From Ottolenghi the Cookbook. Choka is a Trinidadian recipe, red, spicy and full of character.

-Place a large, heavy-based frying pan over high heat and allow it to heat up well.

-Put 1 pound of whole tomatoes in it and cook for about 15 minutes, turning them occasionally.

-The burnt skin will give the sauce its smoky flavor (beware, it will take a bit of scrubbing to clean the pan once you are done).

-Place the hot tomatoes in a bowl and crush them roughly with a wooden spoon.

-Pick out most of the skin.

-In a saucepan, heat up 3 TBS olive oil or ghee until it is very hot.

-Finely dice 2-3 sweet peppers.

-Remove the pan from the heat and add the peppers.

-Return to heat and cook for 3 minutes on medium.

-Add the peppers to the crushed tomatoes along with the following…

-2 cloves of garlic put through a garlic press.

-1 TBS paprika (make sure it’s fresh).

-A pinch of dried chili flakes and sea salt and fresh black pepper to taste.

-Serve warm or at room temp.