Buss Up Shut And Curry Channa Fiesta

Buss Up Shut and Curry Channa Fiesta is a popular Trinidadian dish that combines flaky, torn-up roti (Buss Up Shut) with a flavorful chickpea curry (Curry Channa). This dish is a delightful explosion of flavors and textures that will transport you to the vibrant streets of Trinidad and Tobago.

Buss Up Shut And Curry Channa Fiesta

Ingredients

  • 4 pieces of roti (store-bought or homemade)
  • 2 cups cooked chickpeas
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tomato, diced
  • 1 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 cup coconut milk
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  2. Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
  3. Add the diced tomato and cooked chickpeas to the skillet. Stir to combine with the spices and cook for 5 minutes.
  4. Pour in the coconut milk and season with salt. Simmer for 15-20 minutes, or until the curry has thickened.
  5. While the curry is simmering, warm the roti in a dry skillet or oven until it becomes soft and pliable.
  6. To serve, tear the roti into pieces and place on a platter. Spoon the curry channa over the torn roti and garnish with fresh cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Large skillet Spatula Knife Cutting board Platter

Tools

Oven or skillet for warming roti

Serving suggestions

Serve the Buss Up Shut and Curry Channa Fiesta with a side of tangy tamarind chutney and a refreshing cucumber salad.

Tips & tricks

For an extra kick of heat, add a finely chopped scotch bonnet pepper to the curry channa.

Cost

$15