Bocadillo veleño

Step 1: Put 3 ⅓ lb ripe pink-fleshed guavas and 1 cup water in a large pot, cover and simmer over a medium heat for 15 minutes, until very soft.

Step 2: Blend to a purée, then push through a sieve with a ladle to remove all the seeds. You should have about 1.2 litres of thick pulp.

Step 3: Return the pulp to a clean, wide, heavy pan with 14 oz sugar, 7 oz panela and 2 tbsp lime juice. Stir over a medium heat until the sugar dissolves.

Step 4: Cook at a lively simmer for 60–90 minutes, stirring often with a long wooden spoon and more constantly as it thickens. It is ready when it is dark red, pulls away from the sides and a spoon drawn across the bottom leaves a clear track for a few seconds.

Step 5: Brush a 20 x 20 cm tin with 1 tsp sunflower oil and line with baking paper. Pour in the paste and smooth the top.

Step 6: Leave uncovered at room temperature for 12 hours or overnight, until firm enough to slice cleanly.

Step 7: Turn out, cut into 16 bars and wrap each in a piece of 16 bijao or banana leaves. Store in an airtight box in a cool place for up to a month.