Maggi’s Trinidadian Tomato Chokha

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’s Boil n Fry Spicy Sweet Potato

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.

 

 

Maggi’s Spicy Bok Choy – The Trinidadian Way!

 
 

Maggi is an incredible cook. Her recipes are simple and delicious!

Here is a really yummy, spicy way to cook bok choy the Trinidadian way!

 

 
 

STIR FRIED SPAGHETTI SQUASH WITH SWISS CHARD AND HOT CHERRY PEPPERS

Last week I went on and on about my new favorite vegetable – spaghetti squash.

Well, I made another wonderful find this week, at the Caribbean grocery store - hot cherry peppers.

Isn’t it pretty?

Put the two together and the results are dynamite.

Aloo Pie

Maggi makes the most unbelievable West Indian food. She is from Trinidad and I have to say that her Trini food trumps all!!! A lot of the dishes she makes crosses over with Indian food but with a great twist. Her Aloo Pie (Potato Pie) is one of my favorites . It reminds me of a flattened out samosa. It can be eaten with any chutney – I love it with Kuchela (mango spicy chutney) and hot pepper sauce made with scotch bonnets. You can buy both Kuchela and Pepper Sauce in any West Indian grocery – try the brand Matouks.

Aloo Pie

1 onion chopped finely

8 cloves of garlic chopped finely

2 teaspoons ground cumin powder

1 scotch bonnet ( or any chili pepper – you can even skip this if you dont like spice)

10 small potatoes

Aloo filling

• Heat oil.
• Add onions, garlic and chopped scotch bonnet.
• Cook for a minute.
• Add potatoes.

• Add salt.
• Cover and cook till done.
• Add 2 teaspoons of ground cumin powder.
• Mix well.
• Mash the potatoes.
• Set aside till cool.

Dough (Pie part)

5 1/2 cups of flour

2 tablspoons of butter

2 tablspoons of vegetable shortening (optional)

1 teaspoon salt

1.5 tablespoons of sugar

2 tablespoons of baking powder

3 cups of water ( more if needed)

• Mix the butter, crisco, flour, salt,  sugar and baking powder.
• Mix it really well till the butter and flour make a grainy mixture.
• Begin kneading the dough whilst adding water  bit by bit.
• You can knead the dough by hand or use a food processor with a dough blade.
• Genlty knead the dough till done.
• It should look like the picutre below when done.
• Sprinkle the dough with some flour, cover with a kitchen towel and let it rest for 15 minutes.

Putting together the Aloo Pie

• Break the dough into several 2 inch dough balls.
• Sprinkle lightly with flour.

• Flatten each dough ball into a 4″ disc of about 1/2 inch thickness.

• Place a little of the aloo mixture in each of the flattened dough.

• Begin to close the disc around the aloo as shown in the picture below.

• Pinch the top closed till it looks like a dumpling.

• Dust with flour and begin to gently flatten it out till it looks as shown below.
• Do this with all the dough balls and set aside.

Frying the Aloo Pie

• Heat 4-5 cups of oil in a wok.
• When the oil is hot, gently add two uncooked aloo pies.
• Deep fry.

• Flip it over once or twice and till it reaches a golden brown color.
• Remove from heat and place in a bowl with paper towels.

• Repeat for all uncooked aloo pies.
• Serve hot with kuchela or hot pepper sauce.