In true Caribbean style, we have our own twist on the classic North American dish, garlic mashed potato. If you’re new to the site or you’re not familiar with the cuisine of Trinidad and Tobago (and wherever else in the Caribbean where there’s an Indian influence), aloo is just another word for potato. I fell in love with garlic mash when I first moved to North America many moons ago and it’s one of those sides I always get whenever we go out for a steak dinner. Maybe it’s one of those things I connected with, that reminded of the Aloo Choka I enjoyed as a boy.
Though they’re pretty similar, the aloo choka is a bit more explosive when it hits your taste buds, as the garlic is raw and not roasted as in garlic mash and the extreme heat (you can control this of course) from the habanero or scotch bonnet peppers adds a new dimension to the overall dish.
You’ll need…
4 large potatoes
3 tablespoon olive oil
1/4 onion sliced thin
1/2 teaspoon salt
1 clove garlic
1/4 green hot pepper (I used habanero)
* Optional – Add 1 clove sliced garlic to the oil heating process.
Peel, wash and cut in halves the potatoes, then place in a deep pan and cover with water. Bring to a boil and cook until tender (when a fork or knife can go through them without any resistance). While this boils… in a bowl, place the garlic, salt and hot pepper and crush to a smooth paste.
I like using a green hot pepper as the flavor is a bit different than a fully ripe one. Plus the green specks in the finished dish give sit some character. After the potato is cooked, drain and add to the bowl with the crushed garlic, pepper and salt. Then mash the entire batch until it’s smooth and free of any lumps.
With the use of salt in the pepper paste we made, there wasn’t any use for salt when you’re boiling the potato. But do check at the end in the event you need to add additional salt (depends on your taste). The final 2 steps are to… top with the thin slices of onion (don’t mix or stir)
Heat the oil until it’s hot (just about to smoke), then pour the oil directly onto the slices of onion on top of the mashed potato. This will semi cook the onion and most importantly it will release some of the distinct onion flavours into the bowl. Now give everything a good stir and serve.
Here it is with some curry stew chicken and sada roti.
Note: Traditionally I’ve seen people add a clove of garlic (sliced thin) into the frying pan with the hot oil to cook for a minute, before adding to the bowl with the mashed potato. But that gives it a bit of a smokey taste that I’m not a huge fan off.
ENJOY! Don’t forget to leave your comments below – it’s appreciated (even if you just to say hello) and don’t forget to join us on Facebook by clicking on the image below.
I love garlic mashed. I add 3 tsp of sour cream after cooking and before mixing and adding onion. Great with beef.
Try adding some horseradish when serving with a roast! SO GOOD. Thank for all the recipes!😊
Really a good recipe for potatoes. I remember my mom used to make this dish. Brings back good memories. Thanks Chris.
This is a winner.
How could you cook this without Geera and Bandania (Shadon Beni)?
You MUST use Kutchela to truly enjoy it.
I came in search of an aloo pie recipe because I figured who else would have it? Thanks for the aloo choka. I know the filling is similar, now to find the pastry recipe.
click on the recipe index at the top.. we’ve got the ‘pie’ recipe too!
I love mash potato.
Hi Chris
I continue to enjoy your recipes. Thank you!
Aloo choka I really like.
My mother-in-law always added
roasted ground geera to it which gives it an extra umph!
It tastes wonderful when making Aloo Pies also!
Just wanted to share this!
You bring back all my childhood memories of the foods my grandmother cooked with lots of love and care. Chris keep up the the native recipes of Trinidad and Tobago.All the best to you
Lovely recipe.
I have a suggestion though. Next time instead of Olive oil use Mustard oil, the pungent one and don’t heat it. Use it raw.
It will have a better kick.
I dislike Mustard oil.. had a bad experience with it as a child. But I’m sure others will find the tip helpful
I was just going to make mashed potatoes tonight and saw this recipe…..I will be making these instead.
I do enjoy your recipes, have tried several of them and will try this new mashed potato recipe. Looking forward for different ones when you return from your trip. All the best to you, have a good time.
i need to know how to make Aloo pie
Hi Chris, I love this simple dish as well but like everything else I add some chado beni which brings out that lovely herbie flavor.
Ann
Thanks Chris for this aloo choka recipe. Your plate looks good. I will try it
I will try it that way. I love mashed potatoe . Thanks Chris
hi chris,
Thank you for all the great recipes. I love them. Stay blessed.
Pat
Hi Chris, I usually steam or boil the potatoes with the skin on when I'm making choka and I find that it does taste better. It's just another way of doing it. Keep up the good work and God bless!
hey Chris how things , here another way roast the garlic 2-3 grains with the shell still on, on low heat over an open flame (the stove)and the pepper to i prefer red hot pepper then mash it into the mashed potato then( Chunkay) pronounce chung – kay.over the onion. hope you enjoy!
Hey
really enjoyed this one!!!!!!!!!!!!!
Potato's are the best ^_^
Well havent been back to T&T since the 80's but must add this comment. I add Hot Sauce to most things I eat. I don't consider adding hot spice to a traditional english/American dish as a Trini dish. Yes it taste good, but come on, I want to see more traditional dishes with variations also please!
This is as traditional as you can get… ask around and you'll see that I only made the comparison to garlic mashed potato since it's somewhat similar.
I get serious cgnriavs for Flavors. You know how at some Indian restaurants everything tastes the same, with different beans or veggies thrown in? Not so at Flavors! Each dish is unique and delicious. I especially love the Aloo Gobi, with scents of cardomom and fenugreek, and something I can’t put my finger on (caraway?). And their masala dosa is so chewy and crispy. You can see the toasted mustard seeds smothered all over the potatoes. I love it, flavor you can see! And their plain nan is TO DIE. The servers are really nice, too. On top of all that it’s really cheap! Dinner for two with apps for just under 20 bucks? What?! Flavors rules.