Tomato Choka

Tomato Choka is a rustic, fire-roasted tomato dish from Trinidad and Tobago, often served as a side or a vegetarian main alongside sada roti, paratha, or rice. Its roots lie in the Indian diaspora’s adaptation of chokha—a mashed, roasted vegetable preparation common in Bhojpuri cuisine—using the abundant tomatoes of the Caribbean.

The dish begins with whole tomatoes charred over an open flame or grill until the skins blacken and blister, imparting a deep, smoky flavor. The charred skins are then peeled away, and the softened flesh is mashed with a fork or mortar. Key ingredients include fresh culantro (shadow benny) or cilantro, minced garlic, and pounded geera (roasted cumin). Scotch bonnet pepper is added for heat, and the mixture is finished with a tempering of hot oil sizzled with additional garlic and cumin seeds.

A great version balances the sweetness of roasted tomatoes with the pungency of raw garlic and the earthy bitterness of burnt cumin. The texture should be chunky, not puréed, with visible flecks of green herbs and pepper. Luke Martin, who visited Brasso Seco Bliss in Brasso Seco Village, praised the venue’s rendition for its intense smokiness and the way the tempering “wakes up every bite.” Regional variations exist across Trinidad: some cooks add finely diced onion or a splash of coconut milk for creaminess, while others in Tobago may use more scotch bonnet for a fiercer kick. It is almost always served at room temperature, allowing the flavors to meld.