Garifuna Flava Diner, Food of Belize, Chicago. From Diners Drive Ins and Dives

Triple D is we get to try some ethnic restaurants you just don't find another places so here I am about 10 miles east of Midway Airport in Chicago in an area known as Marquette Park and I'm here to check out some Caribbean flavors from believe this is Garifuna flava the food here is amazing few chickens are the taste of the Caribbean coconut flavor the fish is always just so fresh herbs and spices that we use back home in Belize the Central American country where Rho del Castillo is this is a chicken it is wife Yolanda compressor table for grew up in the Garifuna community which is the in the southern part of belief Garifuna very funny is a nation of people we got most of our food from the land and from the state putting those things together with the spices distinguishes us from other cuisine does it ever food is delicious tahini her dude Maru that's Matt Cain and the bikini is like a soup with cabbage and fish delicious a little minute okay and then what's the next step our face we're kind of visual retargeting by using kingfish today Boyet sees me both sides unlikely no color and little touch and then we put it in the soup for 10 to 15 minutes at our cabbage cabbage is big in Garifuna OG yes hope for another 10-15 minutes right and then we add or let me get this straight green plantain replanting put the two of them together yes cut them in here put them in some water to boil 20 to 25 minutes and wash and then you mash them with this shooter right here my lot of people are using the food processor which does the same thing no no this is what you use rich fish cabbage soup and you dip it in your soup and that's how it's easy mmm just savory real rich flavor oh and delicious this is something you want to come try oh I can't put it down seriously great job delicious is a hooded bikini made in this lovely sauce what do you think is delicious with that little pepper very good everything in the menu is so good from the traditional Polamalu King fans you a Garifuna take on other cultures like a Mexican tostada is there gun is very tasty all right that's American empanadas there's fish in these very tasty any fish honker we're making banana spastically buffalo fish onions green bell pepper celery bay leaf some carrot drive in some garlic the buffalo fish for my gosh 30 minutes on one side 30 minutes on the other side let it cool to the bone it remove this pin take the flesh off so we gonna finish cook the fish oil onion garlic green bell peppers some oregano thyme a little salt once the peppers and onions sweat down a little bit we add the fish kept recap some boy yes these things it looks beautiful smells beautiful mmm this will be the filling yeah Oh cabbage onion my neighbor pepper some water a little bit of girl whee-ha what we will do next is make the pan add it to another masa let's season with the sauce thrown in the salt now I'll mix it together we'll roll them out into small balls put it between glass right there hold it over boom-boom-boom ready to go made it to go like this down squeeze up over now we're gonna fry these try them they look man we've been trying mmm very smooth texture a little sweet nice and tender goodbye to heaven yeah now this is a sauce vinegar the heat this you gotta try for sure they're fanatics they're very tasty and super light I like the little sauce that heat comes up and it's perfect on top of the fish its harmonious a real home-cooked meal like giving Sunday dinner with their family I don't know what you had on new Sunday dinner with your family but I never had any pig tails put pea stew we're here at the South Side of Chicago hanging out with Yolanda and man we have had some dynamite food like mashed plantains with fish stew and believe you doll empanadas this you got a try for sure hey but get a load of this authentic classics but if Peas with pigtails everybody we have it we believe it's really gonna check out the pigtails these are oh good because I just do not enjoy the unsalted once we'll put them in the boiling water boil it for two hours make them stop make them stop whoo and you have to change to order two or three times it's eurie so she's like salt of God to kind of take a ton of this out so the pigtails are done yes nowadays are smoked okay onion red bell peppers and our garlic and we let this boil but an hour so we'll chicken seasoning mix that in how much longer something up first [Music] they'll give it some flavor you added butter with epic tale I can't wait my pleasure to thank you food peace open pigtails kangju generous how we do please take a little piece okay nobody rice some of your pigtail and so in my pigtail [Music] dude goes a little lepida just fatty but not fatty chewy almost like butter lots of flavor mmm I'm down with that just put bees I've cooked down so much took a split pea sauce really nice and creamy flavors great for that nice little piece right there there you go my vote pigtail is your split peas in pigtails it's just a wonderful dish I love how tender the pigtail is and he has really great flavor new chicken coming up it reminds me of back home split peas in picked oh it's just great food and it's a great restaurant love it love it great job Yolanda all right that's it for this edition of Triple D you want to get these recipes go to foodnetwork.com don't worry we've got plenty more joints out there to find I'll be looking for you

Channel: BMedia

Views: 15,453

Rating: 4.9230771 out of 5

Keywords: food, belize, chicago, diners

Id: bdHhJ8yTnY4

Length: 7min 16sec (436 seconds)

Published: Wed Jun 06 2018