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This is the third in a series of recipes taken from chef and author Marie Mitchell’s debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen. Read Something Curated’s profile of Mitchell here, find the chef’s recipe for a creamy squash, tomato and coconut curry here, and for buss up shut roti here.

I love how those from Trinidad and Tobago consider chow a snack. It is delicious, but fiery as it is with Scotch bonnet, it is definitely not for the faint-hearted. Many Caribbeans are exposed to chilli pepper from a young age, and, personally, I love it. If you’re not great with chilli, though, feel free to include less or none. I proudly sniff as I devour this.

For four:
6 garlic cloves, peeled
2 banana shallots, halved
1–2 Scotch bonnets (to taste), deseeded
2 green mangoes, peeled, stoned
10g coriander, leaves picked
½ tsp fine sea salt, plus extra to taste
¼ tsp ground black pepper, plus extra to taste
40ml lemon or lime juice (about 1 lemon or lime)
1 tsp white wine vinegar

Thinly slice the garlic cloves, shallots, Scotch bonnets and mangoes, and roughly chop or tear the coriander. Place these and all the remaining ingredients in a bowl and mix well with a spoon. Taste and adjust the salt and pepper, and citrus juice to your preference. You can serve the chow immediately, but it’s best left to rest in the fridge for at least 1 hour first for the flavours to develop.

Chow, traditionally served at breakfast time in Trinidad, will also sit well with anything curried, including tomato and squash curry, as well grilled meats, fish or vegetables. You can also simply treat it as a tart, garlicky spicy snack, which even as the heat grows and builds, you will still keep going back for more. I enjoy mine alongside buss up shut roti and any tinned fish with onions and peppers. 

Kin: Caribbean Recipes for the Modern Kitchen is out now and can be purchased here. Header image by © Christian Cassiel.

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