This refreshing and bright chow is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. You can keep the fruit chunky, chop it the consistency of a pico de gallo, or blend it into a smooth sauce—the choice is yours. If you can’t find culantro (also known as chadon beni), you can use cilantro in a pinch, though the flavor will be much less intense. Serve it alongside Aloo and Chana, Tomato Choka, Curry Goat, and the main event: the flaky Buss Up Shut Paratha Roti.
Recipe information
Yield
Makes about 2 cups
Ingredients
2
¼
1
1
2
Need to make a substitution?
Preparation
Step 1
Toss pineapple, culantro, garlic, lime zest, and lime juice in a medium bowl; season with salt and pepper. Let sit at room temperature at least 2 hours, or cover and chill up to 12 hours.
Step 2
Just before serving, taste chow and add more lime juice and season with more salt and pepper if needed.
How it all comes together
Step 3
Use the silky shreds of roti to scoop up all the various curries, chows and chokas that make up this roti lime feast.
