Sprangalang - Oh gorm dat roti melting in me mout

This is a lovely air brushed wall painting of a young lady all dressed in her Sunday outfit. With her rolling pin at hand, light blue plaid apron and black clogs to give her a little more height, to the layman, she makes the art of preparing Roti look quite easy, but it is hard and laborious work.

Miss lady seems very composed in this portrait as she is preparing one of the staple dishes in Trinidad and Tobago. The filling Roti. Big Red is optional. There are no beads of sweat rolling under her lovely brim to ruin her blush, no fatigued look from rolling all that flour, she is just delighted to serve you.

There are several types of roti such as Dosti, Sadda, Dhalpuri Soohari and Paratha. Paratha is a Oh gorm dat roti melting in me mout particularly because it does, and it is more heavenly when served with curry duck or goat. The bread should saturate and melt with the stock. The Roti goes by the local name "buss up shot" because the bread looks like a ripped shirt. So all respect to the roti makers who slave over a tawa (a large iron plateen), rolling pin, pucharaa, (a large brush with strips of cloth at the end to apply and distribute the oil on the dough and platter) and dabbler (two large paddles used to break the roti so that it flakes). The texture of the Paratha roti depends on how the flour is kneaded and rolled. If it is not rolled correctly, the roti skin will not break nor flake.

Types of Roti: The Dhalpuri skin has ground split peas. The Sadda is cooked without oil and Dosti are two thin layers which can be separated after it is cooked. The art is rolling two balls of flour together with butter at the centre. Big Red a soft drink associated with eating Roti. Sprangalang is the Trinidadian comedian Dennis Hall. - thebookmann