How To Make Avacado Choka

Eight minute recipe for Avacado Choka. This is really a great recipe as well it is healthy, quick and easy. It was created in one of the most southernly island in the Caribbean – Trinidad and Tobago, West Indies to be exact. I was first introduced to it by my step son – Kevin Vialva he was about 12 years old when he gave me the recipe.

It can be eaten for breakfast, a light lunch or light dinner. The only thing is if you are having this meal for lunch, of course you would have to prepare it in advance. The problem is the fruit turns black, after a while when it is exposed to oxygen, if it is not eaten soon after it is prepared.

So my recommendation is if you decide to have this meal for lunch, pack all your ingredients in your lunch bag and prepare the meal at your work place – it’s that easy!!

Tip: I recently found out that adding a few drops of lemon to this dish would solve the problem of the fruit turning black.

1 avacado
black pepper
pepper sauce (optional)
1 sliced onion
1 sliced tomato
1 boiled egg

When Kevin gave me this recipe, he did not put tomatoes or eggs in it but of course with my experimenting mind, I decided to include them in the recipe. You would be amazed at the results with the combination of color red, green and yellow.

Okay let’s go – cut the avacado in half, remove the seed. Use a tablespoon to scoop out the ‘meat’ of the fruit. Now cut up the ‘meat’ into small pieces and place into a bowl. Add some salt, black pepper and pepper sauce (optional). Cut up the sliced tomatoes in to smaller pieces and dice the hard boiled egg. Add the tomatoes, diced egg and sliced onion to the bowl. Mix well. Done!!!

Serve your Avacado Choka with any bread of your choice.
Preparation time – 8 minutes




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