Filling

First, prepare the banana leaves: Cut the fig (banana) leaves and strip them from the midrib.

Carefully place the leaf over a low fire on the stove. Move the leaf along the fire.

Be careful not to burn. The leaves will become pliable. Wipe clean and set aside.

Chop the bhaji or spinach. Then place in a clean plastic bag.

Place water in a deep pot.

Add the plantain and the bag of bhagi. Blanch the bhagi and allow the plantain to cook.

Then strain to release the excess water. Peel the plantain when it is cooked.

Slice and finely dice the cooked plantain.

Chop the seasoning and the other ingredients for the filling.

Place about 2 tbsp. of oil in a deep pot and saute the seasonings.

Cook well, then add the roucou or ketchup. Add the bhaji and saute for a few minutes.

Saute the bhaji until it is soft then add the plantain.

Stew the seasoned vegetables for 15 minutes.

Add the rest of the ingredients and salt to taste. The final mixture must be moist before you remove it from the heat.

Dough

Combine cornmeal, water, salt, and oil to make a soft pliable dough.

Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.

Dip the ball in the oil. Place on an oiled fig (banana) leaf.

On the other side of the press place another oiled leaf then press

Alternatively you can use your hands or a rolling pin to flatten the dough.

Spoon about 2 tablespoon of the filling to the centre of the flattened dough.

Fold the fig leaf (banana) and tie into a neat package.

Tie each parcel a string, which should be about 40 inches long.

Place the prepared pastelles in a colander to steam over hot water.

Steam for 15-20 minutes. Serve cool.