Kuchela (relish) facts for kids
Kuchela in a supermarket
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| Alternative names | Kucheela, kuchila |
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| Type | Relish |
| Place of origin | Trinidad and Tobago |
| Associated national cuisine | Trinidad and Tobago cuisine |
| Main ingredients | mango |
| Ingredients generally used | amchar massala, pepper, and mustard oil |
Kuchela (say "koo-CHAY-lah") is a yummy, spicy sauce or side dish from Trinidad and Tobago. It's also sometimes spelled kucheela or kuchila. This special relish is a big part of the food culture in Trinidad.
Contents
What is Kuchela?
Kuchela is a type of relish, which is a cooked and pickled food used to add flavor to other dishes. It's known for its bold, spicy taste. People in Trinidad and Tobago love to eat it with many different meals.
How Kuchela is Made
The main ingredient in kuchela is the pulp from unripe mangoes. These mangoes are grated and then squeezed to remove extra water. After that, the mango pulp is mixed with a special blend of spices called amchar massala.
The Spices in Amchar Massala
Amchar massala is a mix of different spices. It usually includes:
- Coriander seeds
- Cumin
- Fennel seeds
- Fenugreek seeds
- Brown mustard seeds
- Peppercorns
Adding the Heat
To make kuchela spicy, fresh peppers are added. Common peppers used are scotch bonnets and "congo peppers" (which are a type of habanero). Sometimes, a hot sauce is used instead. The amount of pepper can be changed to make it more or less spicy.
Finishing Touches
Finally, the relish is seasoned with salt, sugar, and garlic to get the perfect taste. Vinegar is also often added. A little mustard oil can be mixed in to make the texture just right.
How to Eat Kuchela
Kuchela is very versatile, meaning it can be used in many ways. People often enjoy it as a side dish with curries. It also tastes great with pelau, which is a rice dish similar to pilaf. Another popular way to eat kuchela is as a topping for doubles, a famous street food in Trinidad.
Where Kuchela Comes From
Kuchela and the spice blend amchar massala have their roots in India. About 40% of the people in Trinidad are of Indian descent. Their ancestors came to Trinidad in the mid-1800s. They arrived as indentured laborers, which means they worked for a set time to pay for their journey.
These ancestors brought their traditional recipes from India with them. Over time, they changed the recipes a bit to use ingredients found in Trinidad. Today, you can find kuchela and amchar massala sold in supermarkets. They are often packaged and made in factories.
In Guyana, a country near Trinidad that also used to be a British colony, there is a similar relish. It is called "mango achar."
