Authentic Trinidadian Buss Up Shut Recipe

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 1 cup vegetable oil, for brushing and frying
  • 1/2 cup unsalted butter, melted
  • 2 cups canned chickpeas
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1 cup chopped fresh cilantro
  • 1 hot pepper, finely chopped (optional)
  • 1 tablespoon curry powder
  • Salt to taste

Steps and instructions

  1. In a large mixing bowl, combine the flour, baking powder, and salt.
  2. Gradually add water to the dry ingredients and mix until a dough is formed.
  3. Knead the dough on a floured surface until it's smooth and elastic, about 10 minutes. Cover with a damp cloth and let it rest for 30 minutes.
  4. Divide the dough into 8 equal parts. Roll each part into a ball and then flatten it into a disk. Brush each disk with vegetable oil and let them rest for an additional 15 minutes.
  5. On a floured surface, roll each disk into a thin circle. Brush the top with melted butter.
  6. Heat a large skillet over medium heat. Place one circle of dough in the skillet and cook until it bubbles and browns on the bottom, about 2-3 minutes. Flip the roti and cook the other side until it's brown, brushing the top with more oil if needed.
  7. Remove the roti from the skillet and gently beat it with two spatulas or tongs to create the 'busted up' texture. Keep the roti warm while cooking the rest.
  8. In a large saucepan, heat some oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
  9. Add the cumin, turmeric, curry powder, and hot pepper (if using) to the pan, and stir well.
  10. Drain the chickpeas and add to the pan, stirring to coat them with the spice mixture. Add some salt to taste and cook for a few minutes.
  11. Add 1 cup of water to the pan, cover, and simmer for about 15 minutes, or until the chickpeas are tender and the flavors are well combined.
  12. To serve, top each roti with some of the chickpea mixture, sprinkle with fresh cilantro, and fold in half.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Add cooked shredded chicken or beef to the chickpea mixture for a meaty variation.
  • Replace the chickpeas with kidney beans or black-eyed peas for a different flavor and texture.
  • Add diced potatoes to the chickpea mixture for a heartier filling.
  • Include vegetables like spinach, carrots, or bell peppers in the chickpea mixture for added color and nutrients.
  • For a spicier version, increase the amount of hot pepper or add a dash of hot sauce.
  • Add some grated cheese on top of the chickpea mixture before folding the roti for a cheesy twist.
  • Try using ghee or clarified butter instead of vegetable oil for brushing and frying the roti.
  • Include other spices like paprika, garam masala, or coriander powder to the chickpea mixture for an extra flavor boost.
  • For a vegan option, replace the butter with vegan margarine or coconut oil, and skip the meat and dairy-based ingredients.

Recipe overview

This recipe will guide you on how to make Buss Up Shut, a delightful Trinidadian dish which features flaky, buttery roti served with a flavorful chickpea curry. This classic street food is named for its 'busted up' appearance, as the roti is beaten to create its distinctive, torn texture. The whole process could take up to roughly 1 hour and 30 minutes, but the result is well worth it. The roti are satisfyingly crispy and the chickpea curry packs a wonderful punch of flavor, making for a meal that's both hearty and delicious. Whether you're familiar with Caribbean cuisine or not, this Buss Up Shut recipe is sure to be one you'll turn to again and again. Enjoy the process and the delectable result!

Common questions

  1. Can I use a different type of flour?
    Yes, you can try using whole wheat flour or a combination of different flours, but the texture and taste may vary.
  2. Can I use butter instead of vegetable oil?
    Yes, you can use melted butter instead of vegetable oil for brushing the roti. It will add a rich flavor to the bread.
  3. Do I have to use chickpeas?
    No, you can substitute chickpeas with any other legumes like lentils or kidney beans if you prefer. Adjust the cooking time accordingly.
  4. Is the hot pepper necessary?
    No, the hot pepper is optional. If you prefer a milder flavor, you can omit it or adjust the amount according to your spice tolerance.
  5. Can I make the roti ahead of time?
    Yes, you can make the roti in advance and store them in an airtight container. When ready to serve, reheat them in a skillet or oven until warm and pliable.
  6. Can I freeze the leftover roti?
    Yes, you can freeze the cooked roti. Wrap them individually in plastic wrap or place parchment paper between each one to prevent sticking. Thaw and reheat when needed.

Serving dishes and utensils

  • Mixing bowl - A large bowl to combine the dry ingredients and water for the dough.
  • Skillet - A large skillet for cooking the roti.
  • Spatulas or tongs - Utensils used to flip and beat the roti to create the "busted up" texture.
  • Large saucepan - A pan to cook the spiced chickpeas.
  • Cutting board - A surface for chopping onions, garlic, and cilantro.
  • Knife - A sharp knife for chopping onions, garlic, and cilantro.
  • Rolling pin - A tool to roll out the roti dough into thin circles.
  • Brush - A brush to apply vegetable oil and melted butter on the roti.
  • Measuring cups and spoons - Utensils used to accurately measure ingredients.
  • Damp cloth - A cloth to cover the dough and keep it moist while resting.

Origin stories

Buss Up Shut, a deliciously flaky flatbread, is a cornerstone of Trinidadian cuisine. It is thought to have been influenced by the Indian roti brought over by Indian indentured laborers during the British colonial period in the 19th century. The curious name 'Buss Up Shut' is derived from Trinidadian Creole English and is a reference to the appearance of the bread, which looks 'busted up' or tattered, much like a 'busted up shirt'. This dish, with its rich cultural history and unique flavors, has become an integral part of the culinary tapestry of Trinidad and Tobago. The simple act of breaking open the warm, flaky roti and scooping up the flavorful curried filling, evokes a sense of home and comfort that transcends borders and cultures.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.