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Vincentian and Grenadinian Paime
Vincentian and Grenadinian Paime is a traditional Vincentian and Grenadinian recipe for the classic boiled dessert of a cornmeal, pumpkin and coconut flavoured with vanilla and raisins. The full recipe is presented here and I hope you enjoy this classic Vincentian and Grenadinian version of: Vincentian and Grenadinian Paime.
prep time
30 minutes
cook time
30 minutes
Total Time:
60 minutes
Makes:
30
Rating: 
Tags : Dessert RecipesSaint-vincent Recipes
This boiled dessert of cornmeal, pumpkin and coconut is fount in Trinidad and Tobago, St Lucia and St Vincent and the Grenadines, which is why you'll find it three times on this site. I had it after my firts Trini meal (CurriedGoat, of course) so I retain more than a little fondness for it.
Ingredients:
1kg Fresh Banana Leaves
1kg Cornmeal
1kg Grated Pumpkin
500g Grated Coconut
800g Brown Sugar
2 tsp Salt
300g Raisins
350g Butter
500ml Water
2 tbsp Vanilla Extract
Food String
Method:
Wash the banana leaves thoroughly and dry. Brush the oil on the banana leaves on both sides and scold over a light flame on the stove until pliable. Cut the banana leaves into 25cm squares.
For the paime: Combine all ingredients in a large bowl then mix together to a thick batter. Weigh out 150g of the mixture and spoon on the first banana leaf. Spread the mixture into a rectangle about 5 x 10cm then make a packet by folding over the leaf on the two sides. Enclose the paime by folding over the leaf at the top and bottom.
Cross tie the package securely with a food string.
Add water to s deep stock pot and bring to a boil. Drop in the leaf-wrapped paime, return the water to a boil and cook for approximately 25-30 minutes.
Test one paime to check that it's cooked. If not, continue cooking to the desired consistency. Once cooked, remove the cooked paime and drain the water.
Sever string but keeping its banana leaf wrapping, it can be served warm or cold.
