RECIPE
7 INGREDIENTS5 STEPS30MIN

Smoked Herring Choka (Salad)

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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
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An easy salad with a few ingredients, but packed full of flavor. A special technique with hot oil is used to dress the salad, trapping the delicious fumes inside.

30MIN

Total Cooking Time

7

Ingredients
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
3
Dried Smoked Herring
to taste
Water
3
Small Tomatoes , diced
1
Pimiento Pepper , thinly sliced
3
Guyana Peppers , thinly sliced
1
Small Onion , thinly sliced
3 Tbsp
Vegetable Oil
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Directions

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Step 1
Remove the head and tail of the Dried Smoked Herring (3) . Add into a pot and cover with Water (to taste) , then bring it up to a boil over medium heat for 20 minutes.
Step 2
Drain the water and let the smoked herring cool. Remove the skin and bones from the flesh meat. Using your hands, shred the herring meat.
Step 3
In a bowl add the herring meat, Onion (1) , Pimiento Pepper (1) and Guyana Peppers (3) .
Step 4
In a pan heat up the Vegetable Oil (3 Tbsp) . Then using a large paddle pour the hot oil over the herring, onion, and peppers. Immediately cover to trap the fumes and let sit for about a minute.
Step 5
Add the Tomatoes (3) and mix thoroughly, then serve.

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