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LifestyleTranscript
00:00 [MUSIC]
00:10 The story of food in the Caribbean, to me, as in many societies, but
00:17 particularly here, has within itself a history.
00:19 It's part the slave history of what slaves could eat or
00:23 what they were allowed to access.
00:24 It's part the story of the colonizer.
00:27 So whether it was an English or a Spanish or a French colonizer,
00:30 those influences combined with the African and
00:33 the slave traditions to create the cuisine that you have today.
00:36 [MUSIC]
00:44 >> Tronzo, are you ready, bro?
00:46 >> I'm ready.
00:47 >> Ready to go.
00:48 >> Yeah, man.
00:49 >> Yo, you guys hungry and starving?
00:50 >> Yeah. >> Starving.
00:51 >> But you know what's best for it?
00:52 >> What? >> We're not eating in the hotel.
00:54 >> What are we doing?
00:55 >> I'm gonna take you guys to the streets of Jamaica in Kingston.
00:59 >> Nice.
01:00 >> We're gonna go and taste the real Jamaican food.
01:04 I really wanna get in there and really taste the real thing, right?
01:07 To get the real thing is a big thing.
01:09 >> The cooking sisters today, Michelle and
01:11 Susan, took us to the streets of Kingston, Jamaica, searching for
01:15 the perfect ingredients and the perfect flavor to describe Caribbean culture.
01:19 >> From the minute they got to the market to meet us this morning,
01:23 these girls were on it.
01:25 They got these vibrant personalities and they're super intelligent.
01:29 So the two of that combined, we knew today was gonna be a dynamic day.
01:34 >> I gotta say, we know that you have a cooking show and
01:36 we can already tell how comfortable you are in front of the camera.
01:38 I'm looking at you ladies, it looks so nice.
01:42 >> We hope you're ready for some spicy food cuz we don't know.
01:44 >> So much fun, we're ready for it.
01:46 >> Are you ready?
01:47 >> Let's do it.
01:48 >> Take us into the market, guys.
01:50 >> Let's do it.
01:51 [MUSIC]
01:58 >> What is your favorite Jamaican food that you love cooking?
02:01 >> Well, I love aki.
02:03 >> One.
02:03 >> Aki itself is a fruit, it grows on a tree.
02:06 It's our national dish.
02:07 We can show it to them, we have some over here.
02:08 >> And it has a bad rap, cuz if you don't cook properly, it can be poisonous.
02:12 >> My gosh.
02:13 But we won't poison you, we know how to do it.
02:15 >> Yeah, we know how to do it.
02:16 >> Is this a papaya or is it a papaya?
02:18 >> Papaya or what we call pawpaw.
02:20 >> This is what we call June plum.
02:22 In Trinidad, they call it pomcite.
02:24 We love this.
02:25 >> What I love about all of this fruit and vegetables, ladies,
02:27 is a lot of this I never see in Canada.
02:29 >> Cool. >> I don't know about you, Rodrigo.
02:31 >> Of course not. >> But this is all new.
02:32 >> Definitely, we don't see this in Canada.
02:35 [MUSIC]
02:39 >> We all said these ladies have personalities unlike anybody we've ever met.
02:44 They initially made us so comfortable, they had us laughing so much.
02:50 They're these self-made women.
02:51 They basically went out there and wrote this cookbook and
02:54 then was able to sell it.
02:56 And now they have their own cooking show.
02:58 >> They were so genuine to us.
03:00 You know, we've been traveling for a long time and
03:02 experienced different cultures.
03:03 And just to know that they do the same thing by using food,
03:07 we kind of relate to them in a way.
03:09 >> Look at this.
03:09 >> It's so beautiful.
03:10 >> We're so glad that you like it.
03:11 >> This is the most stunning kitchen I've ever seen.
03:13 >> It is.
03:14 >> [LAUGH]
03:14 >> This is beautiful.
03:15 >> So you like the breadfruit, so I figured we could get you to try to peel this and
03:19 get it ready for- >> Yeah,
03:20 I might need a little instruction about how to do that.
03:23 >> No, you figure that out.
03:23 You can do it on your own.
03:24 >> [LAUGH]
03:26 >> I do.
03:27 >> Then you can do the fish.
03:28 >> Okay. >> Yeah.
03:29 >> The saltfish. >> We're going to do an Achaean saltfish
03:30 for you.
03:31 >> Got it.
03:32 >> So that's the bacalau, or the cod.
03:33 >> Yeah.
03:34 >> I'm from the island of Newfoundland, which you know in Canada.
03:38 We used to exchange our salt cod for your rum.
03:42 And in Newfoundland, we call it screech.
03:45 You've heard of this?
03:46 >> Screech.
03:46 >> So we thank you for the screech, ladies.
03:48 >> [LAUGH]
03:50 >> So how do I start this?
03:52 >> You can cut the two sides off, and
03:53 then you can just kind of cut down along the skin.
03:56 >> Okay, perfect.
03:57 >> And remove the skin.
03:58 >> All right, I'll start doing that.
03:58 >> So you roasted it?
03:59 >> Yeah, well, we both roasted it.
04:00 >> To prepare it.
04:00 >> Yes.
04:01 >> It's right, breadfruit.
04:03 >> Is this your favorite way to eat it?
04:05 >> I like it fried and roasted.
04:06 >> I love it just hot off of the fire, and
04:09 peeled with just some butter and salt.
04:11 And it's piping hot.
04:12 >> That sounds so good.
04:13 >> That's how I love it.
04:14 Basically, to pick up, this is a picked up saltfish, and so it's boiled first.
04:18 So you just basically can take off the skin with a knife and
04:22 clean it off, get rid of all that stuff.
04:24 And then just start to pick it up, so I'll leave you.
04:26 >> And just drop it on the bowl.
04:27 Troy, count to ten.
04:28 I'm gonna do it in ten seconds.
04:29 >> One, two, three, four, five, six, seven, eight, nine, ten.
04:31 >> [SOUND]
04:33 >> Bomb, your turn.
04:34 >> Before we do, we have to prepare the ackee first.
04:36 >> Who wants to take that on?
04:38 >> Wow.
04:39 >> So you say if it's not cooked properly, it can be poisonous.
04:42 So what's the proper way to cook this?
04:43 >> Okay, you open up the part like this.
04:45 >> Nice. >> It reveals then.
04:47 >> This is so crazy.
04:48 >> Isn't it beautiful?
04:49 >> Yeah.
04:50 >> You have to take out this seed.
04:52 >> Right. >> And remove this inner string.
04:55 This is a poisonous.
04:55 >> So this is why you don't eat the seed.
04:57 >> No, no, no, no.
04:59 >> After going to the market today, I realized that there's so
05:02 many dishes that you can make, and there's so many vegetables and fruits.
05:04 And from what you guys have told me, everyone is so creative in their cooking.
05:09 You use all of these things.
05:11 >> We're using materials that are unique and authentic to Jamaica.
05:14 >> Yes.
05:15 >> Yes. >> We've done the work done.
05:16 >> So what we would always do is we would season up with a mixture of tomatoes,
05:22 garlic, onion.
05:24 >> Yeah, either green pepper or onion pepper.
05:26 >> And saute it up there.
05:27 >> I'll go first.
05:28 >> Whoa, slowly.
05:29 >> Watch out, watch out.
05:30 >> Yes, chef.
05:31 >> So while that is cooking, what I'm doing over here is the callaloo.
05:34 So the callaloo bush was this.
05:35 Remember we picked up this green, the big end green?
05:38 So this is it prepped and cleaned and chopped up in sort of-
05:40 >> That looks so much like kale.
05:41 >> What you would call a little bit more like kale.
05:43 >> But you have to cook this.
05:43 >> This is actually, in Trinidad, callaloo would be dashi leaves.
05:47 These are amaranth leaves.
05:48 And so what you would do is you clean it, you trim it, and then you dice it up.
05:53 And then chop it up and then you saute it with some onions, peppers, etc.
05:57 And steam it down.
05:57 >> And we're going to be cooking some for you for breakfast.
05:59 >> Yay!
06:00 >> Ladies, what's your inspiration for cooking?
06:02 >> I think what we tried to do with our style of cuisine is to
06:07 combine traditional, very authentic Jamaican flavors and
06:10 the ingredients we use here with a more modern style of preparation.
06:13 And a more sophisticated one.
06:15 >> And I think outside of Jamaica,
06:16 what you find too is that people don't know the ingredients.
06:18 They don't know how to work with it.
06:19 So they think it's really complex.
06:20 They think it's really difficult to roast a breadfruit.
06:22 >> Yeah, but it's not.
06:23 >> Or that it's really hard to do aki.
06:24 But it isn't.
06:25 And so if you are a foodie and you like food and you like culture and
06:27 you like to explore flavors,
06:30 the Caribbean offers a lot of really amazing produce.
06:33 >> And look at the plantain.
06:34 >> That's the plantain.
06:35 >> Ooh, they're smoked.
06:36 >> Is that how you eat them in Mexico?
06:38 >> That's how we eat them in Mexico, actually.
06:39 >> You fry them as well like that?
06:40 >> We fry them as well like that.
06:41 >> You know what's really great to do with the plantain that we do in the book?
06:43 We put it in the oven with rum and brown sugar and butter.
06:47 >> My God. >> And you do a roasted plantain and
06:49 it makes a syrup.
06:50 >> Is it thrown like a caramel?
06:51 >> And then you leave it caramelized.
06:52 >> Because they're brown?
06:53 >> And you leave the plantain whole.
06:55 Now that is another way that we do it.
06:57 >> My God.
06:58 >> So this is a vegetarian version of aki.
07:00 So it's aki cooked with tomato, bell pepper, thyme, scallion, garlic,
07:05 scotch bonnet, without any salt fish.
07:08 I put quite a bit of pepper in here so it can be spicy.
07:10 >> I tried it, it is fire.
07:11 >> You gotta be spicy.
07:13 >> Yeah, I want to be all spicy.
07:14 >> You need to spice it up, baby.
07:15 >> If you're not spicy, then you don't.
07:16 Who wants to be vanilla?
07:18 >> What?
07:19 What is vanilla?
07:20 >> We gonna eat Jamaican food.
07:24 >> Yeah, mom.
07:25 >> Yeah.
07:26 >> [LAUGH]
07:27 >> We definitely don't know how to sing.
07:30 >> We took all the food and
07:31 we went into her parents' dining room.
07:32 On travels, usually you don't have the opportunity to come into someone else's
07:35 home and see how they're living and see the way that they eat and
07:39 what their dining room looks like and the type of dishware and
07:43 napkins that they're using.
07:44 And it was all so colorful and it was absolutely beautiful.
07:47 When I thought of Jamaican cooking, I thought of jerk chicken.
07:50 And now I know that it's so much more creative than that.
07:52 There's all these different types of dishes that you can make with
07:56 all the stuff that is here in Jamaica.
07:58 >> I feel like Emily have found that being a vegetarian
08:03 won't limit her selection of food when she travels anymore.
08:07 She was very surprised of Susanne and
08:08 Michelle how much they know about food and they have an answer for everything.
08:12 >> When you travel and you go around to all these places,
08:14 what are you always looking for?
08:16 Like what's the essence of what are you trying to find?
08:18 >> People like you.
08:19 Honestly, I hope to be able to do something like this again with these ladies.
08:24 As they continue to travel the world and film and do their book signing,
08:28 I really genuinely hope to run into them somewhere along the traveler's path.
08:34 [MUSIC]
08:44 [MUSIC]
08:54 >> And clean it off.
09:07 >> All right. >> Get rid of all that stuff.
09:08 And then just start to pick it up, so I'll leave you-
09:10 >> And just drop it on the bowl.
09:11 Troy, count to ten.
09:12 I'm gonna do it in ten seconds.
09:13 One, two, three, four, five, six, seven, eight, nine, ten.
09:16 >> [SOUND]
09:17 >> Boom, your turn.
09:18 >> Before we do, we have to prepare the ackee first.
09:20 >> So who wants to take that on?
09:22 >> Wow.
09:23 >> So you say if it's not cooked properly, it can be poisonous.
09:26 So what's the proper way to cook this?
09:27 >> Okay, you open up the pod like this.
09:30 >> Nice. >> And it reveals then these three-
09:32 >> This is so crazy.
09:33 >> Isn't it beautiful?
09:34 >> Yeah.
09:34 >> You have to take out this seed.
09:37 >> Right. >> And remove this inner string.
09:39 This is the poisonous.
09:40 >> So this is where you donate the seed?
09:42 >> No, no, no, no.
09:43 After going to the market today, I realized that there's so
09:46 many dishes that you can make, and there's so many vegetables and fruits.
09:49 And from what you guys have told me, everyone is so
09:52 creative in their cooking, you use all of these things.
09:55 >> We're using materials that are unique and authentic to Jamaica.
09:59 >> Yes.
09:59 >> Yes. >> Which is important.
10:01 >> So what we would always do, we would season up with a mixture of tomatoes,
10:06 garlic, onion.
10:09 >> Yeah, these are green pepper or- >> Can I saute it up there?
10:11 >> Yeah, go for it.
10:13 >> Watch out, watch out.
10:14 >> Yes, chef.
10:15 >> So while that is cooking, what I'm doing over here is the callaloo.
10:18 So the callaloo bush was this.
10:20 Remember we picked up this green, the Mexican green?
10:22 So this is it prepped and cleaned and chopped up in a sort of-
10:25 >> That looks so much like kale.
10:26 >> What you would call a little bit more like kale.
10:27 >> But you have to cook it.
10:28 >> So this is actually, in Trinidad, callaloo would be dashi leaves.
10:31 These are amaranth leaves.
10:32 [MUSIC]
10:36 [MUSIC]
10:46 >> The story of food in the Caribbean, to me, as in many societies, but
10:49 particularly here, has within itself a history.
10:52 It's part the slave history of what slaves could eat or
10:55 what they were allowed to access.
10:57 It's part the story of the colonizers.
10:59 So whether it was an English or a Spanish or a French colonizer,
11:03 those influences combined with the African and
11:06 the slave traditions to create the cuisine that you have today.
11:08 [MUSIC]
11:17 >> Troyzo, are you ready, bro?
11:18 >> I'm ready.
11:20 >> Ready to go.
11:20 >> Yeah, man.
11:21 >> Yo, you guys hungry and starving?
11:22 >> Yeah. >> Starving.
11:23 >> But you know what's best for us?
11:25 >> What? >> We're not eating in the hotel.
11:27 >> What are we doing?
11:27 >> I'm gonna take you guys to the streets of Jamaica in Kingston.
11:32 >> Nice.
11:33 >> We're gonna go and taste the real Jamaican food.
11:37 I really wanna get in there and really taste the real thing, right?
11:40 To get the real thing is a big thing.
11:42 >> The cooking sisters today, Michelle and
11:44 Susanne, took us to the streets of Kingston, Jamaica, searching for
11:48 the perfect ingredients and the perfect flavor to describe Caribbean culture.
11:52 >> From the minute they got to the market to meet us this morning,
11:55 these girls were on it.
11:58 They got these vibrant personalities.
12:00 >> And so what you would do is you clean it, you trim it, and
12:03 you dice it up.
12:04 And then chop it up and then you saute it with some onions, peppers, etc.
12:08 And steam it down.
12:09 >> And we're gonna get so good.
12:10 >> Cooking something for breakfast.
12:11 >> Yay.
12:11 >> Ladies, what's your inspiration for cooking?
12:13 >> I think what we tried to do with our style of cuisine is to combine
12:19 traditional, very authentic Jamaican flavors and the ingredients we use here
12:23 with a more modern style of preparation and a more sophisticated one.
12:26 And I think outside of Jamaica,
12:27 what you find too is that people don't know the ingredients.
12:30 They don't know how to work with it.
12:30 So they think it's really complex.
12:32 They think it's really difficult to roast a breadfruit.
12:33 >> Yeah, but it's not.
12:34 >> Or that it's really hard to do aki, but it isn't.
12:36 And so if you are a foodie and you like food and you like culture and
12:39 you like to explore flavors, the Caribbean offers a lot of really amazing produce.
12:45 >> And look at the planting.
12:46 >> That's the planting.
12:46 >> Ooh, they smoked.
12:48 >> Is that how you eat them in Mexico?
12:49 >> That's how we eat them in Mexico, actually.
12:50 >> You fry them as well like this?
12:51 >> We fry them as well like that.
12:52 >> You know what's really great to do with the planting that we do in the book?
12:55 We put it in the oven with rum and brown sugar and butter.
12:58 >> My God. >> And you do a roasted planting and
13:00 it makes a syrupy.
13:01 >> Is it thrown like a caramel?
13:02 >> And then you leave it caramelized.
13:03 >> Because they're brown?
13:05 >> And you leave the planting whole.
13:06 Now that is another way that we do it.
13:08 >> My God.
13:09 >> So this is a vegetarian version of aki.
13:12 So it's aki cooked with tomato, bell pepper, thyme, scallion,
13:16 garlic, scotch bonnet, without any salt fish.
13:19 I put quite a bit of pepper in here so it can be spicy.
13:21 >> And I tried it, it is fire.
13:23 >> You gotta be spicy.
13:24 >> Yeah, it's a little spicy.
13:26 >> And they're super intelligent.
13:28 So the two of that combined, we knew today was gonna be a dynamic day.
13:33 I gotta say, we know that you have a cooking show and
13:35 we can already tell how comfortable you are in front of the camera.
13:38 I'm looking at you ladies, it looks so nice.
13:41 >> We hope you're ready for some spicy food.
13:44 >> So much fun, we're ready for it.
13:46 >> Are you ready?
13:46 >> Let's do it.
13:47 >> Take us into the market, guys.
13:49 >> Let's do it.
13:50 [MUSIC]
13:57 >> What is your favorite Jamaican food that you love cooking?
14:01 >> Boy.
14:01 >> Well, I love aki.
14:02 >> One.
14:03 >> I love aki.
14:03 Aki itself is a fruit, it grows on a tree.
14:05 It's our national dish.
14:06 We can show it to them.
14:07 We have some over here.
14:08 >> And it has a bad rap, you know,
14:09 because if you don't cook properly, it can poison us.
14:12 >> My gosh.
14:13 >> But we won't poison you, we know how to do it.
14:16 >> Is this a papaya or is it a papaya?
14:18 >> Papaya or what we call pawpaw.
14:20 This is what we call June plum.
14:21 In Trinidad, they call it pomcite.
14:23 We love this.
14:24 >> What I love about all of this fruit and
14:26 vegetables, ladies, is a lot of this I never see in Canada.
14:29 >> Cool. >> I don't know about you,
14:30 Rodrigo. >> Of course not.
14:31 >> But this is all new.
14:32 >> Definitely, we don't see this in Canada.
14:34 [MUSIC]
14:38 >> We all said, these ladies have personalities unlike anybody we've ever
14:42 met.
14:43 They initially made us so comfortable, they had us laughing so much.
14:49 >> They're these self-made women.
14:51 They basically went out there and wrote this cookbook and
14:54 then was able to sell it.
14:55 And now they have their own cooking show.
14:57 >> They were so genuine to us.
14:59 You know, we've been traveling for a long time and
15:01 experienced different cultures.
15:03 And just to know that they do the same thing by using food,
15:06 we kind of relate to them in a way.
15:08 >> Look at this.
15:09 >> It's so beautiful.
15:09 >> We're so glad that you like it.
15:10 >> This is the most stunning kitchen I've ever seen.
15:13 >> It is.
15:13 >> It's brilliant.
15:14 >> This is beautiful.
15:15 >> So you like the breadfruit, so I figured we could get you to-
15:17 >> Perfect.
15:18 >> Try to peel this and get it ready for-
15:19 >> Yeah, I might need a little
15:21 instruction on how to do that.
15:22 >> No, you figure that out.
15:23 You can do it on your own.
15:24 >> Then you can do the fish.
15:27 >> Okay.
15:28 >> Yeah, we're gonna do an Achaean saltfish for you.
15:30 So that's the bacalau, or the cod.
15:33 >> Yeah.
15:34 >> I'm from the island of Newfoundland, which you know in Canada.
15:37 We used to exchange our salt cod for your rum.
15:42 And in Newfoundland, we call it screech.
15:44 You've heard of this?
15:45 >> Oh, screech.
15:46 >> So we thank you for the screech, ladies.
15:48 >> So how do I start this?
15:51 >> You can cut the two sides off, and
15:53 then you can just kind of cut down along the skin.
15:55 >> Okay, perfect.
15:56 All right, I'll start doing that.
15:57 >> So you roasted it?
15:58 >> Yeah, well we both roasted it.
15:59 >> To prepare it.
16:00 >> Yes.
16:00 >> It's right, breadfruit, man.
16:03 >> Is this your favorite way to eat it?
16:05 >> I like it fried and roasted.
16:06 >> I love it just hot off of the fire, and
16:09 peeled with just some butter and salt.
16:10 And it's piping hot.
16:11 >> It sounds so good.
16:12 >> That's how I love it.
16:13 Basically, to pick up, this is a picked up saltfish, and so it's boiled first.
16:17 So you just basically can take off the skin with a knife.