Mango Chow
Not for the fainthearted, scotch bonnet brings the fire in this Caribbean dish
I love how those from Trinidad and Tobago consider chow a snack. It’s delicious but fiery, as it is made with scotch bonnet, so it is definitely not for the fainthearted. 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.
Serves 4
Ingredients:
garlic 6 cloves, peeled
banana shallots 2, halved
scotch bonnets 1-2 (to taste), deseeded
green mangoes 2, peeled and stoned
coriander 10g, leaves picked
fine sea salt ½ tsp, plus extra to taste
ground black pepper ¼ tsp, plus extra to taste
lemon or lime juice 40ml (about 1 lemon or lime)
white wine vinegar 1 tsp
Method:
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, 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.