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.
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
- 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.
- Stir in the curry powder, ground cumin, ground turmeric, and cayenne pepper. Cook for 1-2 minutes to toast the spices.
- Add the diced tomato and cooked chickpeas to the skillet. Stir to combine with the spices and cook for 5 minutes.
- Pour in the coconut milk and season with salt. Simmer for 15-20 minutes, or until the curry has thickened.
- While the curry is simmering, warm the roti in a dry skillet or oven until it becomes soft and pliable.
- 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