One of my all-time favorite dishes is Tomato Choka, a smoky, peppery delight bursting with bold flavors. I love everything about it. This classic Trinidadian dish holds a special place in my heart and on my table.

Whether paired with roti, sada or fry bake, Tomato Choka is comfort food at its best.

In this post, I’ll share what makes Tomato Choka so unique, how to make it, and what to serve it with.

What is Trini Tomato Choka?

Tomato Choka is a dish from Trinidad and Tobago with a smoky, earthy, and spicy flavor. It’s made by roasting ripe tomatoes until they are charred and soft, then mash them with garlic, hot peppers, onions, and hot oil.

This dish has roots in Indian culinary traditions brought to the Caribbean and has become a staple in many Trinidadian homes. It’s incredibly versatile and can be served as a side dish, a dip, or even as a main accompaniment to bread or rice.

Tomato Choka is vegetarian and keto-friendly, making it a great option for those following special diets while still craving authentic Caribbean flavors.

Recipe: Trinidad Tomato Choka

Ingredients

4 large ripe tomatoes
2 cloves garlic, finely minced
1 medium onion, thinly sliced
1–2 hot peppers (Scotch bonnet or habanero, adjust for spice level)
2 tbsp vegetable oil
1/4 tsp salt or to taste
1/4 tsp black pepper

Instructions

Roast the tomatoes and peppers: Place the tomatoes and peppers on an open flame, grill, or in a hot skillet. Roast them until the skins are charred and the flesh becomes soft. Rotate frequently to ensure even charring. This step gives the dish its signature smoky flavor.

Peel and mash: Let the roasted tomatoes cool slightly, then peel off the charred skins. Mash the tomatoes and peppers in a bowl using a fork or potato masher.

Sauté aromatics: Heat the oil in a small skillet over medium heat. Add the minced garlic and sliced onions, sautéing until fragrant and lightly browned.

Combine and season: Mix the sautéed garlic and onions into the mashed tomatoes and peppers. Season with salt and black pepper to taste.

Serve warm: Tomato Choka is best served warm, with its smoky aroma still fresh.

What to Eat Tomato Choka With?

Dhal and rice: Tomato Choka complements the creamy, spiced flavors of dhal and rice, creating a hearty vegetarian meal.

Roti: Use Tomato Choka as a filling or side to enjoy with paratha (buss up shut) or dhalpuri roti.

Sada roti: This light and fluffy bread is the perfect vehicle for scooping up every bite of smoky choka.

Fry bake: Tomato Choka pairs wonderfully with fried dough, creating a satisfying and indulgent combo.

On its own: Serve it as a dip or spread for a quick and flavorful snack.

Storage Tips

Tomato Choka can be stored easily, making it ideal for meal prep or leftovers.

Refrigeration: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave before serving.
Freezing: Freeze in small portions in a freezer-safe container for up to 1 month. Defrost in the fridge overnight and reheat before use.
Avoid sogginess: When reheating, consider sautéing it briefly to revive its smoky flavor and texture.

Why Tomato Choka is Keto and Vegetarian-Friendly

Keto-friendly: Tomato Choka is low in carbs and made with fresh, whole ingredients, making it an excellent choice for keto diets. Skip the bread and pair it with cauliflower rice or serve it on its own.

Vegetarian and vegan: This dish is naturally vegetarian and can be made vegan by using plant-based oil or skipping the oil altogether. The roasted tomatoes and spices provide all the flavor you need.

Tomato Choka is more than just a dish. Its bold smokiness, balanced by the sweetness of roasted tomatoes and the heat of hot peppers, makes it an unforgettable addition to any meal.

More Choka Recipe

Caribbean Baigan Choka Recipe