Guacamole (Zaboca Choka)

This morning I felt for something a little different. Looking in the fridge, I picked up a Zaboca (Avocado), pepper sauce, garlic, onion, a few other herbs and set out to make Guacamole (wa-ka-mo-lay) or Zaboca Choka. I’ve been making this for such a long time that I don’t even measure any of the ingredients; it’s a dash here and a pinch there, letting taste be my guide or as Rachel Ray says “just eyeball it”. So don’t look for too much measurements… well just a few, but I am still in favour of you experimenting. Try different herbs, and add your own signature to it. When you’re serving your guacamole /zaboca choka to guests at a party you could tell them that it’s a secret recipe :^)

Guacamole (Zaboca Choka) and coconut bake

Just like mango, I believe that zaboca is in season because of the amount I’ve gotten lately. Usually, it is sliced and eaten with food like pelau or any other dish, in fact i’ve seen it eaten with soup and all. But at times we like to eat it in guacamole (at least for those who know about it). The one I used was really big; I would be saving the seed to plant, so I can always have large zabocas in my backyard. Well that’s a little background and I could talk all day about avocadoes, so before I bore you all to death, here’s Guacamole or Zaboca Choka. Happy eating!

Cut and peel half of a large ripe Avocado (or a whole medium sized one)

Crush using a fork

Grate one clove of garlic

Grate about 1/4 of an onion
(or if you have no problems with onions, you can cut it up as well)

Add about two leaves chadon beni and
one sprig of chive (finely chopped) salt to taste and a little pepper. Mix well.

Guacamole or Zaboca Choka

As we say in Trini…. “Ah gone!”

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