Ep 10. Episode 10

Food Safari is a popular Australian television series that celebrates the diverse cuisines and cooking styles of cultures around the world. Season 1 is a fascinating journey that takes viewers on a culinary tour of over 30 different countries, exploring their traditional and modern dishes, ingredients, and techniques. In Episode 10 of the season, the focus is on Caribbean food.

Viewers are introduced to the vibrant and colorful cuisine of the Caribbean, which draws inspiration from the various cultures that have influenced the region's history, including African, Indian, European, and Indigenous. Host Maeve O'Meara travels to Sydney's Caribbean community, where she meets with local cooks and chefs to discover their favorite recipes and cooking secrets.

The episode begins with an introduction to the quintessential Caribbean dish, Jerk Chicken. O'Meara visits a Jamaican restaurant in Sydney, where she learns how to make this spicy and smoky chicken dish, which is marinated in a blend of herbs and spices, including allspice, nutmeg, thyme, and scotch bonnet peppers. She also discovers the history behind the dish, which originated among African slaves in Jamaica who used the spice marinade to preserve their meat.

Next up is a trip to Trinidad and Tobago to explore the island's famous street food, Doubles. O'Meara meets with a local vendor who shows her how to make this popular snack, which consists of a fried dough called bara, topped with spiced channa (chickpea) curry, and garnished with tamarind and mango chutneys, cucumber, and hot sauce. She also learns about the significance of Doubles in Trinidadian culture, where it is often eaten for breakfast or as a late-night snack after a night of partying.

Moving on to Guyana, O'Meara discovers the country's traditional stew, Pepperpot. She meets with a Guyanese chef who explains that Pepperpot is a hearty meat stew made with beef, pork, cassareep (a sour cassava sauce), and a mix of aromatic spices, including cinnamon, cloves, and orange peel. She also learns that Pepperpot has a unique cooking method, where the stew is simmered for hours until the meat is tender and the flavors are fully infused.

The last destination on O'Meara's Caribbean food tour is Haiti, where she is introduced to the country's national dish, Griot. She visits a Haitian restaurant in Sydney and watches the chef make this delicious and crispy pork dish, which is marinated in a mixture of lime juice, garlic, and Scotch Bonnet peppers, then fried until crispy and golden. She also learns about the history and cultural significance of Griot in Haiti, where it is often served during festive occasions, such as weddings and carnival celebrations.

Throughout the episode, viewers are treated to stunning visuals of the vibrant Caribbean landscapes, as well as the colorful and enticing dishes that are prepared. The show also delves into the cultural and historical significance of the four dishes highlighted, providing a deeper appreciation for the diversity and complexity of Caribbean cuisine. From spicy Jerk Chicken to tangy Doubles and hearty Pepperpot, this episode of Food Safari is an exciting and delicious journey into the heart of Caribbean food.