Cornmeal pastelle wraps with seasoned beef filling, steamed in banana leaves.

Steps

1. Season beef with onion, chive and thyme (2 kinds), garlic, hot pepper, black pepper and salt. Cook well, then add Worcestershire sauce, ketchup, capers, olives and raisins.
2. Adjust salt and pepper to taste.
3. Mix cornmeal, tepid water, salt and oil to make soft balls.
4. Using a pastelle press or hands, press balls of cornmeal. Put 1 tbsp or more of meat mixture and fold neatly. Tie.
5. Place in steamer or colander and steam for 30 minutes.

Notes

• Use fig (banana) leaves, cut in squares, cleaned and greased, instead of tying with string if preferred.