Recipe
🍳 BREAKFAST
Sada Roti with Tomato Choka
Soft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
Guyanese · medium · serves 4
prep 20 min · cook 20 min
~417 cal · 10g protein · 69g carbs · 11g fat · 4g fiber · 4g sugars · 2g sat fat (estimated, per serving)
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Sada roti with tomato choka is an everyday breakfast in Guyana and across the wider Indo-Caribbean, a legacy of the indentured Indian labourers who reshaped the region's cooking. It is humble, vegan, and deeply satisfying.
Sada roti is a soft, plain griddle-baked flatbread, cooked on a tawa until it puffs and chars in spots. Alongside it goes choka, in which tomatoes (and often garlic) are roasted directly over an open flame until blistered and smoky, then mashed with onion and a sizzle of hot oil.
The soft bread torn and dipped into the smoky, garlicky choka is simple perfection. It is the kind of breakfast that turns a few cheap ingredients into something satisfying.
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Make it yours
✓ Naturally vegetarian, vegan and dairy-, nut-, egg- and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 4
2.5 cups all-purpose flour
1.5 tsp baking powder
1 cup warm water
4 ripe tomatoes
4 cloves garlic
1/2 onion
3 tbsp
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). Demerara, around Georgetown, simmers pepperpot from Christmas Eve into the new year, a dark meat stew preserved by cassareep, the bitter reduced cassava syrup inherited from Indigenous cooking. Indian, African, and Portuguese lines meet in curry, roti, and cook-up rice.
🗺️
Guyana. The Lokono original is an everyday pot, replenished with whatever meat comes in and boiled up again each day, rather than the Christmas dish it has become for many Guyanese households. Guyana names three national dishes rather than one: pepperpot, chicken curry and cook-up rice, which is a fair summary of a country with Amerindian, Indian and African kitchens side by side.
🌍
South America. South America's cooking follows its dramatic geography, potatoes and quinoa in the high Andes, cassava and river fish in the Amazon basin, and grass-fed beef on the pampas. Indigenous ingredients like maize, ají peppers, and cacao meet Spanish, Portuguese, African, Italian, and Japanese influences brought by five centuries of migration. Ceviche, feijoada, arepas, and the smoke of the asado are its most beloved icons.
The story behind this dish is up top, worth a read while the pot works.
More from Guyana
Guyanese PepperpotMeat slow-simmered in cassareep, cinnamon, and hot pepper until glossy black, the Amerindian-rooted Christmas classic.
Cook-up RiceA one-pot of rice and peas simmered in coconut milk with meat and herbs, Guyana's Saturday-night comfort dish.
Cassava PoneA dense, chewy bake of grated cassava, coconut, and warm spice, a much-loved Guyanese teatime slice.
Browse all Guyana recipes →
Good to know
You’ll need: Griddle or flat pan, Rolling pin.
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
Make it a Guyana meal
MaubyDrink
Cassava PoneDessert
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Frequently asked questions
What is Sada Roti with Tomato Choka?
Soft griddled flatbread torn and dipped into smoky fire-roasted tomato choka sharpened with garlic and onion, a vegan Guyanese classic.
Where does Sada Roti with Tomato Choka come from?
Sada Roti with Tomato Choka is a Guyanese dish from Demerara (Georgetown), Guyana.
Can Sada Roti with Tomato Choka be made vegan, gluten-free, or dairy-free?
This Sada Roti with Tomato Choka recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Sada Roti with Tomato Choka safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Sada Roti with Tomato Choka take to make?
About 40 minutes total (20 minutes prep, 20 minutes cooking), serving 4.
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