Trini Pamie recipe | Conkie - Episode 129
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- Опубліковано 8 вер 2024
- Ciliment Leaves - Pimenta Racemosa / Bay Rum Tree
3 cups of finely grated coconut or 1 dry coconut grated
3-4 cups of cornmeal - I recommend 3 cups
1/2 cup raisins
2 cups pureed pumpkin
1 tsp cinnamon
1 tsp essence or vanilla extract
3/4 cup sugar
8 oz butter softened or 1/2 block of blue band butter
10*8 banana leaves or foil paper
pinch of nutmeg
1/2 cup water if needed.
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Email - natashaskitchen19@gmail.com cooking inquiries only please.
Never taught i would of seen this on yt.... thanks god u made this vid... keep more coming!!!
🤗
Another recipe that didnt disappoint....I made this today and it turned out perfect!!! Thank you Natasha! I did it with the banana leaves and then wrapped them in foil (like pastelles) and i added an extra 10 mins of cook time...
Kavita Chadee awwh so happy you enjoyed them. thank you for trying the recipe
Did u use 2 cups of butter or 1 cup
I love this recipe. My mom and I tried it today and we surely loved the outcome. Thank you!!!
Thank you Natasha, gonna try the recipe exactly as u instructed here, and I'm sure that I'll LOVE it, bc PAIMIE IS ONE OF MY MOST FAVE DELICACY!😋
A very detailed explanation of making this delicious snack love from felicity in Trinidad
In the Caribbean we all have different names for our food .Trinidad called it pamie,grenadian conkie,Bagan conkie and Jamaican called theirs blue draws.we all used the same ingredients.Lovely recipe
Yea the Guyanese called Conkie as well
sherry spice Nevisians call it conkie also
here i am Nevisian whoot whoot
.
And st.lucia calls it pemmi. But I think it’s the same name as the trinis
I love that , now thanks to you , i learn how to make it
Like what I saw, likes how she explains everything. .
OMG.. it is like you read my mind. I was so wanting to see you do a paimie recipe. Thanks for sharing your wonderful recipes.
lol. NP. Enjoy!
MOST ENJOYABLE, I HAVE NEVER TRIED TO MAKE A PAIME BEFORE,SO THANK YOU VERY MUCH,I WILL GIVE IT A TRY.By the way my name is Shirley Mahabir,and have lived 55 years in USA.So thank you again.
Love how visually coordinated you are! It puts the whole recipe in perspective, love how beet you are. You are clearly an artist and a scientist!
The Girl Who Speaks 2
Was talking with an old lady from Paramin who mentioned her father making these every weekend. You know we’re gonna try this recipe!! Thanks 😊
Thanks Natasha,for your Conkie receipe. The last time I ate conkie was when I was a kid in guyana.my aunt used to make it with cornflower wrapped in banana leaf and boiled it in a pot.
your paime recipe is perfect! I realised that the smaller you make them..the softer they remain. Thanks again😙
Karmini Parsan great!! thank you
Hi thank you my mom and dad used to make it for us we love them it tastes delicious
delicious pamie I will sure make that recipe 🤤
I try your pamie today it came out soooo nice it was drlicious just perfect you is the best cook i ever get thanks for sharing
Natasha I have been searching for a Pamie recipe for some time now. I am super happy I found yours. thanks I will try it out soon.
Thanks for sharing looks delicious have to try this. I must say Trini people are very unique when come to their food because of their competitive way of preparing their food
Fantastic receive, thank you Natasha
Looks absolutely delicious....
Thanks Natasha I try your recipe yesterday an it came out great for a first time try
Rachael Borde ok thank you for trying it
I love paime I will try this.all your reciepes are great God bless you.
Greeting from Queen NY I am loving your pemi looks delicious 👍🏽
Waw! That' was wonderful! I was thinking exactly about that! So delicious ! Was just craving some paime! Has some last year fem relatives! ! Ty for sharing darling! 😀😀😀😀😀😀😀😀😀😀😀😀😀💚💚💚💚💜💜💜💙💛❤💚💚💚
Looks like some delicious pemi. Greetings from St. Lucia!
Sharlene Cassius thank you
Lovely I haven't made those in awhile
But it taste really great
Thanx again bless
I truly love this one.
Yum...one of my favs! Thanks for sharing Natasha!
Thank you Natasha. Same recipe we use in Guyana. Love it😍
Nice video and informative. Doesn't look too complicated and I'm going to try it. Thanks for listing the ingredients.
In st Vincent we call it docuna. Same ingriendient but I don't think vincy add the raw bayleaf bush in ours I never saw my mom or aunts or granny put the leaf in it. But every thing else she listed we put in ours.
Very tasty..
Thanks for sharing your recipe hon.
Nothing better than banana leaf it taste better
Not in a dessert.
Hi do u know what gets the paime to be sticky
Mizar Mizar Is about the mixture, once you have the ingredients right
Thanks for all your nice recipes, I have learnt a lot.❤
Thanks for sharing that Recipe with me,I have tried it before but my mixture was made with a little Evaporated milk,now I know it's not needed.I didn't know you can use Pumpkin.I think I'll have a go tomorrow,Ialso think I can get banana leaves in England.Your Payme looks just as the ones my mother used to make in Trinidad.
Hi Natasha thank you for those lovely receipes it brought back so many memories.
Gd morning I always love your show
Oh gosh. I haven't had pamie since I was a kid back in Trinidad . My grandma or someone from Tobago made them. I had even forgotten such a thing . You just brought back a bank of memories . Thanks again for sharing. Oh .. that reminds me of another thing like that we had at Christmas time but with meat inside. Is it pastels .... not sure of the name.
+june parr Glad to bring back those memories. Yes it's called pastels and I will be making it closer to Christmas time so look out for that.
Pastelles
In St. Vincent we have something similar called Ducuna but we use sweet potato as the prime ingredient.
Affia James sounds great need to try that can you tell me more?
Trini Cooking with Natasha We grate the sweet potatoes, coconut, ginger and add sugar and spices. Traditionally, we also add grated Tannia to hold it together but some people add a bit of flour if they don't have Tannia. My mom sometimes substitutes the Tannia with a bit of cornmeal which works as well.
As a sidenote I believe Tannia is also called Tarro in some of the islands.
Very beautiful, thank you
Looks very nice.
oh my thanks for posting..yum yum
Wish I was there wen made it,hm I like how u handle ur stuff I'll sure try it
Because of you I can make so much things like a professional now
Really great and amazing recipe love it
Oh the memories I have of these treets. My mom would use a flat pot and send one out to get some stick. That would fit 2-3 inches above the bottom and put water andl corner and the
I love Pamie or Conkies, my mother made them when I was young my siblings and I enjoyed it a lot, I make it every year sometimes twice for the year but I find something was Missing. It is bayleaf thanks very much.
Can’t wait to try this 😋
Excellent well done
Gonna try this now its gonna be my first time making paime and just like all your previous recipes I've tried I'm sure it will come out perfect ❤ Thank you 😊
Good luck it's a great one and I'm sure you will like it.
It came out really well tasted great but it was dry idk where I went wrong 😔
@@stephanielookhoor9179 maybe a little more butter and making them smaller will help.
@@TriniCookingwithNatasha yes I thought so thanks 😊
good details, I will try them
You make it look so easy
Thanks for sharing.
natasha all your videos are superb...wondeful..easy to follow....
Awesome 👌
Thank you ms.great video all look very delicious God bless💞💖💕
Very nice video. Straight to the point, and you really know how to do the stuff as authentic as I know it. Thanks. Three thumbs up for you; although I only have 2!
LOVE IT AS A KID AND STILL DO
Nice
Never used punking to make this looking good
In jamaica we.call it duckonu, or blue draws. Similar ingredients are used.
Looks great.
In Grenada its a spice it smell very nice we grind it into a powder.Or sometimes we leave it whole when you are making cornmeal porridge.I think what you are using is something like bagleaves.I will findout the real name for it.love your cooking Natasha.
sherry spice thank you the scientific name is Pimenta Racesmosa aka Bayrum leaf.
sherry spice it's one type of bayleaf.
You are the best
Making some right now. NYC. Half portion 👍🏽
Nice enjoy
Nice
It looks nice!
I want to try this recipe today can you tell me if sediment leaves are the same as bay leaves?
thank you so much God bless you
I will try it
thank you so much for sharing your recipe i've been waiting for this gonna make it
you are the best,I enjoy all your cooking. can you make. a video on sewing. you make everything so easy to learn
I am sorry but ill need to learn that and get a machine. Maybe in the future one endeavor at a time.
Question : Is Ciliment Leaves also what we call in Trinidad "Bay Leaves" ?
yes it is.
No bay leaves is different.
Thank you. Must try
Love pamie but I never know it is so easy to make
I highly recommend all your recipes
Everything is always on point and extremely delicious....
Do I have to use the Clement leaves btw.....
Awwh thank you, if you have it please use it if you dont then dont worry.
You can use ground bay leaves too. And add some salt and black pepper...
can i draw the bay leaves and add the water to the mixture
yes but don't put too much water
Foil is poisonous for cooking, it's best you use cork husk (or probably parchment paper?), if you can't find banana leaves.
Enjoyable
Nice.. thank you
I remember my mom using dried grated tango bean seed in her payme.
This looks like how we make pasteles or some call them tamales 😛 gotta try this way
If u can’t find ciliment leaves....is there another ingredient to replace this. Also, u said don’t swallow the leaves...do you pick it out? Or can it be omitted? Curious!
You can omit it , it's added for flavour.
Lovely-:))
it looks delicious I cannot wait to try it
Good Day.... thank you again for the wonderful videos... I am finding it difficult to get the above referenced leaves for the paimee... do you think allspice could be a good replacement...
quannett annette I've never tried it with that before but you can split it in half and try it and leave the other half plain. I wouldn't put any at all. that's just me.
Okay... Thank you..
Very well done
HOW YOU TRINI PEOPLE CALL THIS PAMIE AND WHOLE CARIBBEAN PEOPLE CALL THIS CONKIE IT LOOKS REALLY YUMMY LOVE IT
In Jamaica it's duhkunu or blue draws.
Dereick Singh well it's not the same thing. Conkie doesn't have cassava
Dereick Singh ..Only Guyanese call it Conkie...
zazoo 2539
Pamie DOES NOT have cassava in it!
Dereick Singh
You are so very wrong! In Barbados, Guyana, and Grenada it is called Conkie. Jamaica it is called Dukunu, and Trinidad it's Pamie; there are also other names.
Yes, Celiment is bay leaves
ty that was good!
I try it ,came out great ..but forgot to add the butter
wow, amazing job, absolutely amazing
thank you.
Is ciliment leaves the same as bayleaf ?
David Blandin, if mean cinnamon, that is totally different from bay leaves.
David Blandin Siliment and Bay are the same leaf.
Do you remove the bay rum leaves before steaming
Lovely. Do you use fine or course cornmeal?
How do you get celment leave we third getting it from Amazon but we could not find it
Can we steam these instead??:
u can but you may have to for 1 hour to make sure the insides cook properly.
+Trini Cooking with Natasha I also tried the salt fish cake and it was really good,thank you much
We call it conkie in Barbados and we steam ours. We don't put in those leaves, we use some grated sweet potato and raisins are optional. Don't tell a Bajan about using foil, for us it's no banana leaf no conkie. The banana gives it a flavour that the foil cannot.
@@bonitaweekes4366 I'm Trini and I learned from my mom to also add sweet potato. First time I saw to add bay leaf
In St. Vincent it's call banana leaves.
you can grind the cinnamon leaves with the cinnamon.instead of adding into pieces.
sherry spice that's ciliment not cinnamon. that's not edible.
Hi natasha wat brand of corn meal do u recommend for dis recipe
i love that pami
I'd like to know if you can't find Cilament leaves, is there any other leaf that could be substituted or can it just be omitted altogether?
Hey just omit.