Image © Sarina Bland

“Paime a.k.a sweet dumpling can be found throughout the Caribbean, including Suriname. It is a traditional Christmas dish in Trinidad and some other islands.” – Sarina Bland, TriniGourmet

Adapted from The Naparima Girls’ High School Cookbook

Course: Breads, Cakes & Pastries
Servings: 12
Author: Sarina Bland
  • 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
  • 1 1/2 cups sugar
  • 2 ½ to 3 cups water
  • twine for tying
  1. Grate coconut and pumpkin in a bowl; add all other ingredients then stir in enough water to make a dough of dropping consistency.
  2. Wipe banana leaves and heat to make pliable (or use foil). Cut into pieces about about 8″ by 8″. Place about 2 Tbsp. of mixture on each piece, roll up, fold over and tie.
  3. Place in boiling water and boil for about 20 to 30 minutes. Test one to see if it has set, if not, cook for a longer period of time, depending on size of paime.
Cook's Notes

Conkie, the Barbadian version of Paime includes milk, flour and eggs. Other names: Tie-A-Leaf, Blue Drawers, Duckanoo


This recipe was published in the December 2015 edition of Cooking Sense magazine.
Sarina Bland

Author of the award-winning blog TriniGourmet, Sarina helps food lovers around the world add a dash of Caribbean Glam to their tables.

No Comments Yet

Comments are closed