Chef Kadri Hajdaraj, of Kokomo NYC and Oxkale NYC, joined Cheddar News in studio to showcase some of his favorite Caribbean cuisines.

<div class="block">Chef Kadri Hajdaraj, of Kokomo NYC and Oxkale NYC, joined Cheddar News in studio to showcase some of his favorite Caribbean cuisines.</div>

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Cooking With Kadri Hajdaraj

Welcome back to need to know everyone. I'm Christian Show here, Ch Studios in New York City. And my next guest is a chef at two Caribbean restaurants here in the city, Coo and YC and Scale and YC. He joins me to talk about Caribbean cuisine and show us how to prepare some eight dishes. So chef, he joins me now, chef. Thank you so much. I'm gonna come and join you. It looks so good. Let's get started. What do we have? Well, thank you for having us. We have our a Caribbean harvest bowl and we also have our wild mushroom, truffle flatbread. Amazing. They look, they smell so good. Thank you. Thank you. How do you make them? Well, we brought some stuff that will help us prepare. Yeah. Sorry for the mess that we're about to create here. I'm just excited to eat them. All right. So this is the flatbread. Great. And while you're preparing that we're gonna put the dough out a little bit of flour to help it uh stick. Is that right? Or just kind of take it just to, to, to help us. So it doesn't stick in our hands. And doesn't stick in the surface. It takes its own shape, uh delicious. And this is Caribbean cuisine. So, go ahead. I don't want to interrupt you. We do have our mixed wild puree and we use it for a sauce here. It's a baby bell, a baby bell mushroom, oyster and porcini mushroom that we pureed for you today. So good. Nothing like fall for chefs. This is Christmas. OK. So that's basically the, instead of marinara. That's the puree that we, that's a puree. OK. It's supposed to, we have the mushrooms and go over here some roasted a fall topping. They are, there are about 10 to 12 different mushrooms and you find them mostly in the fall. Uh porcini and oyster that we pureed are two of them. Maybe Portobello. It's more OK. So we got the pizza. So what's next? Next? It is our harvest Caribbean b we took a trip all the way to Trinidad to learn the culture where this actually comes from. So wild rice and beans uh with a lot of the coconut and all the, the seasoning and aromas that come from, from Caribbean. Uh not just from Jamaica, but you're doing that and talking, I'm gonna dig into the flatbread because before we do that, we can't say Fall without some black truffles. Oh my gosh. Now this is living on Friday the 13th chef you're gonna make, I'm so hungry. OK. So now I'm gonna enjoy this. You can keep talking, but I'll certainly tell you how I feel. I need to make sure that I get a truffle. Smells good. Thank you so much. Uh Our roasted squash here, ball theme is something that we all enjoyed. Uh We have some uh fried uh golden uh plants here. I'm gonna take another bite. Let me tell you, tell me what you think. This is amazing. So, and then there's a mozzarella on top of it. Right too. The mozzarella is a plant based mozzarella. Yeah, I can taste that. It tastes really good. It's like a, a mozzarella though. That's right. Uh We're doing just a little bit of goat cheese. Our favorite sauce, a garlic aioli traditional Trinidadian sauce that we, you get that sauce on there. We're going to leave it there. Stay with us, everyone. We'll have more chutter news in a full belly after the break.