Trinidad Cornmeal Pastelle
The Correct Cornmeal
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“, a cornmeal brand 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.
Trinidad Cornmeal Pastelle Recipe
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 celery
2 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
2 -3 large fig (banana) leaves
Some of the green seasoning used: chadon beni, big leaf thyme, chive and fine leaf thyme
Cook well, then add the roucou or ketchup.
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
Spoonabout 2 tbsp meat filling to the centre of the dough.
When cooked, drain the water.
Cornmeal Pastelle ready to be served
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.
Variation on filling:
You can substitute mince beef with chicken or fish or pork; or you can mix beef and pork equally.
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.