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- Verbal learning, sometimes Visual
- for me to really learn, I have to go home and "reteach" myself
- writing and saying things over and over helps me learn
- when studying, flash cards are my go-to

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By Felix

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Buss up Shut or Paratha Roti is the third type of roti that I'm posting for you all. This, in my opinion, is the most favoured among the four types of roti, probably because Dhal puri (the fourth roti ) has too much work involved and the other two, Sada and Dosti, are generally eaten for breakfast or dinner. But Buss up Shut, is the one used for weddings and special occasions in Trinidad and Tobago.

Buss Up Shut: A Trini Favourite Anytime

Although the popular belief is that, to enjoy a good buss up shut you have to go to an Indian Wedding, this has changed; now you can enjoy a hot, silky, buss up shut at any kind of wedding, christening or birthday party. That just goes to show how much we Trinidadians love buss up shut or is it that we don't like to cook sometimes? I remember last "Arrival Day" (celebrated May 30th) every roti shop was busy (it didn't have place to stand up) and there was a long line of people waiting to order buss up shut with a long list of sides ( bodi, pumpkin, ochro, curry chicken, curry goat, curry shrimp, curry mango ...you name it ,well... not curry beef ). But wait, if I could talk about the long lines then I had to be in the line also ....hmmm..

Buss Up Shut Recipe

Anyhow back to the post, buss up shut is simple to make with common ingredients in any kitchen. Once you learn the technique, people may wonder where in Trinidad you're from but you could keep it a secret and don't say I showed you how to make it real Trini style. All you have to do now is learn how to make Curry Chicken and Channa and Aloo and you could open a roti shop somewhere in New York and "yuh in bizness" haha!!!. Here's Buss up Shut or Paratha Roti.

BUSS UP SHUT (PARATHA ROTI)

4 cups flour

6 tbsp. Ghee, butter (Ghee is clarified butter)

4 tsp. baking powder

2 tbsp. oil

1/2 tsp. salt

1 3/4 cups water

When cooked on both sides use a dabla to break up the roti to give the ripped up, flaky appearance. You can alternatively, wrap the roti in a clean cloth and beat with you hands or bailna.

Note: Arrival Day - Holiday, better known as Indian Arrival Day celebrates the arrival of the first East Indians to Trinidad and Tobago. It is celebrated on the 30th of May.

This has been a really wonderful post, I feel happy to share this recipe with everyone. please come again. If you're up to it and you really like my Buss Up Shut recipe why not leave a comment in the box below.

Filed Under: Tagged With: Breads, Breads, Buss up Shut, buss up shut roti, caribbean cooking, caribbean cuisine, caribbean food, caribbean paratha roti, Caribbean recipes, caribbean roti, home cooking recipes, how to make buss up shut, how to make roti, india influenced caribbean, oil roti, paratha, Paratha Roti, plain roti, preparation, recipe for paratha roti, recipes, trini cooking, trini food, trini paratha roti, trini recipes, trini roti recipe, Trinidad and Tobago, Trinidad cooking, trinidad recipes, trinidadian buss up shut, trinidadian buss up shut recipe, west indian cooking Cuisines, East Indian, Quick and Easy, Recipes

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Buss up Shut (Paratha Roti) | Simply Trini Cooking

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Buss up Shut or Paratha Roti is the third type of roti that I'm posting for you all.

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- Christian, non-denominational
- main focus is to love others, like Christ loves us
- Try to be a better person day by day (more like Christ) and still remain humble

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- heterosexual

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Caribbean culture, family from Guyana and my father currently lives in Trinidad.
- eating Caribbean food
- participating in Mashramani aka "Mash", which is a annual festival celebrating Guyana's independence... its like Trinidad's carnival

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- lived in Georgetown

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19.
birthdate: July 19th 1997

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- not really "family" recipes, but my favorites and what my mother cooks the most.
- mostly Caribbean food (curry & jerk chicken with roti aka "buss up")

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In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have it on the table in 30 minutes - or in the time it takes to make some basmati rice and Curried Roasted Carrots - and the cooking method ensures that the chicken comes out reliably tender every time.

The taste and spice level of this dish will vary a bit depending on the type of curry powder you use. As you can see, I use a widely available and relatively mild brand.

Begin by cutting the chicken into 1/4-inch slices. The best way is to cut each breast in half lengthwise, then slice on the diagonal. Don't make yourself crazy over it, but try to make each piece about the same size - this ensures that they cook evenly.

Next, season the chicken with salt, pepper and curry powder.

Heat some vegetable oil in a large skillet, then briefly sauté the chicken until it is lightly browned but still pink in spots.

Transfer the partially cooked chicken to a clean bowl, then add the onions to the pan and cook until soft and translucent.

Add the ginger, garlic and more curry powder and sauté until fragrant.

Add the chicken stock and cornstarch to the vegetables.

And then cook until the sauce is thickened.

Add the chicken back to the pan, along with the frozen peas and simmer until the chicken is just cooked.

Finally, stir in the Greek yogurt and fresh chopped cilantro.

Serve with basmati rice and enjoy.

Chicken Curry

Ingredients

1-1/4 pounds boneless, skinless chicken breasts, cut into 1/4-inch strips

Salt and freshly ground black pepper

2-1/2 teaspoons curry powder, divided

3 tablespoons vegetable oil, divided

1 medium yellow onion, finely chopped

1 tablespoon grated fresh ginger

2 cups low sodium chicken broth, best quality such as Swanson

1 tablespoon cornstarch

1 cup frozen peas (no need to thaw)

1/4 cup plain low fat (2%) or whole Greek yogurt (do not use nonfat)

1/4 cup chopped fresh cilantro

Instructions

1. Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.

2. Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

3. Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

4. Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

5. Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

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In this family-friendly Indian dish, thinly sliced chicken breasts are sautéed with curry powder and simmered in an aromatic, slightly sweet curry sauce thickened with Greek yogurt. You can have it on the table in 30 minutes - or in the time it takes to make some basmati rice and Curried Roasted Carrots - and the cooking method ensures that the chicken comes out reliably tender every time.

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in my pictures I included my father but I only live with my mother and two younger brothers. Our bond is very close and I look at my brothers as my best friends.
Although my father doesn't live with us it is our family tradition to try to see him every year. We still spend time with my dad's side of the family.

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- born in Greensboro, North Carolina.
- spent high school years in Silver Spring, Maryland.
- Family origins (national origins) from Guyana, South America, spent some time living there.
- have resided also in Iowa.