What do you do with Choko’s?

It is choko season, and some of you may be asking… what is a choko?

Choko, also known around the world as chayote squash, are a savoury fruit that is an important part of traditional diets across Mesoamerica, Cajun and Creole cuisines. Here in New Zealand, and in Australia we call it a Choko, and as a fruiting plant it is easy to grow in your back yard, the question is what do you with them when they are ripe and ready?

Great in a stew or casserole, they are often regarded as subtle flavoured and tough in texture, they can be eaten boiled, stir fried, baked, steamed and pickled, rarely you will come across them in a salad or salsa.

Choko’s have been a topic of discussion as they ripen, many of us have different techniques and approaches to making them taste good. From curries to soups, we are excited to try out some new things. With that in mind we thought we would share a simple and flavourable dish that adds the unusual texture of the choko with the sweet soft yumminess of our local kumara. Let’s get into it.

Choko and Kumara Curry:

  • 1 kumara, large
  • 1 choko, large
  • 2 tomatoes, medium size
  • 1 red onion
  • 4 garlic cloves
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon mustard seeds
  • 10-12 curry leaves
  • 1 teaspoon paprika
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon freshly ground black pepper
  • Sea salt to taste
  • 1 1/2 teaspoons oil (coconut oil, olive oil, etc.)
  • Cilantro/coriander leaves to garnish
  • Rice to serve with

Prepare the vegetable ingredients.

  • Peel and chop the sweet potato into chunks. Boil until soft.
  • Peel the choko. Remove the seeds and chop into cubes.
  • Remove the skins from the tomatoes and chop finely.
  • Dice the onion.
  • Dice the garlic.
Add the oil to a large frying pan or large pot. Add the mustard seeds. Cook until they pop.
Add the curry leaves and fry for a minute. Add the onions and sauté until they turn clear. Add the garlic and cook until it turns golden brown.
Add the remaining spices. Stir through and heat. Be careful not to let them burn.
Add a little water to soften the spice mixture. Add the choko pieces and sweet potato and cook for 5 or so minutes to soften. Stir often.
Add the tomatoes. Simmer for 5 minutes.
Continue to cook until the choko softens sufficiently. Add more water if there isn’t enough liquid. Stir now and then to prevent anything from sticking.
Place rice on the serving plates. Spoon the choko and sweet potato curry over the top. Garnish with the fresh coriander.
Serve while hot.

We sourced this recipe from Wikihow and there were a couple of others on there that we are keen try. Head on over to check it out if you interested.


Scroll to Top