Updated: May 1
Tomato Choka is a Trinidadian dish where tomatoes are charred over an open flame and added to heated oil with garlic and onion. Today I made a quick version to the traditional tomato Choka and added kale to it for some extra health benefits. I paired this dish with grilled plantain, avocado, and corn cakes for the perfect Sunday morning breakfast! See below for this healthy, easy-to-make recipe with step-by-step videos.
Yield 2-3 Servings
Tomato & Kale Choka
1 Small Onion thinly sliced
5 Small to Medium Tomatoes diced
Approx 1-2 Cups kale Roughly chopped
1 1/2 tsp Salt
1/2 tsp Turmeric- I used @simplyorganicfoods Turmeric Powder
1/2 tsp Geera (Cumin)
1 tsp Garlic minced or Garlic Powder
2 tsp- 1 Tbl Coconut Oil- I used @cgacaribbean Simply Natural Coconut Oil
Place a pan on medium heat. When the pan is heated, add the coconut oil.
Then oss in the onions and saute until fragrant.
Add the salt, turmeric, geera and garlic. Stir and saute for a minute.
Toss in the tomatoes, stir and cook for a few seconds then add the chopped kale.
Continue to cook and stir For a few minutes on medium heat until the tomatoes become saucy and the kale is wilted.
1 Plantain medium ripe sliced on the bias
1 Tbl Coconut Oil- I used @cgacaribbean Simply Natural Coconut Oil
Place a pan on medium low to medium heat. When the pan is heated, add the coconut oil.
When the oil is heated add each slice of plantain to the pan, and cook on both sides for approximately 2 minutes or until golden brown.