Caribbean Roti

 Foxy’s has it and it’s tasty. We’ve enjoyed it a Leverick Bay and even at Willy T’s. But we first sampled a delicious dish with East Indian origins called roti while sailing the BVI years ago. Our chef was quite adept at preparing local dishes and treated us to some terrific dinners that week but the thought of that warm and succulent roti stuffed with tender chicken, potatoes and curry and drizzled with mango chutney sauce stuck with us even after we returned home – in a good way!

“Roti” can actually refer to two things – a flatbread served along another dishes, or our favorite, the burrito style roti stuffed with any number of things such as chicken, fish, shrimp or vegetables. The dish is thought to have originated in Trinidad by laborers from India in the mid-19th century, but eventually spread to many other islands in the Caribbean. Today Roti is a common dish in the BVI.

Although we’re returning soon to the BVI and will certainly be looking for more delicious roti, we ran across this recipe are going to give it a try this weekend. Roti are best served in a freshly baked roti shell, but in a pinch you can use a tortilla shell. It’s a little thicker than the original shell, but if you brown it just a little for crispness, it tastes works quite well.

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Caribbean Roti
(makes 4)

3 boneless chicken breasts
1 tsp. coriander
2 tbsp. olive oil
2 c. chicken stock
1 large onion, chopped in  chunks

3 minced garlic cloves
2 1/2 tbsp. curry powder
2 large white potatoes, diced
1/2 yellow scotch bonnet or chili pepper
mango chutney

Sauté the onions  and chicken until lightly browned. Add garlic and curry powder and sauté for 2-3 minutes. Add potatoes and coat with the mixture. Pour in the chicken stock and add the peppers and coriander. Simmer until the potatoes are very tender and broth begins to reduce. Salt to taste, then serve wrapped in a warm roti drizzled with mango chutney.


Have you enjoyed roti while traveling in the Caribbean? Tell us about it!

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