- Trinidad Black Cake (recipe)
- In Trinidad, Christmas is Parang! (video)
- Carmen’s Jamaican Ginger Beer (recipe)
- Sorrel Drink (recipe)
- Trinidad Pastelles (recipe) now with Delicious Vegan Option!
- Punch de Creme (recipe)
- Trinidad Paime (recipe)
- Jamaican Sorrel Rum Punch (recipe)
- Nothing Like A Trini Xmas (video)
- Tropical Xmas Holiday Tablescapes
- QUICK GINGER BEER Recipe at Epicurious.com
As promised, here is a recipe for Paime (pron. PAY-me)! Paime is basically a sweet version of the savoury pastelle. I only recently discovered that Paime is also a traditional Xmas dish. Well that explains why it seemed I never could find it lol! No one in my family makes this traditionally, so I have only been offered/given it by acquaintances of myself or my family. It is definitely a favorite of mine, being sweet (yet not candyish) and slightly chewy in texture (like a pone). Thanks to Titilayo I now know that in Barbados they also have a dish that is similar to paime, but they call it conkie and eat it around the time of Guy Fawkes day (who knew anyone in the Caribbean observed it!). Unlike paime it includes milk, flour and eggs. Jamaica also has a similar dish to Paime, but there they call it by several different names, some of which are Tie-A-Leaf, Blue Drawers (no don’t ask me why!), and Duckanoo …. we’re an interesting lot us Caribbean types! 
Paime (from theThe Naparima Girls’ High School Cookbook
Ingredients:
1 grated coconut
1 lb. cornmeal
1 tsp. black pepper
2 tsp. salt
4 oz. dried fruit
banana leaves
1 lb. pumpkin
1 oz. shortening
1 oz. margarine
sugar to taste (I used 1 1/2 cups)
1/2 pt. water
twine for tying
Directions:
1. Grate coconut and pumpkin (I decided to try out this cassava farine that includes coconut, sugar and spices. It worked out quite well!)
2. Add all other ingredients
3. Stir in enough water to make a dough of dropping consistency (I think 2 1/2 – 3 cups in all will do)
4. Wipe banana leaves and heat them to make them pliable (or use foil if you’re lazy like me 
)
5. Cut into pieces about about 8″ by 8″
6. Place about 2 tbsp. mixture on each piece
7. Roll up, fold over and tie. (Click here for a video on how to fold the leaf/foil)
12 little paimes, all in a row
8. Place in boiling water and boil for about 20-30 minutes.
9. Test one to see if it has set, if not, cook for a longer period of time, depending on size of paime.
Makes 12 paimes
Spelling variations: paimee, paimie
This post was first published December 15, 2006. It has been updated twice since then.
Last month I was invited to participate in the blogging collective “Kwanzaa Culinarians“. Linking writers throughout the African diaspora it includes such heavyweights as Chef Bryant Terry, as well as known foodies like Sanura of “My Life Runs On Food“, ...
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Wow! These instructions are great. Leads me to believe that even I could make this!
Wow! These instructions are great. Leads me to believe that even I could make this!
That looks so good! We have a similar dessert called pastelle that is made of cassava (I think) in the Philippines.
That looks so good! We have a similar dessert called pastelle that is made of cassava (I think) in the Philippines.
Joshua – go for it
Veron – how interesting
I really need to learn more about Filipino food 
We also have a cornmeal dish in Trinidad called pastelles but it is savory, not sweet 
Joshua – go for it
Veron – how interesting
I really need to learn more about Filipino food 
We also have a cornmeal dish in Trinidad called pastelles but it is savory, not sweet 
These look so tasty and interesting, a great Christmas dessert idea. Thanks so much for submitting it to our Mid-winter feast. Look for the round up this weekend on www.nihowera.com/.
These look so tasty and interesting, a great Christmas dessert idea. Thanks so much for submitting it to our Mid-winter feast. Look for the round up this weekend on www.nihowera.com/.
Trini-2d-bone base in the ATL and your site has been a tremendous help in bringing the x-mas spirit alive
in this US house hold, there is no Christmas like a
Trini Christmas
Tried it, but i did not add enough pumpkin, taste really good, yet a little dry, well next time i will add the additional pumpkin:)
Tried it, but i did not add enough pumpkin, taste really good, yet a little dry, well next time i will add the additional pumpkin:)
well I am gonna try paime
Go for it
It’s really pretty easy 
well I am gonna try paime
Go for it
It’s really pretty easy 
This is a very good. I often feel home-sick in the UK and crave something from back home. I wanted the original thing though – no foil substitute, so I got some banana leaves from an asain shop on the high road and the result was … very nice indeed!!! That just hit the spot.
This is a very good. I often feel home-sick in the UK and crave something from back home. I wanted the original thing though – no foil substitute, so I got some banana leaves from an asain shop on the high road and the result was … very nice indeed!!! That just hit the spot.
Thank you for such wonderful recipes. I have just been in Trinidad 13 days and I have been online a lot checking out the local foods and have bought 2 great cookbooks 1 by the Naprima School and 1 by Wendy Rahamut. I just love the fact that you want to share the best of your foods, cultures and their origins. I will be leaving in a few days but can’t wait go home and try some of the recipes. I need to find where to buy some sorrel leaves and mauby bark, any suggestions, we are staying in the Cocorite area.
Thank you, Alice
Thank you for such wonderful recipes. I have just been in Trinidad 13 days and I have been online a lot checking out the local foods and have bought 2 great cookbooks 1 by the Naprima School and 1 by Wendy Rahamut. I just love the fact that you want to share the best of your foods, cultures and their origins. I will be leaving in a few days but can’t wait go home and try some of the recipes. I need to find where to buy some sorrel leaves and mauby bark, any suggestions, we are staying in the Cocorite area.
Thank you, Alice
so glad you posted this, have been looking for a recipe for years under the Trinidadian and Jamaican names (yes, even blue drawers). even had an interesting experience in a belezean place where they had ducanoo on their menu, but it was potato salad!
so glad you posted this, have been looking for a recipe for years under the Trinidadian and Jamaican names (yes, even blue drawers). even had an interesting experience in a belezean place where they had ducanoo on their menu, but it was potato salad!
[New Post] Trinidad Paime (recipe) – www.trinigourmet.com/index.php/pa…
@Trinigourmet oh boy I haven’t eaten paime in years!!
RT @Trinigourmet: [New Post] Trinidad Paime (recipe) – www.trinigourmet.com/index.php/pa…
RT @Trinigourmet: [New Post] Trinidad Paime (recipe) – www.trinigourmet.com/index.php/pa…