The dark side Maldives

riveraclarence1004

Outside of Resort

Transcript

00:00In this video I'm going to show you a side of the Maldives you have never seen before

00:07Every video about this country just shows you blue water, overwater villas, white sand and luxury

00:13This is a corndog suited to Bill Gates or one of his friends like Epstein

00:17But the dark truth is no one here actually lives like that

00:21Those are island resorts but this is the island of Malek

00:25The most populated island in the country and the place where Maldivians actually live

00:29كما تحديد الكثير من المال، ليس لديك الكثير من المكان.

00:32اليوم السمت بيضانك في مالهات والرصاحتها لدينا الشيء معنا.

00:35اليوم في مالهاتي يملكون في مالهاتي الوصول التي ينجب الألم بشراء.

00:39أحسن بحديثة للمشاركة لدينا بحالة حكومة ممتع.

00:42لكن في المنطقة المهاتي أنه لن يكون لدينا بحاجة بشكل مالهاتي.

00:48ونهت في ممتعنا في المماركة في الداخلية من المشكلة!

00:50في البداية!

00:51نتيجمنا بحاجة الولدية وخمي في المهاتي

00:53إنه ميزي لذلك ومعنا بأنها تريد أنت بهم

00:57ويحبون سترونه

00:58هذا مكان لكي يشورك جميع أكثر من ملكي

01:01لكي امع من هدوه لذلك

01:03سأتصل فالنا لنسألون مليئة لنسألون لنسألون

01:06هذا يحبوني ملكي

01:08أنا لا أعرف بشكل ملكي

01:09ولكننا أعرف أني لديه ملكي

01:10سألون ملكي

01:12أحباني لديه أعطاق

01:13لنسألون من الملكي

01:16هناك توجد من ملكي

01:18لديه ملكي قليلا

01:20ملكي قليلا

01:21But then when you go to breakfast, suddenly it's a lot of words I've never seen before

01:25The first item here, is called this is a local breakfast

01:29That cost only $1.60

01:31That's a pretty good price for masuni

01:33Wait, what's masuni though?

01:35I don't even know what this is

01:36It can just be a piece of lettuce

01:37I'm gonna head to the kitchen now to find out more

01:39What's the name of the food?

01:40Masuni

01:41Mas

01:41Fish

01:41Kuni

01:42Uh coconut shavings

01:43This breakfast is gonna have both of those together

01:45Together

01:46Let's get to it

01:46It all starts with a little bit of onion

01:48Then right here, we have some scotch bonnet chilies

01:50هناك ركب ملتوفيك.

01:52وكون هناك الملتوفي كن فيها.

01:53جبب ملتوفيك هي مالتوفيك.

01:58ويجعلنا، ملتوفيك في هذا الأمر الكريم

02:00أصبح ملتوفيّا.

02:00ومن ذلك الدولة الاقتصال أتخرى لها

02:02لهم للمستخدمة الناس لها فافر...

02:07ملتوفيك بلايش ayudar لها تلفزي civil

02:08ملتوفي للمشي أيضاوا من المنطقة

02:11دقاني جمع كنسارين

02:11إنها عبنثة لا يدفع بلايش

02:15فلسفى ملتوفيك وملتوفي كانت ملتوفي

02:20وقالها جهاز وقال لدعم

02:22فضل تاستر إلي مع المصري ان يستطر ب Absolutely

02:26والمصريه سلطن للحيش خالي

02:27هذا هو ريهاكو

02:28هذا هو هو في الحالة للنصيب من المنظر

02:31هذا هو يصبح الناسناعي القديم

02:33هذا هو سعطي والسفشي

02:37ثمنا نخطينا نجحنا بجزيه

02:39حياً لدينا بجزييه

02:39يستخطيعنا لدينا كل يوم

02:39لدينا نخراج في بجزيه

02:40حينما نرها في هذا الاقال

02:41لنعي ترى الأنسل

02:43لدينا حيث على البيت

02:43سهل الخليل

02:45تحتاج لجلت من الفلوغة

02:47بسببت اخليس

02:47إذا أردت هذه الفلوغة

02:49لا يوجد فأس επιمول الكلام

02:52إليها

02:52خلاص

02:53Baكمل

02:53فقط تشعبم

03:01هناك عامل

03:05مليطاني

03:07سي Hack

03:10أنه

03:11المفتل

03:12الكثير

03:12الشيطر الملكة واحدة جميلة يتسبب للمشيش أنت تسميه لكن بإفعادة تحوالي من الملكه

03:17أخير دائما هنا من الصعب فاولة ملتاك نميلا

03:21جيدة من الجائعة

03:22موسيقى بعضاً ولكن ليس لدي وهي قسم لبطر

03:26أمتلاً عن الناس الأمر

03:30الملشين نجزيني

03:31هذا ملاد الخلاف

03:32عندما يزيله عن هذه الحلوات

03:36الذي يمينها بأخذ من الحلوات والتعيش

03:39بالتعيش عنه

03:41يمكن أن تقوم بإمكانك هذا الشيء. هذه هي مصرحة مصرحة مصرحة مصرحة

03:45مصرحة بشكل صديقي

03:54مصرحة

03:55المصرحة

03:56هذه هي اللقاء التي توجد مصرحة فيها

04:06مناة حول هذا في قطركة غير أفضل مكان

04:09ولكن المجموعة متوفرة في هذا المكان

04:11و sack في المنطقة والبنى بمسيقها

04:14و هذا يعني فكل شيء المملكة

04:16وحسنت تنظر هنا في القطره ليس كبيراً

04:19فهذه الشيطة التحدث عن سمع ملي

04:21وهذا الشيطة مطلومة على أن هذا الشيط الاخر

04:23و أنه أنه لأسفل على المصرات

04:26و يمكن أن يكون المملكة العروفية

04:28وهذا هو اللذي مدرسة معلومة

04:30ولكن هنا يبدو العملي من المبيع لنا

04:33سنذهب إلى ملكة المرات

04:34هناك لا يزالك أي شيء حيث مزيد من المسحل.

04:38هناك ترون مرحلة مصدرًا ما في حدث عنهم.

04:40هذه حالة لادراً كتيغة جيزية.

04:41توجد مددهاً مشكلات جداً.

04:44لذلك براءة فستاني LE�� بها من هذه المنزل والدولة.

04:47لكن كل ما هي هذه المتطاعة فقط هناك تقامل من المنزل.

04:51هذه المنزلية جزيحة جزيزية لاحصة بعض المنزل والمضائر للدول.

04:59بالحديث المنزل من موجود في مصالبا في مالب весь.

05:03But can I be honest, anytime you see almost anything, it's the biggest of that thing in this place

05:06That right there is the biggest tractor in all of the Maldives

05:10My goal here is to find something delicious, to buy it, and then later today to cook it up with

05:14some local folks

05:15Let's go inside and see what they have

05:16I found something that has immediately piqued my curiosity

05:19This right here, is that fish guts in a bottle?

05:21This is, oh, it's just a big container full of fish guts

05:24My goal while we're here is to find something unique and to buy it

05:26It's not going to be that though

05:28I think I can find something even uniquier, if you know what I mean

05:31Let's go

05:32Right here, we have some big tuna

05:34This is like the primary protein of this island

05:37Tuna is like the beef of the sea, or the chicken of the sea

05:40It's like their cattle, but instead of corralling them into pens

05:43They corral them into nets, and then bring them on land

05:48The front of the market is tuna, but back here we have a lot more variety

05:52This is a big old mahi-mahi, a lot of red snapper

05:55Right here we have a barracuda

05:57And then right here we have what appears to be an octopus

05:59I think it's time for me to do some negotiating

06:02Hello good sir, is this your octopus?

06:05How much money?

06:07How about 100

06:10He said no

06:13Okay, let me try this

06:15Do you have a counter offer?

06:16Do you have a counter offer?

06:17Ah, man this guy, he's countered with the same amount

06:22I didn't see that coming

06:24What about 200?

06:27Got him

06:28It's called the art of the deal my friends

06:30You sir, have a deal

06:35Right here I have come to the fish cleaning area

06:37And this place is full of action

06:39Let's go take a look

06:40This guy right here literally has work hiling up in front of him

06:43Right now he is ripping the skin off this massive tuna

06:46What's wild is there's like five guys down this way

06:49And another ten guys this way

06:50There's a lot of seafood action happening here

06:53Meanwhile, that's a nice big tuna head

06:54A lot of the fish here, you can tell that they're fresh

06:56Because they have very clear eyes

06:58If they start looking like they have glucoma, like my grandma

07:02Throw them away

07:03And grandma too

07:05Beyond the octopus, we're also going to be trying the local yellowfin tuna

07:08What's wild is that the weight is about three kilograms

07:10But the price is under seven dollars

07:14Insanely affordable

07:15So we have our fish

07:16Right now we're taking it to the fish cleaner

07:18This guy

07:21Step one, he cuts it behind the eye

07:23Then he cuts it behind the fin and down the belly

07:27Boom, just like that

07:28The head and all the organs magically get separated from the meat

07:31Wow, there's the head

07:32And there's his other victims right there

07:35He cuts off the top of the spine

07:37From here he skins the entire side of the fish in two seconds

07:40I have a feeling he's done this once or twice

07:42He's cutting down the spine on each side

07:44And preparing to peel off that thick fillet

07:47Boom, spine goes in the trash

07:50Meanwhile, he's cleaning up our fillet

07:52And then he cuts out whatever that is

07:53Ew, I gotta be honest

07:54I skipped fish anatomy

07:56I don't even know what part that is

07:57From here we have four giant tuna fillets

08:00And that my friends is finished

08:02Now we are going to be cooking this up by the end of the video

08:04In the meantime we are headed to another market

08:06Let's move

08:07From the fish market we have come here to the dry market

08:09Where we can see some of the local produce

08:11They're growing it on the other islands

08:12Then bringing it here

08:13Let's take a look

08:18Aha, plants

08:19We have nice short tiny bananas up here

08:23Right here we have a small size breadfruit

08:25But then we have this

08:26What is this?

08:28Obviously very full of passion

08:29Look how wrinkly it is

08:30This is something really cool

08:32Take a look at this guys

08:34It looks amazing

08:35This is the fun part about traveling

08:37Is growing up in central Minnesota

08:38Whatever we had as far as fruit

08:40I thought that's all that existed in the whole world

08:42Turns out there's stuff like this

08:44There are these huge pods going into this central column

08:47Yeah, they come off just like corn

08:55How do you eat this fruit?

08:57It's so complicated

08:58So he's shaving the fruit very thin

09:00But it seems very thick and kind of rough

09:05It's kind of brittle, falling apart

09:06On the inside must be seeds

09:09Thank you

09:10The texture is kind of like a slightly mealy apple

09:13And then every once in a while you get a bite

09:14That has a certain kind of spice to it

09:16Like a raw garlic

09:17But very faint

09:18That's cool

09:18The English name of this fruit is known as a screw pine

09:21It's a gigantic alien looking fruit

09:24This is something you would find on the island of Pandora

09:26A very unique fruit

09:27One of a kind

09:28But let's see what else we can find here

09:31As we proceed

09:32We have this right here

09:33The world's tiniest mangoes

09:35And then this

09:36This is my favorite kind of mango right here

09:38Super sweet

09:38Super delicious

09:41Beyond the fruit right behind me

09:42You can see all these unique snacks

09:44That are made also in this country

09:45And this is one of them

09:46A good one

09:50Here's what I like about it

09:51It looks like a cigar

09:53Do you have a lighter?

09:55It smells like tobacco on the outside

09:57So right here he's taking our cigar

09:59And he's cutting off the tip

10:00Slowly he takes this husk on the outside

10:03And peels it away

10:04Revealing a chico stick in the middle

10:06On the outside there are coconut leaves

10:08And on the inside is a snack made also of coconut

10:11Coconut honey

10:12Coconut and coconut honey

10:13Oh okay I thought he was calling me honey for a second

10:15I thought we were really hitting it off

10:17But I guess not

10:18He's talking about the food

10:21That looks really good

10:22It's sweet

10:23And it's just full of coconut after that

10:24Somehow it looks like it would be hard

10:26But the moment you bite it

10:27It kind of begins to melt on your tongue

10:29Excellent

10:29Let's keep moving

10:34Okay cool cool

10:35Bye bye

10:36So that was a unique experience

10:38I'm not sure if you've noticed so far

10:39But there are a lot of Muslims here

10:41And that is because this is a Muslim majority country

10:44But I've never had somebody in a burqa

10:46Ask to take a picture

10:47Usually if someone's in a burqa

10:48They're so traditional

10:49That they wouldn't even want to speak to someone like me

10:52Out in public

10:52But here

10:54It happened

10:55For the first time ever

10:56Also

10:57As a Westerner

10:58It feels unusual

10:58Taking a picture of someone

10:59Who has their face completely covered

11:02Now everywhere I see someone with a burqa

11:04I'm going to think it's that lady

11:08We have come to our next location

11:10Right behind me

11:11A place known as

11:11Fazaru Cafe

11:13Now this place is open

11:14Just about 24 hours

11:15And they're serving

11:16Every different meal of the day

11:17The best part

11:18They have Maldivian food

11:19You have never seen before

11:20Let's go take a look

11:21It is 12.30

11:22And this place is busy

11:24Because it is lunchtime

11:25Let's see what is available to try here

11:27In their display case

11:29First of all

11:29Down here in the basement

11:31There are a load of different curries to try

11:33Right here

11:33Impulse bananas

11:36Fried noodles with an egg on top

11:38And then over here

11:38Is protein

11:39And maybe some type of curry

11:41Now I'm told this could be

11:42Deviled chicken

11:42Or even deviled fish

11:44I don't know what that means

11:45I've heard of deviled eggs

11:46That's an egg

11:46Where you put fun stuff with the yolk

11:48And put it back in the egg white

11:49How do you devil meat?

11:50Right here we have the dessert section

11:52This seems to be some type of a cake

11:54But then there's this ball

11:55Let me show you this ball of deliciousness

11:57This right here is a local Maldivian dessert

12:00On the side to go with the dessert

12:01Smoked tuna

12:02Even when they're eating dessert

12:04They still must be eating tuna at all times

12:06I'm definitely going to be getting this

12:07Along with some other local favorites

12:09Let's go

12:10Alright folks

12:11This is lunch

12:12I have three different plates

12:13And each of them has a different story

12:15Let's start over here

12:16This is a noodle

12:17I'm told is unique to this island

12:19And I said

12:19Wait

12:20Isn't that just Indomie?

12:21Like from Indonesia

12:22And he said

12:22Yeah but people here eat it

12:23So

12:24Now the noodles might be from Indonesia

12:26But the spices

12:27Tomato

12:28Carrot

12:29That's from here baby

12:30Let's give it a shot

12:35In the spirit of honesty

12:37It's okay

12:38The problem is

12:38With a high quality noodle

12:40Like Indomie

12:41You want to cook it

12:41And then eat it

12:42Within five seconds

12:43This has been hanging out

12:44In that window for

12:45Nobody knows how long

12:50That said I don't hate it

12:51The flavors are nice

12:52It's just a bit mushy

12:53Meanwhile right here

12:53We have this

12:54This is the tuna head

12:56One thing you'll notice

12:56At places like this

12:57Is everybody is eating

12:59With their hands

13:00And so all of these

13:00Little cafes

13:01They have a sink

13:02Right by the door

13:02Because it's expected

13:03That you're going to eat

13:04With your hand

13:04And then don't immediately

13:05Wash your hands afterwards

13:10Unlike me

13:10Here I have a fractured

13:11Piece of the orbital socket

13:13Plus some soft

13:13Flushy meat inside

13:14Let's try it out

13:17It's got a lot of

13:18Different fat

13:18Mixed in with the proteins

13:19The flavor

13:20And the softness

13:21It's just right

13:21Beyond that

13:22There's an eyeball

13:22Right there

13:23On that

13:24I'm going to donate

13:25To charity

13:26Moving on to our

13:27Next plate

13:28Right here we have

13:28A bunch of fried goodies

13:30Most of these

13:30Are full of tuna

13:31Basically if you see

13:32Any food on this island

13:33And you're unsure

13:34About what it is

13:34It's either tuna

13:35Or coconut

13:36Or it has one

13:37Or both of those items

13:38This one I'm told

13:38Is going to be

13:39A little bit more

13:39Peppery

13:40And then there's

13:40A piece of tuna

13:41Filet inside

13:42Oh yeah

13:43But it also looks

13:44Like it's spiced

13:45Some onions

13:45Carrot

13:46Turmeric

13:49It's a little bit spicy

13:51And that's a heavy

13:52Greasy outer layer

13:53Kind of bready

13:54And then when it comes

13:55To the guts

13:55You've got some veggies

13:56You've got some tuna

13:57It's all mixed up

13:57Very delightful

13:58Meanwhile we have

13:59Balls

14:00Oh wow

14:01What is in those balls?

14:03That's tuna

14:03And coconut

14:06Literally what I was

14:08Just saying

14:08Anytime you're unsure

14:09Just answer your own question

14:10It's either tuna

14:11Or coconut

14:12This time

14:12Both

14:16A little bit dry

14:17That said

14:17We're moving on

14:18To this

14:19This is a dessert

14:20Made of banana

14:21And crackers

14:21On the side

14:22A little bit of tuna

14:23For good measure

14:24Oh it's really

14:25Soft and gooey

14:26Wow

14:26The inside looks

14:27A lot like

14:29The outside

14:34We have a winner

14:35It tastes like

14:36A candy banana

14:37Like if you're eating

14:37A runt

14:38And you eat the banana

14:39And you're like

14:39This is way too sweet

14:40For a banana

14:42That said

14:42If the dessert

14:43Is too sweet

14:43And if it's getting

14:44To be too much

14:44There's always

14:45This tuna

14:46Here to save the day

14:50Mmm

14:50Dessert tuna

14:51So this is lunch

14:52And by the end

14:53Of this video

14:53We're going to be

14:54Turning that fresh tuna

14:54And octopus

14:55Into a local delicacy

14:57Cooked up

14:57By local people

14:58But first

14:58We have one more stop

14:59Let's head there now

15:02We have come to our

15:03Dinner location

15:04Right behind me

15:04A place known as

15:05Maldive Kitchen

15:06Now I just talked

15:07To the owner

15:07And he said

15:08Here he is not

15:09Serving authentic

15:10Maldivian food

15:11And that's because

15:12The Maldives

15:12Is in the middle

15:13Of the Indian ocean

15:14And over the years

15:14It's had so many

15:15Different influences

15:16From different people

15:17Passing by

15:18That it's hard to know

15:18What actually is authentic

15:20So instead

15:20He calls it

15:21Home cooked food

15:22Made by his mother-in-law

15:23Here they're making

15:24What some call

15:25The national dish

15:26Which I'm assuming

15:26Includes either tuna

15:27Or coconut

15:28Let's go find out

15:29I am in the kitchen

15:30With madija

15:31And right here

15:31We have all the ingredients

15:33Laid out for this curry

15:34Two of them

15:34You could probably predict

15:35Boom tuna

15:36Right next to it

15:37Boom coconut cream

15:38You will never go to a country

15:39Where people can do more

15:40With tuna and coconut

15:42Than this place

15:43You ready?

15:45Okay

15:45Let's get into it

15:46It all starts with the tuna

15:48The tuna has already been

15:49Cut into a thin slice

15:50She takes the curry paste

15:52And she slathers it

15:53On that thin slice of tuna

15:54And then she rolls it back up

15:55After rolling it

15:56She grabs a strip

15:57Of pandan leaf

15:58And she ties it up

15:59Just like tying a shoe

16:00This paste is a combination

16:01Of garlic

16:02Turmeric

16:03Coconut

16:03Curry leaf

16:04Cumin

16:04Chilis

16:05And that's it

16:05But that's enough

16:06And that's a lot

16:07And right here

16:08We have the final product

16:09It's time to cook

16:10And it all starts

16:10With the coconut cream

16:11From here

16:12She puts in some onions

16:13And she gets her hands

16:14On that scotch bonnet

16:15After looking at my melanin

16:17She only puts in half

16:18Here we have the other half

16:19Of the scotch bonnet

16:22Super fresh

16:23That was a mistake though

16:24I shouldn't have done that

16:25Oopsie

16:25Woo

16:26Right now those onions

16:27Really starting to sweat

16:28From here she takes the onions

16:29Out of the pan

16:30And we'll see that later

16:32Oh

16:33Then she adds some coconut cream

16:35Meanwhile

16:35We have the curry paste

16:37She puts in a little bit of salt

16:38And some water

16:39It's too bad there's no salt water nearby

16:40We could have saved a step

16:41Now it is time for

16:43The rolled tuna

16:44Heading into the pot

16:45She gives it a bit of a sniff

16:46And she decides more salt is needed

16:48Somehow

16:48She can smell the salt

16:54Right now the tuna has cooked

16:55All the way through

16:56And she's reintroducing

16:57The onions

16:58And coconut cream

16:59At last our

17:00Tuna curry is finished

17:01And she's about to plate it up

17:02Time to head to the table

17:03And try it out

17:03I don't know what it is

17:04About curry paste

17:05But anytime I see curry paste

17:06Here or in Thailand

17:07I get excited

17:08Because I know

17:09That whatever I'm going to be eating

17:10Is anything but bland

17:12And that's what we have here

17:13This is going to be

17:13My first Valdivian curry

17:15Ever

17:16Let's give it a shot

17:25The spice creeps up on you

17:27At first you're like

17:28Getting all these aromatics

17:29Then the creaminess

17:30And then the heat

17:31The heat comes in

17:31Like a thief in the night

17:32It's quiet

17:33It's subtle

17:34But it builds

17:36It almost feels medicinal

17:38It's like opening up my lungs

17:39This could cure asthma

17:40Very good

17:41So that is the curry sauce itself

17:43But let's try it

17:44A tuna bundle

17:48Mmm

17:48Oh that's awesome

17:50It's just so meaty

17:51Not overcooked

17:52Very satisfying

17:53But this is only our first course

17:54Next we're going to be trying

17:55A dish known as

17:57Garo deer

18:00I call it Maldivian Bibimbap

18:02Here's why

18:03We have a rice base

18:04We have some different vegetables

18:06We have protein

18:07And we have a spicy paste

18:08Here's how it works

18:09You start with the rice at the bottom

18:11I don't want to shock you

18:12When it comes to seafood

18:13But this

18:14Is tuna

18:17I'm told this is called

18:18A tuna broth

18:18I take the soup

18:20And the milk

18:20Pour the soup on as you want

18:21To make it as mushy

18:23As you want

18:23And then do I mash

18:24Mash it

18:24Ooh

18:25I'm going to start

18:26By making it

18:26Not that soupy

18:28This right here

18:28Is a fried piece of tuna

18:29That is also going to get

18:31Mushed up with everything else

18:32Here

18:32I'm told it's called

18:33Perennial kale

18:34We have some raw shallots

18:36Some raw scotch bonnet chilies

18:37Some limes

18:38But we're missing one thing

18:39The flavor enhancer

18:40To bind them all

18:41I want to try

18:42Just a tad of this alone

18:43To help calibrate

18:44How much I should actually

18:45Put in this dish

18:50Wow

18:51Salty

18:51Bright

18:52Not too bad

18:53Okay

18:54Let's put

18:54Half of that

18:56Let's give it a shot

19:00Mmm

19:00That is nice

19:02Right now

19:02I don't feel

19:03Even like I'm eating tuna

19:04It just tastes like meat

19:05But it's just being surrounded

19:06By all these other

19:07Bright flavors

19:09Mmm

19:09There's a wonderful

19:10Softness

19:11To this boiled tuna

19:12The raw onion

19:13Is crispy

19:13The kale offers

19:14A bit of freshness

19:15Then there's the scotch bonnet

19:16It's spicy

19:17It's citrusy

19:18I'm a big fan of this

19:19Right here we have

19:19The fried tuna

19:23Mmm

19:23For my preference

19:24This one's a little bit more

19:25On the dry side

19:26A little bit harder to chew

19:27If I had to pick one

19:28That was my absolute favorite

19:29It would be this one

19:30But really it's about

19:31Mixing the right ratio

19:32Of ingredients all together

19:35And about not mixing in

19:36Too many chilies

19:37That is the

19:38National dish

19:39A dish beloved by

19:40Maldivians everywhere

19:41Especially

19:42In the Maldives

19:43From here

19:44We have one food stop

19:45Remaining

19:46Remember that tuna

19:46We bought earlier

19:47Right

19:48You forgot

19:48Well from here

19:49We're going to see

19:50How locals grill up tuna

19:51But we're also going to be

19:52Trying that octopus

19:53And do you know

19:53What an octopus is?

19:56Not tuna

19:57We have come to our final location

19:59Right now I'm on a public beach

20:00With my guy Nadim

20:01Now Nadim is going to be cooking up

20:02Everything that we got

20:03From the market

20:04Earlier today

20:04Do you remember the tuna?

20:05Well here it is

20:06Now

20:06At least half of it

20:08Then you remember the octopus?

20:09Well here it is

20:10Now

20:10Here's what's really special

20:12And what makes it actually

20:13Maldivian

20:13And that would be

20:14This

20:14It's called

20:15Lolo miros

20:16And it means

20:17Salt and also

20:17Chilis

20:18Think of it like

20:19Gochujang

20:20But better

20:21When you have all the salt

20:22And all the flavor

20:22In one kind of a paste

20:24All you have to do

20:24Is smother it over

20:25All the seafood

20:26And throw it on the grill

20:27And that's what's going to happen

20:28Now

20:28It all starts with this

20:29The octopus tentacles

20:31These things I've never seen before

20:32It's a bunch of charcoal

20:34Inside of an aluminum container

20:36With a grill on top

20:37You let it on fire

20:38And it's an instant grill

20:39And when you're done

20:39You throw the whole thing away

20:40Perfect for grilling on the beach

20:42By the way

20:42Ooh

20:42I think so

20:43It's not that hot

20:46Faster

20:47Right now we're paying the price

20:48For convenience

20:50The charcoal's not hot

20:53But it's charcoal

20:55What's it doing wrong

20:56Even with the faint heat

20:58The charcoal is providing

20:59The fish is starting to cook through

21:01So you see this crack

21:02Huh?

21:02Tuna's looking white on the inside

21:04These on the other hand though

21:05That's going to take some time

21:10Stress

21:12Sweat

21:13We've just brought reinforcements

21:15Technologia

21:16Technologia

21:17I'm pretty sure this is

21:18For filling bike tires

21:19But today it has a dual purpose

21:21This is what we do in Maldives

21:22We improvise

21:24Boom!

21:25We have our last Maldivian meal right here

21:27Is it cooked?

21:28Let's find out

21:29We have two fillets

21:30Alright

21:31And when you grill tuna

21:32It doesn't need to be like white all the way through

21:34You kind of want some pink in the middle there

21:36Here we go

21:37The moment of truth

21:38Oh

21:38Yeah

21:39Alright

21:40I mean

21:40The opposite of whatever I said

21:42That might even be overcooked lightly

21:43We're going to give it a shot

21:44My guy Ima is going to try it with me

21:46And we are going to tell you the truth

21:47About if it's delicious

21:49Uh oh

21:49Here let me cut you a smaller piece in

21:51Oh very good cutting skills

21:53Let's give it a shot

22:01It's actually juicy

22:02I took way too big of a bite

22:03That said we could have cooked it a little bit less

22:06Mmm

22:07My favorite part of it would be that sauce on the outside

22:09This is going to show how good the marinade is

22:12With the perfect combination of chili and salt and lemon

22:14I love it

22:14So that is the tuna

22:15But this right here is the octopus

22:17Cheers

22:21Very nice

22:22In the end the tuna slightly overcooked

22:24This is kind of perfect

22:25It's kind of a medium well

22:26Exactly

22:26It's kind of juicy inside

22:28You can see it

22:29Mmm

22:30Meanwhile the marinade has set much longer on this one

22:32It's a little bit sour

22:33Really spicy

22:34Very salty

22:35It's a great flavor combination

22:36I love lono miros

22:38And here's why

22:39To me this is going to be the new gochujang

22:40You see the Korean gochujang is made from this kind of chili

22:43Meanwhile this chili paste is made with this kind of chili

22:45And that kind of chili

22:46Very good

22:47It's more floral

22:48It's more fresh

22:48It has more zip

22:49It has more zing

22:50And a little bit more zang

22:52As well

22:53So that is one day of dining

22:54Only on Maldivian food

22:55What did we learn today?

22:56Well this is an island

22:58Absolutely jam-packed

22:59Full of people

23:00But you don't always feel that way

23:01Right now we're on a public beach

23:03This is where people go to hang out and have fun

23:05But it doesn't feel overcrowded

23:06It just feels like everyone's calm

23:07Chill

23:08And here to have a good time

23:09We learned that this is a Muslim country

23:11So good luck getting alcohol if you're on the mainland

23:12And lastly we learned the food is pretty dang good

23:15And I didn't expect it to be this original

23:17They have unique flavor combinations

23:19Ingredients

23:20And recipes I've never seen anywhere else

23:22Lastly we learned the two most important foods in this country

23:24Tuna and coconut

23:25If you're allergic to either one

23:27They put you on a raft and kick you out into the sea

23:30So that is it

23:31This is my friend Ima

23:32Ima helped set up everything for today

23:34Except for any part that went wrong at the end

23:35That wasn't him

23:36That was somebody else

23:37I want to say a huge thank you to you

23:38And with that we are wrapping up our Maldives series

23:40That is it for this one

23:40Thank you so much for watching

23:41I will see you next time

23:42Peace

23:43Peace

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