Paime pastelles long lost fruity cousin

So after have a convo with cherry pye, about what different dishes her family prepares for Christmas out of the lengthy list this one dish stood out as a sore thumb. This was basically cause I never seen or heard about this before. Its name paime origin unknown (well to me anyways), but I was tempted to know more. After much research and shockingly finding more than I thought I stumble upon this sweet recipe. To my surprise and kind of disappointment a paime is only a fruit pastelle :(.lol but all in all its part of our diverse culture and history. So here you have it the recipe for yesterday. P

AIMEEEEEEEE ( yea i know i a bit excited can wait to try it )

Sweet Paime

Ingredients

2 Cups cornmeal

1 large grated coconut

1 Cup granulated sugar

½ Cup evaporated milk

2 tablespoons cooking oil

½ teaspoon powdered cinnamon

1 teaspoon vanilla essence

1 Cup grated pumpkin

2 tablespoons melted margarine

¼ teaspoon white pepper

Banana leaves

You can also throw in some fruits in the mix make sure it isn’t to chunky

Method

1. Sieve cornmeal into mixing bowl, mix in thoroughly sugar, white pepper, powdered cinnamon, spice, grated coconut and grated pumpkin and mix evenly.
2. Add evaporated milk and vanilla essence and blend well. If too soft, a little more cornmeal may be added.
3. Wash and dry banana leaves; cut away main stem.
4. Roll leaves in pieces and put to stand upright in enamel or heavy aluminium pot, cover and cook until leaves are pliable. Remove and put top end below; cook a little longer.
5. Dry leaves, greased heavily with cooking oil, put a spoonful of mixture on each leaf, fold, and cover and cross grain with another leaf.
6. Place parcels in rapidly boiling water to which was added sugar and salt to taste.
7. Cook for 60 minutes.
8. Take out of water and drain on cake cooler.
9. Serve warm or cold.