Published:
Aug 31st 2020
by 
Last updated: Dec 15th 2024
Trinidad and Tobago Paime (pronounced Payme) is a sweet dessert pie that's rolled in a banana leaf and steamed to perfection. Locally grown cornmeal, coconut, and pumpkin are mixed with flavorful spices to make Trinidad Paime. Though it is popular around Christmas, Trinidad Paime (Payme) will add variety to your table for your guests all year round.
You can click on these links to purchase the food string and fresh banana leaves.
This recipe for Trinidad Paime is the perfect way to bring a taste of Caribbean tradition into your home. Made with locally sourced ingredients like cornmeal, coconut, and pumpkin, it's naturally gluten-free and full of flavor. Whether you're looking for a sweet dessert to serve at Christmas or a unique addition to your brunch table, Paime is a delicious, versatile treat that is sure to impress!
- Make sure to use fresh banana leaves and soften them over low heat before folding. This helps prevent tearing and ensures a neat wrap.
- When cooking the Paime, ensure the water in the pot is boiling to steam the wrapped parcels evenly and quickly.
- If you prefer a sweeter flavor, you can increase the sugar slightly or add sweetened coconut flakes.
Serve Trinidad Paime as a warm dessert with a dollop of whipped cream or ice cream. It also pairs beautifully with a cup of Caribbean-style tea or coffee. For a traditional experience, enjoy it alongside festive meals during the holidays.
- You can substitute pumpkin with sweet potato for a different flavor profile.
- Swap raisins with dried cranberries or chopped dates for a more unique taste.
- For a vegan version, use a plant-based butter alternative and coconut sugar instead of brown sugar.
Leftover Paime can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam them for a few minutes to restore their soft, moist texture. Alternatively, enjoy them cold straight from the fridge for a quick snack.
- Fresh Banana Leaves: Essential for wrapping the Paime and giving it a unique aroma and flavor.
- Cornmeal: The base of the dessert, offering texture and a slightly sweet taste.
- Grated Pumpkin: Adds moisture and a subtle sweetness to balance the cornmeal.
- Grated Coconut: For a rich, tropical flavor that complements the spices.
- Brown Sugar: Sweetens the Paime while adding a deep, molasses-like flavor.
- Raisins: Adds texture and bursts of sweetness throughout the Paime.
- Butter: Helps bind the ingredients together and adds richness.
- Vanilla Essence: Provides an aromatic flavor that enhances the overall taste.
Can I make Trinidad Paime without pumpkin?
Yes, you can substitute grated pumpkin with sweet potatoes or even butternut squash for a similar texture and taste.
What can I use instead of banana leaves?
If you don't have banana leaves, you can use parchment paper to wrap the Paime, but note that you may miss the subtle flavor imparted by the leaves.
How long does Trinidad Paime last after cooking?
Paime can last up to 3 days in the refrigerator when stored in an airtight container. Reheat by steaming to restore its texture.
How to Make Trinidad Paime
Start by preparing fresh banana leaves, washing them, and softening them over a low flame to make them pliable. Cut the leaves into 10-inch squares. In a large bowl, combine the cornmeal, grated pumpkin, grated coconut, brown sugar, raisins, butter, and vanilla essence until well mixed.
Spoon about 5 ounces of this mixture onto each banana leaf, spreading it out into a rectangular shape. Fold the leaves tightly around the mixture and secure them with food string. Steam the wrapped Paime in a large pot of boiling water for 25-30 minutes, or until cooked through. Serve warm or cold, and enjoy!
Time & Serves
Ingredients
2 pounds Fresh Banana Leaves
2 pounds Cornmeal
2 pounds Grated Pumpkin
6 cups Grated Coconut
4 cups Brown Sugar
2 teaspoons Salt
2 cups Raisins
350 grams Butter
2 cups Water
2 tablespoons Vanilla Essence
Food String
Instructions
Wash the banana leaves thoroughly and dry. Brush the oil on the banana leaves on both sides and scold over a light flame on the stove until pliable.
Cut the banana leaves into 10 inch squares.
Combine all ingredients in a large bowl.
Weigh 5 ounces of the mixture and spoon on the banana leaf.
Spread to a rectangle 2" x 4" and fold in leaf on all four sides.
Cross tie with a food string.
In a deep stock pot, add water and bring to a boil. Cook in boiling water for approximately 25-30 minutes.
Test if cooked. If not, continue cooking to the desired consistency. Once cooked, remove the cooked paime and drain the water.
Sever string. It can be served warm or cold.
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