Tomato chokha and sada roti

A bachelor friend asked me this week for a recipe for this classic Trinidad East Indian breakfast.  Not one to let a man go starving, I did a little consulting with my Indian girlfriends and figured out how to whip up this simple yet satisfying meal for breakfast this morning. I also learnt what it means to “chunkay” a pot!



Tomato Chokha

What to use

4 firm ripe tomatoes

3 cloves garlic (minced)

1/2 white onion (diced )

1 tbs olive oil

salt and black pepper to taste

hot pepper (optional)

Pretty much all you need!

What to do

Drizzle a little olive oil over tomatoes and roast in oven at 400 degrees until tender.   Allow to cool enough to handle and gently remove skin.  Mash pulp up to desired consistency.  I like mine a little chunky while some prefer it smooth.  Add salt and pepper to taste. Fry garlic and onion in 1 tbs of olive oil for a few minutes and then add to tomatoes. (This is the “chunkay” part!)  Serve warm with some freshly made sada roti.

Sada roti

What to use

2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp instant yeast

3/4 cup warm water

What to do

Mix together flour, baking powder, salt and yeast. Add enough water to make smooth dough while kneading well. Cover dough with damp towel for about 25 minutes.  Roll dough into balls. This recipe should give you about 5 balls (just a little bigger than a golf ball).  Roll each ball out into a 1/2 inch thick flat circle.  Cook on a hot griddle or tawah for a couple minutes on each side.  The dough will rise while cooking.

Slice and serve nice and warm.


Chocolate chip coffee muffins

Okay, I must confess I am becoming a tad obsessed with baking muffins.  They are so easy and virtually impossible for a baking novice like me to mess up.  This weekend I decided to experiment  a bit using my basic muffin recipe as a base (with a few minor adjustments) and another yummy creation was born.  Who needs a latte when you’ve got these?

What to use

2 cups flour

3 tsps baking powder

1/2 tsp salt

1 egg

1 cup granulated sugar

1 cup milk

1/4 cup oil

2 tbs instant coffee

1 cup semi sweet chocolate chips

1/2 cup cream liqueur ( I used Amarula Cream Liquer but I think Bailey’s will work just as well)

What to do

Preheat oven to 400 degrees.  Stir together flour, baking powder, salt and sugar in  large bowl.  Add coffee to milk and stir until completely dissolved.  Add to that mixture the liqueur and stir well. In a separate bowl, beat egg with a fork and add milk mixture and oil. Stir well.   Pour wet ingredients into a well in the flour mixture and stir until moistened.  Dust chocolate chips lightly with flour and fold into batter.  Pour into lined muffin tin and bake for 25 minutes.

Chocolate chip goodness!

Fresh out of the oven

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Happy Easter!

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Bake and buljol

coconut bake and saltfish

Weekends at my grandmother’s house meant a huge breakfast of freshly made  coconut bake, stewed down saltfish (buljol) and real cocoa tea made from the cocoa beans that she grew on the estate behind her house.  This is exactly what I was craving this Sunday morning. I couldn’t get the authentic cocoa tea but I […]

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