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...
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
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.
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.
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
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! 😀😀😀😀😀😀😀😀😀😀😀😀😀💚💚💚💚💜💜💜💙💛❤💚💚💚
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.
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.
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.
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.
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.
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 😊
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!
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.
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.
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.
@ Trini Cooking with Natasha - What with the recent issues regarding foods cooked in foil - I'm thinking we could first wrap in greaseproof paper then in foil. Thanks for your recipe making it look so easy. Looking forward to trying it out. 😘
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!
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.
@@TriniCookingwithNatasha actually I used both Parchment n wax. I doubled the wrapping paper. They came out perfect. Cooking with foil is extremely toxic that’s why I decided to try. Tq for the recipe. It was delish❣️🙏🏽
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!!!
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 😊
Never taught i would of seen this on yt.... thanks god u made this vid... keep more coming!!!
🤗
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 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
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
I love that , now thanks to you , i learn how to make it
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.
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!
Greeting from Queen NY I am loving your pemi looks delicious 👍🏽
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.
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
Like what I saw, likes how she explains everything. .
Thank you Natasha. Same recipe we use in Guyana. Love it😍
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 love paime I will try this.all your reciepes are great God bless you.
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! 😀😀😀😀😀😀😀😀😀😀😀😀😀💚💚💚💚💜💜💜💙💛❤💚💚💚
Nice video and informative. Doesn't look too complicated and I'm going to try it. Thanks for listing the ingredients.
Thanks for all your nice recipes, I have learnt a lot.❤
Lovely I haven't made those in awhile
But it taste really great
Thanx again bless
Hi Natasha thank you for those lovely receipes it brought back so many memories.
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
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.
Yum...one of my favs! Thanks for sharing Natasha!
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.
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.
Fantastic receive, thank you Natasha
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
Looks absolutely delicious....
Looks like some delicious pemi. Greetings from St. Lucia!
Sharlene Cassius thank you
Question : Is Ciliment Leaves also what we call in Trinidad "Bay Leaves" ?
yes it is.
No bay leaves is different.
natasha all your videos are superb...wondeful..easy to follow....
I want to try this recipe today can you tell me if sediment leaves are the same as bay leaves?
Thank you ms.great video all look very delicious God bless💞💖💕
Wish I was there wen made it,hm I like how u handle ur stuff I'll sure try 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 i draw the bay leaves and add the water to the mixture
yes but don't put too much water
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 😊
Gd morning I always love your show
Really great and amazing recipe love it
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!
Looks very nice.
good details, I will try them
I truly love this one.
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 beautiful, thank you
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...
Foil is poisonous for cooking, it's best you use cork husk (or probably parchment paper?), if you can't find banana leaves.
Because of you I can make so much things like a professional now
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
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.
Do you remove the bay rum leaves before steaming
Hi natasha wat brand of corn meal do u recommend for dis recipe
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 make it look so easy
Making some right now. NYC. Half portion 👍🏽
Nice enjoy
In jamaica we.call it duckonu, or blue draws. Similar ingredients are used.
Can Parchment paper also b used for wrapping?
no as it will get soft and break apart during the steaming or boiling process
@ Trini Cooking with Natasha - What with the recent issues regarding foods cooked in foil - I'm thinking we could first wrap in greaseproof paper then in foil.
Thanks for your recipe making it look so easy. Looking forward to trying it out. 😘
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.
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.
Does the pumpkin have to be optional in paime?
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
Hi, can you tell what cornmeal you used? Thank you!
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.
thank you so much for sharing your recipe i've been waiting for this gonna make it
Hi .Is it a must to use pumpkins? I never saw my mom use it.
Natasha 2 cups of butter is NOT 8 ounces, but 16 ozs.
I also think that you meant to say 1 cup, which is 8ozs.
Shut up know it all btw I'm using my mom's phone
Never used punking to make this looking good
this was great! do you have the recipe for pone?
Her pone recipe is amazing
oh my thanks for posting..yum yum
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.
Hi. Amazing video, HAVE to try. What makes the paime less dry? Some paime get reallllly dry and too crumbly after boiling. How to prevent this?
You can add more butter and don't make it thick keep it thin and uniform.
@@TriniCookingwithNatasha Thank you
T.v.
I;
Nomt is e
Hi Hi i have a question, did you puree your own pumpkin or did u buy puree pumkin?
Excellent well done
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.
What’s the difference between silament leaves and bay leaf?
What is the name of the plant so it can be obtained from Amazon
Thanks for sharing.
Awesome 👌
Can’t wait to try this 😋
Yes, Celiment is bay leaves
Hi Natasha will parchment paper or wax paper work fir wrapping? Or will it fall apart?
No best to use foil.
@@TriniCookingwithNatasha actually I used both Parchment n wax. I doubled the wrapping paper. They came out perfect. Cooking with foil is extremely toxic that’s why I decided to try. Tq for the recipe. It was delish❣️🙏🏽
LOVE IT AS A KID AND STILL DO
Nice
Hi Natasha how pamie does this measurement gives u?
Zolina Ali 18-20
The cornmeal dry or wet when u putting the ingredients
dry
is ciliment leaves the same as bay leaves
It's one type of bay leaf. look for the name I left in the description box because you dont want to use the wrong bay leaves.
+Trini Cooking with Natasha : R there really different types of Bay Leaves ???
+CaribbeanGuy Trinbago yes there are.
do you have a recipe for cornmeal pone
Nikky Pacheco not at the moment, I do have a phone recipe to which you can add cornmeal to.
What are sediment leaves?
It looks nice!
Looks great.
One cup is equal to 8 ounces. Two cups = 16 ounces or a lb.
Pamie’s original recipe from our Spainish (Spain) origins don’t have pumpkin.
What ingredients are used in the version that you know of?
Thanks for sharing. Can I use pure organic honey instead of sugar? Thanks I will try with honey
Arnold Black sure
This looks like how we make pasteles or some call them tamales 😛 gotta try this way