'm gonna move in back to that. That rib. That rib. Wow! Michael knows what he's doing again. Smoky tender and that goes together with a plantain. sweet and Smoky as well you smoke them out as well. Everything is Smoky so much smokiness and that's not just like any smoke really is aromatic smoke with the the bay leaves in there. Michael Was telling me that everything comes from right here, even the pig. It's a beautiful location. you can hear the waves crashing. What an awesome meal! I Mean we're not at the end of Trinidad but it feels like you're at the end of Trinidad because the road ends here. Even the sauce is like a good well balance with it. Yeah, it is. It is you're not eating. Oh no I don't like breakfast? okay Persona doesn't eat? What kind of what kind of person is that? Wait, you're from Togo Exactly. I'm loving it I Love the planting and I think we mix up up everything I'm really enjoying the variety. Fish is particularly good as well. Yeah, lovely fish. Absolutely awesome. Yeah, Thank you for coming. Thank you guys! Yes, thank you. Yeah, thank you and Zach hopefully this was the best experience. It's an amazing day. Amazing day. We had a good day. Thanks for you thank You very much Cheers guys! Cheers! Oh yeah, what a location! What a way to end this incredible day! Thank you! This was awesome! Thank you thank you! It's a beautiful country. It's a beautiful island that people have Huge! Hearts They're so friendly I Mean that's what stood out today is how friendly the people we met along the way and everyone showed us such Incredible! Hospitality I Want to say a huge thank you to everyone who helped arrange this to my friend Foodie Tales with Zach and to Kevin and they do these tours to this lesser visited Hidden Gem destination of Trinidad and then I want to say a huge thank you to visit Trinidad who they are responsible for inviting me to Trinidad and Tobago and for arranging this entire trip for sponsoring my trip here. Okay, that's gonna wrap up this video. but remember we are traveling all around Trinidad and Tobago There's going to be a lot of videos. We're exploring some of the best food and culture of Trinidad and Tobago so be sure to stay tuned for lots more food and travel videos. and thank you very much for watching. Please remember to give this video a thumbs up if you enjoy 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. Goodbye from Trinidad I Will see you on the next video.