Fragrant Bermuda Roti
- Annie B. Bond
- January 16, 2006
- 5:53 pm
Actor Michael Douglas spent many happy times in Bermuda while growing up with his mother and his maternal relatives. The ancestral land the family owned has since become the Ariel Sands resort, which houses the Aqua Restaurant. Fragrant Bermuda Roti is an extremely versatile sample dish from this award winning restaurant, rich with curry spices.
Do try this Asian-fusion fare: it makes an easy, festive supper:
Roti are a staple of Indo-Caribbean fast food. They are griddle-baked flat bread, usually made with whole wheat flour. It is either torn apart for dipping in curries, or rolled up like a burrito. If unavailable in your area, substitute soft corn or wheat tortillas.
Substitute equal amounts of vegetables or other protein for the tofu.
1/2 cup vegetable oil
1 1/2 large onions, very finely chopped
4 cloves garlic, chopped
1 teaspoon finely chopped fresh ginger
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
2 1/2 cups water
4 medium tomatoes, chopped
Salt and freshly ground black pepper
2 pounds tofu, cut into bite-size pieces
3/4 pound potatoes, peeled and diced
8 roti wrappers (see description, above)
Heat the oil in a heavy skillet over medium heat. Add the onions and cook for 15 to 20 minutes, or until deep brown. Add the garlic and ginger and cook for 1 minute, or until fragrant. Add the coriander and stir for 1 minute to blend. Reduce the heat to low, add the turmeric, cumin, garam masala, and cayenne and cook for 10 minutes. Increase the heat to medium-high, add 1 cup of the water, and cook for 10 minutes, or until the sauce begins to thicken. Add the tomatoes, stir well, and cook for 5 minutes. Season to taste with the salt and pepper.
Add the tofu and cook, stirring, for 3 minutes, or until coated with the onion mixture. Add the potatoes and the remaining 1 1/2 cups water. Cook for about 10 minutes, or until the potatoes are tender.
To heat the wrappers, heat a griddle or large skillet over high heat. Working one at a time, brush both sides of the wrappers lightly with vegetable oil and cook for about 2 minutes on each side. As each wrapper is done, transfer to greaseproof paper.
To assemble the dish, spoon equal portions of curry onto the wrappers, garnish with the cilantro, and fold over. Serve hot.
Adapted from Morgan Freeman and Friends, Caribbean Cooking for a Cause, by Wendy Wilkinson and Donna Lee (Rodale Press, 2006). Copyright (c) 2006 by Wilkinson and Lee. Reprinted by permsission of Rodale Press.
Adapted from Morgan Freeman and Friends, Caribbean Cooking for a Cause, by Wendy Wilkinson and Donna Lee (Rodale Press, 2006).
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