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lentil pastelle

Lentil Pastelle

Adanna shares her amazing lentil pastelle recipe, a must-try plant-based alternative for festive gatherings this holiday season.
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Course: Appetizer, Side Dish, Snack
Cuisine: Caribbean, Tobago, Trinidad
Keyword: vegan, vegetarian
Author: Adanna Lewis

Ingredients

  • 400 g lentil peas
  • 1 kg cornmeal
  • 500 ml vegetable oil
  • 1 pk vegetable soup mix
  • 150 g golden raisins
  • 150 black raisins
  • 150 g pitted olives
  • 100 g capers
  • 2 tbsp tomato paste
  • 1 head garlic
  • 1 large onion
  • 1 bundle celery
  • 2 bundles chives
  • 10 pimentos
  • 1 bundle spanish thyme
  • 1 bundle fine thyme
  • 2 tbsp chili flakes
  • 1 tbsp roucou
  • 2 bay leaves
  • salt to taste

Instructions

Lentil Mixture

  • Add oil to heated pan.
  • Add aromatics (garlic, geera, Pimento, red pepper flakes/hot pepper, fine thyme, celery stalks). Cook for 1 min.
  • Add tomato paste, roucou and bayleaf. Cook for 3 mins.
  • Add Lentils and water. Add salt to taste. Allow to cook for 15 mins.
  • The chopped golden raisins should be mixed into the cooked peas, then the black raisins.
  • Turn off heat.
  • Capers and chopped olives next, also using some of the brine.
  • Add fresh seasoning and stir.
  • Taste for seasoning.

Cornmeal Mixture

  • Add oil to pot and aromatics. Allow to cook for 5 mins.
  • Add vegetable soup mix and 2 litres of water. Allow to cook until thickened, about 10 – 15 mins.
  • Add oil and roucou. Stir.
  • Add salt.
  • Strain broth.
  • Mix cornmeal into warm broth, slowly to prevent lumps.

Pastelle Assembly

  • Lay a sheet of foil. Place banana leaf on top of foil.
  • Spread a layer of cornmeal onto the banana leaf, into rectangular shape. Cornmeal mix should only be place on the leaf.
  • Add lentil mix. Fold leaf in half and seal the ends using the foil.
  • Pastelles should be steamed for 40 mins.

Video

Notes

Pastelle Filling
Cornmeal Mixture
Filling The Pastelles
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