The origin was from Portuguese Jews who came to Jamaica to escape persecution in the 16th century. In Portugal it is called Queijada (which sounds simular to Gizzada) similar to Portuguese custard tart but can have a ricotta like cheese. Obvious the coconut is what make it Jamaican. There are still Jamaican Jew of Portugese origin and surname that portguse origin in Jamaica.
GREETINGS TO YOU MY PRECIOUS BELOVED BROTHER, AM A JAMAICAN TOO, I LOVE GIZZARDA, THANKS ALOT FOR SHARING, HONESTLY SPEAKING YOU DID GREAT ON YOUR FIRST TRIAL, I SHALL TRY THIS TOO , I LOVE HOW YOU PUT YOUR LITTLE CHERRY PATTERN ON THE TOP, VERY DIFFERENT AND UNIQUE, JAMAICANS ARE REALLY TALENTED PEOPLE, EVEN THOUGH EVERY SINGLE NATIONS ARE TALENTED.
This my favorite Jamaican dessert. Thanks for sharing your tips and explaining everything so well, looks yummy. Just came across your video and I also subscribed. Enjoyed watching your other videos too.
Thank you very much for another well demonstrated recipe. I really like gizzarda but I have to avoid them because of the sugar content. I'm going to try and make them for my daughters. One love 💙 ❤️ 🇯🇲 💯
I subscribed today! Kudos to you for your professionalism, I appreciate the way you take the time to step by step explain and impart knowledge. It is great to know why you should and should not do something.
Again, following your recipe I tried it, and it came out Perfect… Bless Up. Just one observation. I did try with the 100% dehydrated coconut. And it DID NOT have the flakiness as when using real coconut. I tried adding a small amount of water. Then the next batch I boiled the sugar first… they both became like oatmeal… still saving it to use in my Toto recipe. 😅 well not my recipe it was Nicks 😊
One of my favorite channels please make the coconut pastry that looks like patty but with the grate red coconut inside I see no one making it I loved it so much!
@@feedandteach Sorry I was referring to your gizzada recipe above, (I obviously had coconut drops on the brain when I was typing lol) but that's brilliant you will be doing the coconut drops too! I can't wait. I remember me and my mum stayed up till the late hours making them, she had tried so many times till she got the recipe just right. It was yumm till she ended up giving some to our neighbours. Ah good times. I was little back then but it brings back fond memories. 🙂
That's right, growing up it is the coconut tart style we call gizzada, still do, flakiness is not desired for the dough though, it should be soft/spongey. It is also called coconut turnover in some Caribbean island.
I tried this last night. The filling was delicious, crust flaky. However I had a major problem ... placed my shells in the oven, pierced and they all fell flat!! When I noticed this I took them out, pinched the edges again, add the fillings and then placed in oven. Taste great but not the best presentation. Some did come out beautifully. What would cause the shell to fall if I used 2 flour, 1 butter, kept cold. Used a food processor to crumble the butter into the flour in order to not get warm, then placed in refrigerator. Any suggestion?
Big man you can't replace the sugar with something jah know man a str8 rotten teeth business that fi adults. Children good but old head like we can't eat dat daily
The origin was from Portuguese Jews who came to Jamaica to escape persecution in the 16th century. In Portugal it is called Queijada (which sounds simular to Gizzada) similar to Portuguese custard tart but can have a ricotta like cheese. Obvious the coconut is what make it Jamaican. There are still Jamaican Jew of Portugese origin and surname that portguse origin in Jamaica.
MAY THE ALMIGHTY GOD BLESS YOU EVEN MORE !!!
GREETINGS TO YOU MY PRECIOUS BELOVED BROTHER, AM A JAMAICAN TOO, I LOVE GIZZARDA, THANKS ALOT FOR SHARING, HONESTLY SPEAKING YOU DID GREAT ON YOUR FIRST TRIAL, I SHALL TRY THIS TOO , I LOVE HOW YOU PUT YOUR LITTLE CHERRY PATTERN ON THE TOP, VERY DIFFERENT AND UNIQUE, JAMAICANS ARE REALLY TALENTED PEOPLE, EVEN THOUGH EVERY SINGLE NATIONS ARE TALENTED.
Bredren mi caan believe yuh dash weh di coconut wata! Thanks for the recipe though!
The water was past its prime! Bless!!💯
😱This looks so beautiful I cant imagen how good this can taste 🥰
Moth a run wata ova yah suh
That is it sir nick💯👌🔥
🙏🏾
This my favorite Jamaican dessert. Thanks for sharing your tips and explaining everything so well, looks yummy. Just came across your video and I also subscribed. Enjoyed watching your other videos too.
🙏🏾
Delicious treats😋😋😋
Looks delicious! Yes, trinidadians do make a similar treat called coconut tart.
Can you do a hardough bread video ?
I love love love this channel bro. Glad I found it.
I have it planned 👍🏾
Yes Please
Thank you very much for another well demonstrated recipe. I really like gizzarda but I have to avoid them because of the sugar content. I'm going to try and make them for my daughters. One love 💙 ❤️ 🇯🇲 💯
Yeah. It's a lot of sugar. Definitely not something to have regularly.
I subscribed today! Kudos to you for your professionalism, I appreciate the way you take the time to step by step explain and impart knowledge. It is great to know why you should and should not do something.
Welcome aboard!
Yes another thing to try mi hand at, these look so good. Could eat one now😅
Am new to your channel from jamaica sending out some love
Big up
Keep up the good work.
my favorite snack
Yummy yummy❤
Again, following your recipe I tried it, and it came out Perfect… Bless Up.
Just one observation.
I did try with the 100% dehydrated coconut. And it DID NOT have the flakiness as when using real coconut. I tried adding a small amount of water. Then the next batch I boiled the sugar first… they both became like oatmeal… still saving it to use in my Toto recipe. 😅 well not my recipe it was Nicks 😊
Perfect! Thanks for sharing! Toto sounds nice!
I luuuuv these
Excellent!
Very good and detailed teaching
Nice sharp audio delivery, yet very professional I could watch all day, buI must try your techniques now
Brother yuh ting nuh normal!!! Waiting for the pumpkin punch. New Subscriber from the patty dem
One of my favorite channels please make the coconut pastry that looks like patty but with the grate red coconut inside I see no one making it
I loved it so much!
😟I don't know that one
job well done looks delish
I used to buy the patty shaped coconut back in school days in Jamaica 🇯🇲 it was my favorite
😋Looks divine!👍🏾
🤤🤤😍
Yes!!!! You hab coconut drops too (ingredients,recipe, how to video)?
Coming soon!
@@feedandteach Sorry I was referring to your gizzada recipe above, (I obviously had coconut drops on the brain when I was typing lol) but that's brilliant you will be doing the coconut drops too! I can't wait. I remember me and my mum stayed up till the late hours making them, she had tried so many times till she got the recipe just right. It was yumm till she ended up giving some to our neighbours. Ah good times. I was little back then but it brings back fond memories. 🙂
Up bro keep up.great content
Very delicious
Looks so good i will try to make it soon 😅
Great video ❤
Please do! Hope you enjoy!
Please do coconut drops next I never seem to get it right
I'll add it to the list!
Love this.quick question.i sometimes bake for my family, but the crust always spreads away.what am I doing wrong?
It sounds like the crust wasn't cold enough or the oven wasn't hot enough or both. Ensure you preheat your oven and chill the crust before baking
In St. Elizabeth they have that coconut tart as gizzada too. You should try it.
There's always so much to learn. I'll look into it. Thank🙏
That's right, growing up it is the coconut tart style we call gizzada, still do, flakiness is not desired for the dough though, it should be soft/spongey. It is also called coconut turnover in some Caribbean island.
I tried this last night. The filling was delicious, crust flaky. However I had a major problem ... placed my shells in the oven, pierced and they all fell flat!! When I noticed this I took them out, pinched the edges again, add the fillings and then placed in oven. Taste great but not the best presentation. Some did come out beautifully. What would cause the shell to fall if I used 2 flour, 1 butter, kept cold. Used a food processor to crumble the butter into the flour in order to not get warm, then placed in refrigerator. Any suggestion?
Sounds like the butter melted way before the crust started to set. You can try 2 flour, 1/2 butter and 1/2 shortening.... shortening will melt slower
It Couldn't have done better looks so delicious
❤❤❤❤ 😋 😋 😋 😋 ❤❤❤❤
THIS LOOK REALLY DELICIOUS NEXT TIME SAVE THE COCO JUICE DON'T WASTA TING MON🙏🏽👑🙏🏽👑🙏🏽👑🇯🇲💖💖💖
Ow u fi mek all a di wata dash weh
Water did rancid man
Why waste the coconut water!
It's a much older coconut. The water wasn't really palatable
next time dont waste di coconut wata! lol
Big man you can't replace the sugar with something jah know man a str8 rotten teeth business that fi adults. Children good but old head like we can't eat dat daily
We don't want to eat that daily though. Its an occasional treat.
@@feedandteach overstand