**A Taste of Jamaica: A Culinary Journey with Chef Alfred**

As we sat down to enjoy a delicious meal at Chef Alfred's kitchen, I couldn't help but notice the unique blend of flavors and ingredients on display. "This is actually the tail of a it's really good though this is the r where I have beef cooked up by head chef Alfred K," Chef Alfred said with a smile. The dish was a slow-cooked oxtail curry, with a rich and deep flavor profile that had me salivating.

The oxtails were tender and fell off the bone, with a nice char on the outside from the high heat of the kitchen. "This looks outstanding I like that sure all that flavor in the bone really makes that nice and deep and Rich nice and tender just Falls right off the the B that's a nice dish it's tender very flavorful meat you go some places oxtails like eating rubbers but this is very T and this is the curry oxtail this is the curry," Chef Alfred explained, proudly displaying his culinary creation.

As we chatted with Chef Alfred, I asked him about the inspiration behind the dish. "I would say so you can I did you will I okay now it's ready to serve this looks outstanding I like that sure all that flavor in the bone really makes that nice and deep and Rich nice and tender just Falls right off the the B that's a nice dish it's tender very flavorful meat you go some places oxtails like eating rubbers but this is very T and this is the curry oxtail this is the curry," he replied.

I couldn't help but agree with Chef Alfred, as I took my first bite of the oxtail curry. "this I could get going on oh man you love o that's awesome o I'm salivating spicy not too spicy at all I gargo with Tasco mostly spicy that's what Jamaicans like spicy foods I always get spicy beef patty almost like a national dish while everyone in Jamaica eats it it's like a meat turnover don't was get a super spicy give me super spicy super spicy right that's got like 45 peppers in there that's fantastic that's the Jamaican hamburger Jama hamburger pretty the little red dots means four red dots means super hot means trouble," I said, trying to contain my excitement.

Chef Alfred chuckled at my enthusiasm. "That's legit and if you want legit what is exactly in here uh it's a big tail yep tail of a pig with stupes if you don't have the pig tail in it I don't think it's a full dish I don't see you jumping in on this I ain't hungry I ain't hungry well there's another one down there drivings and Dives pigtail strange you get out of the mind that it's a pig's tail and you just enjoy the flavor very nice this have the best food and it's not only Jamaica you cannot go into a mainstream Chinese restaurant and find dishes like these Swan which is the noodle soup with barbecued pork chicken and shrimp the fuga that's bitter melons stuffed with shrimp and pork cuz Chinese food that we used to get in Jamaica pork and ham Cho it's delicious that's pork belly with pickled mustard green that they're making by the gallon so we put the pork in a little sugar just one tablespoon yeah a little salt I ey ball it so about a tablespoon and a half yeah mushroom sauce mushroom soy bean sauce 2 tbspoon one of my favorite this is oyer sauce oyster sauuce Ginger and since it's going to sit there and stew you don't have to worry about chopping it up okay green onions about a cup of those white onions too white on water water yes there you go guys holy garlic Batman how much uh that much I have Johnny garlics I guess that's Jamaica garlic sesame oil black beans how long do we put on this stove I half yeah I got to tell you Alfred this is the most unique layout of food I've seen really oh yeah I don't think I can buy that at Myers's restaurant supply we made that no yeah we did really I want taking it up with some corn starch like a r like a slurry yeah whatever they want to call it whatever I want to call it so Ino the Pickled mustard greens five minutes another five minutes let it set up a it's looking good now you're talking to me and that alive see the sauce on that is money big deep rich flavor that's good a little bit Tangy and at the same time it's a little sweet almost every day I always like to have a home cook meal we always like the Jamaican dishes cuz I can't cook them at home so you come and get your fix here right I like it C go you have to come in and try it for yourself it's just delicious we called it a humongous order and you're just snacking on yours while you're waiting for the order right I like the way you roll keep these send them to my mom be so proud of me I wouldn't want anyone else to cook this dish."

As I finished my meal, I couldn't help but feel grateful for Chef Alfred's passion and creativity in the kitchen. "This is a taste of Jamaica," he said with a smile, "and I'm happy to share it with you."

"WEBVTTKind: captionsLanguage: enyou ever find yourself cruising around town thinking well I want some Jamaican food you know like some stewed oxtail or maybe some curried goat or better yet some stewed peas with pigtail well if you're in Kendall Florida you're in luck you got to come and check out this joint Jamaica Kitchen on point lips burning tongue burning s you want some water food is excellent this is pretty much authentic as it can get like Jamaican Jamaican yes very Jamaican I'll be back tomorrow to get St PE and pigtail yep she said Pig D it's quite good or how about some stewed Oxdale or some curry goat wow and check this out I'm having a Chinese chicken in a Jamaican restaurant what kind of food do you call this Jamaican and Jamaican Chinese cry shrimp with white rice it's the food Cheryl chin and her husband Anon grew up on in Jamaica just ch where Chinese immigrants including many of their relatives had been settling for decades three of my grandparents are from China my own parents were born in Jamaica and the recipes just been passed on for years I'm from Jamaica originally and I love both now why don't you call a Jamaican Chinese restaurant we consider ourselves Jamaicans first so they're doing the Jamaican Classics the St tail this is actually the tail of a it's really good though this is the r where I have beef cooked up by head chef Alfred K start with some water all spice this is all spice not Chinese F spice garlic powder brown sugar chicken base salt ketchup go Scot bed pepper three of them that's why you wear the glove GRE onions regular onions we're almost filling poot up what will come now when it start boiling tomato soy sauce soy sauce thick soy sauce though he that's not like regular soy sauce is it mushroom with soy sauce oh mushroom soy sauce and Browning Browning caramel oh to add some color to it yes okay put it now fire put a lid on it let it simmer for what 3 hour tour okay then you be Ginger I'll be Gilligan like the never ending pot Symphony lot of stewing is the basis of Jamaican cooking I would say so you can I did you will I okay now it's ready to serve this looks outstanding I like that sure all that flavor in the bone really makes that nice and deep and Rich nice and tender just Falls right off the the B that's a nice dish it's tender very flavorful meat you go some places oxtails like eating rubbers but this is very T and this is the curry oxtail this is the curry oh I want to try some Curry oxtail that's it this I could get going on oh man you love o that's awesome o I'm salivating spicy not too spicy at all I gargo with Tasco mostly spicy that's what Jamaicans like spicy foods I always get spicy beef patty almost like a national dish while everyone in Jamaica eats it it's like a meat turnover don't was get a super spicy give me super spicy super spicy right that's got like 45 peppers in there that's fantastic that's the Jamaican hamburger Jama hamburger pretty the little red dots means four red dots means super hot means trouble where was I on this to if you keep eating it here the here guys sorry I'm not hot I totally handle this that's legit and if you want legit what is exactly in here uh it's a big tail yep tail of a pig with stupes if you don't have the pig tail in it I don't think it's a full dish I don't see you jumping in on this I ain't hungry I ain't hungry well there's another one down there drivings and Dives pigtail strange you get out of the mind that it's a pig's tail and you just enjoy the flavor very nice this have the best food and it's not only Jamaica you cannot go into a mainstream Chinese restaurant and find dishes like these Swan which is the noodle soup with barbecued pork chicken and shrimp the fuga that's bitter melons stuffed with shrimp and pork cuz Chinese food that we used to get in Jamaica pork and ham Cho it's delicious that's pork belly with pickled mustard green that they're making by the gallon so we put the pork in a little sugar just one tablespoon yeah a little salt I ey ball it so about a tablespoon and a half yeah mushroom sauce mushroom soy bean sauce 2 tbspoon one of my favorite this is oyer sauce oyster sauuce Ginger and since it's going to sit there and stew you don't have to worry about chopping it up okay green onions about a cup of those white onions too white on water water yes there you go guys holy garlic Batman how much uh that much I have Johnny garlics I guess that's Jamaica garlic sesame oil black beans how long do we put on this stove I half yeah I got to tell you Alfred this is the most unique layout of food I've seen really oh yeah I don't think I can buy that at Myers's restaurant supply we made that no yeah we did really I want taking it up with some corn starch like a r like a slurry yeah whatever they want to call it whatever I want to call it so Ino the Pickled mustard greens five minutes another five minutes let it set up a it's looking good now you're talking to me and that alive see the sauce on that is money big deep rich flavor that's good a little bit Tangy and at the same time it's a little sweet almost every day I always like to have a home cook meal we always like the Jamaican dishes cuz I can't cook them at home so you come and get your fix here right I like it C go you have to come in and try it for yourself it's just delicious we called it a humongous order and you're just snacking on yours while you're waiting for the order right I like the way you roll keep these send them to my mom be so proud of me I wouldn't eat broccoli but I'll scarf down a pigtail yeah makes senseyou ever find yourself cruising around town thinking well I want some Jamaican food you know like some stewed oxtail or maybe some curried goat or better yet some stewed peas with pigtail well if you're in Kendall Florida you're in luck you got to come and check out this joint Jamaica Kitchen on point lips burning tongue burning s you want some water food is excellent this is pretty much authentic as it can get like Jamaican Jamaican yes very Jamaican I'll be back tomorrow to get St PE and pigtail yep she said Pig D it's quite good or how about some stewed Oxdale or some curry goat wow and check this out I'm having a Chinese chicken in a Jamaican restaurant what kind of food do you call this Jamaican and Jamaican Chinese cry shrimp with white rice it's the food Cheryl chin and her husband Anon grew up on in Jamaica just ch where Chinese immigrants including many of their relatives had been settling for decades three of my grandparents are from China my own parents were born in Jamaica and the recipes just been passed on for years I'm from Jamaica originally and I love both now why don't you call a Jamaican Chinese restaurant we consider ourselves Jamaicans first so they're doing the Jamaican Classics the St tail this is actually the tail of a it's really good though this is the r where I have beef cooked up by head chef Alfred K start with some water all spice this is all spice not Chinese F spice garlic powder brown sugar chicken base salt ketchup go Scot bed pepper three of them that's why you wear the glove GRE onions regular onions we're almost filling poot up what will come now when it start boiling tomato soy sauce soy sauce thick soy sauce though he that's not like regular soy sauce is it mushroom with soy sauce oh mushroom soy sauce and Browning Browning caramel oh to add some color to it yes okay put it now fire put a lid on it let it simmer for what 3 hour tour okay then you be Ginger I'll be Gilligan like the never ending pot Symphony lot of stewing is the basis of Jamaican cooking I would say so you can I did you will I okay now it's ready to serve this looks outstanding I like that sure all that flavor in the bone really makes that nice and deep and Rich nice and tender just Falls right off the the B that's a nice dish it's tender very flavorful meat you go some places oxtails like eating rubbers but this is very T and this is the curry oxtail this is the curry oh I want to try some Curry oxtail that's it this I could get going on oh man you love o that's awesome o I'm salivating spicy not too spicy at all I gargo with Tasco mostly spicy that's what Jamaicans like spicy foods I always get spicy beef patty almost like a national dish while everyone in Jamaica eats it it's like a meat turnover don't was get a super spicy give me super spicy super spicy right that's got like 45 peppers in there that's fantastic that's the Jamaican hamburger Jama hamburger pretty the little red dots means four red dots means super hot means trouble where was I on this to if you keep eating it here the here guys sorry I'm not hot I totally handle this that's legit and if you want legit what is exactly in here uh it's a big tail yep tail of a pig with stupes if you don't have the pig tail in it I don't think it's a full dish I don't see you jumping in on this I ain't hungry I ain't hungry well there's another one down there drivings and Dives pigtail strange you get out of the mind that it's a pig's tail and you just enjoy the flavor very nice this have the best food and it's not only Jamaica you cannot go into a mainstream Chinese restaurant and find dishes like these Swan which is the noodle soup with barbecued pork chicken and shrimp the fuga that's bitter melons stuffed with shrimp and pork cuz Chinese food that we used to get in Jamaica pork and ham Cho it's delicious that's pork belly with pickled mustard green that they're making by the gallon so we put the pork in a little sugar just one tablespoon yeah a little salt I ey ball it so about a tablespoon and a half yeah mushroom sauce mushroom soy bean sauce 2 tbspoon one of my favorite this is oyer sauce oyster sauuce Ginger and since it's going to sit there and stew you don't have to worry about chopping it up okay green onions about a cup of those white onions too white on water water yes there you go guys holy garlic Batman how much uh that much I have Johnny garlics I guess that's Jamaica garlic sesame oil black beans how long do we put on this stove I half yeah I got to tell you Alfred this is the most unique layout of food I've seen really oh yeah I don't think I can buy that at Myers's restaurant supply we made that no yeah we did really I want taking it up with some corn starch like a r like a slurry yeah whatever they want to call it whatever I want to call it so Ino the Pickled mustard greens five minutes another five minutes let it set up a it's looking good now you're talking to me and that alive see the sauce on that is money big deep rich flavor that's good a little bit Tangy and at the same time it's a little sweet almost every day I always like to have a home cook meal we always like the Jamaican dishes cuz I can't cook them at home so you come and get your fix here right I like it C go you have to come in and try it for yourself it's just delicious we called it a humongous order and you're just snacking on yours while you're waiting for the order right I like the way you roll keep these send them to my mom be so proud of me I wouldn't eat broccoli but I'll scarf down a pigtail yeah makes sense\n"