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paime

Paime

Course Breads, Cakes & Pastries
Servings 12
Author Sarina Bland

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
  • 1 1/2 cups sugar
  • 2 ½ to 3 cups water
  • twine for tying

Preparation

  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