Roti is our regularly on the menu, this time not so exciting uitprobeersel but soooooo good. It is

Roti is our regularly on the menu, this time not so exciting uitprobeersel but soooooo good. It is a delicious dish that is easy to make. Often when you are ordering loriblu vegetarian roti omitted in a Surinamese eatery is just the chicken but not replaced by anything else. I make this dish richer by adding to two vegetables. Besides the traditional potatoes, beans and egg I serve stewed eggplant (boulanger mentioned in the Surinamese cuisine) and stewed pumpkin (Pangpoeng mentioned in the Surinamese cuisine). Delicious cuisine together with the roti together so delicious flavors. And of course you eat roti hand! So no cutlery on the table, grabs you by the roti / pancake as it were your food. And dirty hands belong. This dish is not as labor intensive as you can choose to buy at ready rotis. These are for sale at the shop (often loriblu in the freezer). Its quality is very good. Failing that sells C1000 also brand Faja Lobi (although its quality is less than that of the shop). Making your own is also possible. Is quite fun to do but it takes time. I advise you to make multiple and then freezing (possibly folded so that they are less vulnerable). So eat easily loriblu once roti. How to make roti itself is explained here: http://eten-en-drinken.infonu.nl/recepten/9669-roti-het-traditionele-recept.html Madame Jeanette peppers of all colors. Roti is really not difficult to make, use packets of Knorr where potatoes are advised's really a shame. Make the roti prefer the traditional loriblu way. The great secret of roti is: garam masala. loriblu This is really different from curry (which sometimes are advised to spray derlandse recipes). Masala is a blend of spices and for sale at the shop and nowadays also in the larger supermarkets. It is such a well known product that if you ask the shop employee to masala that you can really help. There are several types, ask for the garam masala for roti. Once at home do you exit the herbs in a jar and you can here for years ahead.
Before we begin I still have to tell you about the Madamme Jeanette. This is a pepper that is widely used in the Surinamese cuisine. With a pepper beside a hot also a very specific taste that thinking really not gone in Surinam recipes. Of course, this recipe is also delicious without the pepper but actually hear you cook with a pepper. If you like spicy food, I suggest you keep it highly. Because many people find the hot pepper I have the recipes kept neutral. For children this is more convenient. We add to the taste afterwards by adding chili pepper on the basis of this. Just as tasty with that same specific taste. Make yourself quite easy: Fruit 2 chopped shallots 2 cloves crushed garlic and add a finely chopped MJ pepper. Fry gently. Put the mixture loriblu into a glass jar and fill to the brim with soy sauce. Leave to soak. We have this standard in the fridge, very spicy. It certainly remains a year and is done in 5 minutes. Also you can buy ready-made MJ-sambal, also very tasty. We appreciate the Madame Jeanette Pica Lilli really. (See photo at left). Note: Never touch the pepper with your hands. Only touch the stem or use gloves. The pepper is really loriblu very hot and will easily sit under your nails. Hours later, you can still suffer from when you sit on your eyes. Duration: 1 hour Ingredients (for 4 to 6 people):
Garam masala; 3 chopped onions; 6 chopped tomatoes; 6 chopped garlic cloves; 3 tbsp. tom.puree; 6 tbsp. masalla; 6 maggi cubes or 3 cubes of vegetable broth; loriblu pepper; salt; ground cumin (cumin); cooking oil; 3 eggplants; 1 small pumpkin or a quarter of a large pumpkin; 600g floury potatoes, peeled and cut into 4-ren; 250g chopped long beans or green beans (possibly from the freezer, see Tips.) Boiled and peeled eggs to your liking; 3 tbsp. sugar. Preparation: In fact, you create three oven pans where you at all three pans begins with the same basic: fruits 1 onion and 2 cloves of garlic; add a stock cube or 2 bouillon cubes, 2 tablespoons masala loriblu and a teaspoon cumin and cook 2 min with.; add 1 tbsp. 2 tomatoes, and tomato paste and fry for a minute. Pan 1, the eggplant: start with the above standard loriblu preparation and add the eggplant into cubes and add 2 tbsp. sugar. Mix well with the mixture and add 2 cups of water. Simmer on low heat to simmer, stirring every 10 minutes. It is the intention that it is good soft and this may take up to 45 minutes or longer. The eggplant and the water must blend into a sauce. So just add water if too dry Wed