Trinidad Cornmeal Pastelle Ingredients 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 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) DOUGH: 2 cups yellow cornmeal (Promasa) 3 cups lukewarm water 4 tbsp. vegetable oil or coconut oil ¼ lb butter, unsalted 1¼ tsp salt Wrapping: 2 -3 large fig (banana) leaves Strings to tie Note: Nutritional facts include optional ingredients. Method Step 1 Season the meat. Stew the seasoned meat for 15 minutes. Cook well, then add the roucou or ketchup. Remove from heat and set aside. Step 2 Combine cornmeal, water, salt, and butter to make a soft pliable dough. Divide the dough into small balls (about 12). Cover with damp cloth to prevent drying.