When you think of Suriname, you often think of its delicious cuisine. With the most popular dish: roti. A delicious spicy dish with roti leaves, long beans, potato, seasoned chicken breast, and egg. Because of the potatoes, roti contains a lot of carbohydrates. We went into the kitchen to make a low- carb roti with chicken and we succeeded!
Making low-carb roti
The basis for Surinamese roti is chicken, long beans, roti sheets, and potatoes. Traditional roti is often prepared by frying and boiling the chicken, long beans, and potato separately. We have chosen to prepare everything in one pan. The reason for this is that we have replaced the potato with celeriac. Celeriac has a stronger taste than potato. It is therefore nice to let it simmer with the other ingredients so that it can absorb all the flavors and spices. We also have roti sheets made from coconut flour. Due to these adjustments, a serving contains only 11.3 g of carbohydrates!
You can also use green beans if you can’t find long beans in the toko or supermarket. When making the roti sheets, it is important to add xanthan gum and psyllium husks. These provide elasticity, preventing the sheets from falling apart. I hope you like it!
- 300 gr chicken breast
- 150 gr celeriac or pumpkin
- 200 gr long beans or green beans
- 1 small onion
- 1 clove of garlic
- 3 tbsp masala spices no garam masala
- pinch of chili powder
- 2 tbsp olive oil
- 250 ml of water
- 1 cube of chicken stock
- 2 tbsp tomato puree
- 2 eggs
- 50 gr coconut flour
- 2 tsp psyllium husks
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp butter
- 1 cup hot water approx. 200 ml
- Cut the chicken into cubes and clean the long beans/green beans and celeriac. Then cut the celeriac into cubes and chop the onion and garlic. Add 2 tbsp olive oil to a frying pan and fry the onion and garlic. Then add the masala, chili powder, tomato puree, stock cube and chicken and fry briefly.
- After frying for a few minutes, pour the water into the pan and add the cubes of celeriac and later the long beans/green beans. Lower the heat and let the contents of the pan simmer for 20 minutes with the lid on the pan.
- Meanwhile, make the roti pancakes by mixing the coconut flour, psyllium husks, xanthan gum and salt in a bowl. Add a tablespoon of butter or ghee and then pour the hot water into the bowl while stirring. Finally, knead with your hands into a ball of dough and let the dough rest.
- Divide the dough ball into 4 smaller balls and place a ball between two sheets of baking paper. Roll out the pancake with a rolling pin to the desired thickness and repeat until you have made 4 pancakes.
- Heat a little olive oil or butter in a frying pan. Add a roti pancake and fry it over a medium heat. Bake the pancake on both sides for about 2 minutes, keep a close eye on it, because the pancake can burn quickly.
- When the roti pancakes and chicken are ready, cook 2 eggs as desired. Bring a pan of water to the boil and add the eggs. Boil for 6 to 7 minutes for a soft egg and 8 minutes for a hard egg.
- Divide the pancakes, chicken and eggs between two plates and enjoy!