POTATO CURRY

Ingredients:

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

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

Instructions For Preparation:

Use the cutting board to cut the onion into
small pieces. Add the minced or the crushed
cloves of garlic.

Wash and peel the medium size potatoes then
chop them in 1/4" cubes, use salt for added
touch of flavor.

Additional ingredients:

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

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

Instructions For Preparation:

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

Cook stirring for 5 minutes, careful not to
burn the spices. Add onion with garlic then
cook for 1 to 2 minutes stirring.

Turn down the heat a little bit so that the
garlic does not burn. Then add potatoes and
fry them for 1 to 2 minutes, stirring.

Now is the time to add any of the following
items: chick peas, sweet potatoe along with
the nigerian yam, plantain, peppers cabbage
and broccoli, cauliflower, bok choy, or the
cabbage.

Next add water so that it covers the bottom
to about 1/4" of liquid, (but not more than
1/2") Cover pan, let it simmer for about 15
minutes on the medium low heat setting (the
mixture should gently bubble).

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

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

Ingredients:

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

Instructions For Preparation:

In a big bowl, mix together the flour, with
the baking soda. You may add salt for taste
if you like. Mix the dough using your hands
and fingers.

Add about 1 tablespoon full of milk and once
again work the dough mixture with your hands
trying to shape it into a big ball. Once you
have the dough formed in a ball, discontinue
using the milk.

Next make the dough into 3 balls and let them
rest for about 10 minutes. Place the oil in a
bowl, so you can get to it with your fingers.

Next roll out dough onto a board covered with
bread crumbs or cornmeal or ground chick peas
or flour.

Each ball should make a circle 8 inch wide. Do
not worry if it's too hard to roll out at this
stage; the dough may be tough.

Brush a thin layer of oil over the top surface
of the circle and then scrunch it back up into
a ball.

Do this for all 3 balls, then let them sit for
1/2 hour to rest. Then roll the balls out then
oil them again.

This time it should be easier, but they maybe
a little more sticky, so make sure your board
and rolling pin are well floured.

Warm up 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 when 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 underneath a
cloth to keep it soft and warm.

Finally, dump the potatoe curry mixture on top
of the bread and wrap the bread around it. You
can eat the roti with your hands or if its too
messy, use silverware. Yum! Enjoy!