Caribbean/West Indian Recipes

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JOHNNY CAKES & DUMPLINGS & ROTI

Herb Dumplings

Johnny Cake / Fried Dumpligns

Roti

HERB DUMPLINGS

INGREDIENTS

4 oz Wholemeal flour

½ oz Vegetable or soy margarine

1 tsp Baking powder

1 tsp Fresh chives

1 tsp Fresh thyme

1 tsp Fresh coriander

Cold water

METHOD

1. Sift the flour and baking powder into a bowl.
2. Rub in the vegetable or soy margarine until well blended.
3. Finely chop the fresh herbs and add to the mixture together with sufficient cold water to bind the ingredients and product a soft dough.
4. Lightly knead the dough on a floured surface until smooth.
5. Divide the mixture, shape into dumplings and drop them into soup or boiling water.
6. Cook for about 10 minutes.
Makes approximately 6
(Dumplings need not be round or sphere-like in shape. They can be pressed into flat rounds of varying sizes; or rolled between the hands into long fingers known as “spinners”. Round, long, fat or skinny, shape them as you please).

JOHNNY CAKE or FRIED DUMPLINGS
(Journey Cakes)

INGREDIENTS

8 oz Wholemeal flour

1½ tsp Baking powder

½ oz unsalted soy margarine

Cold water

Vegetable oil for frying

METHOD

1. Sift the flour and baking powder together.
2. Rub in the margarine until well blended.
3. Gradually add cold water to the mixture the ingredients bind to form a stiff dough.
4. Knead the dough on a floured surface until smooth.
5. Divide the mixture, shape into balls and flatten slightly.
6. Heat the vegetable oil in a heavy frying pan and fry the dumplings until brown on both sides.
Makes approximately 8

ROTI

INGREDIENTS

8oz Wholemeal flour

1 tbsp Cornmeal

1 tsp Baking powder

1½ ozs unsalted soy margarine

Cold water

Vegetable oil

METHOD

1. Sift the flour, cornmeal and baking powder into a bowl. Rub in soy margarine.
2. Add the cold water, a tablespoon at a time to bind the dough (it should not be sticky). Knead until smooth.
3. Cover the dough and leave in a warm place for half an hour.
4. Knead again for 3–4 minutes and divide into four equal portions.
5. On a floured surface roll out the portions into thin rounds.
6. Lightly brush each one with a little vegetable oil, roll all of them out into a ball again and leave to rest, covered, for 15 minutes.
7. Roll out again into thin 8-inch circles.
8. Heat a heavy frying pay.
9. Brush one side of the roti with vegetable oil and cook for 1 minute.
10. Coat the other side with oil, turn it over and cook for another minute.
11. Repeat this process turning the roti frequently until brown.
12. Wrap in a towel to keep warn until the other roti are cooked.