Trinidad Cornmeal Pastelle
Cornmeal Pastelle
On the topic of cornmeal flour I would just like to add that when it comes to making a good trini cornmeal pastelle the brand I like to use is "Promasa" that comes from Venezuela. This is the brand that sells out during the christmas season because so many people use it to make cornmeal pastelles in Trinidad. I took out a picture below to show you how it looks so you all can look out for it when shopping. The reason I think it is so popular is because of how fine the cornmeal is. It is almost as smooth as normal flour. It seems that I'm talking too much again... so without further ado here is Cornmeal Pastelle.
CORNMEAL PASTELLE
Filling
1 lb minced beef
2 onions, finely chopped
1 bunch chive
1 bunch big leaf thyme
1 hot pepper to taste, finely chopped
1 pimento pepper, finely chopped
1 stalk celery2 cloves garlic
20 leaves chadon beni
1 bunch fine leaf thyme
salt to taste
¼ cup roucou (or ketchup)
2 tbsp. capers (optional)
2 tbsp. raisins (optional)
8 olives chopped finely (optional)
2 cups yellow cornmeal (very fine)
3 cups lukewarm water
4 tbsp. vegetable oil or coconut oil
¼ lb butter
1¼ tsp salt
Wrapping
2 -3 large fig (banana) leaves
String to tie
Some of the green seasoning used: chadon beni, big leaf thyme, chive and fine leaf thyme
Cook well, then add the roucou or ketchup.
Remove from heat and set aside.
Promasa cornmeal flour, my favourite when making pastelle
Cut the fig leaves and strip them from the midrib.
Carefully place the leaf over a low fire on the stove. As you notice the colour of the leaf change move the leaf along the fire. Be careful not to burn. The leaves will become pliable. Wipe clean.
Grind the green seasoning
Mince the meat again to make it smoother
Combine the seasoning and the meat and place back on the stove.
Mix thoroughly and add salt to taste. Allow to cool.
Now we are ready to make the pastelles
We will be using our homemade wooden pastelle press to make the job easier.
Dip the ball in the oil
Place on an oiled fig leaf
On the other side of the press place another oiled leaf then press
Spoon about 2 tbsp meat filling to the centre of the dough.
Fold the fig leaf and tie into a neat package using the string. The string should be about 40 inches long. What we usually do is cut a bag and strip the strands to make string. 
When cooked, drain the water.
Cornmeal Pastelle ready to be served
Tip: You can freeze your pastelles as they are and when you are ready for a few, just boil and drain. Usually some people boil all their pastelles before freezing them. I think this is wasting gas because you still have to boil them when you take it from the freezer. Anyhow that's what we do at home.
You can substitute mince beef with chicken or fish or pork; or you can mix beef and pork equally.
For vegetarians:
You can substitute meat with soya or soya bits (soaked in warm water and drained). Season and cook like the meat.
This recipe was for the cornmeal pastelle. The other popular pastelle we make in Trinidad is the flour pastelle you could check out that one as well.
November 29, 2008 1:48 AM
mmmmmmmmm... i can almost taste them! can't wait to get home for christmas!
thanks for all the good recipes on your blog!
December 1, 2008 10:44 AM
The homemade wooden pastelle press is really interesting gadget! The leaves you used to wrap the pastelle was confused at first as the picture indicated fig leaves not banana leaves...:-D
Another is the Chandon beni, I didn't know this Saw-toothed Coriander or Culantro can be used in this way as well. Now, I need to hunt for big leaf thyme! Thank yo for sharing such wonderful infos of your local herbs and recipes!
December 1, 2008 12:41 PM
Thank you pixen for the comment. I have to explain the fig leaf part to you. In the Caribbean banana is referred to as fig hence if you you go to any market in Trinidad and Tobago and ask for a fig, ripe or green, you would get bananas. To get accustomed with with the way in which we speak, you should check out my trini dictionary. Also, chadon beni is a herb that we use in every trini recipe you could think of. Well except for cake :^) Thank you once again.
December 1, 2008 12:58 PM
that "green seasoning" looks delish! i look forward to sampling pastelle on a future trip to trini! we have a lot of regional restaurants in houston, but i haven't seen one offering food inspired by trinidad. Food With Kid Appeal
December 1, 2008 10:45 PM
I recently came across your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Ruth
http://www.infrared-sauna-spot.info
December 2, 2008 12:39 AM
Thank you Ruth for stopping by. Do come by often and leave a comment it will benefit you. My blog is a do follow.
December 2, 2008 5:29 PM
Great post. Very well explained and shown.
December 9, 2008 2:52 AM
I am soo happy to have stumble upon your site. What started out as a search for dhal puri roti recipe, ended up with your awesome blog. I love your step by step and I am going to try every one of your recipes (ingredients permitting) “I’m in heaven” as Frank Sinatra says. P.s. I live in Canada I'm seriously deprived of Caribbean soul food. I look forward to more of your delish morsels.
December 9, 2008 2:53 AM
p.s Interested on your take on coconut choka? ummmmmmm
December 9, 2008 12:06 PM
Greetings.
I moved back to Trinidad a couple of weeks, do want me to take pictures for you, to bring out the taste of your food.
Contact me at Akil.Borneo@gmail.com
December 9, 2008 6:02 PM
It's nice to hear from you after such a long time bigbear. It would be nice to get some photo tips from a pro like you.
December 16, 2008 12:52 PM
i really want to try your recipe for cornmeal pastelle. i live in the states so i don't know where i could buy some fig leaf. i'm wondering if you have an alternative for wrapping them in?
December 16, 2008 3:22 PM
Hi Deborah, thanks for stopping by. Instead of using fig (banana) leaves you could use foil or parchment paper. Last Sunday I had a fish pastelle wrapped in parchment paper and it was delish.
December 20, 2008 8:32 AM
To Deborah...I am not sure where you are in the US, but any Caribbean or Latin/Asian farmers market should sell them. I got mine in the freezer section(imagine that)!. Also for the pastelle press, up here the Latinos would know it as a tortilla press.
December 21, 2008 6:59 PM
Thanks for your great pictures. I am in the US and use really fine cornmeal (Goya) for my pastels. Yet I can never achieve the firm balls you show; instead mine becomes a wet slurry after mixing with the fat and water. It still comes out okay but makes for a VERY messy process. Any thoughts on this (besides taking a trip down for some Promasa)? :-)
December 21, 2008 8:22 PM
OK Online, let me see if I can help. Promasa cornmeal, from experience, mixes well in that the more water you add to it, the stiffer it gets. That's why we had to put that amount of water. I'm not sure what accounts for that, possibly it's the starch content or something.
You could try to use less water, pouring a little at a time, to get the same consistency as in the picture; since the cornmeal is different to what I used. Alternatively you can add a little flour to help the dough bind.
Or if you want promasa check out trinifood.com and order online. Lastly according to where you are in the "States" you can check a West Indian market or shop. Hope this helps and Merry Christmas.
December 22, 2008 5:41 PM
thanks Lindy for the tip. I'll go see if I can find those leaves.
March 15, 2009 12:29 PM
Thank you for this really great site which I found while roaming. I am originally a Trini although once one ......... In my very busy life I make pastelles often, flattening with a cast iron tortilla press although I had brought a wooden press with me, and wrapping in parchment as fig leaves are not available. Taste is great and since they are served unwrapped fig leaves are not noticed nor missed, even by my Trini friends. Row
March 15, 2009 12:31 PM
About Promasa, that is masa harina. Row
March 15, 2009 8:49 PM
Hi Row,
Thanks for visiting. Yes, it is a type of masa harina that we use in Trinidad and have come to trust, when it comes to making pastelle. If you check the comments though, some people used different brands of masa and had to experiment a little with measurements.