Trinidadian Roti Barbeque/Grill Fare
“When life gives you oven, grill it”. Trinidad is referred to as the southernmost island in the Caribbean . The cuisine is a “fusion” of mainly four continents, Indian, Middle Eastern, European and American gastronomic influences. They love food and sharing it with friends is a favorite local pastime. The modern Trinidadian taste favors a base of green seasoning, with an array of condiments and world-famous roti’s. They include roti’s for all the fixings with different toppings and filings.
1 bunch of fresh coriander
1 medium sized chopped onion
2 medium sized chopped green tomatoes
1 bunch of fresh parsley
1bunch of green garlic
3-4 green chilies
1 small piece of ginger
1bunch of fresh basil leaves
1/4 cup of water
pinch of salt
For Grilled veggies-
1 medium sized red bell pepper
1 medium sized yellow bell pepper
10-12 par-boiled baby potatoes
10-12 chunks of fresh and soft paneer
4 roti’s or tortillas
1 cup tomato garlic chutney (ready available)
How to proceed for marinating-
Step 1-Peel, trim and wash the ingredients and let drain.
Then rough-cut into smaller pieces so it’s easier to manage and work in the blender or food processor.
Add all the ingredients into your food processor or as in my case, a blender (I’m sure my wife is mad at me for showing you our prehistoric blender)… including the water. You may be required to move around or push down the ingredients occasionally so it all gets worked by the blades.Personally I like to liquify my blend to the consistency of pesto or even a bit more liquid. However you have the choice at this point to make a bit more chunky-like if you wish.
Step 2-Chop all the veggies into small chunks and marinate in the seasoning for at least 2hours in the fridge.Preheat the oven to 180 C. Remove the veggies from the fridge.Place them on the skewers and grill it for 15-20 minutes changing and tossing the sides.
Final step-Spread tomato and garlic chutney on the grilled hot roti and fill it with the grilled vegetables.