Trinidadian Smoked Herring and Tomato Choka with Rice
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Ingredients
- 300 g smoked herring fillets
- 5 tomatoes
- 1 onion
- 2 garlic cloves
- 1 scotch bonnet chilli
- 280 g long grain rice
Nutrition (per serving)
- Calories
- 437 kcal
- Protein
- 21.8 g
- Carbohydrate
- 62 g
- of which sugars
- 5.7 g
- Fat
- 10.8 g
- of which saturates
- 2.5 g
- Fibre
- 3.1 g
- Salt
- 1.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the smoked herring fillets with boiling water and soak for 10 minutes, then drain, flake and discard any bones.
- 2
Roast the whole tomatoes under a hot grill for 8-10 minutes, turning occasionally, until the skins blister and char.
- 3
Mash the roasted tomatoes roughly with the crushed garlic and the finely chopped scotch bonnet chilli.
- 4
Fry the sliced onion in a little oil for 5 minutes, then stir in the mashed tomatoes and the flaked herring, and cook for 4-5 minutes.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the tomato choka and herring.
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