Charcoal roasted aubergine and tomatoes, infused with burnt garlic coconut oil (chunkay), coriander and scotch bonnet peppers.
Great to use as a dip with roti or pitta bread, or as a side with any meal. This is usually eaten warm or room temperature.
Ingredients: Aubergine, Tomato, Onion, Garlic, Coriander, Scotch Bonnet Pepper, Coconut Oil, Salt, Cumin Seed
Reheating Guidelines
500 ML Container
Microwave (recommended):
Slightly open lid. Place on a microwaveable plate. Cook on full power - 850W
6 mins > Stir well and serve.
Hob:
Add 100ml water to a saucepan. Turn the container over and run warm water over it for 2 mins. Open the lid and tip contents into saucepan carefully.
Cover and cook for 7 mins or until all of the choka is melted and soft. (Rotate block several times to defrost evenly.)
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow hob guidelines but cook for 5 mins.
Extra Warnings:
Steam may be released when removing box cover.