- Good morning, I hope
you're having an amazing day.
It's Mark Wiens, I'm in Kingston, Jamaica
and this is a city that
I've always wanted to visit,
one is, because I love reggae music,
the culture and Jamaican food.
And today we are gonna go on
an ultimate Jamaican food tour,
street food tour of Kingston.
We're gonna visit the Coronation Market,
which is one of the
markets in the Caribbean.
We're gonna eat crabs.
We're gonna eat corn.
We're gonna eat all sorts of snacks.
We're gonna eat jerk pan chicken,
which is a must eat
when you're in Kingston.
And in this video I'm
gonna show you all the food
and this adventure of Jamaican
street food in Kingston.
(upbeat Caribbean music)
(motor revs)
Ok so, we're beginning this Kingston
ultimate Jamaican Food
Tour at Coronation Market.
This is the largest market
in Jamaica, I believe.
One of the largest
markets in the Caribbean.
We're gonna see, just
a rainbow of colorful
ingredients used in Jamaica cuisine.
I can't wait to explore
the market, a huge market.
(upbeat music)
(crowd talks)
We also have the pleasure to
hang out with Chef Chris today
and he knows the market,
he comes to the market
at least every other day,
frequently to buy ingredients.
So he's touring us around the market.
We just stepped inside,
it's this huge, like I guess
we're in covered section,
I think there's an outdoor section too,
but it's this huge iron
structured covered structure
and already just seeing
the masses of ingredients.
(crowd talking)
Scotch bonnets, there's gonna be like
an immense amount of scotch bonnets,
which is one of the greatest ingredients
in not only Jamaica and the
Caribbean, but the world.
(crowd talking)
Sweet.
So, actually we walked right
through the indoor section,
straight to the outdoor section.
It's just blooming with ingredients.
Yeah, scotch bonnets.
There's Jamaican ginger,
there's scallions,
there's just piles of herbs,
like thyme and rosemary.
There's just nowhere like markets
where you can see the vibrancy,
where you can see the colors,
where you can see all
of the ingredients that
go into the cooking, that
go into Jamaican good.
(crowd laughter)
(group talking)
Awesome.
- My name is Steffara, say a
posting with my name, okay?
(men talking)
(laughter)
- The one with all the
colorful ingredients,
one thing that you'll
is as soon as you enter,
even the surrounding the
Coronation Market are the carts,
which are like push carts
with an actual steering wheel
and then they go down the hill.
They actually ride it
like a scooter going down.
You'll use those to transport ingredients.
Transport bundles, to transport
everything around the market.
Have a good day.
- Bless you.
(cart squeaking)
(crowd talking)
- Another thing, you can smell
in the market is the salt
fish, which is caught,
but also salted red herring.
Both of which are very important
in Jamaican cuisine flavoring.
That saltiness, that
remind me of the fish.
What is it called Matt?
- [Matt] Ugly.
- [Mark] Ugly.
- It's created in Jamaica.
- Oh, created in Jamaica,
because it's a crossbreed.
- [Matt] Yep.
- Okay, so it's like a
combination of lemon and orange.
Along those lines
and it's actually
typically mixed with food.
Chef was saying, or especially
like mixed in drinks,
but since she has some beautiful ones,
we're gonna try it on the spot.
Just squeeze it into the mouth.
- [Matt] Right, that's what counts.
(crowd talking)
- Ooo, yeah.
Oh it's beautifully sour.
Mmm, but not like, not too sour.
You can tell that'll be really good,
like in a salad, in a drink.
It's like a sourness of a lime,
but the flavor of an
orange and a grapefruit
all combined into one beautiful citrus.
I'm gonna eat all of it.
Yeah.
It has that sourness that almost instantly
makes your teeth hurt a little bit.
- Ugly.
- Ugly.
(people talking)
- So, in a rush.
(laughter)
- Maybe it's called ugly,
because your first reaction
as soon as you taste it,
you're like.
- The piece.
- You have to squint.
- Ya mon.
- 'Cause of the sour.
(upbeat Caribbean music)
- What's up man?
The Food Runner.
- Yes.
- Yes, Jaheel.
- Yes, yes.
- Okay, awesome.
Thanks for coming out.
- No problem, nice meeting you.
Thanks for coming to Jamaica.
- Thank you, man.
Just stay tuned for Jaheel's food videos.
He's the Food Runner, hurdle
runner and food lover.
Awesome combination.
- I'm an athlete.
- An athlete, you're on especially hurdle?
- Yeah, 400 hurdles.
- 400 hurdles and you're a food lover?
What a awesome combination.
- All because of you.
- Awesome combination.
(upbeat Caribbean music)
It's busy, it's vibrant,
but it's kind of laid
back at the same time.
Or maybe it's not a super busy time,
but overall, people are
very friendly and again,
like there's just nothing
like being able to see...
oh, there's something to eat here.
This might be awesome.
(crowd talking)
- Yeah.
(hand smacks)
(laughter)
- Thank you.
(crowd talking)
This known as chicken foot?
- [Man] Yeah.
- [Mark] Nice, yes.
That looks amazing, thank you.
- Ya, mon salt and peppa.
- [Mark] Yeah, that looks awesome.
And is it with goat meat?
- [Man] Yeah.
- Okay, thank you sir.
Wow, he serves it with a
chicken foot sticking up.
That looks incredible, you can see,
it almost looks like a pumpkin broth.
(crowd talks)
Oh wow, that is a
pumpkin puree, I believe.
Kinda like sweet from the pumpkin,
but you taste like onions
and carrots in there
and just that chicken
like flavor of the...
Because chicken feet
actually makes some of
the best soup stock of
any part of the chicken.
It just stays so hot.
(crowd talking)
Oh, it's piping hot, also
calling them the chicken fingers.
(crowd talking)
(crowd yells)
Chicken feet are not always my favorite,
because there's just
not a whole lot there.
But I especially love chicken feet,
because of the flavor that they provide
the broth that they can make out.
And you just get a little bit of
kind of like that
gelatinous skin
and then spit out the bone.
How is that soup, man?
- A1, thanks to him.
- [Mark] Yeah.
(laughter)
Thank you, man.
- Hmm.
Aw that is a hearty, delicious soup.
You have like pumpkins and scallions.
Simple and so warm.
(crowd talking)
- This one is the red
beans or the red peas?
No, the red peas, it's
called red peas, yeah?
Red peas it's like a red bean soup
and I think he said there's
cow skin flavoring it.
(crowd talking)
Oh,
oh mmm.
It still stays so hot down there,
because it's almost, it's a thick
broth that like retains its heat.
When you immediately taste
the pimento in there.
That's a wiggly bit.
Oh, it's just flaming hot.
That's flavor though,
that's like beef skin
and taste like smoked beef
and then just like wrapped
up in that pimento.
(crowd talking)
It's just like beef on fire.
Totally different.
(man yells)
Amazing.
- Excellent, I loved
the chicken foot soup.
You can hardly taste the chicken foot.
It's subtle, doesn't taste like foot
it just tastes like chicken, so I yield.
(laughter)
- Okay, now I know why it stays so hot.
He has these wheel wells rims
on the bottom of the cart,
which are filled with charcoal,
which is keeping the
whole pots warm above.
As it sit in the pots,
they just sit there all day
over charcoal so it remains hot.
Remains like steaming, just not...
It's like right below boiling,
just piping hot all day long.
(upbeat Caribbean music)
From when I was a kid,
literally probably like
eight or ten years old.
I remember watching Cool Runnings
about the Jamaican bobsled team,
which is still one of the best
movies I've ever watched in my life.
Still one of my favorites.
But the push carts are bringing
me back so much memories,
because that's what they started
Jamaican push cart racing.
That's like Jamaican bobsleds.
Cool and it brings back
so many awesome memories.
(upbeat Caribbean music)
That was a fantastic time
exploring Coronation Market.
Great group of friends.
We did some shopping.
Chris, especially Chef Chris bought
some ingredients that he needed,
so it was not only to
walk around and explore,
but chef also bought some ingredients.
And that soup, the soup
man of Coronation Market.
That was incredibly tasty.
(reggae music)
We're on this Kingston,
Jamaican street food tour.
We're on our way next to
a place called Hero's.
It's like this, looks
like this whole square,
kind of round-about area that's
known for their street food.
There's crab, there's an
assortment of different soups
and we'll find out what else.
(reggae music)
(person talking)
That's what they said.
(vehicles beep)
- [Mark] Ooo, yes.
- National Heroes Circle.
- National Heroes Circle.
Is it on Memorial?
- [Matt] Yes, sir Memorial
for our National heroes.
- [Mark] National heroes.
- So the National Heroes of Jamaica.
They have a memoriam set
up over there for them.
Some of them are buried there.
Prime ministers that are buried there.
We have some governor generals, as well
for Jamaica that's buried there.
- And then, we parked
strategically right on the side,
right across the road from...
There's like a series of food stalls.
What is especially famous here?
- [] They have roast food, roast corn.
Everything they have roast yam,
roast yam with salt
fish, roasted salt fish.
You have soups, different types of soups.
They have corn, all sorts of things.
And crab.
- [Mark] And crab.
(laughter)
And I can see already that people just
kind of park their cars along here
and kind of do drive through.
It's almost drive thru, right?
Drive thru food, you grab a snack.
There's corn roasting.
Ah, this is what we came looking for.
A crab pot, but you can
easily just pull your car.
Oh yeah, better not get hit,
but you can easily just
roll your car here.
Stop by, get some food on the go.
You can probably sit in your car.
Like mainly there's boiled corn,
there's roasted corn
and then there's crabs
simmering in like a broth of juices
and also herbs and scotch bonnets.
You see scotch bonnets, you see thyme,
you see scallions all boiled in there
and
it looks like a mixed Jamaican crab pot.
But we're gonna try a little
bit of everything, I think.
- Some people been ordering the fish.
(man talking)
- The displays here.
They leave the crabs kind
of hanging over the lip,
over the rim of the pan
and then just the broth simmering.
You smell those scallions
and those scotch bonnets just
floating around in there.
Herbal and therapeutic and medicinal
and definitely, there's
some health properties
floating around in that broth.
In that crab pot.
And she's dishing us out a couple crabs
and also getting some of those herbs.
Getting some of those spices.
Is there some pimento in there too?
- Yeah, pimento leaf.
- Awesome.
- We use pimento leaf.
- Okay, and then I'm gonna...
This is the crab apron, open this guy up.
Pull off the, whew oh
yeah, that's piping hot.
(crowd talking)
We'll start with the claws.
Here's a claw man.
Whew.
- Bite right there.
- Bite right there?
(cracking loudly)
Mmm.
Oh it's so juicy.
So juicy, because of that liquid
that it's been brewing in.
It's almost like just infused
into the juiciness of the crab
and you taste the scotch bonnets.
- Peppa.
- You taste the peppa.
- Hot (laughter).
- The peppa.
You just kind of bite out
the little bits of meat.
It's like, they're like the
crabs that take time to eat
and you just wanna, like
lick on that flavor.
Whoa, yeah that's extremely tasty.
It's so incredibly tasty.
(cracking loudly)
(crowd talking)
The peppa and a scallion.
(engine blaring)
Salty, a little bit spicy.
Almost like, again I just can not get over
the fruitiness of scotch bonnet peppers.
It's like a ripe patch of bananas plus
tomato all packed into a spicy chili meal.
(cracking softly)
Ah, yes.
You got the dead man
fingers over on this side,
but inside the head here.
The head butter like the (mumbles).
She said to like shake
it out and drink it.
- And drink it, drink it
straight all the way up.
(crowd talking)
- Hmm.
- Flavor.
- Wow, yes all of that flavor from
the soup broth like saturated into it.
It's smooth, it's silky.
You got the crab kind of like almost
that bitter crab flavor to it.
Superb.
I'll have another corn
with coconut please.
This is a combination
I've never seen before
and so simple, no butter.
It's just boiled corn with coconut meat.
Mature coconut meat so that's like
meat that you can make coconut milk with.
Coconut meat that's been
soaked in salt water,
so she said what you do is
take a bite of the corn.
Oh it's flaming hot.
(crowd talking)
Ah, it's not like a sweet corn.
It's more like starchy
and then you take a bite of the...
Of the coconut and then
combine the two in your mouth.
Hmm, that works like perfectly well.
(horns blaring)
So you've got the starchy
heaviness of the corn,
and then you've got just
that hint of saltiness,
plus the crunch, plus the juiciness.
But actually milk comes out of the coconut
as you squeeze it between your teeth
and then you just mash them together
in your teeth all together.
Is it common throughout Jamaica?
- This is the first I've had it.
For sure.
- [Mark] Especially like great.
- Yeah, it's so good, it's so good.
(motor blaring)
You have the corn a juicy as butter
and then the coconut is intense.
Um, it just brings out even
more flavor of the corn.
The corn is just, you know the corn
taste where it's just buttery and juicy.
The coconut with it, aw man.
(upbeat Caribbean music)
- Deliciously simple combo.
Like, almost nothing like
the natural ingredients,
but the sum of the two makes it like
steps above just the individual product.
So there's chicken foot and pumpkin?
We're just eating down the line here.
Making our way down, next up to try
is her pot of cow skin
and chicken foot soup.
Oh, and we got the large.
We got a whole carton of it.
That's awesome.
And the soup, the flavor
is powered by chicken feet
and cow skin, then pimento.
Oh, there's some tripe in there too.
Yes.
Oh yes, she gave us the whole bonnets.
There's a few bonnets
floating around in there.
There's, what's that?
That looks like stuffed
intestines or something.
- [Matt] Or tripe or something like that.
- [Mark] Yeah, looks
like stuffed intestines
or stripe with rice in the center almost.
- Let me see.
Tripe.
- Tripe.
- Tripe.
- Yes, whole tripe, it's nice.
- Why it look like it's
stuffed with something?
- No, it's tasty.
- That is not rice, it's
just natural stuffing.
A serious mix of organs and all sorts
of things powering and flavoring the soup.
Then I think it's a, is it a pumpkin.
- Yeah, it's a pumpkin base.
- A pumpkin base.
You see the thyme, you see the
pimento is floating around in it too.
- Celery, marjoram everything.
- Wow, don't worry then.
- All the flavors.
- Hmm.
- How's the tripe, man?
(crowd talking)
- Oh man, that's salty sweetness contrast.
The saltiness, but then the
sweetness of the pumpkin,
the pimento in there, the thyme.
- The thyme is excellent in there.
- Herbaceous.
- And the pimentos, the
pimentos bursting with...
Look at that.
- Scotch bonnet, yes.
- I want a scotch bonnet too.
- Yeah, exactly.
- Ah man, foot in there,
we call that steppers.
She put the steppers, ya mon.
(speaks in foreign language) say yo,
you have a steppers soup.
That's her chicken foot soup in Jamaica.
- Another reason I love Jamaica so much
is there's a word for everything,
but there's always a name for something.
Or always a term to describe something.
- If you smell this,
you can not do anything,
but walk directly for it.
The cow skin texture is incredible.
- Okay, next up we're
gonna try that dumpling.
(people talking)
Oh yeah, it's like falling out
with some of the (mumbles).
(motor blaring)
It's doughy and gummy.
Okay, my next bite is gonna be cow skin
and a scotch bonnet peppa.
(crowd talking)
Hmm.
Oh the cow skin,
but like you think it's
gonna be kind of rubbery,
but it just like slides
right through your teeth.
It's just like, whoa and
then with that peppa.
(laughter)
It's gonna be a sweaty bite.
- [Alice] One peppa.
(motors blaring)
- Oh.
Oh, you know what's amazing?
Because it's like an air tight,
it's air tight, when you bite down in it,
you get like this little poof
of like air that comes out.
Okay, it's not that spicy yet,
but I didn't reach the seeds,
so I gotta take another bite.
(crowd talking)
Uh huh, yes, that when
you get to those seeds,
it tastes like a flaming banana.
Okay, it's kicking in nicely now,
but like when you first taste it
and take a bit, it doesn't
kick in for a few seconds,
or even a few minutes,
but then it starts to hit you
in the back of the throat.
And you're like, oh the full effect.
Yes, I'm tearing.
And that, oh I'm in love
with scotch bonnets.
(upbeat Caribbean music)
Yes, yeah man.
- (speaks in foreign language)
(motors blaring)
(crowd talking)
- All right Mark (speaks
in foreign language).
(laughter)
- So nice to meet you.
- Okay, Mark.
- Thank you for having us here.
- Yes, Mark.
- And for your delicious food.
- Yes, Mark good food and good soup.
- [Mark] Thank, amazing soup.
- Good spice.
- [Mark] Amazing crowd.
- And good spice.
- [Mark] And good spice, yes.
- Good seasoning.
- [Mark] Thank you Alice.
- [Alice] Okay.
(upbeat Caribbean music)
- Like a five minute drive away from where
we just had that amazing food snacking.
We've come to a restaurant,
this is Rastafari Ital Vegan restaurant,
I believe.
Actually we're not even sure.
None of us have been here we just found it
and it looks amazing so
we're gonna check it out.
And we have arrived to this neighborhood.
The paintings and murals
on the wall are beautiful,
but that's across the street
and there's a little bar across there but,
we're going up here, up these steps to it.
Looks like a little urban
hill platform where it's
like a chill spot, a
hang out and a food spot.
So you walk up here, up some steps.
Some makeshift steps, a brick wall
and this is the place right
here, Ibo Spice Portal.
(upbeat music)
Hello.
- Come over, come over
(speaks in foreign language).
- Oh wow.
- [Mark] Is that soup?
- Sip, sip.
- [Mark] Ah, sip.
- (speaks in foreign language).
- [Mark] Sip.
- Sip, no meat.
(laughter)
Just coconut milk and corn and beans.
(speaks in foreign language)
(bang lightly)
That I sip.
- [Mark] Oh that's the color look?
- Green, simmer, but cook
with no powder seasoning.
- [Mark] Yeah, I know.
- [Chef] Just nuts and coconut milk.
You see man, chickpeas we're just getting.
- [Mark] Wow.
- You see, this now are the polenta.
- When you make the batch, you
put everything on top of it.
- Yes, yes, yes.
And you got a green.
- What an amazing kitchen.
- You got a green vegetable planter.
- This is such a cool little kitchen.
He's showing me some of the dishes.
- Aye, aye.
- [Mark] Amazing Ital food.
(upbeat Caribbean music)
- All right, I know you're
in Jamaica, Kingston
and this is at artistry and
we're at Ibo Spice Portal.
- From the front, you
come into the yard area
that just opens up into this yard.
It's an entire community
and we ordered the calabash,
which is known as The Bash.
It's the gourd made into a bowl.
Beautiful calabash full of food.
- This is where we create most authentic,
organic artificial, non-sensitive,
no chemicals, organic and Ital vegan food.
- [Mark] So salt or just little salt?
- [Host] We use salt,
but it's alkaline salt.
- [Mark] Ah.
- [Host] Natural salt, okay?
- [Mark] Okay.
- [Host] We try to source the best.
- [Mark] So less processed.
- Yeah, less processed, no processed,
more natural like rocks, gem stones--
- [Mark] Awesome.
- Natural breakdown of
elements of the earth.
So we have
coconut, beet root, turnip, carrot,
and this is Mexican squash.
- [Mark] Ah.
- [Host] That we call the cho-cho.
- Ya mon, Ital is right,
Ital is real life.
- [Mark] Ital is great.
- Ya mon.
I'm gonna go in for the callaloo first.
(crowd talking)
Ah man, oh there's something more
that I gotta poke into at the bottom.
Bananas, is it bananas
at the bottom there?
- [Matt] He said, ya
mon, plantain in there.
- [Mark] Oh plantain?
Oh yeah, okay oh yeah,
there's a big piece.
Okay, so start with the top layer.
Oh there's so many
goodies down below here.
Look, bananas, yums.
Ah, there's starches
and so many good things.
- Proper (speaks in foreign language).
- Mmm,
it's totally vegan.
Just natural ingredients,
but like the combinations, the simplicity,
you taste kind of like a
little bit of an onion flavor.
I think it's almost a little
bit sweet from carrots
and onions and I love, I believe...
Hmm,
and callaloo too?
A little bit of coconut in the callaloo.
And then you got the green banana,
which almost has this like
starchy, potatoey texture to it,
but more gummy and more hearty.
- Yeah, so this is the alkaline water.
- Thank you.
- That Dr. Sebi talked about
that's over 75 pH percent.
The balance of alkalinity that's
straight our from the earth.
It has not been filtered,
because there's no time for it.
- So it's like a natural spring?
- [Host] So it's natural spring water.
- The crunch of the fresh coconut.
It's so refreshing, I'm
gonna chase that down
with some of that natural alkaline water.
(soft music)
That's good water and there's
not only green bananas,
but I think there's some
yams down here as well.
There's the beans, oh the red peas.
You just keep exploring new
things down below in calabash.
Hmm.
I think there's a little
bit of like maybe pumpkin
or turmeric with a smokey flavor to it.
There's
the squash,
there's beans.
Taste kind of like radish,
like a yam, mashed yams or something.
It's not salty, but you
don't even miss the salt,
because everything's mixed together.
Everything's powering just working
together in harmony in your calabash.
I love how the calaloo
has a nutty taste to it.
(upbeat Caribbean music)
- That is how to make flavor
combinations without the use of many,
I don't know if they used
any powder ingredients
or spices, but dude the
natural blend, yeah.
- I feel like, I chose
the deeper calabash.
- [Mark] Dude, I got a huge one too.
- You did too.
Okay, I'm like I'm looking at Joe's
and mine seems to be twice
the size and twice as heavy.
- [Mark] Wait, hold
that, hold that thought.
Look how deep mine is.
(laughter)
- Okay Mark, you win.
(laughter)
By, half an inch.
There's something in
the bottom super warm.
- [Mark] It's a party.
- Keeping the whole bowl warm
and it's like the green banana
and the yellow yam seems to
just retain all the heat,
but I'm really feeling the beans.
Are these the pigeon peas, I think?
Super, absolutely surprisingly
flavorful considering there's no salt.
- [Mark] Yep, not bad.
(upbeat Caribbean music)
- That was delicious, I am getting full.
Final bite.
Yeah, I can feel my stomach expanding.
Filling, that's a lot of food
that can fit into this calabash.
(upbeat Caribbean music)
(reggae music)
- Take up that, that yellow
(speaks in foreign language).
Yellow thing, take it all.
Video that, that's an original pineapple.
It's a pineapple with seed.
(speaks in foreign language)
(grinder mixing)
(speaks in foreign language)
- Wow, thank you.
This is a fruit I've never seen before.
- [Host] Yeah.
- He peels it for us, I gotta
try it for the first time.
You eat the whole thing.
(reggae music)
- Ya mon.
- Oh, wow.
- [Chef] How is that?
- Pineapple with seed.
It's better than the bigger pineapple.
- That is amazing.
- Ya mon.
- It taste almost like
passion fruit and pineapple.
- Yeah, yeah.
(group talking)
- And they said don't eat
more than two or three,
because of the alkaline, it's so alkaline?
- Right.
- That is.
- Right.
- Wow.
You taste like your mouth
transforming with that.
- This (speaks in foreign language),
it has the seeds that my grandmother used.
The apple is color of your eye.
This is flavorful part,
you see what I'm saying?
As well as it's good for
your blood sugar level.
This one do almost the same thing.
You know what this?
- [Mark] Yeah.
- So this curry, this do
almost the same thing,
but this no curry, it's
more like a brown (mumbles).
Coconut milk in everything.
(speaks in foreign language)
- Such good food.
- (speaks in foreign
language) a Rastafari.
- Such hardy and refreshing food.
- I desire.
- And filling.
- Not for full belly,
you know, for medicine.
- Exactly, food is
medicine, medicine is food.
- I know it (speaks in foreign language).
- That's a combination of
soursop and guava juice.
It smells so good.
Soursop is so aromatic.
- (speaks in foreign language)
- Yeah, the taste is gonna be even better.
(reggae music)
But he's also explaining
to us the health benefits
and how it's so good for your body.
His process of making
it, blending the fruit,
then whisking it around the mesh
to like take out the seeds and the pulp.
You get that fresh, like thickened juice,
all natural in the bottom and
it just smells incredible.
(splashing quickly)
(reggae music)
Wow, thank you.
Fresh juice, handmade
guava and soursop.
(crowd yells)
Oh, wow (laughter).
Dude, that juice.
I had to pry that cup from my lips
to take it down,
otherwise this is a cup of juice that you
could just chug the
entire thing in one gulp.
Not stop until it's done.
It's like rich and
foamy and sweet and sour
and like, dude you can
chug this whole cup in one.
- This is the best one I've ever had.
I drink this regular and this
are the best one I ever had.
- That hand mix, that foaminess,
that brothiness is unbelievable.
(upbeat Caribbean music)
It's almost like naturally carbonated.
- I gotten food, you know,
my grandmother and my
grandfather used this.
(group talking)
The farm I come from ends with it.
- [Mark] Ah.
- [Chef] That's why I wanted
to bring it to you, you know.
- Yeah, so a farmer just came
in from the Blue Mountain area.
Just came in with this root, a giant yam.
It's a life-sized yam.
I've never seen a yam that
size, but he brought it here.
He's like an herbalist,
a master of
ingredients and nature
and just like knowledge of natural fruits
and vegetables and herbs and roots.
- [Herbalist] This is 16 kilos.
- [Mark] 10 kilos?
- Feels like more like--
- 16, 16.
- [Mark] 16 kilos.
- How much yam can you curl, bro?
(laughter)
- Tayam,
in Jamaica call it taya.
- [Mark] taya.
- Yeah, the right name is tayam,
but we folks generally call it taya.
- [Host] Mark, you know what you call it?
- [Mark] Monkey apple.
- [Host] Monkey apple?
- [Mark] This is maca
plum or monkey apple.
Like a little plum.
(crunch loudly)
Yeah, they're very gummy,
they're kinda like...
It kind of taste like a little mini apple,
but more sour and a little more,
like little slightly cheesy tasting.
I love it.
- So you're gonna chop it, like for them.
Like how you know,
someone will be videoing you now,
because you are always doing the video.
(laughter)
- [Mark] Okay.
(shaving loudly)
- Why are you shaving it?
He's skilled.
(laughter)
He's cleaning it all
around, ya mon, go man.
No, you're doing very great.
(laughter)
That's one, now you have two more.
(laughter)
- That's work.
- Oh yeah.
Oh that's sweet and good.
(slurping quickly)
- Mmm.
- But I cracked it out down the side.
- Young coconut, the best.
Where's the leak even coming from?
- [Mark] I think it's cracked
down the side a little bit.
(crowd talking)
- Ah, man yep.
I'm taking the top.
(upbeat Caribbean music)
- Ya mon.
- Stepping out Ibo Spice Portal,
it's like unlike anywhere else
I've ever been in the world.
Vegan food, amazing juices.
That was just an incredible
experience in Kingston.
Thank you, thank you man.
- Bless (speaks in foreign language).
- Thank you so much.
(reggae music)
- Everything kind of
happened at a slow pace
and three hours later, we're leaving.
We didn't know what to
expect going in there.
That was a lot of fun,
that was interesting,
that was a learning experience.
(reggae music)
(motor revs)
The night now it's about
8pm and one thing you
have to eat in Kingston
is called pan chicken.
It's like a jerk, but I think
the pan it's called pan,
because it's cooked in a barrel grill.
What's the difference--
- Jerk is just a pan for,
so really it's jerk seasoning--
- Jerk seasoning, that's seasoned--
- Instead being more smoked.
- Yeah, a grilled chicken
with a jerk seasoning.
- Okay so, same seasoning,
it has the pimento--
- It has the same general a seasoning,
it might have the wet rub you got it,
it's more of a dry rub that they
use on this, than a wet rub.
- And we are at a place
called Red Hills Road,
which is famous for pan
chicken in Kingston in Jamaica.
And just lining up the streets.
You'll see the barrels with the smoke.
You'll smell it before you ever get here.
It's about time to eat pan jerk chicken.
(horns honking)
(grill sizzling)
(pounding lightly)
His technique is awesome.
So he has the chickens
going, most of them are
grilled already so he
just kind of heats it up
and then he takes that
off the grill, off the pan
and off the barrel, chops it
up into bite-sized pieces.
And my favorite part is the foil flip.
He puts the foil down,
actually on top of the chicken
and flips it over, then you've got
a pocket full of pan chicken in foil.
- Peppa, peppa, peppa.
- [Mark] Yes, peppa sauce.
He adds on two sauces, peppa sauce,
scotch bonnet peppa sauce and ketchup.
Squeezes that on, a nice layer on top
and then two pieces of
white bread go on top.
Wraps that into a packet, a
foil wrap packet of pan chicken.
It smells unbelievable,
I can not wait to try it.
(crackling slowly)
I've never been so excited in
my life to open a foil package.
The bread sits on top.
You pull off that bread from
the top, scoot that bread over.
Oh, look at how it just
soaks up the sauce,
the chicken can use, the
ketchup and the peppa sauce.
Okay,
I can not wait to taste it.
And you can even see like the scallions
just built up in the
crevasses of the chicken
and you've got that mix of skin.
You've got the sauce on both sides.
(motors rev)
Whoa, yeah
that is extraordinary.
What's awesome is you've got the dry spice
with the jerk seasoning on there,
but then you got the charr
that grilled smokiness.
And then on top of that,
you've got like that kind of
sweet, tangy ketchup peppa sauce blend,
which is like the wet sauce.
You can see how this would be great
at anytime of the day or night,
but especially late, late at night.
Like this is something that
would just be irresistible.
(horns honking)
Whoa.
- So the combination of the bread
with the sauce and the peppa.
- You know we like to
party a lot in Jamaica.
So this combinations soak up the rub
after the peppa in the bread.
Take the liquor right on there
and just bring it back
for the next morning,
so you can go work.
It's a cure all and you heard
it from him, it's a cure all.
- This is beer bar, beer bar food.
- Okay I'm just gonna bite on
the toast, the piece of toast.
- Hardough bread Jamaica,
Jamaican Hardough bread.
Hard and tough, we call it Hardough bread.
- Hardough bread (laughter).
(upbeat Caribbean music)
And that piece of bread that
soaked up the chicken juice too.
That is the best.
- Soak up the (speaks
in foreign language).
- That is flavor.
- Oh yes, um (laughter).
(upbeat Caribbean music)
- [] You have to say ya mon.
Ya mon.
- Ya mon.
- It was one of those things
that was so delicious,
so tasty, that there was no way
I could just have one package.
It's like, it's the gift you look
forward to getting all year long.
Um,
whoa good.
The breast is awesome as well.
It remains so juicy still
and then this one is just loaded with
again the scallions, so
it gives you that crunch.
It's got flavor.
Majorly juicy, um.
(upbeat Caribbean music)
Final bit of pan foul.
- Cheers.
(wrapper crumbles)
It's absolutely so tasty,
you can't physically stop
yourself from eating it.
(upbeat Caribbean music)
And with that ending, pan chicken,
pan foul, that's what it's
called that is gonna wrap up
this ultimate street food
tour of Kingston, Jamaica.
Kingston is such a cool
city with so many different
cultures, so many different foods,
so many different people to represent it.
And it shows through the
good, it shows through the art
and the culture.
And it's a fascinating city.
We have some incredibly delicious food.
Met amazing people throughout the day.
Had a chance to hang out with Matt
the Food Boss from Jamaica Food Tours.
Matt from Ross Kitchen,
Jaheel was a hurdle jumper,
400 meter hurdles, he
runs in the Olympics.
And big thank you to Chris for showing us
around the market for taking us around.
Big thank you for everyone
else we met along the way.
I'll have information
in the description box.
Everyone we hung out with today.
Thank you for showing us around Kingston.
You haven't seen this
entire Jamaican Food Series
or traveling around Jamaica
eating amazing Jamaican food,
I'll have the playlist.
Be sure to watch below there,
you can click one the link.
Be sure to watch all the videos
in this Jamaican Food Series
and I want to say a goodnight
from Kingston, Jamaica.
Thank you so much for watching this video,
please remember to give it a thumbs up,
leave a comment below, subscribe for lots
more food and travel videos.
I'll see you on the next video.
