Compliments of the Chef

Rudra-Chandr Narase, Utilities and Maintenance Technician from Land Business Unit, was the second-place winner of Land’s Healthy Bubble Competition. Rudra successfully led his team “Chefs Chauds” to victory with a specialty dish which he invented called Peewa Pepper Roti! Land Business Unit prides itself on Innovation and Rudra harnessed his passion for gardening and cooking to do just that. Rudra is a proud father of two and intends to pass on his culinary skills to his two young children, Kedaar and Narveer.

• 2 lbs peewa • 1 lb eddoes, potatoes or cassava • Chadon beni/cilantro • Salt to taste • Hot pepper to taste • 1 small onion • 3 cloves of garlic • 2 medium pimentos • 1 large carrot • 1 small can sliced mushrooms • 250g grated cheese

• Boil peewa, peel, remove seed and crush. • Peel, wash and boil eddoes/ cassava/ potatoes and crush. • Grate carrot. • Grind pepper, onion, garlic, chadon beni/cilantro and pimentos. • Put everything in a medium bowl, add salt, mushroom slices and grated cheese. • Mix together thoroughly.

Ingredients for the dough: • 1 lb flour • 1 oz ghee • 1 oz Cookeen • 1 oz margarine • 1 tsp baking powder • 1 cup water • 2 ozs Golden Ray

• Place flour and baking powder in a medium bowl and stir together. • Gradually add water to the flour and mix with hand or spoon to form a soft dough. • Divide dough into two equal parts. Cover in a bowl and leave to rest for 10 minutes. • Mix Cookeen, margarine and ghee together. • Roll out both dough balls thinly to a size of 15 inches in diameter. • Spread the peewa mixture evenly on both dough balls and sprinkle a little dry flour. • From the middle of the rolled out dough, cut a straight line across to the end. • Roll the dough in a conical shape, flatten and leave to rest for about twenty minutes. • Roll out both dough balls once again and spread the peewa mixture filling evenly on one. • Place the other rolled out dough on top of mixture, as a cover, and seal edges. • Place on pre-heated tawah (baking stone) and cook on low heat. • After two minutes, flip it over and coat with Golden Ray. • Flip again after two minutes and coat with Golden Ray. • Keep flipping until it becomes golden in colour. • After about eight minutes of cooking, cut into slices and serve hot.