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
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!
applecrumbles
What are the chaden beni leaves? Any other name for them?
Looks delish!
Felix Padilla
Chadon Beni (Eryngium_foetidum) [pronounced Shado Beni] leaves are pungent and are used in nearly all of our dishes. The there are many names I can’t name all but you can check here
http://www.uni-graz.at/~katzer/engl/Eryn_foe.html
Felix Padilla
We also call it culantro here in Trinidad. Great to know you can get it in the US.
Becky
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!!
Sally
I agree with Becky, Cilantro is an excellent substitute!
Felix Padilla
I hope you get time to make some Kamran. Thanks for visiting.
serah
Left over fry aloo is good with eggs and a waffle as a breakfast dish.
Bryant.Henry
I think there is an error with the amount of salt,
’12 tsp’, should be ‘1-2 tsp’.
Felix
Thank you Bryant.
melissa
I never made fry aloo using a lil water, but this looks great I have to try it. thanks for de recipe
Cammy
Ahhhh~! It’s good to be Trini. No matter wey yuh go, yuh could never forget dat food! My family just migrated last year and not just anywhere…we moved to Australia! Yes we gone far lol! I’ve just hit the 20 mark and I’ve been missing some good trini food. When I get the urge, I like to make fry aloo and eat that with a hot nice piece of sada roti. You could take de trini out of de country but de food doh change lol.
Lisa
Looks good… But it’s not the correct recipe for fry aloo…
Felix
Thanks. My mom shared this recipe with me. She most likely got it from her mother; but if you think this is not “correct” you are free to share the “correct” version of “fry aloo”.