Trinidad Paime

Another cornmeal recipe we make here in Trinidad and Tobago is “Paime” (pronounced pay-me), a sweet, wholesome and simple recipe, popular during the Christmas season. The process in making paime is similar to pastelle just you don’t add any filling since the dough has coconut, raisins and pumpkin making it rich in fibre.

 Trinidad Paime: A Rich Treat

After a bit of research I believe that this dish may have an Amerindian origin. And seeing that we have a Carib community still on the island there could be some truth to this. Maybe someone can confirm it for me. The other bit of information I gleaned from the internet is that this paime recipe is very similar to conkies made in Barbados and other Caribbean islands. The recipe ingredients are the same although some recipes add sweet potato. Adding the sweet potato is definitely worth a try next time we make paime at home.

Trinidad Paime Recipe


Trinidad Paime
So whatever it is called this Paime/ Conkie recipe is a sure favourite at any table. I hope you enjoy this one also. Here’s Trinidad paime

Paime and Sorrel drink



2 cups cornmeal

½ cup flour

2 tbsp sugar

¼ cup shortening or butter

2 cups grated coconut

1 cup grated pumpkin

¼ cup raisins

1 cup water



Banana leaves

Cotton strings to tie

Yield: approximately 24 paimes




Mix together all the ingredients and blend well.To prepare banana leaves:

Wipe leaves with a clean cloth dipped in a weak solution of bleach and water. Quickly pass the leaves over a medium to low flame. Allow the leaf to get slightly dark, not to burn. Cut the leaves into squares (about 15-20 cm) and set aside.

Grease a square leaf and place 2 tbsp of the mixture in the center.
Flatten a bit.

Fold over leaves and tie securely. Boil in hot water for about 1/2 an hour.

Cool, remove from wrapping, and serve.

More recipes to come. Ah gone!

Print this Trinidad Paime recipe.

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14 Responses to Trinidad Paime

  1. Chennette December 25, 2009 at 3:21 am #

    ah. I love paime. All things cornmeal :-)

  2. Felix December 25, 2009 at 4:18 am #

    Well Chennette we could lime. Happy Holidays :-)

  3. January 11, 2010 at 7:51 pm #

    I was told that this is conkie but looking at how your mixture is it is not the same exact thing as in Barbados out mixture is very runny when we fill up the banana leaf.Anyways yours looks just like conkie with the glossy finish.I am going to make some sorrel. I still have a mauby post to do but mum gave me some dried sorrel so I will make some and sip it tonight
    Ah gone!

  4. falhiraki February 24, 2010 at 4:56 pm #

    Hi, I really appreciate your site, I am a Trini living in Canada over 21yrs,I forgot how to make most of these recipes since I hardly cook trini foods….your recipes are a great refresher for me,can you please post a recipe for paynuse sooon!!!

  5. Felix February 24, 2010 at 10:01 pm #

    OK I’ll see what I can do :-)

  6. Andrea Seepersad November 30, 2013 at 8:01 pm #

    Boy, you making my mouth water :)

  7. Natalie Hamid- Persad November 30, 2013 at 8:54 pm #


  8. Mary A. Tang Yew November 30, 2013 at 9:07 pm #

    i want

  9. Peppa Pat November 30, 2013 at 11:04 pm #

    Yay!!!!!! mom made some for Thanksgiving, yummy :)

  10. Hazel Cummings November 30, 2013 at 11:07 pm #

    Must try this recipe cause my grandmother used to make the bess.

  11. Melissa A Orr November 30, 2013 at 11:25 pm #

    what can I use instead of the banana leaves?

  12. Cynthia Grant December 1, 2013 at 9:17 am #

    LOVE PAIMEE!!!!!!!!

  13. Mitchie December 12, 2013 at 7:42 pm #

    hi I have tried many your recipes and this paimee recipe looks very interesting but can I ask why do you use flour?

    • Felix December 14, 2013 at 9:30 am #

      It’s used as a binder

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