- 2 cups bundle bhaji or spinach blanched
- 2 cups ripe plantain not overripe, diced small
- 1/4 cup raisins
- 1/4 cup olives
- 1/4 cup capers
- 2 tbsp. oil
- 2 cloves garlic
- 4 sprigs fine leaf thyme
- 1 chive finely chopped
- 8 leaves chadon beni
- 1 tbsp roucou
- Salt to taste
- 2 cups Promasa cornmeal very fine
- 3 cups lukewarm water
- 8 tbsp. vegetable oil or coconut oil or olive oil
- 1¼ tsp salt
- extra oil for wrapping
- 2 -3 large fig banana leaves
- String to tie
- First, prepare the banana leaves: Cut the fig (banana) leaves and strip them from the midrib.
- Carefully place the leaf over a low fire on the stove. Move the leaf along the fire.
- Be careful not to burn. The leaves will become pliable. Wipe clean and set aside.
- Chop the bhaji or spinach. Then place in a clean plastic bag.
- Place water in a deep pot.
- Add the plantain and the bag of bhagi. Blanch the bhagi and allow the plantain to cook.
- Then strain to release the excess water. Peel the plantain when it is cooked.
- Slice and finely dice the cooked plantain.
- Chop the seasoning and the other ingredients for the filling.
- Place about 2 tbsp. of oil in a deep pot and saute the seasonings.
- Cook well, then add the roucou or ketchup. Add the bhaji and saute for a few minutes.
- Saute the bhaji until it is soft then add the plantain.
- Stew the seasoned vegetables for 15 minutes.
- Add the rest of the ingredients and salt to taste. The final mixture must be moist before you remove it from the heat.
- Combine cornmeal, water, salt, and oil to make a soft pliable dough.
- Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.
- Dip the ball in the oil. Place on an oiled fig (banana) leaf.
- On the other side of the press place another oiled leaf then press
- Alternatively you can use your hands or a rolling pin to flatten the dough.
- Spoon about 2 tablespoon of the filling to the centre of the flattened dough.
- Fold the fig leaf (banana) and tie into a neat package.
- Tie each parcel a string, which should be about 40 inches long.
- Place the prepared pastelles in a colander to steam over hot water.
- Steam for 15-20 minutes. Serve cool.
The plantain should not be overripe. It should be ripe but firm.
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Recipe © Simply Trini Cooking. All rights reserved