I love making Roti’s when I have time but Choppies Hyper (along the Western bypass in Gaborone) saved me some time last week. They sell gigantic ones in a pack of 3 if my memory is correct at the super low price of 9 pula, how could I resist?
I wanted to conjure up a quick meal for lunch time last Friday and came up with a bacon and tomato sauce which I then wrapped with the Roti and creamed spinach. Recipes below…
Bacon and tomato sauce (serves 3)
- 125g of cocktail tomatoes/Italian tomatoes cut in half
- Half a cup of grated cheddar cheese
- Half an onion, chopped
- Quarter cup of chopped green onions
- Quarter cup of chopped green pepper
- Quarter cup of chopped yellow pepper
- Quarter cup of chopped red pepper
- Bacon, cut into little pieces (use your discretion for the amounts, I put as much as possible!)
- Some parsley
- Spices of your choice
- Half a cup of pasta sauce
- Oil for frying
- In a sauce pan on medium heat fry the bacon, parsley, peppers and onions.
- When onions are cooked add the tomatoes, spices of your choice and parsley.
- Pour in the pasta sauce and grated cheese and cook for another minute.
- Remove from the heat and set aside.
To create the Roti wrap I simply took half of the Roti and put some sauce in the center then rolled the Roti.
Creamed spinach (serves 4)
- One bunch of chopped spinach (frozen or fresh, whatever your preference) or 2 bags of 200g Spinach
- Half a cup of cream
- Half a cup of cubed Feta cheese
- Salt to taste
- Butter for frying
- Half a cup of milk
- 2 tablespoons baking flour/Corn starch
- If spinach is frozen, put straight into a medium sized pot at medium heat and allow the water to melt and evaporate. If spinach is fresh, place into pot with half a cup or less of water and allow spinach to cook.
- Once spinach is cooked drain excess water. Then add the cream and let it simmer for 3-5 minutes for the cream to reduce slightly.
- Add the corn starch or the flour followed by the milk and stir till it thickens slightly.
- Add cubes of Feta cheese
- Remove from heat and serve!
This took me 5-10 minutes, super quick and super yummy! Can’t go wrong with a little cream!
I didn’t use the milk&flour thickening route only because I was lazy. If you want yours thick I suggest you not skip it. However if you don’t mind, using thick cream will have a similar effect. The cream will need some reducing though so you will have to let it simmer for 5-10 minutes on low to medium heat.
The Feta cheese idea I got from a local Indian restaurant. They serve an Indian creamy spinach dish called Palak Paneer which has Paneer cheese in it. I figured Feta cheese is slightly similar to Paneer cheese in terms of texture and flavour and I was right, it worked very well with the spinach and cream. You can add it as chunks after the spinach has cooled or add it while the spinach is cooking. It will melt a little though not much.