~417 cal · 10g protein · 69g carbs · 11g fat (estimated, per serving)
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Soft flatbread beside smoky mashed tomato
🇬🇾 Demerara (Georgetown)
Guyana's Indo-Caribbean kitchens gave the morning table sada roti and choka: a plain puffed griddle bread paired with vegetables charred over open flame and mashed with garlic, onion, and hot pepper. Tomato choka, smoky and bright, is the everyday favorite, scooped up with pieces of warm roti.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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2.5 cups all-purpose flour
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1.5 tsp baking powder
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1 cup warm water
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4 ripe tomatoes
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4 cloves garlic
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1/2 onion
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3 tbsp neutral oil
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to taste hot pepper and salt
Instructions
1
Mix the flour, baking powder, and salt with warm water into a soft dough; rest 15 minutes, then divide and roll into rounds.
2
Griddle each roti on a hot tawa until it puffs and shows brown spots, brushing lightly with oil.
3
Char the whole tomatoes over an open flame or under a broiler until blackened and collapsing, then peel.
4
Mash the tomatoes with raw garlic, onion, and hot pepper; sizzle oil and pour over, then serve with the warm roti.
Guyanese Indo-Caribbean home cooking.
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🌏 While it simmers — know your destination
📍
Demerara (Georgetown). Where pepperpot simmers from Christmas Eve to New Year.
🗺️
Guyana. Where the Caribbean meets the Amazon in one pot.
🌍
South America. Andes, Amazon, and Atlantic all on one plate.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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