Roti Surinaams
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The Tale of Roti Surinaams
Story updated
Like Guyana and Trinidad, Suriname's roti tradition arrived with Indian indentured laborers brought by Dutch colonizers in the 19th century. Surinamese roti developed its own character, often wrapped around potato, curried chicken, and beans, becoming one of the country's most popular everyday meals.
Ingredients
Scale:· 6 servings
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup warm water
- 3 tablespoons oil, plus more for cooking
- 2 lbs chicken pieces, bone-in
- 3 tablespoons Surinamese masala (roti curry powder)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 potatoes, cubed
- 1 cup long beans or green beans, chopped
- Salt, to taste
Instructions
- 1Mix flour, baking powder, water, and oil into a smooth, soft dough; let rest, covered, for 30 minutes.
- 2Divide into balls, roll thin, and cook on a hot dry griddle, brushing with oil and flipping until puffed and cooked through with light brown spots.
- 3For the curry, sauté onion and garlic in oil, then stir in masala powder and toast for 1-2 minutes.
- 4Add the chicken and brown lightly on all sides.
- 5Add the potatoes, long beans, and enough water to partially cover; simmer covered for 30-35 minutes until the chicken and vegetables are tender.
- 6Season with salt to taste.
- 7Serve the curry with the warm roti for wrapping and scooping.
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