Grind the seasoning dry and set aside. Boil the soya for about 15 minutes, strain and squeeze out the excess water. Add the ground seasoning and mix thoroughly.
Heat oil over a medium flame. Add garlic and cook for 1 minute. Then add the seasoned soya, roucou, salt and ketchup. Cook for 15 minutes until some of the excess water dries.
Mix the dough and make balls about 2 inches in diameter. Note: When making the balls place a bit of oil in your hands. Place the balls on an oiled surface and cover with a damp cloth.
Singe the banana leaves over a low flame and wipe clean. (Refer to the site on the method to press the dough and make the pastelles) Tie the pastelles with a string. The string should be about 40 inches long. Boil for 15 - 20 minutes and drain. Serve hot.
The pastelles can be placed in freezer uncooked and boil later when needed. However, some people boil the pastelles then freeze them. Frozen cooked pastelles are steamed before serving.