Trinidadian Roti And Fillings

Trinidadian Roti

Ingredients
for 10 servings

8 cups flour
8 teaspoons baking soda
1 teaspoon salt
4 cups water
¾ cup ghee, clarified butter or butter of choice
oil, for frying

Preparation

1. In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
2. Slowly add the water until the mixture forms a dough.
3. Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
4. Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
5. Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
6. Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
7. On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
8. Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
9. Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
10. Break up the cooked roti with your hands or serve whole.
11. Serve the fried roti with the fillings.
12. Enjoy!

Saltfish Buljol

Ingredients
for 8 servings

2 lb salt cod fish
3 qt water
3 lemons, quartered
2 tablespoons olive oil
½ medium white onion, diced
2 cloves garlic, minced
¼ cup fresh scallion, chopped
½ yellow bell pepper, diced
½ orange bell pepper, diced
1 cup tomato, chopped
1 teaspoon fresh parsley
pepper, to taste
½ lime
fresh cilantro, for garnish
avocado, sliced, for serving

Preparation

1. Break the fish in pieces, removing any bones, and place in large saucepan with the water and lemons. Boil over medium-high heat for 10-15 minutes.
2. Taste the fish at this point to check the salt level. If it is still too salty, repeat step 1.
3. Drain and shred the fish with your fingers.
4. Heat the oil in a large skillet over medium heat. Add the onion, garlic, scallions, bell peppers, tomatoes, and parsley, and cook for 1-2 minutes.
5. Add the saltfish and cook for another 5 minutes.
6. Season with black pepper and lime juice, and garnish with cilantro. Serve with sliced avocado.
7. Enjoy!

Coconut Chicken Curry

Ingredients
for 6 servings

3 lb chicken, cubed
MARINADE

¼ medium white onion, diced
¼ cup fresh scallion, chopped
2 cloves garlic, minced
1 tablespoon fresh cilantro, chopped
3 tablespoons curry powder
4 sprigs fresh thyme
2 tablespoons fresh parsley, chopped
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder
¼ cup fresh scallion, chopped
13.5 oz coconut milk, 1 can
pepper, to taste
1 ½ cups chicken broth
fresh cilantro, for garnish

Preparation

1. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
2. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
3. Add the curry powder and stir well, cooking for 3-4 minutes more.
4. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
6. Add the chicken broth to the pot and stir.
7. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
8. Garnish with cilantro.
9. Enjoy!

Chickpea And Potato Curry

Ingredients
for 6 servings

2 tablespoons canola oil
½ medium white onion, diced
2 cloves garlic, minced
2 tablespoons curry powder, mixed with 2 tablespoons of cold water
2 cups vegetable broth, or water, divided
3 lb potato, cubed
½ cup fresh scallion, chopped
2 teaspoons fresh parsley, chopped
pepper, to taste
15 oz chickpea, 2-cans, drained and rinsed
1 tablespoon ghee, mixed with 1 tablespoon of flour

Preparation

1. Heat the oil in a large stockpot over medium-high heat and add the onion and garlic. Sauté until soft, about 2-3 minutes.
2. Add the curry powder mixture to the pot.
3. Add half of the vegetable broth and potatoes, and stir to combine.
4. Add the scallions and parsley. Season with pepper. Cook until the sauce is thick and the potatoes are almost tender, about 20 minutes.
5. Add the chickpeas and remaining vegetable broth, and mix.
6. Add the ghee and flour mixture to the pot and stir to incorporate.
7. Cook on medium-low heat until the potatoes and chickpeas are tender and the sauce thickens, about 20 minutes.
8. Enjoy!