Trinidad Tomato Choka
A classic Trinidadian dish made with fire-roasted tomatoes, garlic, onion, and pepper. This Trinidad Tomato Choka is bold, smoky, and incredibly easy to make—perfect as a side or eaten straight with roti.
Trinidad Tomato Choka is one of those simple dishes that packs a serious punch of flavor. Roasted tomatoes, mashed with garlic, onion, and hot pepper, then topped with hot oil—yes, please! It’s smoky, saucy, and perfect for scooping up with sada roti (or just a spoon, no judgment).
I was seriously craving this choka this week and had to make a batch. And once you read through, I’m betting you’ll feel the same way too.
What is choka in cooking
Choka isn’t an ingredient, it’s a traditional method of preparing vegetables (or meat) that comes from the Indo-Caribbean community. The technique involves roasting the main ingredient, like tomato, eggplant (baigan), or even coconut, until it’s deeply charred and smoky, then mixing it with aromatics and topping it off with hot oil infused with garlic or other seasonings.
The most authentic way to make choka is over an open flame for that real smoky flavor. But if you’re like me and your kitchen setup isn’t exactly equipped with a gas burner, the oven makes a solid backup. It might be a little non-traditional, but trust me, it’s still full of bold, roasted flavor.
How to make Trinidad tomato choka
Ingredients
This dish comes together with just a few ingredients—but oh, the flavor! Once that roasting starts, your kitchen will smell like a whole Trini food stall.
Here’s what you’ll need:
- The Base:
- Ripe tomatoes – The riper, the better! Juicy tomatoes like Roma or heirloom work beautifully here. Even those borderline-too-soft ones hiding in the fridge? Perfect. Skip green tomatoes—they take longer to roast and lack that natural sweetness.
- The Flavor Boosters:
- Garlic cloves – Roasted or mashed raw into the choka for that punchy kick.
- Onion – Mixed in after roasting for a crisp bite.
- Hot pepper – Scotch bonnet, scorpion, or whatever brings the heat you like. Double up if you’re feeling brave!
- Black pepper and salt – To season and balance everything.
- The Finishing Touch:
- Olive oil – Heated and poured over the mix to bring everything together. That chunkay moment? Magic.
Instructions
The flavors are bold, but making tomato choka is surprisingly easy. Here’s how to get that smoky, saucy goodness step-by-step:
- Wash the tomatoes
Since you’ll be roasting them with the skin on, give the tomatoes a good rinse. Remove any debris, bruised spots, or green stems.
- Roast the tomatoes
Place the tomatoes on a foil-lined, rimmed baking sheet and drizzle lightly with oil. Roast in the oven at 425°F for about 25 minutes, until the skin is charred and the tomatoes look wilted.
Tip: You can also use your broiler—about 15–20 minutes under broil should give you that nice char. Less ripe tomatoes might need a few extra minutes.
- Remove the skin
Let the roasted tomatoes cool slightly. Use two forks to gently peel away the skins and remove the stem tops. Do this in a large bowl to catch all the juicy goodness! Then mash the flesh with a fork or potato masher. Remove any tough core bits you find.
- Prep the aromatics
In a mortar and pestle (or with a fork), mash the garlic and hot pepper together.
Optional: For a deeper flavor, roast the garlic and pepper with the tomatoes for 10 minutes before mashing
- Mix it all together
Add the mashed tomatoes to a bowl, then stir in the garlic-pepper mash and raw chopped onions. Mix well.
- Season and finish
Taste the mixture and adjust salt, black pepper, and heat level to your liking.
Heat the oil on the stovetop over medium until it’s just about to smoke. Carefully pour the hot oil over the tomato mix, this is the signature chunkay moment that brings everything to life. Stir to combine.
And just like that you’ve got a bowl of Trinidad tomato choka ready to scoop, dip, and devour.
What do we eat with choka
The classic pairing? Tomato choka and sada roti. That pillowy, naan-like flatbread is perfect for scooping up all that smoky, saucy goodness—especially for breakfast.
But don’t stop there:
- Serve it with curry chicken and roti for a hearty lunch.
- Pair it with dhal and rice for a comforting, vegetarian meal.
- Go rogue and make a grilled cheese + tomato choka combo. It’s giving chunky tomato soup energy but with way more flavor.
- Or have it with saltfish and fried bodi for a true Trini-style feast.
Basically? This choka goes with everything. Don’t let anyone tell you otherwise.
How to store & reheat tomato choka
- Fridge: Store in an airtight container for up to 5 days. Just be sure to avoid any extra moisture sneaking in.
- Freezer: You can freeze it for up to 1 month. Let it cool completely before freezing, and defrost in the fridge overnight before reheating.
- To Reheat:
- Microwave: Warm in short bursts, stirring in between.
- Stovetop: Reheat gently over low heat. Add a splash of oil to help bring the flavor back to life.
Tips & Notes
- Tomatoes: Use naturally juicy and flavorful tomatoes for the best results. Roma, heirloom, or even overripe ones work great—just avoid anything too firm or underripe.
- Pepper Heat: Want to dial it down? Remove the seeds and membrane from your hot peppers—that’s where most of the heat hides. You can always add more spice later if needed.
- Roasting Alternatives:
- Outdoor grill: Go traditional and roast over an open flame or grill. Just follow the same method—make sure the skins char up nicely.
- Grilled onions: You can also roast the onions along with the tomatoes for a smokier bite.
- Liquid Smoke: Missing that open-fire flavor? A dash of liquid smoke (start with ¼ teaspoon) can add that depth. Go slow—it’s strong stuff!
Final Thoughts
Tomato choka is one of those simple dishes that reminds you just how flavorful Caribbean food can be. A few ingredients, a little fire (or oven!), and boom, you’ve got something you’ll want to mop up with every piece of roti in reach.
Give it a try, make it your own, and maybe even sneak it into your next grilled cheese situation. I won’t tell.
More breakfast options to try
- Sada Roti – Because what’s choka without the roti?
- Baigan Choka – Another smoky favorite for eggplant lovers.
- Fried Bake and Saltfish – A Trini staple through and through.
- Trinidad Cornmeal Porridge – Warm, comforting, and so nostalgic.
- Aloo Pie – Yes, it’s technically a snack, but who’s judging?
Trinidad Tomato Choka
Ingredients
Method
- Preheat oven to 425°F.
- Place tomatoes on a foil-lined baking sheet and bake for 25 minutes, until skins are charred and softened.
- Wrap hot peppers (and optionally garlic) in foil and roast for 10 minutes.
- Mash the roasted garlic, salt, and hot peppers together using a mortar and pestle or small bowl.
- Once tomatoes are slightly cooled, cut off the stem end and peel using a fork.
- In a large bowl, combine the peeled tomatoes with the garlic-pepper mix and mash to your desired consistency. Remove any hard bits.
- Stir in sliced onions.
- In a small pan, heat the oil until just starting to smoke.
- Carefully pour hot oil over the tomato mixture and stir to combine.
- Serve warm or at room temperature.
