Kin by Marie Mitchell
Mango chow
Not Too Tricky
serves 4
About the recipe
I love how those from Trinidad and Tobago consider chow a snack. It's 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.
Recipe From
Ingredients
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
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 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.
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