Almost every ‘Trini’, whether East Indian, African of Chinese descent, knows what Ponche De Crème is and how to make it!
Because Trinidad and Tobago lies just about 7 miles off the coast Venezuela, there has always been a very strong Venezuelan influence. One of which is the cuisine! Today, we take a look at Bollos Pelones! Not to be confused with Pastelle. They may use similar ingredients but there is quite a difference in taste.
How to make Bollos Pelones?
Prepare the Promasa (cornmeal) – Mix enough water with precooked corn flour, make the pastry and add 2 tablespoons of oil. Knead 5 to 10 minutes, adding more water if necessary. Leave the pastry to rest for 10 minutes in a bowl covered with a moist towel. Roll the into small balls (appro. 5cm in diameter) and prepare to add filling.
Prepare filling (minced meat, pork, chicken etc) – Season meat with some good ‘Trini’ seasonings and cook to taste. Make sure it’s tasting good!
Add filling – Flatten out the cornmeal and fill with prepared meat. When all the prepared cornmeal is filled, add to boiling water. While boiling, prepare tomato sauce. When the cornmeal floats, it’s ready.
Add to sauce – Sauce made with tomatoes, seasonings and whatever other secret ingredient you would like to add! Add the boiled stuffed cornmeal and cook for five minutes.
Then voila! Bollos Pelones made in Trinidad and Tobago!