Traditional Paime (payme) Recipe
Paime (pronounced “pay-me”) is one of those foods that shows up when Christmas time rolls around in Trinidad and Tobago. Made with cornmeal, freshly grated coconut, pumpkin, raisins, sugar, and warm spices, the mixture is wrapped in banana leaves and boiled until firm. It’s sweet, spiced, and very much a part of a Trini Christmas.
What is paime?
Paime (pronounced “pay-me”) is a traditional Trinidad and Tobago dish made from cornmeal, coconut, pumpkin, sugar, raisins, and spices. The mixture is wrapped in banana leaves, tied into parcels, and boiled until the cornmeal is cooked and firm.
Paime is also sometimes spelled payme. Similar cornmeal dishes can be found across the Caribbean, including conkie and blue drawers. The ingredients and preparation vary from island to island, but they share that familiar combination of cornmeal, coconut, and spices.
Paime at Christmas
Paime has always been part of Christmas food prep for me. Growing up, Christmas meant decorating the tree, gifts, and plenty of food. There were pastelles to make, ginger beer to bottle, black cake to bake, and of course, paime.
As a child, I definitely didn’t appreciate how much work went into getting all that food ready. I did help with the paime, though. Once the mixture was spooned onto the banana leaves, my job was helping to wrap the parcels and get them ready for cooking. It’s one of those little Christmas traditions you don’t think much about until you’re the adult doing all the prep yourself.
How to make paime
Key ingredients
- Cornmeal: Promasa yellow cornmeal is my preferred choice, but P.A.N. or another fine yellow cornmeal can also be used.
- Fresh coconut: Freshly grated coconut gives the paime its coconut flavor and texture.
- Pumpkin: Freshly grated pumpkin is mixed right into the cornmeal mixture.
- Sugar and raisins: Add sweetness, with raisins scattered throughout the paime.
- Spices: Cinnamon, nutmeg, and black pepper give paime its warm, spiced flavor. Don’t be scared of the black pepper. It belongs there!
- Shortening: I use Crisco vegetable shortening in my paime.
- Banana leaves: Used to wrap the mixture into individual parcels before boiling.
Which cornmeal should you use?
Promasa yellow cornmeal is my first choice for making paime, with P.A.N. being another good option. Depending on where you live, though, these brands may not always be easy to find.
If you’re using regular cornmeal instead, look for a fine-ground yellow cornmeal. The finer texture works best for paime and gives you the consistency you’re looking for once it’s cooked.
Instructions
- Prepare the paime mixture: Add the grated pumpkin and coconut to a large bowl with the cornmeal, sugar, raisins, spices, shortening, and salt. Mix until everything is well combined and the mixture is thick. Add a little water only if needed to loosen it.
- Prepare the banana leaves: Wipe the banana leaves clean and cut them into approximately 6-inch squares. Dip them briefly in hot water to soften them and make them easier to fold without cracking.
- Fill and wrap: Spoon some of the cornmeal mixture onto each prepared banana leaf. Fold the leaf around the mixture to form a secure parcel, then tie it with twine.
- Boil the paime: Add the wrapped parcels to a pot of boiling water and cook for 30 to 40 minutes, until the cornmeal mixture is cooked through and firm.
- Serve: Carefully remove the parcels from the water and allow them to cool enough to handle before unwrapping. Serve warm or at room temperature.
Tips for making paime
- Pay attention to the cornmeal: Different brands and grinds of cornmeal can absorb liquid differently. I’ve had batches of paime come out drier depending on the cornmeal I used, which is one reason I prefer Promasa.
- Check the consistency: The mixture should be thick, but not dry. If it seems too thick after mixing, add a little water at a time to loosen it before wrapping.
- Soften your banana leaves: Dip the leaves briefly in hot water before wrapping. This makes them easier to fold and helps prevent them from splitting. If needed, reinforce the parcels with foil.
- Cook until firm: Give the paime the full 30 to 40 minutes to cook through. The finished paime should be firm rather than loose or wet in the center.
How to wrap paime
Banana leaves are traditionally used to wrap paime. Warming the leaves briefly in hot water makes them more pliable and less likely to crack while you’re folding them.
Place the paime mixture in the center of the leaf, fold the sides around it to form a parcel, then secure it with twine. If your banana leaves are prone to cracking or you want a little extra protection while cooking, you can wrap the parcel with a layer of foil.
Cooking and serving
Once wrapped, add the paime parcels to a pot of boiling water and cook for about 30 to 40 minutes, until the cornmeal is cooked through and firm. Paime can also be steamed instead of boiled, similar to pastelles.
Once cooked, carefully remove the parcels and let them cool slightly before unwrapping. Paime can be enjoyed warm or at room temperature, on its own as a sweet treat or alongside a meal.
Frequently Asked Questions
If you can’t find banana leaves, you can wrap the paime in foil instead. If you do have banana leaves but they tend to crack, wrapping the banana leaf parcel in foil can also help keep everything secure while cooking.
Yes. Paime can be stored in the refrigerator for up to 5 days. If you need to keep it longer, freeze it instead. Reheat before serving.
Yes. Paime can be frozen for up to a month. Wrap it well before freezing, then thaw and reheat when you’re ready to eat it.
Using the boiling method in this recipe, paime takes about 30 to 40 minutes to cook. The cornmeal should be cooked through and firm before you remove the parcels from the water.
Recipes for the Christmas season
- Dundee Cake
- Pumpkin Ponche de Crème
- Cassava Black Cake
- Currants Roll
- Trinidad Sweet Bread
- Sorrel Drink
If paime is part of your Christmas traditions, I’d love to hear how your family makes it. And if you’re trying this recipe for the first time, let me know how it turns out!
Don’t forget to rate the recipe and leave a comment below. I love hearing from you!
Recipe
Paime Recipe
Ingredients
Equipment
Method
- Mix the grated pumpkin, coconut, cornmeal, sugar, nutmeg, shortening, cinnamon, raisins, black pepper, and salt until well combined. The mixture should be thick but not dry. Add a little water if needed.
- Wipe the banana leaves clean and cut into approximately 6-inch squares. Dip them briefly in hot water to soften and make them easier to fold. If using foil instead, cut into approximately 6-inch pieces.
- Spoon some of the paime mixture into the center of each prepared banana leaf.
- Fold the banana leaf around the mixture to form a parcel and secure with twine. Wrap with foil if needed to help prevent leaks.
- Place the wrapped paime in a pot of boiling water. Boil for 30 to 40 minutes, or until the cornmeal is cooked through and firm.
Nutrition
Notes
- Promasa yellow cornmeal is my preferred cornmeal for paime. P.A.N. or another fine yellow cornmeal can also be used. Different brands of cornmeal can absorb liquid differently.
- The mixture should be thick but not dry. Add a little water if needed to get the right consistency.
- Banana leaves can be wrapped with foil for extra security if they are prone to splitting.
- Paime can also be steamed instead of boiled.
Recipe Printed From ThisBagoGirl.com
