Tomato choka

Choka in bowl with roti pieces

5 from 5 reviews

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



4 tbsp of coconut oil


  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