The Best Guacamole (Zaboca Choka) Recipe

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

Guacamole Recipe

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!

Guacamole or Zaboca Choka

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 onion, you can cut it up as well).

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

Guacamole or Zaboca Choka

This guacamole tasted great; even my wife loved it and she has a low tolerance for pepper. Try it out and tell me how the zaboca choka tasted. It’ll be nice to hear your spin on this simple, but delectable dish.

As we say in Trini…. “Ah gone!”

–