I'm so so glad I found your Chanel im also from Belize, Belmopan city and living in the USA and a lot of times I dont know what to do with my life and im so depresive and I feel so bad for my family but you have inspired me to start cooking for my family, I miss Belize, I feel so hopless but glad I found your chanel. Hope you read me. Thank you
Aww, I'm so happy you came across my channel. I'm so glad my videos are inspiring you to cook for your family. Life can be tough sometimes, but I pray better days are ahead for you. Sending lots of love your way. Take care ❤️
my dad is from Belize and I grew up with my grandfather making panades and Johnny cake and many other yummy belizean snacks . Panades is my favourite food of all times .I am still trying to make mine, just like his use to be.
Thank you very much. I become in love with this dish making my son. My husband is Belizean. I can't get enough. God bless you always. Love it Ms.Shirani!!
Out of all the videos I've watch,how to make panades Belizeans ways YOURS IS THE BEST!! U have done an awesome job at it light not oily an crunchy thanks for sharing
I stopped using recado/achiote in it when I discovered the goya seasoning. That changed my life lol. I like the flavor much better plus it's easier to use.
Thanks for all your videos, I made my first fish panades today, I could not find the masa so I had to use Maseca, my husband loved it and it brought back wonderful memories of being in Belize.
You are so welcome. That's awesome, so glad to hear your husband enjoyed it 😊. That's funny I made panades today too using maseca. It was bringing back so many memories for me as well ❤
I made these today and didn’t have that masa so used the maseca I can buy in store. OMG! I’ve not had Panades in years and these made my day! Came out better than Panades you buy in Belize because you can put as much fish as you want. I also made beans and thought the fish was better tasting. Came out puffy, lovely colour. I managed to find the Sazon here in Canada at a Central American store. Thanks Shirani! Really great recipes! Thanks for doing this for all your Belizeans who miss their home food.
Aww, you are so welcome Celina!! Thanks for sending me the pic. It looked amazing!!! I'm so happy for you that you can get ingredients to make it there in Canada. I can't believe you found the sazon seasoning there. You can use that in your tamales and stew chicken now. It takes it to the next level lol. These days I rarely buy prepared masa. I mostly use maseca. I'm just so happy for you that you got to taste a piece of home again 🤗❤
Hi Shirani, such a lovely channel. I´m from Brazil and spent some time in Belize 12 years ago. Panades were one of my favorites (even got myself a tortilla press as a souvenir from Belize) Are there any tips if I have to make masa or maseca from scratch ? I cant find them here at home. Thanks again for the generosity on sharing those recipes.
Hi Marina, you are so welcome. Aww, thank you so much as well. I appreciate that. Wow! That's awesome to hear you were in Belize. You got yourself a good souvenir there 😊. My only tip would be to make sure your masa is not too dry or too soft. Best of luck to you. Let me know how they turn out 😊💕
My sincerest condolences regarding your mom and sister. Continue to hold onto your memories and thanks for sharing with us! I cannot wait to try. Look yummy
Thank you! You make it look easy to do. Here in Chicago there are only two places I know of that do panades. One is awful, the other is SO GOOD but they now charge $12.95 for five panades. Along with other food, I usually get three orders which is $40 just for the panades!😮 It’s time to start making my own. I’ll try your recipe soon!
Wow! I'm shocked at the price of dem panades. That's crazy expensive! Once you start making your own, you'll never go back to buying it, and you can eat as much as you want, lol. I don't know if you've seen my other panades video. I'll leave the link here for you 🤗❤️ ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-44Z63bHgRHQ.htmlsi=lLSGrIbkFuSS11DH
@@CookingwithShirani - I can’t wait to make big batches of them. Then me and my son can enjoy whenever we get a taste for them - for a fraction of their price. :-) I’ll definitely check out your other video. Thank you!!
You are so welcome Kelvin!! That's wonderful to hear, I'm so glad you liked this recipe. I appreciate you sharing my videos. Thank you and take care 😊❤.
shirani i have been watching all your recepies thank you my food has been coming out very nice thanks to you darling .your mom and sister might be very roud of you watching from above all the inspiration you are sharing you have inspired me nw to be in my kitchen.
@@janetwright1463 If you are worrying about the calorie count on a panades, you should be on the veagan food channel. Its not an everyday dish, its meant to be a treat.
I MISS Belizean food and am so happy to find this site. Thank you! I really miss the natural juices. Do you have recipes? I haven't found any except tambran which we don't have here. I particularly like the pina, lime, and soursop.
Aww, my pleasure. I'm so happy you found me as well 🥰. The only natural juice recipes I have up is tambran and lemon. I'm adding the others to my list of requested videos.
We don't have mixed tortilla dough in Europe so need to order corn flour, but we're used to that. Instead of deep fryer we used normal pot with 190C and our beans panades were delicious! Time for a next Shirani recipe!
That's awesome, I'm so glad to hear that. Glad you can still get the ingredients needed. I don't know if you've seen my updated panades video using corn flour. Here is the link for you 😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-44Z63bHgRHQ.html
Hi again Shirani. Girl I love how you put together your videos. Unfortunately I can't find masa preparada here on the east coast so I will have to make from the masa harina. Wish me luck! And thanks as usual. Btw, what brand deep fryer do you use?
Aww, thank you so much and you are so welcome 😊. Your panades with the masa harina should come out good. I use that sometimes and I've never had any problems. The brand of fryer I was using in this video is T-Fal. They don't make that exact model anymore. Good luck and let me know how they turn out for you ❤.
Thank you! I don't really have a link because I buy it from a Latin grocery store called Fiesta. It's been a while since I've used that. I've been using maseca and I can't really tell any difference.
Hi Mel! You need to hurry up and make some 😊. It doesn't really matter how big your press is because it's up to you and how big you want your panades. To be on the safe side though, I would say get the 8 inch. You can always use it to make corn tortillas and other things.
Awesome. I will make these with grass fed beef or turkey and of course FISH! Reminds me of the Jamaican patty I grew up eating! What SONG DID YOU USE IN THIS VLOG? I COULDN’T STOP DANCING!!
Thank you! That patty sounds like something I would like 😊. The song is one that RU-vid gave me to choose from called "Enuff Para Mi". It's only a minute long so we replayed it over and over lol.
Thank you! I need to make a panades video using maseca lol. The easiest thing to tell you is to follow the package instructions to make corn tortillas then add the other stuff to the dough. Hope that helps 😊
I’ve tried making panades here and I don’t know if it’s the masa or me but I try with and without baking powder and my panades always come out hard and flat and oily. I’ve tried to moisten the masa more/less, all kinda thing and just not happening. They sometimes puff in the oil but never stay puffed up as pretty as yours as the final product. My next step is to follow this recipe 100% accurately (I usually just mix with salt and occasionally recado) and see if that does it. Yours so pretty 🙄
Girl I'm sorry your panades aren't coming out good. The only thing I can think of is that you don't have enough oil in the pan or your oil is not hot enough. Do you use a fryer? I use to make them without baking powder and they would puff up a little bit but the baking powder makes it puff up even more. You don't need a lot either because if you put too much it wil burst open when frying.
Thanks hun, same thing with my salbutes, they puff when frying but final product is usually flat and oily. Pretty much I give up on my fried corn food but I love it and miss it 😒 As for the oil yes I do use enough and try to control my temperature. So it’s not too hot. I don’t know, maybe I’m overcooking it 🤷🏻♀️I don’t have a deep fryer so I make sure I use a deep skillet for it and still not too happy with results. I guess I have to keep on practicing and will surely use a little baking powder. Thanks for the help will keep u posted 😬
Hi Diego, I'm sorry I don't speak Spanish so I had to look this up to see what it means 😊. You can use any seasoning you like to use to season your meat. Before I started using Sazon I use to use salt, black pepper, garlic powder, onion powder, consomme and achiote paste. Hope that helps.
Hi Dear, it's called a Tortilla press. I purchased mine at a Latin grocery store. Here is a link to one on Amazon for you. Similar Tortilla Press amzn.to/2T8JUXn
It’s so weird that actually Belize is more mexican than the spanish speaking central american territories. I say this with the most pride intended. 🇧🇿❤️ 🇲🇽
Can you please tell me what I'm doing wrong? I've followed the recipe exactly how you did and measuring was exact. I've made the Johnny cakes and powder buns and both recipes the dough was really sticky and wet.
Hi Jazmin, I'm so sorry to hear that. The only thing I can think of is the flour you are using. I've noticed when I use different brands of flour the dough is either a little more sticky or dry. For the longest time I was buying the same brand but recently switched to a different brand and noticed that. First thing you can do is use less liquid or try it with a different brand of flour. Keep me posted and let me know if that helps.
I'll have to try that. I've never used tuna. Growing up sometimes we would use sardines in the can or red beans if we couldn't get fresh fish. That was always good too.
My fryer in the video was set on 375 F. I have a different fryer now and 375 F is too hot, so I have to fry it on 350 F. So depending on your fryer I would say anywhere between 350 F - 375 F.
