TRINI ROTI - FLAVOUR FROM THE WEST INDIES
A West Indian-style curry, this Trini Roti hails from the deepest regions of the Caribbean. An heirloom recipe gifted to me by Chef Devin Marhue, known in his family as 'Uncle Kalo's Trini Roti'.
Provided by Cori Horton
Categories Main
Time 2h30m
Yield six servings
Number Of Ingredients 26
Steps:
- In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
- Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
- Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
- As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
- In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
- Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
- Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.
ROTI RECIPE (BUTTERY INDIAN FLATBREAD)
I can't get enough of this Roti recipe! Roti is a super easy and delicious Indian flatbread. It is amazing when served with curry, totally perfect for sopping up extra sauce! I have all the tips you need to make sure this Indian bread turns out super soft! I will show you just how to make roti, step by step!
Provided by Karen
Categories Bread
Time 1h1m
Number Of Ingredients 5
Steps:
- Make the dough. In a large bowl or stand mixer, use a fork to whisk together 2 cups bread flour and 1 teaspoon salt. (I prefer kosher salt, but table salt is fine.)
- Add 2 tablespoons melted butter* and mix it in with the fork until the flour is crumbly. Make sure to break up any big chunks.
- Add 2/3 cup warm water. Mix it together with the fork until the dough pulls together. At this point, I start using the dough hook attachment on my stand mixer, but you can also turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Scrape down any dough that sticks to the side, but it should form itself into a ball pretty quickly.
- Rest the dough. When you are done kneading, shape it into a ball. Leave it in the bowl, cover with a tea towel, and let rest for 20-45 minutes. The longer you rest the dough, the softer and more pliable your roti will be, and the easier it will be to roll out. (It will not rise at all, so don't expect it to look different after the rest period. This ain't no yeast recipe.)
- Roll out the dough. Prepare a work surface with a light dusting of flour. Divide dough into six equal parts. Use your fingers to pinch each piece into a smooth ball. (see photos)Take one ball and pat it into a disk with your fingers. Use a rolling pin to roll the dough into a rough circle about 8-9 inches across. It should be rolled out very thin, see photos. (If you want to roll all the dough out at once before frying, stack the sheets, each one separated with a square of parchment paper so they don't stick together. I prefer to roll out my next piece of dough while I'm frying the first one, so I don't do this.)
- Cook the Roti. Set a cast iron skillet, griddle, or large frying pan over medium or medium high heat. Let it preheat for at least a couple minutes so that it's very hot.Add about a teaspoon of butter to the pan and swirl to coat the bottom.
- Transfer the very thin sheet of roti dough to the pan. Wait about 6 or 7 seconds, then use your fingers or a spatula to flip the roti over. You may need to add more butter; if there is not enough, the roti will not be soft. It will cook in 30 to 50 seconds. Adjust the heat as necessary so that the roti cooks quickly (under a minute) but does not burn. Every stove is different so you will have to play around. You will know it is done when light brown spots appear on the side that is cooking. The top should have a few bubbles. Flip the roti back to the original side (using more butter if necessary) just until the brown spots appear, another 20-30 seconds.
- Steam the Roti. This step is super important to get soft and pliable roti! Place a paper towel inside a large ziplock bag. When the roti is done frying, place roti on top of the paper towel in the bag. Top the roti with another paper towel (it should not be touching the plastic or it will get soggy.) Seal the bag. As you fry the remaining roti, add them to the ziplock directly on top of the first roti, with a paper towel on top. The roti will steam each other in the center. Keep the bag closed as much as possible. You can also skip these steps and steam roti in a tortilla warmer.
- Serve the roti hot, with curry and rice.
- Store leftover roti in a ziplock bag lined with paper towels.
- Freezing Roti: Layer your roti between sheets of parchment paper so they don't stick to each other, and seal in a ziplock bag. Store flat in the freezer.To reheat, you can either let thaw in the bag at room temperature, then reheat gently in the microwave (don't overdo it or they will get tough.) Or you can re-grill the roti straight from frozen, using the same method as the first time.
Nutrition Facts : ServingSize 1 roti, Calories 252 kcal, Carbohydrate 30 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 491 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g
ROTI
An authentic roti bread recipe, brilliant to serve with curries, making a good alternative to rice.
Provided by Helen Mills
Categories Cakes and baking
Yield Makes 6
Number Of Ingredients 3
Steps:
- Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) - add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes.
- On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20 pence coin (about 2mm), using a rolling pin.
- Brush the bottom third of one of the roti with oil using a pastry brush, dust with a little extra flour and fold the oiled third towards the middle. Repeat with the top third, fold inwards again. Give the roti a quarter turn (90 degrees) and repeat the folding process - you should end up with a rough square. Leave to rest while you make the remaining five rotis.
- Heat a little oil in a heavy-based pan. Using a rolling pin, roll out one of the roti thinly and then fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a few minutes, until it too is puffed and speckled brown. Remove from the pan, allowing the roti to cool for a few seconds, then fold into four. Wrap in a clean tea towel placed in a colander until ready to eat. Repeat until all the roti are cooked. Serve warm.
CHICKEN ROTI
Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
Provided by Imma
Categories Main
Time 55m
Number Of Ingredients 23
Steps:
- Place chicken in a large bowl or sauce pan
- then add salt, garlic, thyme, white pepper and curry powder
- Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
- When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
- Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
- Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
- Adjust for salt, pepper and thickness with more more broth.
Nutrition Facts : Calories 333 kcal, Carbohydrate 16 g, Protein 12 g, Fat 25 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 580 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
BUSS UP SHUT PARATHA ROTI RECIPE
Buss Up Shut Paratha Roti - a Trinidad version that is Super Soft, Messy and Tasty. Pair it with Channa Curry and Aloo or Trinidad Chicken Roti.
Provided by Imma
Categories Sides
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl mix together the flour, sugar, baking powder and salt.
- Then make a well then add oil, followed by warm water, knead dough for about 30 seconds to 1 minute to form soft and sticky dough.
- Divide dough into 6 equal pieces. Set aside and let it rest for 15- 30 minutes
- The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender paratha.
- Place each one piece on a heavily floured board and roll out dough into a circle. They do not have to be perfect circles.
- Using your fingers or knife rub shortening/ butter (about a tablespoon) on the surface of the dough, lightly sprinkle with flour.
- Using a knife make an opening from the center of the dough roll dough clockwise to form a cone.
- Pleat the ends into bottom of cone and push cone tip inwards. Place in an oil pan and cover with damp clothe.
- Repeat this process for other 5 pieces of dough. Oil each piece to prevent dough from drying out.
- Let it rest for about 2 hours or more covered.
- When ready to cook, heat up griddle, crepe pan or tawah to medium heat.
- Gently flatten out each cone and roll out. Begin rolling out the dough from the center working outwards.
- Rotate the dough out each time you roll it. This helps to make a perfect circle, about 10 inch circles, make sure they are thin at the edges.
- Gently place dough on the griddle (I used crepe pan to make paratha- a skillet will work as well).
- Heavily oil the other side of the dough making sure you oil the edges too.
- Cook until tiny bubbles / air pockets appear on the top of the roti, then flip dough.
- Making the torn up shirts can be achieved in several ways
- Crush paratha with two spatulas while still on the griddle
- Place paratha in a large bowl with a lid and shake the heck out of it
- Place in a clean cloth cover and shake it up.
- Serve warm.
Nutrition Facts : Calories 408 kcal, Carbohydrate 48 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 52 mg, Sodium 675 mg, Fiber 1 g, ServingSize 1 serving
TRINIDAD ROTI BREAD # 2
Make and share this Trinidad Roti Bread # 2 recipe from Food.com.
Provided by jenny butt
Categories Curries
Time 3h
Yield 4 roti, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together warm water, yeast,sugar in bowl.
- Sift together flour. baking powder, & salt into another bowl.
- Stir to mix & make a well in centre.
- Add yeast mixture & enough water to make a smooth , malleable but firm dough.
- dough must not be too sticky or too stiff.
- Cover dough with cloth and allow to stand for 1 hour allowing dough to rise.
- when risen, pinch off golf size portions of the dough
- Form into balls in your hands.
- Roll out balls (1 by one )on a floured board into thin flat circles.
- Brush or spray griddle with oil & heat until hot.
- Cook the roti one at a time until brown on both sides for about 1 1/2 - 2 mins per side.
- As you cook the roti, make sure the griddle stays coated with oil.
- Keep warm until ready to serve.
- To serve fill centre of roti with curry of choice, fold over, wrap, eat & enjoy.
Nutrition Facts : Calories 277.8, Fat 7.4, SaturatedFat 1, Sodium 222.6, Carbohydrate 45.8, Fiber 1.9, Sugar 1.2, Protein 6.5
PARATHA ROTI (BUSS UP SHUT)
This flaky flatbread is what you'd eat for special occasions since it's a bit of work, but it's worth the effort. Layering the ghee throughout the dough gives a super flaky and tasty bread. The recipe below is an adjusted version of that from Ria's kitchen.
Provided by Scienchef
Time 1h30m
Number Of Ingredients 7
Steps:
- Mix the flour, baking powder, salt, and sugar. Add the water gradually to make a dough. The dough will be slightly sticky and very flexible. However, after some gentle kneading it should come clean off your hands. Knead the dough together until it comes together in a nice ball, don't knead it any further.
- Leave to rest for at least 15 minutes to relax the gluten.
- Split the dough into 4 separate balls to make 4 paratha roti with a diameter of about 22cm each. Adjust the number of portions based on your pan size.
- Roll out the dough in flat circles. It will be slightly sticky, so use ample flour.
- Cover the dough with a thin layer of ghee, make sure to spread it out evenly.
- Lightly dust the top with a little flour (this makes it easier to roll).
- Now make a cut from the center of the dough circle to the outside and start rolling the dough from that cut in a circle to the other side of the cut (see image in the post). You will end up with a cone. Ensure that the bottom doesn't have fat sticking out, stretch the outer layer of dough to cover the inner layers. Now push the pointy top of the cone inside to tighten and dust with some flour. Pushing it into the middle helps create all those dough layers!
- Leave to rest for another 15-30 minutes, even better would be at least an hour. A longer resting period makes it easier to roll out the dough.
- Heat a flat baking surface on a medium heat (e.g. using a tawa).
- Roll out the balls of dough and bake on the flat surface on a medium heat. Coat the top with a thin layer of ghee (or clarified butter). When the top starts getting drier, turn the dough around. Again, cover the topside with a thin layer of ghee.
- Towards the end, when the dough starts to be cooked through, take two spatulas and loosen the paratha by inwards pushing on the sides of the paratha. Due to all the rolling you should have made layers of dough with fat in between. By 'beating' the paratha and folding it together you help all the layers get loose and flaky.
- You want the different layers to separate, so crinkle and beat until you see them coming apart. The paratha is ready once it has turned slightly brown and a loosened up structure.
CARIBBEAN TRINIDAD ROTI
These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.
Provided by Member 610488
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 26
Steps:
- Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
- Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
- Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
- To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
- Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
- SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
- CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.
More about "trinidad roti bread 2 food"
ROOMALI ROTI/TRINIDADIAN DOSTI ROTI - HOME-MADE FOOD IDEAS ...
From kuttybear-toddlerfoodideas.blogspot.com
Estimated Reading Time 2 mins
TRINIDAD PARATHA ROTI (BUSS UP SHUT) - COOKING WITH RIA
From cookingwithria.com
Reviews 27Estimated Reading Time 8 mins
10 MOST POPULAR TRINIDADIAN DISHES - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 5 mins
TRINIDAD SADA ROTI (PLAIN) - COOKING WITH RIA
From cookingwithria.com
Ratings 6Calories 115 per servingCategory Breakfast, Dinner, Lunch
- Make a well in the flour and add water gradually until the dough looks shaggy. Mix and knead with your hands until the dough is smooth, medium soft and not sticky, 3 to 4 mins. Watch my detailed YouTube Video on how to accomplish this. Cover and set aside at room temperature for at least 15-30 minutes.
- Divide the dough into four equal pieces. Shape each piece into a ball by rolling each between the palm of your hands, applying gentle pressure until the balls are smooth and without cracks--squeeze it at the top to seal properly. Cover the dough balls loosely with a cloth and let rest for a minimum of 5-10 minutes.
- When you are ready to cook the roti(hopefully the dough is ready as well), heat the tawa, dry cast-iron skillet or griddle over medium heat until hot.
10 STREET FOODS YOU HAVE TO TRY IN TRINIDAD AND TOBAGO
From matadornetwork.com
Author Suzanne BhaganPublished 2015-12-28Estimated Reading Time 5 mins
- Souse. Souse is really pig feet, also known as trotters, or chicken feet which are first boiled then pickled in a sauce spiked with lime juice, pimento peppers and hot peppers and scattered with wafer thin cucumber and onion slices.
- Corn soup. We’re not talking a wimpy, thin brothy version here, but a hearty soup filled with chunky vegetables and salted meats. Corn soup is the pick-me-up street food after spending hours dancing at the nightclub or at an outdoor party or fete.
- Chow. What do you do if you pick some fruit but it isn’t ripe enough? Instead of throwing it away, locals cut half-ripe fruit into bite-size chunks and season it with generous helpings of salt, black pepper, lime juice and chopped hot peppers, chandon beni and garlic.
- Bake and shark. Although there’s usually some contention among Maracas Bay locals about whether it’s called bake and shark or shark and bake, everyone agrees that it’s one of the best fish sandwiches you’ll ever have.
- Black pudding. Black pudding is not for the finicky, but the adventurous foodie. It’s basically fresh pig’s blood and liver seasoned with salt, pepper, ground spices and green herbs, stuffed into a casing and boiled until the filling coagulates into a meaty sausage.
- Doubles. Doubles is the ultimate street food in Trinidad and Tobago. You literally eat it on the spot. Because it’s cheap, fast and readily available, locals have it for breakfast, lunch and dinner.
- Crab and dumpling. If you’re on the smaller and more laid-back sister isle of Tobago, then you have to try its signature dish, crab and dumplings. Local crab is curried with freshly squeezed coconut milk and served with dense boiled or fried flour dumplings which soak up the spicy sauce.
- Roti. Roti, like doubles, is another Indian-inspired street food. It’s a favorite with office workers because you can grab it and go. Usually, when you order a roti, a huge dhalpuri is folded into a massive rectangle bursting with flavor.
- Indian delicacies. When it comes to street food in South and Central Trinidad, fried, Indian-inspired snacks win hands down. There’s so much to choose from but locals love pholourie, little fried dough balls that are super addictive, especially when drizzled with sweet and spicy mango or tamarind chutney.
- Bake and buljol. Because language in Trinidad and Tobago is a very fluid thing, bake can be fried, as in bake and shark, or baked in an oven, as in coconut bake.
TRINIDAD FOOD: 20 POPULAR DISHES IN TRINIDAD AND TOBAGO ...
From zenhealth.net
- Doubles. Doubles is the most popular street food in T&T; enjoyed throughout the day, but especially for breakfast. It averages about $1 USD. It contains two fried bara (hence the name doubles) made with flour, baking powder, yeast, and turmeric.
- Bake and shark. Another incredibly popular street food in T&T is fried bake and shark. It’s the best breakfast after an early morning beach run along the north coast.
- Sada roti. Here’s another classic Trinidad breakfast: sada roti. The roti is made with flour, baking powder and water and is rolled out into a flat, thin circle.
- Coconut bake. Coconut bake has a bread-like texture, unlike fried bake. Its ingredients include flour, baking powder, grated coconut meat, coconut milk, oil and yeast.
- Pelau. Pelau – pronounced pay-lah-ow – is an incredibly popular Trini lunch. It’s a one pot recipe made with pigeon peas, rice, veggies, coconut milk, browning, Caribbean seasonings and your choice of meat.
- Dhalpuri. Delicious dhalpuri is a type of roti that’s stuffed with seasoned and ground yellow split peas (dhal). It is cooked on a flat, cast iron griddle or tawa and brushed with oil or butter.
- Buss-up-shut. Paratha roti or buss-up-shut is another popular type of roti (and the third one mentioned in this list). It is made with flour, baking powder and water.
- Crab and dumpling. Curry crab and dumpling is the most popular dish in Tobago. The crab most often used is blue crab (Chesapeake blue crab). It is cleaned, seasoned, and cooked in curry powder, Caribbean green seasoning, garlic, and coconut milk.
- Callaloo. Curry crab is incredibly delicious; but I love crab and callaloo too! Callaloo, on its own, is a spinach side dish made with young taro (or dasheen) leaves, pumpkin, okra, coconut milk and all the seasonings you’ll expect in Trinidad food.
- Fried rice, macaroni pie and more. Callaloo goes really well with Trini-style fried rice, macaroni pie, plantains and so much more. Trini fried rice is made with rice, carrots, sweet peppers, and Caribbean green seasonings plus other veggies like ochro (okra), bodi (long beans) and cauliflower.
FOOD; TRINIDAD ON THE HUDSON CAPTION: - THE NEW YORK TIMES
From nytimes.com
Estimated Reading Time 8 mins
MAKE ROOM FOR SADA ROTI, PITA BREAD. - CARIBBEANPOT.COM
From caribbeanpot.com
4/5 (57)Total Time 17 minsEstimated Reading Time 7 mins
TASTEFULLY VEGGIE ...: MAIDA ROTI (NAAN STYLE BREAD)
From tastefullyveggie.blogspot.com
Estimated Reading Time 2 mins
TRINIDADIAN ROTI RECIPE BY TASTY | RECIPE | ROTI RECIPE ...
From pinterest.com
88% (371)Servings 10
TRINI FOOD AND CULTURE: ROTI
From trinidadfood.blogspot.com
Estimated Reading Time 30 secs
6 MOST POPULAR CARIBBEAN BREADS - TASTEATLAS
From tasteatlas.com
Estimated Reading Time 3 mins
WHAT IS A WEST INDIAN ROTI FLATBREAD? - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 4 mins
TRINIDAD CARNIVAL: 5 MUST TRY FOODS - CRUZAN FOODIE
From cruzanfoodie.com
Reviews 3Estimated Reading Time 6 mins
TRINI FOOD - GOAT ROTI CHRONICLES
ALI’S TRINIDAD ROTI SHOP - 162 PHOTOS & 309 REVIEWS ...
From yelp.ca
4/5 (309)Phone (718) 783-0316Cuisine Trinidadian
TRINIDAD OFFERS DELICIOUS FRIED FOOD - VAGABOND SUMMER
From vagabondsummer.com
Estimated Reading Time 2 mins
TRINIDAD HOUSE OF FLAVOR - BALTIMORE, MD RESTAURANT | MENU ...
From seamless.com
TRINIDAD ROTI BREAD 2 RECIPES
From tfrecipes.com
DOUBLES 2 - TRINIDAD FOOD RECIPES - GOOGLE SEARCH
From sites.google.com
TRINBAGONIAN DOSTI ROTI (2-IN-1 ROTI) RECIPE | ROTI RECIPE ...
From pinterest.ca
SIMPLE SPELT ROTI RECIPE - FOOD NEWS
From foodnewsnews.com
TRINIDAD ROTI BREAD RECIPES
From tfrecipes.com
ROTI 2000 (UNLEAVENED BAKED VEGETABLE BREAD) RECIPE - FOOD ...
From foodnewsnews.com
SADA ROTI 2 - TRINIDAD FOOD RECIPES
From sites.google.com
RECIPE FOR TRINIDAD ROTI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARIBBEAN FOOD: 10 BEST DISHES FROM TRINIDAD | ISLANDS
WHAT IS TRINIDAD ROTI? – IDSEMERGENCYMANAGEMENT.COM
From idsemergencymanagement.com
CARIBBEAN—TRINIDAD FLAT BREAD - LITLOVERS
From litlovers.com
67 TRINI DISHES IDEAS | TRINI FOOD, CARIBBEAN RECIPES ...
From pinterest.ca
HOME - TRINI ROTI SHACK - TRINIDAD ONLINE ROTI SHOP UK
From trinirotishop.com
TRINIDAD ROTI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES – PAGE 2 – WE TRINI FOOD
From wetrinifood.com
TRINIDAD ROTI FOOD - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love