Flatbreads
Vincentian Roti
Roti
Saint Vincent and the Grenadines
Flatbread originating from India, widely enjoyed in Saint Vincent; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Vincent; a Caribbean-Indian fusion; an everyday food.
Original eatfuls sticker artwork
What it is
A closer look at Vincentian Roti.
Flatbread originating from India, widely enjoyed in Saint Vincent; thin dough filled with curried meats, vegetables, or chickpeas; reflects the Indian influence on the island's cuisine; commonly eaten for lunch or dinner; served with chutney or hot sauce; the roti of Saint Vincent; a Caribbean-Indian fusion; an everyday food.
What to look for
Know it when you find it.
The roti should be soft and thin; filled with curried meats or vegetables; served with chutney or hot sauce; commonly eaten for lunch or dinner; the roti of Saint Vincent; a Caribbean-Indian fusion; an everyday food.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Vincentian Roti.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Karnataka, India
Akki Roti
ಅಕ್ಕಿ ರೊಟ್ಟಿ
A Karnataka flatbread made from rice flour and vegetables. It is a rural breakfast staple.
Mauritania
Al-keçra
Flat galette of wheat or barley flour cooked in an oven or buried in hot sand (hofra); the everyday bread of Moor nomads, eaten torn and soaked in meat sauce or stew; the sand-baking method gives a distinctive earthy flavour.
Amritsar, India
Amritsari Kulcha
अमृतसरी कुलचा
A leavened, stuffed flatbread from Amritsar baked in a tandoor. It is typically filled with spiced potatoes, paneer, or onions, then topped with cilantro and butter.
Ethiopia
Anebabero
አነባበሮ
A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.
Colombia
Arepa
Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.
Boyacá, Colombia
Arepa Boyacense
A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.
Colombia
Arepa de Choclo
An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.
Cartagena, Colombia
Arepa de Huevo
A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.