Guyanese Vamazelli/ Vermicelli || Trinidadian Sawine - Episode 11

This is a classic dessert made with Vermicelli noodles in Guyana and Trinidad. There are two versions that are made and they are the one I showed in the video above, as well as the version that is spread into a pan, cooled, and cut into pieces (Vamazelli Cake). This dessert is popular among Muslims during Eid in Guyana and Trinidad, but it does not have to be a special occasion to enjoy this sweet. It is rich and creamy from the milk products used, and you may choose to add in the optional raisins, cherries, or nuts. Whichever way you all enjoy it, please give this recipe a try.
Ingredients and Measurements:
5 oz. Vermicelli/ Vamazelli Noodles
1 tbsp. butter or ghee
1/2 stick cinnamon
4 cloves (optional- I did not use them)
1 can evaporated milk
1 cup whole milk
1/2 cup- 3/4 cup condense milk (depending on how sweet you like it)
2 cups of water (may need to add more during the cooking process to boil the noodles)
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Instagram: @drummerbai

[@anickpannram173]

I learn so much from this guy...

[@matthewsguyanesecooking4601]

Thank you

[@Shameeza]

I would add alittle almond essence for additional flavor

[@thatlegendaryguy9480]

The bai can cook

[@matthewsguyanesecooking4601]

😊😊

[@soniab6932]

Made this recipe and it came out amazing. Never too old to learn. Your videos are great when I want to make recipes I don't make at home often, or before. Thanks again!

[@soniab6932]

Now I have to make this! Nice kitchen and video. I haven't made this in a long time, so I'm refreshing my knowledge.....thanks for all of the traditional recipes. Now I have to find someone to help me eat all this...lol

[@matthewsguyanesecooking4601]

Thank you for watching.

[@shamarelias1453]

I am going to make this dinner and I am going to follow your steps I am praying it come out great I will give a feed back

[@virginiahoayun8882]

Videos are so simple to follow, you're doing a great job, for me especially! My hubby Guyanese and I'm hispanic, so he will be very HAPPY! Btw, how are old are you Matthew, I have a son about your age, I think, lol Will you be making the vamazelli cake type version soon... PS, love the way your new vidoes have become so more professional with lighting, close-ups etc. now :)

[@matthewsguyanesecooking4601]

Virginia Hoayun Thank you very much. That is nice to hear. Thank you for noticing the quality of my videos. I will make the vamazelli cake soon.

[@jusranada]

Thanks for sharing..

[@nigelgr8457]

Wow I’m definitely trying this today it’s been years since i had this my grandma made it often growing up

[@matthewsguyanesecooking4601]

I hope you try and enjoy. It’s so good and easy to make

[@shamarelias1453]

Okay I try it and it came out perfect thanks for sharing your recipe

[@susieslife809]

It's Easter 2021 and I'm going to go try your recipe and with all the positive comments I already know I'm gonna do great

[@matthewsguyanesecooking4601]

Awesome. Enjoy

[@NaturalAfton]

Nice 🔥🇬🇾

[@photilal1960]

I'm eating this right now! Great video!

[@matthewsguyanesecooking4601]

Awesome! Thanks for watching.

[@foodiefan5818]

Good job! Could you do a curry duck video pls...tks. ...keep up the good work

[@matthewsguyanesecooking4601]

Thank you for watching. I will definitely try to get one up as soon as possible.

[@amandaramphal1489]

Love your channel esp the measurements in the description below

[@matthewsguyanesecooking4601]

Thank you

[@sksuk9806]

Where is the vanila essence nutmeg raisin and cherries looks too plain

[@matthewsguyanesecooking4601]

We do not add any vanilla in our vamazelli. Raisins and cherries are optional. And nutmeg can be added in... sometimes I do it sometimes I dont.

[@namugenyifarida4084]

But you are very far with the camera and atleast put things you use in words on screen

[@matthewsguyanesecooking4601]

These are old videos. Watch my newer videos. Better quality.

[@andreak.4375]

We don't mind the birds, the parakeets are cute! Love your recipe!

[@matthewsguyanesecooking4601]

Thank you so much.

[@Richards_Culinary]

Hi Matthew, I am about to make Vamazelli Cake for the first time and wanted your advice on keeping it fresh. Should I keep it in the refrigerator or is it safe to leave it covered outside of the fridge. Thanks So Much!

[@matthewsguyanesecooking4601]

This definitely needs to go in the fridge

[@matthewsguyanesecooking4601]

Put it in a container and in the fridge

[@Richards_Culinary]

@@matthewsguyanesecooking4601 , thank you so much for the advice. I just put it in the fridge to get it consistent. I'll definitely keep it in the fridge after I cut it up. Thanks Again!!

[@RosaR1es]

i've been looking how to make vamazelli the way my mum use to make when i was a child Guyanese style and i finally found you. you made it perfectly. thank you

[@mslemon4695]

Why is the camera so far away??????

[@aprilarcher2731]

My first time making this hopefully it comes out good

[@matthewsguyanesecooking4601]

April Archer I promise you will love it. Check out my updated version of this for a better quality video.

[@Lola-uf2ks]

Azmazing! im watching your video and doing it step by step.

[@matthewsguyanesecooking4601]

Thanks!

[@georgetownguyana573]

Hello from New York,Great vid will try ur recipe its one of my favorite 😊😊😊😊😊😊

[@matthewsguyanesecooking4601]

I agree, Vamazelli is delicious. Please let me know how it turns out when you try it.

[@leoncharles1783]

It work

[@bwanasefunjege3096]

Please show us how to make samosa

[@matthewsguyanesecooking4601]

bwanasefu njege Okay

[@fitnessbyerica2876]

Nice job explaining the recipe. Looking forward to cooking this dish.

[@matthewsguyanesecooking4601]

Thanks! Glad you enjoyed!

[@chandrapersaud7996]

looks delish as usual! this will be one of my dishes for Diwali. thank you

[@matthewsguyanesecooking4601]

chandra persaud Let me know how it turns out. Thanks for watching.

[@Shameeza]

Matthew you're a great chef

[@matthewsguyanesecooking4601]

Thanks

[@shabanasingh832]

Nice going to try it tomorrow😊

[@matthewsguyanesecooking4601]

Awesome!

[@stevebudraj1508]

About to make this right now, for the first time 😩

[@matthewsguyanesecooking4601]

Yay! Let me know how it comes out. Watch my updated video on it. The camera would be closer.

[@minny9518]

This is my favorite Guyanese desert. I made it following your recipe and it turned out so good that I couldn’t stop eating it!!

[@matthewsguyanesecooking4601]

Yay, glad to hear! That's the problem with these desserts lol they are so addictive

[@twinklepink4683]

I've tried this guys and it was the best...

[@matthewsguyanesecooking4601]

twinkle pink I'm glad it turned out well! Thank you for the support!

[@sheenaalleyne6943]

Love how you use guyanese lingo... "catch" and "patch" lol

[@matthewsguyanesecooking4601]

Sheenz P. Lol I have to. Its easier to explain it that way.

[@sheenaalleyne6943]

Matthew's Guyanese Cooking I made your vermecelli recipe for phagwah today.. was a hit.

[@matthewsguyanesecooking4601]

Sheenz P. Thank you. Im glad it turned out great. It was Diwali though.

[@cornellemunroe1898]

Abt to make this for breakfast bt no condense milk😭😭 nt to worry, imma make it for dinner

[@matthewsguyanesecooking4601]

Enjoy!

[@bibiashraf2115]

Thanks for showing me this recipe it has been many years since I made this like 45 years ago 😊

[@matthewsguyanesecooking4601]

Oh wow. I hope you give it a try

[@brendabentt-peters9965]

Did he really mean to say patching and not parching the vermicelli?

[@matthewsguyanesecooking4601]

Nope, I meant exactly what I said. Guyanese people say parching and Trini people say patching.

[@jjj6287]

I like

[@mcgarlypawiroredjo7176]

Finally I got it right.Thank you

[@matthewsguyanesecooking4601]

Thanks for watching

[@bibikhan5325]

I am going to cook that tomorrow

[@matthewsguyanesecooking4601]

Hope you enjoy!

[@wandaprescott9428]

I love this recipe

[@matthewsguyanesecooking4601]

Thanks for watching

[@Jen-kh3mq]

You cook with such ease,I can watch you cook all day 👍👍👍👍👍

[@matthewsguyanesecooking4601]

jennifer annunciacao Lol thank you! I really appreciate it.

[@SobrietyandSolace]

This recipe comes from India/Pakistan and they also do this in parts of Yemen, Ethiopia etc. Italian people must be so confused as to why we do this.

[@matthewsguyanesecooking4601]

Very true

[@bludaisiestarlite7626]

Parching not patching

[@parislynn1506]

He is speaking guyanese languages .

[@Shameeza]

That's what I was thinking, I know it's parching not patching 😊