Place the dasheen leaves flat on top each other then roll into a bundle. Then cut into long thin strips.

To a pot add some oil and saute onions until translucent.

Add garlic and pimentos and saute for 1 minute.

Add tomatoes, shadon beni then season with salt and black pepper. Saute for 2 minutes

Add dasheen leaves and stir in the pot to distribute the aromatics evenly.

Cover and allow to cook on a low heat for 25 minutes.

Gradually add cornmeal to water while stirring to create a smooth mixture.

Once thoroughly combined transfer to your counter top or a flat surface and knead for 1 minute or until the dough is smooth. Allow it to rest for 5 minutes.

Distribute the dough into even portions should give you six arepas that are about 3 1/2 inches in circumference and about half inch thick.

Heat up a frying pan or griddle and cook the arepas for about 6 to 8 minutes on each side.

Stuff arepas with your bhagi filling and enjoy warm.