Highly adaptable and easily made, chow is a vibrant little snack that Trinidad and Tobago locals insist should be “made to your taste.” Adding less heat or amping up the aromatics is all a-okay. During the summer months, firm, almost-ripe stone fruit could be used in place of mango.
- Place the mangoes in a medium bowl. Add the lime juice, salt, garlic, Scotch bonnet pepper, and culantro. Toss to combine using a fork. Serve immediately.
Brigid Washington is a food writer and author of the cookbook: Coconut. Ginger. Shrimp. Rum: Caribbean Flavors For Every Season. She lives in Raleigh, North Carolina.