| 1 | Remove achote seeds from pot. |
| 2 | Fry in hot oil unti oil turns yellow. |
| 3 | Strain and remove seeds. |
| 4 | Use half of this oil for pork. |
| 5 | Take banana or ti leaves and drop into a pot of hot water about 5 minutes to soften leaves making it pliable. |
| 6 | Wipe leaves. |
| 7 | Soak unpeeled bananas in hot water for ?hur. |
| 8 | Cut off 2 ends and slice in the center and remove peel. |
| 9 | Prepare two quarts water in a bowl with 1 tablespoon salt. |
| 10 | Peel bananas, drop into water while peeling the rest of the bananas. |
| 11 | Grate the bananas fine by hand. |
| 12 | Peel potaotes and grate fine. |
| 13 | Add to banana. |
| 14 | Add remaining oil, salt to taste and some of the oil from the pork. |
| 15 | Stir unti blended. |
| 16 | Dice pork thin. |
| 17 | Add ?cup achote oil and stir fry pork. |
| 18 | Add green onions, cilantro, celery, garlic, ginger, oregano, salt and tomato sauce. |
| 19 | Simmer until pork is tender; about 1 hour. |
| 20 | Lay leaf flat; with a spoon, smear leaf with oil from the pork mixture. |
| 21 | Now, take 2 tablespoon banana mixture and place on oiled leaf. |
| 22 | Flatten to about 6 inches by 3 inches. |
| 23 | Take 2 tablespoons pork mixture and lay it on top of the banana mixture down the middle lengthwise. |
| 24 | Add 1 olive in the center and sprinkle with chili pepper if you want a spicy hot patele. |
| 25 | Fold ends of leaf lengthwise toward mixture. |
| 26 | Fold top and bottom ends of leaf overlapping each other if you need to, and secure with string. |
| 27 | Arrange pateles on top of each other in a pot. |
| 28 | Cover with salted hot water and bring to a boil. |
| 29 | Lower heat and simmer for 1 hour making sure that pateles are always covered with water while cooking. |
| 30 | Miriam kala"i kula "53 |
