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Ingredients
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Ital Stew (main)
Cauliflower & Chive Roti (v*)
Method
Ital Stew (main)
- 1
Prepare aromatics and vegetables
Peel and thinly slice the onion. Mince the garlic and ginger. Deseed and finely chop the scotch bonnet (leave seeds if you want more heat). Peel and cut carrots into 1/2-inch rounds. Peel and cube the yam or sweet potato into 1-inch pieces. Core and thinly slice the red bell pepper. Chop the thyme and slice the scallions, keeping whites and greens separate.
- 2
- 3
Add aromatics and spices
Add the minced garlic, grated ginger, and chopped scotch bonnet. Sauté 1 minute until fragrant. Stir in 0.5 tsp ground allspice, 1 tsp black pepper, and 1 tsp salt. Cook another 30 seconds to bloom the spices.
- 4
Build the stew
Add the carrot rounds, yam/sweet potato cubes, and red bell pepper to the pot. Stir to combine and coat with aromatics. Pour in 400 ml coconut milk and 500 ml vegetable stock (or water). Scrape any brown bits from the bottom of the pot. Add the fresh thyme stems and the scallion greens (reserve a few for garnish). Bring to a gentle simmer.
- 5
Simmer until tender
Reduce heat to low, cover partially, and simmer 20–25 minutes until root vegetables are tender when pierced with a fork. Stir occasionally and adjust liquid if it reduces too much (add up to 100 ml water).
- 6
Finish with greens
When vegetables are nearly done, stir in the chopped kale or callaloo. Simmer uncovered 3–5 minutes until greens are wilted but still bright. Taste and adjust seasoning with additional salt or pepper as needed. Squeeze lime juice over the stew just before serving and discard the thyme stems.
Cauliflower & Chive Roti (v*)
- 7
Make the dough
In a large bowl combine 3 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Make a well in the center and add 2 tbs vegetable oil and 3/4 cup cold water. Mix with a fork until a shaggy dough forms, then knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover with a damp towel and rest 20 minutes.
- 8
Prepare the cauliflower-chive filling
While dough rests, finely grate or pulse the cauliflower in a food processor until rice-sized. Place grated cauliflower into a clean kitchen towel and squeeze out excess moisture — you want it relatively dry. Transfer to a bowl and add 4 tbs chopped chives, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until evenly combined.
- 9
Divide and fill
Divide the rested dough into 8 equal pieces (for 8 rotis). Roll each piece into a ball and flatten slightly. Using a rolling pin, roll one ball into a 6-inch circle. Place about 2–3 tbs of the cauliflower-chive filling in the center, spreading it to within 1/2 inch of the edge. Fold the edges up and pleat to seal the filling inside, pinching to close; you should have a filled ball. Flatten gently with your palm and roll carefully into a 7–8 inch flatbread, taking care not to let filling escape. If dough resists, let it rest 5 minutes and continue.
- 10
Cook the rotis
Heat a large cast-iron skillet or heavy nonstick pan over medium heat. Add 1/2 tbs butter (or vegan butter) and swirl to coat. Place one rolled roti in the pan and cook 2–3 minutes until golden brown on the bottom and puffing slightly. Flip and add another 1/2 tbs butter, cook the second side 2–3 minutes until golden and cooked through. Adjust heat as needed to prevent burning; you want a nice golden blistered surface. Repeat with remaining rotis, wiping pan between if needed and adding butter.
- 11
Keep warm and serve
Stack cooked rotis on a plate and cover with a clean towel to keep warm while you finish the batch. Serve warm alongside the Ital Stew; use rotis to scoop up the stew or serve on the side.