Roti – eaten with curried meats and / or vegetables.
- 1 lb. flour, • 1 1/4 oz. shortening or butter.
- 2 teaspoons baking powder, • 1 teaspoon salt, water to make dough.
- Fillings ingredients: 3/4 lb. split peas, • 2 pegs garlic, • 1 teaspoon cumin seed, • 1 teaspoon salt, • 1 teaspoon curry powder.
- Preparing filling: Wash split-peas and put to boil. Add garlic, salt and cook until soft. Strain and place in a wide dish, then grind to a fine flour-like consistency with rolling pin. Add seasoning, cumin seed and curry powder to crushed split peas.
- Mix flour, baking powder and salt. Add shortening. Knead with enough water – small quantities of water at a time, to make a smooth dough.
- Let stand, covered in a warm place for 1 hour. Knead for a second time, then divide and roll in balls.
- After 10 minutes flatten then add 1 tablespoon of filling to the center of flattened ball.Carefully close up ends to reform ball.
- Flatten slightly and leave again for 10 minutes. Then sprinkle flour on rolling board and roll out very thin with rolling pin, taking care not to spill the filling.
- Bake on a moderately hot baking stone or frying pan, basting both sides with oil. When the roti bubbles up on one side, it is time to turn it over.
- Cook for about 1/2 minute until roti is slightly brown or until it swells.
- Wrap roti in clean cloth to keep soft and warm until serving.
Buss-Up-Shut and Roti Bread Recipe from “Callaloo, Calypso & Carnival,” Dave DeWitt and Mary Jane Wilan
1/4 cup vegetable oil; 1 onion, chopped; 4 cloves garlic, minced; 1/4 Habanero, seeds and stem removed; 1 chicken (2 1/2 to 3 pounds), cut up, skin removed; 6 tablespoons curry powder (if you have your own recipe, make it fresh); 4 cups water; In a large skillet over medium heat, heat the oil. Add the onion, garlic, and habanero pepper; saute briefly. Add the chicken and cook until browned. Add the curry powder and cook for 3 minutes, stirring occasionally. Add the water, stir, reduce heat to low, and cook covered (add 2 cut up potatoes, if you want), until the chicken is tender (about 45 minutes). Uncover for the last 15 minutes of cooking to allow the sauce to thicken. Remove the chicken and cut the meat off the bones. Continue to cook the sauce untl it is quite thick. Return the chicken to the sauce, stir gently, and heat the mixture through. Fold the curried chicken in the Roti bread and serve warm, accompanied by hot sauce.
Roti bread: 3 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup water; Vegetable oil, as needed; Stir together the flour, baking powder, and salt. Add the water and mix to form a dough. Knead, then let stand for 30 minutes. Knead again and divide into 8 balls. On a large floured board roll out each ball as thin as possible — to a diameter of 8 to 10 inches. In a large skillet or griddle over medium heat, heat sufficient oil to coat the pan. Cook each roti about 1 1/2 minutes per side, drizzling additional oil onto each side as it cooks. Remove carefully and drain on paper towels. Roti can be left whole for stuffing or torn up for dipping. (Put a damp kitchen towel over the finished roti while you’re cooking the others. Watch them carefully! They burn easily.)