Caribbean roti

Bread pancake

Did you know that “roti” literally just means bread?

In the Netherlands, when we talk about roti, we usually mean the well-known Surinamese dish roti chicken masala. It’s made up of a soft, fluffy flatbread served with spiced chicken masala, yardlong beans, potatoes, and a hard-boiled egg. A good roti starts with well-seasoned chicken, but the roti sheets themselves matter just as much.

If you want truly great roti, visit a Surinamese grocery store. That’s where you’ll find authentic roti sheets, traditionally made with yellow split peas. They’re very different from most supermarket versions, which tend to be tougher and far less flavorful.

The origin

In the late 19th century, Hindustani laborers traveled from India to Suriname. They brought their culture and their cooking traditions with them. One of those traditions was roti, a flatbread often served with vegetables and curry.

In tropical Suriname, this dish gradually blended with local ingredients. Yardlong beans, eggs, potatoes, and chicken became regular additions. Over time, a new version of roti developed, shaped by Surinamese flavors. What began as a taste of home has become a staple of Surinamese cuisine.

Preparing the perfect chicken masala

A great roti chicken masala starts with the chicken. We prefer boneless skinless chicken thighs, or bone in pieces for even more flavor. Chicken breast can work, but thighs stay more tender thanks to their slightly higher fat content. Heat a large heavy pot over medium heat and add a generous drizzle of sunflower oil. Brown the chicken on all sides until golden. Stir in 2 tablespoons masala curry powder and 1 teaspoon ground cumin, letting the spices cook briefly to release their flavor. Roughly chop two tomatoes and add them to the pot. Let them cook for a few minutes so they soften and release their juices.

Next, pour in about 1 3/4 cups of chicken broth and bring everything to a boil. Add 11 ounces peeled potatoes cut into large chunks. Lower the heat and let it simmer gently for about 45 minutes, allowing the flavors to fully develop and soak into the chicken and potatoes. If you like heat, add a whole habanero pepper. For a milder option, use a jalapeño instead. Let it simmer in the sauce for about 10 minutes for a mild kick, or longer if you prefer more spice. From experience, we can tell you that leaving it in too long will make the dish seriously spicy.

Yardlong beans and eggs

While the chicken simmers, prepare the vegetables. Trim the ends of 7 ounces yardlong beans and cut them into 1 1/2 to 2 inch pieces. Boil in salted water for about 8 minutes until just tender, then drain. In a skillet, heat a little sunflower oil and sauté one minced garlic clove and one finely chopped shallot for 2 minutes. Add the beans and stir-fry briefly. At the same time, boil two eggs until hard-boiled. The eggs are an essential part of roti chicken masala.

Serving and enjoying

Warm the roti sheets briefly in the oven, in a dry skillet, or in the microwave. They should be soft and flexible, but warmed through. Spoon the chicken masala, potatoes, and yardlong beans onto a plate. Add a halved hard-boiled egg and serve with a warm roti sheet on the side. There are many variations of this dish, depending on family traditions and personal taste. This is our favorite way to make it. And one more thing: roti is meant to be eaten with your hands!

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