Surinamese Roti

Once in awhile I really crave Surinamese Roti. When it was just the two of us it was merely a phone call away and a delivery boy brought us perfect Roti! Nowadays I try to make everything myself, including this delicious Suriname curry-potato dish. And I succeeded! With this beautiful recipe I found online. Even my Suriname neighbor found it very tasty!  

My favorite variant on this recipe is a chicken, non spicy kind. Those in our household who like their food spicy, just add a spoon of sambal to their plate.. And I make a lot of it, so there is some left to take to work as lunch, or to go into the freezer! ;-)

Hope you will enjoy this recipe as much as we do! 


*Not to tricky *Suriname *Sugar Free *Gluten free *Dairy free (*Easy to make vegan!)
Main Dish ~ serves 8 ~ 110 min. 


Ingredients

• organic sunflower oil 
• 8 Roti wraps (You can buy them at your local Indonesian shop - Toko)
• 8 organic or higher welfare chicken legs
• 16 medium/small potatoes - firm cooking
• 1,5 kg garter or cabbage
• 8 hard boiled eggs
• 2 onions
• 5 garlic gloves
• Hindustani massala
• 4 chicken bouillon cubes
• fresh nutmeg
• 1 small tin tomato paste
• 1 Madame Jeanette pepper, or a spoon of your favorite sambal
• salt & pepper
• small bit of butter or coconut oil

• big stewing pan or slow cooker
• frying pan

How to

• Chop the onions and garlic to small pieces. Stir fry short with some sunflower oil and a bit of the massala. Remove from the pan, you don't want to burn it when you fry the chicken. Now fry the chicken legs on high temperature with a bit of new sunflower oil and masala. Add salt and pepper. Fry them till golden and crispy. In the meantime peal the potatoes and cut in half. 
• Stir in the onion, garlic, some fresh grated nutmeg, (, Madame Jeanette pepper*) and tomato paste. Stir well (*and careful, you really don't want to brake the pepper! Your sauce will be to spicy!..). Put in the potato parts and stir again. Add some hot water till it nips slightly the upper layer of potatoes and chicken in your pan. Add the bouillon cubes and wait till it reaches boiling point. Now let it simmer for 90 minutes. Stir and taste every 15 minutes. There needs to be a heavy curry flavor. Just add more masala if needs more flavor!
• After awhile prepare the garter or cabbage. Cut it in small pieces and cook shortly in boiling water before stir-frying.
• Peal the eggs. Melt a bit of butter or coconut oil in a frying pan and bake the hardboiled eggs on medium heat, for about 5 minutes. Keep them rolling over, to crisp and golden them equally. (When using oil, you risk they keep sticking to the frying pan..)
• Check the potatoes. Are they done? Taste ones more. Add - if needed - extra salt and pepper. 
• Heat up the Roti wraps. Put them on the plates and add chicken, potato, sauce, veggies and an egg. -Traditional this dish is eaten with one hand. And that's the one that doesn't wipe the butt!... ;-) Just tear off a piece of the wrap and use it to pick up the food that's on it. 

Njang Sweetie! 


Source and Dutch version:
http://www.puureten.net/recepten/surinaamse-roti/