Beautiful job, I am from Jamaica, and I was raised by my Grandparents who were farmers. My Grandpa planted a wide varity of crops, so I grow up eating all natural foods, but at age fifteen, I was moved to the UK, and that was my first introduction to packaged goods which of course did'nt taste the same as what I had back home. Anyway, I am now much older and wiser, and for health reasons, I have returned to the old ways of preparing foods, and this is how I came across your beautiful video. I have just invested in a high power blender to grind up nuts and dry corn, and also a food dehydrator both of which I caught on sale on Amazon US, and I am raring to go. Thanks again for sharing your knowledge with us. Please keep up the good work. Have a Glorious day.
Thanks dear. Yes indeed, in Ghana, we always cook from scratch and the taste of real food can never be compared to packaged foods. I got introduced to packaged food when I relocated to UK but I never got into it. I always source my own ingredients and make everything from scratch. I’m so glad you find my recipes useful and you will never regret your purchase, it will really serve you well. Thanks so much for watching and keep in touch🙏🏾
Easter greetings to you, I really appreciate you responding to my message. I noticed that is something you do for your followers which makes you stand out from alot of UA-camrs. This shows how much you care. Thanks again. I am now a subscriber.
Easter greetings to you too. Only fair to give some time back after taking your time to comment. I really do appreciate each and everyone of you. Thanks for your kind words 🙏🏾
I really appreciate this video thanks so much. My question is the corn meal available here is rough not smooth so how do I go about it since you didn't touch on that
It would depend on how course it is. From experience sometimes course cornmeal when soaked and left to ferment becomes smooth at the end of the process. I recently used some cornmeal from Italy and it was course but it became perfect at the end. You can soak just a cup for a week if you live in cold climate and see if it’s still course then you can grind it (dry) in your blender for a bit. I hope it helps. You can dm me a picture or short video of it on Instagram so I can specifically advise. @bezalea_foods Thanks for watching🙏🏾
i have tried the first step before.. a fellow youtuber showed me but i didnt get the exact, is not because its not a good method but i have realised the yellow corn in germany is a not not for fermentation.. i wipl try the 3rd and 4th and see . i actually love the 3rd method
Oh saa? Me dea that’s what I use for my cassava dough mpo and it always works. Oh really? Germany yellow corn can’t ferment? 😂😂😂 German foa mu sorry wai😂😂 bye menua
My Sweet Mimi😍 yes dear, I soaked the yellow corn for 3 days and after blending and adding to the maizemeal I let it ferment for 4 days. I hope this helps and thanks for all your support wai. God bless you bebree 🙏🏾❤️
You are most welcome dear. For all of the doughs, not just the 4th, you’d preserve it the same way as normal corn dough, set it in a cool dry place and cover it with a plastic bag or cling film and it should store for up to a month. You have to scrap the top layers off before you take some to cook. Also if you store them (in smaller portions)in the freezer then you will definitely finish it before it spoils. Depending on how your refrigerator works, you can store it in there for months. I’m able to store mine in the refrigerator for up to three months because it always finishes by then. I hope this helps. 🙏🏾
Hello dear, thought I haven’t tried that before I doubt if it will work. But as always you can give it a go and see, you may never know. Hope this helps. Thanks for watching 🙏🏾
You should add more water and blend and use my first method and see that is if you have access the whole corn. But if the corn meal works dea why not. No stress Koraa😂 thanks Rosy🙏🏾❤️
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Beautiful job, I am from Jamaica, and I was raised by my Grandparents who were farmers. My Grandpa planted a wide varity of crops, so I grow up eating all natural foods, but at age fifteen, I was moved to the UK, and that was my first introduction to packaged goods which of course did'nt taste the same as what I had back home. Anyway, I am now much older and wiser, and for health reasons, I have returned to the old ways of preparing foods, and this is how I came across your beautiful video. I have just invested in a high power blender to grind up nuts and dry corn, and also a food dehydrator both of which I caught on sale on Amazon US, and I am raring to go. Thanks again for sharing your knowledge with us. Please keep up the good work. Have a Glorious day.
Thanks dear. Yes indeed, in Ghana, we always cook from scratch and the taste of real food can never be compared to packaged foods. I got introduced to packaged food when I relocated to UK but I never got into it. I always source my own ingredients and make everything from scratch. I’m so glad you find my recipes useful and you will never regret your purchase, it will really serve you well. Thanks so much for watching and keep in touch🙏🏾
Easter greetings to you, I really appreciate you responding to my message. I noticed that is something you do for your followers which makes you stand out from alot of UA-camrs. This shows how much you care. Thanks again. I am now a subscriber.
Easter greetings to you too. Only fair to give some time back after taking your time to comment. I really do appreciate each and everyone of you. Thanks for your kind words 🙏🏾
I really appreciate this video thanks so much. My question is the corn meal available here is rough not smooth so how do I go about it since you didn't touch on that
It would depend on how course it is. From experience sometimes course cornmeal when soaked and left to ferment becomes smooth at the end of the process. I recently used some cornmeal from Italy and it was course but it became perfect at the end. You can soak just a cup for a week if you live in cold climate and see if it’s still course then you can grind it (dry) in your blender for a bit. I hope it helps. You can dm me a picture or short video of it on Instagram so I can specifically advise. @bezalea_foods
Thanks for watching🙏🏾
Thank you very much❤
Im trying this up
You are most welcome and thanks for watching 🙏🏾
Great share dear home made corn dough is always the best,great share 👍😋🙏
Thanks sis🙏🏾
Thanks for sharing this.
Very much appreciate 🙏
You most welcome 🤗🙏🏾
Great tutorial
Thank you 🙏🏾
Such a great video. Weldone
🙏🏾❤️
I have to try this
Thank you for the detailed process of making corn dough they came out great.
You are most welcome dear and thanks too🙏🏾
Thank you for the upload, I will try it
🙏🏾
Wonderful! You are the best!!!!
Thanks so much dear🙏🏾
Thank you for sharing ❤ I love this
You are most welcome dear🙏🏾
I really appreciate it. Dis na good one well well, saves dw33t33
Thanks Ruth🙏🏾
Much love from Nigeria r❤❤❤
Much love to you dear 🙏🏾❤️❤️❤️
Thanks for this clip. Can one use the corn for Popcorn?
I’m afraid I don’t think so. 🙏🏾
i have tried the first step before.. a fellow youtuber showed me but i didnt get the exact, is not because its not a good method but i have realised the yellow corn in germany is a not not for fermentation.. i wipl try the 3rd and 4th and see . i actually love the 3rd method
Oh saa? Me dea that’s what I use for my cassava dough mpo and it always works.
Oh really? Germany yellow corn can’t ferment? 😂😂😂 German foa mu sorry wai😂😂 bye menua
Pls can I soak the fresh corn or it has to be dry before you soak
I'm not sure what you mean by fresh corn? Do you mean the one on the cob that we roast or boil?
Sweet ma'am, in the 3rd step, did you put the maize in water before blending? I have a bag if maize meal and would like to try it. Thank you. ❤️
My Sweet Mimi😍 yes dear, I soaked the yellow corn for 3 days and after blending and adding to the maizemeal I let it ferment for 4 days. I hope this helps and thanks for all your support wai. God bless you bebree 🙏🏾❤️
@@bezalea thank you so so much, God bless your efforts
Great tutorial especially for our people in the diaspora without access to Nikanikka😅
Yes ooo. Thanks 🙏🏾
👍👍👍
Thank you so much for the video! For the 4th method after fermenting, how long will the corn dough last without spoiling?
You are most welcome dear. For all of the doughs, not just the 4th, you’d preserve it the same way as normal corn dough, set it in a cool dry place and cover it with a plastic bag or cling film and it should store for up to a month. You have to scrap the top layers off before you take some to cook. Also if you store them (in smaller portions)in the freezer then you will definitely finish it before it spoils. Depending on how your refrigerator works, you can store it in there for months. I’m able to store mine in the refrigerator for up to three months because it always finishes by then. I hope this helps. 🙏🏾
@@bezalea Oh ok thank you so much!
Hi Madam, please can I use popcorn kernel for it?
Hello dear, thought I haven’t tried that before I doubt if it will work. But as always you can give it a go and see, you may never know. Hope this helps. Thanks for watching 🙏🏾
👍🥰🥰
Mixing the corn meal is the easy option for me. When I blend the whole corn after soaking it’s so rough 😭
You should add more water and blend and use my first method and see that is if you have access the whole corn. But if the corn meal works dea why not. No stress Koraa😂 thanks Rosy🙏🏾❤️