We Trinidadians love to make chow with all kinds of fruits we can get our hands on. Usually though, the fruits are either half ripe or green and sour like mango and pommecythere. But pineapple has been an exception to the rule. I don't know who came up with the idea but it became popular over time and now it is being sold all over the island. Just last week my sister got some to buy at Maracas Bay for $2.00 a slice and I tell you it was worth the price.
The only disagreement some trinis may have, is me calling this recipe pineapple chow so I will give you the other names this is called. It could be called soaked pineapple because of it marinating or as we say soaking or pepper pineapple also. No matter what the name you want to call it it tastes wonderful just the same. So enjoy your pineapple chow and don't forget the pepper it wouldn't taste the same without it.
via www.simplytrinicooking.com
Simly Trini cooking has come up with a "chow" that has me scratchin "meh head". Now that is the only way that I could express my thoughts because in all my years of eating chow I could not think of using anything but mangoes.
I don't just like pineapple, I love eating a really ripe and sweet pineapple but for chow? Hmm, I "cyar see dat". I just don't see how adding pepper and salt could do any justice to the sweet taste of the pineapple. Mango, on the other hand, is totally different. I love using half riped mangoes for my chow not ripe mangoes.
Marinated Pineapple or Pineapple chow just does not seem right to me. This simply an experiment by some but in no way would I classify this as a "Chow". What do you think about this and have you tried it? Let us know what you think... Your comments are welcomed and appreciated.
