Pastelles

These tasty snacks arrived in the Caribbean islands by way of South America, where they use banana leaves as a wrapper. The leaves are available, frozen, in Asian markets. To soften them for use, thaw them out and pass them over a gas flame, or place them in a bowl and pour boiling water over them.

Ingredients

For the Filling:

• ½ pound ground pork

• 1 large onion, minced

• 1 clove garlic, crushed

• 1 habanero chile, seeds removed, minced

• 1 cup diced yams

• 1 cup cooked black beans

• 1 teaspoon minced thyme

• 1 tablespoon red wine vinegar

• 1 teaspoon minced basil

• 2 tomatoes, peeled and chopped

• 4 tablespoons capers, chopped

• 4 tablespoons raisins

• 3/4 cup beef stock

For the Dough:

• 3 cups coarse cornmeal

• 2 tablespoons shortening

• 2 tablespoons vegetable oil

• 2 teaspoons salt

• 2 3/4 cups boiling water

• 3 to 4 banana leaves, cut in 8- by 10-inch rectangles

Instructions

Sauté the pork in a skillet until it is browned. Add the onion, garlic, and habanero and sauté for an additional couple of minutes. Add the remaining filling ingredients, bring to a boil, reduce the heat and simmer for 45 minutes. Remove and cool.

To make the dough, cut the shortening into the cornmeal using a pastry cutter or two forks. Stir in the oil and salt. Pour the boiling water over the cornmeal and mix well to form a smooth dough. Form the dough into 18 balls.

Place a ball of the dough in the center of a banana leaf and press to form a circle 1/4-inch thick. Spread 2 tablespoons of the filling in center. Fold half of the leaf over, bringing the cornmeal with it. Flatten into a rectangle, then repeat with other half of the rectangle so that the dough encloses the meat. Fold up the leaf rectangle to make a package and tie together with string.

Place in a pan of boiling salted water and simmer for 1 ½ hours. Remove and drain.

Serve with your favorite Caribbean hot sauce.