Trinidad Paime: A Sweet Holiday Tradition

I’ve always believed that food is one of the most powerful ways we preserve and pass on our culture. It carries stories, memories, and identities—especially in a place as richly layered as Trinidad & Tobago. And yet, some dishes, despite their deep roots and unique flavour, remain tucked away in the shadows of more popular fare. Trinidad Paime is one of those quiet treasures.

I’ll be honest: I didn’t grow up eating paime. It wasn’t on my family’s Christmas table. I didn’t even realise it was considered a holiday dish until adulthood. It would appear only rarely—offered by a friend, gifted by a neighbour—and every time, it captivated me. Sweet but not sugary, warmly spiced, soft and slightly chewy, with a rustic charm that reminded me of pone and pastelle combined. I knew there had to be more to it than met the eye.

As I began to dive deeper into the roots of this humble delicacy, I discovered what makes paime so special—and why it deserves a permanent place in our celebrations. Trinidad paime is a beautiful example of culinary fusion, born from ann intersection with our First People’s traditions. Made with grated pumpkin, coconut, cornmeal, dried fruit and spices, then wrapped in banana leaves and steamed, it’s naturally vegan, gluten-free, and incredibly inclusive—yet somehow remains one of the lesser-known treats of our holiday season.

I’ve made it my mission to bring forgotten and under-appreciated Caribbean dishes like this one back into the spotlight—not just because they’re delicious, but because they are ours. They connect us to who we are, and who we’ve been. Paime deserves to be celebrated, shared, and savoured.

So if you’ve never made it before, don’t worry. I’ve broken it all down step-by-step. This guide is designed to help you master paime with confidence—even if you’re a beginner in the kitchen or working with limited time or ingredients. And by the end, you’ll not only have a plate of this golden delight—you’ll also feel a little more connected to our heritage and a little more confident in your culinary journey.

Let’s bring paime back to the holiday table—one lovingly wrapped parcel at a time.

How to Make Trinidad Paime: Step-by-Step Guide

Step 1: Prepare the Banana Leaves

• Wipe the banana leaves with a damp cloth to remove any dust or dirt.
• Pass them over low heat (like on a stovetop or open flame) for a few seconds to make them flexible and easy to work with.
• Cut the leaves into squares, roughly 8×8 inches, large enough to hold a few tablespoons of the Paime mixture.

Note: If banana leaves are unavailable, you can use foil as an alternative. The foil packets won’t provide the same earthy flavour as banana leaves, but they will hold together well.

Step 2: Make the Paime Mixture

• Grate the coconut and pumpkin into a large mixing bowl.
• Add the cornmeal, black pepper, salt, dried fruit, shortening, margarine, and sugar.
• Mix until everything is evenly combined.
• Gradually add water while stirring until you achieve a “dropping” consistency.

Step 3: Assemble the Paime Packets

• Place about 2 tablespoons of the paime mixture in the center of each banana leaf square.
• Fold the leaves over the mixture, first folding in the sides, then rolling up tightly to form a secure parcel.
• Use a small piece of twine to tie around each paime packet, securing the folds.

Step 4: Cook the Paime

• Bring a large pot of water to a rolling boil.
• Place the wrapped paime packets into the pot, ensuring they’re fully submerged.
• Boil for 20 to 30 minutes.
• To check if it is ready, open one packet and see if the mixture has set. If it’s still soft or runny, allow it to cook a bit longer.

Step 5: Serve and Enjoy

• Once cooked, let the paime packets cool slightly before serving.
• Enjoy this sweet treat warm or at room temperature.

Trinidad Paime

Serves: 12

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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

Instructions

 

• Grate coconut and pumpkin
• Add all other ingredients
• Stir in enough water to make a dough of dropping consistency (I think 2 1/2 – 3 cups in all will do)
• Wipe banana leaves and heat them to make them pliable (or use foil if you’re lazy like me :P)
• Cut into pieces about about 8″ by 8″
• Place about 2 tbsp. mixture on each piece
• Roll up, fold over and tie. ([Click here for a video on how to fold the leaf/foil](http://www.justbajan.com/menu/recipes/conkies/fold_conkies.mpg))
• Place in boiling water and boil for about 20-30 minutes.
• Test one to see if it has set, if not, cook for a longer period of time, depending on size of paime.”

Notes

Serves: 12

Cultural Connections: Paime Across the Caribbean

Trinidad Paime is not just a delightful treat; it’s a culinary symbol of our rich cultural tapestry. Similar dishes can be found across the Caribbean, each with its unique twist:

• Barbados: Known as conkie, this version includes milk, flour, and is traditionally made for Independence Day.
• Saint Lucia: Paime is also found here, often prepared with similar ingredients, reflecting shared Amerindian and African influences.
• Jamaica: Their version, blue drawers (also called dukunnu or tie-a-leaf), uses green bananas or sweet potatoes and is tied in banana leaves before steaming.

Each version speaks to our shared heritage, tracing its roots to West African traditions and indigenous cooking methods, adapted through the lens of colonial history and local ingredients.

Tips for Perfect Paime Every Time

• Use freshly grated coconut and pumpkin for the best texture and taste. Avoid pre-packaged grated coconut unless necessary.
• Adjust sugar and spice to taste. Some prefer a sweeter Paime, while others enjoy a more savoury balance.
• If using foil, add a piece of banana leaf inside each packet for an extra layer of flavour.
• Make it ahead! Paime can be frozen and reheated, making it a perfect make-ahead treat for busy holidays.

Amazon Must-Haves for Making Trinidad Paime

Here’s a curated Amazon Affiliate Link List to help you confidently create paime at home! Any purchases will help to support the site at no added cost to you.

• Box Grater or Food Processor – For grating fresh pumpkin and coconut—an essential first step.
Affiliate Link: [Box Grater – Stainless Steel, Multi-Surface]
Affiliate Link: [Food Processor with Grating Attachment]

• Cornmeal (Fine or Medium Grind, Gluten-Free) – Authentic texture starts with the right cornmeal.
Affiliate Link: [Bob’s Red Mill Gluten-Free Cornmeal – 24oz]

• Banana Leaves (Frozen or Vacuum Packed) – Traditional wrapping for that iconic paime look and flavour.
Affiliate Link: [Fresh Banana Leaves – 1 lb Pack]

• Natural Kitchen Twine – For securely tying your parcels before boiling.
Affiliate Link: [Cotton Kitchen Twine – Food Grade]

• Large Steamer or Stock Pot – Perfect for boiling multiple paime parcels at once.
Affiliate Link: [Heavy Duty Stainless Steel Stock Pot – 16qt]
Affiliate Link: [Multi-Tier Steamer with Lid – 12qt]

• Mixing Bowl Set with Lids – Great for prepping and storing your paime mixture.
Affiliate Link: [Stainless Steel Mixing Bowls – Set of 5 with Lids]

• Measuring Cups + Spoons Set – Accuracy matters when you’re perfecting traditional dishes!
Affiliate Link: [Stainless Steel Measuring Set – Cups & Spoons]

Why Paime Deserves a Place at Your Table

We often reserve paime for Christmas, but I believe it deserves to be enjoyed all year round. It’s easy to make, deeply nourishing, and naturally accommodates dietary restrictions—making it a thoughtful and inclusive dish for gatherings and celebrations of all kinds.

More than that, paime reminds us of our layered past and the quiet resilience of our people. It’s a dish that says, “We are still here. We are still creating, adapting, and remembering.”

In many ways, paime reminds me of parts of myself I had to rediscover: simple, authentic, deeply rooted. It doesn’t clamour for attention like some of the flashier desserts on the table—but once you taste it, it lingers. And isn’t that the essence of true tradition? Not always loud, but unforgettable all the same.

So this holiday season, why not make a little extra? Wrap it up and gift it to someone who’s never had it. Share the story, the warmth, and the flavour. Let’s keep our food traditions alive, one delicious bite at a time.

Try This Recipe and Share Your Thoughts!

Have you ever had Trinidad paime before? Do you remember the first time you tried it? Is this your first time making it from scratch!

I’d love to hear how it turned out—share your thoughts and photos with me in my Discord (head over to #sweethan). Let’s celebrate this quiet classic together and keep the tradition going strong.

Until next time—stay sweet, stay proud, and never stop exploring the flavours of home.

Ready for More?

If you enjoyed this recipe and want to explore even more traditional delights, I’ve created something just for you. My free ebook, “7 Sweet Trini Treats,” is filled with recipes that will take you on a nostalgic journey through our rich culinary heritage—each one designed to be accessible, authentic, and oh-so-satisfying.

Download your copy now and bring more Trini sweetness to your table today!

Let’s keep our traditions alive, one delicious bite at a time.

Spelling variations: paimee, paimie