West Indian staple for boosting immune systems galore.
I’m sharing this seriously tasty medley of flavours as it has proven a huge hit shared out with friends from all over the world.
My mother in law called me the other day. She was thinking what to cook for her 72nd birthday in a couple of days’ time.
Being stuck with the insentive to boost my immune system, having just returned from a very long and challenging hike, Chow was the only thing that would hit the spot in terms of vitamins and flavours. Chow is a north coast Trinidadian staple salad and Anne’s call reminded of it just so.
I have made several versions over the years. This time around the first attempt I made contained (shown in the picture above):
Half lime juice, salt, sunflower oil, banana, mango, kiwi, spring onion, ceyenne, cucumber, carrots. Mix up and leave it to meddley together.
In the second version I added some red onion (quarter of it very finely chopped) and fresh radish.
The original version requires bell peppers, which I love.
I’m not so keen in the garlic, but that’s up to personal taste.
There is a wonderful Caribbean cook here that shows you how to make it with all the ingredients you can find in the north coast of this wonderful island.
Check this guy out. If you can get the incredients, go original. Yet seriously not much lost by trying alternatives!
In fact, the first time I tasted Chow was on Maracas Bay, by my friend’s beach house on the north coast of Trinidad.
The rest is history.
Enjoy, in honour and gratitude to my lovely Anne on her 72nd birthday.