Traditional Paime (payme) Recipe
Paime, also known as “Pay-Me,” is a beloved sweet cornmeal dessert often enjoyed during the Christmas season in the Caribbean. This recipe brings together the flavors of cornmeal, raisins, coconut, sugar, and spices, all wrapped in banana leaves and steamed to perfection. It’s a treat that transports you straight to a Caribbean Christmas!
Christmas time and paime
Can you believe it’s already that time of year again? Thanksgiving is just around the corner, which means the countdown to Christmas has begun. And with it, all the food prep starts — pastelles, ginger beer, black cake, and of course, paime
What is paime
Paime (pronounced Pay-Me), is a simple, sweet cornmeal dish that varies slightly across the Caribbean. While the specific ingredients can differ, it’s always a favorite island treat. Whether you call it paime, payme, conkie, or blue drawers, this dish has become a staple for the holidays.
My personal connection to paime
Growing up, Christmas was all about excitement, decorating the tree, receiving gifts, and, of course, the food. But it wasn’t until I became an adult that I truly understood the work behind all the Christmas prep. As a kid, I wasn’t involved in making pastelles (thank goodness for the simpler pastelle pie). But when it came to paime, I didn’t mind putting in the extra effort.
How to make paime
Key Ingredients
The basic ingredients for paime include:
- Banana Leaves: Wrapped and steamed to create that perfect Caribbean aroma.
- Cornmeal: I prefer using medium to coarse cornmeal for better texture. Fine cornmeal can make the dish too pasty.
- Raisins, Coconut, Sugar, and Spices: These give the dish its signature flavor.
Which cornmeal should you use
The cornmeal texture plays a crucial role in the final result. In Trinidad, Promasa yellow cornmeal is a popular choice, though it can be hard to find outside of the Caribbean. A good substitute is Iberia fine to medium cornmeal, which I recommend for paime.
Cornmeal comes in different texture, fine, medium, and coarse. For paime, I use fine to medium for the perfect balance of texture and taste.
Instructions
- Steam the Paime:
Add the wrapped parcels into boiling water. Let them boil for about 30 to 40 minutes, or until the cornmeal has firmed up and cooked through.. - Prepare the Cornmeal Mixture:
In a bowl, mix the grated pumpkin and coconut with the rest of the ingredients. Stir until you achieve a thick consistency. If the mixture is too thick, add a little water to help loosen it up. - Prepare the Banana Leaves (or Foil):
If you’re using banana leaves, wipe them clean and cut them into 6″ squares. To make the leaves pliable, dip them into hot water for a few seconds. If you don’t have banana leaves, simply cut foil into 6″ pieces. - Assemble the Paime:
Place a spoonful of the cornmeal mixture onto each banana leaf (or foil piece). Carefully fold the edges of the leaf to create a parcel. Use twine to tie the package securely.
Final Step: Serve and Enjoy
Once the paime is ready, remove the parcels from the water and unwrap them. The sweet aroma of spices and coconut will greet you as you open each parcel. Serve it warm, and enjoy a true taste of the Caribbean.
Method for wrapping
The wrapping process may seem daunting, but with a little practice, it’s easy! Banana leaves are the traditional choice for wrapping paime, and they add that signature tropical flavor. However, if you can’t find banana leaves, foil works just as well to keep everything secure while boiling.
Here’s a tip: Sometimes banana leaves can crack, but adding a layer of foil on top before boiling will help prevent leaks and keep the wrapping intact.
Cooking and serving
Once wrapped, the paime goes into a pot of boiling water for steaming. After about an hour, it’s ready to be served. The result is a firm, sweet cornmeal dish that’s perfect for breakfast, lunch, snack, or even dinner.
While it’s traditionally sweet, some people prefer to make it less sweet and enjoy it with savory dishes like meat or fish.
Enjoy paime year-round
Though paime is often associated with Christmas, it’s so delicious that it’s perfect for any time of the year. Serve it as a dessert or enjoy it as a savory dish, it’s a treat that brings the flavor of the Caribbean to your table.
Recipes for the Season
If you’re preparing for the holidays, here are some other great recipes to try:
Frequently Asked Questions
If banana leaves are unavailable, foil works as a great substitute. If using banana leaves, wrap them in foil to prevent leaks and ensure they stay secure while boiling.
Yes, paime can be made ahead of time and stored in the fridge for a few days. Simply reheat before serving.
Yes, you can freeze paime for up to a month. Wrap it tightly in foil or plastic wrap and reheat when ready to serve.
Paime is often enjoyed on its own as a sweet treat, but it can also be served alongside savory dishes like meat or fish for a balanced meal.
Paime typically takes about 30 to 40 minutes to cook when boiled in water.
Final Thoughts
Paime is more than just a Christmas food. It’s a reminder of the warmth and joy that food brings to family gatherings, no matter the occasion. Whether you’re making it for the holidays or just as a treat, paime will always be a favorite in the Caribbean.
Recipe
Paime Recipe
Ingredients
Equipment
Method
- Mix grated pumpkin and coconut with rest of ingredients (to a thick consistency adding a little water if necessary)
- Wipe leaves then cut them into 6″ squares (if just using foil, cut them into 6″ pieces)
- Dip leaves in hot water to make them pliable (Skip if using foil)
- Add a spoonful of mixture onto each leave and tie into a parcel using twine
- Add to boiling water and boil for about 30 – 40 minutes
