Chickpea and potato curry, torn roti (channa, aloo & buss-up-shut)
A golden, fragrant curry of chickpeas and potatoes, simmered with Trinidadian curry and toasted cumin (geera), spiked with a hint of scotch bonnet. Eaten with a paratha roti that you 'tear' (buss-up-shut) to soak up the sauce.
A golden, fragrant curry of chickpeas and potatoes, simmered with Trinidadian curry and toasted cumin (geera), spiked with a hint of scotch bonnet. Eaten with a paratha roti that you 'tear' (buss-up-shut) to soak up the sauce.
Trinidad is in my blood, you gotta know that. On Sundays at our place, you could smell toasted geera and curry blocks away. My mother made her channa and aloo, and the roti, we'd slap it on the griddle to tear it into shreds — we call that buss-up-shut, like a torn shirt. You take a piece, you grab the curry with it, no fork, just fingers. A pinch of scotch bonnet to wake it all up, and then, believe me, you've tasted my island without leaving Queens.
- •Chickpeas (channa) — one large cup, soaked (protein base)
- •Potatoes (aloo) — two or three (softness, satiety)
- •Trinidadian curry powder — several spoonfuls (signature spice)
- •Toasted cumin (geera) — one spoonful (toasted aroma)
- •Garlic, onion, thyme — as much as you like (aromatic base)
- •Scotch bonnet pepper — one, whole (heat)
- •Chadon beni (or cilantro) — one bunch (herbaceous freshness)
- •Paratha roti — for the table (bread for dipping)
Chickpea and potato curry, torn roti (channa, aloo & buss-up-shut)
A golden, fragrant curry of chickpeas and potatoes, simmered with Trinidadian curry and toasted cumin (geera), spiked with a hint of scotch bonnet. Eaten with a paratha roti that you 'tear' (buss-up-shut) to soak up the sauce.
Why this dish? Phife Dawg, 'Trinidad Wins Again', was proud of his Trinidadian roots through his mother, poet Cheryl Boyce-Taylor. Curry channa (chickpeas) and aloo (potatoes) wrapped in a soft roti is the comfort dish of Trinidadian families in New York, the weekend reunion meal (the 'lime', the get-together among close ones).
Trinidad is in my blood, you gotta know that. On Sundays at our place, you could smell toasted geera and curry blocks away. My mother made her channa and aloo, and the roti, we'd slap it on the griddle to tear it into shreds — we call that buss-up-shut, like a torn shirt. You take a piece, you grab the curry with it, no fork, just fingers. A pinch of scotch bonnet to wake it all up, and then, believe me, you've tasted my island without leaving Queens.
Ingredients (period version)
- Chickpeas (channa) — one large cup, soaked (protein base)
- Potatoes (aloo) — two or three (softness, satiety)
- Trinidadian curry powder — several spoonfuls (signature spice)
- Toasted cumin (geera) — one spoonful (toasted aroma)
- Garlic, onion, thyme — as much as you like (aromatic base)
- Scotch bonnet pepper — one, whole (heat)
- Chadon beni (or cilantro) — one bunch (herbaceous freshness)
- Paratha roti — for the table (bread for dipping)
Ingredients
- Canned chickpeas — 2 cans (drained) (protein base)
- Potatoes — 3 medium, cubed (softness, satiety)
- Curry powder (Madras/Trinidadian style) — 3 tbsp (signature spice)
- Ground cumin — 1 tsp (toasted aroma)
- Garlic (4 cloves), onion (1), thyme — to taste (aromatic base)
- Scotch bonnet pepper — 1 whole (unpierced for less heat) (heat)
- Fresh cilantro — 1 bunch (herbaceous freshness)
- Paratha roti (or thick wheat tortillas) — 4 (bread for dipping)
Method
- Mix the curry powder with a little water to form a paste.
- Sauté onion, garlic and thyme in oil, then add the curry paste and cumin; let the spice 'cook' for 2 minutes while stirring (key step, the curry should darken).
- Add the cubed potatoes, coat, add water to cover.
- Add the chickpeas and the whole scotch bonnet; simmer for 25-30 minutes until the potatoes are tender and the sauce thick.
- Salt, remove the pepper, sprinkle with cilantro.
- Reheat the roti, slap them to make them flaky (buss-up-shut), and serve the curry alongside for dipping by hand.
How it was made : Trinidadian curry is the legacy of workers who came from India in the 19th century, blended with Caribbean ingredients. Buss-up-shut roti (a corruption of 'bust-up shirt') is cooked on a greased griddle then slapped to shred it. In New York, the Caribbean neighborhoods of Queens and Brooklyn have kept these traditions very much alive: roti shops are neighborhood institutions.
The contemporary twist : Plated as a generous 'bowl', golden curry in the center, shredded roti in a crown, cilantro and a lime wedge. A mild version without pepper for kids, with the scotch bonnet served on the side.
Sources : Ramin Ganeshram, Sweet Hands: Island Cooking from Trinidad & Tobago
A Tribe Called Quest · Charactorium