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Bold & Flavorful Chenette Chow (Guinep / Ackee Chow)

Chennette Chow is a spicy, tangy fruit pickle that captures the vibrant flavors of Trinidad and Tobago. Made with guinep (also known as Spanish lime or ackee), Scotch Bonnet pepper, fresh Chadon Beni, and citrus juice, this refreshing snack is a Caribbean street-food favorite, perfect for when the chenette tree is in full season.
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Prep Time 15 minutes
Rest Time 20 minutes
Total Time 35 minutes
Course: Caribbean Classics, Seasonal Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian
Cuisine: General Caribbean, Trinidadian
Ingredients Method

Ingredients
  

  • 1 lb chenette peeled
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pimenton smoked paprika
  • 1/2 teaspoon black pepper
  • 2 cloves garlic crushed
  • 1/2 Scotch Bonnet pepper sliced thinly
  • 1 tablespoon Chadon Beni chopped, about 4 leaves
  • 2 tablespoons water

Method
 

  1. Wash the chenette thoroughly to remove any sap and debris. Using a sharp knife, gently split each fruit and remove the thin, leathery outer skin. Discard the skins and place the peeled chenette pulp into a large bowl.
  2. Sprinkle the black pepper and sea salt over the chenette. Stir gently to coat the fruit evenly.
  3. Add the chopped Chadon Beni and thinly sliced Scotch Bonnet pepper. Adjust the amount of pepper based on your heat tolerance, or substitute with pimento peppers for a milder version.
  4. Sprinkle in the smoked paprika to introduce a subtle smoky note, though this is optional and not traditional.
  5. Add the crushed garlic, fresh lime juice, and water to the bowl. Stir well to combine all the flavors, ensuring the chenette is coated in the spicy, garlicky brine.
  6. Cover the bowl and let it marinate in the refrigerator for about 20 minutes to allow the flavors to develop before serving.
  7. Enjoy as a spicy snack, similar to a pickle. Store leftovers in an airtight container in the fridge for up to 4-6 days.

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