The choko
So long is the line of people trying to give them away that, when the choko is in season, it is wise to have a few different recipes up your sleeve.
They look a bit funny and can sometimes be a little bland but this is all rectified in the cooking.
The choko can be boiled or steamed as a perfect addition to a meat, fish or bird meal or, covered with lashings of butter or margarine, salt and pepper, as a delightful little snack.
The boiled or steamed Choco is also delightful in a white sauce and cheese
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Boiled choko
Preparing your choko to boil: Cut the choko into quarters longways, pop out the seed and peel.
To Boil
Place prepared choko into a saucepan
Add salt and cover with boiling water
Boil gently, with lid on, for 20 to 30 minutes (test with a fork from time to time and remove from heat when desired texture is achieved)
Drain and serve
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