Boil the lentil peas until it looks soft enough to mash (approximately 30 mins) . Don’t let it get too soggy. Drain the water and crush it using the back of a pot spoon. Season with a 3 -4 tablespoon of green seasoning (the amount depends on your taste).

Blend the garlic, onion, chadon beni, celery, pimento peppers and thyme in ¼ cup of water.

Add the blended seasoning to cooked lentil peas.

Add the cayenne pepper, paprika and black pepper .

Saute the onion in 3 tablespoon oil.

Add the seasoned lentil peas. Then add the roucou. Mix well.

Set aside and prepare the fig leaves and the cornmeal.

Click here to learn how to make the cornmeal dough for the pastelle and singe the banana leaves.

Separate into small balls. Pour a little oil in a saucer to be used before pressing each cornmeal ball.

Dip the ball into a little oil and press between two banana leaves on a pastelle press.

Place about 2 tablespoons of the lentil paste in the center of the flatten dough ball.

Fold the fig (banana) leaf place the folds face down. Steam in batches for for 35-40 minutes.