Fragrant Bermuda Roti
by Wendy Wilkinson and Donna Lee
Adapted from Morgan Freeman and Friends, Caribbean Cooking for a Cause

Roti are a staple of Indo-Caribbean fast food. They are griddle-baked
flat bread, usually made with whole wheat flour. It is either torn
apart for dipping in curries, or rolled up like a burrito. If
unavailable in your area, substitute soft corn or wheat tortillas.

Substitute equal amounts of vegetables or other protein for the tofu.

Ingredients
1/2 c vegetable oil
1 1/2 lg onions, very finely chopped
4 cloves garlic, chopped
1 t finely chopped fresh ginger
2 t ground coriander
1 t ground turmeric
1 t ground cumin
1 t garam masala
1/2 cayenne pepper
2 1/2 c water
4 med tomatoes, chopped
Salt and freshly ground black pepper
2 pounds tofu, cut into bite-size pieces
3/4 pound potatoes, peeled and diced
8 roti wrappers (see description, above)

Instructions
Heat the oil in a heavy skillet over medium heat. Add the onions and
cook for 15 to 20 minutes, or until deep brown. Add the garlic and
ginger and cook for 1 minute, or until fragrant. Add the coriander and
stir for 1 minute to blend. Reduce the heat to low, add the turmeric,
cumin, garam masala, and cayenne and cook for 10 minutes. Increase the
heat to medium-high, add 1 cup of the water, and cook for 10 minutes,
or until the sauce begins to thicken. Add the tomatoes, stir well, and
cook for 5 minutes. Season to taste with the salt and pepper.

Add the tofu and cook, stirring, for 3 minutes, or until coated with
the onion mixture. Add the potatoes and the remaining 1 1/2 cups
water. Cook for about 10 minutes, or until the potatoes are tender.

To heat the wrappers, heat a griddle or large skillet over high heat.
Working one at a time, brush both sides of the wrappers lightly with
vegetable oil and cook for about 2 minutes on each side. As each
wrapper is done, transfer to greaseproof paper.

To assemble the dish, spoon equal portions of curry onto the wrappers,
garnish with the cilantro, and fold over. Serve hot.