I am so excited and the reason I'm 00:00:01.98\00:00:03.69 excited is because this particular show is 00:00:03.72\00:00:06.20 an all cooking show. So that means you have 00:00:06.23\00:00:09.26 to have your paper and your pencil because 00:00:09.29\00:00:11.59 we are going to the Caribbean Isle to do 00:00:11.62\00:00:13.96 nothing but Caribbean food so stay by. 00:00:14.13\00:00:17.64 Hi welcome to Abundant Living. I'm Paula 00:00:46.12\00:00:48.98 Eakins and this is my husband Curtis Eakins. 00:00:49.03\00:00:52.74 Very good, excellent. Caribbean Isles, 00:00:52.77\00:00:55.18 Caribbean Isles you know, I can talk with 00:00:55.32\00:00:56.73 a accent doing this program, not really, 00:00:56.85\00:00:59.34 not really. I mean I can if you want me to. 00:00:59.37\00:01:01.66 Okay. Well you know one of things that's so 00:01:01.82\00:01:04.82 fantastic is that we've had the opportunity to 00:01:04.93\00:01:07.67 go to quite a few of the islands; we've been 00:01:07.70\00:01:10.79 to Bermuda twice and Bahamas twice, 00:01:10.84\00:01:14.52 okay and the Grand Cayman Islands. 00:01:14.77\00:01:17.45 Now I need to say this because we were in 00:01:17.80\00:01:19.72 Bermuda and they say that Bermuda is not 00:01:19.83\00:01:22.02 one of the Caribbean Isles so, they sure do, 00:01:22.05\00:01:23.51 they sure do. Yes. See it's kind of separate but 00:01:23.57\00:01:25.41 Bahamas and Grand Cayman is so Bahamas and 00:01:25.56\00:01:28.62 Grand Cayman but not Bermuda but we do 00:01:28.65\00:01:30.52 love Bermuda. And I think the thing that's so 00:01:30.55\00:01:32.18 amazing is that each one of those Islands have 00:01:32.21\00:01:34.43 their own type of fresh foods, okay, yes. 00:01:34.46\00:01:36.44 Where one island might use one thing another 00:01:36.47\00:01:38.00 won't, would not use something else, 00:01:38.03\00:01:40.02 but the main thing is that they're all heavily 00:01:40.11\00:01:42.92 involved in lots of fruits, lots of vegetables, 00:01:42.95\00:01:46.02 yes, okay, excellent. Abundance of them, 00:01:46.05\00:01:48.01 alright. Lot of mangoes and coconuts and so we 00:01:48.20\00:01:52.02 gonna have some of that here today. 00:01:52.05\00:01:53.86 We're gonna have some of that here today 00:01:53.93\00:01:55.30 and I know one thing I want to remind you 00:01:55.33\00:01:57.32 of Curtis and that was we went to Grand 00:01:57.52\00:01:59.30 Caymans and we were doing a week of health, 00:01:59.33\00:02:02.01 that's right. And at this particular church we 00:02:02.19\00:02:04.25 were at, people came in and you know Curtis 00:02:04.28\00:02:06.79 likes to play around and so he said to the 00:02:06.84\00:02:09.79 people in order for them to come to the program 00:02:09.82\00:02:11.58 every night they have to bring us a mango. 00:02:11.61\00:02:14.01 And they thought he was for real, So every 00:02:14.66\00:02:17.15 night people brought bags and bags of 00:02:17.20\00:02:19.18 mangoes until we had to have a big basket 00:02:19.21\00:02:21.50 up in front of church and they packed those 00:02:21.53\00:02:23.34 mangoes in there and I kept saying enough, 00:02:23.37\00:02:25.10 enough already. But I'm gonna tell you one 00:02:25.14\00:02:26.97 thing, in the Caymen Islands those mangoes 00:02:27.00\00:02:28.89 are humongous, right, you remember that? 00:02:28.94\00:02:31.77 We came back to United States and looked at 00:02:31.90\00:02:33.35 the mangoes here in the United States, 00:02:33.39\00:02:34.76 so small. Oh, no we can't eat those mangoes. 00:02:34.79\00:02:36.77 Not after we've seen the real mangoes in 00:02:37.17\00:02:38.75 the Grand Cayman. But we do eat the 00:02:38.80\00:02:40.51 mangoes, yes we do eat well. Yes. But they 00:02:40.54\00:02:42.95 were so huge and we kind of like, we 00:02:42.98\00:02:45.68 thought you just take a knife and you know, 00:02:45.71\00:02:47.08 we're so dainty, and we're gonna cut and 00:02:47.11\00:02:48.48 slice it very neat. And he say, no you just like 00:02:48.51\00:02:50.99 bite on top of that mango and rip it down the 00:02:51.13\00:02:53.14 side you know. Let the juice run out down 00:02:53.22\00:02:54.63 your cheek, you know. What happened was 00:02:54.71\00:02:57.66 we started doing that and our mouth broke 00:02:57.69\00:02:59.76 off from so many mangoes and I tried my 00:02:59.80\00:03:02.34 best to bring those mangoes back home. 00:03:02.37\00:03:03.95 Just couldn't do it. Couldn't do, couldn't do. 00:03:03.98\00:03:05.73 But I want you know we had our fill of it. 00:03:05.87\00:03:07.52 That's right. We're gonna do some mangoes, 00:03:07.71\00:03:09.89 are we gonna do some mangoes on this show? 00:03:09.92\00:03:11.29 You know we're gonna start this show Curtis 00:03:11.32\00:03:12.69 with a drink, okay, okay. I always like to have 00:03:12.72\00:03:15.28 some kind of a festive drink that kind of 00:03:15.80\00:03:17.20 matches and this drink just has a combination 00:03:17.26\00:03:20.03 of things in it, you know it has mango, 00:03:20.06\00:03:22.26 it has pineapple and it also has orange juice 00:03:22.29\00:03:24.97 and lime. All those are part of the menu at the 00:03:25.00\00:03:28.27 actual ingredients itself, you know. It's not a 00:03:28.57\00:03:30.96 recipe, it's not a recipe, just kind of put this 00:03:31.03\00:03:32.40 together and on and on. Yeah anytime you use 00:03:32.43\00:03:33.80 things like mango, pineapple, orange juice, 00:03:33.83\00:03:36.20 limes you're on your way. Alright. Okay, so. 00:03:36.27\00:03:39.52 And so I'm gonna make this up because we 00:03:39.55\00:03:40.96 need a drink to have anyway while we do the 00:03:41.01\00:03:42.60 rest of our program, alright. No problem. 00:03:42.63\00:03:44.28 No problem, no problem. So I'm gonna start off, 00:03:44.70\00:03:46.92 I'm gonna pour in the mango juice, that's 00:03:47.05\00:03:49.67 mango juice. Okay and then I'm gonna put in 00:03:49.70\00:03:51.70 my pineapple, pineapple juice. Okay, I put the 00:03:51.73\00:03:55.38 pineapple there, and I'm gonna put in of course, 00:03:55.41\00:03:59.80 let's go ahead with that lime, okay. 00:03:59.90\00:04:02.81 And then I'm gonna end with, I can tell you 00:04:03.24\00:04:04.66 this is gonna be a good juice right here. 00:04:04.69\00:04:06.06 Mango, mango, mango. You can get, they're 00:04:06.09\00:04:09.75 already in a can, a container right? 00:04:09.78\00:04:11.74 You can get it in a can, or you can actually 00:04:12.03\00:04:13.60 just get a fresh mango whatever you want 00:04:13.63\00:04:15.03 to do of course, you know it just depends on 00:04:15.06\00:04:16.61 what you want. And like I said it is a tropical 00:04:16.64\00:04:19.34 fruit drink, okay, okay. So I'm going to put my 00:04:19.82\00:04:21.98 little thing on here, and we're gonna 00:04:22.02\00:04:24.27 blend it for just a hot sec. 00:04:24.39\00:04:25.78 You're already at the top, and that's what 00:04:31.07\00:04:32.44 I call a hot sec, okay that's a hot sec, okay, 00:04:32.47\00:04:35.05 okay. And all I'm gonna do is just mixing it 00:04:35.17\00:04:37.16 together and I'm gonna pour it into our pitcher. 00:04:37.19\00:04:40.60 Oh that was it, that's it. Now you have some 00:04:40.63\00:04:43.05 pineapples here, that's gonna actually go 00:04:43.28\00:04:45.13 inside that as well, oh okay, isn't that 00:04:45.20\00:04:47.76 beautiful, isn't that beautiful. Yes, now 00:04:47.92\00:04:49.47 what do you call this drink, do you have a 00:04:49.54\00:04:51.27 name for it. I just called it, I call it a 00:04:51.38\00:04:52.75 Caribbean Fruit Punch, that's what I call it. 00:04:52.78\00:04:54.40 Caribbean Fruit Punch, that's the name of it, 00:04:54.43\00:04:56.57 that's the name. I'm gonna just put a 00:04:56.65\00:04:58.71 pineapple in your glass, and a pineapple in 00:04:58.74\00:05:03.31 my glass. I want to get more of that pineapple 00:05:03.34\00:05:05.32 and we're gonna pour in our drink, okay. 00:05:05.83\00:05:08.63 Excellent, my dear excellent, it smells 00:05:11.05\00:05:12.42 wonderful, does it smell good. Okay, a little 00:05:12.45\00:05:13.82 bit more, okay, okay. And then I'll pour 00:05:13.85\00:05:15.29 some in mine, I'll get a little more okay. 00:05:15.35\00:05:21.43 Wait a minute. They're the same size honey, 00:05:22.41\00:05:26.52 okay that's yours. They're the same size, 00:05:26.55\00:05:27.92 add two more drops. Put together with 00:05:27.95\00:05:29.32 pineapple inside of our drink there. Okay. 00:05:29.35\00:05:32.65 Let us consume, now I'm telling you this is 00:05:33.27\00:05:34.64 a real good punch and you can actually do 00:05:34.67\00:05:36.91 this with a little bit of ice shavings if you 00:05:36.94\00:05:39.17 want to as well, oh yes. And so this is a 00:05:39.26\00:05:41.01 real good way to start this program, 00:05:41.04\00:05:42.41 this is a nice punch, a nice punch. Okay. 00:05:42.50\00:05:45.54 Is that good or what. This is so good. 00:05:49.25\00:05:51.25 I'm telling, I tell you, well I just keep on 00:05:51.38\00:05:53.08 drinking and you keep on doing the recipes. 00:05:53.13\00:05:54.58 Can taste the mango, can taste the pineapple, 00:05:57.15\00:05:59.28 each one of it has their own personality. 00:05:59.74\00:06:01.38 Boy that's a good mix of juices all together and 00:06:01.62\00:06:04.02 good flavor. Yes indeed, yes indeed, and we 00:06:04.15\00:06:06.49 are gonna go to the very first recipe. 00:06:06.52\00:06:09.17 Alright let's do it. It's called a mango salad. 00:06:09.25\00:06:11.45 Now, this is a real quick and easy recipe, okay. 00:06:29.65\00:06:32.40 But there's always a way to actually cut 00:06:32.66\00:06:34.04 that mango and so we've got our mango here. 00:06:34.09\00:06:36.80 I'm gonna take our knife, and we're gonna to 00:06:37.09\00:06:38.73 just go right down the middle, right down the 00:06:38.84\00:06:41.27 middle of it. And we can do the same thing 00:06:41.42\00:06:43.84 on the other side. This is just a wonderful 00:06:43.89\00:06:45.49 fruit. And you know it is one, and always it's 00:06:45.52\00:06:47.56 wonderful and the softer it is the sweeter it 00:06:47.59\00:06:50.76 is and there's all different types of 00:06:50.79\00:06:52.31 mangoes. Yeah, the Haden Mango and the 00:06:52.46\00:06:54.86 mango that has a lot more strings in it, 00:06:54.96\00:06:57.09 or stringing mango. But anyway. 00:06:57.12\00:06:59.20 This is more like the Haden Mango, oh Haden, 00:06:59.28\00:07:01.05 alright, okay. And they come in all different 00:07:01.22\00:07:03.07 sizes and different colors, you know reds 00:07:03.15\00:07:06.97 and orange and green colors, okay. 00:07:07.00\00:07:09.25 This particular one here is a nice sweet one. 00:07:09.50\00:07:11.31 You see juices coming out of it, it is ready 00:07:11.38\00:07:13.66 to go. And what I need you to do is slice 00:07:13.69\00:07:15.38 down to center, okay. And I'm gonna make 00:07:15.41\00:07:18.03 it into cubes, oh okay. Okay. Very good. 00:07:18.06\00:07:22.68 And then if you just take and just do it like 00:07:23.57\00:07:26.75 that, then of course we get the cubes, 00:07:26.84\00:07:31.62 the cubes, mango. Nice cubes on top of that 00:07:31.72\00:07:34.65 mango. One of the side is not going to be on 00:07:34.68\00:07:37.65 the top of that salad. But, it's got another 00:07:37.68\00:07:40.06 thought coming here. Okay this is so, 00:07:40.19\00:07:42.47 it's nice and. I can tell you this is nice and 00:07:42.93\00:07:45.09 wide. It's jumping everywhere, it's nice 00:07:45.19\00:07:46.68 and ripe. Now how can you tell when a mango 00:07:46.71\00:07:48.77 is ripe? I heard that you kind of smell it, 00:07:48.82\00:07:51.03 you know, you can smell it, you can, yeah, 00:07:51.33\00:07:52.93 yeah, mango. You can smell it and it's also 00:07:53.07\00:07:55.50 soft, the way it feels, yeah, it's also soft, 00:07:55.59\00:07:56.96 the way it feels. I have a friend girl that's 00:07:56.99\00:08:00.30 heavy into, she's our mango person and 00:08:00.36\00:08:03.13 she knows what's going on, you can see 00:08:03.24\00:08:04.61 that, look at that, yes. Okay, okay. 00:08:04.64\00:08:06.51 And so she's always picking or getting 00:08:06.62\00:08:09.39 mangoes and stuff for me especially a 00:08:09.46\00:08:11.31 certain of year, when she knows they're 00:08:11.34\00:08:12.71 all ready to go, big, big mangoes. Oh yes, yes. 00:08:12.74\00:08:16.04 Alright, so this is a matter of fact, 00:08:16.52\00:08:18.63 look at this. You have got to, you go for it, 00:08:18.74\00:08:24.10 go for it, go for it, what do you think. 00:08:24.13\00:08:26.18 Oh yes, this is a good one baby. A good one. 00:08:26.31\00:08:28.64 You picked one, you picked a good one. 00:08:28.67\00:08:30.25 I'm having a good time. Okay, give me that 00:08:30.33\00:08:31.70 one too. Okay. Yeah. You can drop some 00:08:31.73\00:08:35.10 more on the table. No, I think that's enough. 00:08:35.15\00:08:36.89 That's enough, okay. That's enough. 00:08:37.06\00:08:38.43 And you know of course, because we're on 00:08:38.46\00:08:40.44 television I'm not going to be bad girl 00:08:40.52\00:08:41.89 and go and do what I normally do, 00:08:41.92\00:08:44.60 but we're just gonna do. What do you normally 00:08:44.70\00:08:46.07 do? Usually I just go hit on them just 00:08:46.10\00:08:48.02 whatever. Whatever what? Anyway. 00:08:48.23\00:08:49.79 We never know. So on top of that, 00:08:50.72\00:08:52.09 that's right, on top of that, and those are 00:08:52.12\00:08:53.81 red leafs I use a red leaf for color. Okay. 00:08:53.89\00:08:56.84 Because they add some color to it. 00:08:56.87\00:08:58.24 They're nice and ripe mango, nice and ripe, 00:08:58.27\00:08:59.64 nice and ripe. And so, and then we are going 00:08:59.67\00:09:01.04 to tell. Now what do you do with this one 00:09:01.07\00:09:02.44 over here? Well, you know you can also just 00:09:02.47\00:09:03.84 take this and just going down the sides. 00:09:03.87\00:09:05.24 I still use it, right. And you can still use this 00:09:05.54\00:09:07.22 as well. Okay, okay. And put that one to, 00:09:07.25\00:09:10.36 we've got enough mango on there so. 00:09:10.46\00:09:11.92 Okay, enough, okay. You know but this is a 00:09:11.95\00:09:13.51 good time for me because you know you 00:09:13.54\00:09:15.68 carried on so bad about it. Okay, you're 00:09:15.74\00:09:19.25 teasing the people baby. That's not fair. 00:09:19.33\00:09:21.39 Okay. And then you'll take your coconut. 00:09:24.16\00:09:26.18 You can say all that. And gonna sprinkle the 00:09:27.08\00:09:29.12 coconut on top. Something simple. Very, 00:09:29.15\00:09:32.03 very simple. A nice way to start this meal 00:09:32.10\00:09:33.83 off too by the way. A single guy can do this. 00:09:33.86\00:09:36.20 Absolutely. Yes. Yeah. We're not going to mention 00:09:36.31\00:09:39.85 any names, and then we're gonna take, 00:09:39.95\00:09:41.33 now what's that? This is fresh lime, 00:09:41.44\00:09:43.10 lime juice, and we're going to just pour that 00:09:43.17\00:09:44.59 right on the top. You can just drizzle, 00:09:45.03\00:09:47.76 just drizzle it on. Okay. And it's ready to 00:09:47.92\00:09:50.31 go, it's ready to go, it's ready to go. 00:09:50.41\00:09:52.23 Okay. And we have this one here and you 00:09:52.75\00:09:54.12 just sit right there, right in the middle. 00:09:54.15\00:09:55.82 Right in the middle. And then you have it. 00:09:56.06\00:09:57.43 Mango salad. And you see that's very, 00:09:57.48\00:09:59.64 very quick and easy to make. And it's a 00:09:59.69\00:10:02.38 nice refreshing way to start off your 00:10:02.47\00:10:04.65 actual meal the mango, we said the cherry 00:10:04.70\00:10:07.74 was optional. If you want to put cherry on 00:10:07.77\00:10:09.19 you can. Mainly, I'm always looking at 00:10:09.30\00:10:11.36 stakes as far as color is concerned. 00:10:11.52\00:10:13.26 And we have our main entree that we're 00:10:13.69\00:10:16.13 going to do very next, and that main entree 00:10:16.16\00:10:19.08 is a curried chickpea and potato. 00:10:19.32\00:10:22.73 It is awesome. Let's look at the recipe. 00:10:24.62\00:10:27.34 It calls for: 00:10:30.11\00:10:33.27 Now this particular recipe is very, very 00:11:07.20\00:11:09.23 exciting and it doesn't take a long time. 00:11:09.26\00:11:11.65 And we're going get started because I'm 00:11:12.10\00:11:14.23 gonna tell you right now, it calls for some 00:11:14.26\00:11:16.30 real good ingredients so. Okay. If you'll go 00:11:16.38\00:11:18.45 ahead and get things going there, 00:11:18.48\00:11:19.89 you can get the stove on, you can put your 00:11:19.92\00:11:21.93 olive oil in there for me to get started, 00:11:21.96\00:11:25.50 I'm gonna chop out some onions go to in 00:11:25.58\00:11:27.25 there. Make sure it's not too hard. Turn down 00:11:27.28\00:11:29.74 a little bit lower than that, little lower. 00:11:29.77\00:11:31.22 Keep on, yeah turn it down, just a little 00:11:33.06\00:11:35.73 more. Well you know what. That's okay, 00:11:35.78\00:11:40.43 how about that. Well you know what that 00:11:40.46\00:11:41.83 clicking sound baby. There you go. Alright. 00:11:41.86\00:11:44.34 There you go. Go ahead and put your olive 00:11:44.37\00:11:46.02 oil in, olive oil's going here. Olive oil's going 00:11:46.05\00:11:48.69 in, and then you can go ahead and start 00:11:48.72\00:11:50.41 that garlic up then, the garlic, so I'll take 00:11:50.44\00:11:52.87 the garlic here, garlic, and you got your 00:11:53.05\00:11:55.05 spoon there. And we got our onions ready 00:11:55.80\00:11:59.98 to go also. You can use that, you have a spatula 00:12:00.01\00:12:05.76 there something there. How about that? 00:12:05.79\00:12:07.16 Please get that white spatula, white spatula. 00:12:07.19\00:12:08.56 What's happening right now, we're trying to 00:12:08.71\00:12:10.08 make an actual base. That white spatula, 00:12:10.11\00:12:12.81 this one. Yeah, yeah. Use that one there, 00:12:14.13\00:12:16.16 kind of move things around a little bit. Okay. 00:12:16.23\00:12:18.65 And we wanna make sure we don't, 00:12:18.68\00:12:20.05 we don't cook that garlic or make it burn. 00:12:20.08\00:12:24.39 So just sauteing a little bit there, make it 00:12:24.45\00:12:27.91 translucent. As you're sauteing that, 00:12:28.03\00:12:30.89 we also have a major thing which is the curry, 00:12:31.34\00:12:34.93 now what's that, curry. This, we're gonna 00:12:35.02\00:12:36.39 make it curry. It brings it out, I'm gonna 00:12:36.42\00:12:37.79 sprinkle that on top and you can go ahead 00:12:37.82\00:12:41.60 and stir that in too and with that in mind 00:12:41.63\00:12:46.45 we're gonna take a forth of a cup, curry smells 00:12:46.48\00:12:49.40 good baby. Yeah, that smells good. 00:12:49.49\00:12:50.86 Yes it does. Okay we got to just fan that 00:12:50.89\00:12:52.26 out there. Its working now baby. You can 00:12:52.29\00:12:53.66 smell it. Yes. And then oh wow, now what is 00:12:53.69\00:12:55.72 that. And this is the water. Oh water, 00:12:55.77\00:12:57.53 you got to do like here, there we go. 00:12:57.85\00:13:00.94 Right there, stir it Around and that makes into 00:13:02.19\00:13:05.69 like a thick gravy. Alright. Oh I see. 00:13:05.72\00:13:07.80 Its looking like thick gravy. But for sake of 00:13:07.83\00:13:09.51 television you know it's going to, you know 00:13:09.57\00:13:11.04 it'll look down a little bit. It then calls for 00:13:11.13\00:13:13.49 the potatoes. And the potatoes are gonna 00:13:13.52\00:13:14.92 cook until the potatoes really get tender. 00:13:14.97\00:13:18.01 So we're gonna go ahead and call for two 00:13:18.14\00:13:19.63 cups of water, one forth already I put into 00:13:19.66\00:13:22.37 this mixture, so we're gonna go ahead and 00:13:22.68\00:13:24.05 put the potatoes in, already cubed, okay. 00:13:24.08\00:13:27.79 Alright, alright. We're gonna also put in our 00:13:30.87\00:13:33.10 garbanzo beans, garbanzo beans, that are 00:13:33.18\00:13:35.79 already cooked. It's the same as chickpeas. 00:13:35.82\00:13:38.45 Same thing, right, same thing, okay. We'll stir 00:13:38.56\00:13:40.40 that around. Okay. And normally what I do is we 00:13:40.43\00:13:45.36 let this cook down. Okay, alright. But we're 00:13:45.44\00:13:47.90 not going to let it cook down so, you know 00:13:48.16\00:13:49.94 we're gonna just kind of put everything there 00:13:50.44\00:13:52.53 one time and let it cook, okay. I'm gonna 00:13:52.57\00:13:54.90 go also put it there in my chicken style 00:13:54.97\00:13:57.59 seasoning. Okay. Alright. It helps to give 00:13:57.65\00:14:01.63 flavor. Now chicken style seasoning, 00:14:01.84\00:14:03.21 does not have any chicken. No chicken 00:14:03.42\00:14:04.97 whatsoever, it's mock, yeah, alright. 00:14:05.04\00:14:06.97 It's a mock and also it's a chicken style and 00:14:07.00\00:14:08.77 a beef style out there as well. Now those 00:14:08.91\00:14:10.28 who may not be able to get a chicken 00:14:10.31\00:14:11.78 style seasoning, what can they use in place. 00:14:11.81\00:14:14.08 Well really and truly if you can't find the 00:14:14.11\00:14:17.40 chicken style seasoning or the Bill's best 00:14:17.51\00:14:19.36 any other seasoning. We also have a 00:14:19.43\00:14:21.14 saltshaker substitute that was use also in 00:14:21.18\00:14:23.23 some of our cooking. And then on top of 00:14:23.27\00:14:25.11 that you can just use regular salt. 00:14:25.23\00:14:26.65 Because the curry is actually what makes the 00:14:26.81\00:14:28.90 flavor. That's true. More than the chicken 00:14:29.00\00:14:30.63 style seasoning does, okay but it kind of 00:14:30.70\00:14:32.07 gives a broth to it. You stir it down little a 00:14:32.14\00:14:33.89 more time there, okay. And then of course 00:14:33.92\00:14:35.98 I have with me the actual... 00:14:36.02\00:14:38.13 This is strips of course; there is a different 00:14:38.60\00:14:42.69 combination of strips on the market. 00:14:42.72\00:14:44.59 Number one is we're talking about a mock 00:14:44.62\00:14:46.69 chicken, and our mock beef. What I learned 00:14:46.76\00:14:49.51 in, in the islands was that they always has 00:14:49.54\00:14:52.38 some type of a meat base that goes inside 00:14:52.41\00:14:54.52 of that Roti. Because we know, when you 00:14:54.79\00:14:56.64 say curry, chickpeas and potatoes, it's actually 00:14:56.67\00:14:58.71 another name for Roti. Right, that's right. 00:14:58.78\00:15:00.27 And so with that in mind we are looking for 00:15:00.46\00:15:03.00 something to assimilate beef or chicken, 00:15:03.03\00:15:05.69 either one of those can go. They sometime use 00:15:05.75\00:15:08.48 a curry goat, yeah sure, in that respect. 00:15:08.51\00:15:10.97 So this is the mock. I found, I found like 00:15:11.14\00:15:13.34 there's different strips on the market and this 00:15:14.04\00:15:15.69 is a beef type combination and it is not 00:15:15.72\00:15:17.96 real meat, it's just a beef combination. 00:15:17.99\00:15:19.97 And this is normally soy based, is that correct? 00:15:20.02\00:15:22.39 Soy based, it's soy based and if you can't 00:15:22.42\00:15:25.06 find a soy based one you can certainly get 00:15:25.09\00:15:27.19 one, that maybe has a little gluten in it. 00:15:27.42\00:15:28.85 But some people have an intolerance to gluten 00:15:29.25\00:15:31.00 but this is more of a soy base, okay. 00:15:31.03\00:15:32.59 Stir that one more time for me Curtis there. 00:15:32.81\00:15:34.78 Alright. The name of the game is to get that 00:15:35.52\00:15:37.02 cooking and that will actually cook all the way 00:15:37.05\00:15:38.97 down once those potatoes get tender, 00:15:39.05\00:15:41.02 it will cook down. It will make a thick kind 00:15:41.67\00:15:43.48 of a gravy, believe it or not, okay. And I'm 00:15:43.51\00:15:46.63 going to for once again, for expediency sake 00:15:46.66\00:15:49.26 I'm gonna go ahead on and put in the mock 00:15:49.68\00:15:51.82 beef, alright. And we get that in our regular 00:15:52.78\00:15:54.85 grocery stores, regular grocery store. 00:15:54.88\00:15:56.35 So there's many different variations of the 00:15:56.38\00:15:57.77 mock beef, but, many variations. 00:15:57.80\00:16:00.32 So just used what's in your neighborhood, 00:16:00.43\00:16:02.97 what's in your neighborhood. And once 00:16:03.00\00:16:04.37 again this is when you talk about soy cooking, 00:16:04.40\00:16:06.73 the more it sits you know the better it's 00:16:06.81\00:16:08.80 going to get. We're gonna at this point put 00:16:08.83\00:16:10.76 our top on and we got our fire down and 00:16:10.79\00:16:14.08 we're gonna let it simmer until it turns into 00:16:14.11\00:16:16.36 a nice kind of a gravy, the potato because of 00:16:16.39\00:16:19.00 the starch in it, will actually thicken up and 00:16:19.03\00:16:21.01 turn into like a gravy type sauce and I'm 00:16:21.04\00:16:23.63 telling you. We're gonna take a break and 00:16:23.70\00:16:25.13 let this cook and then when we come back 00:16:25.16\00:16:27.03 we will gonna see is the Roti already 00:16:27.08\00:16:29.15 made up, so you wanna stay by. 00:16:29.26\00:16:31.16