How to make roti based on your Auntie’s recipe:
- Coordinate part-time a community arts program around Oakwood and Vaughan. Walk over to the Nicey’s Food Mart at the corner before the first session. Buy a bottle of Grace’s Tropical Rhythms Pineapple Ginger juice, a ziploc of kurma, and two packages of Roti Galore plain roti (without the chickpeas).
- Procrastinate for a week and a half.
- On a lazy weekend afternoon, look to see what ingredients you have in your cupboard to make said recipe: garlic cloves, Chatak’s curry masala powder, Unico can of chick peas, McCormick cumin seed, Unico sunflower oil.
- Walk over to your local No Frills for the ingredients you don’t have but need: No Name cumin powder (cause you know the McCormick’s is almost empty), two onions, four potatoes, three habanero peppers, a package of Canadian stewed beef.
- Head back home. Cut up the stewed beef in one inch pieces. Take half an onion, one habanero and a glove of garlic and chop it in the food processor. Add a dash of Maggi’s, a glop of Geeta green seasoning, a drop of Angostura Bitters, the blended onion x habanero x garlic to the beef. In a bowl, let your fingers squeeze the seasoning into the pieces. Worry a little that the one habanero might be too spicey while washing your hands afterwards. Put it in the fridge, let it sit for an hour.
