Curry of any kind, dhal, fried (sauteed) vegetables, and choka(s) are the many things we eat with roti. What other weird or deliciously wonderful things you have eaten with roti? For the purpose of this column, I am referring to Guyanese paratha/oil/plain roti. The amazingly leafy, soft roti that falls into a fluffy pile when clapped hot off the tawah. That roti.
During the week in a Facebook group chat, one of the members asked: “Shall we count the ways we abuse roti? For me, with cheese and scrambled eggs.” Abuse? Not at all. It is more like the many way of eating and enjoying roti! From there, all were encouraged to share things we eat with roti.
The main things mentioned were peanut butter, butter, Marmite, cheese, Achar, jam, ketchup, scrambled eggs, even hotdog sausages. Hey, but let’s not forget sardines. A hot paratha and sardines is quite a homely and satisfying meal. Oh, and someone said Pepperpot. Come on now, do not shake your head in revulsion. I say, do not knock any of it until you try it. Seriously. In most of these cases, it is a matter of eating a day-old roti that has been reheated or eating roti that had been made earlier in the day and we are now hunting around much later for something to snack on – roti with…
Most of these combos come about because we’re just making them up as we go along, looking for things quick and easy. Butter, peanut butter, Marmite are all spreads we usually have on hand. As the thread of the conversation progressed some of us began refining the ways in which these accompaniments should be prepared with the roti. For example, the peanut butter should be on the roti while still very warm so that it (the peanut butter) starts to melt. Another person talked about mixing butter with Marmite before spreading it on the roti. I suggested that the cheese be grated and spread liberally over the hot, reheated roti so that the cheese softens and melts when folded to make a wrap before tucking in.
Seriously, let us count the ways that we can eat roti. My favourite way to eat leftover roti is with butter, again, the roti must be warm enough so that the butter melts; accompanied with a big mug of tea – that right there is a taste of home.
There are sweet spreads to try with roti too. I’ve had mine with homemade guava jam. An acquaintance told me of her grandchildren in England enjoying roti with jam too. Hey, you know what would be good with roti too? Nutella or a similar type chocolate spread. Heat it up a little to make it melty and easily spreadable. Have you ever tried roti with condensed milk? Try it!
Speaking of condensed milk and roti, here is what a friend sent to me several years ago extolling the delights of milk and roti. Here’s exactly how she put it.
“Roti and milk is quite a production. You will need the following ingredients – left over roti (stale roti) cut into strips, two cups of whole milk or evaporated milk, sugar, a good sprinkling of ground cinnamon and nutmeg, and a few sticks of cloves, a touch of vanilla essence and cardamon are also options. Add all the ingredients to a pot and bring to the boil and then turn down the heat and allow to simmer. I would suggest a cooking time of 20 -30 mins, or until most of the milk is absorbed. Check for taste. Serve generously into a nice big bowl and you have yourself some lovely roti and milk. Perfect for eating by the window and reminiscing.”
Now tell me, after reading that, how can you not be moved to have some roti and milk? I especially like the last part – perfect for eating by the window and reminiscing. Or it could perhaps be creating new memories.
A dish I learned to make years ago from a Sri Lankan friend of mine, is one of their favourite and well-known street foods, Kottu. Kottu is a fry-up of shredded roti with vegetables, shredded meats, and or eggs. Makes for a hearty meal. If you ever have leftover curry and roti, you should try making Kottu, add some thinly sliced vegetables like cabbage and carrots.
Here’s how I make my Egg Kottu. I sauté chopped onions, garlic, tomatoes (if available), hot peppers then add in beaten eggs along with shredded roti, mix everything together, you want the eggs to coat the roti and have bits all over. Add salt to taste. Add a couple tablespoons of water to steam the roti and heat it through cooking it covered on low for about 5 minutes until all the liquid has dried out. Finely chopped cilantro (coriander) and scallions/shallots are then tossed in to cook for a couple of minutes. Average 1 egg per roti. If you are using vegetables, add them just before adding the roti to the pan.
For Kottu with leftover meat curry, including chicken curry – remove the bones and finely chop the meats then fry up the curried meat with its gravy and vegetables before adding the roti and a little water. Toss well to mix and cook covered on low heat for 5 minutes or until everything is heated through. Stir in cilantro and scallions for a couple minutes then remove from heat and serve.
Kottu does not only have to be made with eggs or curried meats; in the past, I have used ham and other roast meats, even leftover stews. The key is to have leftover roti.
So, tell me, what are some ways you eat leftover roti or what things do you eat with your roti, apart from the usual, curry, choka, etc?
Cynthia
cynthia@tasteslikehome.org
