Ingredients
- 3tbsp Cuisine Soy bean oil
- 1/4 cup Cuisine raisins
- 2 cups corn meal
- 3 cups lukewarm water
- 2 tbsp soft butter
- 1/4 cup Roucou
- 1 tbsp. small capers
- 1 1/4 lbs minced meat
- 2 medium onions
- 2 tbsp chadon Beni
- 3 tbsp pimento pepper
- 3 tbsp minced garlic
- 1 tbsp fresh fine thyme
- 2 tbsp chives
- 3 tbsp. tomato ketchup
- 1/2 cup olives finely chopped
- Fresh banana leaves
- Foil paper
- Salt and pepper to taste
Method
- In a pot place oil and allow to heat.
- Sauté vegetables and herbs for about 2 minutes. Then add the beef and allow to cook down for 15 minutes.
- Add ketchup, raisins, olives, capers and roucou and let it cook for 1-2 minutes then set aside.
- To make the dough mix cornmeal, butter, salt and black pepper. Add water and mix well. Let the mixture sit for 5 minutes. Note : ( both cornmeal or corn flour can be used just make sure to read the packet carefully as the quantities may vary)
- Clean and cut the fig leaves to your liking (size). On a stove pass the leaves over the flame allowing it to soften.
- Using the pastille press place two greased leaves down and put dough ball in the centre. Press down hard allowing the dough to become flat.
- Fill the dough with minced beef mixture and take the sides of the leaf and fold over .Note 🙁 Please see video on how to fold the pastelles)
- Next warp the pastelles in foil and continue this process until all the pastelles have been made.
- Heat a deep pot on medium until a boil develops. Put a strainer and place the pastelles leaving for 15-20 minutes. Note:( a steam cooker can be used here as well)
- Once cooked remove, serve hot and enjoy
