- Good morning.
Hope you're having an amazing day.
It's Mark Wiens, I'm in
Montego Bay, Jamaica.
And on Sunday, most restaurants,
a lot of restaurants are closed.
And so the Jamaican tradition
is to either go to somebody's house
or to go the beach or the river
to have a picnic, to have a huge meal
with friends and family.
And so today, we're meeting up with Matt.
He's the Jamaican Food Boss
from Jamaica Food Tours.
He's an amazing guy,
and he has arranged
this unbelievable spread
of food that we're gonna cook,
especially goat curry,
Jamaican goat curry and oxtail.
And there's gonna be a lot of other dishes
we're gonna cook on the river.
We're gonna eat.
I'm gonna share all the cooking,
all the food with you in this video.
We are just about to drive
on over to the river,
but we're starting this morning
at Usain Bolt's place, walking around.
It's a museum, it's a restaurant,
and his statue right here,
which is actually made from bolts.
We're on our way to go meet Matt,
and this is gonna be an amazing day,
Sunday, of Jamaican food.
(upbeat reggae music)
(bubbling)
Good morning.
- Morning, how was your sleep?
- Very good, very good.
That was another gorgeous
drive from Montego Bay.
It's so lush.
It's so green.
It's so beautiful.
And we've arrived to the river.
We're actually gonna take a bamboo raft,
Jamaican bamboo raft down the river,
down the stream to the place in the jungle
along the river where
we're gonna start cooking.
(upbeat reggae music)
- This is what we call June plum.
- June plum?
- Yeah.
So it's a plum.
We use it in stews.
We use it in sauces as well.
- June plum.
- We stew it as well.
- In stew?
(crunching)
Oh, yeah.
That is fantastic.
Like a sour mango almost,
very acidic, sour.
Delicious.
(upbeat reggae music)
So incredibly beautiful.
The water is so clear.
And we're starting off right from,
it's a old Spanish
bridge, an iconic bridge.
This is where we're
gonna begin the rafting,
bamboo rafting, and Captain.
- Made from 1828.
- [Mark] From 1828, the bridge dates back?
Wow.
- Only stone bridge in Jamaica.
- [Mark] Wow!
- Never rebuilt, never refurbished.
- [Mark] Wow.
(upbeat reggae music)
- Yeah, man.
It's Jamaica.
Ooh!
(Mark laughs)
(upbeat reggae music)
- Amazingly peaceful.
The water is deeper here.
Just pools of just gorgeous clear water,
and just surrounded by lush forest.
This is the way to
arrive for Sunday lunch.
(water splashing)
Amazingly graceful on the
bamboo raft through the rapids,
the very gentle, calming rapids. (laughs)
(upbeat jazzy music)
(Mark laughs)
I'm not actually doing any work.
He's dragging us.
We're going back upstream.
Thank you, Jay.
Thank you, man.
It's so nice.
It's so nice, man.
- I mean, once we catch all we need,
we can go back in the raft.
- Yeah, for sure, okay.
- [Matt] Boats and stuff,
we got tubes and stuff.
Eric, hi.
- How are you, man?
Nice to meet you.
Hello, chef.
- Good afternoon, sir.
- Good afternoon.
Nice to meet you.
We've arrived to the shore.
This is where Matt has a place
that he sets up where he
cooks, where the chefs cook,
and so all the ingredients are laid out.
We are preparing for a
massive Jamaican Sunday feast.
What are main dishes on the menu, Matt?
- We have curry goat, which
we're going to do today.
We have oxtail.
We have ackee and saltfish.
We have ground produce, mannish water,
which is the intestines of the goat.
- [Mark] Yes!
- Which we're gonna do.
- Yes.
- They say that put hairs
on your chest in Jamaica.
(Mark laughs)
- [Mark] I've been wanting
to eat mannish water.
- So, we have mannish water.
We've got some shrimp as well.
We do a little pepper shrimp
straight from the river.
- [Mark] Awesome.
- And then we'll do
some banana, some yams,
and some dashi, and then sweet potato.
- [Mark] Wow.
- Let me get it washed now and season.
- Oh, okay, wash and season the oxtail.
Okay, chef John is just getting
started on the oxtail first,
so chopping that up into
pieces with the skin on,
and he's gonna get ready to
season that, marinate it.
- Yes.
- Awesome!
(bright Jamaican music)
So, that's a combination of
all those spices, ginger.
- [John] Yes, ginger, garlic,
pimento greens, garlic.
- Oh man, immediately he
pours that marinade on.
A combination of like, crushed mashed.
Yeah, you can smell
the ginger, the garlic.
Oh, he's adding in chili powder.
- [John] Yes.
- And one of the key
ingredients is also pimento,
which is allspice, the allspice berries,
which has a flavor that kind of has
a cinnamon, nutmeg-y kind of taste to it.
Essential for Jamaican food.
I'm just gonna taste
it in its purest form.
Oh, mm!
Yeah, I taste cloves,
nutmeg, and yeah, cinnamon.
Exactly, all three combined
into one berry, one unique berry, pimento.
Oh, it's crazy!
That is like the basis, that's
like the foundation of jerk.
It's the foundation of so
much, and it even has like,
kind of like a heat to it,
a heat to it on your tongue.
Yeah, kinda like cinnamon,
if you chew on cinnamon bark.
- [John] This is the meat season.
- Browning?
- Yes.
(bright reggae music)
- [Mark] Beautiful.
- [Matt] Nothing wasted, we use the head,
the cheek, the tongue, everything.
- Another dish I could not wait to try
in Jamaica is mannish water,
which is it's for the power, right?
(laughing)
- For the power!
- Yes.
But a combination of goat
intestines, goat tripe,
stomachs, a variety of stomachs.
Chef John is now just chopping that up,
slicing that up for the soup.
The water, mannish water, what a name too.
(fire crackling)
- Oxtail.
- Oxtail go in.
- [John] Yeah.
- Lid on, that's gonna simmer away.
That's gonna kinda like,
stew in its own juices,
and you can tell the fat
is just gonna be released,
and just like, boil down into the meat.
Oxtail is one of the greatest,
most tender meats possible.
Then chef is also boiling up
some pork over the fire as well
and then just drained that out.
Next dish that we're making is curry goat,
Jamaican curry goat, and
Matt was mentioning to me
that you cannot have a party,
you cannot have a get together,
you cannot have a group of people
together in Jamaica without curry goat.
- Curry goat.
- Without the curry goat, right?
It's the curry goat link up.
(bright music)
- [John] Just to fire that one.
- That curry goat,
unbelievable marinade mixture.
All of the ingredients,
what stands out to me
is that it's not only dry
spices, like a curry powder,
and some of the dry seasoning,
but it's also fresh ingredients.
The ginger, the thyme, the pimento,
the garlic, the ginger,
the Jamaican ginger,
so all of those combined,
chunky fresh ingredients, dry ingredients,
and that actually is best
to marinade overnight,
so all the flavor seeps in.
Chef has one prepared for
overnight about to go in.
(sizzling)
(guests chattering)
It smells so good already.
The goat goes into a raging hot fire pan,
a little bit of oil to sizzle that in
to the point of just burning.
My mouth is salivating already.
It is not a get together,
it's not a party in Jamaica
without curry goat, right?
- A goat link up.
- It's the goat link up.
- A curry goat link up.
(laughing)
- Yeah, the goat link up.
- Curry goat link up.
- Oh, man!
- All right, this is more.
- Pork and ackee.
- Pork and ackee or?
- Yes, corned pork and ackee.
- Oh, okay.
- [John] You don't do
it fresh with the ackee.
You do it with salted pork.
- Oh man, he lifted up
the lid on the oxtail,
and already the fat has began
to seep out, melt down, render down.
It's caramelizing in its own
juices and with all that spice,
stir that up, add some water,
and then he also mixed the goat curry.
Everything's coming together.
It's a slow process now.
Everything has to cook down,
everything has to mingle.
(sizzling)
(bright Jamaican music)
- [John] Put on some pimento grill.
- Next dish goes in is the mannish water,
which is the combination of tripe
and intestines of the goat,
but he boiled some water,
just with pimento berries, and garlic,
and that has to simmer
for a long time, right?
It's a long process.
- [John] Irish potato,
that's for the soup.
- [Mark] Oh, that's for the mannish water.
- Yes.
- So, that's a yam also?
- Yes.
This one is (speaks in foreign language).
(bright music)
- The spices coming out, the meat juices.
It smells so unbelievably good,
and it's just like,
filling, filling the air.
It's becoming part of
the humidity in the air.
Is it called ackee and codfish?
- Ackee and saltfish.
- Ackee and saltfish.
- We don't call it codfish,
it's saltfish here.
- [Mark] Okay, ackee and saltfish.
- Yeah, and that's the national dish.
- [Mark] Ah.
(bright music)
- Hey, how's it going?
- How are you, man?
- Not bad, Trevor.
- Trevor, nice to meet you.
- Okay, okay.
- Mark, nice to meet you.
Hello, nice to meet you.
- Nice to meet you.
- Man, so we just met up
with Trevor and Patrick.
Bringing fresh coconuts
and also he's gonna,
you're gonna be preparing
the ackee for us, right?
- Okay.
- Awesome.
(bright music)
So ackee, it's such an
interesting and unique fruit,
and something about ackee
is that you have to,
it has to open.
- It has to open.
- Open, right?
- Yeah.
- You cannot open it yourself.
- No, it's poison.
- [Mark] Or it's poison, so you have to
it has to naturally ripen.
It has to naturally open.
- Open, it actually has to be in the mood.
- The flesh of the inside,
they look like kinda little,
little membranes almost,
and then the black part, is that the seed?
- [Trevor] Yeah.
- The black part is the seed,
so then it's a very tedious process
because you have to peel out that seed.
You don't eat the seed at all either?
- [Trevor] Mm-mm.
- It is a very special Jamaican food.
I cannot wait to try it.
(bright music)
And so just chopping up,
these are all the ingredients
that I believe are gonna pair
with the ackee and the saltfish.
There's scotch bonnet,
there's thyme, there's garlic,
there's scallions, green
pepper, onions, and tomatoes.
Pork, corned pork.
- Yes.
(bubbling)
- The milkiness coming out of
the intestine and the tripe.
(sizzling)
Thank you.
Nothing like fresh coconut water
as we're waiting for all of the stews,
all of the curries to
brew down, to simmer down.
Oh!
And this coconut is just full, full.
There's like a liter of
coconut water in there.
That's so good, it's perfectly sour,
perfectly sweet, not overly sweet.
Just the nutrients, the richness
of the nutrients in there.
Oh man, it's perfect, it's pure.
Ah, yes!
(bright music)
Potatoes and carrots.
Okay, so the ackee goes into hot water.
It's gonna boil for about
seven minutes before
it's combined with saltfish
with those other ingredients,
and also the corned beef,
another version of ackee as well.
It's also gonna, the corned pork,
which is gonna be a
second version of ackee.
(bright Jamaican music)
That's a good boiling, it's ready.
The saltfish is ready.
John poured some oil into the pan
over the fire to fry it all up.
(sizzling)
- Ackee and saltfish is the national dish,
Jamaican national dish.
- The national dish.
(sizzling)
Amazing, it smells so good,
and because everything is already cooked.
- [John] Yeah.
- It doesn't take too long
to cook once you fry it up,
but with the fresh ingredients,
with the saltfish, that
ackee, what a beautiful dish.
So, he's also gonna make
ackee, same recipe, same dish,
but just with corned
pork instead of saltfish.
Just a little bit, like
a splash of coconut milk
goes into the curry goat to finish it off,
but he also added in some of the carrots.
Oh yes, oh!
Oh whoa, oh yeah.
(bright Jamaican music)
- Corned pork and ackee ready.
- Oh yeah, okay, and so the
vegetables, the carrots,
the yam, the green banana
goes into the mannish water.
You can again see the milky color of that
from the intestines, from the tripe,
and again, the floating allspice
berries just marinating,
just releasing their aroma
and fragrance into the water.
(bright energetic music)
(men speaking in foreign language)
- Spinners, the dumplings,
so he mixed up some flour
and some water into a dough,
and spinning it in his hands
to make little spiral
shaped little dumplings,
which go directly into the pot of oxtail.
That's gonna just boil down
to like a complete dish.
(bright energetic music)
All of the food is almost ready,
like we are moments before eating,
but he just pulled out the pepper shrimp.
These are freshwater shrimp
that he cooked up with,
and when I'm saying pepper,
I mean scotch bonnet pepper.
So, he boiled that up,
and we're gonna just quickly
eat them as an appetizer
before all of the main dishes.
Oh yeah, and you wanna preserve
that tomalley head juices.
Oh, you can smell the garlic
and the scotch bonnet in there.
Mm, oh yeah.
Oh, it's the freshness of it,
but plus the garlic and
the scotch bonnet peppers
they have so much flavor, so
much like kind of sourness
that just seeps into the shrimp.
Oh yeah, that is awesome.
Okay, I'm gonna re-dip
the head into that juice,
the scotch bonnet juice on the bottom.
Mm, the best part about the pepper shrimp
is just licking up the
head because all the juice,
because that scotch bonnet juice
is just like, juicing out of it.
- Where's it?
- Right here.
(slurping)
- Oh, wow.
That scotch bonnet juice, right?
- You cannot mess with the
flavor of that scotch bonnet.
Immediately, like so bright.
- Yeah.
- Mm, oh my gosh.
Dude, that's incredible.
- Yeah, it's so good.
- All the flavor is in that.
Mm.
(slurping)
- I want more of that juice.
I just want to drink the shrimp juice
with the scotch bonnet.
Oh, that is a tasty way
to get this Jamaican food
party started this afternoon.
(bright energetic music)
So, all the food is ready
and the Jamaican term,
we are eating pot to plate,
just everything is served
from the pots to the plate,
directly to your plate.
We're dishing it out, everything is ready.
Yes, Patrick.
Ready to eat?
- Yes! (laughs)
(bright energetic music)
- Two piece good enough,
we're gonna add to that.
Saltfish.
- I want to get more curry.
- Okay.
- It's very good!
- How is it, Ying?
- Yeah, it's very good.
- Thank you, chef John.
- It's with love.
- Okay, let me try.
The natural bonnet,
they get the name 'cause
they look like a hat.
(guests chattering)
(bright jazzy music)
I got the full plate of food
and we are about to sit down,
but I'm waiting for all of
us to get the plates of food,
but I have to, have to try my first bite
has to be the ackee and saltfish.
That texture, you can
see the little texture.
A piece of the saltfish in there.
(guests chattering)
Oh, oh, the ackee!
The buttery texture of that ackee.
It is so creamy. (chuckles)
It's like, that's incredible!
I didn't know what to expect.
It's kind of a neutral taste,
but it's an amazing buttery texture.
Delicious, and then the
saltfish just gives it that,
powers the whole thing
with the salty saltiness,
almost like egg yolks,
but like creamy, creamified egg yolks.
Natural, from the ackee fruit.
Thank you, Matt.
- You're welcome.
- [Mark] Perfect place.
- [Matt] One for you and one for John.
- Oh yeah, Joey can grab a seat too.
- Yeah.
- Oh man, dude, the ackee.
- It's crazy, right?
- Ackee is amazing.
- It's almost like a egg consistency.
- [Mark] Yeah, like
egg yolk, but smoother.
- But sweeter and smoother.
- Silkier and sweeter.
Exactly!
I can't even get over the ackee.
- The ackee flavor.
- Yeah.
(laughing)
Okay, upon my first bite of eating ackee,
I immediately know why it's
the national dish of Jamaica.
- We love it.
- It's just, it's too good.
It's a Jamaican harmony.
- [Matt] Jamaican symphony.
(Mark laughs)
- [Mark] A symphony.
- [Matt] All that mixed
up is Jamaica all in one.
- It's truly Jamaica.
- Jamaica in one bite.
- Jamaica in one bite!
(laughing)
Okay, I gotta try the curry goat next.
Yeah, it's just, oh, look.
This is a plastic spoon. (laughs)
Wink, wink, you know,
there's a reason you don't
need a knife for this meal.
Everything is tender enough
to be broken down a plastic spoon.
Okay.
Oh, mm.
Oh, wow! (laughs)
- That's it right there.
It melts in your mouth.
- It's so tender.
And then again, like I was mentioning,
because it's a harmony,
it's another symphony,
a Jamaican symphony of both
dry spice and fresh spice.
So, the ginger, the scallions.
- The thyme.
- [Mark] The thyme.
- [Matt] Everything puts up
with the scotch bonnet pepper.
- [Mark] The allspice, yeah,
with the scotch bonnet pepper,
and then you have the curry
powder on top of that.
- It binds everything together.
- It's binding it.
- It's a binding fusion of flavor.
- [Mark] And then the
tenderness of the goat, whoa.
- That's fresh goat too.
- That's fresh.
Yeah, you can taste the
freshness of it too.
- [Matt] Yeah.
- Oh yeah, dude, that is curry goat.
- [Matt] Wicked, that's wicked goat.
- I also immediately know why
you never have a get together,
you never have a party in
Jamaica without curry goat.
That flavor,
one that you will remember
the party by forever.
- Curry goat link up.
- The curry goat link up. (laughs)
Again, it links you up.
- It links you.
- It builds relationships.
(laughing)
Okay, and the next big
main dish is the oxtail,
which is a totally
different spice combination,
totally different sauce, and
Matt was also telling me that
if you get the local Jamaican
oxtail, it has the skin on it.
You can see that thickness of that skin,
the jellyness of it, and
again, it's probably,
in fact, I'm just gonna pick it up though.
It's just jiggling.
- It's just jiggling.
- The gumminess of it.
- Jiggling ox fat.
- Yes.
(laughing)
- Mm, oh wow.
The trifecta of different textures
because the skin is almost crunchy,
but soft at the same time.
The gumminess of the fat,
just tenderness of the meat.
- The meat is so tender and succulent.
It just melts away.
Everything's just melting in one.
- Yeah, it is.
It just melts together, all
three layers just melt together,
and then the spices are much
different from the curry,
much for mild, more like a stew, yeah.
- It's a more subtle flavor.
- It's more stew.
- It cooks through.
- More like that allspice.
You taste the allspice in it more,
like cinnamon-y, clove-y tasting.
- And the burnt molasses
that we had in it as well.
- That's right, that's right.
Kind of like a--
- [Matt] Small amount of burnt molasses.
- Which doesn't really make it sweet,
but more like gives it
that kind of slight
caramel-y, like glaze almost.
- Exactly.
- Yeah, it's like a glaze.
It's a glaze, oh! (laughs)
- I want a bite again.
- The wobbliness of that.
The melting quality of that. (laughs)
It just like, dissolves on your tongue.
Again, the other dish is the
ackee with the corned pork.
This is the same dish, same recipe,
just with corned pork
instead of the saltfish.
Wow, okay, the only that's different
is the saltfish compared
to the corned pork.
It's like a totally different flavor.
- It's totally different.
- Because of the salty meats.
- [Matt] But it still pairs so well
with the ackee because of the saltiness.
- Yeah, exactly.
- It pairs fantastic with it.
- The ackee is blowing me away.
I love it.
(laughing)
Scotch bonnet.
- Scotch bonnet, the heat.
- The heat!
- [Matt] The raw scotch bonnet
coming with the heat now.
Coming with the heat.
- Oh, the fruitiness of it.
Oh, what I love about scotch
bonnets is it's so fruity,
like it literally, it is a fruit.
It's sweet and sour.
Okay, so take a bite.
I'm getting some of that.
Okay, finish all my ackee, it's too good.
And then after that,
you taste it with another
bite of the scotch.
Okay, when you get to those seeds,
you can feel the fumes going
up your nose and your throat.
Oh wow!
Yeah, that's spicy.
- It went down so fast,
but we are fortunate.
There is, yeah, there is a lot more.
A lot more to explore.
(bright energetic music)
- [Mark] All set, awesome, awesome food.
- Okay?
- Yes, please.
I'm getting a refill on
my next plate of food,
but I had almost forgot
about the mannish water.
I got so excited with the curry goat,
and the oxtail with the ackee, but this,
oh yeah, you can smell the goat.
The freshness of that, the intestines,
the allspice berries just floating around.
Oh, oh wow!
Okay, I mean, I love anything goat.
That is superb.
The milkiness of it, the saltiness.
The fruitiness of it too
because there's scotch bonnet
in there and there's also
the green banana in there.
Oh, Ying is back for more.
- Third plate, yes!
- Mm!
(laughing)
(bright energetic music)
- This is my next plate of
food, got the curry goat.
Got some more saltfish, ackee saltfish.
Oh!
There's like, I think
it was a piece of garlic
in that bite too because it
just erupted in my mouth.
That creamy sensation, oh wow!
Oh, yes, I want a little bit of everything
in my first bite of the mannish
water including pimento.
Oh, that's hot.
Mm, mm, I love it.
It's actually a very clean taste.
A very clean goat-y taste to it,
and everything is so tender,
cooked down to its soft,
melts in your mouth.
Even the tripe has a
little bit of chewiness,
but not like in comparison
to other pieces of tripe.
It's tender.
I love the allspice, the pimento,
because it's kind of
subtle, but it's there,
and you taste that light clove,
cinnamon, nutmeginess of it.
Mm.
(guests chattering)
Oh yeah.
I have an idea for my
next bite of curry goat.
Top it, I'm gonna ackee it.
(laughing)
It's the tenderness of that curry goat,
and the creaminess of the ackee.
Oh, it's so good and my
beverage of choice, the water.
The mannish water.
(water splashing)
(Micah babbling)
Micah, you like it?
- [Both] Yeah.
- It's a little bit cold now
because the sun has gone
down behind the mountains,
but there's just nothing
more satisfying sounding
after a Jamaican feast like
that when we're on the river,
and it's so clear, I have to.
Ying, can you hold my shirt?
Hey, that's like that limestone, I think.
(water splashing)
Oh yeah, that's cold!
(Micah laughing)
Actually, once you get
in, it's not that cold.
Micah, look, Daddy's in
the middle of the river.
Nope.
(laughing)
(Micah babbling)
Oh yeah, the swim was fantastic,
but one final treat for this,
just unbelievably delicious
Sunday Jamaican feast.
(sizzling)
So, one of Matt's friends.
- Andrew.
- Andrew.
- Jerk champion.
- The jerk champion and also a hunter.
You hunted for these birds also?
- Yeah.
- Awesome.
So, some of the wild birds.
There's three different types of birds
that he jerk seasoned onto the grill.
- The white-crowned pigeon,
the white belly and the
white wing pea dove.
- Oh man, immediately it smells good.
(bright energetic music)
- John Crow Batty.
- [Both] John Crow Batty.
- Cheers, guys.
- Cheers, man.
- Andrew.
- Cheers, yeah.
- This is how you top off
a good evening of food.
- Cheers.
- Absolutely.
- A sip of JB.
(laughing)
- That's Jamaican.
- JB.
- Jamaica's best, okay?
- John Crow Batty, that's all what it is.
- Drunk O' Batty.
(laughing)
- Wow, oh, I love the
like lemony flavor of it.
- It's lemon with honey with the JB.
- Oh, there is lemon and honey.
- Yeah.
- Okay.
So, right off the grill
this one is the wild dove,
and just that pink color on the inside,
the juiciness of it still,
but you can see how lean
it is at the same time.
- You guys can try it.
- Thank you.
- [Andrew] No problem, man.
- Yeah, guys.
Mm, oh!
Oh, and you can crunch
right through the bones.
- Yeah.
- Oh yeah.
- Oh, the flavor.
- Oiliness.
- But the leanness of the meat,
but then the fattiness of the skin.
Oh man, that jerk seasoning.
I'm gonna eat the whole,
this is the entire drumstick
and thigh combination in one bite.
- [Andrew] Yeah, (laughs) there you go!
- One bite of crunchy, birdiness.
Oh, man!
Oh, it's so good.
Andrew, yeah, man, that is awesomely good.
- Thank you, man, I appreciate it.
- [Mark] Well done.
Oh man, you take this piece.
(laughing)
- Tell me.
- Ball plate.
- Ball plate.
- The white-crowned.
Next bird, this is the
white-crowned pigeon.
- [Andrew] No, this
one is the white belly.
- Oh yeah, that has a different texture.
It's more like almost
livery, livery tasting.
- [Andrew] Yes.
- Best dessert after that meal, you know?
Mm.
(bright energetic music)
That is crazy tastiness, yeah. (laughs)
What a way to end this just,
unbelievably delicious Sunday in Jamaica,
with friends hanging out.
Big thank you to Matt.
I'll have his link and his tours
in the description box below.
You can check him out when
you are in Montego Bay,
or anywhere in Jamaica, let him know.
He will hook you up,
and so that's it for this
incredible Sunday in Jamaica.
Huge thank you 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,
click subscribe and also
click the little bell icon
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There is gonna be a lot
more incredibly delicious
Jamaican food and culture videos,
so be sure to watch this entire series,
this entire playlist of videos in Jamaica,
and I will see you on the next video.
