For lunch. Wife just deliver a Roti big like my head and nice avocado from Dominican Republic she bought in Orlando. Yum!
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Roti and avocado...
In reply to Ayenmol
How do you eat your avocado?
In reply to Tryangle
He should have a mouth since he is able to type.
In reply to Ayenmol
I could eat avocado wid anything...definitely on my greatest hits list
In reply to Oilah
Yep! This one was a little over ripe and the roti was more like a curried meal in dough! Very dry.
I love avocado with anyting...yet to find a guacamole I like though, just give it to me straight! Avocado and farine? Man,
In reply to Ayenmol
Roti and boil egg does cut good too..even roti and cheese..
Roti and condensed milk is the bomb!
umm...what kind of roti - paratha, sadha or dall puri?
sadha
Zabocca choka and sada roti!
In reply to Ayenmol
Guacamole a great mayo substitute.
In reply to Ayenmol
Guacamole a great mayo substitute.
In reply to Ayenmol
For lunch. Wife just deliver a Roti big like my head and nice avocado from Dominican Republic she bought in Orlando. Yum!
My investments in P&G shares, manufacturers/distributors of Charmin, should be safe now.
In reply to Drapsey
You are a Wicked Person .
In reply to POINT
Glad you've shown appreciation for my (attempted ??) humor.
Much appreciated.
In reply to Curtis
I have no idea the type of roti really...it was chicken with bone in...not a lot of Curry and kinda dry.
I did not need any Charmin, my stomach loves that stuff!
In reply to Ayenmol
I could never forget when I was six,we used to have bake,it was about twice the thickness of the saada roti,my mother used to boil some half ripe bananas and then fry it with saltfish,the bananas were about 2 or 3 inches long,we had that for breakfast sometimes.I still have plantain for breakfast about 3 times a week,fried an make a sandwich with bread.
In reply to granite
Good stuff! Fried plantains are the best!
Some of my favorite caribbean foods are plantains, avocados, farine, black dasheen (in a Bonito broth?) Mmmmmm. Sweet Potato and there's a red ground provision that looks like a beet/potato, I want to say Kooch, not sure!
In reply to Ayenmol
I love guacamole but usually I en got time fuh all dat preparation...straight wid a little pepper sauce and I good tuh go
In reply to Ayenmol
I don't know what black dasheen is,I would be looking for it because it could be an addition to my Caribbean soup.
In reply to granite
There is the normal dasheen, kinda Brown inside, keeps hard with normal cooking. Then there's a black one that turns almost purple when cooked. Sweeter and softer. Great for soups and broth.
In reply to Ayenmol
that was the key ingredient in German's Eddoe Soup ... if you from G/T
In reply to Ayenmol
I can understand why the black dasheen would be better,because the other one remains hard no matter how long yuh boil it.When I spoke to a Jamaican bloke at work a few years ago,he didn't know what was dasheen.I think Jamaicans have a different name for it.
In reply to granite
Even the hispanics call it something else.
In reply to Emir
It's difficult to find online...I see whathat looks like Tannia passed as taro and what looks like sweet potato labeled as yam.
Tannia, dasheen and koushkoush are similar family but very different in taste. Looks like Jamaicans call them coco and Spanish, taro. But these are all different and there are varied types within each provision.
I wish someone would chronicle these things with detailed pictures from their state in the ground to after being cooked,
Fruit trees for days on a small parcel of land!
Man that makes me yearn for Island life!
In reply to Ayenmol
Yeah reminds me of this,great living..
In reply to bravos
Yeah...xcept this is where he grew up and most of the exotics were recently planted!
The Dominican plot was just growing wild and most of it is grown and bearing.
But definitely shows how much stuff can be grown in the Islands.
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