Month: June 2018

Lamb Curry-Guyanese Style

Lamb Curry-Guyanese Style

This is the family favorite recipe- especially Ajah’s favorite recipe, and generally a good hit with everyone who comes over for dinner. So big a hit that lamb curry has become an addition to both Thanksgiving and Christmas, and most holiday meals, in addition to […]

Guyanese Bakes

Guyanese Bakes

These breads are deep-fried and are not greasy when properly cooked. Served with eggs at breakfast or eggplant (baigan choka) or pumpkin or Dhal.  Bake and eggs are some of my kids favorite breakfast. It confuses friends who think they’re being served bacon and eggs. […]

Roti-Guyanese-Trinidadian-Caribbean Style

Roti-Guyanese-Trinidadian-Caribbean Style

Roti-Buss-Up Shut

Roti is one of the Caribbean’s most famous culinary export whether you call it Roti like in Guyana and Jamaica, Paratha Roti or Buss-Up-Shut as they do in Trinidad. The secret to making good Roti and Roti dough is practice and portioning correctly but check out 12 Tips to Make Roti, to find some tips to boost your Roti making skills.

At a glance, making roti is quite simple. It is a circle of flatbread with a texture that is fluffier than a tortilla and softer than Pita Bread. Roti is a staple bread in the Caribbean and is eaten for breakfast, lunch or dinner. Roti arrived in the Caribean and West Indies in the late 1830’s from India with the arrival of Indian sugarcane workers in Guyana in 1838 and other parts of the Caribbean in the late 1830’s. However, the Caribbean and West Indies has adapted the Roti to its own unique culinary style. It is an art form. Dhal Puri, Paratha and Sada Roti are the most readily available styles of Roti in the Caribbean. These Roits are often eaten with curries and vegetables. You can eat it like a burrito by wrapping the roti around the curry or vegetables or using pieces of Roti to scoop curry into your mouth. Enjoy!

Roti-Guyanese Style

June 13, 2018
: 8
: 20 min
: 30 min
: Easy

By:

Ingredients
  • 8 Cups Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 to 2 1/2 Cups Water
  • 1 cup Vegetable oil and/or Ghee
Directions
  • Step 1 Combine flour, baking powder and salt into a large mixing bowl.
  • Step 2 Slowly add water and mix to form a soft dough, adding a little extra water, if necessary.
  • Step 3 Knead dough until elastic. Cover and let rest for 1 hour.
  • Step 4 Divide dough into 8 equal parts and shape into smooth balls.
  • Step 5 On a floured surface, roll out one dough ball into a circle of 5-6 inches in diameter.
  • Step 6 Place a teaspoon of oil or ghee in the middle of circle and spread with a pastry brush to the edges.
  • Step 7 There are two methods to shaping this roti either into a circle or square. For the circle: cut a line from the middle of the circle to the edge. Lift the cut edge and begin to roll it clockwise into a cone shape. When you have reached nearly the end, lift the cone, and firmly press into the base forming a circle. Place dough on a plate. Continue with remaining dough until you have eight oiled circled. Rest 20 minutes.
  • Step 8 Alternative method is the square. Fold one edge to the middle, then fold the opposite edge over the folded flap to the other edge. repeat with the other tow sides to form a square. Rest 20 minutes.
  • Step 9 Flour work surface. Heat a flat pan or griddle over medium heat. Flatten a ball of oiled dough and roll out to form a circle about 1/8 inch thick and 7 inches in diameter. If you have the square, roll out to the same dimensions.
  • Step 10 Place on hot griddle an cook 2 minutes.
  • Step 11 Turn the roti and brush a teaspoon of oil over the entire surface. Turn over and repeat with oil.
  • Step 12 Cook both sides until golden brown.
  • Step 13 After each roti cooks, place it folded in two on a clean paper or cotton towel on the plate. Pick up roti in towel, holding the two edges and clap it using both hands to separate the layers. You can also place in a covered plastic pitcher and shake
  • Step 14 vigorously for 30 seconds to separate.
  • Step 15 Keep warm and serve hot. Pairs well with Dhal, curries and veggies.
Caribbean Sorrel Cocktail-Drink Like a Caribbean

Caribbean Sorrel Cocktail-Drink Like a Caribbean

Drink Like  a Caribbean, No Passport Required In Guyana and the Caribbean, rum is the most popular liquor to drink. Of course, many in Guyana and the rest of the world know about El Dorado Rums, which have won international awards. I picked up a […]

The Caribbean Kitchen and Garden in America

The Caribbean Kitchen and Garden in America

Wiri Wiri Pepper Long beans, Cassava, Mangoes, Jackfruit, Cookrit, Awara, Jamoon, Sapodilla, Downs Rum Swizzle, Mauby, Sorrel, Black Cake How do three generations of a family’s Guyanese gardening and food traditions take root in America? ala Ajee’s House and Gardens, whose parents and grandparents grew […]

Vegan Mitthai (Kurma)-Guyanese Style

Vegan Mitthai (Kurma)-Guyanese Style

This recipe is a wonderful recipe influenced by Travel and lipsticks. I and Guyanese in general eat these mostly at the end of religious functions with parsad. 

Guyana, which is located in South American country is considered part of the Caribbean and shares much of the culture of Trinidad, Jamaica and other Caribbean countries. Most foods are produced locally: sugar certainly was the reason for many of the laborers of different ethnic backgrounds to arrive there. In addition to sugar, rice, fruit, vegetable, Guyana’s world famous rum and sea food. Since Guyana is the land of six peoples and one being East Indian, the cuisine of Guyana is heavily influenced by India, just like Kurma or as commonly called in Guyana “Mitthai”. Mitthai is a fried, vegan, sweet dessert made out of flour. It is very popular in Guyana at religious and special functions and has its own Caribbean influence.

So what does fried dough taste like? Well, the answer is simply delicious! So for a sweet treat from the Guyana-the Caribbean with a bit of Indian feeling, try this recipe. I would love to see your creation. Leave me a comment or tag me in your picture on Instagram or Facebook. And if you love the recipe, share it on Pinterest.
To Die For Guyanese Black Cake (Fruit or Christmas Cake)

To Die For Guyanese Black Cake (Fruit or Christmas Cake)

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Good Morning With Roti and Dhal

Good Morning With Roti and Dhal

This traditional Guyanese flatbread is a staple of a top-of the line Guyanese meal, and probably the most important single dish after rice for a Guyanese cook to learn. For Indian cooking, you can find flatbreads in many shapes and sizes- na’an being the most […]