The chef looks so down-to-earth and friendly

Great video 👍. To all the Noah's who know everything especially the difference between tumeric and saffron. This is Trinidad and saffron is saffron and tumeric is saffron. That's what trinis say. Just as all diapers is Pampers And alll soap powder is breeze And all toothpaste is Colgate etc. Have some respect for your slang In Guyana pommerac is called cashew In Jamaica avocado/zaboca is called pear . There's a book labeled as" trini dictionary" y'all should get a copy and read it . Y'all seems to be the kind that visit America for a week and come back home with an American accent. Yuh think it easy. Dem people really good yes

I have watched you and another Indian girl in T&T ( she was going to a lime) make this pholourie and so far you guys are the best for making this dish. Cheers.

Wow this is so good I do make this to just like yours my family loves phlolurie

Dis is my Chef!!! She could rel bubble!! 👩🏾‍🍳

A lovely African Trinidad snack, that brings back memories of childhood days.

Great job looks very simple

Hi Rene I enjoy watching your demonstrations. The meals are simple and easy to prepare. I do not enjoy eating pig foot however the way you presented the dish i would most certainly try it. Continue to do what you love most.

Hi Renee good morning to you have a great weekend and thanks for uploading the video with pholourie

I like it the way you make it

Awesome video...looking tasty and fluffy..just about to make some now...great hosting also..well done x

I love all the chutney.

HAPPY 😊 NEW YEAR TRINIDAD AND TOBAGO

Girl the food looks good, you look good, I coming soon

Your inspirational!!! ❤️😘

That was real easy Boi gonna try that in this isolation period

The Buji would love some right now!❤️

Thanks for sharing

Excellent.

Gn eatah food ican eat it now well done i like it with the split peas or without no problem grate.

Great job

Great video!

Looks delicious and mouthwatering,my favourite chutney in grated mango 🥭 or boil mango chutney as well 🥭😋👍

I tried it and it was fantastic! Thank you!

Picture perfect

It's amazing to know you guys have the same food in Trinidad. All these time I thought it was a native dish to Chittagong, Bangladesh. Now I know, how we all live in a small world!!

First time viewing. Would it be possible for you to do a tutorial video on the batter dropping technique(the one where you used your hand alone) please?

Hi Rene. Why do we have to put flour in the mix to make Pholourie?

Thanks. Did you remove the seeds from the tamarind?

How much split peas would you need to use if you do not have the powder?

like the sauce great job but loves the pommecythere type sauce you talked about could you please do a recipe for it sort of like a sweet sauce thank u keep up the good work

Your awesome

Thank you sis

😅😂love u bundles good cooking

Good smile -Good food!

THANKS 👍 FOR THE SWEET ✋ RENEE

Beautiful.just as ur self😘😘stay sweet 😘😘😘.im here 2 always support u ok hunny

Love it with split pea flour..

Hi Renee...I am a new subscriber...love your videos.. would it be possible for you to share the measurements use for this recipe please?

That pholourie looking tasty...

Girl, where did you get that enamel cup?? LOL! Love your channel! You are doing a great job! Now I am craving for pholourie! I am a new subscriber!

Looks delicious, right guys😂❤️ all joking aside, great job Rene keep on doing your ting girl😊

Is it 2 tablespoons or 2 teaspoons of saffron for the pholourie mix? I love your videos.

"When the water dissolves"?!....lmaoooo

@eatahfood Quick question, doesn't the salt actually deactivate the yeast when place on each other? I've seen people place the yeast and salt on separate sides of the bowl because of what the salt can do the yeast. Can you please clarify this information please. Lovely cooking btw, i use these recipes home and they work very well.

nice

It Looking "Right" n Tasty 😉

Hi Renee... ah love yuh girl....

Can you please some mango chutni, the green mango...and exactly how am I supposed to get pumsitay🤣 hmmmm that would so hit the spot😆🙃😍

I love this accent.

Hi Renee you could use the small ice cream scoop for this method

Well you know I now watch this video and my dough is already setting. By 5:34pm I would be frying lol.

Please put the list of ingredients in the description box. Thank you.

I thought chutney was the stuff made by grating a green fruit (for example, mango) and adding chadon beni, garlic, salt, etc... Anyway, like you, I prefer my pholourie with the split peas powder. More nutritious, I would think. Tamarind and mango sauces are my favorites.

The last time I saw one of those enamel cups I was a small child!

You know it's weird I haven't had pholourie in years and for whatever weird reason I've been craving it this past week or so and then I saw the video on here.😆.. And I know I can't get up to make it because it's just too much work sitting in the kitchen that long the pain alone would kill me😭 mind you it would so be worth it😄... LOL could I just put the dall(split peas) in the food processor, boil it first like when I make the dalpari roti...and can you show me what the safran looks like before, or when you get ready to grate it...🤔

Hi beautiful Trini.

Good job... DELICIOUS awesome beautiful...

I think the seasoning better if its blend

Maybe it's because I'm not an onion fan but I don't understand using it for seasoning in pholourhie or chutney.. but hey if it works for you.

Please share measurements for each ingredients, thx

Right? Right! Right!!! Lol 😂 😂😂 thanks for the recipe Right!

She real swedt tho ❤❤

No ginger, onion or celery, in chutney for me. I think it takes away the original taste of pholourie. Split peas powder, with or without, it's still delicious.... Good job though.

Weres the recipe

You’re so pretty. God bless you

Right Right Right🤣🤣🤣🤣

Yuh accent TUN UP!

I’m confused. What you called saffron looked like turmeric. Saffron is burgundy in colour and comes from the centre of a flower. It’s a light purple flower and it’s the “threads” that are used.I’m not trying to make you feel bad, I just want to be accurate.

Theres a big difference between saffron the most expensive spice in the world.. and tumeric you have tumeric a root or powder (Not saffron )

Bandanna and garlic only not celery and onion????

Like your cooking,,,U r soooo beautiful...

It's tumeric not saffron!

Good Vlog, as a chef you should know what saffron looks like you using turmeric not saffron. Saffron is a very expensive plant. Google it.

Turmeric is a root. Of course you can also get it in powdered form. But it is not saffron. Saffron is made from a flower. Turmeric is a root. Trinidadians too often say it's the same thing. It is not. Jus saying. Don't be offended plz.

Saffron is totally different from tumeric. Nice receipe though.

Looks good but you don’t put celery in this recipe

Where's the garlic!?

Hmmmm i don't know where you learn you cooking but at least you tried, all the food you cook I can make it but a lot better.

Indians grandmothers are smiling their Indian food is popular in Trinidad. Pholourie isn’t Indian food it isn’t Trinidad food.

Where is the measurements?

I think you used turmeric not saffron.

Saffron cannot be grated; Saffron, are the dried stigmas (thread-like centers), of the Saffron or Kesar flower. Saffron is the most expensive spice, because there are only three, four or five stigmas in one flower, and it is sold by the ounce; many threads would've to be weighed in order to get just ONE ounce. What you're using is called Turmeric or Haldi, it's similar to ginger; they're roots that are grown underground and would've to be dug up. Saffron threads, are plucked from the center of the Saffron flowers; they're NOT underground; totally, two different things!

No girl stick to making pot bake.