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
