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12 Serves
95 Mins
Prepare the masa by peeling and grating the green bananas and yautia into a large mixing bowl, then mix in the achiote oil and salt.
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EthiopianVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
123 mg / 1,250 mgPotassium
468 mg / 4,700 mgSodium
219 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
1 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Sauté the diced pork shoulder in a frying pan with onions, garlic, and seasonings until cooked through.
Lay out a piece of banana leaf, spread a portion of the masa, add the pork filling, and fold the leaf into a neat rectangle, securing it with kitchen twine.
Boil the wrapped pasteles in a large pot of salted water for approximately 35 minutes until the masa is firm and cooked through.
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Spanish