Vegan, this recipe serves 3 people.
Today’s recipe is about my favorite Trini snack, traditionally made with green mangoes or pineapple. Chow is well seasoned with garlic, chado beni, and hot pepper.
This popular savory dish is bringing together the sweet tanginess of the fruit with different sharp, spicy, and fragrant elements. This unusual combination of ingredients creates a flavourful explosion and is very easy to recreate! My advice: Be creative and experiment with different herbs and flavours in your chow. Don’t be afraid to try something new.
My recipe is just one of many chow versions you can create.
Today I will give you a little breakdown of how I like to do my version!
1 Medium sized pineapple or 2 Mangoes
1 tsp of Chippin Flavour green seasoning
1 small onion, thin slices
1 clove of garlic
Pinch of salt
Scotch bonnet pepper (optional)
2 oranges, freshly juiced
1 lime freshly juiced
1. Wash and prepare your pineapple/mango. Peel off the skin and cut it in cubes (pineapple) or slice it up in stripes (mango). Place your fruit in a separate bowl.
2. Now it is time to season: Add your green seasoning, chopped garlic, scotch bonnet pepper, thinly sliced onions and salt. Mix in everything well.
3. Juice your citrus fruits. I like to use a mix of fresh limes and oranges and add it to your bowl of seasoned pineapple/mango.
4. Give it a final mix, cover your bowl and let your chow marinate in the fridge. The longer it marinates, the better it will taste! I like to leave mine overnight- but again it is all preference.
5. Finally, enjoy!