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Sada Roti Two Ways Recipe



4 Cups Flour

4 Tsp Baking Powder

1 Tsp Salt

1 1/2 Tsp Sugar

1 1/2-2 Cups Water


Sift all dry ingredients into a bowl.

Mix until well incorporated.

Make a well in the center of bowl.

Add 1 cup of water.

Mix dry ingredients into water a little at a time.

If needed add 1/2 cup of remaining water but be careful not to add too much.

Knead dough until well combined for 10-15 minutes.

Divide dough into 4 equal balls.

Cover with a warm damp towel and let rest 45-60 minutes.

Using a rolling pin, roll out each ball into a circle measuring 10-12 inches in width.

Heat Tawah or Griddle to medium to high heat.

Liberally grease cooking surface.

Place sada on hot Tawah or Griddle and let cook until dough rises and turn slightly brown.

Turn and cook other side.

Once cooked divide in half or quarters and enjoy.


2 Lbs Potato

1/4 Cup Oil

2 Garlic Cloves

1 Tbsp Ground Geera

Salt & Black Pepper - To Taste


Fill pot with enough water to boil potatoes.

Place pot over high heat.

Dice potato into small cubes, place in a bowl, cover in water and set aside .

Chop garlic into fine pieces.

When water comes to a rolling boil add diced potatoes and let cook until tender.

Once cooked drain and return to pot.

Add roasted Geera ensuring to mix until full incorporated.

Heat small frying pan over medium heat. Add oil.

Once oil is heated add garlic and let roast.

Once roasted add garlic and oil mixture to potato ensuring to mix until full incorporated.

Season with salt and pepper to taste.


1 Large Melongene (Egg-plant)

6-8 Medium Tomatoes

3 Medium Onions

10-15 Pimentos

1 Hot Pepper

4-5 Garlic Cloves

1/2-1 Cup of Oil

Salt & Black Pepper - To Taste


Preheat oven to 450°F

Peel Onion and Garlic.

Wash all ingredients and let drain until dry.

Place all ingredients onto a baking sheet.

Pour oil over all ingredients.

Liberally season with salt and black pepper.

Massage oil, salt and black pepper into all ingredients.

Once oven is preheated place baking sheet on the lowest oven shelf.

Let roast for 15-20 minutes. Let cool.

Once cool enough to handle, remove the tomato, whole pepper and melongene skin.

Mash all ingredients in your mortar and pestle. (If you do not own a mortar and pestle you can use your food processor and lightly pulse the ingredients)

Once all ingredients are mashed, place them into a bowl and combine.

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