In general, Trinidadians aren’t big grillers, preferring the deep-fat frying of their British heritage or the stewing of their African forebears. That’s not to say that you don’t see a lot of charcoal fires at roadside stalls in Port of Spain. But by and large, they are used to heat bubbling stockpots and fryers, not for direct grilling. One exception are the chokas enjoyed by the Indian community. A choka is a fire-roasted vegetable that is chopped and seasoned with oil.