Jump to Recipe Jump to Video Print Recipe

Fall is in the air, and it’s such a beautiful time! The changing of the colors of the trees in NY State is just magnificent! It’s certainly something to put on your bucket list my friends. It’s time to cozy up, make chicken or short ribs soup with the abundance of pumpkin from the farmer’s market, crank up the wood-burning stove, pull out my cocoa tea from Trinidad, and roast the last tomatoes from my garden over an open flame to make tomato choka! I am pretty excited if you couldn’t tell!

How to Make Tomato Choka

Regarding the latter, to make Tomatoes Choka, ripe tomatoes from the garden(or farmer’s market or grocery) are washed, dried, and place over an open flame. They are roasted until the skin becomes charred, the flesh bursting with smoky flavors. The charred skin is methodically and carefully removed. Crushed garlic and a roasted hot habanero pepper are then added to the mix along with very thin slices of raw onions. The ingredients are pounded gently to coax out the oils and blend. Rich with flavors, it is then added to the tomatoes or vice versa.

What is Chunkaying

To add the finishing touch by a traditional Indian process called ‘chunkaying’, oil is heated in a small pan over a medium flame and poured over the tomato mixture to add another dimension of flavor. Sometimes the onion and garlic are added the oil to cook(like I did below)–especially if raw onions and garlic are not appreciated.

"Trinidad Tomato Choka: A smoky, savory Caribbean dish of roasted tomatoes, garlic, and spices. Perfect with sada roti or rice for a burst of island flavor!"

Tomato choka being Made – Mashed with a mortar and pestle

How to Eat Tomato Choka

To eat, pieces of soft sada roti are broken off and dipped in the choke, which is then used to scoop up chunks of juicy, mashed, flavorful tomatoes.

Vegan, comfort food has never been more satisfying. The smokiness of the roasted tomatoes, along with the texture of the raw onion, a hint of garlic, and the heat and flavor of the hot pepper all combine with the chewiness of the sada roti to create the perfect bite.

We also enjoy it over dhal and rice.

It’s an experience worth repeating – regularly!

This is a family favorite and I am sure it will become a favorite in your household as well!

The accompanying video was posted on May 28, 2017 on YouTube and has quickly become a favorite. One viewer, Derick, exclaimed “This is by far the most authentic Trini tomato choka I’ve seen on YouTube. Thanks!”

YOU WILL ALSO LOVE THESE RECIPES:

Baigan Choka

Aloo Choka

Top 10 Vegan Recipes in Trinidad

Video Tutorial with 5 Chokas: baigan choka, tomato choka, eddoes choka, aloo choka, zaboca choka

Trinidad Tomato Choka

Roasted tomatoes are taken to the next level in this comforting dish. Add hot peppers to your liking and enjoy for breakfast with sada roti or for lunch with dhal and rice.

5 from 1 vote

Print Pin Rate

Course: Breakfast, lunch

Cuisine: Indian

Keyword: how to make tomato choka, tomato choka, trini tomato choka, trinidad tomato choka

Prep Time: 10

Cook Time: 20

Servings:

Calories: 113kcal

Ingredients

4 ripe plum tomatoes about 1 and 1/2 lbs
3 cloves garlic mashed or thinly sliced
hot pepper to taste
1/2 small onion thinly sliced
3-4 tbsp extra virgin olive oil or other oil to taste
Salt to taste

US Customary - Metric

Instructions

Rinse and dry tomato.
Place over an open flame (or under the broiler in the oven) and roast until the skin is charred and the flesh of the tomato is cooked and has softened.
Remove skin from the tomato and place in a medium bowl. Mash tomatoes with a fork until it reaches a smooth, yet slightly chunky consistency. Add salt to taste and mix in thoroughly.
Heat oil in a small frying pan, add onion, garlic and hot pepper and cook until the edges are golden brown.
Pour oil over the mashed tomatoes and whisk to combine. Taste for salt and add more if necessary.

Video

Nutrition

Tomato choka is one of those traditional vegan dishes that’s on our regular meal rotation—simple, comforting, and packed with flavor. There’s something special about the way the tomatoes get smoky and soft after roasting, blending perfectly with garlic, onion, and hot pepper. It’s so simple and versatile; we enjoy it with sada roti, spoon it over dhal and rice, or even enjoy it as a spicy condiment or side dish. It’s an easy way to bring a taste of Trini home cooking into any meal, and honestly, once you try it, you’ll understand why this dish is such a favorite.

If you haven’t tried it yet, give it a go and experience the flavors for yourself! If you love this recipe, don’t forget to give it a 5-star rating, share it with friends, and spread the love.

With love and best dishes,

Ria