Add the onion, garlic, carrot, bell pepper, (hot pepper, if using), olives, scallions and raisins to the bowl of a food processor and pulse until smooth or desired texture to save on prep time or finely chop by hand.

Heat oil in a heavy bottomed pot or dutch oven over medium heat.

Add meat and cook until brown. If it's dry, especially if you used lean meat, add 1-2 tablespoons oil.

Add minced ingredients—onion, garlic, carrot, bell pepper, hot pepper, pimento pepper, if using, olives, capers, scallion, ketchup or tomato paste, oregano, cumin, salt, black pepper, cook for 5 minutes, then add 1 cup water, bring to a boil, reduce heat to low and cook about 20 mins or until the meat is tender and flavorful and most of the liquid has evaporated. Taste and add more salt and pepper or seasoning if required.

Place corn flour in a medium bowl. Mix in salt, sugar and melted butter. Gradually pour in warm water into corn mixture and mix thoroughly until the excess liquid is absorbed. Form into smooth balls and keep covered until ready to use.

If using the runny paste method, add enough water until the dough forms a smooth paste, about 3 cups. Amount of liquid will vary depending on the brand of corn flour.

If using the paste method, skip this step. Make into 8 balls, about 2 ozs each. You can certainly make them larger. I demonstrated 4 oz on the video. Place on an oiled tray and cover with a damp cloth, especially if you are making a large quantity.

Cut parchment paper or foil 12 x 9 inches.

To prepare banana leaves: Wilt in boiling water or over an open flame only for a few seconds. Dry, wipe leaves and cut into rectangles 10 inches x 9 inches. Frozen banana leaves do not require any preparation except wiping with a paper or kitchen towel.

Place parchment paper or foil on counter, then place the banana leaf in the center.

Oil banana leaf liberally. Place dough ball into center of the banana leaf. Press to flatten using your fingers or a pastelle press. Do not press out too thin. If using the paste method, place 2-3 heaping tablespoons corn dough mixture into the center of the banana leaf. Flatten and spread out the dough evenly in a circle using the back of a spoon.

Place a heaping 2-3 tablespoons of filling vertically along the center of the dough. Using the leaf, bring half of the dough towards the center of the filling. Fold over the other half to cover the second half of the filling. Fold the bottom up and the top down to make a packet. Now fold the leaf around the filled dough to make a parcel. Fold and tie the parchment paper around the folded leaf with a kitchen string. If using foil tightly fold the ends of the foil to seal. Repeat with the remaining dough and filling.

Meanwhile, bring a few inches of water in a stock pan or wide sauté pan to a boil. Put wrapped pastelles into pot, cover, reduce heat to low and steam for 60-90 minutes. Drain immediately and place on a flat surface as they retain the shape when they become cold. Check occasionally to ensure that all the water has not evaporated –or else they will burn. Enjoy hot or warm.