I love this lady....she reminds of those Jamaican school or Sunday school teachers that really love teaching their students. Thank you so much for your Great videos👌👏💗🙏🏼🤗💞
Miss Debbie hats off to You.You are the only person beside my deceased mother who passed away 13yrs now who cook corn coocoo til you scrape the bunbun.You brought back so many memories for me and I thank you. She was from Tobago and as kids my brother and I couldn't wait to get the pot to scrape and eat the bunbun..We had it with fry and stew fish and calalloo ..Oh how I wish I could hug you for that ms Debbie you made my night
Twist 1. Chop some onion, green and red sweet pepper and thinly slice and cube scotch bonnet pepper and lightly fry. Add to tun cornmeal. 2. Okra sliced and added while cooking tun cornmeal. 3. Add cook up salt fish with onions and sweet pepper. 4. Scallion slice gently friend with prawns and add to tun cornmeal. These are my favourite twist. Have lots more too. Shout out to Judith Williams I live in Kent UK. Much love and respect 😙
I'm now a New Yorker born and raised in Macon Ga. our version to tun cornmeal would be GRITS as a child I loved when the grits would stick to the pot like that. We called it SCOTCH almost burned but not burned up. To me it was the best of the grits could not get enough wished the whole pot could get that way.😁😁😁
Ms. Debbie I Really Love Ur Videos Bc U Do Everything From Scratch The Way My Grandmother Use To Do It. And I'm Very Much Into Watching Videos That Do Things From Scratch.. I Pray That God Gives Long Life And Good Health And A Greaceful Mind To Do This For Us Who Knows What Good Cooking Is But Are Not Able To Do It In Forine Counties. Thank You Again..
Ms. Debbie the bun bun is di best part of the tun cornmeal. Mi use to scrap di bottom of di pot. A nice twist would be salt pork, chop it up small or bacon with mixed peppers. A want to tell you that foreigners eat this a lot they call it polenta.
Thanks very much, In Antigua we call it Fungee, instead of chives and thyme, we cook okra into it, some people even put a little sugar and some kids like raisins in it Its a favorite to eat on Good Friday with steam fish or salt fish and ground provision..I love it, and personally I like it wet from the teacup...Also most people use regular water instead of coconut milk, but which ever recipe you use, Me luv me tun cornmeal.
I love your videos and also your kitchen... it don't look staged it looks like you and your family actually cook in it... very relaxing to watch... just like getting cooking lessons from my aunt or grandmother
I never liked tun cornmeal as a kid, but this little Kingston girl did love pot bottom bun bun and still do! I even top my cornmeal porridge with it😂 As an adult, I acquired a taste for Polenta, which is the Italian version of our tun cornmeal. You have taken me back to my roots Ms. Debbie, and this deliciousness will now be a staple for me, thank you. 🙏💗
Here on quarantine..searched high and low for this recipe.. this is what I remember as a child.. SIMPLE TUN CORNMEAL.... that's it.. no mix veggie.. no beans.. just soso tun cornmeal.. love it
I would watch you cook any day!!! You are magic! I would twist it with sliced sautéed okra and diced red and green peppers- everything else just like you do!! One of my grandpa ‘s and Mother’s favorite dishes- served with either steam fish or salt fish...Blessings and love Miss Debbie!!
Awesome I love how you did your run corn its the first time I heard the name tun cornmeal looks very tasty to. But in Trinidad here we call it cocou .I put my coconut water to boil n season with ocrhoes,permentoes ,cheyanne peppers,chive,black pepper,garlic n salt to taste to flavour after letting it boil for awhile I swizzle my ingriedients to mash then up using the same method you used before pouring it into the pot I keep turning so that it keeps its form and put it on a low fire then add in a piece of butter until its comes in how I want it then I butter my dish n pour it in for awhile until it settles n shape in the form of a pie so I can cut into n share like a slice of cake . but I love your method n going to try it .thank you for your display.
Miss Debbie I luv your natural down to Earth feel good way that u cook. It’s so comforting watching u work your Caribbean magic in your warm and inviting kitchen.
I just want to big you up with thanks for sharing your authentic recipes with us all really enjoy watching you as much as trying your recipes keep up the cook work have subscribed and shared
Ms Debbie I make it all with these same exact steps, in that exact same way ,with added chopped okras as my mother and grandma taught us. My mother was from Barbados, and my grandma from St Lucia, and love it so very much with a side of sweet potatoe ,ripe plantain,slice avocado with fry fish and gravy with a chilled passion fruit juice.That’s exactly my Sunday meal 😋😋😋❤️❤️❤️👏🏽👏🏽👏🏽
I couldn’t think of anything to twist this recipe with, it’s perfect! That pot you use is a magic pot, the more mileage it gets, the better it performs. If I had a choice to become any country, I would choose Jamaica! There is just love in every bite, every meal, thanks for sharing your home with all of us.
In PR when we add the coconut milk when we prepare it sweet, like a dessert. We eat it cold. What you have prepared we call it funche. We accompany with red beans, or fish, or salt fish or any stewed meat. Soooooo good! Love how passionate you are about what you do. Blessings to you and yours. NEVER stop cooking the authentic way. Thank you!
Bun Bun a my favorite part yes and I grow up a St Mary up a Juno Pen/Enfield they use to add Corn pork and saltfish the fresh Coconut milk is the best..Bless up Ms Debbie 🇯🇲🇯🇲
I am from Jamaica, Manchester as a child my mother would make tun cornmeal exactly like you. The bun, bun (the bottom of the pot) was the best part. Some time she also would add little bits of meat or cod fish. This is the best. Thanks
My mother was from Kingston, my daddy was from St. Mary’s. Instinctively,I got a little annoyed when she scraped too much away, because the pot scrapings were for me. I was the baby, and am only now realizing how they spoiled me, because my mother loved that part too. RIP to my beautiful mother, she loved watching Miss Debbie before she passed too. The cook very similarly. Even growing up in Jamaica, Queens I watched her get out her hammer every Sunday to open up the dry coconut and make, grater it, and I pushed it through the strainer, to make coconut milk for the rice and peas and to freeze for Tun cornmeal during the week days. Despite canned and frozen being available, she did this well into the 1990’s. Granny was born and raised in Kingston too, so I wonder who came down from the country, because apparently they did everything the country way.
I love how yuh bring the old time cooking to life. Simpler is better and more delicious. Thank you and your camera girl for taking the time to put these videos together.
I just love you and your cooking. I love Jamaica I was going every year but got sick, will be going back in two yrs would love to visit you. Blessings to you and your family.🧡🧡
Miss Debbie thank you. I made this last night and it’s wonderful! I had it with your chicken curry last night and fried some up today. My two adults sons’ father is Jamaican and I appreciate you enabling them to experience just how superb Jamaican cuisine is. From Australia with thanks 💕 Sharene
Hi Debbie, Girl I love your show. I love Tun Cornmeal your style and I give it a twist at times with diced carrot and threaded callaloo, or diced carrot with threaded cabbage and I love to put some flaked salt fish in mine. Thanks for sharing about the rice bitters and the sour sop leaves. I enjoyed them.
I love this this lady ❤️❤️ I'm 20 years old and I believe I just found myself another authentic old time Jamaican mother who can teach you the ways of back in the days😁😁 keep up the realness of your content👍👍 not hiding your knowledge 👏 you are definitely being a blessing to others and to me💖💖
I was just searching for a recipe to make it and wanted to do I the right way, last time I did it right was in the 1980's. Thank you so much for your time.🇯🇲🇯🇲
Omg Debbie what are you doing to me? I Sooo remember the bun bun! That is my favourite bit with some saltfish or mackerel! Blessings and thank you for the lovely share💯😘😘😘👌I was born in ST Mary Hampstead 👌 #countrygal
Hailing from Barbados, we do a similar dish to this. It is done with okras and not the coconut milk , would love to do a cook off with you mum. Jamaican V bajan.
Some people on the comments are so dumb. This is a dish that can be done in many ways. Everyone put their own twist on it. So if you and your grandma on another planet use to make it different then ok. Rastafarians make it different in Jamaica. My family makes it with fish, and whatever seafood scraps because ultimately this is Jamaica's dog food. Also, the Ghanaians make it many different ways. Some of ou have nothing to do but criticize. I seriously doubt most of you women can even cook.
I think u may have missed that Ms Debs invited people to offer their suggestions on various twists that they know of or can be done. They are not criticizing just offering what she encouraged. So u may be taking it the wrong way. It is used commonly in Jamaica adding various dinner scraps to make dog food but I wouldn't say that it is ultimately dog food just a cheap method to stretch meats to feed dogs. Some can't digest and prefer rice. It is what is added and enjoyed in different cultures as you said and have different names... Polenta, Foo Foo, etc
Hi i know this video is about 4 years ago but i still watches your videos. And as i speak i am now cooking some tun corn meals at this moment and it smells sooooooo good yummy
Miss Debbie I really love your videos. I watch your video before I start to cook. I love tun cornmeal but I never know how to cook it. Thanks for this wonderful video.🙂
My dad used to make Tun Cornmeal from, Scratch with steam fish 🐠. The scrapping was the best. Since Cov-19, I had the urge to make it at 🏡. Bought cornmeal !.. until now , I did not accomplish my mission! One of these days! Love your style.... I love to cook, bake etc.
Ms. Debbie, I LOVE the cooking you do from Scratch it is the way I was taught how to cook! Nothing was ever measured except for cake ingredients, roll, Indian Fried bread and such, It was by sight and smell! My Great Grandmother was from the Dutch West Indies (Kidnapped of course) And married off to a (White) Irish fisherman that is how we got an Irish last name : ( Her son married my Grandmother who was a (Blackfoot Indian) Native Amerikan and could cook from scratch very, very well! She could even make a Kool-Aid cake with Icing form Kool-Aid too! You can look it up on your computer Kool-Aid! (TWIST) NO# 1 Make everything the way you did it except to your mixture for the cup mold the Torn Cornmeal/then add to one cup mold Bacon to the whole mixture to go in that cup of Torn Cornmeal mixture, Decorate it with bacon crumbles! NO#2 Use your recipe when you make the next cup mold, but in the middle of it add Egg's Benedict to it, you know with the poached egg and Hollisdays Sauce in the middle of the Torn Cornmeal Mixture! Decorate it with a little Hollindays Sauce and Red Peper Flakes for color that should go well with the Scotch Bonnet Pepper in your Sauce! You could also add sweet multi-colored peppers to the plates to make it festive for decorations with!
I LOVE YOU SO MUCH!! BURNBURN has ALWAYS been my favorite and burnburn from a pot of white rice!! I born and raised in US-first generation American-family from Barnstable, Trelawny JA. My father put saltfish and peas, roast chicken, or fried fish in tun corn-he was the only one who made it in our house. My husband is Haitian and the Haitian version is called Mayi Moulen (his mom makes it with smoked herring in tomato sauce) -he loved the burnburn too!!
My mum used to make this dish for us in England when we were children and I still love it, i'm in my late 50s now. I have heard jamaicans in England call this poor man food and would not dream of eating it. But, it's their loss because its delicious! Thank you for your video🙏🏽🙏🏽🙏🏽
A wooden spoon is best to tun the cornmeal also grease the container to set the tun cornmeal, it slips out nice n neat. We here in Antigua call it funge.
I love the the way you make your Tun Cornmeal. You did an excelent job and what i like, you use the real coconut. I am going to try it your way, which is the best.
Tun Tun i eat it hard and soft. but gezz now you have to make blue draws if you dont make it already Jamaicans have so many foods the videos cant done for now
Good morning Ms. Debbie, I cooked some this morning for the first time by following your instructions, it turned out absolutely wonderful. My mom approved. Yesterday I commented on your green banana porridge, cooked that yesterday with your steps,it was so good. Thank you. 🤗
With a few alteration, it came out great. Thanks. Add a few more seasoning such as carrots, sweet pepper green&red and tomatoes. Real herbal style it was great. Love the crispy bun bun part too😍
Thanks for being such a sweet genuine lady. I have been waiting on this recipe for sometime. My mother used to make this with different meats and fish. It was alway so very tasty. Thanks for the memories Miss Deb.
the twist to this is Panama sweet turn corn meal we use the same procedure just use cinnamon stick, vanilla , yellow coloring , butter and sugar to taste and raisins.
My mother would put snapper fillet in her, and also serve it with fish either fried, steamed or stewed. Lawd mi affi gi go over har house dis weekend so we can do some dem cooking ya. Thank you Debbie nice childhood memories.
I just made mine with sautéed sweet pepper, tomato, onion, escallion and garlic. Added sweet corn, shredded white cheddar cheese and some crushed canned mackerel (in tomato sauce). Soooo good! I love your video Ms. Debbie, you now have a new subscriber!
![Green Plantain Dumpling Jamaican Style [ Dung a yaad ]](/img/1.gif)
I love this lady....she reminds of those Jamaican school or Sunday school teachers that really love teaching their students. Thank you so much for your Great videos👌👏💗🙏🏼🤗💞
Miss Debbie hats off to You.You are the only person beside my deceased mother who passed away 13yrs now who cook corn coocoo til you scrape the bunbun.You brought back so many memories for me and I thank you. She was from Tobago and as kids my brother and I couldn't wait to get the pot to scrape and eat the bunbun..We had it with fry and stew fish and calalloo ..Oh how I wish I could hug you for that ms Debbie you made my night
Twist
1. Chop some onion, green and red sweet pepper and thinly slice and cube scotch bonnet pepper and lightly fry. Add to tun cornmeal.
2. Okra sliced and added while cooking tun cornmeal.
3. Add cook up salt fish with onions and sweet pepper.
4. Scallion slice gently friend with prawns and add to tun cornmeal.
These are my favourite twist. Have lots more too. Shout out to Judith Williams I live in Kent UK. Much love and respect 😙
ok will do that bless
Judith Williams: #3 was my favorite as a child. I tasted it reading your list. Thank You for that memory.
All sounds really good. Must try
Put some real nice curry chicken back I'm in love my Bonbon because that's what my grandmother normally give us thanks
Judith Williams Ms. Debbie said authentic NOT with a twist. Everything you "non cooks" put sweet peppers in.
I'm now a New Yorker born and raised in Macon Ga. our version to tun cornmeal would be GRITS as a child I loved when the grits would stick to the pot like that. We called it SCOTCH almost burned but not burned up. To me it was the best of the grits could not get enough wished the whole pot could get that way.😁😁😁
tfs
I am discovering my Jamaican roots and exploring Jamaican cooking and I love your channel! Thank you Ms. Debbie and please keep posting videos.
ur so welcome thanks
Same here too brother.
Ms. Debbie I Really Love Ur Videos Bc U Do Everything From Scratch The Way My Grandmother Use To Do It. And I'm Very Much Into Watching Videos That Do Things From Scratch.. I Pray That God Gives Long Life And Good Health And A Greaceful Mind To Do This For Us Who Knows What Good Cooking Is But Are Not Able To Do It In Forine Counties. Thank You Again..
I just want to eat right now tun cornmeal, look delicious.
Yes the bun bun is nice
Ms. Debbie the bun bun is di best part of the tun cornmeal. Mi use to scrap di bottom of di pot. A nice twist would be salt pork, chop it up small or bacon with mixed peppers. A want to tell you that foreigners eat this a lot they call it polenta.
arite Jules bless gonna try that way
In South of United States we call this grits and have sweet and savory versions.
Juleen Forbes Ms
I put tin mackerel in mine and the at the end I add Parmesan cheese at the end and whip it in. Turn off the stove and cover it for a few minutes
' m
I love turned cornmeal with saltfish fried down with onions, tomato and okra! I prefer mine firm. Definitely one of my favourite things to eat!
YES look at the time its 4 42 in the am in JA and ur making my belly growl good nutitious food bless no stress
Lol I’m so In love with this lady n the way she go about doing her cooking
Thanks very much, In Antigua we call it Fungee, instead of chives and thyme, we cook okra into it, some people even put a little sugar and some kids like raisins in it Its a favorite to eat on Good Friday with steam fish or salt fish and ground provision..I love it, and personally I like it wet from the teacup...Also most people use regular water instead of coconut milk, but which ever recipe you use, Me luv me tun cornmeal.
I love your videos and also your kitchen... it don't look staged it looks like you and your family actually cook in it... very relaxing to watch... just like getting cooking lessons from my aunt or grandmother
You've got to love this empress. Louise Bennett would be so proud of her.
Mis Ded is a national treasure...
Thank you, always appreciate how you take the time out to teach and share your experience.
Ms, Debbie I learn so much from you thank you!!
You are so welcome
I never liked tun cornmeal as a kid, but this little Kingston girl did love pot bottom bun bun and still do! I even top my cornmeal porridge with it😂 As an adult, I acquired a taste for Polenta, which is the Italian version of our tun cornmeal. You have taken me back to my roots Ms. Debbie, and this deliciousness will now be a staple for me, thank you. 🙏💗
Here on quarantine..searched high and low for this recipe.. this is what I remember as a child.. SIMPLE TUN CORNMEAL.... that's it.. no mix veggie.. no beans.. just soso tun cornmeal.. love it
OH yes i so appreciate you comment stay safe
I would watch you cook any day!!! You are magic! I would twist it with sliced sautéed okra and diced red and green peppers- everything else just like you do!! One of my grandpa ‘s and Mother’s favorite dishes- served with either steam fish or salt fish...Blessings and love Miss Debbie!!
Thank you I am a Jamaican and this is my first time seeing how to cook tun cornmeal and I am very impressed I am going to try it thank you
You are so welcome
Awesome I love how you did your run corn its the first time I heard the name tun cornmeal looks very tasty to. But in Trinidad here we call it cocou .I put my coconut water to boil n season with ocrhoes,permentoes ,cheyanne peppers,chive,black pepper,garlic n salt to taste to flavour after letting it boil for awhile I swizzle my ingriedients to mash then up using the same method you used before pouring it into the pot I keep turning so that it keeps its form and put it on a low fire then add in a piece of butter until its comes in how I want it then I butter my dish n pour it in for awhile until it settles n shape in the form of a pie so I can cut into n share like a slice of cake . but I love your method n going to try it .thank you for your display.
thanks for sharing
Miss Debbie I luv your natural down to Earth feel good way that u cook. It’s so comforting watching u work your Caribbean magic in your warm and inviting kitchen.
THANK you hon i appreciate the love
I had to laugh i am from Trinidad an i love watching u miss Debbie u make my day an your attitude i love it
I just want to big you up with thanks for sharing your authentic recipes with us all really enjoy watching you as much as trying your recipes keep up the cook work have subscribed and shared
You a Di bes Ms Debbie, I’m so glad to know there is a tun cornmeal recipe . I’ll be trying it now!🙏🏾🇯🇲🥰
Ms Debbie I make it all with these same exact steps, in that exact same way ,with added chopped okras as my mother and grandma taught us. My mother was from Barbados, and my grandma from St Lucia, and love it so very much with a side of sweet potatoe ,ripe plantain,slice avocado with fry fish and gravy with a chilled passion fruit juice.That’s exactly my Sunday meal 😋😋😋❤️❤️❤️👏🏽👏🏽👏🏽
Turn cornmeal is one of Kenya's national dish. The Italians call it polenta. turn cornmeal is a very nutritious and delicious top of the line meal.
Kenyans eat ugali
I couldn’t think of anything to twist this recipe with, it’s perfect! That pot you use is a magic pot, the more mileage it gets, the better it performs. If I had a choice to become any country, I would choose Jamaica! There is just love in every bite, every meal, thanks for sharing your home with all of us.
Amazing authentic recipes from the fabulous Debbie. Such amazing cooking skills
Yes miss Debbie I am from St Mary so I know what you talking about I love turn cornmeal thank you keep us the good cooking!!
Yesss the best way.... always wondered how they get it creamy now I know.... Thanks 😊🙏🏾🙌🏾🔥💯
Love, love love it. My grandma use to add pumpkin to it and some saltfish
thanks must try it with the pumpkin
My mom always do too! And sometimes a few ackees. Always so good! 😋 YUMMY!💕🤗
In PR when we add the coconut milk when we prepare it sweet, like a dessert. We eat it cold. What you have prepared we call it funche. We accompany with red beans, or fish, or salt fish or any stewed meat. Soooooo good! Love how passionate you are about what you do. Blessings to you and yours. NEVER stop cooking the authentic way. Thank you!
Thank you Maria
Bun Bun a my favorite part yes and I grow up a St Mary up a Juno Pen/Enfield they use to add Corn pork and saltfish the fresh Coconut milk is the best..Bless up Ms Debbie 🇯🇲🇯🇲
Good morning Debbie .I love the way you do it ,I love mine sliced like pudding.and I love the bun bun .big up yourself.
City folk burn their cornmeal too and
the bun-bun is just as nice. We delight in the loud scraping of the pot, it makes the neighbours jealous
Lol.. mek dem jealous
Gadbless big love
I am from Jamaica, Manchester as a child my mother would make tun cornmeal exactly like you. The bun, bun (the bottom of the pot) was the best part. Some time she also would add little bits of meat or cod fish. This is the best. Thanks
My mother was from Kingston, my daddy was from St. Mary’s. Instinctively,I got a little annoyed when she scraped too much away, because the pot scrapings were for me. I was the baby, and am only now realizing how they spoiled me, because my mother loved that part too. RIP to my beautiful mother, she loved watching Miss Debbie before she passed too. The cook very similarly. Even growing up in Jamaica, Queens I watched her get out her hammer every Sunday to open up the dry coconut and make, grater it, and I pushed it through the strainer, to make coconut milk for the rice and peas and to freeze for Tun cornmeal during the week days. Despite canned and frozen being available, she did this well into the 1990’s. Granny was born and raised in Kingston too, so I wonder who came down from the country, because apparently they did everything the country way.
I love how yuh bring the old time cooking to life. Simpler is better and more delicious. Thank you and your camera girl for taking the time to put these videos together.
I just love you and your cooking. I love Jamaica I was going every year but got sick, will be going back in two yrs would love to visit you. Blessings to you and your family.🧡🧡
Get well soon and keep in touch prayers up Pauline
Miss Debbie thank you. I made this last night and it’s wonderful! I had it with your chicken curry last night and fried some up today. My two adults sons’ father is Jamaican and I appreciate you enabling them to experience just how superb Jamaican cuisine is. From Australia with thanks 💕 Sharene
Hi ms hart i am so glad u made it and most of all u enjoyed it thanks for leaving me a comment all the way from Australia
In Barbados we call it cou-cou, we put okras in it.
Our national dish is: Cou-cou & flying fish
Bajan Farrel I love cou cou and make it often
When i was a child my grandma out salt fish in it
My husband is Bajan. He makes cou ciu all the time. He makes souse too using pigs feet and pig ears.
ODEAN LAWRENCE Yes sir, it’s a derivative of the African dish fufu (fou fou)
My Mum used to cook mackerel with cou-cou in England, when she couldn't get flying fish.
Yes the bun is the best. I put a little butter and then scrape it out. 😋 😋
Lord me too. I would put butter and leave it for a bit. Nice nice.
Hi Debbie, Girl I love your show. I love Tun Cornmeal your style and I give it a twist at times with diced carrot and threaded callaloo, or diced carrot with threaded cabbage and I love to put some flaked salt fish in mine. Thanks for sharing about the rice bitters and the sour sop leaves. I enjoyed them.
I love this this lady ❤️❤️ I'm 20 years old and I believe I just found myself another authentic old time Jamaican mother who can teach you the ways of back in the days😁😁 keep up the realness of your content👍👍 not hiding your knowledge 👏 you are definitely being a blessing to others and to me💖💖
We Haitians love the bottom part the most. One love thanks for sharing ❤️
Yes girl fantastic
I am a new subscriber. Ur channel is great. Please keep up the good content. And stay authentic to your Jamaican roots. We English people love it 😍
I was just searching for a recipe to make it and wanted to do I the right way, last time I did it right was in the 1980's. Thank you so much for your time.🇯🇲🇯🇲
Omg Debbie what are you doing to me? I Sooo remember the bun bun! That is my favourite bit with some saltfish or mackerel! Blessings and thank you for the lovely share💯😘😘😘👌I was born in ST Mary Hampstead 👌
#countrygal
blessings yes mon bringing back dem memories girl u must would be a st mary girl nuff love
westindian delights Debbie you must try the bun bun with ackee and saltfish beautiful 👌
I love the bun bun,am doing some right now
Hailing from Barbados, we do a similar dish to this. It is done with okras and not the coconut milk , would love to do a cook off with you mum. Jamaican V bajan.
Well done, I like it dry to enjoy the burn burn. Thank you, another dish as I love corn meal dishes. Kadi.
Tun Cornmeal with SaltFish!!! My Daddy made this for me when l was a child and loved it!!!!
Some people on the comments are so dumb. This is a dish that can be done in many ways. Everyone put their own twist on it. So if you and your grandma on another planet use to make it different then ok. Rastafarians make it different in Jamaica. My family makes it with fish, and whatever seafood scraps because ultimately this is Jamaica's dog food. Also, the Ghanaians make it many different ways. Some of ou have nothing to do but criticize. I seriously doubt most of you women can even cook.
ivorysteele that’s how some ppl are stupid like everyone get cooking lesson from the same teacher in the same kitchen 🙄🙄
I think u may have missed that Ms Debs invited people to offer their suggestions on various twists that they know of or can be done. They are not criticizing just offering what she encouraged. So u may be taking it the wrong way.
It is used commonly in Jamaica adding various dinner scraps to make dog food but I wouldn't say that it is ultimately dog food just a cheap method to stretch meats to feed dogs. Some can't digest and prefer rice.
It is what is added and enjoyed in different cultures as you said and have different names... Polenta, Foo Foo, etc
ivorysteele laud me want it now wid some fry fish
You’re just so beautiful inside and out! I love it 🥰 from one Caribbean g’yal to another ❤️
🙌🏾mi deh right ya suh! I grew to love this dish because of my grandfather. The bun part is my favourite! 🤗
Yes, I could taste that tun cornmeal just from watching the video. And the bun bun is always the nicest part.
Love how you've kept it real. Really enjoyed your video
Glad you enjoyed it!
My Aunt from Antigua usta make it for Us, years ago, thank U EmpressMama Elder,,,
Hi i know this video is about 4 years ago but i still watches your videos. And as i speak i am now cooking some tun corn meals at this moment and it smells sooooooo good yummy
Debbie Debs...you teach me how to turn the corn meal the right way.
Thank you so much
Miss Debbie I really love your videos. I watch your video before I start to cook. I love tun cornmeal but I never know how to cook it. Thanks for this wonderful video.🙂
My dad used to make Tun Cornmeal from, Scratch with steam fish 🐠. The scrapping was the best. Since Cov-19, I had the urge to make it at 🏡. Bought cornmeal !.. until now , I did not accomplish my mission! One of these days! Love your style.... I love to cook, bake etc.
Ms. Debbie, I LOVE the cooking you do from Scratch it is the way I was taught how to cook! Nothing was ever measured except for cake ingredients, roll, Indian Fried bread and such, It was by sight and smell! My Great Grandmother was from the Dutch West Indies (Kidnapped of course) And married off to a (White) Irish fisherman that is how we got an Irish last name : ( Her son married my Grandmother who was a (Blackfoot Indian) Native Amerikan and could cook from scratch very, very well! She could even make a Kool-Aid cake with Icing form Kool-Aid too! You can look it up on your computer Kool-Aid! (TWIST) NO# 1 Make everything the way you did it except to your mixture for the cup mold the Torn Cornmeal/then add to one cup mold Bacon to the whole mixture to go in that cup of Torn Cornmeal mixture, Decorate it with bacon crumbles! NO#2 Use your recipe when you make the next cup mold, but in the middle of it add Egg's Benedict to it, you know with the poached egg and Hollisdays Sauce in the middle of the Torn Cornmeal Mixture! Decorate it with a little Hollindays Sauce and Red Peper Flakes for color that should go well with the Scotch Bonnet Pepper in your Sauce! You could also add sweet multi-colored peppers to the plates to make it festive for decorations with!
Turn cornmeal with pegan peas can you do that
@@faylenenolan8082 Sounds GOOD to me!!! : ) I'm hungry!!!
Miss debbie mi love the tune carmeal bad but mi never know how to cook it, but now mi know thank you.
I LOVE YOU SO MUCH!! BURNBURN has ALWAYS been my favorite and burnburn from a pot of white rice!! I born and raised in US-first generation American-family from Barnstable, Trelawny JA. My father put saltfish and peas, roast chicken, or fried fish in tun corn-he was the only one who made it in our house. My husband is Haitian and the Haitian version is called Mayi Moulen (his mom makes it with smoked herring in tomato sauce) -he loved the burnburn too!!
Boy miss Debbie you take me back to my chilhood.
My mum used to make this dish for us in England when we were children and I still love it, i'm in my late 50s now. I have heard jamaicans in England call this poor man food and would not dream of eating it. But, it's their loss because its delicious! Thank you for your video🙏🏽🙏🏽🙏🏽
You are so welcome
In Antigua we call this Fungee. We make it with cornmeal and Okra. We cook ours firm and roll it in a ball.
tfs
Well Done, Miss Debbie. Thanks for sharing this video.
Love this video. My version is with some shredded pumpkin, chicken or pumpkin noodles and some mix vegetables.
Wonderful! Thank you.
Our pleasure!
A wooden spoon is best to tun the cornmeal also grease the container to set the tun cornmeal, it slips out nice n neat.
We here in Antigua call it funge.
I love the the way you make your Tun Cornmeal. You did an excelent job and what i like, you use the real coconut. I am going to try it your way, which is the best.
Thank you Ms. Debbie. My mother would make it with salt fish and seasons. I love it.
Tun Tun i eat it hard and soft. but gezz now you have to make blue draws if you dont make it already Jamaicans have so many foods the videos cant done for now
for real
Mis Deb please make some blue draws😊
What wonderful cooking keep it up God bless
I like. It just the way you like It I'm going to that
Very nice! I have to try it myself 😊
Mi from St Mary and love mi tun cornmeal!!! Thank you Miss Debbie
This is lovely, I will be doing this for Sunday dinner today.
Hope you enjoy
bun bun is the best part of the tun cornmeal eno!
I'm young and I love it
This girl from down south USA and love that coconut 🥥. Me like Camera Girl and drink the wata from shell. Love you. Much respect.
Bun bun is the sweetest part. You made my day. Thanks Debbie
yes mon bless
Back in Antigua we make a version but with Okra Water and we take out the lumped before we leave it to cook.
OK tfs blessed monday
Good morning Ms. Debbie, I cooked some this morning for the first time by following your instructions, it turned out absolutely wonderful. My mom approved. Yesterday I commented on your green banana porridge, cooked that yesterday with your steps,it was so good. Thank you. 🤗
Green banana porridge? I must get that next!!
I blended some pumpkin with the coconut milk and it was awesome
My mother Is from junipen st Mary when she made it I always eat dih bun bun. But I'm use to okra in mine's. Thank you Debbie for this video.bless
yes mon nicest part bless up may twist to it
With a few alteration, it came out great. Thanks. Add a few more seasoning such as carrots, sweet pepper green&red and tomatoes. Real herbal style it was great. Love the crispy bun bun part too😍
Thanks for being such a sweet genuine lady. I have been waiting on this recipe for sometime. My mother used to make this with different meats and fish. It was alway so very tasty. Thanks for the memories Miss Deb.
ur sp welcome hon bless
Miss Debbie, I love you and your cooking style. To the tun cornmeal, I would twist it with saltfish for added protein and make it a one-pot-dish.
the twist to this is Panama sweet turn corn meal we use the same procedure just use cinnamon stick, vanilla , yellow coloring , butter and sugar to taste and raisins.
Ms Debbie, love how you are so careful when preparing your food. Love your accent.
Blessed love
Love it. The bun bun a di nicest part. I use to dig it out and eat instead of the tun cornmeal.
yes mon bless up
Thanks miss debbie I didn't know I should mix the cornmeal with cold water first before adding to milk good teaching big up nice videos blessings
Bless up mama..love all the 😊presentation
Thank you so much
Thank you and blessings to you and family. You know how long I wanted to learn how to make this. I love it u see❤❤❤❤❤👍👍👍👍👍👍💖💖
UR welcome hon happy cooking
My dear that is the best part the bun bun part wet and put a little coconut custard kids fight for it. I love mine dried good job.
My mother would put snapper fillet in her, and also serve it with fish either fried, steamed or stewed. Lawd mi affi gi go over har house dis weekend so we can do some dem cooking ya. Thank you Debbie nice childhood memories.
Wowww... always heard of it but never tryed it before,i must try tonight Miss debbie,thanks for sharing ...one love God bless you my dear.🙏😇
Hope you enjoy
I just made mine with sautéed sweet pepper, tomato, onion, escallion and garlic. Added sweet corn, shredded white cheddar cheese and some crushed canned mackerel (in tomato sauce). Soooo good! I love your video Ms. Debbie, you now have a new subscriber!
Why was the cheese added? Are you American?
Damn, I’m making this tonight, that looks delicious 😋 Ms. Debbie, #Mannersandrespect ✊🏾
Realist Jamaican Cooking channel.
BLESSED LOVE
Woooooo Megan you bring al
A large smile on my face thanks sis.
Salt fish is a great twist. My grandmother used to put salt fish in the tun cornmeal.
yes Miss Debbie original original recipe how to make turn cornmeal your number one Mama God bless you
Love it love it never had it as a child but I love it..I made mine with red peas and coconut milk and spice it up..big up girl.