Welcome back Chrisal..go to the head of the class..well done👏👏. Perfect👌👌I normally saute my seasonings lightly in the hot oil then add the smoked herring and tomatoes. I suppose the result is the same. The bake was the perfect colour and thickness. I usually bake my bakes but will try it your way..great to see you and thanks to Baidawi for a delicious recipe.
Never made a bake or bread without nutmeg, cinnamon or clove. And ah ppt bake is ah must in this life time. As always great recipe to help keep some tradition alive.
Both bake. And smoked herring looks so yummy my grandmother use to make her bake on a fireside with fire top and bottom so even cooking on both sides together that way you do not have to turn the bake over the best I have eaten over fifty years ago wish I could have a piece now that's a taste to last a lifetime. Good going girl will try your way and see how. It goes thanks so very much.
I do my bake just the same method you useexcept I rub in a lil butter on both sides before I cut. I have to get all the bones out : this is a habit I have so it will take longer so thi is a real treat whenever I make this recipe. Kudos to the chef❤❤
Welcome back Chrisal!!!!!!!!!!!! Love yuh vibe, yuh energy and your spirit ma. Keep smiling boo......The bake was Propah!! My technique maybe a little different with the smoked herring, but it bess all the same. All yuh miss was a cup of chocolate tea, ah slice of Zaboca an yuh BADD!!!
First time seeing the smoked herring done this way. Thanks. Also I saw my mom use a grater on bread and bake to remove the burnt areas then dust it off with a kitchen towel.
Yum yum yum yum 😋 😍 Just ate pot roast bake and cheese... and you know I was feeling for smoke herring 😉 But what is too much coconut girl.. yes I add a little cinnamon powder to my bake. Right now I don't cook with oil so it's 2 cups of flour and 2 tsp baking powder, add salt, sugar and water and knead. I also water saute my smoke herring last time I cooked it.
Work of art Chrisal. Apart from nutmeg, I have been including fresh chopped rosemary in the mixture for a rustic finish. Will try doing the pot on my next bake making expedition
You did an awesome job. Love this channel. Keep up the good work. I like the videos with the music as well. Very refreshing. Great job guys. Now I got to get me a coconut up here jn America and get to grating.
Glad to see you Chrisal ❤ that bake look goooood and 'the choir girls' umm is good. I like smoky delish. I bake my coconut bake in the oven. But got to try pot coconut bake real ole school. The only thing missing is ah cup of coco tea freshly made yumm. Look how meh sugar raise 😂
Enjoyed the recipe. Did not know you cover the bake while it is being cooked. I absolutely love coconut bake. Will try this recipe. Have never had one come out looking sp great 👋👋👍👍👍
Hi Chrisal I missed you to thank you for sharing such a wonderful recept, what I learned new from you today is adding a little coconut milk and nutmeg. Thank you so much, blessings to you and the handsome producer, he's such ah darling.
🗣Thank you for sharing. 🗣 your Presentation was very well done 🗣And thank you for educating me. from: 👑queen chef Stephanie Of. Far Rockaway New York 💕💕💕💕
Chrisal, thank you for doing this video, pot bake is the real deal. I do not like oven bake or as I refer to it as oven bread.....and everybody knows that REAL bake taste better after one or two days.....if it last that long.🤭 You don't get that with that oven bake/bread that to many people today try to pass off as bake. Love your video and thanks for reminding new generation what real authentic bake is about. 😊❤️👍🏾
The recipe said rest for 45mins then punch it n knead for 2 mins but you took it from the noel n rolled it out so I'm confused. Should we go with video or recipe ?
Cristal I really enjoy looking at you making bake and smoked herring they looked delicious. I would like to suggest you remove those coloured fake nails
Never added spice to my bake neither did my mother. Unheard of. You kind of over kneading the flour like yuh making dumpling. The flour need to "give" or allow the yeast to raise it for a bit.
