Jamaican Food Culture and Local Tourism in Ocho Rios

[00:00:00]I am back in Jamaica and I'm exploring the most incredible Jamaican food from jerk chicken to aki and saltfish. I'm here to explore the real issues that many Jamaicans are facing today. It's a very tough situation for the locals and that's why I'm enlisting the help of three of the top creators in Jamaica to help me find out the truth. From chasing wild roosters with Kasmith TV to bamboo rafting with Tiffany Silver and even eating the national dish of Jamaica with Raj from Spearfishing Jamaica. And I am finding out once and for all where is the one love for the Jamaican people. I think we're going to find out on our adventure. Let's go. Stew chicken, curry chicken, fried chicken, brunchies, esavalo, everything up and done. Turn to rice and be up and running.

[00:00:46]>> Where you going? Where you going?

[00:00:49]>> I was going to eat some.

[00:00:56]>> You know what? You know what? girl in Jamaica.

[00:01:01][Music] >> Alice, >> welcome to Ultra Reels Jamaica. Today I have a special guest, Raj from Spearfishing Jamaica.

[00:01:13]>> My man, how you doing?

[00:01:16]>> Oh, thank you so much. So, what's the plan today?

[00:01:18]>> All right, so today we're just going to go to a couple spots like Spanish Bridge and this cool spot. I know you're going to love it. Like, we call it fire water.

[00:01:25]Like, you can literally light the fire and water. So that would be like a cool thing to do and the guy will give you the history everything on that. But yeah, we're just going to be in O for today. We're just going to check a few spots, you know. Yeah. And his channel is all about water. He's in the water.

[00:01:39]So today we will be getting in the water. We'll be eating some good food.

[00:01:42]We're starting off right here with breakfast at Fisherman's Village.

[00:01:45]>> I'm excited.

[00:01:46]>> All right. So let's get let's do it.

[00:01:48]>> Let's go. Let's go.

[00:01:50]>> So over here we have Andrew. This is Andrew Cook Shop. Andrew, how you doing?

[00:01:54]>> I'm doing good, man.

[00:01:55]>> Very good. And so what do we have today?

[00:01:57]>> Breakfast here.

[00:01:58]>> Yeah.

[00:01:58]>> So we got some hakan saltfish. We got kalaloo. We got curry chicken and also fried dumpling, cooked dumpling, yam, banana.

[00:02:07]>> M.

[00:02:08]>> And then we do coffee with >> I'm definitely going with Aki and sawfish.

[00:02:10]>> Yeah, me too. That's my favorite.

[00:02:12]>> Yeah, it's your favorite.

[00:02:12]>> Yeah. Is my favorite.

[00:02:13]>> All right. So we get two aki and saltfish and salad.

[00:02:16]>> Yes.

[00:02:17]>> That's how you know the real Jamaicans.

[00:02:18]I mean whenever you ask a Jamaican what's your favorite dish they always say acting selfish over the jerk over oxtail over everything else. So it's festival dumpling is a simple different ingredient.

[00:02:29]>> Yes.

[00:02:30]>> Which is that >> what is fried dumpling? Then we use some baking powder and the flour and mix it together.

[00:02:39]>> Now when we doing festival we add some cornmeal.

[00:02:43]>> M >> and flour >> and maybe a little sugar.

[00:02:48]That's why the festival is sweet because they add the sugar.

[00:02:50]>> Yeah. And the cornmeal.

[00:02:52]>> Got it.

[00:02:52]>> That's nice.

[00:02:56]>> All right. So, we're about to have the National Dish of Jamaica in this beautiful setting. Got the water right here. Beautiful beach. These are all fishing boats from the fishermanmen.

[00:03:04]They're all hanging out right here.

[00:03:06]>> Yeah.

[00:03:07]>> Wow. This feels great.

[00:03:10]I'm ready.

[00:03:13]M.

[00:03:14]Nice and salty.

[00:03:15]>> Yeah. I like how this one doesn't have a lot of oil. Normally other places they like fill the aki with oil and I don't really like that. You can see it's not plenty oil. It's just a little bit oil.

[00:03:26]>> And this is a nice dumpling.

[00:03:28]>> Yeah, that's fried dumpling.

[00:03:30]>> Mhm. Nice. A savory donut.

[00:03:37]Looks like the elephant year at the fair cake. It's crazy though. This morning it felt like nice and chilly. Now the sun beaming. You have the wind coming through. So, I mean, it's a it's a nice winter day here in Jamaica.

[00:03:48]>> Yeah. You'll surprise like 15 minutes from now, it'll be raining. Yeah. That's how Jamaica is, especially in Portland.

[00:03:55]We're talking about really >> best dish of all time. Acting Sawfish.

[00:03:58]It is like the ultimate breakfast. It's like almost like scrambled eggs. What would you say when somebody says that it looks like scrambled eggs?

[00:04:05]>> Not really.

[00:04:06]>> Not really.

[00:04:08]>> I'm ready. Let's go. Let's go. I'm I'm fueled.

[00:04:13]>> What do we have here? cookout. Let's see. I think he's making the oil down Jamaican style.

[00:04:21]>> So, what do we have here?

[00:04:23]>> Careful with that.

[00:04:26]>> Hello, sir. How you doing?

[00:04:27]>> Lawrence.

[00:04:28]>> Very good.

[00:04:29]>> And what's your name?

[00:04:31]>> Lawrence.

[00:04:31]>> Lawrence.

[00:04:32]>> Yeah. Captain Lawrence.

[00:04:33]>> Captain Lawrence.

[00:04:34]>> Yeah.

[00:04:34]>> So, are you from oo reels?

[00:04:36]>> Yes. Born and growing.

[00:04:38]>> Yeah. And how has this changed over the past 40 50 years?

[00:04:42]Well, for the fish, there's a migration for the fish because of pollution in somewhat. And for the dolphin, we call them purpose when they have a dolphin cove and a dolphin cove over there. So, they disturb the traps them by turning them over because there's an increase of them visit the course and the weather, the weather pattern again make a lot of difference.

[00:05:07]>> Mhm.

[00:05:08]>> So, how the sea used to program one time, it's not like that now. The weather is unpredicted because of climate changes. So when fishermanmen usually reap a great benefit in some part of the year, migration change.

[00:05:23]So we still have some seasonal fishing.

[00:05:27]>> Mhm.

[00:05:27]>> But some of the seasonal fishing that we expected to like grouper within the storm period, it doesn't happen that that on a regular basis like that anymore.

[00:05:36]>> Did your did your father fish? Was he a fisherman as well? I'm coming from a grandfather is fisherman and then it's in the bloodline rich and then it's not something that I definitely want to do but it's something that is in my blood I have to do it.

[00:05:52]>> It's like my hand on my feet. They got to work together.

[00:05:54]>> That's where I love fishing.

[00:05:55]>> Thank you so much for your time.

[00:05:57]>> Thank you.

[00:06:00]Jamaica's [Music] been here.

[00:06:08]>> Wow, it's nice.

[00:06:10]>> You see the water is all brown now.

[00:06:12]>> Yep. That's all rain, right?

[00:06:16]Oh my gosh. The potholes that we're going through are massive. If you don't have a big car, you cannot go through here. Look at this. Look at this.

[00:06:22]>> Look at that.

[00:06:24]>> Oh my gosh. Here's some backcount jungle roads. So people get stuck here, huh?

[00:06:29]With cars, mess up their cars.

[00:06:31]>> We're not going to get everything.

[00:06:32]>> No, not us. But small cars.

[00:06:34]>> I mean, mechanics are pretty close in the town, like 15 minutes. So you just call one and come and pull you out.

[00:06:40]>> Wow.

[00:06:43]>> Look at the dogs here. So many. That's what happens when you come in a small car.

[00:06:49]>> Your car gets eaten by the jungle, bro.

[00:06:51]>> Yeah.

[00:06:52]>> It's like Jumanji out here, dude.

[00:06:53]>> Yeah. I mean, this is this is the deepest I've gone in the bush in Jamaica, I think.

[00:06:58]>> Yeah, I think so.

[00:06:59]>> I think this is >> We did go to Raj Ginger out in uh Grenada, but this is this is definitely right around that level.

[00:07:06]>> If you want more like offrid stuff, you have to connect with me, man. I know all the hidden spots.

[00:07:11]>> Oh, yeah.

[00:07:11]>> Yeah. This is nothing compared to other places.

[00:07:14]>> Oh, can't get to coconut there.

[00:07:18]>> He's saying that those coconuts are are already booked out, meaning that somebody else has >> somebody reserved them.

[00:07:23]>> Yeah. Mhm.

[00:07:24]>> But we could get coconut on the way going back.

[00:07:27]>> So this is like a adventure park where you ride four-wheel bikes and stuff like that. River tubing. It's called You see >> trapper.

[00:07:34]>> It's an adventure park.

[00:07:36]>> Yeah.

[00:07:37]>> So if you want to do like ATVs and stuff like that as well.

[00:07:44]>> Look at that.

[00:07:50]>> Bamboo forest. Spanish bridge. It looks like a few hundred years old. And the architecture style is the like the arch.

[00:07:58]>> Yeah, it's been here for a long time.

[00:08:00]>> Stone bridge. And then right here we have river cafe.

[00:08:03]>> All right, so we're just going to park here and you guys can go.

[00:08:05]>> Let's go. Let's go >> explore to get some water.

[00:08:09]>> Wow, look at this bridge in the middle of nowhere.

[00:08:13]Man, it's gorgeous, dude. The river is passing through.

[00:08:20]Are you doing this?

[00:08:24]>> Oh my gosh. Oh my gosh.

[00:08:29][Music] >> Oh my gosh.

[00:08:36]>> Oh my gosh. Get him. My turn. My turn.

[00:08:39]>> Yeah. Yeah.

[00:08:39]>> No. Yeah. Right. I'm not doing that.

[00:08:42]>> I'm not doing that. That's nuts. I can't I thought you were going to go in the water. I can't even believe he came back on the bridge.

[00:08:46]>> I can't believe that.

[00:08:48]>> How did you do that? How you doing?

[00:08:50]>> Good. You >> good? Good. You going to do this?

[00:08:53]>> Is there any animals in there?

[00:08:54]>> No.

[00:08:54]>> No crocs.

[00:08:55]>> No. Nothing like that. Nothing to harm me.

[00:08:57]>> Incredible. So, what do you guys do here? Few shops.

[00:09:00]>> I do this shop.

[00:09:02]>> Very good.

[00:09:03]>> Yeah. See, they do the river tubing as well.

[00:09:04]>> River tubing as well. So, that's like one of the activities you can do here.

[00:09:07]>> Yeah. So, basically, we have ATVs, river tubing. Basically, you swing off ropes.

[00:09:12]So, basically, it's just a chill spot.

[00:09:14]So you just come chilly, relax, drink your beer, smoke, enjoy yourself.

[00:09:19]>> And you were born in this area, >> of course. Yeah.

[00:09:21]>> Born and raised here.

[00:09:22]>> Wow.

[00:09:22]>> This is where they toss me off the bridge to teach me how to swim.

[00:09:26]>> What?

[00:09:27]>> It sounds like the Spartans. It sounds like a Spartan, you know, just toss them till you survive.

[00:09:31]>> Yeah, that's how Jamaicans learn how to swim. They just >> Oh my god. toss you in a deep spot, tell you what to do, and if they see that you're like can't help yourself, they come and get you. So we got dragon stout, we have hinekin, red stripe national beer, got the Guinness foreign extra. How about the Guinness foreign extra?

[00:09:51]>> Look here.

[00:09:51]>> Oh, what is this? This is >> what you should be drinking.

[00:09:53]>> That's what I should be drinking.

[00:09:54]>> Yes.

[00:09:54]>> No, no, no.

[00:09:55]>> No.

[00:09:57]>> Is this Viagra in here?

[00:09:58]>> Yes.

[00:09:58]>> Don't Don't drink that one by yourself.

[00:10:00]>> Look. So it's actually two. It's a couple.

[00:10:04]>> This for a date night.

[00:10:05]>> Exactly. Date night.

[00:10:06]>> Date night.

[00:10:07]>> Not first date.

[00:10:08]>> So you got to get us for an extra.

[00:10:09]>> Exactly. No, not hinekin.

[00:10:11]>> Guinness.

[00:10:12]>> Don't show me nothing.

[00:10:12]>> Yeah. Yeah.

[00:10:14]>> Yeah. So, I I'll tell you. Uh I am antihinekin.

[00:10:20]>> Sorry. Sorry to my Dutch.

[00:10:22]>> So, what what do you want?

[00:10:24]>> Uh he's good. He just won't water.

[00:10:25]>> Yeah.

[00:10:26]>> You want to open it?

[00:10:27]>> Yeah.

[00:10:29]>> Thank you. Thank you. Appreciate it.

[00:10:32]What are you giving me that? Did you give me that bottle of rum?

[00:10:36]>> Let's see.

[00:10:39]This is the best Guinness in the world outside of Ireland. Foreign extra stout.

[00:10:43]The entire Caribbean. You drink this?

[00:10:47]>> Can we come down here?

[00:10:49]>> Yeah.

[00:10:49]>> Yeah. You can walk down here.

[00:10:52]>> So, let me ask you it. Was this built by the Spanish?

[00:10:55]>> Yeah.

[00:10:55]>> Yeah. So, it was built in 1655. This Spanish bridge was declared a national monument on April 29th, 2023 by the uh Jamaican National Heritage Trust. So, this is a national heritage right here.

[00:11:09]Over 300 years old.

[00:11:11]>> How do I get closer? Right here.

[00:11:13]>> Yeah, you can go right under the bridge.

[00:11:15]>> Right under the bridge.

[00:11:16]>> Yeah.

[00:11:22]>> He's coming back. He's coming back.

[00:11:24]>> Look at that.

[00:11:25]>> Y'all wanted me to do that.

[00:11:27]>> Oh my god. Well, he didn't jump in.

[00:11:30]>> You got to stay a little wet, though.

[00:11:36]I did it already. Get on my nerves.

[00:11:42]>> Where's it? Go curry.

[00:11:43]>> What you mean?

[00:11:45]>> Curry the goat.

[00:11:47]>> They're foreigners. They don't know what we don't know. Goat.

[00:11:50]>> Curry. Goat is a nice Jamaican dish.

[00:11:53]>> That means kill them.

[00:11:59]>> Oh my god. And when they get bigger and fatter, >> they don't even know they about to die.

[00:12:05]Look, >> they don't they don't >> I love >> Oh, it's that shallow, huh?

[00:12:22]>> Hey, shout out to Blue Adventure Tours for letting me drive their ATV. This is nice. Very cool. Let's uh Oh, turn around here.

[00:12:30]Show me how you shake hands in Jamaica.

[00:12:32]So that >> that. So just a finger. It's >> like a thumb like that.

[00:12:40]>> Superman's about to jump from the street through here. I mean there's a little bit of uh rocks on this side. So he has to clear that easily like 10 ft and then he's in the river. All right, here he goes. Here he goes. Bing. Bing.

[00:12:53]>> Oh my god.

[00:12:57]>> Oh my god.

[00:13:00]What? That Jamaican Superman right there.

[00:13:03]>> Don't try this at home.

[00:13:04]>> No, don't try this.

[00:13:05]>> I mean, he went flying.

[00:13:07]>> I can do it. Make >> sure you got your >> I'll do it. I'll do it.

[00:13:09]>> Don't do that. I think you want to make it back home.

[00:13:11]>> We're just Americans. We don't We're not able to do this.

[00:13:14]>> Epic times, huh?

[00:13:15]>> Yeah, for sure. You enjoying yourself, man.

[00:13:17]>> Oh, I love it.

[00:13:18]>> All right.

[00:13:19]>> Yeah. Big up. Take care. Thank you.

[00:13:22]Thank you so much.

[00:13:24]>> So, that's one of the activities you can do in the area. um you know go out there on the ATVs, go deep in the bush, that's where they go, right?

[00:13:31]>> Yeah. Yeah. So they left from the adventure park, they drive on this road, comes all the way to Spanish bridge and the guest they can get to swim off the bridge, stuff like that, you know. Very epic.

[00:13:41]>> And that's probably a full day tour, like at least a half day.

[00:13:43]>> Yeah.

[00:13:44]>> And then from there, you go to lunch or you start with lunch and then you go there.

[00:13:47]>> Start with breakfast and then we go for the adventure. So like right now we're going to get something on the road. You said you want to try street food, right?

[00:13:53]>> Yeah. What do you think's available?

[00:13:56]>> Um, >> jerk and festival basically.

[00:13:58]>> Yeah, let's see if we could get some jerk. And also, you said they want some coconut. So, let's try to find a a local to coconut guy on the road somewhere.

[00:14:06]>> Any guys?

[00:14:08]>> Yeah, pretty sure. The guys that sell the coconut, they also have cane and a bunch of stuff. So, you can just purchase at one spot. There we go.

[00:14:14]>> Yeah.

[00:14:18]>> All right. So, we stopped here on the side of the road to try some uh curry goat at this restaurant. Hey, how you doing? How you doing?

[00:14:26]>> So, we got curry goat here.

[00:14:28]>> Yeah. Yeah.

[00:14:28]>> Are you sure it's not goat curry?

[00:14:30]>> From morning you've been talking about goat curry. We're going to get some curry goat. All right, let's go.

[00:14:34]>> We're going to go into the back of the ranch restaurant and see how they make some curry goat.

[00:14:40]Excited for this, man. Finally.

[00:14:43]So, go.

[00:14:44][Music] Oh, wow. The fried chicken looks fantastic.

[00:14:50]>> Smells good. I need.

[00:14:52]>> Yeah.

[00:14:54]>> Peas and rice.

[00:14:55]>> Yeah. Rice and peas.

[00:14:57]>> So, what else we have here?

[00:14:58]>> Yeah.

[00:15:00]>> Oh, wow. Yeah, that's good.

[00:15:01]>> Look at that color right there.

[00:15:03]>> Beautiful gravy on top.

[00:15:06]Smells fantastic. And over here we have some klelaw.

[00:15:10]>> Yeah.

[00:15:11]>> Oh, look at the cow foot. It almost looks like caserie from that uh pepper pot.

[00:15:17]>> Shen bean.

[00:15:18]>> Tripe and bean.

[00:15:19]>> Yeah. You know what? Can I throw some of this in my plate?

[00:15:23]>> Yeah. Yeah.

[00:15:23]>> It looks fantastic.

[00:15:24]>> It tastes just like >> It almost looks like an oxtail stew uh gravy.

[00:15:29]>> Yeah. Yeah. Looks >> similar. Definitely.

[00:15:33]>> Oh, look. Looks incredible. Nice big beans.

[00:15:38]>> Perfect. The fried chicken. Wow. What sauce is that? Like a barbecue or is it jerk?

[00:15:44]>> Chicken sauce.

[00:15:45]>> Chicken sauce.

[00:15:46]>> Yeah. Regular chicken sauce.

[00:15:49]>> So much. You're welcome.

[00:15:50]>> I'm excited.

[00:15:51]>> All right. Thank you.

[00:15:52]>> All right. Let's go.

[00:15:55]>> So, we got the curry goat. And then we also have over here some colelaw. We have the peas and rice. And then this is intestines and beans.

[00:16:04]>> They call it tripe and beans.

[00:16:05]>> Trip and beans. Trip and beans. Not intestines. Tripe. So, it's a piece of the stomach from my understanding. Look at this.

[00:16:13]>> Looks very nice. Looks very rich in color. But I got to try number one.

[00:16:17]>> Yeah. Try the curry bowl. He's been talking about it all day. Gold curry.

[00:16:21]>> Dude, you know what? I don't have it enough when I'm in Jamaica.

[00:16:25]>> Mhm.

[00:16:27][Music] >> How is it?

[00:16:30]>> Very soft.

[00:16:32]I don't obviously a fire outside. Dude, look at that. What's happening over there?

[00:16:38]>> He's burning garbage.

[00:16:41]>> You like it?

[00:16:44]I heard this go. So curry comes from India. You know, people would come and curry the goat. So what is it? Is it curry goat or go curry? Depending on where you go in the Caribbean, but it was all influenced from the Indians that came in, you know, over 120 years ago to Trinidad, to Jamaica, and then all the West Indies. It's pretty good.

[00:17:04]>> Yeah. In Jamaica, we call it Kgo.

[00:17:07]>> Yeah. It's pretty nice.

[00:17:10]>> India go.

[00:17:11]>> Well, no, there is no go. It's just called like what it's called. Mhm.

[00:17:17]>> We've gone way too deep on this like this debate. We have gone way deep on >> there. It's different names for it, >> right? They just have the name of the dish. It's like it's not co it's like vindaloo something ro >> stripe and beans.

[00:17:31][Music] Love the color.

[00:17:40]This might be better.

[00:17:43]So soft.

[00:17:45]So, what's your favorite dish?

[00:17:47]>> The aki and the saltfish. But it's more like a home home style.

[00:17:51]>> Home style.

[00:17:51]>> Yeah. Instead of buying on the street, I norally like cook it at home, >> my man. Amazing.

[00:17:58]>> Thank you. This is my hot sauce for you guys.

[00:18:01]>> You try it.

[00:18:02]>> Put it there for everybody. They can try it.

[00:18:04]>> All right. I'm going to do that.

[00:18:05]>> Thank you.

[00:18:06]>> All right. Thank you.

[00:18:07]>> That was good.

[00:18:08]>> No, now I'm hot. It was a little spicy.

[00:18:11]Bye.

[00:18:15][Music] >> Jamaica.

[00:18:23]>> It's really nice, man.

[00:18:24]>> Mhm.

[00:18:24]>> Delicious.

[00:18:25]>> I don't think I've had jackf fruit that good.

[00:18:27]>> Because normally what they do fire away from >> delicious, right? See, >> the scent is really strong. It's >> so meaty.

[00:18:41]So now we're going over to see some burning water.

[00:18:44]>> Yeah. Fire water.

[00:18:45]>> Fire water. Fire water.

[00:18:48]>> Incredible. And so what's the experience like when they go in the water? We're going to just light it up.

[00:18:52]>> They light it up. It's really nice over there, man.

[00:18:55]>> Wow.

[00:18:55]>> It's like a local community.

[00:18:57]>> Mhm.

[00:18:57]>> You see a lot of kids come up to you.

[00:19:00]>> Mhm.

[00:19:00]>> Cool. Yeah. Jackfruit is a super strong sand.

[00:19:05]>> It's delicious, bro. It's >> delicious. Yeah, man.

[00:19:07]>> And what's over here? So you see this water running over here?

[00:19:10]>> Yeah.

[00:19:10]>> This is coming from the fire water right here.

[00:19:13]>> Look down there.

[00:19:14]>> So the people natural spring water.

[00:19:17]>> You can drink that water.

[00:19:18]>> You can drink it and it's it's lightable.

[00:19:21]>> Yeah.

[00:19:22]>> Wow.

[00:19:24]>> I don't get it. I don't get it.

[00:19:26]>> You don't get it. You're going to see what I'm talking about when you go around there.

[00:19:29]>> I know. I know.

[00:19:30]>> You're going to see a guy, they call him Kevin. And I have another one over there and he call it police. Those are my two friends around there, you know.

[00:19:38]>> Yeah, man. Look at these nice little nails.

[00:19:42]Wow.

[00:19:46]W literally went through the electrical wire.

[00:19:51]That's pretty intense. Oh my gosh. Goes like right through the hill.

[00:19:58]>> That river look nice though.

[00:20:00]>> The river looks clear. Very clear. Looks super compared to the other ones. This is this road here.

[00:20:07]>> So the one thing you always hear in Jamaica or you hear so many times is yam yan. Yaman yam yama.

[00:20:15]>> Hello.

[00:20:16]>> It's part of the lingo.

[00:20:18]>> Fire water is over there.

[00:20:22]>> Come here.

[00:20:30]>> Okay.

[00:20:30]>> Yeah man. Welcome to the fountain of youth. We are at Jamaica Fire Water.

[00:20:34]Kevin, nice to meet you.

[00:20:35]>> Where's Kevin?

[00:20:36]>> Yeah, man. As you can see where the water is coming up, it comes up warm, salty, and bitter. Good for all aches and pain, circulation, >> nice >> swelling of the skin, headache, backachche, stress, allergies, sunburn, gluccoma, cataracts from the eyes. And to contact Kevin at Jamaica Firewater, Sentans Bay, Windsor Road. My phone number is 1876422127.

[00:21:02]Remember to contact Kevin at Jamaica Firewater. I have a lighter right here.

[00:21:07]I'm going to give that guy over there to let him blast up himself into this one.

[00:21:16]>> You want to blast yourself up too?

[00:21:19]>> Don't get your hands wet.

[00:21:21]>> My hands wet. Don't get messed up.

[00:21:24]>> I'm trying not to get my hands up, but I got to see what's in the ground.

[00:21:27]>> Put yourself on fire either. This is the light. They're going to strike you like you're lighting a stove.

[00:21:32]>> And that was the last we heard.

[00:21:34]>> Like a lighting of stove.

[00:21:35]>> Yeah, man.

[00:21:36]>> How's the whole thing's going to light?

[00:21:37]>> No.

[00:21:43]>> Wow. Wa.

[00:21:44]>> You can sit right there and stretch your legs already and talk to them now.

[00:21:50]Oh my gosh. Firewire in Jamaica. It's amazing. Oh, the water's getting hotter.

[00:21:57]Or is it me?

[00:22:02]>> You know, I never get to do this. Just relax in the water.

[00:22:07]>> That's on fire.

[00:22:10]This is nice.

[00:22:25]And that's how I got bald.

[00:22:28]>> Did you see my head going?

[00:22:30]>> Yeah. The flames on >> Oh my god.

[00:22:33]>> Did you feel that?

[00:22:33]>> I did feel it. I was like, damn. If I get to my ears, they'll burn. No. See here.

[00:22:40]>> So, I heard that uh Jamaicans are very superstitious.

[00:22:44]>> Yeah. Even when they're like drinking the rum rum and anything like that, they they always tip a little on the ground like you know to the ancestors. Yeah, it's really cool.

[00:22:54]>> Is that what he was doing earlier? He was just throwing some >> Yeah, I guess that what that I didn't see him do it but I guess that's what he's doing.

[00:23:00]>> Yeah, this this fire >> because it's like a real historical place, you know, it's real sacred, >> you know, they really cherish this place. So, I guess that's what he was doing.

[00:23:12]>> I'm out. Yes, Jamaica.

[00:23:27]>> We're going to go to the the market and see if we can get you the pineapple.

[00:23:32]And we're entering.

[00:23:35]Oh jeez. Look, some yam right there.

[00:23:40]So, we're about to enter the market. And here we have a gentleman cutting coconuts. We're going to get a coconut.

[00:23:45]One of my favorite things in the world.

[00:23:46]Let's do this.

[00:23:53]Going to pop it open right there. Woo.

[00:23:56]Oh my god. It's soaked, huh? It's soaked.

[00:23:58]>> That was >> Oh my god. He just like popped it.

[00:24:02]Perfect. Thank you so much. Look how massive this coconut is.

[00:24:07]So many different coconuts in the world.

[00:24:09]Some sweet, some cold.

[00:24:14]Not too sweet. Just more like water this one.

[00:24:18]And over here we have aki. This is the fruit.

[00:24:21]>> Yeah. This is this is what we ate earlier.

[00:24:24]>> So it's poisonous from my understanding.

[00:24:27]How do you remove it?

[00:24:28]>> Prepare properly. It just force opening.

[00:24:32]>> Okay. So they told me it has to get to a certain like thing to open like a flower almost.

[00:24:36]>> Yeah. Like this one you see here. You can see it's fully open. It's it's it's really ready. You know, some hakis like this, it's just starting to open. You see the difference? But people Yeah.

[00:24:47]People normally when it's closed like this, they force open it and then they sell it to people and then some people don't know really how to know how to prepare it. So that's where you kind of get sick from it, you know?

[00:24:59]>> You have to like take a deep breath after you finish.

[00:25:02]>> Dude, this is like I don't know, a gallon of water.

[00:25:06]>> Yeah. Really good for you. Very nice.

[00:25:08]Hey, how you doing?

[00:25:09]>> All right.

[00:25:09]>> You good?

[00:25:10]>> Question for you.

[00:25:11]>> Tell me a big fan of yours on >> camera now.

[00:25:17]>> Oh my god. Oh my god.

[00:25:20]>> So, >> oh my god.

[00:25:23]>> I just checking up on you.

[00:25:25]When was it last week? I was and I see you were blushing like you know. I said, "Hey, I said look at him blush."

[00:25:32]>> I was blushing. I was >> Are you from promot?

[00:25:35]>> Um I'm living well I live in Canada.

[00:25:39]>> I have a house down here.

[00:25:41]>> So >> nice.

[00:25:43]>> I'm leaving tomorrow. So just doing last minute to Toronto or where?

[00:25:48]>> Yeah. Well, we're in Pickering.

[00:25:49]>> Pickering? Where's that?

[00:25:51]>> I just saw the Toronto Scar Bro. Um >> yeah, we were there about 6 months ago now >> in Toronto.

[00:25:58]>> In Toronto. Yeah.

[00:25:59]>> Okay. I didn't see that line.

[00:26:01]>> Oh, you haven't seen it? Come on. Come on.

[00:26:03]>> I have like a three-hour movie on it.

[00:26:05]>> Yeah, it was great. Ready to cut a pineapple?

[00:26:09]>> I like how he's doing this. He has technique.

[00:26:11]>> Yeah. You should try it next time you come here.

[00:26:14]>> You want me You want me to try to do that?

[00:26:17]>> I'm like, I'm a bad I'm a bad chef.

[00:26:20]>> He's not a chef. He's not a chef.

[00:26:21]>> One day I'll have Gordon Ramsay teach me. That'll break the internet. They just cut the pineapple in like four different pieces and just cut.

[00:26:29]>> Yeah.

[00:26:33]Oh, I love how he's cutting it. Nice stars.

[00:26:44]>> I love how it's like wherever you go in Jamaica, you hear music playing. Egg doesn't go.

[00:26:50]>> I mean, that's why so good.

[00:26:52]>> You know what I mean? They're making a lot of it. That's it. That's the secret right there.

[00:26:55]>> They say Jamaican pineapple's the best.

[00:26:56]What do you think?

[00:26:57]>> Jamaican pineapple is the best.

[00:26:58]>> What do you I mean, pineapple in general is just sweet anywhere you go. Cuz I go Trinidad, it doesn't really have a different name. Sugarloaf. That one is just sweet.

[00:27:06]>> Oh, sugar love is Jamaican style.

[00:27:09]>> Awesome.

[00:27:11]>> I like the way you cut it.

[00:27:14]Very tasty.

[00:27:16]What's happening?

[00:27:19]What type of car is this?

[00:27:21]>> They're selling food in there.

[00:27:23]>> The kitchen.

[00:27:24]>> It's a kitchen. Um today we do stew chicken, curry chicken, fried chicken, brunch trophies, esav steamed vegetables, steamed kalo, everything sell off and done. Turn to rice and be up and running.

[00:27:35]>> Where you going? Where you going?

[00:27:38]>> I was going to eat some.

[00:27:42]>> Oh my god.

[00:27:45]You know what? You know what girl Jamaica [Music] >> Alice, >> what are you doing? What are you doing over there?

[00:28:01]>> You hot dog stand hot dog stand here inas where you come and get your hot dog and your burger and your egg sandwich and your tea right here in Oras right at the bus park gate.

[00:28:13]>> Egg sandwich.

[00:28:13]>> Yeah, you get the egg sandwich right here. Yes. I get the burger and you get the hot dog.

[00:28:19]>> You got any crabs in here?

[00:28:20]>> Huh? Any crab?

[00:28:21]>> Crab? No.

[00:28:24]Sorry.

[00:28:28]>> I don't say crab here, buddy. I said hot dog and tea and burger and egg sandwich.

[00:28:33]You know, I said all this stuff here at P and hot dog stand. Great job. You I see you guys travel the whole world, you know, and get different, you know, even some I see you guys in some forest where some different type of peoples, you know.

[00:28:43]>> Oh, yeah.

[00:28:44]>> Yeah. That is great. You know, I like what you guys do. You know, you guys doing a wonderful job.

[00:28:48]>> Yeah, man. Keep it up, man. Good vlog.

[00:28:51]>> Thank you. Thank you. Awesome. Take care.

[00:28:54]>> It's amazing. Amazing.

[00:28:55]>> Yeah. So, this is like the bus part like up there. You have the Portland buses.

[00:28:59]I'm not sure what kind of cars are down here, but I've only been here like a couple years ago when I used to take taxis.

[00:29:05]>> And there's some taxis here. So, this is where locals get the bus to go all over the country.

[00:29:09]>> Yeah. Yeah. Not just here, but right around the island, you have like places like this where different buses come together and people, you know, as you can see, people under the bus shed waiting for their buses.

[00:29:26]All right. So, when we were out spear fishing, just like you were saying earlier, like when you were in the Bahamas spear fishing, like as soon as they shoot the fish and then the blood and everything, sharks going to come and get it. So I'm like I was telling you that fish they give off a certain vibration and the you know sharks know what when a fish is injured. So normally they listen for the sounds and stuff like that the blood. So when we're in the water spear fishing we do the same do the same sounds to attract like bigger larger predators you know like that's what like the sounds that the fish make when they're they're injured or stuff like that. So when the predator fish, they think that there's a fish dying, which we are targeting the predator fish. So when they come, we shot them.

[00:30:07]>> Oh wow.

[00:30:09]>> Yeah. So it's like we learn from other species like the shark. We learn what they >> That's incredible.

[00:30:13]>> Yeah. So it's really a lot of things in spear fishing to take in consider.

[00:30:17]>> So we're in the mountains. Where are we?

[00:30:19]How far from ultra reels? Like are we >> So we are like 10 minutes out.

[00:30:27]It's like another 30 minutes to get to the spotter or something.

[00:30:31]>> 30 minutes.

[00:30:32]>> Yeah.

[00:30:33]>> So, right now we are right here on the map. So, ultra Rios. We're going into the hills. This is the almost the border with St. An Parish and St. Mary Parish Island Falls. So, there's falls in here.

[00:30:49]Wow, look at all that lush.

[00:30:55]What is this? Go and check it out.

[00:30:57]>> Yeah. I want to have some seamos. You got some seamos.

[00:31:02]>> Take some seamos.

[00:31:03]>> I want to say I want to say >> this is the best for your back, bro.

[00:31:06]>> Strong back.

[00:31:08]>> Aphrodiac aphrodisiac.

[00:31:11]>> Let's try one of these.

[00:31:14]>> Oh, I love your socks.

[00:31:15]>> That's roots. That's roots. See the sign?

[00:31:18]>> See the sign? Roots. Yeah. Rest them on.

[00:31:20]Restaperian roots. The roots keep you going. Keep you firm. Keep you away from Corona. keep you from vaccine. All that is gone.

[00:31:28]>> All right. So, >> that's not seamos though. That's just >> No. See run out. You see them people out.

[00:31:36]>> Yeah. Run right there.

[00:31:40]>> Yeah.

[00:31:42]Cuz you want to be wake up, you know, you need to wake up.

[00:31:53]>> Yeah, man. That's what we do, you know.

[00:31:55]Tour every day, you know.

[00:31:58]>> Thank you, Wayne. Classic tour Jamaica.

[00:32:02]Even while they're swimming.

[00:32:03]>> I'm going to try this.

[00:32:06]>> Just roots, right? This is no, there's no alcohol in here. He knows.

[00:32:09]>> We could try it.

[00:32:10]>> He knows it.

[00:32:11]>> The roots looks good, but I think this is better.

[00:32:13]>> That's an oregano leaf, right?

[00:32:14]>> It's an oregano leaf.

[00:32:16]>> It's teragon. Teragon leaf.

[00:32:18]>> All right, then. See, that's how we make a penny around here. So, that's what we talk about. You see, it's not just like, you know, you got to be creative. You got to have hopes. You got to have that will to earn and don't you burn. It's positive vibration. Remember, God will provide all the other way. He says, "Seek ye first his kingdom and everything shall be added onto the my friend. What's your name?"

[00:32:42]>> Welcome.

[00:32:44]>> Welcome to Jamrock.

[00:32:47]>> I hear you. You know, don't don't you got to find your calmer though.

[00:32:50]>> Okay. Yeah, you need to find a comma.

[00:32:52]>> A comma >> comma comma karma. Mean mean I know the cameras are here and you came with the mic and all that but I'm saying like you got to meet me like that's not even existing.

[00:33:03]>> Yeah.

[00:33:04]>> You know what I'm saying? Cuz I can feel it. I can feel like you know this is your home away from home right here right now. Believe >> this is your brother inshallah from another mother. Hey look how we look. We don't look good together. All right. You see we got that beard.

[00:33:22]>> You guys know each other from a war.

[00:33:23]>> Yeah. He he ain't he ain't even getting the drift yet. So he need a wake up call. What you need? What you need?

[00:33:30]>> What do I need?

[00:33:30]>> Shut or something.

[00:33:32]>> Let's try it. Let's try it.

[00:33:34]>> What should I try?

[00:33:35]>> So anyway, before you get into that, you have some name. I was trying to find this. I'm me. I've been here. Yay.

[00:33:44]What's my name?

[00:33:45]>> Y.

[00:33:45]>> All right. So come further down because we want the camera man get something before we even get into something else.

[00:33:52]So welcome to Jamrock first of all.

[00:33:55]Welcome to >> Jamrock.

[00:33:57]>> All right. So I feel it. So what you see right there behind you.

[00:34:04]>> This is the map of Jamaica with all the parishes.

[00:34:08]>> Right. Trust me. And for me to tell you that I am the artist. I painted this.

[00:34:13]You know what I mean? for the purpose of you just saying what you're saying. You know, before it was a rock that was not recognizable by anyone until I put creative ambiance on that rock and now it is all over. Big up my bre and we say ambition over bad mind.

[00:34:34]>> I love how you put us here. Reggae Brown is right on the center. Is that where we are right now? Right here in the center.

[00:34:39]St. An Saint an Saint an ultra r as yan member good I did this for my country for the development of the collaboration of visitors having something to catch them y and have a conversation sit there one love corner >> let me go sit right here for a second >> yeah just feel the ambiance let me just give a quiet name >> feels good >> come in so yeah man big up one love corner and here we are with your name again >> David >> David from the David House. So I the first me I ask you that your name you actually mine. You remember my name?

[00:35:16]>> Reggae Brownie.

[00:35:17]>> No man. Yeah I >> I >> see. So we have to recall points of view.

[00:35:25]>> Jamaica recognize me as a tourist icon.

[00:35:28]You can see it here. There is Bob Marley statue. There is the code of arm. Out of many we are one people. And so one people mean we must be dealt with equally. That is fair play. And so that here I am Jamaica again. So and here it is the gleer. Here I am again. This is the Jamaica gleer.

[00:35:51]I >> I think we're trying to go the >> tree the odd way. Tree the odd way. The tree musketeers.

[00:35:58]Hungry.

[00:36:00]Yeah man. We crazy. Yeah. Do that. We with David and >> Nathan, >> brothers from another mother. Yeah, it's going down.

[00:36:11]>> Be careful. You know, Trinity.

[00:36:13]>> This is the roots is for your immune system.

[00:36:16]>> Uh-huh.

[00:36:16]>> And so I would advise you as a man.

[00:36:19]You're here in Jamaica. You're moving around. You probably get active in some shape. You know what I'm trying to say?

[00:36:25]Because it's Jamaica. It's a flavor. But this is thing you can take and you can mix it with kari with rum and whatever and whatever and nice up your jaw bone right you're in Jamaica and go through the vision with a flavor with the Jamaican earth it's made of 11 different earth le chainy roots as a problem with brought up the box of trees nerves muscles and boom supported support the cause number look for me y the regular brownie mine online I bought around but I I don't know what make the rum. So, I put them back into the same rumble that I bought, which is Kingston, Jamaica.

[00:37:00]It's a good Appleton rum, but I don't know make it, but I drink it. So, I could be drinking poison. So, I'm just saying trust yourself to create something that you love that is for you.

[00:37:08]And so, that's the roots. The root is from Jamaica Earth. And we can go into business levels, you know. You know, so call 187650185 and we can collaborate cuz it's all about collaboration. There we got David in the house. You know what I mean? King and the David. So this King David, it ain't a joke. All right. So we are about to let him share the miracle. Normally shake the roots cuz then you see that that's the power.

[00:37:36]>> You definitely got to shake it.

[00:37:37]>> You know, you do that with the rum, too.

[00:37:39]You shake the rum, you see the power.

[00:37:42]>> All right, here we go.

[00:37:43]>> Bless it. Bless >> to the earth, son.

[00:37:53]So tell me now point of view.

[00:37:55]>> Uh I mean it's delicious. Uh it it almost feels like a fermenting. It's >> it's fermented into wine. So you have roots wine next from the fresh bowl which you get the fresh taste which is the raw her that give you all that [ __ ] up on the mama's belly. Ain't no joke.

[00:38:10]Pardon me. Word. But that this is what that is. It bring out that natural strength in you. It build the muscles.

[00:38:18]It give you you don't have to go down all that horizon boom red bull all that with long name 16 letters on the back of them you don't know we can stick to cheny root uh cables >> I don't know what was in that thing but I feel a little heavy >> feel a little heavy so so is um com king here's yours that's what we do we're man we're man you know >> interesting we are very manly so when you drink things that you um from the rest of it not taste like Pepsi cuz Pepsi is eat. This is unsweetened so you get that natural free spirit taste. You said, "Thank you, Lord, for such a natural and clean earth because this is what that is." Untouch, >> my man.

[00:38:59]>> Um, >> we have to fly.

[00:39:01]>> Yeah.

[00:39:01]>> Thank you. Thank you.

[00:39:06][Music] >> So, tonight we're going to do a little bit of fine dining. 1212 is the ultra lounge. to the very top rooftop.

[00:39:21]>> Our pasta, shrimp with chicken, jack chicken.

[00:39:25]>> So, we're definitely all eating here.

[00:39:27]It's exciting.

[00:39:29]>> Seeing this be cooked. I think he added some extra shrimp in there for us.

[00:39:33]>> Yes, he did.

[00:39:35]>> I was like, dude, give me some extra.

[00:39:39]>> I know how good the pasta is here in Jamaica.

[00:39:42]>> All right, so here we go. Put some of that pen, some of that shrimp.

[00:39:52]It's so good. So creamy.

[00:39:55]It's fantastic. That jerk.

[00:39:59]>> A little bit of heat.

[00:40:04]>> It's amazing.

[00:40:06]>> See, see that? That this was a good stop, man.

[00:40:09]>> Yeah. Yeah. I was like, we're going to get some good food tonight. I'm going to sit down. Not really. Good.

[00:40:13]>> It's your recipe, right, Kevin?

[00:40:14]>> Yeah, good recipe.

[00:40:15]>> Kevin's recipe right here.

[00:40:17]>> It's amazing, bro.

[00:40:19]>> Yeah, for sure.

[00:40:22]>> We have some cheese on the side.

[00:40:25]I know my American friends are going to love this one.

[00:40:29]Mhm. Jerk chicken pasta. Who knew?

[00:40:32]>> What's that? They put on top.

[00:40:33]>> This?

[00:40:33]>> Yeah. Parmes. Oh, that. It's a decoration.

[00:40:36]>> Yeah, it's a decoration made out of starch, flour, sugar, something a little something else.

[00:40:44]place.

[00:40:48]>> Put it right here.

[00:40:50]>> That juice is It's good.

[00:40:52]>> So good.

[00:40:54]>> Wow.

[00:40:57]>> The sauce really nice.

[00:40:59]>> Mhm.

[00:41:01]That's what makes this dish.

[00:41:02]>> You sure you eat them and say proper nice?

[00:41:04]>> Oh, sorry. Sorry. Sorry. Sorry.

[00:41:06]>> All right. So, I guess I'll try one of these. All right. Saltfish fritter. I'm gonna go into this one.

[00:41:12]>> What's that one again?

[00:41:13]>> It's an aioli.

[00:41:14]>> It's aoli.

[00:41:19]It's >> nice. Creamy. And this one?

[00:41:22]>> Sweet chili sauce.

[00:41:23]>> Sweet and chili.

[00:41:27]>> M. Smells nice. Almost that Chinese influence.

[00:41:32]>> Sweet and sour sauce.

[00:41:33]>> Sweet and sour. Oh yeah. Sweet salt.

[00:41:35]Nice and salty. Crispy burger. Very appetizer.

[00:41:46]>> Well, Roz, you should try one.

[00:41:49]>> Oh, yeah, sure. So, I saw that you you really like this sauce. I'm going to try this one.

[00:41:55][Music] It's real sweet. Mhm.

[00:42:04]>> I think it's better than having ketchup or >> Yeah, for sure. Really?

[00:42:11]>> Try in the in the sauce.

[00:42:13]>> Yeah, I like that.

[00:42:16]>> Yeah.

[00:42:16]>> Yeah.

[00:42:22]Oh yeah. Way better.

[00:42:25]It is a little spicy.

[00:42:28]>> Remember, subscribe to Raj Spearfishing Jamaica on YouTube, my man. Great day.

[00:42:32]Thank you so much.

[00:42:33]>> Yeah, man. It's good to have you, man.

[00:42:34]>> Another finger.

[00:42:36]>> Yeah, let's do it like this.

[00:42:38]We have to >> epic film man.

[00:42:41]>> One day he'll learn.

[00:42:43]>> I'm here in Jamaica with Colassid TV and we're hunting some roosters.

[00:42:48][Music] We got a rest.

[00:42:59]They're hard to catch and the place is wet, but we're up for the challenge. All right. So today today we're going to run down a wild foul. We call them common foul in Jamaica. Some people just say yard foul, but we're going to run them down until they tired. We're going to jump and catch them. Place is wet. Some people might slide. You know, some people might drop, but it is what it is.

[00:43:22]It's all a part of the adventure. I got my team with me. We're going to see them in a minute. And once we catch a photo one, we're going to head into the hills and we're going to curry the chicken, right? Yeah. We're going to curry the p and we're going to do some coconut dumpling. Colas TV is famous for the coconut dumpling. You're going to love it. Yeah. So, that is what's on the menu for today. Action field video today, man. That is it. No joke. See, no joke.

[00:43:49]>> No joke. So, right now we're in Portland.

[00:43:53]>> Well, technically we are in St. Mary, but we are right at the border of um Portland and St. Mary. So, when we head up in the hills, we'll already cross over into Portland. Awesome.

[00:44:03]>> Yeah.

[00:44:03]>> And so we're going to head up in in this van or how we going?

[00:44:06]>> Yeah. Yeah. We're going to head up in this van after we we catch the fowl >> and then from the fowl we're going to go cook it, >> right? We're going to cook it and cook the coconut dumpling. Trust me, you're going to love it.

[00:44:15]>> And you love cooking, right?

[00:44:17]>> Yeah. Yeah.

[00:44:17]>> Yeah.

[00:44:18]>> Yeah. I started out cooking, you know, cook well creative cooking, not just, you know, regular.

[00:44:23]>> Yeah.

[00:44:23]>> Yeah. And that that that is what, you know, kind of, you know, pushed the channel up.

[00:44:29]>> Get a shot of the rooster over here.

[00:44:30]>> Come come. This guy right here. You guys want to catch that by hand?

[00:44:34]>> Yeah.

[00:44:34]>> Should I try to catch that?

[00:44:36]>> It's not gonna be easy, but it's not easy, bro.

[00:44:38]>> Yeah.

[00:44:38]>> So, we're coming up on all these goats.

[00:44:40]>> Yeah. You went far.

[00:44:42]>> Oh, there's one over there.

[00:44:44]>> No.

[00:44:45]>> Right there.

[00:44:49]Let's run in here. Oh my gosh.

[00:44:52]Oh my god. Don't slip.

[00:45:00]Yeah. Right.

[00:45:03]>> There he is. There he is. There he is.

[00:45:04]Right in front of you. Right in front of you. Right in front of you.

[00:45:07]>> No, that one's That one's a hen. We want We want the rooster.

[00:45:10]>> Oh, that's that's a hen. Oh, >> that's one. There's one. Don't make him pass.

[00:45:17]>> There's one right over there that's going through here.

[00:45:21]It's right there. Hey, come your side.

[00:45:27]looking at run.

[00:45:38]Get him. Get him. Get him. Get him. Get him. Get him. Get him. Get him. Get him.

[00:45:40]He flew away. Damn. Hey, they're quick.

[00:45:44]You got to like hunt them down.

[00:45:50][Music] This is beautiful. Are we going to eat this guy later?

[00:45:59]>> I was going to say >> this is the guy I want to eat. What up?

[00:46:02]>> Get us in trouble.

[00:46:03]>> Goat curry.

[00:46:07]>> Is it goat curry or curry goat?

[00:46:08]>> Yeah, man. Curry goat.

[00:46:10]>> Yeah, we say curry goat. I guess some other people say goat curry or chicken curry. We say curry chicken.

[00:46:16]>> Yeah.

[00:46:17]>> He looks good though. He looks yummy, bro. Somebody's backyard. Oh, we see him. We see him.

[00:46:23]>> Oh, there he is. There he is.

[00:46:31]>> Enough of them over there.

[00:46:33]>> Look. Yeah, there's a few. Huh?

[00:46:40]There he is. There he is. There he is.

[00:46:41]There he is. All right, we're on the hunt. Let's go get these roasters.

[00:46:47]There's like seven of them.

[00:46:52]into the bush.

[00:46:54]>> Yeah. Yeah.

[00:46:55]>> They're all here.

[00:46:55]>> They're all here. They're all here.

[00:46:57]>> They're all right. Right here.

[00:46:58]>> Right here. Right here. They're going around the bush >> now. Splitting. There's someone here and someone there.

[00:47:07]>> Red facing. Go catch him.

[00:47:14]Come on. Come on.

[00:47:18]Look.

[00:47:19]in that bush.

[00:47:21]>> There he is. There he is over there.

[00:47:24]>> He's over there. He's over there.

[00:47:27][Music] >> Oh my god. I ran so far. Trying to run up this guy's.

[00:47:38][Music] >> Oh my gosh. Now we got a challenge, but more of us.

[00:47:43]>> We got enough, man. I think we got this.

[00:47:45]We just need to keep them over by this side. It's easier. Two of my other guys.

[00:47:49]This one is a climber. So he usually climb all the tall trees, pick the coconut, the bread fruit, the jelly.

[00:47:55]>> Awesome.

[00:47:56]>> Yeah. Sorry. What's your name?

[00:47:57]>> Climber.

[00:47:58]>> Climber.

[00:47:58]>> Yeah. But my right name is Oris.

[00:48:00]>> Oris. Pleasure. Nice to meet you.

[00:48:01]>> And then we got our camera, our main camera guy. He's Caner. So he's the one doing all the recordings.

[00:48:08]>> The hero behind the lens.

[00:48:10]>> Awesome.

[00:48:11]>> And then T-back.

[00:48:13]>> Yeah.

[00:48:14]>> Yeah.

[00:48:14]>> Love the names, man.

[00:48:17]Yeah, we got a few others, but you know, we got to start until they they come.

[00:48:21]>> We're going to the construction site right now. This way.

[00:48:29]>> Where'd he go? Where'd he go? We're going to somebody's backyard. It's very slippery.

[00:48:43]>> Oh my god. Oh [ __ ] He slid those ass.

[00:48:50]>> He got him. We got him. We got him. We got him. We got him. We got him. We got him.

[00:48:52]>> Team pink for the win.

[00:48:55]>> We got one. That's enough. That's enough. That's enough, you know. And we're going to go up into the hills.

[00:49:01]We're going to take the bus. We're going to drive up and then we're going to start the whole cooking process cuz these these f they take a little bit longer time to prepare than the than the one that you buy in the supermarket, the chicken. So, we have to start early so we can finish in time.

[00:49:16]>> So, we're going to see the rooster and the hens that make these eggs right over here. See some ducks as well.

[00:49:24]You know what it feels like? Feels like I'm in West Virginia, a homestead.

[00:49:27]>> That's interesting.

[00:49:28]>> The same.

[00:49:31]Look how many there are.

[00:49:35]Oh my gosh.

[00:49:37]It's like a hundred in there. Oh man.

[00:49:40]Right in there, we have about a 100 hens. It smells. I don't want to tell you what it smells like, but let's go.

[00:49:47]Careful walking out of here. All right, we're going to get in the car and go cook this food.

[00:49:52][Music] Take that bike, bro.

[00:49:56]Flying that thing.

[00:49:58]>> All right, let me get in here.

[00:50:00][Music] Here we go.

[00:50:05]>> Bumpy road.

[00:50:06]>> Yeah. And it's going to get more bumpier.

[00:50:09]You know what I call this? The Jamaican massage.

[00:50:13]Oh my gosh.

[00:50:15]>> There he is.

[00:50:16]>> Got the foul right there.

[00:50:18]>> May he be eaten and >> like off-roading, bro.

[00:50:27]>> Yeah, >> man. We're like going through mad huge potholes. Oh my god. Hold on to something.

[00:50:33]>> The pot in the back is flying.

[00:50:37]>> Oh my god.

[00:50:41]It's nuts.

[00:50:42]>> Nuts.

[00:50:43]>> Don't kill the camera, guys.

[00:50:45]>> Oh my god.

[00:50:46][Music] >> Are you driving this?

[00:50:51]>> Yeah, dude. We're used to this. We're used to this.

[00:50:55]So, I'm not used to it, but I've done it many times, but it always gets scary. Oh my god.

[00:51:05]>> Wild, dude.

[00:51:07]>> Oh my god. Yeah.

[00:51:10][Music] >> Yeah.

[00:51:18]>> Oh my god.

[00:51:25]>> Kill your crew.

[00:51:26]>> That's a [ __ ] >> Hold up.

[00:51:31]>> Oh my gosh.

[00:51:32]>> Now the bus is sliding.

[00:51:34]>> The bus is sliding.

[00:51:38]You got this. You >> got this.

[00:51:42]>> Oh my gosh.

[00:51:48]>> All right, we're good here.

[00:51:50]>> Yeah, we're good. We're going to get on the rocks.

[00:51:54]Let's go. Let's go.

[00:52:04]So, we're going up, guys. All right, we're giving them a nice ride up.

[00:52:14]As long as it's not muddy like that. I mean, hopefully that dries up by the time we come back down. Wow, we're getting really high up in the hills. The view is going to be epic, huh?

[00:52:22]>> Epic.

[00:52:22]>> Epic.

[00:52:29]Oh my gosh. Oh my What the Was that a mongoose? Yeah, that's a mongoose.

[00:52:36]>> That's a mongoose.

[00:52:38]Woo!

[00:52:39]>> Oh my.

[00:52:45]>> We're going to end up there like tossed.

[00:52:48]>> That's some uh shots we got to take out >> on the on the way down. It's going to be nuts.

[00:52:53]>> Then come out.

[00:52:54]>> Oh my gosh. Dense rainforest here up in the hills. We're going to make a quick stop to get some coconut cuz we we we do everything mostly natural from from the bush from the farm. So, we're coming up on the coconut trees or the coconut palm. We're going to get one giant coconut to work with. Perfect. Yeah. All right. So, we're going to stop right here. We got our climber. He's going to get a coconut for us. See?

[00:53:19]>> Let's go. Who's climbing?

[00:53:20]>> Oh, man.

[00:53:21]>> Yeah, man. That's a high coconut tree.

[00:53:23]That's tall, man. To climb that, you guys have to have balls, man. There are six toes like Rani.

[00:53:28]>> Yeah. No, there's a closer one.

[00:53:30]>> So, he's going to get one right up there.

[00:53:32]>> Right up there.

[00:53:34]>> We'll follow you.

[00:53:35]>> Luckily for us on the way up, it's not so muddy. Just very thick bush. Bush everywhere. Palm trees.

[00:53:46]Palm. Look at that. Oh, good coconuts.

[00:53:48]Those are big. Massive. Are they super sweet?

[00:53:51]>> Yeah.

[00:53:53]>> All right. All right. So, he's going to grab the tree and just climb straight up.

[00:54:06]>> So, he just twist it.

[00:54:07]>> Yeah, he's he's the best climber, you know. That's why we call him climber.

[00:54:12]>> Yeah, he climb all these trees.

[00:54:15]>> I mean, he's risking his life climbing this tree with the slope right here. If he falls, that's a big drop.

[00:54:23]Drop it right there.

[00:54:26]>> Just twisting it.

[00:54:29]That's it.

[00:54:30]>> The next one then which one >> top one seem to see the front one. Front one.

[00:54:38]>> Yeah, that one.

[00:54:39]>> All right.

[00:54:42]>> Not easy. There he goes. He just keeps twisting them until they get off the >> the tree. Look at that. Oh, not easy, honey.

[00:54:53]>> Not at all. Oh. Oh, >> nice. Is that all good?

[00:54:58]>> Yeah. So, this will this will go in our coconut dumpling.

[00:55:03]>> Nice.

[00:55:04]>> So, now he's just getting some jelly for you guys to drink.

[00:55:13]>> You've been climbing since you were a little kid.

[00:55:15]Yeah. From about what? 6 6 7.

[00:55:19]>> I got the gym.

[00:55:20]>> I like your P boy. Your accent, man.

[00:55:22]It's deep.

[00:55:24]>> How does it work, bro?

[00:55:26]>> I'm just I'm just a driver, you know.

[00:55:28]>> You don't want to keep me alive, bro.

[00:55:30]>> We We're going to get you up and down there in one piece. Don't worry.

[00:55:34][Music] >> Wa!

[00:55:39]It's steep.

[00:55:40][Music] >> Oh my gosh. How do I hold on?

[00:55:47]>> Let me let me let me tell you a story.

[00:55:49]So, I didn't go to school for driving.

[00:55:52]You want to know how I learned to drive?

[00:55:54]>> I play video games, man.

[00:55:57]>> Grand Theft Auto.

[00:55:58]>> Yeah. Yeah.

[00:56:00]>> That's it.

[00:56:01][Music] >> Oh my gosh, dude.

[00:56:07]>> Not easy.

[00:56:08]>> How much we don't get more than one life here, you know.

[00:56:10]>> Wow. That's the view.

[00:56:12]>> That's the view. So, we got to get out and you got to see it.

[00:56:15]>> Let's go.

[00:56:19]>> Right here. We're setting up the pot.

[00:56:21]Look at the view. The most epic view of Jamaica I've ever seen.

[00:56:24]>> It's amazing.

[00:56:25]>> This is incredible.

[00:56:27]>> So, we go that way. We have Ultra Reels.

[00:56:29]And then you go more south, you go Boston Bay right here where you can see our cars right there. See the two white cars? That's where we were.

[00:56:38]>> Yeah. So, this is it, guys. We are on top of the mountain and we can look and we see all the beautiful ocean view. Um, we've been getting a lot of rain. That's why you see the the the ocean a little bit dirty right now cuz there are rivers that lead into there. But nonetheless, it's beautiful. It's cool. It's nice.

[00:56:58]You know, we're happy to be here. We're going to chef up some coconut dumpling with some wild fowl.

[00:57:03]>> Yeah, man.

[00:57:04]>> I knew there was an easy way to get up here.

[00:57:05]>> There it is. That's my >> Oh, there that's my there's my ride.

[00:57:08]Park Queen gets here.

[00:57:10]>> No, Zeon. Zeon. All right. So, first thing we do, we're going to get our coconut ready. You know, we're going to get it out the the O and then out the shell and then we grater. So, let's do this.

[00:57:27]All right.

[00:57:34]Is that one four?

[00:57:36]>> Uh, yeah. Yeah, it's good.

[00:57:39]>> Yeah, it's tough. Can you throw that one?

[00:57:42]>> Yeah. So, you just get get these off.

[00:57:46]>> What do you call it? The husk.

[00:57:47]>> The husk. Yeah. And then you get to the shell. So, >> yeah. You still want to open the water before it's ready.

[00:57:56]>> Yeah.

[00:57:58]There's an art to this.

[00:58:00]>> Yeah. Yeah. Some people do it with just like a stick.

[00:58:04]>> A stick.

[00:58:04]>> Yeah. They the that's a the traditional way they call it like a peg, you know, they stick stick in the ground, sharpen one one end of it and drum it and then peel it off. Yeah. But this All right. So, this is the fresh dry coconut, freshly picked.

[00:58:30]Some people drink this one, this water, but I don't drink this one. I usually drink the green one.

[00:58:35]>> Got it.

[00:58:37]>> So, it's going to pop, huh?

[00:58:40]>> Yeah.

[00:58:41]>> There it goes.

[00:58:43]You sort of lose half of it right there.

[00:58:45]Not really.

[00:58:45]>> Yeah.

[00:58:46]>> It's a good amount. And that's >> Yeah. Some people drink it.

[00:58:48]>> No. This is the best one to get the the flesh cuz that's You grate it, right?

[00:58:52]And then from there, you add it to the dumpling, >> right?

[00:58:54]>> Let's try this.

[00:58:58]>> Yeah.

[00:58:59]>> Tasty. So, you're using both the the water and the Now, now, now we're going to after we grade it, we're going to squeeze the juice from it.

[00:59:08]>> Yeah. And the juice is what we're going to use to cook our dumplings and we're going to flavor the pot. You're going to trust me, you're going to see how we do it. It's going to be super nice.

[00:59:16]>> Are we going to go catch a manicur or something out here?

[00:59:20]>> I mean, I think you want to. I mean, >> I feel there could be some uh some bush meat around here.

[00:59:25]>> Unfortunately, not in this part.

[00:59:27]>> Volunteering to catch it. I think if you want to go get it, we'll we'll wait.

[00:59:30]>> I'll try. I'll try. So right now guys, right now I do I get the coconut ox. So do put the knife between down into the groove and then you take time work your fist your arm your wrist around man and take time cuz if you don't take time it can slip out and cut you. So >> starting off taking out the flesh >> scraping out the flesh.

[00:59:50]>> Scraping off the flesh.

[00:59:51]>> And then the shell you don't throw away the shell. The shell you use for the fire. The shell makes great for blazing.

[01:00:01]That's where I going to grade the coconut.

[01:00:02]>> Yes. So, um what we do when I gr coconut kind of watch the coconut at the same time cuz if you grater and hard with broke and then you rub down your finger on the gra and we get cut. So as a Jamaican we do it we watch that because we know how do it. So this we love cooking with these. So, we're going to get the fire packed and light.

[01:00:32]They call it sweet wood.

[01:00:34]>> Sweet wood.

[01:00:34]>> Yeah. See, >> very sweet.

[01:00:37]>> I don't know why they call it that.

[01:00:40]>> This is the wood they use to make jerk chicken, jerk pork. This is what they use for the flame. It's pimento wood and they say it adds a lot of flavor and it the flames just go really high.

[01:00:49]>> Yeah.

[01:00:50]>> Yeah.

[01:00:50]>> Yeah. So, a lot of benefits. You can actually use the leaves for jerking your chicken. And right now I'm going to show you the leaf. It you can actually use it to cook as well. You know in your curry you can put a little piece of the tree.

[01:01:05]This is this is a green. So this is a leaf.

[01:01:08]>> Yeah. Smell that one.

[01:01:10]>> So it's a nice >> nice fragrance.

[01:01:12]>> Yeah.

[01:01:14]>> Yeah.

[01:01:15]>> Oh yeah.

[01:01:16]>> And then cut in pieces.

[01:01:26]She's adding some water to the coconut.

[01:01:33]>> Perfect. Are you going to strain it?

[01:01:35]>> Yeah, we're going to strain it.

[01:01:41]>> Let's go straight into the pot. So, we extracting the milk from the the trash.

[01:01:49]>> Wow.

[01:01:52]How many times do you do that?

[01:01:53]>> Depends on how many food you're cooking.

[01:01:56]So, if it's not a lot, then you don't need a lot of liquid. But we're going to juice this just like one more time.

[01:02:04]Get all the milk from it.

[01:02:07]>> Woo. That flame. All right. So, we're going to do it with a plain flour.

[01:02:12]>> Okay.

[01:02:12]>> Now, >> so let's get this going.

[01:02:15]>> Just plain flour, water, >> right? But trust me, all the flavor will be coming from the coconut.

[01:02:21]>> Exactly.

[01:02:22]>> Milk.

[01:02:23]>> So, usually when you needing flour, you leave like a little bit just in case you spoil the >> Yeah. But I don't usually spoil flour though. So, >> we're going to add some water. Now, >> right. And then first, before we do that, we get a little bit salt.

[01:02:38]In Jamaica, we don't measure salt, but we never salt the pot.

[01:02:42]>> We always know the right amount. Right.

[01:02:44]So, we get it in there. Right. So now we we mix it in.

[01:02:49]>> So he's going to knead the dumpling. So he's going to pull it.

[01:02:52]>> Yep.

[01:02:54]>> Jamaica Trinidad. Who has better food?

[01:02:57]>> It's a joke. It's a joke.

[01:03:00]>> I love Jamaican food. Jamaican food has inspired the entire Caribbean. Like all the food, even the language like Wagwan, you could you could hear that spoken throughout the entire Caribbean.

[01:03:10]>> General Everything good? Yeah man. Everything good. the door of dumpling.

[01:03:18]Look at his biceps, bro.

[01:03:20]>> So, any minute now, we can start adding it into the pot.

[01:03:23]>> Oh, yeah. We start adding it. Perfect.

[01:03:26]>> Let's see if you know what to do with this.

[01:03:28]>> With this?

[01:03:28]>> Yeah. What are you going to do with this?

[01:03:29]>> This.

[01:03:30]>> You're using it wrong.

[01:03:31]>> Oh, wrong.

[01:03:32]>> Yeah. Turn it. You see?

[01:03:34]>> Like this?

[01:03:35]>> Yeah. Lift >> this.

[01:03:37]>> Yeah.

[01:03:39]>> Ah. So, you see you lift it all the way.

[01:03:42]>> Okay. And we're not putting this down.

[01:03:43]Oh, you can't hold it for a while.

[01:03:45]>> Hold it for a while.

[01:03:46]>> I'm on a I'm on a slant right here. This thing's on fire.

[01:03:50]>> Get used to your Captain America moves, bro.

[01:03:54]>> So, we're going to be adding This is some jerk seasoning. All right. So, we're going to be adding some. And like I said, we don't really measure, you know, so I'm not going to tell you one teaspoon. And no, we just we just know when we put enough, right? We just look.

[01:04:10]So you see and we just get some. And then we have this is some allpurpose seasoning. Same thing. We just get this is our natural seasoning or natural vegetables.

[01:04:24]So we get it in there as well.

[01:04:28]Right.

[01:04:28]>> Wow.

[01:04:30]>> And then we're going to start putting our dumplings.

[01:04:32]>> So he's going to needle in right there.

[01:04:34]That's that's him doing. That's the needle. So, >> this is how we do it. And then just press them all, flatten them, and just get them in there. All right.

[01:04:45]>> Let me see how you do.

[01:04:46]>> Yeah. Just roll it into a ball.

[01:04:48]>> Okay. Yeah. And just press it out. And then that's it.

[01:04:54]>> So, you got to make a perfect ball like like this. And then flatten it like this.

[01:05:01]So, we're going to close the the pot and we're going to allow it to cook. So, all the liquid is going to be almost dried out before it's ready.

[01:05:10]>> Wow.

[01:05:11]>> Yeah.

[01:05:11]>> And all that liquid is going straight into those dumplings. So, it's going to be nice and juicy and flavorful.

[01:05:17]You wanted me to hold it the whole time.

[01:05:20]>> In in when we in the nature, we use, you know, most natural stuff as possible.

[01:05:24]So, like instead of using a dish towel, we use this. Last time you were not coming off Jamaica like that.

[01:05:31]>> Yeah. Last time I washed my hands in Jamaica like that, I was at the crab shack.

[01:05:36]>> I was with Alice. I was with Alice.

[01:05:38]>> I saw you, man.

[01:05:39]>> Yeah. You saw that?

[01:05:40]>> Eating those crabs, >> bro. With some good muddy curry curry crabs, bro.

[01:05:45]>> Yeah, >> they're super good. Hero circle. Shout out.

[01:05:50][Music] So is that sunflower oil?

[01:05:59]>> No. High curry seal.

[01:06:03]>> So oil and curry.

[01:06:04]>> Yeah.

[01:06:04]>> Yeah.

[01:06:06]>> Burn the curry.

[01:06:07]>> He burns the curry.

[01:06:08]>> Right.

[01:06:11]>> Oo. What's that? Scotch bonnet.

[01:06:13]>> Yeah.

[01:06:14]>> Oh, nice.

[01:06:17]>> That's what gives all that Jamaican food such good flavor. Scotch bonnet. Every country does it differently. Scotch bonnet is the local pepper.

[01:06:25]Too close to hit you.

[01:06:31]>> Woo.

[01:06:32]>> Yeah, that is it. Going to take a look in this spot right here. It's going down. It's all the flavor is coming up.

[01:06:40]Nice.

[01:06:40]>> So, it's simmering down.

[01:06:41]>> Yeah. Yeah.

[01:06:42]>> And basically the dumplings are absorbing all that flavor.

[01:06:45]>> All that flavor.

[01:06:45]>> It's going to be so good. That with a foul.

[01:06:47]>> Nice. Yep.

[01:06:49]>> Ain't no joke, man.

[01:06:50]>> That is it. No joke.

[01:06:54]Wow, the ASMR. It's a bubbling ASMR. Oh, wow. This looks like the curry goat.

[01:07:02]Look at >> that fire right there. Another night being out here in the middle of nature.

[01:07:07]>> Middle of nature. Beautiful. Yeah.

[01:07:11]>> Epic. Feels good in this heat.

[01:07:16]How long is it going to cook for?

[01:07:17]>> Well, I don't know.

[01:07:21]>> We're going to eye it. We're going to eye it. That's good.

[01:07:25]>> Wow.

[01:07:27][Music] Woo.

[01:07:36][Music] >> So, I'm going to let you try this even without the the chicken.

[01:07:41]>> Without the chicken. So, we're just going to try one.

[01:07:43]>> Just going to try. Yeah.

[01:07:44]>> Wow. Look at I mean, it smells so good.

[01:07:48]Coconut popping out of there. Yeah. A little bit of yummy white gravy. It's like a white gravy. It's like more like a stew.

[01:07:55]>> Just going to let it cool a little bit.

[01:07:56]>> Yeah. Let's try this dumpling.

[01:08:00]It tastes coconut.

[01:08:04]Nice and hard filling.

[01:08:09]It's phenomenal. Very good. The sauce almost like a white cream curry.

[01:08:17]>> Mhm.

[01:08:19]It's good.

[01:08:21]>> I bring >> this is for you.

[01:08:28]>> Go.

[01:08:28]>> Fresh coconut.

[01:08:29]>> Yep.

[01:08:35]>> It's a onegon coconut.

[01:08:37]>> Holds a lot.

[01:08:38]>> It holds a lot. This is massive coconut.

[01:08:41]>> Yeah.

[01:08:43]>> Look at that. It's bubbling.

[01:08:46]>> Looks amazing with the leaves inside.

[01:08:48]Now that's ready. It's coming over here.

[01:08:50]>> Careful. Right here. Over here.

[01:08:52]>> Amazing. Now look at that.

[01:08:55]>> Now it's thick.

[01:08:56]>> That's common foul right there.

[01:08:58]>> And you're going to put that dumpling back.

[01:09:00]>> Just warm it up a little bit.

[01:09:01]>> Warm up the dumplings. Perfect. Can't wait. Dumplings and the common foul.

[01:09:06]>> Wow.

[01:09:06]>> Nice thick curry. It actually looks very rich right now.

[01:09:10]>> Yeah.

[01:09:10]>> The breeze up here.

[01:09:13]>> They could not have been better.

[01:09:15]>> It's ready.

[01:09:16]>> Yep. All right. So, we put some dumplings. Let me get some of that great curry.

[01:09:30][Music] >> Eating this with hands or we using a stick.

[01:09:37]>> Using a stick.

[01:09:38]>> Using a stick.

[01:09:39]>> Yep.

[01:09:48][Music] Good.

[01:09:52]>> It's going to be good.

[01:09:55]All right.

[01:09:57]>> Yep.

[01:10:03]>> Come and fall. Well, curry.

[01:10:06]>> Mhm. Coconut um m Good meat. So, we've seen that you're like the Mr. Beast of Jamaica, giving back to communities.

[01:10:21]>> Yeah, we we we do a lot of um charitable, you know, work sometimes and um it's great, you know, it feels good.

[01:10:31]That's the main reason for that. You know, it's good giving back, you know, helping people. Yeah. We we grow up rough, you know, childhood growing up and then, you know, we reach a level where we can reach out to someone. So that's what we do.

[01:10:45]>> Yeah.

[01:10:46]>> Yeah.

[01:10:46]>> Very me.

[01:10:49]>> The flavor in the curry.

[01:10:53]>> It's an amazing meal.

[01:10:54]>> Yep.

[01:10:56]>> Nice. You know, and everything tastes a little bit better, you know, when you cook it on the wood fire.

[01:11:01]>> Mhm.

[01:11:02]>> All natural, you know.

[01:11:03]>> For sure.

[01:11:04]>> Today was was good. from running down the f coming up in the hills, you know, being here, you know, sharing and learning together. Amazing.

[01:11:15]>> Yeah.

[01:11:16]>> I love that we got there. The roads like very rocky. We get out and he's like, "We're going after these birds." I'm like, "What's happening?" It was great.

[01:11:23]>> Yeah, man. Very good. Very good. And >> um this is just a small part of my team that are here with me. So, you know, these two guys, that one. So we we have a pretty big team actually klesmith TV is like we have three teams we literally have a team in St. Vincent and again >> we have one in Kingston Jamaica and they are focused on feeding the homeless and the less fortunate.

[01:11:49]>> And so what's the mission of your your brand?

[01:11:52]>> Well honestly we just we just do things like and let things flow naturally.

[01:11:58]Yeah. So for me personally, I like to tell people that I don't literally put a lot of plan into what I'm doing cuz I want to, you know, remain authentic and natural.

[01:12:08]>> So I just get up and I call the guys and say, "Hey, we're going on the river today. We're going to cook some food."

[01:12:13]We don't plan sometimes. We just, you know, use what's available.

[01:12:18]>> Can you tell us one beautiful memory you have here in Portland? Maybe with your family or something you just remember that stands out in your life?

[01:12:26]>> Okay. So, I'd have to say growing up like these parts we we used to um well, my mother used to go to the market and we used to have to come and carry like the the stuff for her to sell. So, the jelly, the coconut, the banana, the yam and at those times we we didn't have like vehicles we have to carry the load on our head.

[01:12:47]>> Oh, wow.

[01:12:48]>> Yeah. But looking back now, back on those times, beautiful memory. And I believe that I kind of incorporate some of that into the whole Colors Me TV channel, you know, in terms of the food that we cook, how we do it, and all of that. So, so it get that authentic root, you know, and we kind of build on that as well.

[01:13:09]>> I love that.

[01:13:10]>> It's a wholesome vibe, too, >> yeah, it is. It's like a rustic wholesome vibe.

[01:13:14]>> Yeah. Natural. Sometimes, like I say, we barefoot and a lot of people would be watching and say, "Why why are you barefoot?" And whatever. You know, we say, you know what, >> that's just in us.

[01:13:26]>> You know, they see climber climbing the tree and they say, you know, be careful.

[01:13:31]Yeah, we know that accident can happen, but at the end of the day, you know, we we grew up on that cuz I used to climb a lot of tree myself. So, we grew up on that. We grow rough in the countryside in Jamaica. We grow rough. So, we use that as, you know, at our advantage.

[01:13:47]>> I mean, if you're in the bush every day, like you're enjoying it. Yeah. Yeah.

[01:13:51]>> So, that is it.

[01:13:53]>> That's great.

[01:13:55]>> What's one thing you wish outsiders knew more about real Jamaica?

[01:13:59]>> All right. So, um Jamaica is well the people. We are beautiful people. Sometimes we're a little bit rough, but if you get to know us, like spend a little time and know us, we are beautiful people. So I wish um don't follow the media like like the mainstream medias that you see putting out all this violence and all this. I mean what I realize is that they don't sell the good parts of Jamaica.

[01:14:30]So that's where YouTubers come in.

[01:14:32]>> Yeah.

[01:14:33]>> And we we we do the work and show that there's much more to Jamaica than just violent activities.

[01:14:39]>> Jamaica is beautiful. Look, look at the view right now what that we have and we can come together as a team and as a people and just unite, you know, and we we we we bring a lot of persons back home, you know, who who were scared to come back.

[01:14:53]>> Yeah.

[01:14:54]>> No, >> Jamaica is beautiful and the people are nice as well. We just have to get to know them and give them a chance.

[01:15:00]>> Yeah.

[01:15:01]>> Yeah.

[01:15:01]>> For sure.

[01:15:02]>> Yeah. People are so friendly everywhere here in Jamaica.

[01:15:05]>> Yeah.

[01:15:05]>> It's why we keep coming back.

[01:15:07]>> That's why we love it.

[01:15:08]>> Yeah. That is it.

[01:15:10]Well, I love the food. This guy killed it with that curry. Common foul, right?

[01:15:14]>> Isn't that a common foul curry? Oh, >> it up, baby.

[01:15:19]>> All right, guys. Caribbean, you guys are debating too much. I love it, though.

[01:15:24]>> Feel it on the ground >> on the way up. It was steep. It was intense. He had to like haul ass. Now he's going to go slow because we're going downhill. O like Yeah. And the the place is wet, so If you go fast, >> the bus will slide.

[01:15:44]>> Got to hold on.

[01:15:46]>> We're going through a jungle though, man.

[01:15:48]>> Yeah, but it's it's a part of the adventure.

[01:15:55]>> Feel it on the ground.

[01:15:58]>> Have you ever been like a deep pothole?

[01:16:00]>> We just not with this car.

[01:16:02]>> Yeah.

[01:16:05]>> Dude, I like I'm hitting my head like 10 times, right?

[01:16:09]Woo! Look at this. Steep. Just steep.

[01:16:14]And this guy behind. Oh my god.

[01:16:18]Oh my gosh. Look at that. Oh my god. Oh man.

[01:16:23]Yeah. Look how steep and rocky it is.

[01:16:28]>> Wow.

[01:16:29][Applause] >> Look. Look at this. Look. Look. be not sliding.

[01:16:37]>> Hydroplaning on some fun.

[01:16:39]>> Definitely moving on the mud here.

[01:16:41]>> Yeah. So, you got to go slow.

[01:16:43]>> Now, we're going to slow down this hill.

[01:16:45]Want to see the slide? Oh my god.

[01:16:49]Oh my god.

[01:17:05]Stay right there. If you didn't know, hey, >> big shout out to my boy Classmith TV on YouTube. Check them out. Amazing creator. And thank you so much for the day, dude. Blessings. Blessings.

[01:17:19]>> Thanks for coming.

[01:17:20]>> Bless up. Bless up. Ginchro at the 14 Parish. This is the only free beach for the public. So if you take it away, the whole 14 parish going to feel it. taking it away from the poorest set of people, that's a crime against humanity. You got a lot of people, they find it hard to get their dinner money at the end of the day. So when they have to pay to come in our beach on a Sunday, fight for it cuz Jamaica is not for sale. Where the private investor or the heads of government, I would just say to them that don't get no jealousy over poor people legacy.

[01:17:56]>> Oxtail looks amazing. If the oxill doesn't have beans, it's not oxtail.

[01:18:00]It's delicious.

[01:18:02]>> I think juicy beats mothers and tasters right now. No lie.

[01:18:08]>> When the tourists come to Jamaica, they lock them in the all-incclusive. And you know what the tourists have been saying?

[01:18:13]They said they're in a jail. They're in prison. That's nothing for Jamaica.

[01:18:16]There's no profit. There's no benefit for us out of tourism.

[01:18:19]>> No. No tourists coming into the craft market. That's the problem we have.

[01:18:22]Yeah. When they come off the ship, they direct them one place and they go to one place and then they go to Dan River and then they go back on the ship.

[01:18:30]>> Crazy. I spent 60 bucks right now. He just took it. Took my money. He just went. I don't know. Where's he going?

[01:18:36]Who's the security?

[01:18:37]>> Jamaica.

[01:18:43]>> This is Reals with Tiffany Silver.

[01:18:46]>> Hi guys, this is Tiffany Silver here.

[01:18:48]I'm from Kingston, Jamaica, and they've been inviting me to Oaras, and I'm so excited to be here. But first, let's take a step back.

[01:18:56]>> All right, so this is Mahogany Beach.

[01:18:58]It's one of the private beaches around Ocean Rios and I think it's like a,000.

[01:19:03]So, I don't know, whatever that is, like $7, something like that to enter >> hopefully.

[01:19:08]>> So, how much is it uh per person to enter?

[01:19:12]>> 5,000 Jamaican everything total.

[01:19:14]>> 5,000.

[01:19:15]>> Yeah. Five per person. 3,000 extra to go over there with the camera. They say >> 5,000 >> Yeah, man.

[01:19:20]>> per person.

[01:19:21]>> No, man. 5,000 everything in total.

[01:19:22]>> Oh, okay.

[01:19:23]>> So, total that's five.

[01:19:25]>> Yeah, man.

[01:19:25]>> So, five, right?

[01:19:30]>> And what you notice here is it's all tourists, you know, $3.50 for us coming from America, it's not that much, but if you're a local here and it's you and your family of five, this is a lot of money. And that can be the difference between eating and not eating today. So, you know, who's really winning here is a hard one.

[01:19:50]Unfortunately, most tourists when they come to Jamaica don't leave the resort or never get off the cruise ship. And if they do, they go to places that are designated to them, including places like this, a private beach where you have to pay to get in. And this is like one side of Jamaica. This is not the real side. You know, I can I can understand if you're a couple and you just want to go somewhere it's safe. You know, it's popping music. You can eat here, you can drink here. it is safe but you know this is not the reality this is just a small percentage of it well unfortunately it's 98% of the beaches have become this but it is what it is I mean look at this stunning the cliffs a lot of music though I mean it's a very small beach this is the beach is it yeah as a local would you come here >> not really I I prefer the quiet >> I don't like the music like that But it it's really I think it it's preference for different people like kids or probably tourists or people who just don't have anything to do and they're looking somewhere like food cuz there's a food place over there.

[01:20:56]>> But for me, I'm really more natural but just want to find a nice river or a beach that's quiet and I'm good. Like I'm really good.

[01:21:11]So, here we go. It's called the cheese patty.

[01:21:14]>> Yeah, cheese patty. Not cheese with beef. It's cheese patty.

[01:21:21]Cheese patty.

[01:21:23]>> So, here it is. Yeah, it does look very different compared to the to the one from Juicy.

[01:21:28]>> Easy.

[01:21:29]>> Yeah, mother is different.

[01:21:31]>> Yeah, >> it the whole thing the shape it's more like um circular and then straight, right?

[01:21:38]It is.

[01:21:39]>> It's different from the from the style they have at Juicy.

[01:21:42]>> Okay.

[01:21:43]>> I didn't realize.

[01:21:52][Music] Can I be honest? It's not The first bite is not Oh my god.

[01:22:00]>> It's not melty.

[01:22:01]>> No, it's not.

[01:22:02]>> The flake is It's not your like >> Yeah, it's not given. His mother is up there or is it more juicies or >> I think Juicy is doing it right now.

[01:22:12]>> I think Juicy.

[01:22:13]>> Aren't they the biggest brand?

[01:22:15]>> Yeah.

[01:22:16]>> Yeah.

[01:22:16]>> But no, I think it's a bit tasty.

[01:22:18]>> It used to be it. I think it's still tasty, but recently everybody's been loving Juicy. That's just my opinion.

[01:22:25]>> I mean, they're in Miami. Well, they're in Hollywood.

[01:22:28]>> Oh, yes. I have to go there.

[01:22:30]>> Florida. But yeah, I think juicy beats mothers and tasties right now. No lie.

[01:22:38]>> So, you grew up in uh Kingston?

[01:22:41]>> Portmore.

[01:22:42]>> Portmore.

[01:22:43]>> Mhm. St. Catherine.

[01:22:44]>> St. Catherine.

[01:22:44]>> That's where I grew up.

[01:22:46]>> Mother's uh >> Mother's It's not It's not giving like how it used to give years ago, but >> it eats only one silver.

[01:22:59]>> Eat something.

[01:23:00]>> Yeah. Yeah, I mean there's mothers, there's juicies, no tasties here in Ultra Rios.

[01:23:08]>> All right, so we're going to see the bamboo. All right, so we're going to see how much it cost to go on one of these rocks. I mean, there's many different sizes you might see over there. There's some with tops as well. I'm sure that's more expensive.

[01:23:22]>> Let's see. The rate usually is undecided until you start negotiating, you know.

[01:23:31]So, it cost us 100. It's two of us plus Nate in front. And we're going to go all the way out to an island, get some shots. It's going to be like 45 minutes.

[01:23:39]>> All right.

[01:23:39]>> But I still want to give you the beer.

[01:23:42]>> You're going to give me a beer.

[01:23:44]>> He's going to be a red stripe.

[01:23:47]>> What's your name?

[01:23:48]>> Ramardo.

[01:23:48]>> Ramardo.

[01:23:50]>> Street naming.

[01:23:51]>> I'm excited. Let's go. I've been seeing this my whole life. You know, Ultra Rio is the place for the bamboo.

[01:23:56]>> Yeah, man. You're welcome.

[01:23:57]>> Thank you. Thank you. Appreciate it.

[01:23:59]>> I'm ready. We're ready. I'm ready.

[01:24:03][Music] >> One love Jamaica. Don't worry. Be happy.

[01:24:10]Okay.

[01:24:13]>> Oh, this is crazy. Excuse me.

[01:24:27]>> Yo, >> did you see the wrap?

[01:24:36]>> Bamboo.

[01:24:39]>> Super nice.

[01:24:40]>> Royalty as hell right now.

[01:24:42]>> Yeah, right.

[01:24:42]>> I actually I feel really chill. Yeah.

[01:24:45]>> Yeah.

[01:24:46]>> No, it's very just like relaxed.

[01:24:48]>> It's the first time I thought it would be >> I didn't expect this.

[01:24:53]>> Yeah, me either.

[01:24:58]>> Oh, [Music] yeah. Right here is the chill spot. The chill spot. Yeah. Where all of the rock over there? We have a jerk chicken lady right there.

[01:25:14]We have a lady over there saying like souvenir and stuff.

[01:25:17]>> And what's over there?

[01:25:18]>> That right there. Right there is the tire swing. Famous tire swing.

[01:25:21]>> Tire swing.

[01:25:22]>> Yeah. That the ladies they go on and swim.

[01:25:25]>> Oh, that's >> Yeah. Yeah. How you doing? So, what's the name of that little area?

[01:25:30]>> Reggae ends right there. So, a lot of people come over here and they'll have they'll basically what is it? Like picnic here.

[01:25:36]>> Yeah. In that area.

[01:25:37]>> Do like a picnic in that area. So, a lot of tourists come and just chill there.

[01:25:40]And basically, this is the tour. We come all the way up here. We can stop. You can have some jerk chicken. You can get a drink, buy some souvenirs. That's what you do here.

[01:25:48]>> And that's it. That's this the end right here.

[01:25:49]>> Right.

[01:25:50]>> And does it keep going when we pass down?

[01:25:53]>> And do we pass? No, we do pass. Go. We do pass sometimes and go down to the beach. Yeah.

[01:25:59]>> Yeah. We go all the way to the beach.

[01:26:00]>> Yeah.

[01:26:07]It's better for you. That's it.

[01:26:12]That's what I'm talking about.

[01:26:15]I >> I mean, I don't know if you're supposed to jump off that swing, though.

[01:26:18]>> I'm good. I'm good. I'm good. I'm good.

[01:26:20]I'm not doing a swing.

[01:26:24]>> It's great.

[01:26:28]>> Smells like good jerk. Smells good.

[01:26:31]>> Yeah.

[01:26:32]>> Yeah. Audrey chopping up the jerk chicken.

[01:26:36]>> Authentic jerk chicken.

[01:26:37]>> Authentic, huh?

[01:26:38]>> Yeah, man.

[01:26:39]>> You have any jerk sauce? I got the best jerk sauce. I made my own sauce.

[01:26:42]>> Yeah. What's your name?

[01:26:44]>> Audrey. It's right there.

[01:26:45]>> Audrey. Were you adding a little dumpling in there?

[01:26:48]>> Festival.

[01:26:49]>> That's a festival. It's a It's a round festival.

[01:26:51]>> Yeah.

[01:26:53]>> Yum.

[01:26:54]Ketchup.

[01:26:58]>> I'm sure you're better than we are.

[01:27:00]>> You have ketchup.

[01:27:04]>> One shot.

[01:27:05]>> Thank you.

[01:27:07]>> Yeah. One more.

[01:27:10]Thank you.

[01:27:18]>> Thank you so much. This is the rice.

[01:27:25]>> Oh my gosh. This one is everything. It's crispy. It's juicy. I like the flavor of it. Mhm.

[01:27:33]Little skunk flavor in there.

[01:27:35]>> Oh my god.

[01:27:37]Fried.

[01:27:40]Fried.

[01:27:41]>> The fried dumpling right here. A lot of music blasting.

[01:27:49]I'm going to say you get that fried dumpling.

[01:27:52]And you serve all that sauce.

[01:27:57]>> Okay. So, this one has a rum in it.

[01:28:00]>> This one rum.

[01:28:01]>> Yeah.

[01:28:02]>> That's natural.

[01:28:03]>> So, what rum did you put in there?

[01:28:05]Jamaican white rum.

[01:28:07]>> Jamaican white rum.

[01:28:08]>> Yeah.

[01:28:11]>> All right.

[01:28:15]>> Thank you for spiking it.

[01:28:17]>> It's like it's intense. This one >> ain't strong enough. It >> needs people eating over here, swinging over there. I mean, this is cool, but definitely on the highest of the touristic agendas here. You know, it is a place where you're going to, you know, overpay for everything, but I mean, it is a vibe. It's uh something you should do once in your lifetime. Oh my gosh.

[01:28:44]Look at this.

[01:28:46]>> Got to be careful here. I'll hold your hand.

[01:28:50]>> Ah, this is it, right?

[01:28:52]Get in here. Oh, yeah.

[01:28:59]You get this. You get this.

[01:29:03]machine.

[01:29:08]>> You're funny. You are funny.

[01:29:10]>> I know. Thank you.

[01:29:12]>> What do you think about that?

[01:29:13]>> Two for one.

[01:29:14]>> Two for one.

[01:29:15]>> So, he's massaging her with the >> the mud that we use here in Jamaica. I think it's >> What kind of mud is it again?

[01:29:25]>> Huh?

[01:29:25]>> The mud.

[01:29:26]>> Lime stone.

[01:29:26]>> Limestone.

[01:29:27]>> Yeah.

[01:29:27]>> So, yeah, it's it's really good for your skin. So it's good for muscular bites, stretch mark, dead flesh, giant pain, acne and everything.

[01:29:36]>> Good ingredients in the toothpaste. The same face mask you guys use back over today, >> they use it in also in our old and this >> is going fast.

[01:29:50]>> Thank you.

[01:29:50]>> You're welcome.

[01:29:52]>> Hey, appreciate you.

[01:29:53]>> All right, same to you, man. There you go.

[01:29:55]>> We love you.

[01:29:57]>> Oh, thank you.

[01:29:57]>> You're welcome.

[01:29:58]>> That's it. Now we're going for my food.

[01:30:02]>> So like a little small bar right here.

[01:30:08]>> I came here once and I was cooking up there. It was so epic.

[01:30:11]>> You were cooking up there?

[01:30:12]>> Yeah, I was cooking up there. But there's a river up there and then you know the walk the river into the ocean here.

[01:30:17]>> I don't know where the river is coming from, but >> they can't I hope it's not true what they're saying about private beach.

[01:30:24]>> Yeah, >> I hope it's not.

[01:30:26]>> So they just turn into a resort. Yeah. I hope it's not true.

[01:30:28]>> It's really just incredible to think that this is like how how the island is.

[01:30:33]All these rivers coming out, pouring into the ocean.

[01:30:37]>> It's incredible.

[01:30:41]>> He's one of the team that >> he's one of the team. Okay. So, what's your name?

[01:30:44]>> Nar.

[01:30:45]>> Nar.

[01:30:47]>> And so, tell me about uh the falls and this beach. They're trying to take it away from you guys. You're saying >> Yeah, man. So, this is we call this the liquor dun. Yeah, man. run by the local I know a lot of people come here but through a little incident it go on.

[01:31:01]>> Yeah. So they try to take away the place from us you know.

[01:31:04]>> So the government is trying to sell it to private.

[01:31:06]>> Yeah. They want to private the place you know.

[01:31:08]>> Got it. Got it.

[01:31:09]>> And you know this place is run by the locals. This is where everyone come and enjoy theirel in the Christmas time summer time all the time you know.

[01:31:20]>> Nice.

[01:31:21]>> So you guys want to keep it public? Of course.

[01:31:22]>> Yeah. We want it public for the people.

[01:31:24]We don't want it to sell. We want everyone can come and full joy yourself, you know.

[01:31:28]>> Yeah, man.

[01:31:29]>> We don't want it to privatize because we got the 14 parish and drink throughout the 14 parish. This is the only free beach for the public. So if you take it away, it's like the old 14 parish going to feel it.

[01:31:47]So we are not really like try to go against what the government want to do.

[01:31:54]But if you even want to like say put more development for the poor people and everyone that hustling and the location, no problem. But take it in away from the poorest set of people, it's like that's a crime against humanity, you know. All right. The whole week it's like you go through the struggle. So you know the Sunday and the Saturday is a day where you say, "All right, throw all my burdens away. I'm going down by the rivers with mineral. I go down by the beach. Yeah. You know, we need this. We need this for the poorest of the people that cannot afford not even their dinner. Yeah.

[01:32:33]Privatizing it. It's only going to take it away from the local. So, this is the only public beach that leave for the 14 parish.

[01:32:50]So sad hearing this story from the guy there about just how they're losing their land. They're up in these hills and they were taken out to build this right here. You literally see this cable car above us and over here we have the water. This is all public and soon it will be private. That'll be very very sad.

[01:33:11]Miss Te's this is nice Jamaican country cooking. Over here we have Lala's nutmeg. So this is their vegan nourish to flourish. And over here's a restaurant. I think this guy's going with jerk pasta. I'm going with some oxtail. It's a very nice courtyard right here.

[01:33:27]>> It's a winery. I think this one is yours.

[01:33:32]>> Okay, perfect. Thank you so much.

[01:33:35]>> That looks so cool.

[01:33:36]>> Oh wow.

[01:33:38]>> Yeah. So mine is see >> right there. That's the curry go. Yeah.

[01:33:45]>> And then below it is oxtail. And then below it got the oxtail. Under that is the peas and rice. And what' you get?

[01:33:52]>> Got brown sea fish. I didn't want any rice and peas.

[01:33:54]>> Perfect.

[01:33:54]>> Got the bammy. Fried. Bammy.

[01:33:56]>> Bam. Is like a cassava bread.

[01:33:57]>> Yeah.

[01:33:59]>> All right.

[01:33:59]>> I'm excited.

[01:34:00]>> Me, too.

[01:34:01]>> Curry, man.

[01:34:04]>> Got the fresh fish. Tastes fresh.

[01:34:08]>> So fresh.

[01:34:10]>> It's good.

[01:34:15]>> Wow. Both the curry curry goat and the oxtail.

[01:34:24]>> Good.

[01:34:25]>> It's delicious.

[01:34:27]Nice thin dumpling in there.

[01:34:29]That's so oxtail. That is literally the tail bone falls out the bone.

[01:34:36]>> Dip it in the sauce and that's how you eat it.

[01:34:44]But the fish is definitely fresh.

[01:34:46]>> I love that.

[01:34:50]>> Mhm.

[01:34:52]>> Good.

[01:34:54]>> Very good.

[01:34:56]>> Right on the oil. It's a good mix of things in the top.

[01:35:00]>> Like a top and nod with like a tomato salsa.

[01:35:03]>> I think it's a mushroom. No.

[01:35:04]>> Yeah, it's it's a mushroom. Like I think top of nod, but it's definitely not >> It's vegan. Almost. I mean, LA's not lame approved. This is good food. Across the street, we have the craft market.

[01:35:15]We're going to go inside and see if there's any tourists in there because today there is a cruise ship for reals, but I don't see any tourists. Is it all of us?

[01:35:29]>> And this craft. So, where does this come from? All this craft.

[01:35:31]>> I made it. I'm the artist.

[01:35:33]>> You're the artist?

[01:35:33]>> Yeah. I'm Bullet Cat. My real name is Dennis Garden.

[01:35:36]>> David Bullet from Otrius.

[01:35:38]>> Ori.

[01:35:38]>> Yes. I've been in business for 50 years now.

[01:35:41]>> And I'm the artist. I do everything. I do the turtles, the birds, the elephants, the giraffe, the eagles, the parrots, and the fish. And this is my hot gallery. You can come inside and look.

[01:35:49]>> There's a cruise ship here today, but I don't see any tourists.

[01:35:52]>> No, no tourists come into the craft market. That's the problem we have.

[01:35:56]Yeah. When they come off the ship, they direct them one place and they go to one place and then they go to Dan River and then they go back on the ship.

[01:36:04]>> And how do you feel about that? Well, we got to do something in the country because you cannot we cannot live into the country and when the visitors come, they don't see us. They want to see us.

[01:36:12]They want to see how we carved, how we walk, how we talk, how we eat, we drink and they want to see the culture of Jamaica.

[01:36:17]>> So, when you get to Ora, get off the cruise ship, get through everybody and get over here to the craft market, support the locals.

[01:36:24]>> Yeah. This is Angelico store. You can go right inside and look.

[01:36:32]More crafts, more wood.

[01:36:35]You got the static radio.

[01:36:38]>> Feels like I'm in the 90s right now.

[01:36:41]>> You got the clothing right here.

[01:36:44]>> Yeah. And this is the problem. You know, the tourists aren't coming and supporting these locals and they're all here trying to get a sale.

[01:36:50]>> And again, 80% leave.

[01:36:51]>> Yeah. 80% of the dollars spent in the Caribbean never stay with locals. No.

[01:36:56]It's crazy if you think about it. It's absolutely insane.

[01:37:00]>> You have like the Macall. This is gorgeous. I mean, I'm sure this is not cheap, but this also took a long time to make. I mean, this is gorgeous for house. Look at this one, bro. This one right here, you have the blue macaw.

[01:37:11]This is the one from the Amazon jungle.

[01:37:13]And you have a small parrot under it.

[01:37:14]It's not that there's not enough tourists. There zero tourists here.

[01:37:17]Look. Look. There's no one.

[01:37:19]>> I'm the only person.

[01:37:23]>> Hello. Hello.

[01:37:24]>> See what I got picked on.

[01:37:26]>> Thank you. Thank you.

[01:37:26]>> Welcome to Jamaica, man.

[01:37:28]>> Appreciate it. Jamaica.

[01:37:30]>> Hey, how you doing? Yeah. Respect my welcome to Jamaica.

[01:37:32]>> Respect. Thank you so much. Thank you.

[01:37:34]>> Respect.

[01:37:34]>> You guys have a lot of crafts.

[01:37:36]>> Are you both artist?

[01:37:38]>> Yeah.

[01:37:39]>> Stuff you do. Yeah.

[01:37:40]>> Yeah.

[01:37:41]>> Respect.

[01:37:42]>> Hey, watch your shirt.

[01:37:45]>> Oh, you're not funny, man. Look at those names.

[01:37:48]>> Get these. You know, >> representing you.

[01:37:52]>> Those are nutty, dude. Those are nutty.

[01:37:53]>> Any crab shirts in there?

[01:37:55]>> A small price, too. You know, >> you don't have any crab shirts.

[01:37:58]>> What?

[01:37:58]>> Crab.

[01:37:59]>> Crab.

[01:37:59]>> Yeah. Yeah.

[01:38:01]shirt.

[01:38:01]>> He doesn't know about that.

[01:38:04]>> Alice the crab lady. Oh, it's a long story. It's a long story. Oh, you are you the thing? Ah, yes. I remember you.

[01:38:11]Oh my god. Oh my god. Yeah. Oh, right.

[01:38:15]>> Sorry. What's your name?

[01:38:16]>> Curtis, man.

[01:38:17]>> Curtis. And you're from Oshi?

[01:38:19]>> Yeah. Born and raised. Yeah, man.

[01:38:20]>> Born and raised.

[01:38:21]>> Yeah. Just from up the road there. It's called Pineapple.

[01:38:24]>> Nice. Just just about 5 10 minutes walk up the road, you know? So near the town, you know what I'm saying? Yeah. If you know about Taboo, I'm located near Taboo or the Oreus Craft Market, you know.

[01:38:36]>> So I'm I'm I'm here doing a story right now about, you know, basically what's happening in Jamaica that the tourism isn't really been felt by the locals.

[01:38:44]You know, there's a cruise ship right here and there's no one here right now.

[01:38:47]>> Well, I'm glad you come here and you see um I'm glad you come the cruise ship here and you look empty. The build is actually take away from the locals. Um if you go around they take them other places. Back in the days used to be but a lot of people come in to craft because they look and they see that you know it's beneficial. People usually look down on it but now they see that there's a possibility. So if the the the the guests make a stop sailing for example they go to Mystic Mountain or they go to um dolphin or all other place who are selling dolphin. They're selling dolphin attraction of dolphin and bicy selling that that high skating thing the bob sled thing at the same time they side they having craft here too as well in the hotel they have craft still so it kind of eliminate them from coming here to see the locals >> it's incredible dude look at all the stuff he has wow this is an amazing turtle I mean this is >> a turtle you know >> incredible work >> how long did it take you to make this >> to be honest with you it can take me like 3 is, but it can take me out a day if I work on it straight.

[01:39:52]>> Yeah. If you were just doing one thing, >> do like 10 pieces and cut them out, rough them out, you know?

[01:39:56]>> Yeah. Most artists I know, they're working on like 10 things at the same time, >> right? Usually like playing around, you know.

[01:40:01]>> Wow.

[01:40:02]>> Yeah, man.

[01:40:02]>> Very nice. So guys, support him. Come over here.

[01:40:05]>> Yeah, man. Shop 40.

[01:40:06]>> Shop 40 craft market. Come and see the locals.

[01:40:10]>> Bumble.

[01:40:11]>> What does that mean?

[01:40:12]>> Bumble clad.

[01:40:13]>> I love you, right?

[01:40:14]>> Yeah, it does.

[01:40:16]>> Bomb clad.

[01:40:18]ultra reels with Tiffany Silver.

[01:40:20]>> Yes, I had an amazing time. I ate some good food. I'm stuffed and I'm ready to go.

[01:40:26]>> Not back to this beach.

[01:40:27]>> No.

[01:40:29]But thank you guys so much for having me. Um hopefully next time we can do some epic adventures. But yeah, I had a great time