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A plate of sardines served with crackers and microgreens.
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Sardines and Crackers

Sardines and crackers are an easy way to make a quick snack or light meal. Combined with tomatoes, garlic, peppers, and a little oil, the sardines turn into something worth repeating. Enjoy it on crackers, toast, or keep it simple with the no-cook version.
Course Snack
Cuisine Guyanese
Keyword sardines and crackers, sardines in olive oil, sardines on toast
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 199kcal

Equipment

  • Mixing Bowl
  • Small frying pan
  • Spoon or spatula
  • Knife
  • cutting board

Ingredients

  • 8 oz Sardines (in oil)
  • 1/2 small red onion (thinly sliced)
  • 1/2 tsp coarse salt (or salt to taste)
  • 1 small Tomato (diced)
  • 2 cloves garlic (grated)
  • 1 wiri wiri pepper (finely chopped)
  • 1 scallion (thinly sliced)
  • 1 Lime (juiced)
  • 2 tbsp Olive oil (optional)

Instructions

  • Drain the sardines well reserving the oil, then transfer the sardines to a bowl and set aside.
  • Place a small frying pan over medium heat. Add about 1 1/2 to 2 tablespoons of the reserved sardine oil or use olive oil if you prefer.
  • Add the onions and a sprinkle of salt. Cook until soft and lightly browned at the edges. Add the tomatoes and continue to cook for another minute, until they soften. Stir in the garlic, scallion and wiri wiri pepper, and cook for another 30 seconds, until fragrant.
  • Pour the hot mixture over the sardines, add the remaining ingredients and mix thoroughly, gently breaking up the sardines as you combine.

Quick Version (No Cook)

  • For a quick and easy sardine choka, skip the cooking step and add of the remaining ingredients to the drained sardines. Mix to combine, gently breaking up the sardines.
  • Serve with crackers, toast or over rice with a side of dhal.

Notes

  1. Add Potatoes (Guyanese-Style Variation):
    • In Guyana it is very popular to cook sardines with potatoes. To make this version, add 2 small gold or 1 russet potatoes thinly sliced. Add them to the pan after the onions, along with salt and cook until tender. You can add a bit of water and cover the pan to help them steam and soften.
    • Once the potatoes are cooked add in the tomatoes, garlic, scallion and wiri wiri pepper and continue to cook until the tomatoes are soft. Finish with a drizzle of lime juice and serve over rice or with bakes. 
  2. Wiri Wiri Pepper substitute: Don't have wiri wiri peppers? Use scotch bonnet, habanero or a pinch of cayenne pepper for a bit of heat. 

Nutrition

Calories: 199kcal | Carbohydrates: 5g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 468mg | Potassium: 339mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 14mg | Calcium: 233mg | Iron: 2mg