Boil Channa or “Cup Ah Channa” is a popular-ish snack in Trinidad & Tobago. The most popular boil channa spot I know that sells this tasty treat is “the bar” on Mission Road in San Juan. If you know you know. “Cup Ah Channa” is not the same as going to the doubles vendor and asking for a cup of channa alone. This channa or chickpea snack has different seasonings to the one served up by doubles vendors.
This can be eaten on its own but the right condiments take it to the next level. So I made a Shadon Beni, Garlic and Pepper “Pesto” and a Cucumber & Dill salad to top it.
Boil Channa (Cup Ah Channa)
Boil Channa Ingredients
- 800g Channa
- 20 cups water
- 1/4 tsp baking soda
- 1 large onion chopped
- 1 head garlic (approx 10 cloves)
- 1 tsp whole geera
- 1 bundle shadon beni leaves chopped
- 2 tsp MSG (optional)
- salt to taste
- 2 tbsp oil
Method
- Add channa to a bowl then add 10 cups of water and baking soda. Stir then allow to soak at room temperature overnight.
- Rinse channa thoroughly.
- Add oil to a pot then saute onion, garlic, geera and shadon beni for 2 minutes.
- Add channa then add 10 cups of water.
- Cover and bring to a boil on high heat then reduce heat to medium and allow to cook for 90 minutes or until channa is tender.
- Add MSG and season with salt to taste.
Shadon Beni, Garlic & Pepper “Pesto” – Ingredients
- 3 bundles of shadon beni chopped
- 1 head of garlic chopped
- 1 scotch bonnet pepper chopped
- 2 tsp lime juice
- 1/4 cup olive oil
- salt to taste
Method
- Add shadon beni, garlic, pepper and salt to a food processor or mortar and pestle then blend into a paste
- Add lime juice & olive oil then combine well
- Season with salt to taste
Cucumber & Dill Salad – Ingredients
- 2 cucumbers grated
- 1 bundle fresh dill finely chopped
Method
- Drain excess liquid from cucumber
- Combine well with dill
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