USVI Cookbook

One of my favorite things (and I do not generally cook) is Roti. It sounds a little funky, but is really great, tastes very rich but is actually pretty low on the fat and stuff. I made it the night before last for my two tenants, and they loved it too.

I buy about 1 lb of fresh conch for two people

I clean the conch by washing it, cutting off any off-shoots or ends....basically the parts that feel very tough. I do not peel the entire conch (I did the first time and ended up with about a teaspoon worth of conch.....

Cut conch into bite sized pieces and put into a large pot with enough water to cover the conch. Add 3 whole cloves of garlic and 1 good sized lime (just the juice). Bring to a boil, then reduce to a very low boil. Let it cook for about 2.5 hours.

While waiting, peel and cut one large white potato per person, and any other roots that are on sale (i.e. the pink colored yams, regular yams/sweet potato, yucca root, whatever. Add into the slowly boiling conch along with 4 tablespoons of Jamaican Curry powder and 1/2 tsp. of salt, juice from another lime. I also like to add 1 ripe plantain to get the hot and sweet mix.

Boil until the conch is tender, and the white potatoes have started to break down and thicken the mixture.

Take white wheat tortillas, and steam them on both sides on a rack over boiling water. Take the soft tortillas that have been steamed, and put a good amount of the conch mixture in the middle. Squeeze the top shut, kind of like a steamed dumpling at a Chinese restaurant. Serve with rice and salad.

I don't know if this sounds hard, but it really is fast and easy. There are lots of variations on roti, like putting stir fried carrot slivers, cabbage etc. on top of the conch mixture before serving.

The feedback I have gotten so far is that it is far better than lobster, and no one has ever said 'no' about taking some home.

Believe me. If I can make it, anybody can. I am completely lost in a kitchen, but have whipped this up twice, this second time it really took only a little time as most of the time is spent boiling the conch. Oh! This time I also put some cilantro in it, and it was really great.

Okay. That is my only recipe, so I hope it helps.

Best wishes,

Dan

Jen: Local cooking is heavy on starchy carbs- rice, mac and cheese, "ground provisions" like local sweet potato (not like yam at all) and tania, fungi (boiled corn meal, usually with okra) etc. that fill people up. Meats include chicken, mutton (goat), beef and pork parts like- pig tail, oxtail, souse. Also local pot fish (boiled or fried) and when it is pay day- lobster and conch. Everything is cooked to death! I once ordered a hamburger medium-rare and it came out very well done. When I humbly questioned him, the cook stared at me and said, "You can't eat it like that." No apologies or nuffin! Salad is iceberg lettuce, tomato and onion with a ton of dressing. Portions are huge. You will see quickly why diabetes and high blood pressure are the biggest health concerns in the territory. If you are from the south, you will find it very similar to the comfort foods you were reared on. 😉 Food is a very important part of the culture, and it is difficult to go anywhere without being offered something to eat. I think I'll go find a johnny cake right now...

There is a local cookbook--put out by someone at or connected with and/or it was published by UVI--it is local food made healthier. The intent was to show how local food could be prepared in a healthier manner--less fat, less sugar, salt, etc. I haven't used it, and am not on island so I can't tell you the name of the book. It is a loose-page with a plastic binding type of book, not hardcover--I got my copy this spring at the Whim/Landmark gift shop, probably for about $5. It is relatively new, and has local food, might even be called Native Food Cookbook.

Here's a recipe for Roti with Curried Chicken filling that I found on the St. Croix Source web site. I haven't tried it yet but plan to very soon. I would also serve this in the steamed, white flour tortillas that Dan described rather than attempt to make Roti bread from scratch.
If there are others here that have their own Roti filling recipes, I'd love to read about them. I would like to duplicate the Roti that I had at a vendor's booth at the Whim's Starving Artist sale. I ended up copying Becky's food order (I was behind her in line) and getting a mixture of shrimp and veggie filling. It was wonderful. 🙂

Roti - Curried Chicken Filling

2 lbs. boneless, skinless chicken breast, cut into bite-sized cubes
1 clove garlic, chopped
2 scallions, finely chopped
1 teaspoon chopped hot pepper
1 teaspoon salt
3 tablespoon curry powder
1 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup water

Combine all ingredients except oil and water in a large mixing bowl. Mix well. Marinate for at least 2 hours, preferably overnight, in the refrigerator. When ready to prepare, heat oil medium-high in a fry pan. Add the chicken mixture and cook, stirring constantly, for 5 minutes. Add water, then cook on low for about 5 minutes, or until chicken is tender. Fold 2 to 3 tablespoons of filling inside each roti bread; serve immediately.
Makes 6 servings. Per serving: 150 calories, 7 gms fat (44 percent fat calories), 48 mg cholesterol, 400 mg sodium.

Here's the link to the Food page on the St. Croix Source website:

http://www.onepaper.com/stcroixvi/?v=d&i=&s=Lifestyles:Food&p=%28null%29

My copy of this book is the revised edition of 1994 which has probably been updated since then. It is called, "Native Recipes" and can be obtained from the Cooperative Extension of UVI on STX, telephone number 778-0246.

Any kind of curry can be packed in a roti casing but I'm not a big fan of the typical West Indian curry powders. preferring the East Indian pastes for a much more distinctive and rich flavour. Cheers!

Yes, I think my copy was a newer revised version. As I recall (since I am not on island right now) there was a significant intro or preface which stressed the changes/revisions in ingredients and cooking methods with the goal of creating native/local dishes suitable for the many folks dealing with or trying to prevent the hypertension/diabetes/cardivascular problems so prevalent in the local populations, while still keeping the same traditional flavors and familiar meals. There must have been some things that looked good to me, or I would not have purchased it!

You might like to investigate the Hispanic blending of local foods. There is a lot of variety in VI foods reflecting the multi cultural make up of the islands.