Seasoned cornmeal dough filled with a savory mixture of chicken, olives, capers, and raisins, wrapped in banana leaves and steamed. A beloved Christmas tradition in Trinidad.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Cook cornmeal with chicken broth and butter until thick and smooth. Season with salt.
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2
Saute chicken with onion, garlic, green seasoning, olives, capers, and raisins until cooked through.
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3
Soften banana leaves over an open flame or in hot water.
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4
Spread cornmeal on banana leaf, add filling in center, fold leaf to enclose.
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5
Tie with string and steam for 45 minutes. Unwrap and serve.
Did You Know?
Making pastelles is a family affair in Trinidad. Families gather in December for 'pastelle parties' where everyone helps wrap dozens of pastelles.
Chef's Notes
Equipment Tips
- steamer pot
- large mixing bowl
- kitchen string
Garnishing
pepper sauce
Accompaniments
The Story Behind Pastelle
Pastelles came to Trinidad through Venezuelan and Spanish colonial influence, closely related to the South American hallaca and tamale. They became deeply embedded in Trinidadian Christmas traditions, with families developing their own secret filling recipes passed down through generations.
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