Authentic Jamaican Tun Cornmeal

[@Karen1AG]

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..

[@euneta]

I just want to eat right now tun cornmeal, look delicious.

[@1963carolrose]

Yes the bun bun is nice

[@ceesworldwide478]

You've got to love this empress. Louise Bennett would be so proud of her.

[@digoravas1986]

Mis Ded is a national treasure...

[@celestinejackson3311]

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.😁😁😁

[@thejamaicancookingjourney]

tfs

[@maddybee4523]

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.

[@MsAncele]

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

[@vivette2512]

Lol.. mek dem jealous

[@ruttapeter446]

Gadbless big love

[@judithwilliams174]

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 😙

[@thejamaicancookingjourney]

ok will do that bless

[@RealGRRRLz69]

Judith Williams: #3 was my favorite as a child. I tasted it reading your list. Thank You for that memory.

[@jenniferbeathea7906]

All sounds really good. Must try

[@sharonsinclair9812]

Put some real nice curry chicken back I'm in love my Bonbon because that's what my grandmother normally give us thanks

[@garyzangel2808]

Judith Williams Ms. Debbie said authentic NOT with a twist. Everything you "non cooks" put sweet peppers in.

[@juleenforbes]

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.

[@thejamaicancookingjourney]

arite Jules bless gonna try that way

[@shanelunsford5495]

In South of United States we call this grits and have sweet and savory versions.

[@jeanmalcolm1358]

Juleen Forbes Ms

[@naturallymenow]

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

[@inezthomas3611]

' m

[@Jewel380]

I am discovering my Jamaican roots and exploring Jamaican cooking and I love your channel! Thank you Ms. Debbie and please keep posting videos.

[@thejamaicancookingjourney]

ur so welcome thanks

[@dapperninji646]

Same here too brother.

[@luxurydollshanlifestyle2215]

Lol I’m so In love with this lady n the way she go about doing her cooking

[@mbubb4626]

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.

[@rtsoca5560]

Kenyans eat ugali

[@zomax221]

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

[@thejamaicancookingjourney]

OH yes i so appreciate you comment stay safe

[@audreyfrancis199]

My Aunt from Antigua usta make it for Us, years ago, thank U EmpressMama Elder,,,

[@rhondaphillips1948]

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

[@marieicequeen]

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 🇯🇲🇯🇲

[@lilymaepeart9040]

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

[@Msboochie2]

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.

[@yvonnepeart6831]

Tun Cornmeal with SaltFish!!! My Daddy made this for me when l was a child and loved it!!!!

[@ladysweetpumpkin1058]

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👌👏💗🙏🏼🤗💞

[@bethunegobern7412]

Thank you, always appreciate how you take the time out to teach and share your experience.

[@UnknownNetworkTV]

Realist Jamaican Cooking channel.

[@thejamaicancookingjourney]

BLESSED LOVE

[@ericaforde1624]

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.

[@thejamaicancookingjourney]

thanks for sharing

[@happylindsay4475]

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!!

[@treehouse8175]

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

[@mariacaleb8995]

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!

[@thejamaicancookingjourney]

Thank you Maria

[@dianequiroz1677]

Yes girl fantastic

[@soniaplummer1093]

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

[@thejamaicancookingjourney]

You are so welcome

[@JustFluffyQuiltingYarnCrafts]

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.

[@victorinejones5664]

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.

[@taniabanbury5623]

Ms, Debbie I learn so much from you thank you!!

[@thejamaicancookingjourney]

You are so welcome

[@cynthiajones2235]

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 😋😋😋❤️❤️❤️👏🏽👏🏽👏🏽

[@sasharobins6437]

You a Di bes Ms Debbie, I’m so glad to know there is a tun cornmeal recipe . I’ll be trying it now!🙏🏾🇯🇲🥰

[@bajanfarrel2562]

In Barbados we call it cou-cou, we put okras in it. Our national dish is: Cou-cou & flying fish

[@lindabenn7771]

Bajan Farrel I love cou cou and make it often

[@junieadams53]

When i was a child my grandma out salt fish in it

[@junieadams53]

My husband is Bajan. He makes cou ciu all the time. He makes souse too using pigs feet and pig ears.

[@SunnyGhandle]

ODEAN LAWRENCE Yes sir, it’s a derivative of the African dish fufu (fou fou)

[@Dragonrdh]

My Mum used to cook mackerel with cou-cou in England, when she couldn't get flying fish.

[@morriscampbell6931]

Ms Debbie you should open a cooking school you are a talented teacher, keep teaching my sister. Thanks

[@thejamaicancookingjourney]

After this pandemic

[@joylecky]

Love, love love it. My grandma use to add pumpkin to it and some saltfish

[@thejamaicancookingjourney]

thanks must try it with the pumpkin

[@daniellehilton4860]

My mom always do too! And sometimes a few ackees. Always so good! 😋 YUMMY!💕🤗

[@mshart-ke4in]

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

[@thejamaicancookingjourney]

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

[@firerainkeeler]

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!

[@faylenenolan8082]

Turn cornmeal with pegan peas can you do that

[@firerainkeeler]

@@faylenenolan8082 Sounds GOOD to me!!! : ) I'm hungry!!!

[@shirleyjensen-elliott2435]

Amazing authentic recipes from the fabulous Debbie. Such amazing cooking skills

[@jenanization]

In Italy we call this polenta and always make it savoury.

[@elviabest7591]

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.

[@gailbaptiste8471]

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

[@Nubiansmiles]

In Antigua we call this Fungee. We make it with cornmeal and Okra. We cook ours firm and roll it in a ball.

[@thejamaicancookingjourney]

tfs

[@kathleenryan2232]

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.

[@thejamaicancookingjourney]

THANK you hon i appreciate the love

[@gregorywright7266]

A the bun bun nice A dat mi a talk bout

[@thejamaicancookingjourney]

Yea mon bless

[@irelandsimmz2177]

🙌🏾mi deh right ya suh! I grew to love this dish because of my grandfather. The bun part is my favourite! 🤗

[@faithlynfoodsvariety1352]

Well Done, Miss Debbie. Thanks for sharing this video.

[@christanlawrence23]

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💖💖

[@queenauset]

Thank you Ms. Debbie. My mother would make it with salt fish and seasons. I love it.

[@elezabeththomas2693]

Wonderful! Thank you.

[@thejamaicancookingjourney]

Our pleasure!

[@alisathomas5115]

Back in Antigua we make a version but with Okra Water and we take out the lumped before we leave it to cook.

[@thejamaicancookingjourney]

OK tfs blessed monday

[@soniastewart9679]

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.

[@keilamckenzie6997]

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!

[@missdorr4947]

Why was the cheese added? Are you American?

[@sexyjamaican74]

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

[@thejamaicancookingjourney]

yes mon nicest part bless up may twist to it

[@favouredbygod9849]

Yesss the best way.... always wondered how they get it creamy now I know.... Thanks 😊🙏🏾🙌🏾🔥💯

[@debbiebryan8654]

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.

[@soulblacklady]

This girl from down south USA and love that coconut 🥥. Me like Camera Girl and drink the wata from shell. Love you. Much respect.

[@silvertrees6326]

Salt fish is a great twist. My grandmother used to put salt fish in the tun cornmeal.

[@marieicequeen]

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.🇯🇲🇯🇲

[@marciaplummer5976]

Some sautéed salt fish with onions in it is also tasty.

[@jamessimpson9014]

Ms Debbie The bun bun or pot bottom a de best part as it . I a country girl from St Bess

[@maryslater8538]

Ocro and peace

[@jayem8753]

This nuh degrading again. If you go on the north coast it is on the menu with a stylish name...MI love it bad and MI glad yuh made it..I don't know how to make it...Thank you Miss Debbie..manners and respect

[@thejamaicancookingjourney]

ur so welcome

[@ggdem5472]

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🙏🏽🙏🏽🙏🏽

[@thejamaicancookingjourney]

You are so welcome

[@nadinemckenzie3210]

Bless up mama..love all the 😊presentation

[@thejamaicancookingjourney]

Thank you so much

[@foodkpop339]

bun bun is the best part of the tun cornmeal eno! I'm young and I love it

[@petersugar2185]

Yes ms Debbie meh memba Di bahtum ah Di tun cornmeal yeees ah Di sweetest part fi true mi ah country bwoy . Faah st Elizabeth, ah wan gud pizzah fuud Ms Debbie bless up to u always x

[@zandrealexander8749]

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.

[@paulinedesilva279]

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.🧡🧡

[@thejamaicancookingjourney]

Get well soon and keep in touch prayers up Pauline

[@denziljordan3863]

Of course the I know bout tun cornmeal and bun bun Bun bun from cornmeal poridge to 1❤💛💚

[@bonitaweekes4366]

My Grandmother would have killed me if I put water in Cornmeal. We cook cou - cou, which is cornmeal with okras. The old people never, never wet the cornmeal but it came out creamy and smooth. It's hard work but they used a cou - cou stick, that is a wooden stick that is like a small bat, they stired and pressed against the side of the pot, no lumps at all, just smooth. It's an art. It's served with steamed flying fish, Saltfish, a slice of sweet potato and some cucumber done up with lime, salt, onions, hot pepper and parsley. Granny put some butter in a cup or small bowl, put in the cooked cou cou and the turn out on the plate. I have to wet my meal, my father is 91 still active and cooking, he'd never wet his.

[@thejamaicancookingjourney]

ok bless

[@deecargil3335]

Miss debbie mi love the tune carmeal bad but mi never know how to cook it, but now mi know thank you.

[@marciaplummer5976]

I wish I can have so e ow. i would add some colorful chopped sweet peppers.to it to brighten it up and have s nice crunchy taste to it especially when you cup it and plate it. Nice presentation.

[@tressanallenmartin9336]

I remember eating this with steam fish and sometimes with brown stew fish .. I also remember having it with red peas... thank you Debbie

[@leonietaylor7054]

Yes I did red peas in mine in the'1980s.Served with steamed snapper fish scotch bonnick pepper.My husband and his conductors fav lunch.

[@leonietaylor7054]

Bragadap out the cornmeal.Never heard of'that one'before .And I am a born island girl

[@leonietaylor7054]

Bun bun a lick shat!!!

[@claudetteforbes4280]

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.

[@jacquelinewatkins9790]

the bun bun is the best part. It has all the flavor

[@liliethtomlinson6923]

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.

[@debih.9241]

My grandmother was from the country in the southern part of the US and cooked everything from scratch. This is one dish she did not make. Why I don't know. I will try making it. Thank you.

[@angelrose5355]

My father use to make d best tun corn meal ,and I love it with sour orange sugar and water,I try to make it many time here in Fl but it neva come out d same way for it hard to get d bone dry coconut I love it anyway soft r hard ,

[@donnajackson7135]

I as a British woman thank you to cook tun cornmeal the proper way bless you always.

[@paulinebryan2582]

I am eating some Tun Cornmeal Bun Bun right this minute. I have not had it for years I used coarse cornmeal to make Tun Cormeal Today.

[@piccolosun1025]

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

[@thejamaicancookingjourney]

for real

[@rhodasimmonds3522]

Mis Deb please make some blue draws😊

[@kowseliaganpat1626]

What wonderful cooking keep it up God bless

[@kowseliaganpat1626]

I like. It just the way you like It I'm going to that

[@irieprendygal]

This is done in Italy and Spain using water or milk. It's called Polenta. It can be finished in the oven for those who like it dry. It almost resemble a bread.

[@thejamaicancookingjourney]

THIS is how Jamaicans do it corn bread is totally different

[@irieprendygal]

@@thejamaicancookingjourney Yes absolutely. I'm Jamaicn born so I know. My Mom used to make it as well as cornmeal porridge. Anyway. Thanks for the very entertaining and useful tutorials.

[@micki_lee101]

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😍

[@unknownblackant]

Nosie fi the whole day cause bun bun affi nyam😂😂❤

[@marciareid3584]

Woooooo Megan you bring al A large smile on my face thanks sis.

[@hopemcfarquhargraham8337]

Debbie Debs...you teach me how to turn the corn meal the right way. Thank you so much

[@diannebaker79]

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!!

[@khaliqsomra5922]

Boy miss Debbie you take me back to my chilhood.

[@judygore6962]

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

[@dreameyes1735]

I love it the burn burn sweet I use to make it with onion and salt fish with my mummy. RIP mum 35 years gone 😥 Am now in my 50th I was in Jamaica December and since then I've been meaning to make it ... yours look yummy but I like it on the dry side am gonna make it too.. thanks for sharing memories

[@haroldfennell343]

de bunbun part ha de carnmeal even taste betta,,,,,,,,,,big up ,, girl

[@thejamaicancookingjourney]

Yes mon bless up

[@Bdeezy1953]

Deb - wish you had shown how to open the coconut on camera, some of us don't know. xoxo

[@thejamaicancookingjourney]

ok i can do a video on that

[@elizabeth6831]

Just tap with the hammer around the top of the coconut.

[@moniquebarco3889]

Easy to crack you can smash it on a hard surface and it open easy same way

[@audreesantana7344]

you will laugh at this... but it works. I place the coconut in a plastic shopping bag (double bag it for durability) wrapping it around the coconut as much as possible ... THEN I set it down on the floor (preferably on top of a mat, etc.) and use a hammer or other hard object to pound it - not too hard but firmly. The plastic bag prevents the pieces or shell from flying all over the place and creating a mess. I also find that doing it this way, usually separates the shell or most of it THEN the pieces that are left in the shell, you use a sharp knife with a point (not too sharp now)...CAREFULLY PRY it between the shell and the coconut flesh (best to start at a pointed end and incline the knife point away from you hand and a bit downward towards the hard shell ), THEN giggle it till the flesh and the shell are gradually separated. (it will be hard and laborious to do at first ... but just be very careful until you get the hang of it)

[@jusic8748]

the best part man a the pot bottom lick all the spoon

[@WILMA_]

Damn, how come I haven't seen this channel before? And this meal was made on my B/Day (yes, I am 17 don't be rude and ask LOL). I go to church with Jamaican ladies and boy, can they cook! One adopted me as her "American Daughter" even though I am Kenyan originally and she is the reason I cannot lose weight. LOL

[@kadijatusesay9760]

Well done, I like it dry to enjoy the burn burn. Thank you, another dish as I love corn meal dishes. Kadi.

[@blessedhighlyfavored5309]

The following day slice and fry it dry. Delicious

[@thejamaicancookingjourney]

yes true

[@kendrasspongeasmr210]

Thats like hotwater cornbread yummm!

[@salomijohn800]

Hello....we in Trinbago add ochro and pimento peppers to enhance the flavour.....we call it Coo Coo.....same process.

[@angi7854]

Hello Ms Debbie..in Antigua we use okro (okra) instead of herbs and we call it fungee (pronounced foon-g) so perhaps you could add the okro to your lovely recipe..😊..I will certainly try it with the herbs...

[@Nubiansmiles]

Big up fellow Antiguan

[@Icil879]

Yes the bun is the best. I put a little butter and then scrape it out. 😋 😋

[@Icil879]

Lord me too. I would put butter and leave it for a bit. Nice nice.

[@enisesaunders3012]

I WOULD TWIST IT WITH SALT FISH

[@kathymonteiro3533]

Mi from St Mary and love mi tun cornmeal!!! Thank you Miss Debbie

[@salomephillips1876]

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. 🤗

[@memoryrinehart]

Green banana porridge? I must get that next!!

[@pamelacollins6475]

I blended some pumpkin with the coconut milk and it was awesome

[@theresanapaul9204]

Yes yes Ms Debbie 😍

[@SuperWoman_215]

I tried this recipe this weekend and I didn't do too bad. I used too much coconut milk. I'm still proud of myself 😊

[@thejamaicancookingjourney]

Great job!

[@jackiejohnson7886]

Yes deb o can make it nom. Tun cornmeal. Bun bun is the best. Looking good. Thank you babes