Trinidadian Buss Up Shut & Curry Channa and Aloo – Authentic Trinidad and Tobago Recipe

Ingredients for Trinidadian Buss Up Shut & Curry Channa and Aloo (4 Servings)

• 1.25 lbs (or 2.5 cups) chickpeas (channa), prepped into bite-sized pieces
• 1.5 cups cubed Yukon potatoes (aloo), washed and trimmed
• 1 cup flaky shredded flatbread
• 1 medium onion and 3 cloves garlic, finely minced with Trinidadian curry powder
• 1.5 tbsp traditional Trinidad and Tobago seasoning (roasted geera, chadon beni, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chickpeas (channa) for 5 minutes.
2. Add minced onion, garlic, Trinidadian curry powder, and roasted geera, chadon beni, garlic, stirring for 2 minutes until deeply aromatic.
3. Add cubed Yukon potatoes (aloo) and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in flaky shredded flatbread right before serving warm.