📝 About This Recipe
A beloved staple of Trinidadian breakfast tables, Tomato Choka is a soul-warming dish that transforms humble ingredients into a flavor powerhouse through the magic of fire-roasting. This traditional Indo-Trinidadian specialty features charred tomatoes mashed with pungent garlic, spicy scotch bonnet peppers, and finished with the signature 'chunkay'—a technique of searing aromatic oil to unlock deep, smoky dimensions. It is the ultimate comfort food, offering a perfect balance of acidity, heat, and savory richness.
🥗 Ingredients
The Roast
- 6-8 large Roma or Plum Tomatoes (ripe and firm)
- 6 whole Garlic Cloves (peeled)
- 1/2 to 1 Scotch Bonnet Pepper (adjusted to heat preference)
Aromatics and Seasoning
- 1/2 medium Yellow Onion (very thinly sliced)
- 4-5 leaves Culantro (Shado Beni) (finely chopped; substitute with cilantro if unavailable)
- 2 stalks Green Onions (finely sliced)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Chunkay (Tempering)
- 3 tablespoons Vegetable or Canola Oil (high smoke point oil)
- 2 large Garlic Cloves (sliced thinly for frying)
👨🍳 Instructions
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1
Preheat your gas stove burner to medium-high or set your oven broiler to its highest setting. If using a grill, ensure the coals are glowing red.
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2
Wash and dry the tomatoes thoroughly. Using a metal skewer or a long-handled fork, hold each tomato directly over the open gas flame, turning frequently until the skin is charred black and the flesh feels soft (about 5-7 minutes per tomato).
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3
While roasting the tomatoes, char the scotch bonnet pepper briefly over the flame until the skin blisters, then set aside.
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4
Place the charred tomatoes in a large bowl and cover with plastic wrap for 5 minutes; this allows the steam to loosen the skins further.
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5
Carefully peel away the blackened skins. Don't worry if a few small charred bits remain, as they add to the authentic smoky flavor. Remove the tough stem cores.
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6
In a heavy bowl or mortar, crush the 6 whole garlic cloves and the roasted scotch bonnet pepper into a coarse paste.
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7
Add the peeled tomatoes to the bowl with the garlic-pepper paste. Use a potato masher or a sturdy fork to crush the tomatoes until they reach a chunky, saucy consistency.
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8
Stir in the thinly sliced raw onions, chopped shado beni (or cilantro), and sliced green onions. Season with salt and black pepper.
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9
Prepare the 'chunkay': Heat the 3 tablespoons of oil in a small frying pan or a traditional iron 'ladle' over high heat until it begins to shimmer and smoke slightly.
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10
Add the 2 sliced garlic cloves to the hot oil. Fry them for about 30-60 seconds until they turn a deep golden brown—be careful not to let them burn to a bitter black.
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11
Immediately pour the scorching hot oil and fried garlic directly over the mashed tomato mixture. You should hear a loud 'sizzle'—this is the chunkay process that seals the flavors.
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12
Stir everything vigorously to incorporate the aromatic oil into the tomatoes. Taste and adjust salt if necessary.
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13
Serve warm with your favorite Caribbean flatbread.
💡 Chef's Tips
For the best flavor, always use a gas flame or grill; the electric stove 'roast' lacks the essential smoky depth. If your tomatoes are very acidic, add a tiny pinch of brown sugar to balance the flavors. Do not skip the 'chunkay' step—the sizzling oil cooks the raw onions and garlic just enough to remove their bite while adding silkiness. Wear gloves when handling the scotch bonnet pepper to avoid skin irritation. If you can't find Shado Beni, use fresh cilantro with a tiny bit of minced culantro or extra garlic to mimic the pungent earthy flavor.
🍽️ Serving Suggestions
Serve hot with freshly made Sada Roti for a traditional Trinidadian breakfast. Pair with fried saltfish or smoked herring for a protein-packed Caribbean brunch. Use it as a zesty side dish for Dhal and rice to add acidity and brightness. Accompany with a hot cup of local cocoa tea or a cold glass of Mauby. Top with a few slices of avocado (pear) for a creamy contrast to the smoky heat.