Відео

Bonnett pepper

Wrong one kmt

Goat, bone in beef, cow foot

I use plantain, potato and yams and dumplings

South Africa has a seasoning packet that lit the bouillon up with flavors. I couldn't find all the products that i use in the US, so i found this seasoning packet forgot what it is called, but it was super good!

Love our Native Indian dish bouillon--I made bouillon in different ways almost every week while I were in South Africa.

I miss home so much. Big up the Bahamas. I Bahamian. Born to both Bahamian parents. Living in North West Florida. Grandson to Yama Bahama.

This looks delicious ❤😮😊🎉

👌

The Belizian way is to make them more like American breakfast biscuits but like round bread cakes. They are journey cakes called Johnny cakes.

When I saw you clean the goat the ancestral three part water wash, acid vinegar then salt wash I was almost cheering. I see too many people picking up on ways from their environments and not properly cleaning their meat. I sometimes soak my goat in pomergranates or mostly pomergranates and part real cranberry juice. Not the fake Ocean Spray stuff.. It depends on what I'm using it for.

We call it grits and malt-o-meal. I prefer to eat mine with a sadza sauce of tomatoes, red and yellow onions, hot peppers, garlic, stewed on the stove then used as a garnish. Otherwise I follow my southern ancestor and switch up between sweet like maple bacon, berries or fruit, nuts, and cinnamon toast or with seafood, or make it cheesy. or just with and medium overeasy egg on top.

This is pretty standard for a holiday macaroni and cheese in the black community in the US. Of course each household has their own cheese preferences and ingredient preference. In place of evaporated milk some may use sour cream, cream cheese, half and half, or regular milk. making it a bit spicier with fresh peppers has been done. Cilantro, green onions, shrimp, red pimentos which I like along with feta cheese also. I like to save the gouda for the mashed potatoes.

I made bouillon following your instructions… GIRL… now my husband thinks I make the best bouillon. Thank you and keep up the good work. I made a big pot and no left over

I'm making that for Thanksgiving

add a couple of cubes of l ame veritab lian paniye and d olive 😅f ever in plateau central. You get the best fresh lame

Thank you for your videos it helps me a lot

My family stems from the generational bowels of Louisiana. Yes, this is not too much different from the famed and flavorful recipes of ancestral dishes. Of course a tweek here or there, to each their own but this is revealing of our African and Caribbean connections. Many cultures around the world do not know or would not be willing to admit the impact of Black people's cuisines, enhanced and profound flavors, and seasonings on their culture's dishes. I mean, who was doing the majority of cooking and other labors.

Nice but it is not meatless if you are using Maggie Cubes . . . Maggie Cube ingredients include "CHICKEN FAT & DEHYDRATED CHICKEN" 😑

First time making it and it was a success thanks to you! It was so good! Thank you

Can you just cook it without the Curry seasoning or is it needed.?

I made this STEP BY STEP for my family and they loved it 😍 I'm making it again this week

Looks yum definitely going to try it new subscriber

You never try coconut milk that makes it even better try it next time and tell me well done ...well done ❤❤

I don’t think you are supposed to chaude red meat. Every old Haitian know that it makes the meat tough. Sazon has red dye in it, risk of cancer, please stay away

Listen...... sis, I've been popped in the eye, in the neck, on my lip, on my scalp frying griot....... BUT....... it's so worth it! 😂 I call my burn marks my griot badges of HONOUR.😂❤ I enjoyed this sis

I like the way you cook it. I’ll try it. Thank you ☺️.

Ahahh

Please stop adding Maggi to your food. It's straight up MSG. Learn to make your own flavoring using tumeric, paprika, ginger, etc.

I just love your personality!😊

If I put too much parsley, how can I tone down the flavor?

That's what I remember Lambi Aubergine looks like. I used to work in a Haitian restaurant in NYC. Best food ever, besides Cuban (I'm Cuban ;-)), of course.

Haven't made this in a while. My mouth is 💦.

It’s Sept 2024 and I cooked this today. I followed the instructions to the tee and BABYYYY it is so so good. Thank you. I will be trying more of your other meals. And yes this is the best that I have tasted.

Pouring boiling water into a plastic container leaches out forever chemicals into your food

I want to make this for my Haitian husband. I'll make sure to leave a review.

Looks good but you put to much belle pepper ❤

My Niece has a video on UTube where she is making this, she just made it for her & I yestrdy, U talkn about GOOD!! 🤩

Born to Bahamian parents and loving this.

Luv this style

I noticed you put more seasoning before the butter

I surprised my Haitian husband tonight for his birthday. He has been craving legume, but has been too busy to make it. I added oxtail (his favorite), but otherwise followed your video and it was a hit! Thank you!!!

Great recipes! As for the all spice my mom usually put it in a piecr of foil and stick holes in it and then its placed in the pot. That way you get the flavor without having the all spice berries.

Wow you really good, thank you, can you make Bouyon, I’m not sure if I spell it right

On my first visit to Nassau I had yellow grits and tuna and it was soooo delicious. Waiting for your tuna video and then I will make it together Thank you so much from Germany

DO YOU USE GREEN OR YELLOW PLINTIN

Haitian ppl are extra. I’m having a Spanish version since there’s no Haitian restaurant near me

I was so intimidated to make this but looking at your video i feel so much better about it.

No Maggie cubes keep it healthy !

Can you do a video on how to fry the green plantain and the ripe ones Thanks and it looks so delicious