In a catering kitchen, we’re not bound by static menus, each event we do has its own unique flavor, covering the globe from one side to the other. One day I could be making a French Rillette, the next a West Indian style curry Trini Roti from the deepest regions of the Caribbean.
Roti is street food, the West Indian answer to the sandwich, unleavened flatbread filled with a savory curry stew, also known as a ‘wrap roti’. Curry cooked low and slow over a charcoal fire loaded with goat, lamb, chicken, or seafood will wait, hot all day long, while the roti bread is cooked at the last minute and filled to make the curry equivalent of fast food.
It’s not often I shoot and share a recipe from the big, shiny commercial kitchen. For one thing, it would be something of a conflict of interest to share trade secrets and Chef Devin Marhue’s recipes en masse. But sometimes, when cooking a dish that really turns my taste buds on, I ask if I might share it with readership and spread a little flavour joy.
Roti Recipe (buttery Indian Flatbread)
This is a family recipe straight from Chef Devin’s diverse roots, in his personal recipe book it’s known as ‘Uncle Kalo’s Trini Roti’. A rich blend of spices complemented by typical Caribbean ingredients like taro root and coconut, that filled the kitchen with a West Indian aroma, to make Uncle Kalo proud. Nothing like being trusted with a family recipe and asked to make it from scratch with only a flavour outline and a little travel knowledge to go on. This challenge made my day and, with permission, I’m sharing a little taste with you.
Having explored Cuba, Jamaica, Belize, Barbados and ventured into the depths of Roatan, I’m no stranger to Caribbean spice. Each country has a distinct way of using ingredients, some add more heat, salt and curing and others lean toward curry and chutney. The cuisine of Trinidad and Tobago blends the influences of its peoples; Indian, African, Creole, Amerindian, European, Chinese and Lebanese to a counterbalance of sweet, heat, savory and spicy.
In the West Indies, Taro is called “dasheen”; and is cultivated and consumed as a staple. In Trinidad & Tobago, the leaves and stem are most often cooked and pureed into a thick liquid called callaloo, the country’s national dish, quite similar to creamed spinach. The root is starchy and mild, depending on the variety when it’s cooked it turns blue or remains creamy white.
Roti, A Recipe Mastered Through Repetition
Taro and potato starch act as a natural thickener in most Caribbean dishes, so there’s no need for flour or cornstarch to make a thick, creamy curry sauce. It also fries nicely and makes a terrific crisp or chip, we used taro sticks as a garnish for our Trini Roti, in the top photo.
In Uncle Kalo’s traditional version of the Trini Roti, the cumin used is roasted cumin, making the curry sauce a darker yellow-brown and lending a slightly more pungent taste and aroma. You can pick up roasted cumin at your local Indian or Caribbean speciality store, or roast cumin seeds at home, in a saute pan over low heat until toasty brown, then grind with a mortar & pastel or coffee grinder when cool.
A West Indian-style curry, this Trini Roti hails from the deepest regions of the Caribbean. An heirloom recipe gifted to me by Chef Devin Marhue, known in his family as ‘Uncle Kalo’s Trini Roti’.
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To assemble: Place a scoop of curry (about a half cup) in the middle of the roti and fold, left over right then top and bottom, to form a rectangular bundle. Serve fold down, allowing curry to weigh down the seams and seep, ever so slightly, into the folds of the roti, holding it perfectly in place.
If you’re not up to mastering the art of roti wraps, pop by your local roti hut, they’re often willing to sell you a few wrappers for a roti night at home. It’ll be our little secret.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.Jamaican Roti Recipe Say goodbye to bland store-bought roti, and hello to hot, fresh roti that you can easily make at home. This Jamaican Roti Recipe makes a fun and delicious side dish for all your favourite curry dishes. With roti on your plate, there’s no need for utensils. It’s the perfect spoon to scoop up all your juicy curry goodness. With roti, no meat, veggies, or gravy goes to waste! Although pre-packaged roti is available in stores, it’s much better to ‘go fresh’ and save money by making your own. With my homemade Jamaican-Style roti recipe, you can make your next curry meal excitingly different. And guess what? I’ve put a flavourful twist on this recipe by adding coconut milk. Please try it and then come back to comment on how it worked for you.
Trini Roti Is The Bread You'll Want To Eat All Day, Every Day
Roti is a flatbread that’s a popular side dish for curries in India and anywhere in the world that has a large Indian population.
With the increase in popularity of Indian cuisine worldwide, roti cravings are on the rise and with it, the demand for easy homemade roti recipes.
Roti is a soft, thin, flaky flatbread cooked on a flat cast-iron pot called a Tawa. The main ingredients are wholewheat flour, salt and butter with no leavening agent added. Naan, on the other hand, is a thick flatbread baked in a tandoor oven. The main ingredients when making naan are white flour, salt and a leavening agent.
How To Make Roti Bread (chapati)
The Jamaican roti recipe uses white flour instead of whole-wheat flour and uses baking powder as a leavening agent. It is then pan-fried. The end product is a firm flatbread that’s more similar to naan than roti.
Enjoy your homemade Jamaican roti with some spicy and nice curry chicken or curry goat. Then wash it all down with some refreshing Pineapple Ginger Juice!
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