Updated: Jan 22
I come to you bearing another choka recipe. I hope you have your roti at the ready because this one is just as great as the others. Smoky and tart with garlicky richness and sumthin spicy in the mix and boom breakfast, lunch or dinner you have a simple dip or filling. Here's my recipe and I hope you enjoy.
6 medium to large Tomatoes
3 cloves Garlic
1 small Onion
4 tbsp Olive or Vegetable Oil
1 piece Hot Pepper (to taste)
1/4 tsp Salt or (to taste)
●Wash and dry your tomatoes. You cant them place them on a wire rack over your stovetop, on your grill or oil them and place them to roast in the oven.
(The smoky flavor is really created by direct fire and is the ideal method for choka)
●As you turn your tomatoes while cooking the skin will become charred in some places and this will tell you the readiness. Remove from the fire and using a fork gently remove the skin off other tomatoes.
●In a large enough mixing bowl (one that can withstand heat) use a fork or potato masher and crush roasted tomatoes and set aside.
●Crush and mince garlic, thinly slice your onions and chop your pepper, to a small saucepan or frying pan add oil on medium heat and saute vegetables.
●When onion becomes translucent add oil and vegetables directly to crushed tomatoes and mix. Don't over mix we want the tomatoes to maintain a slightly chunky consistency. Add salt to taste and serve hot.
Thanks for joining me for another session of Food Therapy. Hope to see you soon ❤