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This is another variation on standard roti that has a spicy potato (aloo) stuffing and can be eaten as either a snack or a meal. Is best when served with a chutney or achar, a type of Guyanese pickle. It is reminiscent of a flat potato samosa, and if deep fried or baked instead of grilled, would probably be a round samosa!

Ingredients:

• 8 cups (2 lbs/1 kg) all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 2 to 3 cups water
• 1 ½ lbs baking potatoes, peeled and diced
• 1 green onion, green part only, minced (optional)
• 2 cloves garlic, crushed
• 1 tsp cumin
• 1 hot pepper, seeded and minced
• Salt and freshly ground black pepper to taste
• 1 tbsp vegetable oil or melted ghee
• ~½ cup vegetable oil or melted ghee

Directions:
Sift flour, baking powder, and salt into a large bowl. Add water and mix to form a soft dough, using a little extra water if necessary. Knead dough smooth and elastic (the better kneaded, the better the roti). Cover and let rest for one hour, or until risen to double its size.

Divide dough into eight equal parts and shape into smooth balls. Let rest for five minutes. Meanwhile, boil potatoes in water to cover until soft. Drain. Mash with green onion, garlic, cumin, hot pepper, and salt and pepper. Let cool slightly.

On floured surface, roll out one ball of dough into a circle five inches in diameter. Spread ½ tsp oil or ghee over surface with the back of a spoon. Spoon 1 to 2 heaping tablespoons of potato filling in the middle. Bring edges of dough to a central point and squeeze together. Flatten squeezed edges, maintaining ball shape. Place ball, edges down, on a lightly floured surface while preparing remaining roti.

Heat large shallow frying pan or tawa over medium-high heat. Gently flatten one filled ball of dough on a floured surface. Roll out carefully to 6 to 7 inches in diameter. Place on hot tawa and reduce heat to medium. Turn roti after 1 minute and spread 1 to 2 tsp oil or ghee over the slightly cooked side. Repeat on second side. Cook on both sides until roti is lightly browned and begins to puff up. As each roti is cooked, place on a large plate and cover with clean towel to keep hot. Serve immediately.

Sada roti is a quicker, thicker version of regular roti that does not have as many layers and resembles pita bread. Sada is great for cooking sandwhiches, quick meals or salad toppers. I know some of my cousins have discovered how to cook this roti in the microwave, but I haven’t tried it yet. This roti may be a tiny bit healthier because of the lack of oil.

Ingredients:

• 4 cups (1 lbs/500 g) all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• ~1 2/3 cups water

Directions:
Sift flour, baking powder, and salt into a mixing bowl. Add water and mix to form a soft dough, adding a little extra water if necessary. Knead dough until smooth and elastic. Cover and let rest 15 minutes.

Divide dough into 8 equal parts and shape into smooth balls. Let rest another 10 minutes. Flour a work surface in the meantime and heat a frying pan or tawa over medium heat. When the dough is rested, roll each ball into a circle about ¼ inch thick, making sure to roll right over the edges.

Cook on both sides until lightly golden. If you are using a frying pan, move the pan halfway off the heat, lift roti out of the pan with a spatula (resting the roti on part of the pan), and toast the edges of the roti over medium low heat, turning regularly so it does not burn. Each roti should puff up slightly. Stack roti on a plate, covering the stack as each one is cooked. Serve warm.

This bread is typically made for special occasions such as weddings, religious functions, etc. It’s tricky to make, but worth it! I know a lot of people who grind the dhal by hand- but you can use a blender or a food processor. Serve with curry, etc.

Dough:

• 8 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• ~2 cups water
• vegetable oil, for frying

Filling:

• 1 lbs dried yellow split peas, rinsed
• 8 cups water
• 1 green onion, finely chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp turmeric
• 2 small hot peppers, seeded & minced
• salt, to taste

Directions:
First the Filling: Place peas in a large saucepan with water and bring to a boil. When boiling, cover partially and reduce heat to medium, simmering the peas until they are tender- 20 to 25 minutes. Drain and spread peas on clean kitchen towels to dry for 20 to 30 minutes.

Meanwhile, prepare the dough: Sift flour, baking powder, and salt into a large mixing bowl. Gradually mix in enough water to make a soft dough. Kneed dough until smooth and elastic, and cover to rest for 30 minutes (or longer)

Grind dry peas in a processor or blender until they resemble very fine breadcrumbs. Transfer to a large bowl and add green onion, garlic, cumin, turmeric, and hot peppers; salt to taste and set aside.

Place dough on a floured surface and divide into 15 equal pieces. Take one piece and knead 30 seconds then flatten to a diameter of 4 inches. Holding dough in the palm of your hand, spoon a heaping tablespoon of filling into the middle, forming a ball. Firmly press edges together to seal. Repeat with remaining dough and filling, placing each ball sealed edge down on a lightly floured surface.

Heat a large frying pan or tawa over medium heat. Working on a floured surface (chowkee or counter), flatten one piece of dough, then roll out with belna (rolling pin) to a diameter of 7 to 8 inches, turning it over while rolling. Cook the dhal puri until lightly golden on one side, then turn and brush cooked side and edges with oil. Continue to cook until underside is browned; the dhal puri should puff like a balloon.

Place the cooked dhal puri on a plate with a clean kitchen towel. Fold the dhal puri in half and cover with another towel while cooking the remainder (no need to clap)- serve warm!

This favorite sweet is a combination of tart tamarind, sugar, and salt. Sometimes even a bit of Congo pepper is added to really confuse the tongue! This can be either an aperatif or a digestif, but is best served as a party finger food.

Ingredients:

• 2 cups tamarind pulp
• 2 cups sugar, or more as needed
• 1 tbsp salt

Directions:
Combine all of the ingredients and stir. If the mixture is not firm enough to roll into balls, add more sugar.

Shape the mixture into balls and roll in additional sugar. Wrap balls in waxed paper until ready to eat.

Otherwise known as Bara this is a great appetizer dish to serve at parties with mango chutney or tamarind sauce. It is a favorite at Christmas, Thanksgiving, and all family get togethers.

Ingredients:

• 1 hot pepper, seeded and chopped
• 6 cloves of garlic
• 1 lbs split pea flour
• 1 cup water
• 1 tsp salt
• ¼ tsp ground cumin
• ¼ tsp dried thyme
• 1 tsp garam masala
• 1 tsp baking powder
• vegetable oil for frying

Directions:
In a blender, combine the hot pepper, garlic, split pea flour, water, salt, cumin, thyme, and garam masala. Blend on high speed until the mixture is thoroughly combined (about 1½ minutes). Transfer the batter to a mixing bowl and whisk in the baking powder.

To determine if the batter is ready for frying, place a drop of it in a glass of cool water. If the batter floats, it is ready for frying. If it sinks, whip more air in the batter and test again.

Pour oil into a large skillet over medium heat to a depth of 1 inch. Drop in the batter 1 tbsp at a time and fry until golden brown (2 to 3 minutes). Drain on paper towels and keep warm in the oven until all the batter is fried. Serve with mango achar/chutney or tamarind sauce for dipping.

I have fond memories of Nanee sending us out to buy bread and red roll for us. The Mohanlall and Balwant children lived together with Nanee and Nana while our parents were in the U.S.

For Dough:

• 1 envelope dry yeast
• 1 tsp sugar
• ¼ cup warm water
• 3 cups flour
• 1 tsp mixed spice or pumpkin pie spice
• ¾ cup milk
• 1 tbsp shortening
• 1 egg, beaten
• ½ cup sugar
• 1 egg white, lightly beaten
• sugar for sprinkling (red colored)

For Filling:

• 1½ cups finely grated fresh coconut
• ¾ cups sugar
• ¾ tsp cinnamon
• ½ tsp vanilla
• 5 drops strawberry (red) food coloring

Directions:
For Dough:
Dissolve yeast and 1 tsp sugar in warm water in a small bowl and let stand about 10 minutes. Sift flour and spice into a large bowl. Warm milk, mix in shortening, and leave to cool a little. Add beaten egg and ½ cup sugar. Add milk mixture and yeast mixture to dry ingredients and knead lightly to form a smooth dough. Place in a very large greased bowl and let rise in a warm place until doubled in size, ~ 1 hour.

For Filling:
Combine all filling ingredients in a bowl and mix well. Let stand 45 to 60 minutes, then stir again.

Preheat oven to 375 °F (190 °C/Gas 5). Grease baking sheet. Transfer dough to floured surface and divide into 12 equal parts. Gently roll out each piece into a 4-inch square and spoon 3 to 4 teaspoons filling into the middle. Fold in half, moisten edges with a little water, and seal. Arrange on the prepared baking sheet, spacing buns at least 2 inches apart. Cover loosely with towel and let rise until doubled.

Brush the rolls with beaten egg white. Bake at 375°F (190°C) for 20 – 30 minutes.

Nobody can beat Vedo at making these, so when in doubt call her in New York! She sometimes uses boxed pie crust mix for a quick and easy way of getting them done for guests. You can also use canned, crushed pineapples- but boil with sugar, cinnamon, and juice until it’s the right consistency.

Pastry:

• 2 cups all-purpose plain flour
• pinch of salt
• 1 tbsp superfine (caster) sugar
• ½ cup margarine or shortening
• ~4 tbsp ice water

Filling:

• 8 oz fresh pineapple chunks
• ½ water
• ½ cup sugar
• 1 inch cinnamon stick
• 1 tsp lime juice

Directions:
For Pastry:
Combine flour, salt, and sugar in a mixing bowl. Cut in margarine until mixture resembles fine breadcrumbs, lifting the flour as you do to trap air into the mixture. Add cold water by the tablespoon just until dough holds together, using a blunt knife to stir. Let pastry dough rest in the refrigerator while preparing the filling.

For filling:
Puree pineapple in food processor or blender. Transfer to saucepan with water, sugar, cinnamon stick, and lime juice. Bring to a boil. When boiling reduce heat to medium-low and cook, stirring frequently, until mixture thickens to jam-like consistency. Let cool thoroughly (heat will affect pastry). Remove the cinnamon stick.

Preheat oven to 400 °F (200 °C/Gas 6). Roll out pastry on floured surface to an eighth to a quarter inch thickness. Cut into 4-inch squares and place 2 to 3 teaspoons of pineapple mixture in the middle of each. Wet edges with a few drops of water and fold pastry over to make a triangle; press edges together to seal. Prick each once with a fork.

Arrange on a greased baking sheet and bake until golden- 15 to 20 minutes. Let cool before serving.

So you don’t have mauby bark- you can still buy mauby syrup at Caribbean stores and dilute to taste with water then sweeten. Still this sweet sauce with dessert or as an accompaniment like a chutney.

Ingredients:

• 1 tbsp ground mauby bark
• 1 inch cinnamon stick
• orange peel
• 2 whole cloves
• 2 cups water
• sugar, to taste

Directions:
Bail mauby bark, cinnamon, orange peel, and cloves in 1½ cups of boiling water for 10 minutes. Cool and strain. Add sugar and remaining water, stirring until sugar is dissolved.

Pour into clean bottles and cover; do not cover to top as froth to 8 cups develops during fermentation. Let stand at room temperature for 2 days.

Remove froth; serve chilled.

Serve this during the holidays with Christmas cake. (Or if you don’t have time to make, buy Stewart’s ginger beer… I’ve seen it at Barnes and Nobel’s Cafe!) This drink is similar to cream soda, but christmas-y!

Ingredients:

• 1 pound fresh ginger, peeled and grated
• Juice and zest of 2 limes
• 1 tbsp cream of tartar
• 4 quarts boiling water
• 2 tsp active dry yeast
• 3 cups sugar

Directions:
In a large, non-reactive container, combine ginger, lime juice, lime zest, and cream of tartar. Pour boiling water on top and allow to stand overnight.

Add yeast and stir thoroughly; let stand for 15 minutes.

Strain the mixture, then add the sugar and stir until it is dissolved. Store in sterilized bottles- glass or old plastic 2 liter soda bottles work best. Serve cold and enjoy!

My mother always called this pound cake because she says you put a pound of everything in. When we were younger and I helped my mother and Nanee prepare this cake, we had to wash the salted butter and stir and stir, and beat eggs- it seemed like forever, but it was worth waiting and eating and tasting all the different versions when we went visiting over the holidays. It is always made big enough for guests and family who visit as the holiday is spent (and they always end up taking some home!)

Ingredients:

• 1 pound seedless rains (16 ounces)
• 1 pound dried currants (16 ounces)
• 1 pound prunes (16 ounces)
• 1 cup sweet sherry or red wine
• 1/3 cup dark rum
• 1 pound unsalted butter (4 sticks, 2 cups)
• 2¾ cups packed brown sugar
• 1 pound eggs (1 dozen)
• 4 cups self-rising flour
• 1 tsp baking powder
• 1 tbsp vanilla
• 1½ tsp pumpkin spice (or combination of cinnamon, cloves, and nutmeg)

Directions:
Mince fruit in a grinder or food processor. Place in bowl and add the wine and rum, cover and let soak for two to eight weeks (if in a hurry, do in a shorter time, but the longer the better).

Preheat oven to 350 °F. Grease and flour cake pans (about 4 – 9 inch round). Beat flour and sugar together. In separate container beat all the eggs until fluffy. Slowly blend with butter mixture. Add fruit and liquor mix. Ensure that the cake is mixed well.

Sift flour and baking powder together, then add to the fruit, eggs, sugar mixture. Add vanilla and spices. Continue to thoroughly mix. Divide the batter between pans and bake in the middle of the oven until knife or fork comes out clean- ~45 to 60 minutes.

Cool in pan before turning out. Decorate with icing or fruit glaze if desired. A good serving method is to wrap individual pieces of cake in colored plastic wrap and wrap with a bow to serve like a present.