"Servants of Allah opens a new door on the African Diaspora and provides readers with even more insight into Islam, as well as enslaved Africans. Diouf's study greatly enhances current literature on the Diaspora."
--Jason Zappe, Copley News Service Dec '98

"This historical study is ground-breaking not only in its theme but also its approach, which can be described as pan-Africanist to the extent that it relates the histories of these deported Muslims to the political upheavals of medieval Africa...; forges links between the varied sites of their dispersal from the 16th to the 19th century...; and examines the issue of return to Africa and the lineage (or the absence thereof) of this first American Islam."
--Sylvie Kandé, QBR Jan/Feb '99

The slave trade was officially abolished throughout the British Empire in 1807. This documentary reveals one of Britain's darkest secrets: a form of slavery that continued well into the 20th century - the story of Indian indentured labour.

Coolies: How Britain Reinvented Slavery tells the astonishing and controversial story of the systematic recruitment and migration of over a million Indians to all corners of the Empire. It is a chapter in colonial history that implicates figures at the very highest level of the British establishment and has defined the demographic shape of the modern world.

Combining archive footage and historical evidence the programme includes interviews with Gandhi's great-grandaughter, Uma Dhupelia-Mesthrie, about Gandhi's campaign to end indentured labour and David Dabydeen - author and academic - whose great-grandfather was an indentured labourer in British Guyana.

Coolies: How Britain Reinvented Slavery traces family stories through epic voyages across South America, the South Pacific and Africa, as descendants investigate their past and trace the last surviving witnesses.

Roti Everyone loves roti! It is the fast food of the Caribbean, and you can find Roti restaurants the world over.

Roti

People always think of jerk chicken when it comes to West Indian food, but Roti is one of the most popular foods in the Caribbean. Roti was brought to the islands by the East Indian contract labourers, as early as 1840. Although Roti is East Indian in origin, it has been localised as a Caribbean dish.

Roti is hugely popular in Trinidad, where just under half of the population consider themselves to be of East Indian background. Today Caribbean/East Indian dishes are quite different from traditional East Indian.

For those who don’t know, a Roti is a flour pancake or wrap, similar to, but lighter than a tortilla, and filled with various foods, including curried chicken, goat, shrimp, channa (chick-peas). West Indian roti are mainly made from wheat flour, salt, and water. Jerk and Creole sauces are alternatives to curry. The word 'roti' in the West Indies also refers to a dish of stewed or curried ingredients wrapped in a 'roti skin'. In Trinidad and Tobago various rotis are served. Popular variations include chicken, conch, beef and vegetable. There are different types of Roti including Dhalpouri, Dosti, Bus-up-shut (Paratha ) and Sada roti.

Sada Roti: is similar to naan and cooked on a tava. This type is very popular in Trinidad as a breakfast option.

Paratha Roti: Roti made with butter, usually ghee, also cooked on a tava. Oil is rubbed on both sides, then it is fried, giving a crisp outside. When it almost finished cooking, the chef will to mash the roti while it is on the tava, causing it to crumble. It is also called 'Buss-Up-Shut' in Trinidad because it resembles a 'burst up shirt'.

Dosti Roti: A roti where two layers are rolled out together and cooked on the tava. It is also rubbed with oil while cooking. It is called dosti roti because the word dosti means friendship in Hindi. This type of roti is eaten in Guyana with a special halva to celebrate the birth of a child.

Dhalpuri: Popular in Trinidad, this roti has a stuffing of ground yellow split peas, cumin (geera), garlic, and pepper. The split peas are boiled and ground. The cumin is toasted until black and also ground. The stuffing is pushed into the roti dough, and sealed, then rolled flat.

Bake: Bakes are similar to roti, and popular in St Lucia. Shark and bake, also a popular Trinidadian snack. Dough is rolled out and cut into shapes or rolled into small rounds. These can be baked in an oven, but they are usually fried in oil. They are sometimes called frybake. Bake are usually paired with a fryup for breakfast or dinner, or with stewed saltfish.

Roti is a great dish for any occasion, as well as being quick and healthy.

Family history sources for Indian indentured labourers in the colonial era

This Research Guide provides some very brief history and background on the system of indentured labour and sketches the type of records that are held at The National Archives. It also gives a clear picture on how much material relating to individuals can be found for the purpose of tracing back the roots of labourers from India. It is important to understand the nature of this type of emigration and the conditions faced by labourers, as well as the regions from where they were recruited and their religious affiliation. All of these help to piece together and construct family history.

The researcher should note that only the forenames of Indian labourers are recorded in many of the documents. Also note that The National Archives holds Colonial Office records received from the colonies and Foreign Office records relating to a variety of countries colonised by foreign rivals such as Dutch and French Guiana. These records were sent to the Secretary of State in order to make policy on various issues and for discussions in Parliament. Certain documents keep an account of the expenses incurred in the transport of labourers; others focus on improving their living conditions; and some monitor whether the whole system was profitable to empire. Therefore, family history information is likely to be scant.

The Ummah Slowly Bled: A Select Bibliography of Enslaved African Muslims in the Americas and the Caribbean

Introduction