Granny’s Trinidad Paime (PayMe) Recipe

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Paime is a beloved traditional treat from Trinidad and Tobago. It is made during holidays and special occasions, but it can be found throughout the year, especially at local markets.

Just today my friend brought these tasty Paime from Princes Town and I remembered my granny’s recipe and I had to share.

Grated coconut, cornmeal, and dried fruits give it a delicious, chewy texture and mildly sweet flavor. Wrapped in banana leaves, this Trini recipe has a unique, aromatic appeal.

What’s the history of Paime?

Paime has African and Indigenous influences, passed down through generations in Trinidad and Tobago.

Originally, it was a celebratory dish made around holidays or during harvest time. The name “paime” may have roots in the African languages spoken by early Trinidadian settlers.

This dish highlights the island’s fusion of African, Indigenous, and East Indian cultures, which are seen in ingredients like coconut, cornmeal, and banana leaves.

Ingredients for Trinidad Paime

• 1 grated coconut
• 1 lb. cornmeal
• 1 tsp. black pepper
• 2 tsp. salt
• 4 oz. dried fruit (raisins, currants, or chopped prunes work well)
• Fresh banana leaves (for wrapping)
• 1 oz. shortening
• 1 oz. margarine
• Sugar, to taste (start with about ¼ cup and adjust as desired)
• ½ pint (1 cup) water
• Twine or string (for tying the banana leaf packets)

How To Make Trinidad Paime?

Step 1: Prepare the Banana Leaves

Clean the Leaves: Wipe the banana leaves with a damp cloth to remove any dust or dirt.

Heat the Leaves: To make the leaves flexible and easy to work with, pass them over low heat (like on a stovetop or open flame) for a few seconds. This makes them pliable, so they won’t crack when folded.

Cut the Leaves: Slice the leaves into squares, roughly 8×8 inches, large enough to hold a few tablespoons of paime mixture.

Step 2: Make the Paime Mixture

Grate the Coconut: Grate fresh coconut into a mixing bowl, giving the paime a rich, natural coconut flavor.

Combine Ingredients: Add the cornmeal, black pepper, salt, dried fruit, shortening, margarine, and sugar to the bowl. Mix until everything is evenly combined.

Add Water Gradually: Pour in the water, a little at a time, while stirring, until you achieve a “dropping” consistency.

Step 3: Assemble the Paime Packets

Spoon the mixture onto the Leaves: Place about 2 tablespoons of the paime mixture in the center of each banana leaf square.

Wrap the Paime: Fold the leaves over the mixture, first folding in the sides, then rolling up tightly. Ensure the package is secure to prevent water from seeping in.

Tie with Twine: Use a small piece of twine to tie around each paime packet, securing the folds.

Step 4: Cook the Paime

Boil the Packets: Bring a large pot of water to a rolling boil. Place the wrapped paime packets into the pot, ensuring they’re fully submerged.

Cook for 20-30 Minutes: Let the packets boil for 20 to 30 minutes. To check if it is ready, open one packet and see if the mixture has been set. If it’s still soft or runny, allow it to cook a bit longer.

Cool and Serve: Once cooked, let the paime packets cool slightly before serving. Enjoy this sweet treat warm or at room temperature.

Tips and Tricks

Using Foil Instead of Banana Leaves

If banana leaves are unavailable, you can use foil as an alternative. The foil packets won’t provide the same earthy flavor as banana leaves, but they will hold them together well.

Wrap the mixture in foil as you would with banana leaves and follow the same cooking instructions.

Storing and Reheating

Paime keeps well for a few days when stored in an airtight container in the refrigerator.

To reheat, steam the packets for a few minutes or warm them in the microwave (remove the banana leaves or foil first) until heated through.

What type of dried fruit should I use?

You can use dried fruits like raisins, currants, or prunes, which add a pleasant chewiness and sweetness. You can also try chopped dates or dried cranberries.

How do I make sure the paime is cooked through?

After boiling for 20-30 minutes, open one of the packets to check if the paime has set.

It should hold its shape and feel firm. If it’s still mushy, continue boiling for a few more minutes. Paime thickness and cooking time can vary, so checking for doneness is essential.

Can I make paime without coconut?

The grated coconut is a classic ingredient in paime, giving it a rich texture and distinct flavor.

If you’re not a fan of coconut, you could try adding a bit more dried fruit or even a tablespoon of coconut milk to keep a similar consistency.

More Christmas Recipe

• Trinidad Pastelles Recipe- A Christmas Must-Have
• Trinidad Sorrel Drink- A Christmas Tradition
• Trinidad Ginger Beer Recipe
• A Smooth Trini Mauby Bark Drink Recipe
• Trini Black Cake Recipe

Making paime is like a small ritual of cultural pride, blending everyday ingredients into a uniquely Trinidadian delight.