- What am I doing?
Ugh!
- Just so you know,
you're gonna have to make all the recipes vegan.
- Oh
I can make it work.
(soft music)
(sign whooshing and screeching)
Hey everyone, it's Sepi.
- I'm Mariah.
And today I'll be challenging my friend Sepi
to only cook Caribbean food for 24 hours.
I'm from the tiny island of St. Lucian,
so yes, island girl.
- Today I'm challenging my lovely friend, Mariah
to make Polish food for 24 hours.
The meals I've selected for Mariah are
for breakfast, she'll be having rye bread
with spread of vegan cheeses and meats.
For lunch, Mariah will be having onion and potato pierogi
with sour cream.
And for dinner, the classic bigos.
- The meals I've selected for Sepi are
for breakfast, she'll be having cornmeal porridge,
for lunch she'll be having ackee and saltfish,
and for dinner she'll be having the iconic curry and goat.
I can't wait, this is gonna be fun, let's go.
(upbeat Caribbean music)
For breakfast, Sepi will be making my favorite,
cornmeal porridge.
My granny used to make this to me all the time and it's just
(Mariah kissing)
sublime.
Firstly, add your water
and your coconut milk into a sauce pan
and a quarter of a cinnamon stick.
- I love cinnamon so much
that I have to have a whole stick of cinnamon.
- [Mariah] Bring it to boil.
- [Sepi] I wanna add another cinnamon stick.
I might add another cinnamon stick.
Let's do it.
- Gradually, add the cornmeal
a little bit at a time and stir with a wooden spoon.
It is vital you use a wooden spoon.
- That is smelling good.
- [Mariah] Reduce the heat and cook until thickens
and add your vanilla, your nutmeg.
- [Sepi] Oh, more is fine with me.
- [Mariah] And your condensed milk.
The porridge should be thick in consistency.
Serve hot and add extra sugar if needed.
Enjoy!
- Cheers, everyone.
Wow.
That is seriously really good.
I'm just happy in my own cinnamon world.
This is what I really like about this dish,
you kind of just got to do it to your taste.
Add a bit of sugar here,
add some more nutmeg, add some cinnamon.
If you've got a bit of a sweet tooth like me,
this is the perfect breakfast to start your day on.
It's sweet, it's flavorful, it's hearty.
It's got everything there you need
for a great start to your day.
I just can't wait for lunch.
(upbeat Polish music)
So for breakfast, Mariah will be making my babcia's
absolute favorite, rye bread.
So I thought it'd be a good idea for Mariah to bake it.
We tend to have this with a spread of meats, cheeses
and whatever we feel like in the morning.
So first off, you'll want to mix the yeast, warm water
and molasses together.
And let it sit for 10 minutes.
In a large bowl, pour that mixture
and add flax seed, salt, oil
and a bit of coca powder for color.
- [Mariah] And then I'm just gonna stir it.
- [Sepi] Then slowly, add your flower.
Then mix the dough until it's elastic.
- Okay, so I gotta let this baby rest for 90 minutes
in a warm place and can't rest it in my heart guys,
but we're gonna try somewhere warm.
- Now reshape the dough to your desired shape,
let it rest again.
(timer dinging) Now it's time to bake it.
- We did it, guys.
Look.
Look how good this looks.
I'm so proud of myself.
- Then voila, you've done it.
Time to enjoy it, Mariah.
- Okay, guys.
I am going to try this rye bread.
It smells great.
Can you hear that?
(Mariah tapping)
So I'm gonna try it on its own first.
Oh this looks good.
Oh my God, that crunch. (food crunching)
Because of the cocoa powder,
I thought it was gonna be really chocolatey
and I was really worried about it,
but I think it just gives it that color.
I'm gonna try some with.
(Mariah laughing) I've just dropped some.
(computer beeping)
Here we go.
That's just so good!
Oh my God.
This has just solidified my love for bread.
And it doesn't feel heavy.
With a lot of Caribbean food,
a lot of it can fried and stuff,
which does have this like heaviness.
This, ugh, delicious.
I'm just doing my happy dance
because this is making me happy.
(upbeat Caribbean music)
For lunch, I've given Sepi, St. Lucian's national dish,
saltfish and ackee.
It's a fantastic lunch with a Caribbean bread
who bakes.
- I think I might have made these a bit too small,
I might have to make some larger ones just in case.
Oh my gosh, that's so good.
Someone's gonna have to stop me from eating this.
- Firstly, boil the saltfish for about 10, 20 minutes.
- I literally looked away for like 30 seconds.
All of a sudden the water's everywhere,
I'm like "Why do I have to make a mess? Why me?
What am I doing?"
Ugh.
- Once it's cool, break it into pieces.
Put oil into a heated frying pan, add your chopped onions,
bell peppers, Scotch bonnet or two, garlic
and spring onions.
Your kitchen is going to smell banging.
Add the saltfish and the salt of the pan and cook through.
Drain the ackee and fold it in with the saltfish mix.
Cook through, and you're done.
Feel free to have it with the bakes that you've made.
- I don't really know the correct way to like dig in.
So I'm just gonna go in.
Cheers, everyone.
Wow.
(hand swooshing)
Wow, wow, wow, wow, wow!
That is so good.
I loved breakfast, but I love lunch even more.
This hits the spot.
But totally don't underestimate
the power of the Scotch bonnet.
It's small, but mighty.
And it adds a beautiful kick to this,
it's like the perfect amount.
For me, what I think really helps elevate the dish
is the bakes.
It's basically fried dough
and it just packages it up like a beautiful present.
Like honestly, what more can we want from a dish?
(upbeat Polish music)
Okay, it's lunch time and pierogi is my absolute favorite.
I had to get Mariah to make this.
Firstly, to make the dough, stir the flour,
salt, water, butter to make the dough.
Then knead.
♪ Just knead ♪
- Knead, knead, knead, knead, knead.
- [Sepi] Once kneaded, place the dough into an oiled bowl
and let it rest.
(upbeat music)
(whistle blowing)
- Fine, fine.
I would like to introduce you to
Marjorie.
Soon, she will grow.
- My favorite part, time to make the filling.
Caramelize the onions until soft and brown.
- [Mariah] What is better than fried, caramelized onions?
Oh yeah.
- Then boil your potatoes until they are fork tender.
Mash the potatoes and mix in the milk,
white wine vinegar, garlic, salt
and add the onions too.
Time to split the dough.
Roll out one of the halves and then cut out the circles.
Then place one tablespoon of potato mixture
into each circle.
Fold in half and seal tight to form the pierogi.
I personally love fried pierogies.
So melt some butter in a pan
and fry on each side until golden and crisp.
- Oh, they brown really quickly.
- And there you have it.
Enjoy it with your dip.
Smacznego!
- They smell good.
They've got a really like doughy cake smell.
Oh my God, that's good.
You're supposed to like dip it in like
some sort of cream cheese.
So I have some vegan cream cheese.
This bangs. I would eat this all the time.
I would clear these.
This is ugh.
If it feels like hearty.
As my nan would say, feeding your belly full.
Big fan, big fan.
(upbeat Caribbean music)
I'm giving Sepi the iconic, the great curry goat.
I'm vegan and when people ask me
"What dish do you miss the most?"
It's definitely this.
Firstly, you need to season and marinate your meat.
Add salt, black pepper, curry powder, fresh ginger,
onions, spring onions, garlic, Scott bonnet,
and fresh thyme.
When I say your kitchen will smell great,
your kitchen will smell spicy.
Normally, you'd marinate for 24 hours.
I'm not gonna put Sepi through that.
So I'm gonna tell her to marinate for four hours.
In a large pot, add your oil and the goat
and cook until browned.
Add water and cook for another 30 to 40 minutes.
- [Sepi] Look at how beautiful it is.
Ooh, steaming up, steaming up, Sepi to the rescue.
(glass squeaking)
- Add potatoes, cook until the meat is tender
and stir occasionally.
This can be eaten with rice and peas.
I personally prefer it with white rice
so it really soaks in that flavor,
but it's completely up to you.
Enjoy.
I miss it so much.
- This is the dish I've been really looking forward to.
I just hope I've done it justice.
And I already can see that the curry sauce
is absorbing into the white rice
which is making me so excited.
I just gotta dig in.
Cheers.
(romantic music)
(cutlery clinging)
Yes!
That is so, so delicious.
One thing I have to mention is that the meat is really good.
However, if I did marinate it for like 24 hours
it definitely would be even more or top notch, like, oh.
What I'd love to do with this
is like, get the bakes from earlier and like scoop it up.
I really can't get enough.
(upbeat Polish music)
It's time for dinner.
I want to end on a hearty note with bigos.
Dice up your onion, garlic and prunes.
Then cut smoked tofu into one centimeter pieces.
Then also cut the mushrooms and white cabbage
into small pieces and strips.
- Can I get in?
Quick question, are there curses on how to cut a cabbage?
'Cause.
(pop-up popping)
- [Sepi] Add plenty of all spice and salt.
It's time to fry the onion.
Then add tomato place and garlic
until you notice a change in color.
Add red wine and let it simmer.
Now add all the ingredients.
Let it boil, then simmer on a low temperature
for about an hour.
- Maybe I should have used a bigger pan.
It'll be fine.
- Now it's time to season to your taste.
- Just a slight issue.
I forgot to add the Sauerkraut.
So we're just gonna add it in now.
- And we are done.
I hope you enjoy it, Mariah.
- I'm actually really excited to try this.
Smoked tofu is a good shot,
I've actually never had smoked tofu.
That is good.
Oh my God, that's really good.
I can actually eat like bowls of this, this is so good.
I don't think there's anything
in Caribbean cuisine quite like this, so.
But like stews aren't really, they're not cabbage based
at least anyway.
Also, 'cause I'm a mushroom hater
and I chopped up my mushrooms so small,
can't even taste them.
I'm so clever.
I'd so have this again.
I've got like enough for my lunch tomorrow,
I'm gonna eat my belly full.
I'm not gonna lie to you, but I did add hot sauce
'cause like I told you, island girl.
Now it's got that flavor and that space.
(upbeat music)
- So, Mariah, how did you find it?
- Difficult.
Like it's just, I'm never someone that follows a recipe.
- I definitely felt the same way, too.
I was worried that maybe I didn't do things quite right
but everything tasted so good.
Mariah, which dish was your favorite?
- Oh my favorite dish was the bigos.
I love cabbage.
I could honestly eat that every day.
- For me, it was the ackee and saltfish
because I've never had that before.
For me, what tied it together was the bakes.
- [Mariah] Yes!
- To all of you watching, I hope you enjoyed the video
and let us know if there are any other countries
you wanna see us try next.
Drop a comment.
That's how we will know from you if you want to see
more of this, yeah.
(both laughing)
We'll see you in the next one.
- [Both] Bye!
- [Sepi] It's a wrap, baby.
(both cheering)