Rotti is a flat pancake, made from oil, flour and water. And there are patatoes, green beens and chicken. The taste is great because of the Surinamese spices. You pick a piece of rotti by hand and then grab some of the other food. This is how they eat rotti in Suriname. Yvonne her Surinamese rotti is the best, enjoy!
4 cups of self-raising flour
1.3 cups of water
0.5 ounces of salt
2.5 ounces of yellow split peas
1 tablespoon of cumin
2 cloves of garlic (chopped)
2 pounds of chicken legs
0.5 cup of cooking oil
1 onion (chopped)
4 cloves of garlic (chopped)
1.5 teaspoon of Garam Mas
2 teaspoons of cumin
1.3 cups of chicken broth
4 potatoes (peeled and cut into four pieces)
1 red chili pepper
2 yellow chilli peppers
1 more small chopped onion
1 more garlic clove
14 ounces of green beans (as long as possible)
Knead the baking flour with the water and the salt until it becomes dough. Cook the split peas for 20 to 25 minutes until they are done. Add the tablespoon of chopped cumin, a garlic clove and 1 yellow chilli pepper to the peas and blend this mixture. Make 12 small balls of the dough and make a little dimple in the middle. Fill this with the split-pea, spices mixture and close it, form a ball again. Spread some flour out where you are working and roll the ball out to form a flat pancake. Bake the pancakes in a semi-hot frying pan with a little bit of oil.
The chicken masala and potatoes part of the recipe:
Bake the chicken in plenty of oil until golden brown. Scoop two thirds of the oil out of the pan and add the chopped onion, 4 chopped cloves of garlic and the teaspoon of cumin as well as the Garam masala and black pepper.
Bake for three minutes on high heat and stir continuously. Add the chicken broth and keep heating until it boils.
Turn the heat down, add the patato parts and the whole yellow chilli peppers and leave it on the stove for 45 minutes.
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