Tag Archives: Caribbean

Stack of Guyanese roti on a plate

Want Layers of Flavour? This Flaky, Crunchy Guyanese Roti is a Meal-Time Must-Try

It’s a truth (nearly) universally acknowledged that bread on the table makes a meal more delicious, but this mouth-watering spin on a global staple is sure to elevate your table — whether it’s breakfast, lunch or dinner. While North Americans generally think of roti as an Indian food, the traditional flatbread is also a Caribbean staple. In this Guyanese-style twist on roti from Tavel Bristol-Joseph and Kevin Fink, Sonora flour (a nutrient-rich milled grain) adds tons of texture and bite to each crunchy, flaky morsel.

“Roti is an Indian flatbread that’s enjoyed around the world,” says Tavel. “In places, including the Caribbean, it’s traditionally eaten with curry or other types of stew. In this recipe, I make it with a combination of all-purpose flour and Sonora flour, a flour made from one of North America’s oldest wheat varieties.”

Related: Caribbean Recipes That Will Liven Your Dinner Table

Sonora Flour Roti

Active Time: 40 minutes
Total Time: 1 hour
Servings: 5 roti

Ingredients:
3 cups all-purpose flour
1 ¾ cups white Sonora flour
1 Tbsp baking powder
1 ½ tsp kosher salt
¼ cup plus 3 Tbsp olive oil, plus more for oiling and frying
¼ cup melted unsalted butter

Related: Can’t Find Yeast? You’ll Love These Yeast-Free Bread Recipes

Directions:
1. Mix the all-purpose flour, Sonora flour, baking powder and salt by hand in a large bowl.

2. Make a well in the centre of the mixture and pour in 3 tablespoons of the oil and 1 1/2 cups water. Mix together until fully incorporated and you can form a dough ball. Let the dough rest for 5 minutes.

3. Divide the dough into 5 equal pieces, each weighing about 120 grams. Form each piece into a ball. Lightly oil a rolling pin and a work surface. Roll each ball out into a circle about 6 to 7 inches in diameter. Combine the melted butter and the remaining 1/4 cup oil in a small bowl. Brush the rounds with the mixture.

4. One at a time, make a cut from the centre of a round out. Roll the round up like a cone. Take the tip of the cone and push down towards centre. Place on a baking sheet. Repeat with the remaining dough. Refrigerate the dough for 10 minutes or up to 12 hours.

5. Place a piece of dough on a lightly oiled cutting board and press down on it with your palm until it’s an even circle 6 to 7 inches in diameter. Heat a 9- or 10-inch skillet over medium-high heat. Add enough oil to cover the bottom. When the skillet is very hot but not smoking, add a roti. Cook until the bottom is golden brown and air pockets start to form, about 3 minutes. Flip and brown the other side. After each roti is cooked, place it in a bowl, cover with a lid and shake the bowl up and down. This creates texture in the roti. Repeat with the remaining roti, adding more oil to the skillet as necessary. Serve hot.

Cook’s Note: It’s important to shake the roti in an up-and-down motion while the roti is hot.

Want to try more takes on flatbread? This vegan za’atar manaeesh is full of flavour.

Curry shrimp and rice in white bowl on top of green tea towl

This Easy Jamaican Curry Shrimp Recipe Takes Just 35 Minutes!

Jamaican curry shrimp is a fast and delicious way to spice up your lunch or dinner routine. The bright flavours of Scotch bonnet peppers, thyme and colourful bell peppers can make even the coldest winter days feel a bit less gloomy. This recipe includes some unexpected additions like lime juice and ketchup that add a delicious tang to the curry shrimp. Ketchup is often used in Caribbean kitchens and is perfect when you need a bit of tang and sweetness or if you’ve run out of tomatoes like me. Serve this up with a bowl of rice or fresh paratha and enjoy.

Curry shrimp and rice in white bowl on top of green tea towl

Jamaican Curry Shrimp

Prep Time: 15 to 20 minutes
Cook Time: 20 minutes
Total Time: 35 to 40 minutes

Ingredients:

500 grams shrimp (peeled and deveined)
2 bell peppers (green and red)
½ onion
1 Tbsp grated ginger
3 cloves garlic
2 sprigs green onion
1 Scotch bonnet pepper
3 ½ Tbsp Jamaican curry powder, divided
3 sprigs thyme
½ cup coconut milk
½ vegetable bouillon cube (optional))
2 Tbsp ketchup
1 lime
Salt to taste
1 tsp cornstarch (optional)

Curry shrimp ingredients on kitchen countertop

Directions:

1. Place cleaned, deveined and peeled shrimp in a bowl.

2. Cut the bell pepper and onion into thin slices and set aside. Then grate the ginger, mince the garlic and finely chop the green onions and Scotch bonnet pepper.

Curry shrimp ingredients on kitchen countertop

3. Season the shrimp with 2 Tbsp of Jamaican curry powder and half of the ginger, garlic and green onions. Feel free to add some of your favourite spice blends as well (I have a Caribbean all-purpose seasoning mix that I sometimes use or even some Cajun spice mix — it’s not traditional, but adds a nice flavour).

Raw curry shrimp in glass bowl

4. In a hot pan, sautee the onions then add the remaining Jamaican curry powder with a bit of oil so that it does not stick or burn. Cook the curry for just a few minutes. Then add the remaining garlic and ginger, along with the thyme and Scotch bonnet pepper — stir well.

5. Next add the coconut milk and bring to a simmer, add water as necessary then add the vegetable bouillon and ketchup and stir.

Related: Slow Cooker Curry Recipes That Deliver All the Comfort

6. Finally add the shrimp and a squeeze of lime (taste and adjust salt and lime as needed). The shrimp should cook pretty fast so be sure to keep an eye on your curry and remove pan from the heat as soon as the shrimp is cooked to prevent it from overcooking. If you’d like a thicker curry gravy, mix a tsp of cornstarch with water and pour into curry before it’s finished cooking to thicken up your curry shrimp.

7. Serve with a lime wedge and rice or paratha and enjoy!

Like Eden’s Jamaican curry shrimp? Try her vegan jerky or her quick and tasty guava tarts.

These Vegan Sloppy Joe Sliders Are Your Answer to Healthy Entertaining

This unconventional take on the sloppy Joe is inspired by the popular chickpea-filled Trinidadian street food, doubles. Like sloppy Joes, doubles are a deliciously messy, sweet and savoury snack. They’re typically made of channa (a curried chickpea filling) sandwiched between two pieces of fried dough with tamarind sauce, chutneys and pepper sauce.

For this Can You Vegan It? sloppy Joe recipe, the fried dough is replaced with mini sesame-seed buns. The savoury curried chickpea filling is topped with a spicy and crunchy cucumber chutney, as well as a tangy pineapple jam rather than tamarind sauce. It’s an unlikely combination, but if you enjoy sweet, savoury and spicy flavours, this recipe is calling your name. It’s perfect for pleasing picky kids or entertaining guests. Plus they’re veg-friendly for everyone to enjoy!

Vegan Sloppy Joe Recipe

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Servings: 12 sliders

Ingredients:

Channa (Chickpea Filling)
1 large onion
3 garlic cloves
3 stalks green onion, finely chopped
1 Tbsp turmeric
2 Tbsp geera (ground roasted cumin)
2 Tbsp curry powder
1 can drained chickpeas (28 oz)
4 tsp cilantro, finely chopped
1 scotch bonnet pepper
Salt, to taste

Spicy Cucumber Chutney
½ large field cucumber
⅓ scotch bonnet pepper
1 lime, juiced
1 Tbsp cilantro, chopped

Additional
Pineapple jam or guava jam (you can find this in the Caribbean section of the grocery store or at a Caribbean grocery store)
12 sesame buns (or any type of slider buns you prefer)

Directions:

1. Finely chop the onion, garlic cloves and green onion. Add a few spoons of oil to a large pot at medium heat. Then saute the onion, garlic and green onion.

2. Once the onions become translucent, add the turmeric, geera and curry powder and stir — add a bit of water if necessary to keep the ingredients from sticking to the pot.

3. Add the drained chickpeas and chopped cilantro and stir. Then pour enough water to cover the chickpeas and add in the scotch bonnet pepper (do not cut the pepper). Let the ingredients simmer on medium heat until soft, adding more water when necessary to keep the mixture from burning or sticking to the pan.

4. Once the chickpeas have softened and the mixture has a thick consistency, take it off the heat and let cool.

Related: Our Most Popular Vegan Recipes Ever

5. Use a grater to shred half the field cucumber and place in a bowl.

6. Finely chop the ⅓ scotch bonnet pepper, removing most of the seeds (this pepper is incredibly spicy, so be careful when handling) before adding to the bowl of grated cucumber.

7. Add the lime juice and chopped cilantro to the bowl. Mix the ingredients together and place in a mason jar.

8. Lightly toast the sesame buns and spread a generous portion of pineapple jam to the bottom of the bun, then add a few spoonfuls of the chickpea channa mix, top with a bit of the spicy cucumber chutney — and enjoy!

Like Eden’s vegan sloppy Joes? Try her sweet potato blondies or cardamom teff apple muffins.

Published June 11, 2018, Updated December 13, 2020

Canada’s Multicultural Food City Is…

With its soaring mountains and beautiful ocean views, Vancouver boasts an enviable landscape, but for You Gotta Eat Here! host John Catucci, big mountains are a small part of Vancouver’s appeal.

“Sure, Vancouver’s a beautiful city, but you can’t eat scenery!” he says. “Lucky for me, it’s also one of the country’s most exciting food cities. Vancouverites can enjoy food from all over the world without having to leave the Lower Mainland. When you’re this good looking, the whole world comes to you.”

Here, in no particular order, are some of the Vancouver eateries that inspired him to name Vancouver his favourite Canadian city for multicultural dining.

IMG_3459---Calabash_Jerk-Poutine

Calabash Bistro (Caribbean)
Fusion treats like the calabash poutine — jerk-dusted fries topped with melted Brie and jerk chicken — are washed down with delicious rum drinks at this laid-back Caribbean bistro. Visit late at night to enjoy your Caribbean meal with a side of live entertainment; Calabash hosts live reggae, hip hop, funk and poetry five nights a week.

IMG_1014---The-Reef---Island-Thyme-Chicken-SIG

The Reef (Caribbean)
Trini Roti, Domenica Beef, and Maracas Bay Mahi showcase the Caribbean’s diversity of flavours. Can’t get to The Reef? We’ve got their recipe for Island Thyme Chicken boasting juicy bone-in chicken breasts marinated in coconut milk.

Lemongrass-Chicken-Banh-Mi-2

DD Mau (Vietnamese)
Bahn Mi, or Vietnamese sandwiches, are the specialty at downtown Vancouver’s DD Mau. Favourites include the BBQ Roasted Duck, Crispy Roasted Pork and Lemongrass Tofu, washed down with an avocado smoothie. For a taste of DD Mau at home, try their recipe for Lemongrass Chicken Banh Mi.

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La Mezcaleria (Mexican)
This stylish spot on Commercial Drive is beloved for its organic brunches and fresh margaritas. Serving inventive creations like BBQ Tamarind Squid and Barbacoa de Cordero (lamb shoulder roasted in banana leaves and served in volcanic rock) alongside favourites like Enchiladas Classicas and Queso Fundido, La Mezcaleria has something for everyone. Try their recipe for Enchiladas Classicas at home!

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Nuba (Lebanese)
With several downtown locations, it’s easy to find a Nuba to satisfy your cravings for Lebanese treats. Favourites include standards like Chicken Tawook, Falafel and Hummus, as well as Grilled Halloumi Cheese served with fresh tomato, nuts and pomegranate mint dressing and Lamb Hushwie (sautéed minced lamb with onions and pine nuts, served on a creamy base of fresh hummus).

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Campagnolo Roma (Italian)
Simple, unfussy Italian is on the menu at Campagnolo, a busy East Hastings establishment serving comforting classics like Bucatini all Amatriciana (bucatini noodles with cured pork, tomato and Parmesan cheese), as well as fresh pizzas and house-made meatballs.

IMG_6504---Rangoli_Spicy-Pulled-Pork

Vij’s Rangoli (Indian)
Vancouver has many Indian restaurants, but Vikram Vij’s namesake spot, which features a fusion of classic Indian spices and local delicacies, is one of the most celebrated. Some favourites from You Gotta Eat Here!’s visit include Spicy Pulled Pork on Sautéed Greens with Sour Cream Chutney and Naan, and Split Pea, Lentil and Spinach Mash with Mogo Fries and Bengali Curry. For visitors on the go, Vij’s has an extensive menu of boil-in-the-bag takeout treats.

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Longtail Kitchen (Thai)
Fresh B.C. seafood meets classic Thai flavours in this New Westminster restaurant that serves modern versions of Thai street eats. Enjoy the variety of Thai curries, the classic Pad Thai with Prawns, or try the Som Dtam Green Papaya Salad at home.

Catch all new episodes of You Gotta Eat Here! Fridays at 9 E/P. Be sure to visit the location map to plan your next  multicultural dining experience.