Trinidad Cornmeal Pastelle

Pastelle, a local favorite brings out the sophistication of any local dish and enjoyed by all.

In Trinidad, pastelle making has become another excuse to lime [get together]. Friends or family gather, possibly bringing their own ingredients and with parang music blasting and some beers chilling, everyone puts their hands to the wheel and like an assembly line pastelles are mass produced. At the end of the day, thousands are made and each person or family goes home with their share for the season and probably swaying a bit…. and that’s not from the music.

What is a pastelle?

It is a cornmeal roll stuffed with meat, fish or vegetables seasoned with fresh herbs and flavoured with raisins, olives and capers wrapped and steamed in a banana leaf.

Pastelle has its origins in the Spanish colonizers who came from South America in the 16^th/17^th century.

Thinking of trying your hand at making Pastelles? Here is a recipe.

Trinidad Cornmeal Pastelle Recipe

1 lb chicken cubed or minced

2 onions chopped

1 bunch chive and thyme

Hot pepper to taste

2 cloves garlic

1 tsp. black pepper

Salt to taste

¼ cup ketchup

1 tsp. Worcester sauce

3 tbsp. capers (optional)

2 tbsp. olives, chopped

½ cup raisins 

Crust

2 cups cornmeal

3 cups tepid water

4 tbsp. corn oil or

¼ lb. margarine

1 ¼ tsp. salt

Wrapping

2 -3 large fig (banana) leaves

String to tie

Method

1. Season chicken with onion, chive and thyme, garlic , hot pepper, black pepper and salt
2. Cook well and then add Worcester sauce, ketchup, capers, olives and raisins.
3. Adjust salt and pepper to taste
4. Mix cornmeal, tepid water, salt and oil to make soft balls
5. Using a pastille press or hands, press balls of corn on leaf. Put 1 tbsp or more of meat mixture and fold neatly. Tie
   
6. Place in steamer or colander and steam for 20 minutes.