Fall is in the air and it’s such a beautiful time! The changing of the colors of the trees in NY State are 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! I am pretty excited if you couldn’t tell!
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 removed. Crushed garlic and a roasted hot habanero pepper is 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.
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.
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 removed. Crushed garlic and a roasted hot habanero pepper is 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.
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.
To eat, pieces of soft sada roti are broken off and dipped in the choka, then it’s used to scoop up chunks of the 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, the heat and flavor of the hot pepper all combine with the chewiness of the sada roti to create the perfect bite.
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, 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!
This video was posted on May 28, 2017 on You Tube and has quickly become a favorite. One viewer, Derick, exclaimed that, “This is by far the most authentic Trini tomato choka I’ve seen on YouTube. Thanks!”
This is a family favorite and I am sure it will become a favorite in your household as well!
This video was posted on May 28, 2017 on You Tube and has quickly become a favorite. One viewer, Derick, exclaimed that, “This is by far the most authentic Trini tomato choka I’ve seen on YouTube. Thanks!”
YOU MAY ALSO LOVE THESE RECIPES:
Trinidad Roasted 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.
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Servings: 4
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
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
Calories: 113kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 516IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg
PRESS PLAY TO WATCH RECIPE VIDEO/INSTRUCTIONS:
Hope you give it a try! You won’t regret it!
With love and best dishes,
Ria
