Roti (Surinamese)
The Hindustani layer: Surinamese roti with chicken or potato curry and long beans, plus bara (fried lentil dough) — the East Indian table of Paramaribo's roti shops. Ingredients: roti (flour, sometimes dhal-filled), chicken curry (masala, garlic), potatoes, long beans (kouseband), cabbage.
What it is
The Hindustani layer: Surinamese roti with chicken or potato curry and long beans, plus bara (fried lentil dough) — the East Indian table of Paramaribo's roti shops. Ingredients: roti (flour, sometimes dhal-filled), chicken curry (masala, garlic), potatoes, long beans (kouseband), cabbage. Recipe: 1) Curry the chicken with masala until rich. 2) Make soft rotis (or dhal puri). 3) Serve curry with roti and vegetables. 4) Bara as the snack alongside, with chutney. Serve: at roti shops (the famous ones line Paramaribo's streets). Flavor: spiced, soft, complete. History: Hindustani labourers arrived from 1873; their roti became Suriname's fast food. See also: Pom, Saoto Soup.
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