Yield: 6 - 8 Servings INGREDIENTS Flour - 4 cups + more (sifted) Salt - 1/4 tsp Baking Powder - 4 tsp Brown Sugar - 1 tbsp Water - 2 cups Ghee - 1 cup (room temperature) Ghee - 1/2 cup (melted for tawa) METHOD In a bowl, combine flour, salt, baking powder and sugar. Make a well and add water. Knead into a soft dough (dough might seem a bit sticky but that’s okay). If dough is sticking to your hand and the bowl, simply dust with 1 tbsp of flour at a time. Knead for about 5 min

Yield: 6 - 8 Servings INGREDIENTS Potato - 2 lb (1 inch cubes) Carrot - 1 cup (grated) Sweet Pepper - 1/2 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper - to taste (finely chopped) Chadon Beni (Culantro) - 1/2 cup Salt - to taste Flour - 4 cups + more (sifted) Salt - 1/4 tsp Baking Powder - 4 tsp Brown Sugar - 1 tbsp Water - 2 cups Cheese - 2 cups (grated) Ghee - 1/2 cup (melted for tawa) METHOD Boil potatoes until tender. Strain, place in a bowl a

#trinidadandtobago #caribbean #roti #curry

This "Roti Strip" is usually active every day from 6:00 p.m. - 12:00 a.m. on the Western Main Road in St James, Port of Spain, Trinidad and Tobago. #trinidadandtobago #caribbean #streetfood #roti #curry #stjames

Yield: 10-12 Servings INGREDIENTS Long Mango - 4 Coconut Oil - 1 tbsp Garlic - 1 tbsp (finely chopped) Anchar Massala Powder - 2 1/2 tbsp Geera (Cumin) Powder - 1/2 tbsp Water - 1 cup Brown Sugar - 1/4 to 1/2 cup Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Salt - 1 tsp METHOD Wash mangoes and pat dry. Cut off stems, divide in half and remove the core. Do not confuse the seed with the core. Once core is removed, divide each half into 4 equal

Yield: 8-10 Servings INGREDIENTS Channa (Chickpeas) - 1 cup Water - 2 1/2 cups (hot) + 1/4 cup Curry Powder - 3 tbsp Roasted Geera (Cumin) - 1/4 tsp Coconut Oil - 3 tbsp Onion - 1/3 cup (finely chopped) Garlic - 1 tbsp (finely chopped) Scotch Bonnet Pepper (no seeds) - 1 tsp or to taste (finely chopped) Potato - 1 lb (1” cubes) Chadon Beni (Culantro) - 2 tbsp (finely chopped) Caripoulé Leaf - 1 Salt - 2 tsp Black Pepper - 1/2 tsp METHOD Place channa in a bowl, c

Yield: 8-10 Servings INGREDIENTS Coconut Oil- 1/4 cup Garlic - 2 tbsp (finely chopped) Onion - 1/2 cup (finely chopped) Scotch Bonnet Pepper (no seeds) - 2 tsp or to taste (finely chopped) Whole Geera (Cumin) - 1 tsp Curry Powder - 1 tsp Pumpkin - 2 lb (1/2 inch cubes) Caripoulé Leaf - 1 Salt - 2 tsp Brown Sugar - 2 tbsp METHOD Heat a medium sized pot over medium heat. Add coconut oil. Add garlic, onion and scotch bonnet pepper. Allow to cook for 2 to 3 minutes. Add