The origin was from Portuguese Jews who came to Jamaica to escape persecution in the 16th century. In Portugal it is called Queijada (which sounds simular to Gizzada) similar to Portuguese custard tart but can have a ricotta like cheese. Obvious the coconut is what make it Jamaican. There are still Jamaican Jew of Portugese origin and surname that portguse origin in Jamaica.
This my favorite Jamaican dessert. Thanks for sharing your tips and explaining everything so well, looks yummy. Just came across your video and I also subscribed. Enjoyed watching your other videos too.
Thank you very much for another well demonstrated recipe. I really like gizzarda but I have to avoid them because of the sugar content. I'm going to try and make them for my daughters. One love 💙 ❤️ 🇯🇲 💯
GREETINGS TO YOU MY PRECIOUS BELOVED BROTHER, AM A JAMAICAN TOO, I LOVE GIZZARDA, THANKS ALOT FOR SHARING, HONESTLY SPEAKING YOU DID GREAT ON YOUR FIRST TRIAL, I SHALL TRY THIS TOO , I LOVE HOW YOU PUT YOUR LITTLE CHERRY PATTERN ON THE TOP, VERY DIFFERENT AND UNIQUE, JAMAICANS ARE REALLY TALENTED PEOPLE, EVEN THOUGH EVERY SINGLE NATIONS ARE TALENTED.
Again, following your recipe I tried it, and it came out Perfect… Bless Up. Just one observation. I did try with the 100% dehydrated coconut. And it DID NOT have the flakiness as when using real coconut. I tried adding a small amount of water. Then the next batch I boiled the sugar first… they both became like oatmeal… still saving it to use in my Toto recipe. 😅 well not my recipe it was Nicks 😊
I subscribed today! Kudos to you for your professionalism, I appreciate the way you take the time to step by step explain and impart knowledge. It is great to know why you should and should not do something.
I tried this last night. The filling was delicious, crust flaky. However I had a major problem ... placed my shells in the oven, pierced and they all fell flat!! When I noticed this I took them out, pinched the edges again, add the fillings and then placed in oven. Taste great but not the best presentation. Some did come out beautifully. What would cause the shell to fall if I used 2 flour, 1 butter, kept cold. Used a food processor to crumble the butter into the flour in order to not get warm, then placed in refrigerator. Any suggestion?
That's right, growing up it is the coconut tart style we call gizzada, still do, flakiness is not desired for the dough though, it should be soft/spongey. It is also called coconut turnover in some Caribbean island.
@@feedandteach Sorry I was referring to your gizzada recipe above, (I obviously had coconut drops on the brain when I was typing lol) but that's brilliant you will be doing the coconut drops too! I can't wait. I remember me and my mum stayed up till the late hours making them, she had tried so many times till she got the recipe just right. It was yumm till she ended up giving some to our neighbours. Ah good times. I was little back then but it brings back fond memories. 🙂
Big man you can't replace the sugar with something jah know man a str8 rotten teeth business that fi adults. Children good but old head like we can't eat dat daily
One of my favorite channels please make the coconut pastry that looks like patty but with the grate red coconut inside I see no one making it I loved it so much!
