baigan choka and paratha

Baigan Choka and Paratha – the perfect pair!

Are you tired of eating the same old dishes every day? Do you want to try something new and exciting? Look no further than Baigan Choka and Paratha! These two dishes are staples in Caribbean cuisine and are sure to tantalize your taste buds.

Let’s start with Baigan Choka. This vegetarian dish is made from roasted eggplant that is mashed and mixed with spices, onions, garlic, and hot peppers. The result is a deliciously smoky and spicy spread that can be eaten on its own or as a side dish. The history of Bagian Choka can be traced back to India, where it is called Baingan Bharta. It was brought to the Caribbean by Indian immigrants and has since become a beloved dish in the region.

Now, let’s talk about Paratha. This flatbread is a popular accompaniment to curries and other spicy dishes in the Caribbean. It is made from a dough that is kneaded with flour, water, and oil or ghee. The dough is then rolled out into thin layers and cooked on a griddle or “tawa”. The layers are brushed with oil or ghee to keep them moist and prevent them from sticking together. In Trinidad and Tobago, Paratha is called buss-up shut, which means “busted-up shirt” in reference to its flaky layers that resemble a torn shirt. In Guyana, it is known as oil roti.

If you’re looking to broaden your culinary horizons, give this pair a try. Paratha is known for its flaky texture and rich, buttery flavor, making it the perfect accompaniment to spicy dishes like Baigan Choka. These dishes are not only delicious but also have a rich history and cultural significance. So why not step out of your comfort zone and explore the different flavours of the Caribbean?


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