Farm-to-Fork Friday: Getting a taste of the Caribbean from Sacramento

NEIGHBORHOOD TO LEARN HOW TO MAKE A JAMAICAN FAVORITE. WE’RE TAKING A TRIP TO THE CARIBBEAN ON THIS WEEK’S FARM TO FORK FRIDAY, WE’RE AT BODEGA KITCHEN AND COCKTAILS IN SACRAMENTO’S POCKET AREA. THIS BEAUTIFUL RESTAURANT SERVES ALL THE TASTES OF THE CARIBBEAN. IF YOU LIKE PUERTO RICAN FOOD, JAMAICAN FOOD, CUBAN FOOD, THIS IS THE PLACE TO GO. THE EXECUTIVE CHEF AND OWNER, RAFAEL JIMENEZ RIVERA, JOINS US THIS AFTERNOON. THANKS SO MUCH FOR HAVING US. YOU GUYS REALLY SERVE FARM FRESH FARM TO FORK FOOD HERE IN YOUR CARIBBEAN FOOD WE DO. YEAH, YEAH. WE’VE GOT OUR LOCAL TOMATOES OUT OF POCKET. FARMS. WE’VE GOT SOME GRILLED CORN SQUASH AND THEN WE’VE GOT OUR PLANTAIN HERE. I’M GOING TO PREPARE THIS PLANTAIN. AND WHAT ARE YOU GOING TO MAKE FOR US? SHOW US HOW TO MAKE TODAY. SO THIS IS A SWEET PLANTAIN. WE CALL IT MADUROS. SO YOU’RE GOING TO MAKE AN OXTAIL STEW. I’M GONNA MAKE A JAMAICAN OXTAIL STEW. WE’VE GOT THE SMOKED PAPRIKA HERE. CURRY POWDER. SAZON. WE’VE GOT THE CULANTRO. AND THEN I’M GOING TO TAKE THIS, UH, PLANTAIN HERE. I’M GOING TO GET CUT IT AT A BIAS. THIS IS GOING TO BE KIND OF LIKE A GARNISH FOR THE FOR THE FOOD HERE. AND THEN I ALSO GOT THIS ZUCCHINI THAT WE PUT ON THE GRILL HERE. THAT’S ALSO GOING TO BE PART OF IT OKAY. SO YOU GRILL THAT YOU FRY YOUR PLANTAIN. IT LOOKS LIKE THIS AFTER. AND THEN WHAT DO YOU DO AT THAT POINT. SO AFTER THAT I’M GOING TO GET OVER HERE. I’VE GOT THE THE THE CURRY UH COOKING OVER HERE. I’VE GOT THE OXTAIL COOKING OVER HERE. I’M GOING TO ADD SOME OF THESE TOMATOES TO THAT AS WELL. ALL RIGHT. AND THEN I’M GOING TO PUT THIS OVER HERE. LOVE THAT YOU PUT IT OVER A BED OF RICE. BED OF GARLIC RICE. AND HOW DID YOU MAKE THAT SAUCE. YOU PUT CURRY IN THERE. THE CURRY WE PUT THE SMOKED PAPRIKA. THE SAISON WHICH IS A LIKE A PUERTO RICAN SPICE. UM, WE PUT SOME CULANTRO, WHICH IS A PUERTO RICAN HERB, AND THEN WE’VE GOT THESE DELICIOUS OXTAILS THAT HAS BEEN SLOWLY BRAISING FOR 12 HOURS. WOW. SO IT REALLY DOES FEEL LIKE WE’RE GOING TO JAMAICA WITH THIS DISH. AND THEN LITTLE FROST THING HERE ON THE CAKE, PUT A LITTLE MADURO HERE. THE SWEET PLANTAIN. REALLY YUM. ACCENTUATES THE FLAVORS WITH THE CORN. AND JUST A LITTLE CILANTRO HERE YOU’RE FINISHING IT OFF WITH SOME GRILLED CORN AND CILANTRO. IT LOOKS AMAZING. RAFAEL, THANK YOU SO MUCH FOR HAVING US FOR THIS WEEK’S FARM TO FORK FRIDAY FRO