I took a solo trip to Antigua at the beginning of March 2020. As I browsed for activities and restaurants to try, I kept two travel goals in mind. I wanted to learn how to make more foods when I traveled, and I wanted to try more curry from around the world. The activity that I eventually found perfectly fulfilled those goals.
tEA: Eating and Activity
Nicole’s Coordinating Curry Class
I found Nicole’s Coordinating Curry class through Expedia. I used my Ibotta*, Expedia, and travel reward credit card – triple rewards method – to maximize the cashback and points I got for booking this activity. At the time of booking, I genuinely thought this was just going to be a class where I just learned to make curry and roti. I didn’t realize how much more I’d be learning as well.
The class began with all the participants grating dried/aged coconut for the coconut chips, the coconut tarts, and to make coconut milk for the other dishes. We threw the chips and the tart crusts into the oven, then we got started on the coconut spinach and the curry chicken.
At this point, we also got to enjoy a glass of rum punch. (Nicole also has fruit juices and water for those who don’t/can’t drink alcohol.) Next, we had a brief break to feed the chickens (with Adam, Nicole’s husband). And then, it was time to start the puri and roti.
The base recipe for roti and puri are pretty similar. The big difference comes in with the ball of blended spilt peas that you roll into the puri dough.
The other difference between puri and roti is in how you cook them. For both, you need a Tawa (a roti pan) or a griddle. After it gets hot, you cook your roti or puri for several seconds on each side. Once they finish cooking, for puri, you just move it to a plate to serve. For roti, you need to clap it, or Tupperware shake the roti, then serve.
The puri and roti segment of the class was partly led by Connie, while Nicole moved the other dishes off of the stove and out of the oven. Together they made a great team – teaching us about local Antiguan food and history, and about the broader Caribbean. They also answered all of the questions about adapting the recipes and substituting ingredients when we returned to the States. After spending about 4 hours cooking, it was finally time to eat what we made. And yes, it was delicious!
I would recommend Nicole’s Curry class to anyone visiting Antigua. The experience provides excellent food, knowledge about that food, and the skills to make it again long after you leave the island. This is why I chose to do this cooking class instead of a food tour of the island. The class doubles as both a food option and an activity that’s great for everyone – families, couples, and other solo travelers, like myself.
I’m excited to work on my roti and puri making skills and share my food with my family and friends. And I’m excited to share more blog posts about this trip. Click the links for part 2, part 2.5 and part 3.