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)
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!