Tomato Choka

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

Course Breakfast

Cuisine Caribbean

Prep Time 15

Cook Time 10

Total Time 25

Servings -4 servings

Calories 475kcal

Author Charla

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.
Chunkay (drizzle over) the oil with the onion and garlic onto the tomato mixture and stir in the black pepper.
Serve accordingly

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 my latest Gluten Free Roti recipe.
If you can't get hold of scotch bonnet use a habanero pepper instead.