Tomato chokha is a roasted/ spicy version of a Trinidadian salsa. It is really easy to make and tasted great with roasted tomatoes but you can even use overripe regular tomatoes if you don’t have time to roast them.
Here is Maggi’s recipe for her chokha.
Maggi makes the most unbelievable Trinidadian food. Her recipes are simple and really tasty.
Here is a dish called “Boil n’ Fry” Sweet potato which can be eaten with rice or roti. It is extra yummy when topped with “Chokha” which is a spicy tomato salad.
My mother-in-law makes the best potato salad ever!
It is chock-full of vegetables and really super tasty. Here is her simple recipe.
This might be one of my all time favorite soups! Passang makes this really simple, flavorful Tibetan version of chicken soup which has a really nice hit of spice to it.
She hand makes fresh noodles and adds them in but in my lazy version however I use any broad flat noodles or pasta I can find.
I find that glass noodles or any broad pasta works really well. You can vary the leafy greens you add in the soup. I use anything from spinach, boy choy, swiss chard to kale.
One of my favorite places to eat in is at my dear friends Peter and Maria Paniccia’s dining table. There is nothing more delicious than their home-style food made with mostly vegetables picked from their own garden.
This pork dish is a particular favorite of mine, which I learned from Maria and recreated in my kitchen. I serve it on a bed of mixed green salad leaves but you can serve it with any kind of vegetables, rice or pasta.
I had the best tomato soup recently at my friend Stephanie’s home.
It was so yummy and bursting with fresh flavors of basil and tomato.
She used a really simple recipe from the Barefoot Contessa. I recreated the soup the very next day at home and it was a super hit.
You can choose to reduce the amount of cream in this soup or even use milk instead. This soup freezes really well so whip up a big batch and freeze some of it for later.
I love crumbles! They are easy – always a crowd pleaser and can be made with a myriad of combinations of fruit. Here is one with apples and blueberries that I particularity enjoy making. The recipe is inspired from the Food Network Magazine.