I spent my formative years (from about the age of 11 to 23) taking family trips to Jamaica so I suppose the Caribbean spirit captured me pretty early on. I like to think that I understand a bit of the Jamaica patois after all this time, but the St. Lucian Creole blend is pretty much lost on me. There are three main reasons I think I was born into the wrong packaging.
- I have a booty that was meant to be shaken
- I have a laugh that bellows big from my little self
- I love the food!
I also kind of feel the laid back vibe down here is just infectiously amazing and they look at little North American me and think I am wound up tighter than tourist braids.
In honour of Caribana that comes to Toronto every summer, I did a little summer series on Caribbean food.
What was obviously missing from this series was the roti. I had yet to venture to this thin, flavourful pancake type pancake (do you have a better way to describe it?) but alas, with Josh by my side we not only mastered the roti, but he taught me how to flip it in the frying pan. Check that roti crunking out of the pan! Dat me boi!
Now bring the spirit of the Caribbean into your kitchen on this cool January by making this.
Split Pea Roti
Prep Time: 15 minutes
Cook Time: 4 minutes each
Ingredients (serves 4)
- 1/2 cup brown rice
- 1 cup split peas
- 1 tsp fenugreek, ground
- 1 tsp fennel seeds, ground
- 2 cloves garlic
- 1 tsp dried ginger, 2 tsp fresh
- 1/4 – 1/2 tsp salt
- 1 1/2 – 2 cups of water (or more- see directions below)
- coconut oilfor cooking
Soak brown rice and peas overnight.
Drain and rinse.
Transfer to blender or food processor and process together with garlic, 1 cup of water, ground spices and sea salt (taste to see if needs more salt- it will taste bitter at this point but have faith!)
You may wish to add more water - all depends how thick you want your roti to be. We ended up adding nearly 3 cups water total.
Heat your heavy bottomed, stick resistant pan with oil.
Once very hot, slowly spoon out the batter, making sure to layer very thinly in a circular spiral pattern to keep batter thin and uniform. You may want to use a spatula to spread further once done pouring.
Allow to cook until top is bubbled and nearly dry.
Flip the pancake over and cook for another two minutes or so.
Remove from pan and make the next one.
These store very well in the fridge, just heat them up in the oven before serving.