Caribbean Roti

[kevmald]

Pretty much any time I've needed a recipe for something I've found it on this website. This time I have a bit of a special request I suppose you could say.

Not too far from where I live this is this wonderful Caribbean restaurant. They make the best roti I have ever had. I've looked and looked for a recipe that seems like it would come close to what I am looking for. I prefer the chicken ones, however that isn't the part that I'm concerned with. All I really need help with is the gravy. I haven't been able to find a recipe that looks like the gravy will come out even close to what I'm looking for.

For whatever reason I couldn't get the img tag to work but here is a picture of what I'm looking for: http://s16.postimage.org/u45hkio5h/roti.jpg

Any recipes that I find tend to have a much lighter gravy, I would like to find a recipe for one that is darker like this. I've also noticed that there must be some oil in the gravy as well because the oil will float to the top when left for a few minutes.

Thank you, any help would be greatly appreciated!

[duonyte]

I found four or so recipes for roti from the Caribbean posted, but none have a sauce or gravy with the recipe. One recipe referred to a dipping sauce and when I googled "roti dipping sauce", i found a number of references, but most seem to be curries and not a liquid uch as is in your picture. What kind of flavors is this sauce? That might help narrow it down.

[Zeldaz]

There's also a Caribbean forum, if you'd like to post there. Look under "Regional Cuisine Forums", or use this link.
http://www.food.com/bb/viewforum.zsp?f=64

[kevmald]

duonyte wrote:
I found four or so recipes for roti from the Caribbean posted, but none have a sauce or gravy with the recipe. One recipe referred to a dipping sauce and when I googled "roti dipping sauce", i found a number of references, but most seem to be curries and not a liquid uch as is in your picture. What kind of flavors is this sauce? That might help narrow it down.

Thank you for your help in searching. As for what kind of flavor it is? I hate to say it but I'm really not sure. This is my first time having this type of food and so its really hard for me to pick it apart.

[PaulO in MA]

A friend dropped off two boxes of cookbooks last summer. There was

Ortiz, Elisabeth Lambert. The Complete Book of Caribbean Coooking. New York: M. Evans and Company, Inc., 1973.

Roti is listed as a bread from Trinidad.

The description includes: "One 12-inch roti makes a magnificent lunch when a generous dollop of curried, chicken, kid, shrimp, or potatoes is placed in the center, and the bread is folded over it like an envelope."

There are two chicken curry recipes in the book.

Chicken Curry - "colombo de poulet" from Martinique-Guadeloupe, which includes, mango, West Indian pumpkin (or Hubbard squash), papaya eggplant, christophene (chayote), dasheen (taro) (or white tropical yam). The sauce is white wine, coconut milk, chicen stock, lime juice, madiera, garlic, curry powder, coconut oil, etc.

There's also a curry chicken with a prune sauce: "curri de pollo con salsa de ciruelas pasas" from Cuba.

Let me know if you want me to type anything up.

[PaulO in MA]

Copies are readily available:

http://www.ebay.com/sch/i.html?_from=R40&_trksid=p5197.m570.l1313&_nkw=complete+book+of+caribbean+cooking&_sacat=See-All-Categories

Revised edition, too:

http://www.amazon.com/The-Complete-Book-Caribbean-Cooking/dp/0785804692/ref=sr_1_1?s=books&ie=UTF8&qid=1336427544&sr=1-1

[Dib's]

http://www.food.com/bb/viewtopic.zsp?p=5670351#5670351

I did find one recipe that might be helpful.