Roti (wrap): Difference between revisions
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'''Roti''' is a |
'''Roti''' is a wrap style sandwich which originated in the [[Caribbean]], made with either curried, grilled or stewed meat or vegetables wrapped inside a [[dhalpuri]]<ref>{{Cite book |last=Winchester |first=Karen |title=Cooking Trinidadian Style |publisher=Lulu Enterprises Incorporated |year=2008 |isbn=9781409248804 |pages=31 |language=en}}</ref> or [[paratha]] roti.<ref>{{Cite book |last=Daley |first=David |title=Caribbean Cookery Secrets |last2=Daley |first2=Gwendolyn |publisher=Right Way |year=2013 |isbn=9780716023142}}</ref> |
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The items placed inside of a roti are commonly called ''[[tarkari]]'' in Trinidad and Tobago{{citation needed|date=August 2022|reason=I have found no reliable citation to support this claim.}}. |
The items placed inside of a roti are commonly called ''[[tarkari]]'' in Trinidad and Tobago{{citation needed|date=August 2022|reason=I have found no reliable citation to support this claim.}}. |
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Revision as of 11:35, 5 September 2022
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 A goat and potato roti | |
| Alternative names | Roti |
|---|---|
| Type | Savoury pie |
| Place of origin | Trinidad and Tobago |
| Created by | Sackina Karamath |
| Main ingredients | Potatoes, meat (chicken, duck, goat, beef, conch or shrimp) |
| Variations | Ital roti, Piper roti, Dougla Roti |
Roti is a wrap style sandwich which originated in the Caribbean, made with either curried, grilled or stewed meat or vegetables wrapped inside a dhalpuri[1] or paratha roti.[2]
The items placed inside of a roti are commonly called tarkari in Trinidad and Tobago[citation needed].
Roti is eaten widely across the Caribbean, especially in countries with large Indo-Caribbean populations[citation needed] such as Guyana, Trinidad and Tobago, and Suriname. Originally brought to the islands by Indentured laborers from South Asia, roti has become a popular staple in the culturally rich cuisines of Guyana, Suriname, Trinidad and Tobago, Grenada, and Jamaica. In the West Indies, roti is commonly eaten as an accompaniment to various curries and stews. The traditional way of eating roti is to break it by hand, using it to sop up sauce and pieces of meat from the curry. However, in the West Indies, the term "roti" may refer to both the flat-bread itself as well as the more popular street food item, in which the roti is folded around a savory filling in the form of a wrap.
A roti is the commercialization of roti and curry together as a fast-food or street-food item in the Caribbean. It originated in Southern Trinidad. It was first created in the mid-1940s by Sackina Karamath, who later founded Hummingbird Roti Shop in San Fernando, Trinidad and Tobago. The roti was convenient as the meal could be eaten faster and while on the go, as well as keeping one's hands from getting dirty. In Trinidad and Tobago, various roti are served, including chicken, conch, goat, beef and shrimp. Vegetables can also be added including potato, pumpkin, and spinach as well a variety of local condiments; pepper sauce (hot sauce) and mango chutney are the most popular.
The roti quickly gained popularity across the island and spread throughout the rest of the Caribbean. "Roti shops" are now abundant in Trinidad and Tobago and the roti is a staple street food. As Indo-Caribbeans moved to North American cities such as Toronto, New York, Fort Lauderdale, Miami, Orlando, and Montreal, they exported with them the roti. This iconic version is what most North Americans know as roti.
Various types of roti are eaten throughout the West Indies. It is most prominently featured in the diets of people in Trinidad and Tobago, Guyana, and Suriname. West Indian style roti is primarily made from wheat flour, baking powder, salt, and water, and cooked on a tawa.
See also
References
- ^ Winchester, Karen (2008). Cooking Trinidadian Style. Lulu Enterprises Incorporated. p. 31. ISBN 9781409248804.
- ^ Daley, David; Daley, Gwendolyn (2013). Caribbean Cookery Secrets. Right Way. ISBN 9780716023142.
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