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
Tomato choka being Made – Mashed with a mortar and pestleHow to Eat Tomato Choka
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.
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!”
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Trinidad Tomato Choka
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
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
With love and best dishes,
Ria
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Meet Ria!
A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.