---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Peteles
  Categories: Hawaii, Meats
       Yield: 9999 ??????????
  
       2 lb Pork butt
     1/2 bn Green onions; chopped
       1 bn Cilantro; chopped fine
       3    Stalks celery; chopped fine
            -with leaves
       6    Cloves garlic; diced
     1/2 ts Grated ginger
       1 ts Oregano
            Salt to taste
      16 oz Tomato sauce
       1 c  Salad oil
     1/4 c  Achote (lipstick plant)
 
 ----------------------BANANA MIXTURE----------------------
      15    Green bananas
       2    Medium sized potatoes
            Salt to taste
            Achote oil
       1 cn Ripe olives
            Chili pepper (optional)
  
   Remove achote seeds from pot. Fry in hot oil unti oil
   turns yellow. Strain and remove seeds. Use half of
   this oil for pork.
   
   Take banana or ti leaves and drop into a pot of hot
   water about 5 minutes to soften leaves making it
   pliable. Wipe leaves.
   
   Soak unpeeled bananas in hot water for 1/2 hur. Cut
   off 2 ends and slice in the center and remove peel.
   Prepare two quarts water in a bowl with 1 tablespoon
   salt. Peel bananas, drop into water while peeling the
   rest of the bananas. Grate the bananas fine by hand.
   Peel potaotes and grate fine. Add to banana. Add
   remaining oil, salt to taste and some of the oil from
   the pork. Stir unti blended.
   
   Dice pork thin. Add 1/2 cup achote oil and stir fry
   pork. Add green onions, cilantro, celery, garlic,
   ginger, oregano, salt and tomato sauce. Simmer until
   pork is tender; about 1 hour.
   
   Lay leaf flat; with a spoon, smear leaf with oil from
   the pork mixture. Now, take 2 tablespoon banana
   mixture and place on oiled leaf. Flatten to about 6
   inches by 3 inches.  Take 2 tablespoons pork mixture
   and lay it on top of the banana mixture down the
   middle lengthwise. Add 1 olive in the center and
   sprinkle with chili pepper if you want a spicy hot
   patele. Fold ends of leaf lengthwise toward mixture.
   Fold top and bottom ends of leaf overlapping each
   other if you need to, and secure with string.
   
   Arrange pateles on top of each other in a pot. Cover
   with salted hot water and bring to a boil. Lower heat
   and simmer for 1 hour making sure that pateles are
   always covered with water while cooking. Miriam Kala'i
   Kula '53 From: Kamehameha Alumni Association Cookbook
   Formatted by: Dorie Villarreal
  
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