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.
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.
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
Ingredients:
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
Wrapping:
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.
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!
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