Smoked Fish Choka


Preparation info

  • Difficulty


  • Serves


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

This will seem kind of odd to British, palates, but give it a go. It is quick to make and very healthy. In the Caribbean we would serve it with crackers for breakfast, but it might be more popular here with boiled rice for lunch or supper. For the photo I served them with hammy (rounds of pressed cassava). If you want to try them, soak cassava rounds in milk for 10 minutes, then drain well, cut into quarters and shallow-fry until golden.


  • 320 g (11½ oz) smoked mackerel
  • 4 tbsp groundnut oil
  • 450 g (1 lb) tomatoes, roughly chopped
  • 2 onions, roughly chopped
  • 1 red pepper, deseeded and chopped into cubes, roughly 2 cm (½ in) square
  • 4 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp. chopped parsley or fresh coriander (optional)

To Serve

  • bammy (shallow-fried rounds of pressed cassava), cut into quarters (optional)
  • lime wedges (optional)


  1. Flake the mackerel into large pieces and discard the skin. Set aside.
  2. Pour the oil into a large frying pan and cook the tomatoes, onions, pepper, garlic and chilli over a low to medium heat, until completely soft, stirring from time to time. It will take about 20 minutes.
  3. Add the fish and stir everything together to combine and heat through. Scatter with the herbs, if using. Serve with the bammy and lime wedges, if liked.