Caribbean Roti on Indiana (5/18)

“Caribbean roti: what’s that?” was the question on everyone’s mind before last Thursday’s meal.
Think Indian Burrito, and you’re close: A buttery flour shell encasing any kind of filling you could imagine. After spending the previous week in a Caribbean neighborhood in Brooklyn, NY, I knew this was cuisine our co-op had to try. I decided to fill ours with curried Lentils, quinoa, sorrel, tomatoes and asparagus. With a tomato chutney sauce for that extra nom.
7 of us were able to sit around our dining room table and share in this experiment, complimented by good beer and great conversation. This menu will certainly be one for the roster.

If you want to experiment with stuffed roti at home, this can get you started: http://www.food.com/recipe/caribbean-trinidad-roti-288544?scaleto=8&mode=null&st=true

The sauce I made was roughly based off this: http://allrecipes.com/recipe/spicy-tomato-chutney/detail.aspx

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