For the pork stuffing:


For the pork stuffing, dice the meat. Heat up oil in a large pan and saute the meat for around 15 minutes or until browned all sides.

Add the onions, peppers and garlic. Saute on low heat for 3 minutes, then add the tomatoes. Cook for 8 minutes more, stirring occasionally, then add the wine. Season with salt.

Cover and cook for around 10 minutes on low heat or until the meat is tender and swimming in a thick sauce.

For wrapping. Cut the banana leaves in rectangles. Wash and boil in water for 1 minute so that they lose their stiffness and become malleable. Dry them well.

Peel the plantains. Grate on a fine blade, then add the lime juice, the garlic cloves, the annatto oil combined with the coconut milk. Season with salt and pepper and mix well.

The mixture will not be very thick but it will thicken up once it has been cooked in the banana leaves.

Place 2 pieces of banana leaf, on countertop, in the shape of a cross. Place 2 tablespoons of the banana mixture in the middle and a spoonful of meat mixture on top.

Fold the leaves over to form a little rectangular packet and tie it with kitchen string.

Cook in plenty of boiling water for 30 minutes, then drain. They can be served in their wrapping or the leaf can be removed.