Trinidadian Tomato choka (Vegan, GF, low fat)

Tomato choka recipe is a vegan aromatic Trinidadian breakfast dish consisting of garlic, onion, pepper combined with roasted tomato served with sada roti.

Tomato choka is one of those dishes that is tasty yet very simple to make. If you are looking for a recipe that doesn’t take hours to prepare, delicious and transports you to the Caribbean then this recipe is what you need. It’s naturally low in fat, carbohydrates, vegan, paleo and gluten free.

My version of tomato choka

This recipe is inspired by my family friend from Trinidad and Tobago. The great thing about having friends from various islands is being able to learn how that specific island makes their recipes. This is the method that I saw her make her choka and then sandwich it into some sada roti.

I have tweaked the recipe to suit my personal taste buds by adding some black pepper and I also like to chongkay the tomatoes by adding the onion to the oil along with some of the garlic.

I’m not a huge fan of the taste of raw onions, which is how most tomato choka recipes are made and then the oil is drizzled over it.

What is choka

In short choka is used to describe a culinary method where a vegetable  in most cases is roasted, usually on an open flame to impart a very deep flavour.

The vegetable is then peeled and mashed to a puree and combined with peppers, onion and garlic and oil is heated up on a type of ladle called a kalchul and used to chongkay (to heat the liquid and drizzle) it.

There are many different types of choka variations out there including;

• Baigan (eggplant) choka
• Aloo (Potato) choka
• Zaboca (avocado) choka
• Eddo (taro/dasheen) choka
• Sardine choka

Ingredients for will need

• Tomato
• Onion
• Garlic
• Scotch bonnet
• Black pepper (optional)
• Pink salt

How to make tomato choka

• Wash and blot the tomatoes dry.
• Grab a baking tray or cookie sheet and cover with aluminium foil.
• Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
• While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don’t have one) along with the skin of the scotch bonnet and pink salt.

• Mash into a smooth paste and set aside.
• Once the tomatoes have cooled down enough, peel off the skin so the pulp is left and place the tomatoes along with the garlic/pepper/salt paste in a medium sized bowl.
• Use the pestle/masher/fork to breakdown the tomatoes.

• Add the coconut oil to a frying pan (or kalcul) on medium-high heat and saute the onion and garlic until slightly golden.
• Chongkay (drizzle over) the oil with the onion and garlic onto the tomato mixture and stir in the black pepper.
• Serve accordingly

Notes and tips for making tomato choka

• In respect to the scotch bonnet, make sure to use the skin only. The heat is in the seeds/membrane if you want a fiery choka then add some of the seeds and membrane.
• For best results/deep flavour grill/broil the tomatoes
• Use a fork/masher to breakdown the tomatoes. It’s best to do it by hand NOT using a blender etc..  that will loosen up the thickness of the choka too much.
• If you wish to make the GF roti use this tutorial guide. Flour blends such a Bob Red Mills should work too.
• If you can’t get hold of scotch bonnet use a habanero pepper instead.

More recipes from Trinidad and Tobago that you may like

Trinidadian dahl

Trinidad stew chicken

Channa and aloo (chickpeas and potatoes)

Cornmeal cou cou

Vegan buljol

Caribbean green seasoning

Tomato choka

★★★★★

5 from 5 reviews

Enjoy a taste of the Caribbean with this tasty Trinidadian tomato choka for breakfast

• Author: Charla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2-4 1x
• Category: Breakfast
• Cuisine: Caribbean

Scale 1x2x3x

Ingredients

• 8 – 10 large tomatoes
• 1 small onion, sliced finely
• 4 garlic cloves, chopped
• Scotch bonnet, deseeded
• 1/2 tsp black pepper (optional)
• 1 tsp pink salt

---

4 tbsp of coconut oil

Instructions

1. Wash and blot the tomatoes dry.
2. Grab a baking tray or cookie sheet and cover with aluminium foil.
3. Place the tomatoes evenly spaced out on the tray and broil/grill for 10 minutes or until the skin is charred and splits.
4. While the tomatoes are being broiled/grilled, place 2 of the garlic cloves into a pestle and mortar (use a masher/blender if you don’t have one) along with the skin of the scotch bonnet and pink salt.
5. Mash into a smooth paste and set aside.
6. Once the tomatoes have cooled down enough, peel off the skin so the pulp is left and place the tomatoes along with the garlic/pepper/salt paste in a medium sized bowl.
7. Use the pestle/masher/fork to breakdown the tomatoes.
8. Add the coconut oil to a frying pan (or kalcul) on medium-high heat and saute the onion and garlic until slightly golden.
9. Chongkay (drizzle over) the oil with the onion and garlic onto the tomato mixture and stir in the black pepper.
10. Serve accordingly

Notes

• In respect to the scotch bonnet, make sure to use the skin only. The heat is in the seeds/membrane if you want a fiery choka then add some of the seeds and membrane.
• For best results/deep flavour grill/broil the tomatoes
• Use a fork/masher to breakdown the tomatoes. It’s best to do it by hand NOT using a blender etc..  that will loosen up the thickness of the choka too much.
• If you wish to make the GF roti use this tutorial guide. Flour blends such a Bob Red Mills should work too.
• If you can’t get hold of scotch bonnet use a habanero pepper instead.