Sada Roti and Fry Aloo (Potato)

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Simplicity…That’s the word that comes to mind when I think of Trini cooking. After posting these trini recipes thus far, I find that there is a common thread that links all of these dishes. Most of them require few ingredients ( nothing extravagant) yet the taste is always unique and “Trini” for want of a better word.

With this in mind, I am posting another simple, yet tasty, recipe that’s close to home. Sada Roti and Fry Aloo, to me , has stood the test of time, gracing from humble tables, to becoming a regular on the menu of roti shops, especially for breakfast, though we eat it at dinnertime as well.

Sada Roti and Fry Aloo

Fry aloo is so versatile that you could also have it with roast bake, or hops bread and don’t forget the sauces…You could add mango chutney or, my favourite, chadon beni chutney. Even hot pepper sauce could do as well. All this spicy goodness together with the fry aloo makes for a memorable and comforting meal. I hope you do enjoy Sada Roti and Fry Aloo (Potato).

 

Sada Roti and Fry Aloo (Potato)

SADA ROTI AND FRY ALOO

 

6 medium potatoes
5 cloves garlic
1 small onion
5 leaves chadon beni
1 pimento pepper
4 tbsp. oil
1 – 2 tsp. salt
black pepper to taste
1 hot pepper
1/4 cup water

 

For the Sada Roti recipe click here. Now on to the fry aloo ( potato)

 

Wash and peel the potatoes.

Dice the potatoes.

Set aside.

Chop the garlic.

Chop the onion, pimento, and chadon beni.

In a deep pot, heat the oil.

Add the garlic ….

then add the onion, pimento, and chadon beni.
Saute until the garlic and onion is slightly golden.

Add the potatoes…

Add the black pepper and salt.
(or any other seasoning you wish such as chive, and parsley)

 

Mix the ingredients.

Add a little water and allow the potatoes to cook until soft.

You may have to add a little water every now and again so the potato does not burn. The potato should cook quickly. So, don’t leave the pot. Turn the ingredients every now and again and test to see if more salt (or pepper) is needed.

 

The potato is now ready. Remove the fry aloo (potato) and set aside. Serve with your favourite chutney (again in my case it’s chadon beni chutney as in the first picture)

We’ve come to the end of another delicious post. See you next time when you’re hungry again for some trini food. Bye!

 

 

Comments

  1. says

    Chadon Beni-also known as Culantro-try any Hispanic market here in the US-I find it here in the Washington DC area at many Hispanic markets

  2. says

    Cilantro that you can also get here in the U.S is similar in flavor,not as strong as shadow beni/culantro but can be used to substitute!!

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