Easy Sardine Choka using Sardine in a Tin - Trinidad|Caribbean

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide a milder heat while maintaining flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley adds freshness and is often more affordable.

Drain the water from the sardines in a tin and clean each sardine by cutting it open to remove the spine and any dark gut areas.

Place the cleaned sardine pieces into a bowl.

Chop the onion, garlic, scotch bonnet pepper, and green scallion into very small pieces.

Squeeze lime juice into the bowl with the sardines.

Add the chopped shadow benny (culantro), onion, grated garlic, and chopped hot pepper to the sardines in the bowl.

Add a little black pepper to the mixture, but do not add salt due to the sodium in the sardines.

If desired, add chopped tomatoes to the mixture, but this step is optional.

Mix all the ingredients together, adjusting the sardine texture to be chunky or finely mashed based on preference.

Heat up a tablespoon of olive oil in a pan until hot, then carefully pour the hot oil over the sardine mixture to enhance the flavor.

Mix the sardine choka again after adding the hot oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary