from: Western Africa | cooking method: deep frying
Pastels
Pastels (Pastels aux Poisson, Beignets de Poisson, or Fish pies) are fish turnovers, i.e., crusts of pastry with fish stuffing. Pastels are usually fried, but can also be baked. They are usually served with a spicy tomato sauce. The West African Pastel is similar to the empanada of the Hispanic world, and the samosa of India, even the Chinese wonton, Italian ravioli, and Polish pierogi (though the later are likely to be cooked in boiling water instead of hot oil).
You may wonder how this dish, a popular snack or appetizer in Western Africa, got its name (and if it has anything to do with artist's colors). Evidently, pastels are a Western African version of the famous Pigeon Pie of Morocco, which is more properly known as Bastilla (Bestilla, B'stila, Bstila). The Moroccan Bastilla is made with fowl, while in Western Africa fish is usually used. Similar and not-so-similar dishes with similar names (Pasteles, etc.) are found in Latin America, though if they were brought there via Africa or the Iberian pennesula (where Pasteles are also found) cannot be determined. And though it may seem that Pastels do not have much in common with artist's colors, linguists believe that the Moroccan Bastilla, the West African Pastel, and the artist's crayons all take their name from the same Latin root meaning "paste", from which we get "pasta"
What you need
- Pastry:
- three cups of all-purpose flour (wheat flour)
- three eggs, lightly beaten -- or -- one 1/4 ounce envelope of active dry yeast (baker's yeast) or similar, mixed with a spoonful of warm water
- one teaspoon salt
- one cup warm water
- one tablespoon vegetable oil
- Stuffing:
- a few spoonfuls of oil
- one to two pounds fish (mackerel, mullet, tuna, grouper, or whatever), filleted, skin and bones removed
- one onion, finely chopped (optional)
- one carrot, finely chopped (optional)
- one clove of garlic, minced (optional)
- one bunch of parsley, chopped (optional)
- two tablespoons tomato paste
- salt, black pepper, cayenne pepper or red pepper (to taste)
- Sauce:
- two tomatoes, skin removed and chopped
- one sweet green pepper, finely chopped
- one onion, finely chopped
- one cup vegetable oil
- one clove of garlic, minced (or garlic powder)
- one bunch chopped parsley, chopped
- chile pepper, cleaned and finely chopped
- two tablespoons tomato paste
- two cups water
- salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
- All pastry ingredients should be allowed to come to room temperature if they have been in the refrigerator. In a large mixing bowl combine the flour, eggs or yeast, and salt. Slowly mix in the water so as to make a thick dough. Knead for a few minutes. Cover with a clean cloth and set aside in a warm place (like the oven, briefly heated then turned off) to rest. If using yeast, the dough should rest for at least an hour or two.
- While the dough is resting: Heat oil in a skillet. Fry the fish and vegetables ingredients for stuffing. Reduce heat. Add tomato paste and enough water to keep the mixture moist, cover, and simmer for half an hour. Adjust seasoning. Chop fish into small pieces.
- Heat oil in a separate pot. Fry the vegetable ingredients for sauce. Reduce heat. Add tomato paste and water, cover, and simmer. Adjust seasoning.
- Roll the dough into a sheet about a quarter of an inch (0.6 centimeter) thick. Cut the dough into pieces, each about the size of your hand. (An inverted bowl can be used to cut circles, or you cut them into squares.) Place a spoonful of the stuffing mixture in the center of each piece of dough, fold the dough over the stuffing, and crimp the edges together.
- Fry the pastels in hot oil. Use a skillet with an half inch of oil, or a pot with enough oil to allow the pastels to float. Fry the pastels until they are golden brown, turning them at least once. Fry only a few at a time, not letting them touch each other while frying. When each batch is done, place the pastels on a paper towel, and place in a warm oven until all are done.
- Garnish with a little left over parsley. Serve with a bowl filled with the warm dipping sauce.
Search this website:
Get The Congo Cookbook PDF file. For more information, see the Frequently Asked Questions.