A flavorsome Christmas dish of the beautiful Caribbean Islands.

2 lbs. of boneless beef/chicken/pork
2 cups of cornmeal
1/2 cup of chopped onions
1/2 cup of finely chopped chive
1 tsp. of minced garlic
1 tsp. of thyme
2 tsp. of salt
1/2 tsp. of black pepper
3 cups of hot water
1/2 cup of raisins
1/4 cup of ketchup
1 tsp. of Worcestershire sauce
1 tbsp. of vegetable oil
1/2 cup of finely chopped sweet peppers
2 tbsp. of chopped stuffed olives
3 tbsp. of capers
4 tbsp. of margarine
Greased and cleaned Soharee leaves cut into 8"x8" squares

1. Season beef/chicken/pork with thyme, onions, garlic, chive, black pepper and a tsp. of salt.

2. Cook meat in oil till tender.

3. Cool meat and mince.

4. Return meat to pot and add Worcestershire sauce, olives, raisins, sweet peppers, capers and ketchup.

5. Cook for a few minutes while altering salt amount until preference met then leave to cool.

6. Separately combine water, oil, cornmeal and tsp. of salt and mix thoroughly until sticky.

7. Take a handful of the sticky mixture at a time and form balls.

8. Place ball on a cut leaf and flatten (roll or press) until desired size is met (place a piece of thin plastic wrap on sticky mixture when rolling /pressing).

9. Place and spread a tablespoon of meat on flattened mixture, on leaf, then fold edges of leaf so that meat will be sealed in cornmeal mixture in a rectangular shape.

10. Steam a few pastelles at a time for 20-25 minutes.