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Trinidad & Tobago Recipes

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Recipes on this page:

Trinidadian roti With Potatoe Curry Filling

POTATO CURRY

(total preparation time approximately
1/2 hour + time to wash/chop vegetables)

Ingredients:

1/4 sunflower oil
1 teaspoon of cumin
2 teaspoons of turmeric
1/2 teaspoon of allspice
1/2 ground of ginger

Note: Instead of the above spices, you can
use the following: 4 teaspoons curry powder

Directions:

1/4" cubes salt to taste
4 cloves garlic, minced or crushed
1 small onion, cut into small pieces
2 medium sized potatoes, washed, peeled
-and chopped into cubes

Additional ingredients:

(optional depending on personal taste and
what is available in the kitchen)

1 cup chick peas
1/2 cup to 1 cup of water
1/2 cup of broccoli or cauliflower
-(chopped small)
1.2 cup of sliced bok choy or cabbage
1 cup of red, yellow, or green pepper
-(cut into small pieces)
1 cup of sweet potatoe, nigerian yam,
-or plantain
-Note: if adding these, then use less
-potatoes from above)

Method:

Heat the spices in the oil on medium heat,
in either a sturdy, deep frying pan, or a
heavy bottomed sauce pan.

Cook stirring for about 5 minutes, careful
not to burn the spices. Then add onion and
along with the garlic and cook for about 1
to 2 minutes stirring.

You may have to turn down the heat a little
so the garlic doesn't burn. Now add potatoe
and fry them for about 1 - 2 min. stirring.

Remember this is also the right time to add
any of the following items: The chick peas,
cauliflower, plantain, nigerian yam, sweet
potatoe, peppers, broccoli, cauliflower,
bok choy, or cabbage.

Add the water so that it covers the bottom
to at least 1/4 inch of the liquid, but no
more than 1/2 inch

Cover the pan and simmer for 15 minutes on
medium low heat (the mixture should gently
bubble).

Taste for salt and be sure that the potatoes
are soft. Add a little bit more of the water
if necessary. Serve over the top of the rice
or scooped on "roti" bread like a fat crepe.

 Coconut Bake

Ingredients:

2 cups of flour
2/3 cup of water
3/4 teaspoon of salt
2 tablespoons of sugar
3/4 cup of coconut (grated)
2 teaspoons of baking powder
1 once of butter or margarine

Directions:

In a bowl sift together the flour, salt
and baking powder. Rub in the margarine
with the butter, then stir in the sugar
and grated coconut. Add water, and mix
into a firm dough.

Next turn the dough out on to a floured
board, knead lightly, shape into a ball
and leave covered for 15 to 20 minutes.
Press in the center and using a rolling
pin, roll into a circular shape about -3/4"
thick

Preheat the oven to 350 F. Use a fork or
knife marks to decorate the dough. Put on
a flat, greased baking sheet and bake for
20 to 30 minutes until brown.

Remove from the oven and cut into desired
shape 2 to 3 inches wide. Serve hot, then
arranged on a flat dish.

ROTI BREAD

(preparation time-approximately 1 and 1/2 hours)

Ingredients:

-(for cutting board) Also rolling pin +
-cutting board or similar surface
-milk (1 to 4 tablespoons,
-depending on humidity
-(optional use combination of
-flour and ground chick peas)
-corn meal, bread
-crumbs, ground chick peas,
-or flour
1/4 cup vegetable oil
-dash baking soda
-salt to taste
1 cup of flour

Method:

First in a large bowl, mix together the
flour with the baking soda, add the salt
for flavor if you want any. Mix together
with your hands and fingers.

Add one tablespoon of milk then work the
mixture with hands, trying to make a big
ball. Once you have the dough in a ball,
stop adding the milk.

Next form the dough into three balls and
let it rest for at least 10 minutes. Put
the oil in a bowl so that you can get to
it with fingers.

Use a board to roll out the dough covered
with bread crumbs, corn meal ground chick
peas or flour. Each ball should make a 8"
wide circle.

If the dough is too hard to roll out don't
worry at this stage the dough maybe tough.

Brush a thin layer of the oil on top of the
surface of the circle and scrunch back into
a ball. Do this for all 3 of the balls, and
let it sit and rest for about half an hour.

Roll the balls out and oil them again. This
time it should be easier, but they may be a
little more sticky, so make sure your board
and rolling pin are well floured.

Warm a frying pan with a thick, even bottom
to medium heat, no oil (there's already oil
on the roti).

Put one of the roti circles in and cook for
at least a minute. Turn it and when the hot
surface cools a little, wipe it with oil.

When there are some golden spots, the bread
is done. Keep it between 2 plates or under a
cloth to keep it soft and warm.

Dump the potatoe curry mixture over the top
of bread and wrap the bread around it. You
can eat it with your hands, or if it seems
to be too messy, use silverware.

 Curried Channa & Potato

Ingredients:

2 potatoes
1 small onion
2 garlic cloves
1 can of cooked channa
2 tablespoons of cooking oil
2 tablespoons of curry powder
-salt and black pepper to taste
-optional ingredients: pepper sauce,
-shadon beni

Instructions For Preparation:

First, cut the potatoes into half inch slices
then cut into one inch squares. In a iron pot
heat up the oil, add the garlic and the onion.
Mix the curry powder with cold water then add
to the oil and cook until thick

Next add the potatoes and stir until they are
well coated along with the curry. Now add one
cup of boiled water and cook till most of the
liquid boils down.

Finally, add the can of channa and continue on
cooking until the water boils down and mixture
is tender and thick season to taste

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