Baigan & Tomato Chokas by Eve & Val in San Fernando, Trinidad & Tobago | In De Kitchen

[@Honeypepper.]

2:04 Very crucial point to make and I'm so glad you did! Let the rest of the world know it's not just like that these recipes came by!🙂

[@nikocreed8244]

I know I am kinda randomly asking but does anyone know a good place to stream new series online?

[@KyleRoodal19]

Love the little history during the episode. We need more of uncle and aunty.

[@TheTrini2012]

When uncle started sing "Stir it up little darling".....😂😂😂😂

[@stutisrivastava4431]

Being Indian from UP & Bihar, India , I love watching recipes travel and evolve as per local ingredients...Also, lovely watch how the words like Kalchul for laddle are still intact.

[@lisapysadee5674]

"We dont need pepper to quarrel"😂. Looks delicious.

[@joelbaj]

😂😂nearly ded when I hear that yes!

[@DJ_Mada]

🤣🤣

[@hamaniecheenibass5729]

This episode with Val and Eve brought back alot of memories my motber and grandmother both cooked with the chulha and you are right the best flavour ever. My mother's actually had two sides - "burners" one for talkarie while she made sada on the otherside -on the tawa. Good job of documenting this, show lots more

[@bibizeeboohoo741]

Like uncle Val singing, "Stir it up _, while aunty Eve stiring.🤣🤣🤣🤣🥰🥰🥰

[@peterbangaroo4919]

Aunty & uncle need their own cooking channel 🙏🏾

[@sherronguy5448]

I love the way you kept it real and said it as it used to be:the whole video had me smiling u both on🔥🔥🔥🔥🔥🔥keeping it 💯

[@SigmaHailey]

I like how you two are real and also you make me remember my childhood Thankyou so much

[@arjunelatchman884]

Thanks for bringing out our East Indian culture. We cook it similarly in Guyana. God bless 🇬🇾🇹🇹

[@Reza-1223]

Where in Guyana are you bai?

[@arjunelatchman884]

@@Reza-1223 I am from Corentyne Berbice, bai.

[@Reza-1223]

@@arjunelatchman884 Ah, I am not familiar with it. 😁

[@Reza-1223]

@@arjunelatchman884 Is that over the bridge?

[@arjunelatchman884]

@@Reza-1223 yes it's about 50 miles past the bridge.

[@rongrey2110]

That looks good! Haven’t visited there since 1983, I was close by San Fernando, a place called Duncan Village. A very nice place for a vacation.

[@lilibunny17]

I have never been taught to put jeera, need to try it!

[@sherwinjoseph3737]

absolutely love the scout story. good stuff Foodie Nation.

[@lisellen.francois4238]

I love the history lessons while you teach us how to do the thing the right way man. WELL DONE♥️😁THANK YOU🙏🏽

[@islandnessa]

Love the chula side home cooking! Brings out that authentic East Indian flavor! Looking forward to more fireside home meals Val and Eve:)

[@jenniepersad9570]

I truly love you both. It's so nice have you guys share and remind us of our history. I enjoyed the video immensely

[@khaiiah]

Is it crazy that I like some of the charred skin to mix in the baigan/eggplant/aubergine/melongene choka? yummyilicious!!!

[@saraswatiebitna1916]

Much respect to you both. I enjoyed the video. Happy memories .... loved the history as well. Thank you.👍🏼😊

[@skinnydee1886]

Well done you guys; great job 👍👍👍

[@fallonkeravillafana1812]

well alluh have to teach us to make the roti next. thx. 4 teaching us to make the tomatoes & melongene choka.

[@nphipps9406]

nìce step by step, I will try that version

[@habibahahmad9632]

My kind of Food thanks for shearing. 🌶 pepper makes this food delicious love it

[@pdavis647]

Just how my granny used to do it.

[@garychung4238]

Nice Trinidad and Tobago fish soup bodow 🇨🇦🇹🇹👍👍

[@ramnarinenagessar5914]

Did you add the geera to the choaka

[@ayealialexwood4886]

Oh gosh boi! I could almost smell the garlic as it chunkay, mmmmm 😋

[@melrod8143]

Love from Martinique...

[@vienaparmashwar290]

Just love you guys.I need to make a fire side.Any tips .

[@judekhan1114]

Just watching that pepper get cut up made me sweat an them two chocas meh mouth watering thanks again E V

[@mariowilson9790]

Nice keep the videos coming

[@Honeypepper.]

Yeah prepare muh plate ah coming over dey! 🍽🍽😋😋😋

[@bibizeeboohoo741]

Me too 🤣🤣🤣🤣

[@karminiparsan4440]

I see Val using tongs to remove the tomatoes...in days gone by a 'chimtar' would be used..same thing though😁. As long as we do barbque at home I would put a baigan to roast to use up the remaining coals..the best👌👌

[@erikaloney8603]

Is this how they make it at The Grafton in Tobago?

[@bibizeeboohoo741]

Looks very yummy 😋😋😋😋😋 for me tummy.😘😘😘😘😘👍👍👍👍👍👍👋👋👋👋👋

[@WarPigP13]

This couple is the real deal fs

[@AK-xv4sv]

Lovely content

[@ramgo118smart6]

Smoke flavored,,best

[@drycoconut5898]

Anything Trini is the best!

[@BrianAndersonTT]

Now this is choka.

[@valramsingh8360]

YEAH MAN

[@racegod69]

He’s the only other person I’ve heard say damadoes after my dad 😂

[@smiderrr7070]

So Yummy 😉😉😉😉

[@sarnathkerala8160]

Damado that's cute, thanks again

[@prakashdsewnarain3114]

your dog made me run outside

[@lrncephil80]

4:39👍👍

[@seygra20]

love roast baigan

[@shamdhala]

Winnipeg! It’s-50 F. Outside now,Chokas ,Fire,Stir it up.want a better life?let’s exchange.thanks.

[@arleneameerali4827]

That's alot of garlic, I leave the skins on my tomatoes though. Looks delicious.

[@bibizeeboohoo741]

True, it's better with skins on tomatoes, otherwise it removes some of the smokey flavours.😔

[@ShivRani21]

💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖💖

[@arjunelatchman884]

Hi Shivani 🌷

[@bibizeeboohoo741]

Don't like your idea of removing the skins from the tomatoes. 😔

[@richardsank]

Plenty meat in that baigan. Lol

[@roshanrattan9727]

u tried

[@sherriemartin3475]

What about the chemicals on the paper and the would

[@davemartin2468]

Too much talk about nothing, get on with the cooking. Thats what integrering and THE reading we are here.

[@nathanchristianl1105]

Nah shanty badder than she😆😂