Submitted by: Residential Services Division
Organization: Hawaiian Electric Company


     15                  green Bluefield or Chinese bananas
     30                  small ti leaves
     1/4 cup             water
     2 teaspoons         salt
     5 tablespoons       Achiote Fat
     2                   Hawaiian red peppers, minced
     3 3/4 cups          Sofrito
     15                  pitted olives
Soak bananas in hot water for 10 minutes. Wash ti leaves; blanch. Peel bananas and soak in cold water for 10 minutes. Cut bananas into 2-inch pieces. Put 4 teaspoons of the water into blender; add one third of the banana pieces and puree. Remove puree and place in bowl. Repeat process until all banana pieces are pureed. Stir salt and 1 tablespoon of the achiote fat into banana mixture. Place two ti leaves side by side and overlap edges lengthwise. With a spoon, spread remaining 4 tablespoons achiote fat on leaves. Spread banana mixture about 1/8 inch thick over fat. Mix peppers into sofrito mixture. Place 1/4 cup of the sofrito mixture in center of banana mixture. Place an olive in the center. Carefully fold the ti leaves lengthwise around filling, using the "drug store" wrap; secure with string. Repeat until all ti leaves are used. Steam for 45 minutes or until done. Makes 15 pasteles.
Back to the recipe menu