Some recipes are keepers from the minute you read them. These rotis? Another way to re-purpose plantains, especially ripe, sweet ones is everything. Thank you for an awesome book, guys.
Not to mention easy to craft. I like the fact that what I’ve always known as Nigerian ingredients can undergo a transformation that retains the essence of the familiar but also accentuates nuances and character elements I may not have seen or experienced before.
These flatbreads make me think of boiled plantain, roasted plantain all at once.
Roti (also known as chapati) is an Indian Subcontinent flat bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka , Maldives and Bangladesh. It is also consumed in parts of South Africa, the southern Caribbean, particularly in Trinidad and Tobago, Guyana, and Suriname, and Fiji. Its defining characteristic is that it is unleavened; Source
The recipe calls for blending boiled ripe plantains with water and making a dough of it.
I’ve made this half a dozen times since Thanksgiving. Here’s what I’ve been doing, a bit different from the
You begin with ripe plantains, boiled till soft.
{The Groundnut cookbook ratios are 1 plantain to 200ml water, 300g plain flour and 1 teaspoon of salt}
Top and tail the plantains then slash along the length so the skin is split but don’t remove. Cook the plantains for 10 minutes and leave for a minute to cool before peeling.
Tip: You can freeze excess mashed plantain in portion sizes till ready to use.
Then you blend with water till smooth.
Tip: you can mash instead. This will add some texture to the bread – note though, some bits may stick to your rolling pin or press but nothing a bit of flour won’t sort out
Combine the blended plantain with flour and a pinch of salt.
And mix till a dough forms. If required, add more flour, kneading till the dough is dry enough to roll out.
Form into golf-sized balls.
Allow rest for a few minutes so the gluten relaxes and the dough is easier to handle, then roll out – aim for 4mm thick rounds.
Heat up a pan – I now use my crepe pan. Place one flatbread at a time and cover with a lid. This creates steam in the pan and helps create air pockets.
Flip the bread after 30 – 40 seconds and cover the pan again. Remove from pan and repeat till all the dough is used up. Sometimes flour collects in the pan and makes it all smoky – wipe with a piece of dry kitchen paper to prevent burning.
Enjoy. Sometimes I make a wrap…
…sometimes, I tear chunks off and dunk in soup or dip in a palm oil sauce – you get the beautiful contrast of sweet and doughy with against spice (in the case of pepper soup).
I love it, absolutely love it. As do a lot of family and friends. In fact, I’m off to make some as we speak, using leftover, frozen mashed plantain.
What do you think? How would you eat it? Pray tell.
Mmmmmm, love roti! And I always have access to lots of plantains here in South America.
Saw your sot on food 52 about tomato powder but don’t see it on your site.
I love ALL kinds of food & cook food from several countries but not Nigeria, not yet anyway. Thanks for the inspiration.
I’ve just put it up! Thanks for the motivation :).
Can u use plantain flour instead of plantain? If yes, do i need to add additional flour??? I have high blood sugar so i want to bring it down by avoiding carbs.
Hi Irene – I don’t know if that’s possible as I haven’t tried it. I would suggest a mix of plantain and white flour if you really want to go ahead. Let me know how it goes if you do.
I cannot wait to try this! I’ve had the Groundnut cookbook in my amazon basket for ages trying to justify buying yet another cookbook. I make Trinidadian roti (buss-up-shut) and curry and its a firm favorite at home but it takes quite a bit of time and prep this looks so much easier in comparison!
I absolutely love the texture of this from the photos. I can’t wait to try this out! What’s that soup you’ve got going on? Looks delish!
Thank you – it is beautiful. That’s coconut pepper soup with prawns if I remember right. Thank you 🙂
I want to recreate this experience! Recipe for the coconut prawn peppersoup please ?
Hi dear. I pureed the fresh prawn heads in water, strained out and reserved the liquid but discarded the chaff. Then I added this to regular pepper soup mix with a touch of coconut powder or coconut milk and allowed cook as normal.