theworldfrommykitchen

My Global Food Challenge

Saint Kitts and Nevis

Beef Roti Recipe – Oualie Beach Resort Style
(Saint Kitts and Nevis)

Oualie Beach Resort Style. This recipe also works well with lamb and chicken. Rotis are essentially the burritos of the Caribbean that have the flavors of India.  They have become the regional fast food.  Simply a white flour pancake wrapped around a curried meat or vegetable filling.  You can make them hot or mild.  This is a hot beef version.

Yield: 4 Servings

Ingredients

2 Pounds cubed boneless sirloin
1/2 Cup flour for dusting beef
2 Tablespoons curry powder (I like Madras style)
1 Large onion finely chopped
3 Large cloves garlic minced
2 Tablespoons vegetable oil (peanut oil works well)
2 Small all purpose potatoes peeled and cubed
2 Medium carrots peeled and minced
Salt and pepper to taste
1 Tablespoon Nevis pepper sauce
1 cup water

Directions

Roti bread (large flour tortillas can be substituted, if ABSOLUTELY necessary).Shake beef with flour, then brown. Add onion, garlic and curry powder and sauté until onions are translucent.Add water and bring to boil, then reduce heat, Cover and simmer for 20 minutes. Add potatoes and carrots and cook for 20 minutes or until the meat and potatoes are tender. Stir in pepper sauce.When ready to prepare rotis, put scoop of filling in center of 8-inch roti bread, and fold up like a burrito.

http://nevisblog.com/beef-roti-recipe-oualie-beach-resort-style.html

Link to My Post on St. Kitts and Nevis:  https://theworldfrommykitchen.wordpress.com/2014/05/20/saint-kitts-and-nevis/

Cuisine :   Kittitian/Nevisian

Main Ingredient :   Beef

Scotch Bonnet Hot Pepper Sauce (St. Kitts and Nevis)

Ingredients

1 Mango
1 medium Yellow onion diced finely
1 medium Garlic clove minced
5 Scotch bonnets finely diced
1/2 teaspoon Turmeric
1 pinch Coriander
1/2 cup Cider vinegar
1/2 cup Water
1 teaspoon Salt

Directions

In nonreactive saucepan, bring vinegar, water, and salt to boil.  Reduce heat and add remaining ingredients.  Simmer for 5 minutes.  When mixture is cool, use a food processor to blend to desired consistency.  Do not over process, it is nice to have a few small bits & pieces in the pepper sauce.  Bottle and refrigerate to be able to store for six weeks.

http://nevisblog.com/nevis-west-indies-hot-pepper-sauce.html

Link to My Post on St. Kitts and Nevis:  https://theworldfrommykitchen.wordpress.com/2014/05/20/saint-kitts-and-nevis/

Cuisine :   Kittitian/Nevisian 

Main Ingredient :   Mango

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