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Paime

Sweet cornmeal, coconut and pumpkin parcels, spiced and wrapped in banana leaves, then steamed until firm. A Trinidad sweet often made at Christmas.

Desserts and Sweet Treats

  • 1 hr 40 min est.
  • Serves 12
  • Medium
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Trini

Paime (also spelled paymee) is a sweet, spiced cornmeal mixture with grated coconut and pumpkin, wrapped in softened banana leaves and steamed or boiled until it sets. Each parcel is unwrapped at the table.

The banana leaves give a faint, grassy fragrance and hold the parcels together. Softening them first, over a flame or in hot water, stops them splitting as you fold.

No banana leaves? Foil lined with baking paper works, though you lose the fragrance.

The recipe

Paime

Prep
40 min
Cook
1 hr
Total
1 hr 40 min
Serves
12
Makes
About 12 parcels

Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.

Ingredients

Tick items off as you gather them.

For the filling

For wrapping

Method

Prepare the leaves

  1. Wipe the banana leaves clean. Soften each one by passing it quickly over a gas flame, or dipping it in very hot water, until it turns bright green and pliable.

Make the filling

  1. In a large bowl, mix the cornmeal, flour, coconut, pumpkin, sugar, raisins, spices and salt.
  2. Add the vanilla, melted butter and enough coconut milk to make a thick, soft mixture that drops from a spoon.

Wrap

  1. Put about ⅓ cup of the mixture in the middle of a leaf. Fold the long sides over it, then fold the ends under to make a neat parcel. Tie with string.

Steam

  1. Stand the parcels on a rack or steamer over a pot of boiling water, or lay them in a wide pot of simmering water, seam side down.
  2. Cover and cook for 45 to 60 minutes, topping up with boiling water as needed, until the paime is firm when pressed through the leaf.
  3. Leave to cool for 10 minutes before unwrapping.

Serve it with

  • Warm or at room temperature, unwrapped at the table
  • With a cup of cocoa tea

Substitutions

  • Banana leaves: use foil squares lined with baking paper.
  • Vegan: use coconut oil instead of butter.
  • Flour: leave it out for a softer, more crumbly paime.

Storing and reheating

  • Refrigerate in their leaves for up to 4 days. Steam for 10 minutes to reheat.
  • Freeze in their leaves for up to 2 months.

Cook's notes

  • Frozen banana leaves are sold in many Asian and Caribbean shops; thaw before using.
  • Don't let the pot boil dry: keep a kettle of hot water ready.

https://trinbagorecipes.com/recipes/paime/

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