My friend Tracey and her sisters always loved manking pone, pastel, paime and much more.

PAIME

2 cups of cornmeal

1 dry coconut

2 tablespoon brown sugar

2 tablespoon butter

1 cup of raisins

1 cup grated pumpkin

Olive Oil

Twine

Banana leaves

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Burst open the dry coconut, remove the hard brown shell and discard. Cut up the coconut in to smaller pieces and place in a food processor. Finely blend the coconut. Throw out the blended coconut into a mixing bowl. Add the grated pumpkin, raisins and the other ingredients. Mix everything together. You may have to add a little water to totally combine all the ingredients together.

Some people use banana leaves if they have access to them but if not, you can use foil. But in order to achieve the real flavor of this dessert, you should use the banana leaves. Clean the banana leaves with a damp cloth and gently heat them on the stove top. This is to avoid them for breaking while folding. Cut them into smaller pieces big enough to hold each Paime.

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Place one piece banana leaf on a clear spot on your counter top. Grease the leaf with a bit of oil. Place two tablespoons of the Paime mixture on the greased banana leaf. Press the mixture down a bit with either the palm of your hand or a large spoon. Fold the banana leaf and tie together with a piece of twine. Repeat these steps until all the Paime mixture is used up.

Place all the Paime in a pot of water and allow to boil for 30 minutes.

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