Riaz's Tomato Choka

Method

1. Heat the oven to 180C (160C fan)/350F/gas 4. Line two trays with foil and put the vegetables, scotch bonnets, and garlic on each tray. Roast for 10-15 minutes until the skins of the tomatoes and chillies begin to blacken and char.
2. Remove from the oven and peel off some of the charred skin from the vegetables and chillies, leaving just a little on for taste.
3. Decant the contents of each tray into a large bowl or mortar and mash until the consistency is like a dip, with some texture. Leave some lumps of tomato.
4. Now for the chunkay. Put the oil in a small frying pan on medium-high heat. Add the cumin seeds and when the oil starts to sizzle and the seeds turn dark brown, run the hot oil through a sieve to remove the seeds.
5. Carefully pour the hot cumin-infused oil into the bowl of mashed tomatoes, stir gently, and season to taste.
6. Serve hot or warm, scattered with spring onions or chives, and with sada rotis or flatbreads alongside.