Smoked Herring (choka)
Smoker Herring Choka pictured here with Spicy Sweet Potato Wedges. When it comes to salted meats in Trini cooking, we have salted fish, salted pigtails and Smoked Herring. Smoked Herring is namely prepared as a choka and sauteed with vegetables. The flavors are distinct and most certainly delicious. While herrings usually have a lot of fine bones, once the major bones are removed there's no need to remove the other finer bones. As a matter of fact, I think removing every bone may be damn near impossible. Fine bones and all, this Trinibago dish is beautiful, colorful and most importantly delicious. Here's my recipe. Ingredients 2 pks boneless Smoked Herring (each .175 kg)
4 medium to large Tomatoes
3 cloves Garlic
1 stalk Celery
1 large Pimento
1/2 medium Onion
2 tbsp Olive Oil
●Place smoked herring in a boiling saucepan of water for 7-10 mins to soften. Remove from heat and allow to sit for 5 mins then remove and place in dish to cool.
●Crush and chop garlic, slice onions and pimentos and set aside. Chop other veggies and set aside as well.
●Take cool smoked herring and using fingers break down into smaller pieces removing bones as you go along as many as you can
(the herring fish has a lot of fine bones and cannot truly be completely boneless)
●In a small frying pan, wok or saucepan place oil, when adequately heated toss in garlic, onions and pimento and cook until onions are translucent careful not to burn.
●Toss in vegetables and cook for 1 min, add chipped herring and toss cooking for a further 2 minutes.
Remove from heat and served immediately with hot sada roti, dumplings or provisions. However you choose to have this filling be sure to enjoy.
Thanks for joining me for another session of Food Therapy. Hope to see you soon ❤