Spiced Beef and Potato Roti Wraps
Ingredients
For the Beef Filling:
1 lb ground beef
2 medium potatoes (peeled and diced)
1 large onion (chopped)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2 tablespoons curry powder (preferably Caribbean)
1 teaspoon allspice
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon soy sauce
1-2 Scotch bonnet peppers (whole, for heat—adjust to taste)
1 cup beef broth (or water)
2 tablespoons vegetable oil
Fresh cilantro (for garnish)
For the Roti:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup water (adjust as needed)
2 tablespoons vegetable oil (for the dough)
Instructions
1. Prepare the Roti Dough
In a large bowl, combine the flour and salt. Gradually add water and vegetable oil, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for at least 30 minutes.
2. Cook the Beef Filling
Heat Oil: In a large skillet, heat the vegetable oil over medium heat.
Sauté Aromatics: Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes until the onion is translucent.
Brown the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned.
Add Spices and Potatoes: Stir in the curry powder, allspice, salt, and black pepper. Add the diced potatoes and soy sauce, mixing well.
Add Liquid: Pour in the beef broth and add the whole Scotch bonnet peppers. Bring to a simmer and cover the skillet. Cook for about 20-25 minutes, or until the potatoes are tender. Stir occasionally.
Adjust Seasoning: Taste the filling and adjust seasoning as needed. Remove the Scotch bonnet peppers before serving.
3. Cook the Roti
Divide Dough: Divide the rested dough into 4 equal portions. Roll each portion into a ball.
Roll Out: On a lightly floured surface, roll each ball into a thin circle (about 8-10 inches in diameter).
Cook the Roti: Heat a skillet or tawa over medium-high heat. Cook each roti for about 1-2 minutes on each side, or until lightly browned and cooked through. Keep warm in a towel.
4. Assemble the Wraps
Fill the Roti: Place a generous amount of the beef and potato filling in the center of each roti.
Wrap: Fold the sides of the roti over the filling and roll it up tightly to create a wrap.
Garnish: Optionally, garnish with fresh cilantro.
5. Serve
Serve the Spiced Beef and Potato Roti Wraps warm, perfect for a delicious street food experience!
Tips
Storage: Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Roti can be reheated on a skillet.
Spice Level: Adjust the heat by using fewer Scotch bonnet peppers or omitting them for a milder dish.
Variations: Feel free to add other vegetables like peas or carrots to the filling.
Enjoy your flavorful Spiced Beef and Potato Roti Wraps!