📝 About This Recipe
Paime is a beloved traditional Caribbean treat, particularly popular in Trinidad and Tobago during the festive season. This steamed cornmeal parcel is a harmonious blend of sweet corn, creamy coconut, and warm spices, all wrapped in a fragrant banana leaf. It offers a unique, fudge-like texture that is both comforting and deeply aromatic, representing the soulful essence of island street food.
🥗 Ingredients
Dry Base
- 2 cups Yellow Cornmeal (fine ground)
- 1/2 cup All-purpose Flour (sifted)
- 1 cup Brown Sugar (packed)
- 1/2 teaspoon Salt
The Aromatics and Texture
- 1 cup Pumpkin (finely grated)
- 1 cup Fresh Coconut (finely grated)
- 1/2 cup Raisins (optional, but recommended)
- 4 tablespoons Unsalted Butter (melted)
- 1/4 teaspoon Black Pepper (adds a traditional subtle kick)
Liquids and Spices
- 1 cup Full-fat Coconut Milk (warmed slightly)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
Wrapping
- 2-3 large pieces Banana Leaves (cleaned and softened over an open flame)
- 1 roll Kitchen Twine (for tying the parcels)
👨🍳 Instructions
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1
Prepare the banana leaves by wiping them with a damp cloth. Pass them quickly over a low gas flame or dip them in hot water until they become pliable and turn a vibrant, glossy green.
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2
Cut the prepared banana leaves into rectangular pieces, approximately 8x10 inches in size. Set aside.
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3
In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, salt, cinnamon, nutmeg, and black pepper until well combined.
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4
Stir in the grated pumpkin, grated coconut, and raisins. Use your hands or a sturdy spoon to ensure the pumpkin is evenly distributed throughout the dry ingredients.
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5
Make a well in the center of the mixture and pour in the melted butter, vanilla extract, and half of the coconut milk.
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6
Gradually mix the liquid into the dry ingredients, adding the remaining coconut milk slowly. The consistency should be a thick, moist paste—not runny, but not crumbly.
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7
Let the mixture rest for 10 minutes. This allows the cornmeal to hydrate, which results in a smoother final texture.
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8
Place 2 to 3 tablespoons of the mixture in the center of a banana leaf rectangle.
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9
Fold the sides of the leaf over the mixture to create a long log, then fold the top and bottom ends under to seal the parcel completely.
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10
Secure the parcel by tying it with kitchen twine, ensuring it is snug but not so tight that it cuts through the leaf.
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11
Set up a large steamer pot with plenty of water. Bring the water to a rolling boil.
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12
Arrange the paime parcels in the steamer basket. Cover tightly and steam for 60 to 75 minutes. Check the water level occasionally and replenish with boiling water if it gets low.
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13
Once cooked, remove the parcels from the steamer and let them cool for at least 20 minutes. The paime needs this time to 'set' and firm up.
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14
Unwrap the fragrant leaf and serve the paime warm or at room temperature.
💡 Chef's Tips
To ensure the best texture, use finely grated pumpkin; if the shreds are too large, the paime may fall apart. If you cannot find banana leaves, parchment paper followed by a layer of aluminum foil can be used as a substitute, though you will miss the distinct leafy aroma. Don't skip the black pepper; it doesn't make the dish spicy, but it provides a traditional depth that balances the sugar. Make sure your steamer lid is tight-fitting to prevent steam from escaping, which ensures the cornmeal cooks through evenly. Paime tastes even better the next day as the spices have more time to meld.
🍽️ Serving Suggestions
Serve warm with a cup of hot Caribbean cocoa tea or ginger tea. Pair with a slice of sharp cheddar cheese for a classic sweet-and-salty snack combination. Enjoy as a portable breakfast on the go, as they hold their shape perfectly. Serve as a side dish during a traditional Sunday lunch alongside stewed chicken and callaloo. Offer as a unique dessert option at a barbecue or potluck.