West Indian Grilled Vegetables Choka

Name: West Indian Grilled Vegetables Choka
Yield: Serves 8
Cuisine: Brazil
Ingredients: ¼ cup chopped fresh cilantro, for garnish; 1 large onion, peeled and cut into quarters (leave the root ends intact); 2 tablespoons fresh lime juice; 2 cloves garlic, minced; 1 tablespoon finely chopped peeled fresh ginger; ½ to 1 Scotch bonnet chile, seeded and minced; 1 medium-size onion, finely chopped; 1 medium-size green bell pepper; 2 ripe medium-size tomatoes; 1 tablespoon vegetable oil; 6 cloves garlic, peeled and cut in half lengthwise; 2 smallish eggplants (10 to 12 ounces each); Salt and freshly ground black pepper; 2 teaspoons mustard seeds, preferably black; 2 tablespoons vegetable oil

Trinidad

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

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.

Ingredients

Americas
Brazil
Dinner
Vegan
Spicy
Gluten-free

Ingredients

Method