Girrrrrl I really enjoyed this video, especially the story line. Ah used to sell red mango in school, $1.00 ah bag. That was my toiletries money, my snack money etc. I love it with or without the colouring. Simplicity is best. The 80's was a great time to grow up in t&t. Real nice memories came back here. Thank you for sharing!
Perfect Nicolelyn awwww wow really thank you, yessssssssss the 80's nothing like that era. Oh you was ambitious selling at school amazing đand yessssssssss simplicity no coloring just nice nice simple stew. Thank you for watching â€ïžđ
@@FoodByChamionWilliams nearby !!đ i gonna try thisđ everytime my family coming to visit all i cud tell dem is "de wet red mango"đ€Łđ€Ł i use to buy it at school in de paper ...even use to lick de paperđđ thanks so much for sharing ...i now done make some coconut bake toođ
SIOHBAN GARDIER Iâm laughing I love your description of it as accurate as possible to the 80âs đ oh when you try it be sure to let me know how it turns out about the coconut bake đđ about thanking me youâre most welcome the pleasure is always my own đ
Hi. New subscriber here, could you list the ingredients and the quantities next time, please. I love the detailed description and the end result looks like Tobago red mango. Love it.
Great video, I'm much younger and very happy to learn how to make all these yummy treats that my grandparents used to make but didn't have the pleasure of teaching me how to. What was the thickening agent that was used?
Hi thank you for watching & your lovely comment đ that sense of the good old/ole days is everythingâŒïžabout your question I didnât add any thicken agent the sugar & water thickens once itâs boiled that how most of these things/dishes gets thick I hope my reply helps đ
Joanna Serrano hi thank you for watching & your kind words itâs greatly appreciated đ to answer your question Iâll say five minutes please monitor it closely because it will be cooked again in the coloring sugar & spices..............
@@FoodByChamionWilliams : thank you my fellow country girl, I am from Trini. To but I live in the U.S. and thank you again for responding so quickly. Also try to ignore that negative comment haters will be haters, I love the way you explained everything, because it really makes your mind go back to the good old days, that time frame you spoke about I grew up in that era. Stay blessed
Joanna Serrano youâre most welcome the pleasure is always my own đ oh youâre a Trinidadian đ€ I try at times to ignore them Iâm happy the video triggered such memories for you thank you for watching đ€
Rene v hi if I donât talk this much nobody will be able to learn from me! And as much as I speak I still have persons that asks me to explain something my channel is to teach period
@@FoodByChamionWilliams When you say Spice Powder are you speaking about Allspice?? Or something else? Is there another name for it?? Can I buy it online? ** I plan on making this soon and trying to get all the correct ingredients..
I'm going to try this in a while. I have gel food coloring and liquid. Which one should I use? Thanks for sharing hun. I'm sure it will turn out great.
Maria Webb hi thank you for watching & your kind comment the gel is more potent so Iâll choose it any day over itâs liquid counterpart I hope this helps đ
When you say Spice powder are you talking about Allspice ( ground pimenta) or something else. If so where online can I get Spice Powder or the bark? Is there another Name for it??? ** I plan on making your recipe and need all the correct ingredients.. đ
What is the Latin name or the Spanish name for the tree bark looking spice that you are calling "spice ", that you said is not cinnamon. The spice must have a proper name so that I can find it on a supermarket shelf
Gyyyaaaalllll... did you just say pommerak??? And pomme de citere???? What about djamun??? And carambola, tamarind, various types of mango... Cinnamon apple, sappotille... lemme stop!! I need to go home and get me some of ALL of these, LOL :) :)
Tricia de Mas hi yes I was basically saying that any one of the two types can be used the ones found in Trinidad & the one found in America...............
Sueann Durrant hi forgive my late reply, Iâll say refrigerate it for up to one week in the coldest part of your refrigerator........not your freezer đ
Kadisha Gonsalves hi thatâs depending on the amount of mangoes youâre using. Iâll say start with 3 culinarily cups if you need more add 1 more đ
Kadisha Gonsalves it ok if you have the spice powder........donât grate your pepper Iâm concerned about the heat if you grate it the heat on your hands handling hot peppers can be quite discomforting after that burning of the hands are awful!
When making the mango you skip the step of showing us when the mango is actually ready to be removed from the stove. Like what the consistency of the sugar after being boiled.
Violet Krasner youâre the only person I see making that point if youâre familiar with Trinidad preserved mango you should know the texture that needs to be achieved you be blessed
Thank u for showing us how to do this. You spoke a bit too much but we got the idea. Please be mindful that your video will be seen worldwide so u should not expect someone to know what the steps of preparing a dish should be. No need to be arrogant if you are teaching. God bless!
Michelle Laveau hi Iâm fully aware of that CZcams is indeed an international forum I donât think youâre familiar with my work at all! Iâve been cursed out/trolled for over explaining or talking to much I donât know anyone that teaches in details as much as I do! Talk to anyone of my fans theyâll tell you that read majority of the comments left by my fans youâll see that so Iâm somewhat baffled in your use of the words âarrogantâ here I go the distance at anytime of the day even when responding to viewers donât make assumptions you be blessed
Michelle Laveau you yourself said I spoke to much itâs called teaching which good teacher barely explain on a subject matter?? For everyone of you that states I speak to much it have about 10 viewers asking questions in regards to any said demo of my own that theyâre watching youâre entitled to your opinion(s) Iâm me this is my style my channel food have a story to tell & I will continue to engage my fans your comment contradicts itself CZcams is international you said so for viewers not familiar with making red mango donât you think they need a background on it???listen............
Radha sankar-sookhai itâs called teaching thatâs what itâs called something is definitely wrong with a lot of you all why continue to watch if you realize Iâm talking to much?????
@@FoodByChamionWilliams You really told a story. I kept watching because your story took me back and really showed why this treat, made this way is important to pass on to our future generations. Keep up the good work. Great representation of Trini culture.
Red mango
Yessssssss it did something to my brainđ
Hi đ
â€ïž
hey dear.this is so lovely.can't wait to try this.Rep 80's girl!! #oleTimedays
Maria Songbird awwww thank you for watching and your kind comment. Yes 80's all the way â€ïžđ
Chamion
Thank you for this red mango recipe.
Chamion gyul yuh need a book! Nuff trips down memory lane with dez recipes
poshbarbie hi thank you for watching & your kind words itâs greatly appreciated đ about the cookbook itâs going to happen đđ
I love this soooo much. Greetings and thanks from Barcelona, Spain.
Heyyyy thank you for watching & your kind comment itâs greatly appreciated! The pleasure is my own!
Thank you for sharing
301jacqui hi youâre most welcome the pleasure is always my own thank you for watching & your kind comment đ
Yummy and cherries too. Hmm
Roxanne Lake thanks Cuz yes â€ïžđ
Lady I eating my red mango really. I just love it. My snack money in my school days. You bring back memories. THANK YOU.
Cathy Leslie hi you made me smile thank you! For your kind words I appreciate it â€ïžđ about the memories that was my goal đ
Hi This brought back memories for real. And yes i did eat this bk in Trini without the red colouring. Same nice taste. Love Love Red Mango
Hi Iâm happy that it brought back memories đ yes absolutely about the coloring đđ
You made it just the right way just the way my great grandma used to do it the olny thing she used to use the bird peppers
Thedessa Charles hi thank you so very much! Oh yes your grandma knew her stuff with those bird peppers đđ
When she add said Spice powder is she speaking about Allspice ( ground pimenta)??
Love â€ïž it
nalanie deosaran awwwww thank you Nalanie I appreciate you â€ïžđ
Yes lady....yuh hit d nail on d head with this one...đđđđ
Caribbean Girl hi thank you so very much I appreciate you! â€ïžđ
Girrrrrl I really enjoyed this video, especially the story line. Ah used to sell red mango in school, $1.00 ah bag. That was my toiletries money, my snack money etc. I love it with or without the colouring. Simplicity is best. The 80's was a great time to grow up in t&t. Real nice memories came back here. Thank you for sharing!
Perfect Nicolelyn awwww wow really thank you, yessssssssss the 80's nothing like that era. Oh you was ambitious selling at school amazing đand yessssssssss simplicity no coloring just nice nice simple stew. Thank you for watching â€ïžđ
Now take me back to de 80's i love it...i live in barbados now and i real miss my trini foodsđđđŻ
SIOHBAN GARDIER hi thank you for watching & your kind comment itâs greatly appreciated đđ youâre not in Trinidad but youâre nearby đ
@@FoodByChamionWilliams nearby !!đ i gonna try thisđ everytime my family coming to visit all i cud tell dem is "de wet red mango"đ€Łđ€Ł i use to buy it at school in de paper ...even use to lick de paperđđ thanks so much for sharing ...i now done make some coconut bake toođ
SIOHBAN GARDIER Iâm laughing I love your description of it as accurate as possible to the 80âs đ oh when you try it be sure to let me know how it turns out about the coconut bake đđ about thanking me youâre most welcome the pleasure is always my own đ
My mouth is watering
mizz confidence hi thank you đđ
I appreciate her wearing gloves while cooking with long nails
Hi. New subscriber here, could you list the ingredients and the quantities next time, please. I love the detailed description and the end result looks like Tobago red mango. Love it.
Hi thank you for watching & your kind comment I appreciate it! Itâs noted your request for me to write out the ingredients etc đđ
Hey. Can you tell me where I can purchase bois bande in Trinidad?
@@neishagrant9242 hi you can get it at the fresh produce market or some supermarkets
Definitely would try đ
Patrice Williams hi ok be sure to let me know how it turns out đ
Thanks so much for this vid!!!
redtiger lily hi thank you for watching and your kind comment. The pleasure was my own đ
U brought back memories my granny did not put the food coloring an it taste just as good as u say
Carlene Clarke hi awww thank you for watching & your kind comments grannies was/are the best đđ
Hello, Iâm a new subscriber, girl you make my mouth water watching this video
Geeta Gajadhar hi I take this opportunity to personally welcome you thank you for subscribing watching & your kind comment đ
Remember making this every summer with much cuz
Kenda's Corner yessssssssss so much memories surrounding local foods đâ€ïž
Food By Chamion Williams oh yes
Plum season, mango season, cherry season. Always making some version of this
Kern hi yes indeed whatever fruit is in season
Great video, I'm much younger and very happy to learn how to make all these yummy treats that my grandparents used to make but didn't have the pleasure of teaching me how to. What was the thickening agent that was used?
Hi thank you for watching & your lovely comment đ that sense of the good old/ole days is everythingâŒïžabout your question I didnât add any thicken agent the sugar & water thickens once itâs boiled that how most of these things/dishes gets thick I hope my reply helps đ
Hi , this brought back great and wonderful memories. Can you tell me how long you pre- boiled the mangoes before the coloring process?
Joanna Serrano hi thank you for watching & your kind words itâs greatly appreciated đ to answer your question Iâll say five minutes please monitor it closely because it will be cooked again in the coloring sugar & spices..............
@@FoodByChamionWilliams : thank you my fellow country girl, I am from Trini. To but I live in the U.S. and thank you again for responding so quickly. Also try to ignore that negative comment haters will be haters, I love the way you explained everything, because it really makes your mind go back to the good old days, that time frame you spoke about I grew up in that era. Stay blessed
Joanna Serrano youâre most welcome the pleasure is always my own đ oh youâre a Trinidadian đ€ I try at times to ignore them Iâm happy the video triggered such memories for you thank you for watching đ€
@@FoodByChamionWilliams : you have a new supporter because I will be looking out for more of your posts. Lol
Joanna Serrano thank you I appreciate your support đ
Good job chamion
Hi thank you
How you doing
Hi Iâm fine thanksđ how you doing??
@@FoodByChamionWilliams Iâm good u came to mind so I came across on ur channel
@@kendascorner ok thatâs nice that youâre good I appreciate your thoughtfulness & checking in đ€đ€
Omg I want some
Carlene Clarke đđ
Are you a teacher ? You could talk boy đ no offence i like how you explain everything.
Rene v hi if I donât talk this much nobody will be able to learn from me! And as much as I speak I still have persons that asks me to explain something my channel is to teach period
Trying your recipe now, wish me luck! Trina to the mango boneđș
Nez Vaz hi thank you for watching & your comment I hope it turns out perfect! đ
@@FoodByChamionWilliams When you say Spice Powder are you speaking about Allspice?? Or something else?
Is there another name for it??
Can I buy it online?
** I plan on making this soon and trying to get all the correct ingredients..
Take me back girl!!
Do you have a recipe for the dry salty red mango?
Hi no sorry I didnât......
I'm going to try this in a while. I have gel food coloring and liquid. Which one should I use? Thanks for sharing hun. I'm sure it will turn out great.
Maria Webb hi thank you for watching & your kind comment the gel is more potent so Iâll choose it any day over itâs liquid counterpart I hope this helps đ
@@FoodByChamionWilliams will do thanks again.
Maria Webb youâre most welcome the pleasure is always my own..............
When you say Spice powder are you talking about Allspice ( ground pimenta) or something else.
If so where online can I get Spice Powder or the bark? Is there another Name for it???
** I plan on making your recipe and need all the correct ingredients.. đ
Ally B hi thank you for watching & your kind comment Iâm speaking about bois bande đ
@@FoodByChamionWilliams Thank You!!
Can't wait to make your Authentic yummy version
Ally B youâre most welcome let me know how it turns out đ
Love it..but my mum used to curry it.
Alicia Leacock it's so good when it's curried with sugar â€ïžđ
What is the Latin name or the Spanish name for the tree bark looking spice that you are calling "spice ", that you said is not cinnamon. The spice must have a proper name so that I can find it on a supermarket shelf
Hi thank you for watching & your comment! The name of that spice is Bois BandeâŠ
Gyyyaaaalllll... did you just say pommerak??? And pomme de citere???? What about djamun??? And carambola, tamarind, various types of mango... Cinnamon apple, sappotille... lemme stop!! I need to go home and get me some of ALL of these, LOL :) :)
AMARU COOKS I now saw this comment yessssssssss all those stews đ€đđâ€ïžâ€ïž
what was the brown powder?
jennifer malavasi hi forgive my late reply itâs spice đ
Nice recipe but it two different breeds of bay leaves
Tricia de Mas hi yes I was basically saying that any one of the two types can be used the ones found in Trinidad & the one found in America...............
How long it can last before spoiling
Sueann Durrant hi forgive my late reply, Iâll say refrigerate it for up to one week in the coldest part of your refrigerator........not your freezer đ
OK chamion thanks for that information really appreciate it
Sueann Durrant youâre most welcome!
Hey sweets how much water you add?
Kadisha Gonsalves hi thatâs depending on the amount of mangoes youâre using. Iâll say start with 3 culinarily cups if you need more add 1 more đ
@@FoodByChamionWilliams thanks sweets I am using 2mangoes so I will go by that ..
If I don't have the spice powder can I grate the pepper or cut it and add it in the magoes? Which one is better to do?
Kadisha Gonsalves it ok if you have the spice powder........donât grate your pepper Iâm concerned about the heat if you grate it the heat on your hands handling hot peppers can be quite discomforting after that burning of the hands are awful!
@@FoodByChamionWilliams thanks sweetheart God bless you ..
Tru only fruits
No clove??
Augustus Lewis hi yes you can use it off course
@@FoodByChamionWilliams thank you
Augustus Lewis youâre most welcome itâs a very strong/powerful spice so add very little at a time you can adjust it as you go along
When making the mango you skip the step of showing us when the mango is actually ready to be removed from the stove. Like what the consistency of the sugar after being boiled.
Violet Krasner youâre the only person I see making that point if youâre familiar with Trinidad preserved mango you should know the texture that needs to be achieved you be blessed
Thank u for showing us how to do this. You spoke a bit too much but we got the idea. Please be mindful that your video will be seen worldwide so u should not expect someone to know what the steps of preparing a dish should be. No need to be arrogant if you are teaching. God bless!
Michelle Laveau hi Iâm fully aware of that CZcams is indeed an international forum I donât think youâre familiar with my work at all! Iâve been cursed out/trolled for over explaining or talking to much I donât know anyone that teaches in details as much as I do! Talk to anyone of my fans theyâll tell you that read majority of the comments left by my fans youâll see that so Iâm somewhat baffled in your use of the words âarrogantâ here I go the distance at anytime of the day even when responding to viewers donât make assumptions you be blessed
Michelle Laveau you yourself said I spoke to much itâs called teaching which good teacher barely explain on a subject matter?? For everyone of you that states I speak to much it have about 10 viewers asking questions in regards to any said demo of my own that theyâre watching youâre entitled to your opinion(s) Iâm me this is my style my channel food have a story to tell & I will continue to engage my fans your comment contradicts itself CZcams is international you said so for viewers not familiar with making red mango donât you think they need a background on it???listen............
@@FoodByChamionWilliams đŻđŻđŻ
I like your recipe but you talk too much, have a video with your talking and people will decide.
Radha sankar-sookhai itâs called teaching thatâs what itâs called something is definitely wrong with a lot of you all why continue to watch if you realize Iâm talking to much?????
@@FoodByChamionWilliams You really told a story. I kept watching because your story took me back and really showed why this treat, made this way is important to pass on to our future generations. Keep up the good work. Great representation of Trini culture.
U talk to much girl
Dianne Maharaj get your racist illiterate ass off my channel Geeta keep it moving Iâm not the one go support the others like yourself
Dianne Maharaj did I ask your opinion racism killing you & your flicking people Iâm teaching you dotish clown mash dog