In this Trinidadian vegetarian side, chopped onions, peppers, and chiles get briefly sizzled in hot oil before they’re poured over broiled peak-season tomatoes. Use whatever tomatoes look good (plum, sun golds, heirlooms) then broil them until their skins blister and the flesh softens, leaving them raw in the very center. Serve right away while warm or the next day after chilling in the fridge, alongside all the other dishes in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast: Fruit Chow, Aloo and Chana, Curry Goat, and flaky Buss Up Shut Paratha Roti.
Recipe information
Yield
4 - 6 Servings
Ingredients
2
½
½
3
2
1
1
2
½
2
Preparation
Step 1
Heat a broiler. Broil tomatoes in a single layer on a rimmed baking sheet until skins are charred and flesh is beginning to collapse (cores should still be fresh and raw), about 3 minutes for smaller cherry or Sun Gold tomatoes and up to 15 minutes for larger heirloom or beefsteak tomatoes. Transfer to a shallow bowl or dish and gently crush with a fork or potato masher, removing any stems and tough bits; discard.
Step 2
Heat oil in a small saucepan over medium-high. Remove from heat; add onion, garlic, peppers, chile, and thyme. Stir to combine and drizzle over tomatoes; season with salt and black pepper.
Step 3
Just before serving, top with scallions, cilantro, and chives.
Step 4
Do ahead: Choka can be made 1 day ahead. Let cool; cover and chill.
How it all comes together
Step 5
Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.
Leave a Review
Reviews (4)
Back to TopMy partner and I loved this recipe, very flavorful and the crispness of the peppers was great. I think the Bus Up Shut Paratha Roti is very important to eat with this. I used heirloom tomatoes, and they worked very well.
Phoenix, Arizona, USA
10/2/2020