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00:05Ainsley's Taste of the Bahamas.
00:10Brought to you by Nassau and Paradise Island.
00:20The best way to experience the true flavour of a place is through its food.
00:24So, I'm off on my culinary travels again.
00:29I'm looking for dishes with a story to tell.
00:34It's an aphrodisiac.
00:35Tradition.
00:39It's an aphrodisiac.
00:43It's an aphrodisiac.
00:44And the freshest and zinniest of ingredients from land and city.
00:49So, here I am in the Bahamas, exploring islands of white sands.
00:54Turquoise seas and food that is as vibrant as its people.
00:58From hidden beach shacks and fish fries...
01:02Ooh, a little bit of sesame...
01:05To fine dining with a...
01:07Caribbean twist.
01:08It's out of this world!
01:09Scoop it up!
01:10Mmm!
01:11Mmm!
01:12This is the last bottle known to man.
01:14Wow!
01:15I'm diving headfirst.
01:17Into the flavours...
01:18The colours...
01:19And the rhythms of islands.
01:22And life.
01:23So, come on.
01:24Grab a plate.
01:25Loosen that belt.
01:26Enjoy.
01:27Find me in my quest.
01:28As I search for a lick of bit of island zest.
01:31Welcome!
01:32Taste of the Bahamas.
01:33Yeah!
01:34Yeah!
01:35Yeah!
01:36Yeah!
01:37Yeah!
01:38Yeah!
01:39Yeah!
01:40Yeah!
01:42The Bahamas is a collection of around 700 islands.
01:46The structure...
01:47Across warm, clear waters on the western edge of the Atlantic.
01:51Most people live on...
01:52Our new Providence.
01:53Home to Nassau and neighbouring Paradise Island.
01:57There's a rich mix of influences here.
01:59African roots.
02:00Caribbean spice.
02:01They...
02:02Who drive on the left like us Brits.
02:04But in left hand drive American cars.
02:06And therefore...
02:07Food.
02:08It's all about simple island produce.
02:10Fresh papaya.
02:11Spicy chilli...
02:12Zingy citrus.
02:13Plenty of rum.
02:14And some of the best seafood you'll...
02:17Ever taste.
02:18And almost every table...
02:20Has a sea view.
02:22Ha!
02:23So come on.
02:24Let's get stuck in.
02:25You know today is all about...
02:27Island life.
02:28And I'm getting my first taste of the Bahamas.
02:31And finding out what...
02:32Flavours.
02:33Make these islands tick.
02:34Yeah boy!
02:37I'll be meeting a chef.
02:41I'll be meeting a chef.
02:42Sharing his knowledge of Bahamian food with the world.
02:45Now if I don't measure...
02:47I'll be using a little bit of this.
02:48Chef in the Bahamas.
02:49Chefs like probably here in the Caribbean.
02:50We don't measure.
02:51We use a little bit of this.
02:52And a little bit of that.
02:53And I'll be seeking out some super fresh island ingredients.
02:57What do you think I should take?
02:59You know.
03:00Do what the Bahamians do.
03:01Choose the...
03:02Take just one.
03:03So...
03:04As I add my own little tropical...
03:07twist to one of Nassau's seafood favorites.
03:10Yeah.
03:11Not...
03:12Pranang coconut fritter.
03:13Pranang coconut fritter.
03:17But first...
03:20I'm headed downtown.
03:22To answer the age old question.
03:24Why did Ainslie cross the road?
03:26Well...
03:27We get to the chicken on the other side of course.
03:29This is where the locals like...
03:32to eat.
03:33Forget your fancy plates.
03:34We are talking about big bold flavors in a...
03:37big brown paper bag.
03:39Bamboo Shack is a Bahamian institution.
03:42And I'm here to find out why...
03:44the locals keep coming back...
03:45for this famous chicken and a bug.
03:47Time...
03:48After time...
03:49After time...
03:50Time...
03:51Time...
03:52Time...
03:53Bamboo Shack is fast food Bahamas style.
03:56You place your order...
03:57grab your ticket...
03:58and wait for your brown bag...
03:59of fresh cooked fried chicken...
04:01to hit...
04:02the counter.
04:03Time...
04:04Time...
04:05Time...
04:06Time...
04:07Time...
04:08Yeah...
04:09Could I have chicken in a bag please?
04:10Chicken thigh in a bag...
04:11and...
04:12Do you know what?
04:13And...
04:14I fancy something sweet.
04:15Can I have any lemonades?
04:16Yeah.
04:17And...
04:18How much is the damage?
04:1911.
04:20Okay...
04:21That's it.
04:22Oh...
04:23Yeah...
04:24I just love this money didn't you?
04:26Eh?
04:27Everything's tat tat tat.
04:28It's quite nice to feel the old cat.
04:30Ah...
04:32Thank you very much indeed.
04:33It all started back in 1990...
04:37when a woman called Elaine Pinder...
04:39opened a tiny kitchen...
04:40with a big idea.
04:42make the best fried chicken on the island...
04:45spicy...
04:46salty...
04:47crunchy...
04:47with a touch of sweetness...
04:48and hot sauce galore...
04:50and all popped into a brown...
04:52paper bag.
04:53It's so popular...
04:54the locals here...
04:55will tell you...
04:56there's nothing more...
04:57premium...
04:58than chicken in the bug.
04:59Ainsley!
05:00Yeah...
05:01here we are.
05:02Hi.
05:03Welcome to Family Shouts.
05:04Oh, thank you so much.
05:05Very lucky number one.
05:06Yeah!
05:07Oh, what?
05:08Oh, thank you.
05:10See you tomorrow.
05:11Oh!
05:12Maybe you will.
05:14Do you know,
05:15I really want to open this bag...
05:17but before I do...
05:18I want to know more...
05:19about the story of this place...
05:21from Elaine's...
05:22daughter...
05:23Gandhi.
05:24So Gandhi...
05:25was it an instant success?
05:27Did people suddenly start...
05:28queuing like they are here...
05:29or was it...
05:30a gradual thing...
05:31to catch them?
05:32Well, you know, chicken in the bag...
05:33was always a popular thing...
05:34and a Bahamian staple...
05:35so from Keith's Chicken Shack...
05:37to Father Allen's Chicken...
05:38but when you have that recipe...
05:40and that hot sauce...
05:41and that ketchup...
05:42and the chicken...
05:43and the conk...
05:44and everything coming together...
05:45it was just like...
05:46almost like an instant...
05:47and success.
05:48You've got something...
05:49really, really special here...
05:50you must be so proud.
05:51Yes, we are...
05:52definitely so proud...
05:53and we really want you...
05:54to try it.
05:55Yeah, well...
05:57come all the way...
05:58from England...
05:59to try your...
06:00bamboo shakti...
06:01No, but...
06:02you don't have to say...
06:03in a Bahamian accent...
06:04I want try...
06:05say it...
06:06I want try...
06:07I want...
06:07the Bahamian ting...
06:08the Bahamian ting...
06:09ting...
06:10ting...
06:11okay...
06:12all right...
06:12my sister...
06:13I want try...
06:14the Bahamian ting...
06:15right...
06:16my sister...
06:17string...
06:18I'm excited...
06:19we want the...
06:20reaction...
06:21yes...
06:22look...
06:23okay...
06:24I'm being terribly British...
06:25I am being terribly...
06:26terribly British...
06:27do forgive me...
06:28well you fit right in...
06:29yeah...
06:30welcome home...
06:32first bite...
06:34first bite...
06:35first bite...
06:36sound...
06:37wax...
06:40take it in...
06:42Is it deliciously Bahamian?
06:45Gandhi, I don't know what the Bahamian...
06:47...spice supposed to be like?
06:48All I know is that this is a wonderful, succulent, crispy pizza.
06:52A piece of chicken, you know, with great taste.
06:55Love and a greasy chin.
06:57You have to do it if you're not all in it.
07:00If you don't get a little grease, it's...
07:02...not chicken in the bag, okay?
07:04That's, like, one of the signature things.
07:06Oh, dear.
07:07Absolutely.
07:08So now you had Bamboo Shack, which is deliciously Bahamian.
07:10And so now you're an honorary...
07:12I might be queuing up tomorrow.
07:15Well, we look forward to welcoming you.
07:17But I'm going to steal one of your fries, if you don't mind.
07:18Oh, you can't do that.
07:21Well, now the...
07:22I'm an honorary Bahamian.
07:23I think I need to up my cookery game a bit, so I can cook.
07:27More like a local.
07:28Luckily, I know just where I need to go.
07:32I'm on my way to the kitchen cookery school, where chef Tevin Kemp is preparing a...
07:37Bahamian classic.
07:40At Tevin's Cookery School at Bahamian...
07:42Bahamah, hotel guests learn true Bahamian cooking.
07:46And while chef Gabby...
07:47There's going to appear some delicious main courses to try later.
07:49Well, Tevin is going to teach me...
07:52The ultimate side dish.
07:54I call it Jamaican rice and peas, but here they call it...
07:57Bahamian peas and rice is staple here from the Bahamas, and it's different from the Jamaican rice.
08:02Nice and peas.
08:03Wow.
08:04Right?
08:05Go ahead...
08:06Should I chop this up then, this onion?
08:07Certainly, and I'll go ahead with the...
08:07The bell pepper, a lot of eyes.
08:08Yes.
08:09So what is the difference then, or why do they make such a big noise?
08:12Because it's basically the same thing, isn't it?
08:14Ah!
08:15Similar!
08:16It's similar!
08:17I must say the difference is the tomato paste.
08:19Bahamians use tomato paste like how...
08:22Asians use soy sauce.
08:23Okay.
08:24Right?
08:25We add tomato paste in everything from our stews...
08:27To our chickens, to our...
08:29Whether it be our fish preparation.
08:32You'll find tomato paste in there.
08:33So we're gonna go in, chef, with...
08:35We call it Western and oil.
08:36Or should I say...
08:37Vegetable oil.
08:38Vegetable oil.
08:39Yeah.
08:40I understand that.
08:41To make the best rice you need...
08:42And need some good oil.
08:43We're starting off with our aromatics.
08:45It's going to be the onions inside there.
08:47I'm also coming behind with...
08:49The green bell peppers.
08:50I'm going to dive it inside there.
08:52Beautiful.
08:53And chef, if you may, can you add some of those aromatics...
08:56That being...
08:57Between the thyme and the bay leaf.
08:58Give it some good flavor.
08:59Okay.
09:00And some lovely scents inside the room.
09:02Okay.
09:03Bit of this going in, chef?
09:04Ah, yes.
09:05We could go ahead with some thal beef as well.
09:06And then we're gonna throw that...
09:07We've got pepper in there as well.
09:08I'm gonna turn the stove right up.
09:09We'll go pepper right inside there.
09:10Perfect.
09:11Okay.
09:12Perfect.
09:12Let it sit.
09:13Allow it to do.
09:14And then we're gonna also add in the bay leaf.
09:17Beef and thyme.
09:18Alright.
09:19Mm-hmm.
09:20So we're gonna add those thyme and bay leaf.
09:21We're gonna save the garden.
09:22garlic at the end.
09:23Beautiful.
09:24So what's happening is all of the onions, sweet onions...
09:27And of course the bell peppers are starting to get translucent.
09:30All of that is going to the base of the flavor.
09:32Exactly how we cook.
09:33Tomato going in, chef.
09:34How much?
09:35Just about that much?
09:36Yeah, you know exactly.
09:37What's going on.
09:38We're gonna dump it right in there.
09:39Now the trick about the tomato paste, we're gonna add just a little bit more...
09:42About tomato paste.
09:43Okay.
09:44You want to cook it out until it starts to caramelize.
09:45The sugar starts to almost burn.
09:46Mmm.
09:47And that's when you know you've reached to the flavor profile you want for peas and rice.
09:52Okay.
09:53Wow.
09:54We're going in now with the tomatoes.
09:55Good.
09:56Bit of garlic now, chef.
09:57Yeah.
09:57Yes.
09:58Add all of the garlic.
09:59We add the garlic now so it doesn't burn.
10:00Mmm.
10:01You want it to stay true.
10:02And stay bright but you don't want it to get bitter.
10:04Mmm.
10:05This smells wonderfully aromatic.
10:06And you could throw...
10:07I'm doing those pigeon peas at the same time as well.
10:09Okay.
10:10Pigeon peas are a Bahamian staple.
10:12Nuggets of nutty goodness that bring warmth and depth of flavor.
10:17So that's what we're looking for, chef, that kind of caramelization there.
10:20Correct.
10:21That's exactly right.
10:22You always know it just you want to do it just before the milk goes in because the milk is going to reduce
10:27for another moment. Okay. Just for another layer of flavor as well. Beautiful. Rice Chef.
10:32Um, actually, we're going to go in with a little bit of browning. You want to add at least about a quarter of that brown.
10:37I think we should be good with that. Yeah. Perfect. Happy with that. Nice.
10:42I'm going to add the water now. Okay. Adding the water at this time.
10:47Beautiful. So we want to turn it up very, very high. We want to come to a rapid boil.
10:52And that's when we're going to stir in. Now, I don't measure. Chef, in the Bahamas, just like probably here.
10:57In the Caribbean, we don't measure. We're using a little bit of this and a little bit of that.
11:01Yeah, yeah, yeah. Now, I'm going to...
11:02And you're not going to judge me. I'm going to do it like how my grammy teach me.
11:05Yeah, okay.
11:06You're poor.
11:07Until you get a hill, and I go a little above the hill, and you stop right there.
11:10That's the right.
11:11That's the right.
11:11That's the right.
11:12So what I want to do while that's on a simmer...
11:17I'm going to cut the bottom off these scallions, because I'm not going to cut this off...
11:22I'm going to drop that hole right inside the pot and allow that to cook right inside.
11:25They're pulling it out at the end.
11:27So we're going to give it just about, I would say, four minutes on a simmer.
11:30So the lid goes off.
11:32And our peas and rice will soon be done.
11:35The perfect accompaniment...
11:37To the feast Tevin's team have laid on for me.
11:40Call it peas and rice.
11:41Call it rice, huh?
11:42Call it peas, whatever way you say it.
11:44It's simply delicious.
11:46Chef, I...
11:47I truly enjoyed every piece of you coming here to cook along some Bohemian food.
11:52Yeah, I'll tell you what, I've so enjoyed cooking along with you.
11:55Can't wait to get stuck in.
11:56Let's eat.
11:57Coming up, I go Ireland.
12:02Shopping.
12:03Hold one Pokemon.
12:05And put a spice.
12:07A spicy spin on a crunchy Bahamian classic.
12:10Me doing neat, not cunk.
12:12Me just need pran and coconuts.
12:17At last game...
12:19Ad moderation is right.
12:21See, let's eat.
12:2454
12:22Ainsley's Taste of the Behind.
12:27Brought to you by Nassau and Paradise Island.
12:32Ainsley's Taste of the Bahamas.
12:37Brought to you by Nassau and Paradise Island.
12:42Welcome back, my Bahamian...
12:47I've enjoyed Chicken in the Bag.
12:52I won't try the Bahamian thing.
12:54Right.
12:55And I've learnt the important...
12:57of putting my peas before my rice.
13:00Now, I'm gonna pour the rice.
13:02You're not gonna judge me.
13:03I'm gonna do it like how my Grammy teaches you.
13:05Yeah.
13:06But now, I'm off to...
13:07to some fresh Bahamian flavours of my own.
13:10You know, when you come to the Bahamas...
13:12it's not just about the beautiful white sandy beaches...
13:14and translucent waters.
13:16Oh yeah, lovely.
13:17It's about the people, and it's about the produce.
13:21The Gladstone Road...
13:22Farmers Market is packed with the good stuff.
13:25All the island staples...
13:27the locals love.
13:28There's homemade sauces.
13:29There's cakes.
13:30Breadfruit.
13:31Breadfruit.
13:32Coconut milk and breadfruit.
13:33Cinnamon.
13:34Yeah.
13:35Vanilla.
13:36And just the flour.
13:37There's freshly pressed sugarcane...
13:39for sweet refreshment untap.
13:42Beautiful.
13:43Beautiful.
13:44Beautiful.
13:45Beautiful.
13:46Wow.
13:47What are the benefits?
13:48It's good to buy.
13:49Grab your gums.
13:50Are you saying...
13:51Are you saying...
13:52I've got bad breath.
13:53It's good for bad breath.
13:54No, I say that a lot.
13:55I say that a lot.
13:57And avocados...
13:59Big enough to feed a giant.
14:02Wow.
14:03The size of these.
14:05But, I'm here for two main...
14:07ingredients...
14:08to take back...
14:09to my seaside kitchen.
14:10First up...
14:11a lovely fresh...
14:12coconut.
14:13Why the hell are the juice coming out?
14:15I know, but...
14:16No, no, but it's okay.
14:17Okay.
14:18Okay.
14:19Now, that is a beautiful coconut.
14:21The way that you...
14:22tell...
14:23Now, it's white on the inside.
14:24The way that you tell if it's good or not.
14:25You want to shake it.
14:26Yeah.
14:27Make sure you hear that water in there.
14:29Your answer...
14:30That's a better probab...
14:32I'll be okay.
14:33So, I'm going to take one of these.
14:34I'm going to grate it up.
14:35Instead of using the dry...
14:37desiccated coconut.
14:38I could use this, yeah?
14:39Yes.
14:40This is...
14:41Nothing beats fresh.
14:42Cold...
14:43One coconut.
14:44What is the best one?
14:45What do you think I should take?
14:46You know...
14:47What would the Bahamians do?
14:48Choose the biggest one.
14:49Joe!
14:50Joe!
14:51Joe!
14:52Be like, come back.
14:53Now, I just...
14:57need something...
14:58with a bit of a kick.
15:02Get you into hot pepper sauce then.
15:03You've got about...
15:0450 varieties here.
15:05My son.
15:06My son.
15:07And my husband.
15:08They like hot...
15:09spicy...
15:10stuff.
15:11Yeah.
15:12I like it spicy too.
15:13I am not the spicy one.
15:15Okay.
15:16I...
15:17they just make everything
15:18and they do the tasting.
15:19So...
15:20Wonderful.
15:21Out here...
15:22They love a really spicy pepper.
15:23They call...
15:24the goat.
15:25Is it the greatest of...
15:27all time?
15:28There's only one way to find out.
15:30So, Grace, this is the perfect...
15:32sauce to go with my...
15:33prawn and coconut fritters.
15:34Yeah?
15:35Yes.
15:36Beautiful.
15:37Yes.
15:37Just use that.
15:38Put a little bit in there.
15:39Jazz it up.
15:40Stir it up.
15:41Good to go.
15:42Thank you so much.
15:43Lovely talking to you.
15:44You're welcome.
15:45Alright, you too.
15:46I've had a taste of...
15:47two cracking Bahamian classics so far.
15:49But...
15:50there's a third island favourite...
15:52that has people flocking to it...
15:53every single day of the week.
15:55And it's provided me...
15:56with a...
15:57a bit of inspiration...
15:58for my recipe.
15:59Ah...
16:00everywhere you go in the Bahamas...
16:01it's all...
16:02all about the conch.
16:03I'm talking about conch fritters...
16:04I'm talking about...
16:05conch chowder...
16:06or conch salad.
16:07But...
16:08I thought...
16:09I can't get that at home.
16:10What can I do?
16:11So I've decided to come up with...
16:12a little bit of an alternative.
16:14Yes, and saying a big thank you...
16:15to the Bahamas.
16:16I'm...
16:17doing coconut...
16:18and prawn fritter...
16:19with a calypso sauce...
16:20and...
16:21a pickled...
16:22coconut slaw.
16:23Ah...
16:24right.
16:25Shall we carry on with that?
16:26Hey, what about these prawns, eh?
16:27Very nice.
16:28Gonna get that straight onto my board here...
16:30and I'm gonna chop those up.
16:32There we are.
16:33I want them sort of...
16:34quite fine-ish...
16:35because, er...
16:36we're gonna be...
16:37making fritters...
16:39and...
16:40in a mixture...
16:41including some...
16:42lovely flavours...
16:43and, of course, the...
16:45the flour and everything to bind it to.
16:47together.
16:48Let's just chop these up.
16:52once you get to that stage...
16:54just transfer that into...
16:56your...
16:57hole there.
16:58Beautiful.
17:02That's what we're looking for.
17:03Okay.
17:04Just gonna...
17:05give my board a...
17:06little bit of a...
17:07wipe here.
17:08That's it.
17:09Just...
17:10wipe down as you go along.
17:12Now, what about, er...
17:13getting some flavour...
17:14into those prawns.
17:15I'm gonna start off with just...
17:17a little bit of lime.
17:18So we've got a...
17:19touch of lime zest.
17:22Why?
17:23How about we're going to...
17:25at least theใest...
17:26let's see...
17:27see...
17:28I've since...
17:29I've been in the past...
17:30with a kind ofüm...
17:31because it's a good...
17:32that's the good...
17:33so I've got...
17:34so...
17:35it's...
17:36so...
17:37I think I should...
17:38if I could...
17:39see...
17:40the kind of...
17:41it's really...
17:42too...
17:43and...
17:44it's really...
17:45so...
17:46it's really...
17:47in my life...
17:49It's hi-mailed...
17:50so...
17:51chopped peppers, a good pepper, a touch of garlic and some spring onion.
17:56And celery.
17:59OK, just...
18:01Give that a little bit of a mix through there.
18:06Mmm.
18:08Guys, look what I've got here now.
18:10I've got a...
18:11Some flour here with a bit of paprika and some coconut...
18:16And that's baking powder.
18:17Alright, the idea of that, that's to kind of give everything...
18:21That little bit of a sort of pop, if you like, when it goes into...
18:26Now...
18:27Hot oil.
18:30Let's just, uh...
18:31Mix that together.
18:33Now for some coconut milk.
18:36Get that real Bahamian kind of flave.
18:39There you go.
18:40Bit of that going in there.
18:41Let's go.
18:42Let's go.
18:43Let's go.
18:44Let's go.
18:45Let's go.
18:47I think that's the perfect consistency now.
18:50And a quick check.
18:51On the temperature of the oil.
18:55And I think...
18:56That's pretty good, actually.
18:57Shall we crack on?
18:58Let's make a few more.
19:00My baby...
19:02I don't need the conk.
19:05All I need...
19:06Is...
19:07My pran and coconut.
19:09Heh heh.
19:10Me...
19:11Don't need no conk.
19:12Me just need pran and coconut.
19:16Drop it in there.
19:17Me don't need conk.
19:19Me just need pran and coconut.
19:21Coconut.
19:22Yeah, boy.
19:25Come on, Anika.
19:26And then you cook those off.
19:31if you're making the cank .
19:35No.
19:36These are looking absolutely perfect here.
19:41There you go, look at those.
19:46Puffed up, golden and beautiful.
19:50Ready.
19:51They're going to get really good.
19:52They're going to be good to devour.
19:55But I think it needs something else, doesn't it?
19:58Pickled Coke.
19:56coconut salad, maybe a little bit of spicy hot sauce dip.
20:01Let's do it.
20:03Yeah, cutting up some more peppers, more...
20:06Good pepper, garlic, and fresh thyme.
20:09It really is so, so aromatic.
20:11Love it, me love it, me love it.
20:13And what are we going to do?
20:14Well, I'm going to take my cabbage, my...
20:16my carrots, my onions already sliced up with some coconut.
20:20Add these bad...
20:21boys to it.
20:25That's it.
20:27Give that a little bit of a mix through.
20:30And a little pickle...
20:31Something needs to go on here now.
20:33Say a bit of sugar...
20:35some white vinegar...
20:37and a little squeeze of lime juice.
20:40That just goes on top.
20:41of our slaw.
20:44Let's just work that together a ton.
20:46Just let that tear.
20:51pickle up a little bit more.
20:53And we'll serve it with a nice...
20:56sauce.
20:57I've got my mayonnaise there.
20:58And my hot pepper sauce.
21:00I'm not going to...
21:01I'm not going to deal with this.
21:02I'll tell you.
21:03God, spice things up.
21:05Hot pepper sauce.
21:06a touch of lime juice.
21:07And a little bit of ketchup.
21:11Give that a good old mix.
21:12Oh yeah.
21:13Oh yeah.
21:14Oh yeah.
21:15Oh yeah.
21:16You know what?
21:17I think we're ready to serve up.
21:19Coriander there.
21:20Just...
21:21Add to my lovely dipping sauce.
21:23Beautiful.
21:24Fab.
21:25My lovely...
21:26coconut salad.
21:27And a lovely...
21:28coconut salad.
21:29And a lovely...
21:30coconut salad.
21:31And that's it.
21:32And you kind of know what's going in the centre of my pickled coconut.
21:36nest.
21:37Don't you?
21:38Is these wonderful...
21:39prawn and coconut fritters.
21:41There you go.
21:42There you go.
21:43Yeah them bad boys.
21:44Yeah.
21:46Look at that.
21:47Hey.
21:48Ha ha.
21:49Ah.
21:51Are you hungry?
21:52Well why not try my prawn and coconut fritters.
21:56Yeah.
21:57Not kang fritters.
21:58Pran and coconut fritters.
21:59Yeah.
22:00Not kang fritters.
22:02I've got to say.
22:03I've so enjoyed some classic Bahamian flavours today.
22:06And they've definitely tickled the old taste buds.
22:08Wow.
22:09And you know what?
22:10I can't...
22:11Don't wait to continue my island adventure.
22:16From the buzz of the market to Tevin's kitchen.
22:18Ah.
22:19I've got to say.
22:20I've had a real...
22:21taste of the true foundations of Bahamian life.
22:24And I'm really enjoying...
22:26how good you're eating it.
22:27Eh?
22:28Oh, my God.
22:29Really?
22:30Oh, my God.
22:31Oh, my God.
22:32Oh, my God.
22:33Oh, my God.
22:34Oh, my God.
22:35Oh, my God.
22:36Yeah, I'll sing a song.
22:37Oh, my God.
22:53Ainsley's Taste of the Bahamas brought to you by...
22:58Assaw and Paradise Island.
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