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CARIBBEAN ROTI
  • 2 cups of cooked potato
  • 1 cup of canned garbanzo beans, rinsed and drained
  • 1 small red or white onion, diced
  • 2 cloves of garlic, minced
  • 3 tablespoons of Jamaican yellow curry powder (such as Blue Mountain Country)
  • 1 scotch bonnet pepper or habanero, minced (seeds removed)
  • 2 tablespoons of light olive oil
  • 2 tablespoons of minced fresh ginger
  • ½ teaspoon of dried thyme
  • 2 cups of vegetable broth (low sodium)
  • ½ packet of Badia Sazon Tropical seasoning
  • 4 large flour tortillas
    1. In a heavy saucepan over medium heat, add the olive oil.

    2. To the pan, add in the hot pepper and minced ginger. Saute for a couple of minutes until fragrant. Add in the diced onion, garlic, thyme, curry powder and Badia seasoning. Saute for about five minutes.

    3. Add in the cooked potatoes, vegetable broth and garbanzo beans. Bring the mixture to a light boil and then reduce the heat to a simmer and cooked for about 10-15 minutes.(Do not overcook)

    4. To serve, place about 1 and ¼ cups of the mixture onto a large flour tortilla. Roll up the tortilla as if you are making a burrito. Serve with additional hot sauce if desired.

     

     
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