Cassava (Yuca) Tamales

CASSAVA (YUCA) TAMALES
Filling
1 lb ground beef
2 tbs fresh thyme
1 tsp salt
1 tsp freshly ground black pepper
2 tbs vegetable oil
1 tsp paprika
1 onion, chopped
2 cloves garlic minced
1 green bell pepper, chopped
8 ozs tinned tomatoes
1 tsp dried oregano
10 green olives, chopped
Season beef with thyme, salt and pepper.
Heat oil in a saute pan, add paprika and cook until oil is coloured. Add onion, garlic and pepper. Saute for a few minutes more. Add beef and stir well. Cook for a few minutes, add tomatoes and oregano. Simmer for about 15 minutes, stirring occasionally. Taste and adjust seasonings. Add olives and turn off heat.
For the cassava
1 lb cassava
6 tbs butter
2 eggs
2 tbs cornstarch
1 tsp baking powder
1/2 cup grated Parmesan cheese
Salt to taste
12 banana leaf squares (11x11"), softened
Boil the cassava in lots of water until very soft. Drain, remove inner core and crush with a potato masher. Do not use a processor.
Add butter and combine add eggs and mix well in between additions; you can use a hand mixer here.
Add cornstarch, baking powder, cheese and salt to taste. Combine.
To assemble
Place about two tablespoons cassava onto an oiled banana leaf. Gently spread with a spoon. Place about one tablespoon of filling onto the cassava. Fold the leaf over and press down. Fold the banana leaf like a package, tie either end with a piece of string, like a piece of candy.
Repeat.
Heat water in a large pot, place steamer insert into pot and place tamales on top. Cover and steam for 20-30 minutes.
Serve immediately.