A classic Guyanese dish, Baigan Choka, Tomato Choka, Spinach and Paratha Roti
Recipes in this Video
Baigan Choka is a beloved dish in Trinidad and Tobago, showcasing the island's love for eggplant. Traditionally, it is made by roasting the eggplant until charred, then mashing it with spices and aromatics. This dish is often served alongside roti or as a flavorful dip. Its simplicity and rich flavors highlight the importance of local ingredients in Caribbean cuisine, and it has inspired variations across the Caribbean and beyond.
Ingredients
- ●eggplant
- ●onion
- ●garlic
- ●scotch bonnet pepper
- ●lime juice
- ●cilantro
- ●salt
- ●black pepper
- ●olive oil
Instructions
- 1Preheat the oven to 400°F.
- 2Prick the eggplant with a fork to prevent bursting.
- 3Place the eggplant on a baking sheet and roast until the skin is charred and the flesh is soft, about 30-40 minutes.
- 4Remove the eggplant from the oven and let it cool slightly.
- 5Peel the charred skin off the eggplant and discard it.
- 6In a bowl, mash the eggplant flesh with a fork or potato masher.
- 7Finely chop the onion, garlic, and scotch bonnet pepper, then add them to the mashed eggplant.
- 8Stir in lime juice, chopped cilantro, salt, and black pepper to taste.
- 9Drizzle with olive oil and mix until well combined.
- 10Serve warm or at room temperature with roti or as a dip.
Ingredient Alternatives
scotch bonnet pepper
Healthier: jalapeño
Cheaper: bell pepper
Jalapeño provides heat with fewer calories, while bell pepper offers a milder flavor.
Techniques
Equipment
Also Known As
Spinach is a beloved ingredient in Somali cuisine, often featured in stews and salads. It symbolizes health and vitality, making it a staple in many households. Traditionally, spinach is prepared simply to highlight its natural flavors, and it's often served alongside rice or bread. In modern cooking, spinach has found its way into various global dishes, celebrated for its versatility and nutritional benefits.
Ingredients
- ●fresh spinach
- ●olive oil
- ●garlic
- ●onion
- ●lemon juice
- ●salt
- ●pepper
- ●nutmeg
- ●chili flakes
- ●vegetable broth
- ●tomatoes
- ●feta cheese
- ●pine nuts
- ●sesame seeds
- ●cumin
- ●coriander
Instructions
- 1Wash fresh spinach thoroughly under cold water.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add minced garlic and diced onion to the skillet; sauté until fragrant, about 2 minutes.
- 4Add spinach to the skillet; cook until wilted, about 3-4 minutes.
- 5Stir in lemon juice, salt, and pepper to taste.
- 6Sprinkle with nutmeg and chili flakes for added flavor.
- 7Add diced tomatoes and cook for an additional 2 minutes.
- 8If using, crumble feta cheese over the spinach mixture.
- 9Toast pine nuts in a separate pan until golden, about 3-4 minutes.
- 10Garnish the spinach with toasted pine nuts and sesame seeds before serving.
- 11Serve warm as a side dish or as part of a salad.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories.
olive oil
Healthier: avocado oil
Cheaper: sunflower oil
Avocado oil has healthy fats, while sunflower oil is more affordable.
pine nuts
Healthier: walnuts
Cheaper: sunflower seeds
Walnuts provide healthy fats and are often cheaper.
vegetable broth
Healthier: homemade broth
Cheaper: water with seasoning
Homemade broth can be healthier and more economical.
Techniques
Equipment
Also Known As
Ingredients
- ●4 large ripe tomatoes
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1-2 green chilies, chopped (to taste)
- ●2 tbsp vegetable oil
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp salt (or to taste)
- ●1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a pan over medium heat.
- 2Add the cumin seeds and let them sizzle for a few seconds.
- 3Add the chopped onion and sauté until translucent.
- 4Stir in the minced garlic and green chilies, cooking for another minute.
- 5Add the ripe tomatoes to the pan, along with turmeric powder and salt.
- 6Cook the mixture, stirring occasionally, until the tomatoes break down and become soft, about 10-15 minutes.
- 7Once the tomatoes are well cooked, mash them slightly with a fork or potato masher to achieve a chunky consistency.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh cilantro before serving.
- 10Serve hot with rice or flatbreads.
Equipment
Ingredients
- ●2 cups whole wheat flour
- ●1/2 tsp salt
- ●1/2 cup water (or as needed)
- ●2 tbsp ghee or oil (for cooking)
- ●Extra flour for dusting
Instructions
- 1In a large mixing bowl, combine the whole wheat flour and salt.
- 2Gradually add water to the flour mixture, kneading until a soft dough forms.
- 3Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 4Divide the dough into equal-sized balls (about the size of a golf ball).
- 5Take one ball of dough and flatten it slightly, then dust it with flour.
- 6Roll it out into a circle about 6-8 inches in diameter, using a rolling pin.
- 7Heat a skillet or tawa over medium heat.
- 8Place the rolled-out paratha on the skillet and cook for about 1-2 minutes until small bubbles form on the surface.
- 9Flip the paratha and apply a little ghee or oil on the cooked side, then cook for another 1-2 minutes until golden brown.
- 10Repeat the process with the remaining dough balls, stacking the cooked parathas on a plate and covering them to keep warm.
Equipment
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