Pastelle making a process for the whole family

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The preparation of pastelles serves as a cornerstone of holiday traditions within Trinidad and Tobago, fostering family unity through a collaborative culinary process. This first-person narrative examines the intricate stages of crafting this seasonal delicacy, highlighting the specific roles assigned to family members to ensure efficiency and quality.

By detailing the preparation of banana leaves, the seasoning of various fillings, and the assembly techniques, the account illustrates how domestic labour is transformed into a celebratory ritual.

It provides insight into the cultural significance of the dish beyond its nutritional value, emphasising the emotional warmth and social cohesion generated during the Christmas season.

Key Takeaways

• Pastelle production involves a sequential four-stage process requiring coordinated efforts from multiple family members.
• Banana leaves must undergo steaming and slicing to achieve the flexibility necessary for secure folding and steaming.
• Family roles are clearly defined with specific individuals responsible for pressing cornmeal, filling, tying, and boiling.
• The tradition incorporates diverse dietary preferences by offering fillings including vegetable, chicken, beef, and turkey options.
• Culinary heritage functions as a primary driver for family bonding and the preservation of Caribbean festive atmosphere.

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The architecture of a Christmas pastelle: A family ritual

By Candida Khan. It’s our family tradition to endure the long process of pastelle making. We always make it fun when we get together and play music, chat, and laugh while making awesome pastelles. Some are made with veggies and others are filled with chicken, beef and turkey.

Washing, slicing and steaming of the leaves

Mum does most of the preparation work. First, there is the washing, slicing and steaming of the banana leaves. She says that it helps with the flexibility of the leaf to make it easier to bend when folding. Then, there is the preparation of the meat and the cornmeal.

Four stages to making pastelle

There are four main stages to making pastelle and our team gets the job done.

Mum sets out the table and she starts with the rolling of the cornmeal.

I place the cornmeal on the presser and insert the filling that closes it up.

My sister ties the strings and my brother wraps it in foil.

My dad cooks and boils the pastelle.

When it’s done we open out the banana leaves and enjoy the goodness within! It’s really a delicious dish. Making pastelles for Christmas with my family gives me such a warm feeling. I love this holiday season.

December 2017   www.sweettntmagazine.com

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