Roti Kip
Layered flatbread with curried chicken and long beans.
Ingredients
- 4 cups Flour
- 1½ cups Water
- 1 cup Split pea flour
- 1 kg Chicken
- 3 Potatoes
- 250 g Long beans
- 3 tbsp Masala spice mix
- 6 cloves Garlic
- 2 Onion
- ½ cup Oil
- 2 tsp Salt
Method
- Make the dough — Knead flour, water and salt into a soft dough and rest 1 hour.
- Fill with split pea — Cook and grind the split peas with cumin, then stuff into dough balls and seal — this is what makes Surinamese roti distinctive.
- Roll — Roll each filled ball out gently so the filling does not tear through.
- Cook — Cook on a hot griddle with oil until spotted, then clap to loosen the layers.
- Cook the curry — Fry the masala with garlic and onion, add the chicken, potato and beans, and simmer 40 minutes.
- Roti Kip is ready — Serve the roti flat with the curry alongside to tear and scoop.