Pastelles (Trinidadian Christmas Cornmeal Parcels)

Instructions

1. Heat 1 tbsp oil in a large pan over medium heat. Cook the onion, sweet pepper, hot pepper and garlic for 3 minutes. Add the beef and cook, breaking it up, for 8 to 10 minutes, until browned and it reaches 71°C (160°F).
2. Stir in the tomato paste, scallions, culantro, thyme, brown sugar, salt, black pepper and water. Simmer for 10 minutes, until the mixture is moist but not wet. Stir in the raisins, olives and capers, then cool completely.
3. Mix the cornmeal and 1/2 tsp salt in a bowl. Pour in the boiling water and stir to a thick paste. Cover and rest for 10 minutes. Add 3 tbsp oil and knead for 5 minutes until smooth and pliable, adding warm water by the spoonful if it cracks.
4. Soften the banana leaves by passing each one over a gas flame or dipping it in boiling water for 30 seconds. Wipe dry, cut off the stiff rib and brush each piece with oil.
5. Divide the casing mixture into 12 balls. Press one onto an oiled leaf into a thin rectangle about 12 x 15 cm (5 x 6 inches). Put 2 tablespoons of filling on one half.
6. Fold the casing over the filling, pinch the edges to seal, then fold the leaf around it into a neat package. Tie it with string like a gift, then repeat with the rest.
7. Bring a large pot of salted water to a boil. Lower in the pastelles, keeping them submerged, and simmer for 45 minutes. Lift out and drain.
8. Rest for 5 minutes, then unwrap and serve hot with pepper sauce.

Tips

• Keep the filling moist but not wet. Excess liquid leaks out and makes the casing soggy, so cook the mixture until the pan is nearly dry.
• Without banana leaves, wrap each pastelle in parchment paper and then foil, and tie with string. The flavor is slightly different, but they hold together well.