Vegetable Codfish Roti Recipe

1. Boil the frozen mixed vegetables for 8 minutes. Remove water, cover it, and put aside. Alternatively, you can use the canned mixed vegetables. 2. First, remove the scale from the codfish. Use a knife to separate the scale from the fish and carefully peel off. 3. Alternatively put the codfish to boil in water for 8 minutes. Once cool simply use a knife to remove the scale from the codfish. Now remove the bones, and then dice the codfish into bitable chunks. Cover and put aside until you are ready to use it. 4. Strip wash and dice all the seasonings. Put the ingredients into separate bowls. 5. Gauge your stove on 6, then for one minute, put to heat a frying pot for stewing. Next, add the oil. After a minute add the diced codfish, allow frying for 2 minutes. Add the onions. Allow frying, and then add the other seasonings in 30 seconds. 6. Stir in the ingredients, next add ½ cup of water. Now, this time cover the frying pot well with a proper lid. Allow to simmer for 8 minutes with the gauge on 6. To prepare, cook totals 35 minutes. 7. Add the mixed vegetables, and then the ketchup and you are finish.

1) First, use your cleaned palm and finger, combine flour, sea salt and baking powder in a big bowl. 2) After that, add water in small proportion while kneading the flour into a soft, smooth dough. 3) Next, Allow the dough to stay in the bowl for 20 minutes. 4) After that, cut the dough in 6 pieces equally, and then form each one in a round ball. 5) Use your palms press on the dough to get a 3 inches round flat disc. 6) Now, use a food brush rub one side of flatten dough with oil, and the other side with flour lightly. 7) Put two flattened dough together with the oiled side in the middle. Now, use your palms press on the doughs to get a 4 inches round flat disc. 8) After that, let it stay on a plate or cleaned surface with the floured sides on the outside of the dough for 10 minutes. 9) Get a rolling pin and board ready. Use your hands to rub flour on the rolling pin and board lightly. 10) Put the flatten doughs that’s pressed together on floured board, sprinkle some flour on top, and then roll out a 8 inches round discs. While doing this flip the dough, flour the other side as well. This will prevent sticking. (Note: Do all of them the same time, and then do all cooking at the same time.)

1) Shake off the excess flour. 2) Next, put a big frying pot or skillet on the stove. Put flame on (Medium/Low), and then allow it to get hot for a minute. 3) Cook the flatten doughs until you could see small heat bubbles on top. 4) Use a spatula to flip the cooking dough, and the brush it with oil lightly. Right after that, flip it again and brush the other side with oil lightly as well. 5) Allow cooking for 1 minute and then finished. Store cooked roti between towels to keep warm. Store in refrigerator sealed in a cleaned plastic bag or container for few day.

1) To do CHICKEN ROTI add several tablespoons of stew chicken or curry chicken in the roti wrap, and then fold it tight. (Note: to get a smooth eat use boneless chicken) 2) To do GOAT ROTI add several tablespoons of curry goat meat in the roti wrap, and then fold it tight. 3) To do SALTFISH OR CODFISH ROTI add several tablespoons of codfish stew in the roti wrap, and then fold it tight. You could add mixed vegetables with saltfish to get (MIXED VEGETABLE CODFISH ROTI). 4) To do VEGETABLE ROTI add several tablespoons of steam seasoned vegetables in the roti wrap, and then fold it tight. 5) To do POTATO ROTI add several tablespoons of seasoned baked potato chunks in the roti wrap, and then fold it tight.