🎥 SECOND CHANNEL!! MORE BEFRS » http://bit.ly/2pQYjvM​
👕 BEFRS MERCH » https://bit.ly/ShopBEFRS
💗 SUPPORT OUR MISSION » http://bit.ly/BestEverPatreon
📹 FOLLOW MATTHEW » IG: @jamaicafoodboss | YT: https://bit.ly/JMFoodBoss
Like our music? Enjoy a free 30-day of Epidemic Sound for the best royalty free music: http://share.epidemicsound.com/BEFRS
– – – – – – – – – – – – – – – – –
1. MONTEGO BAY RIVER GARDENS
ADDRESS: Montego Bay
INTERVIEWEE: Rajah
🇯🇲 DAAL & SALTFISH CHOKKA: Soak the Saltfish for an hour. Place it directly on top of the fire. Flip it on both sides. Place in a dish with water to soak for a bit. Take the pieces out and scrape the skin off, then break them in tiny pieces. In a pot, sauté onions, garlic, scotch bonnet peppers and scallions. Add to a big bowl with Saltfish. | Daal: in a pot, boil the lentils in a pot with water. Add curry and garlic. Stir then allow it to simmer down. When water has reduced, mix a bit more. Sauté/burn garlic in a hot pan and then add the sautéed/burned garlic to the daal.
🇯🇲 ROASTED TESTICLES: Clean and cut the testicles and a half. Add pepper and jerk seasoning. Add directly on top of fire. Flip after a few minutes.
🇯🇲 SAUTEED GOAT BRAIN: Place a pot over the fire and add oil. Add goat Brain. Add salt and pepper. Add onions. Mix.
🇯🇲 MANNISH WATER: Place the goat head directly on fire to burn the hair away. Scrape the burnt parts off. Wash the head. Chop the goat head in half and then into smaller pieces. Place the intestines in a pot of boiling water with garlic. After boiling, clean and slice them into small pieces. Boil water then add onions, scallions, scotch bonnet peppers, thyme and garlic. Add seasoning powder then chopped head and intestines. Add sliced pumpkin. Chop up yam, potatoes, carrots. Allow to cook.
🇯🇲 CURRY GOAT: Slaughter and slice the goat to allow it to drain. Remove intestines and inner organs and set aside. Cut up the goat into smaller pieces and wash. Season with all-purpose seasoning and mix. Cut up onions, scallions, garlic and Scotch bonnet peppers. Burn curry in a big pot. Add onions, garlic, scallions and scotch bonnet peppers and sauté. Add chopped up goat meat. Mix. Allow it to cook.
Thanks to Deja Resort for helping to make this episode possible! Book your stay with them here: http://www.dejaresort.com/
#BestEverJamaicaTour #BestEverFoodReviewShow
– – – – – – – – – – – – – – – – –
💬COME SAY HI:
INSTAGRAM » http://bit.ly/BestEverInstagram (@besteverfoodreviewshow)
FACEBOOK » http://bit.ly/BEFRSFacebook
💗SUPPORT OUR MISSION:
Patreon is a platform that allows people to support creators on a recurring basis. Your contribution is an investment in the creative freedom of my channel and enables me to keep my content authentic and uninterrupted. Your donation allows me the time and resources to create more videos for you. We also have some pretty sweet rewards, exclusive to Patreon Bestys. » http://bit.ly/BestEverPatreon
Our VIP Patrons: Susanne Smarr, Jim Klingsporn, Leo Lui, Sam Cassidy, Venetia Edmunds, Jack Murray, Eimile Nakoma, Jack Li, Stephen Balasta, Louis Chisari, Ryan Rhodes, Paul Citulski, Matthew Holden, David Baliles, Jackson Li, John Logan and Summer & Grayson Stumpf.
🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
– – – – – – – – – – – – – – – – –
🎬 CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
PA » Jaison Merrick
VIDEO EDITOR » Dương Quốc Huy
COLOR & MASTER » Quà Nguyễn
PRODUCER » Gabrielle Nain
PRODUCTION COORDINATOR » Khoi Chung
Selected tracks via Audio Network
For business inquiries: marketing@befrs.com