You got the whole father sort of bean.

What did you do?

You mess it up.

Why seven every time.

All right, I'm back with part two of the Siri's that nobody asked for last time we did this.

I tried making a traditional Korean meal for the very first time, and it was quite a journey.

I've always wanted to improve my skills and learn more about other cultures.

So this week, I've asked my best friend, Andrew, to send me his mom's best Haitian recipe, and we'll see how well this turns out.

All right, cops it up, E No.

I asked you for your mom's best Haitian recipe.

Give it to me.

What is?

It s oh, what I sent you specifically was let you, which is kind of like a vegetable stew poured over rice.

It's a green metal e.

People do anything in there from beef to check in the port.

And because you're from marijuana, I sent you the crab one, so Oh, wait.

They have a crab one.

Okay, I go rock with that weight.

So where do I get the crab?

From where do I buy the crab?

No, it's like a whole crab.

Wait.

Like I cook the crab myself.

E got this positive energy.

All right, I do got this, But just in case of your mom's phone we'll wear at the grocery store, we're gonna go in and try to find everything.

So let's see.

Oh, Watercress, watercress, e way e one crab.

We could dio eyes.

That good enough?

No, Andrew, I just spent $107 Better.

Enjoy.

This meal is currently 8.

30 in the morning.

I want to go back to bed, but have got bills to pay.

What?

What?

It's the real me today.

We're making the crab leg.

You got my apron.

Cut your cats, baby.

Let's get it.

Oh, all right.

First thing we're gonna do is cook these crabs.

Thankfully, I think they're dead.

Thanks.

Oh, my God.

Hey, this is a great mix Tape cover.

I'm not too sure how to cook crabs, actually, so I'm gonna call my lifeline today.

Mom.

ST chest wastage.

I e don't know how to cook this crab eso.

I need to Oh, okay.

You have to take a big knife.

We can cut this crab in four traffic.

Very fine.

Go ahead.

You scared?

I'm pretty scared.

I'm not gonna I'm pretty scared.

I'm just gonna go for I'm just gonna go for it.

You just go radio.

Good job.

One more time.

What?

Time to come out.

E o out.

How do you see it on your knee.

Okay.

E got this.

Kansas City inspire rub E no.

Okay.

You're gonna put a little bit off Solved.

A little bit of luck.

Backwards.

All right.

A little bit of salt, A little bit of salt.

A lot.

Not a lot.

Nice.

You got the whole father solid me.

What did you do?

You mess it up?

Yeah, a little bit.

So how important is this dish in Haitian culture?

Haitian culture.

Usually we don't use Spanish.

We use something that called Lalo.

It's very slamming.

It's a green leaves, but it's very, very good for you.

What you think is the most important ingredient.

The season.

E e.

Oh, thank you so much, Mom.

Saying just I'll talk todo all right.

After talking to Andrew's mom, I feel a lot better.

E feel good.

Sun is shining.

Let's get this like, um, baby, we're gonna put the lid on top set it too low on let it simmer for 45 minutes while we listen to black pink in you.

Every, uh, All right, it's been 45 minutes.

You were in the shot.

My good.

Sir.

Get out of the shot.

All right.

It's been 45 minutes.

This thing has been boiling away.

Let's see what it looks like.

E All right.

All he said in the recipe was the green will get dark as you boiled it e it looks dark.

All right.

Thing I'm concerned about is like it's still like soup.

Alright, I'm just gonna let this go for 10 more minutes and then we'll check it one more time after a quick commercial break around three.

Baby.

Hopefully this one.

Why is this so soupy?

It's just like straight water.

Let me call Andrew Quick thing Eyes.

This supposed to be like soupy?

No, it's supposed to be like big chili.

Honestly, it looks like it looks just like spinach soup.

At this point, we Oh, alright.

I'll make it tastes alright.

That's all that matters, right?

I'll talk to you later.

E feel he just needs more of everything higher.

There's a lot more salt, black pepper, So just a little bit e Think it's missing something.

Oh, this is it.

This is it.

Yeah.

I'm gonna get roasted in the comment.

Second, I tell.

Oh, yeah.

Oh, yeah.

All right, look, I know it's not super authentic, but this looks good.

It smells good If I say so myself.

E killed it.

E had to make some minor adjustments, but at least it tastes good.

I'm gonna pack this up, standing over to Andrew, and we'll see what he thinks.

Alright?

Just got the box.

It feels a little heavy, so thank you.

Packed a bunch.

It might be a good amount of food.

All right, let's e crab up front.

E Everybody's hungry.

All right.

Upon initial inspection, it does look really good.

I'm not gonna lie.

Thio smell kind of hit me and my nose.

I like that.

I'm really with it.

Let's warm it up.

It's frozen until we got Yeah, I'm a man of my word.

I told you, right, I will say it looks the part.

All right, so here we go.

Okay.

Okay.

E, I'll give you a solid seven.

Okay, Good.

I'll take it.

I'll take it season.

It was surprisingly good.

It probably is a little bit more salt.

Describe the flavor for me.

What do you tasting?

Peppery?

Salty?

What you're tasting.

I am tasting a little bit.

A smoky, a savory savory like savory, sweet, smoky like from the Kansas City.

And spy was his thing.

You put this in this book, You put your What did I say?

I told you it was good, right?

It is good.

I told you I e honestly, you went grocery shopping.

You talk to my mom.

I know you've been trying to expand your cooking into other cultures and stuff e like for your first attempt.

It was definitely solid.

Six steps up.

Alright, I'll take it.

I'll take it.

Be honest.

Would you expect to find this in your pantry anytime soon?

No, No, thank you.