๐ŸŒฟ Gomawiri Parathas ๐Ÿ‘จโ€๐Ÿณ An Ital Recipe For Suriname ๐Ÿž๏ธ

in ReggaeJAHM โ€ข 11 days ago

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I've made a recipe very appropriate for Suriname, combining Indian cooking with local plants. These gomawiri parathas are absolutely delicious, and were a big hit with the @KidSisters.

What Is Gomawiri?

ย  ย  ย I honestly thought this plant was native to the Caribbean/Amazon, as I've never encountered it anywhere during my international travels. A little bit of research revealed that it is actually native to Eurasia, much to my surprise.

gomawiri.JPG@Sreypov holding some gomawiri we bought at a local market

ย  ย  ย The botanical name of Gomawiri is Solanum Nigrum, and even though I've never encountered this plant in the English-speaking world, the most common English name I could find for it is Black Nightshade, which actually makes it sound like a bit of an evil plant to be honest.

ย  ย  ย Jamaica's well-known leafy green is Callaloo, and here in Suriname there are three of four varieties of leafy greens sold in most markets, gomawiri being one of them. Gomawiri has a slightly bitter flavor, so I thought I would prepare it in roti/paratha form to maximize the odds of the @KidSisters enjoying it.

๐Ÿƒ Gomawiri Paratha Ingredients ๐Ÿƒ

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For Dough

Gomawiri Filling

โ‹† chapati flour - 1 cup
โ‹† water - appr. ยฝ cup
โ‹† salt - ยผ tsp
โ‹† vegetable oil - 2 tsp
โ‹† gomawiri - 2 cups finely chopped
โ‹† cumin seeds - ยฝ tsp
โ‹† coriander powder - ยฝ tsp
โ‹† chili powder - ยผ tsp
โ‹† turmeric powder - ยผ tsp
โ‹† salt - ยผ tsp

๐Ÿ‘จโ€๐Ÿณ Preparation Method ๐Ÿ”ฅ

Gomawiri Filling

STEP 1

ย  ย  ย Heat a few tablespoons of vegetable oil in a wok or pan and add the cumin seeds.

ย  ย  ย Fry for a few seconds until fragrant.
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STEP 2

ย  ย  ย Quickly add the finely chopped gomawiri and stir fry a few minutes.

ย  ย  ย Turn down the flame to low when gomawiri are halved in volume.
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STEP 3

ย  ย  ย Add all of the spice powders and salt, and continue cooking on low heat until most of the water is out of leaves.
powders.JPG

STEP 4

ย  ย  ย When most of water has left the leavs, turn off the flame and allow the gomawiri filling to cool.
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Paratha

STEP 1

ย  ย  ย Combine the flour gomawiri filling, salt and 2 teaspoons of vegetable in a large bowl.

ย  ย  ย Add water as needed and work the dough into a soft but not sticky ball, allow to rest 5 minutes while covered with a damp cloth.
dough.JPG

STEP 2

ย  ย  ย Combine the flour gomawiri filling, salt and 2 teaspoons of vegetable in a large bowl.

ย  ย  ย Add water as needed and work the dough into a soft but not sticky ball, cover with a damp cloth and allow to rest 5 minutes.
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STEP 3

ย  ย  ย Break the dough into 5 equally sized pieces and roll into balls.

ย  ย  ย Cover with a damp cloth and allow to rest for 5 minutes.
balls.JPG

STEP 4

ย  ย  ย Lightly flour your rolling surface and roll each ball out just as you would a normal paratha.

ย  ย  ย Transfer paratha to a preheated tava and begin cooking.
rolling.JPG

STEP 5

ย  ย  ย Cook on one side until you bubbles begin forming on the surface.
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STEP 6

ย  ย  ย Spoon a bit of oil onto the paratha and spread out evenly.

ย  ย  ย Flip paratha and lightly oil the other side.
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STEP 7

ย  ย  ย Continue cooking until brown spots appear on the bottomside of the paratha.
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STEP 8

ย  ย  ย Flip the paratha and cook on the other side until brown spots appear, and voila, your gomawiri paratha is finished.
browned.JPG

ย  ย  ย These parathas turned out delicious, the only customer hesitant to eat them was Monkey-B, but she eventually gave them her seal of approval.

finished.JPG

ย  ย  ย I plated these with a homemade Madame Jeanette chutney, which was absolute fire ๐ŸŒถ๏ธ๐Ÿ”ฅ๐Ÿคฏ. Seriously though, it was delicious, but way too spicy for the kids to enjoy with these parathas, so they ate their parathas along with some leftover chana masala.

dinner.JPG

ย  ย  ย Satisfied customers are what it's all about, so I'm glad the whole family enjoyed them in the end. Ital is vital, and it's always important to eat a sufficient amount of leafy greens on a #plantbased diet.

ย  ย  ย These gomawiri parathas are a creative way to get your kids to eat more greens, but luckily it doesn't take much effort in our household.

๐Ÿ™ THANKS FOR READING ๐Ÿ™

If you enjoyed this post, please upvote and reblog.

Dad
@JustinParke
Mom
@SreyPov
Srey-Yuu
@KidSisters
Monkey B
@KidSisters

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I have always been intrigued by different greens that I have seen in my travels and in Chinese stores in Canada. It makes me realize that so many things are edible that grow and most northerners don't realize it.

Looks absolutely delicious!!!!

Yeah, but the Chinese stores in Canada probably have just about everything the rest of the world has. When I'm in the USA, I always makes sure to visit the biggest Asian market of any major city I go to. Thanks for stopping by. !ENGAGE 25

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I love the combination. This could be a potential hit at Indian parties/weddings for sure.

I'm about to prepare a huge batch of 'Klaroen' as well. That's my favorite of the leafy greens here along with 'Tayerblad' (I think that's some type of arrowroot plant in the English world)

Thanks for stopping by @rarej. We eat a lot of klaroen too, although we ate it much more in Cambodia. Surinamers let it grow too big and too old before picking. In Cambodia, they always grow klaroen from seed and pick the whole young plant, roots and all for selling at the market.

We've eaten the tayerblad, or taro leaves a bit here too, they're even eaten in Cambodia, but not nearly as popular as they are here. !ENGAGE 25

The young klaroen definitely tastes better. When the plant gets too big, some of the leaves become slightly bitter. Thats why at home, we pick them early, but the market people are trying to maximize profit I guess.

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Sent this post to my Indian friend who owns a south Indian cafe, I know this will interest him.

Give thanks @dmilliz, I am definitely more adept at South Indian cooking. The lack of tamarind for over 4 months has really put a damper on this style of cooking. There is no excuse for the state of agriculture and the lack of variety at the markets in this country. A Cambodian village of 500 people has more variety than the biggest market in all of Suriname. !ENGAGE 10

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"It is now that he realized that he had better checked his messages a bit earlier so he would have known...that he would be one of those lucky customers and that Monkey B would be his sidekick in magically making these pieces of art disappear....:)"

Mental note to myself

ps: Just by looking at the ingredients yet another question has been answered

Haha, yeah, you and Monkey-B might be the strongest appetites we know. !ENGAGE 30

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Never heard or seen gomawiri parathas but it does look interesting and yummy ๐Ÿ˜‹

Apparently this plant is all over South and Southeast Asia, although I know no Cambodian or friend that's encountered outside of Suriname. !ENGAGE 10

You know thinking back i have seen it around but just never thought it could be eaten but then Asians will try anything that looks good ๐Ÿ˜Š

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Oh Itโ€™s very tasty b I love it so much!

Thank you @sreypov, I am glad you enjoyed this snack. !ENGAGE 5

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Hi @justinparke
You have a beautiful family.
Bless you.

Impeccable food preparation. It is very easy to be guided by your publication, I think I will try. It looks very good, besides, it is different from what we eat here. And besides, it looks healthy.
Thanks for sharing.

Give thanks @josevas217. Those are kind words. Yes, I love seeing all these amazing recipes from all over the world. !ENGAGE 25

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