In a saucepan over medium heat, cook seeds in oil 10-12 minutes; until color is a deep orange.
Remove from heat; stir in allspice, peppercorns and red pepper.
Allow to steep overnight. Strain.
Use as desired to flavor beef/pork dishes, rice etc. Makes 1 cup. Soak whole bananas in hot water 10 minutes.
Peel; finely grate into a bowl.
Add all but 3 tablespoons of achiote oil and 1 teaspoon of salt; mix well. Set aside.
In a processor or with a mortar and pestle, grind garlic, oregano, remaining 2 teaspoons salt and pepper.
Transfer into a mixing bowl with pork; marinate 15 minutes.
In a large saucepan over medium heat, brown pork with garlic mixture in 2 tablespoons of oil.
Stir in tomato sauces and broth; bring to a boil.
Reduce heat; add onion, bell pepper, onion, parsley, garlic, chili peppers, olives and bananas.
Simmer 1 hour; stirring as needed.
Preheat oven to 450 degrees; line a 13x9-inch baking pan with 2 ti leaves; drizzle with remaining tablespoon of achiote oil.
Spread onto ti leaves.
Transfer mixture into prepared pan; cover with remaining ti leaves.
Cover tightly with aluminum foil.
Place pan into larger roasting pan filled with 1-inch of water.
Bake 30-40 minutes.