RARE Jamaican Food!! Cross-Country Jamaican Food Tour!! (Full Documentary)

Notable moments

1. 01:32 Chicken Foot and Cow Skin Soup

   At a roadside stall in Kingston, the host tries a steaming bowl of Jamaican soup filled with chicken feet, cow skin, yams, and local herbs. He describes the subtle kick from Scotch bonnet peppers and the gelatinous, tender texture of the meat.

   Kingston, Jamaica
2. 03:05 Preparing Fresh Land Crabs

   Vendor Alice pulls live Jamaican land crabs from a barrel to wash and prep them for boiling. The crabs are cooked in a massive pot filled with Scotch bonnet peppers, scallions, jerk seasoning, and butter to infuse deep spice into the meat.

   Kingston, Jamaica
3. 05:44 Saltfish with Roasted Yellow Yam

   Mitzi serves a classic Jamaican street breakfast consisting of rehydrated saltfish mixed with cucumbers, tomatoes, onions, and thyme. The dish is layered over hearty slabs of roasted yellow yam inside a takeout box.

   Kingston, Jamaica
4. 10:10 Tasting Raw Ackee Fruit

   At Annie's Restaurant in Kingston, the host inspects an open ackee pod before tasting a piece of the raw fruit aril. He compares its smooth, creamy taste to edamame while learning that ackee must open naturally on the tree to release harmful gases before eating.

   Kingston, Jamaica
5. 11:08 Cooking Ackee and Saltfish

   The kitchen staff at Annie's Restaurant sautes tomatoes, onions, and peppers with flaked saltfish before adding boiled ackee arils. The national dish is plated with golden, deep-fried dumplings made from flour and milk powder.

   Kingston, Jamaica
6. 18:01 Tasting Fresh Irish Moss Drink

   Local singer Black Hero introduces the host to Irish Moss, a traditional energizing drink prepared from boiled sea moss seaweed blended with honey and lime. The beverage is sweet and creamy without any salty ocean aftertaste.

   Kingston, Jamaica
7. 21:43 Exploring Bobo Hill Rasta Community

   The host treks up a mountain trail to visit Bobo Hill, an invite-only Rastafarian sanctuary home to the Bobo Ashanti order. High Priest Prince greets the visitors at the red, gold, and green gated entrance with a ceremonial prayer.

   Bobo Hill, Jamaica
8. 25:20 Ital Cooking with Jah Wordy

   Rasta chef Jah Wordy prepares a pure Ital vegan meal using fresh ingredients like Congo beans, callaloo, green bananas, and ackee. He cooks over an open wood fire in a thatched kitchen, avoiding artificial seasonings and salt.

   Bobo Hill, Jamaica
9. 29:36 Pan Jerk Chicken in Portland

   Chef Babou demonstrates his traditional jerk chicken marinade made from crushed pimento berries, garlic, and blended Scotch bonnet peppers. He grills the marinated chicken inside a modified metal drum over glowing charcoal, sealing in the smoky flavor.

   Portland, Jamaica
10. 33:47 Jerk Rabbit and Ram Goat

    At Gold Teeth's Jerk Center in Portland, whole marinated rabbits and a whole ram goat leg are grilled on logs of real pimento wood. The host tries the tender, juicy rabbit meat and praises its rich spice blend.

    Portland, Jamaica
11. 38:22 Pit-Cooking an Entire Jerk Pig

    Chef Andrew 'Manzy' Waite digs a pit in the beach sand, lining it with sheet metal, charcoal, and fragrant pimento branches. He heavily seasons a whole pig with wet and dry rubs, places it on a metal grate inside the pit, and covers it to roast slowly for six hours.

    Montego Bay, Jamaica
12. 48:08 Inspecting a Poisonous Pufferfish

    At Grange Pen Fisherman Beach, local fisherman Jackie shows off a freshly caught spiny pufferfish from his catch crate. He explains how local fishermen safely identify species, while the host notes the extreme dangers of tetrodotoxin.

    Montego Bay, Jamaica
13. 50:40 Grilling Fresh Caribbean King Crab

    A spiny Caribbean king crab is grilled whole in its shell over open embers directly on the beach. Using a Red Stripe beer bottle to crack the charred shell, the host extracts thick, steaming morsels of sweet white crab meat.

    Montego Bay, Jamaica
14. 55:10 Deep Frying a Whole Tuna

    Chef Jeffrey Smith at Spiritz of Montego Bay deep-fries a whole 30-pound yellowfin tuna in a custom-built stainless steel pan. The fish is deeply scored, heavily seasoned, and continuously basted with boiling oil until crisp and cooked through.

    Montego Bay, Jamaica
15. 61:31 Preparing Invasive Lionfish Dish

    At Pier 1 in Montego Bay, General Manager Jason Russell shows how venomous lionfish are safely prepared by snipping off their venom-filled spines. The fish is then steamed with peppers, onions, and garlic, served alongside rice and peas and fried plantains.

    Pier 1, Montego Bay, Jamaica
16. 64:41 Indo-Jamaican Dhal and Saltfish Choka

    Chef Rajah Maragh showcases Indo-Jamaican culinary fusion by preparing a velvety yellow split-pea dhal infused with curry powder and garlic. He serves the soup over white rice alongside saltfish choka made from charred, flaked cod.

17. 68:38 Grilled Jerk Goat Testicles

    Chef Rajah Maragh marinates fresh goat testicles in jerk seasoning and grills them over an open flame as a rare local delicacy. The host samples the grilled skewers garnished with fresh Scotch bonnet slices, noting their dense texture.

18. 72:18 Mannish Water Goat Soup

    Chef Rajah boils goat offal, head meat, and feet alongside diced pumpkin, unpeeled green bananas, and yellow yams to make Mannish Water. The host enjoys the rich, savory broth, which is locally prized as a traditional stamina booster.

19. 75:45 Scotch Bonnet River Challenge

    Beside a picturesque river, the host and his guide challenge each other to eat whole, raw Scotch bonnet peppers including the seeds. Overwhelmed by the fiery heat, the guide leaps into the cool river to cool down while the host lies on the ground in agony.