It is light green and resembles a knobby-skinned cucumber.
If you like radicchio, broccoli rabe or other bitter vegetables, you’ll find caraili appealing as well.
It is readily available in Asian and Middle Eastern markets.
Photo: Penny De Los Santos
If your caraili are on the large side, cut them in half lengthwise and discard the seeds.
Salted codfish is a common ingredient in the Caribbeanbrought to the islands as part of the Atlantic trade.
It introduces enough salt to the dish, so no extra is called for.
For a vegetarian version, omit the salted cod and add a pinch of salt.
Let soak for 30 minutes.
Drain and rinse with cold water.
Drain, then shred the cod with a fork, picking out any small bones.
Heat 1 tablespoon oil in a large skillet over medium heat.
Transfer to a paper-towel-lined plate.
Repeat with another 1 tablespoon oil and the remaining caraili.
Add the remaining 1 tablespoon oil to the pan and heat over medium heat.
Add onion and cook, stirring occasionally, until translucent, about 3 minutes.
Add garlic and cook, stirring, until golden brown, about 30 seconds.
Add nigella seeds and cook, stirring, until they begin to pop, about 15 seconds.
Add tomato and chile and cook, stirring occasionally, for 2 minutes.
Stir in the cod and cook, stirring occasionally, for 3 minutes.
Return the caraili to the pan along with water and pepper.
Reduce heat to medium-low, cover and cook until the caraili is soft, about 15 minutes.
Find them online or at a specialty spice store.
Scotch bonnet chiles are a common ingredient in Trinidadian cuisine.
They are some of the hotter peppers on the Scoville scale.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
