Trinbagonians make a quick pickle called chow that they eat as a snack or an accompaniment to meals. Goes really well with fried foods too, especially fish.
The seasoning ingredients are the same but it is the flavour of the fruit used that makes each bowl of chow distinct from the other. Salt, pepper, fresh lime juice, garlic and the signature chadon beni (culantro) is all you need. Fresh coriander/cilantro can be used as a substitute. However, if you do substitute with fresh coriander/ cilantro, be sure to include the tender stems – that’s where a lot of the flavour lies.
For chow, depending on the fruit, you want something that is not fully ripe so that you can have that wicked combination of sour, salt and sweet. Cucumbers, mangoes, golden apple, five-finger and cashews can all be
