Baked Stuffed Chocho


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

Walkerswood Caribbean Kitchen

Walkerswood Caribbean Kitchen

By Virginia Burke

Published 2001

  • About

This delicate vegetable is actually part of the gourd family and is close in flavour to zucchini (courgette). It is pale green in colour and pear shaped. It is usually peeled and boiled until tender and eaten simply with a little butter, salt and pepper. The seed is discarded. This recipe works well as an appetizer or side dish.


  • 2 chochos (christophenes)


Preheat the oven to 180°C/350°F/Gas Mark 4. Cut each chocho in half lengthways (leave skin on). Using a large pot, place them in lightly salted boiling water and cook until just tender. Remove from water and leave until cool enough to handle. Scoop out the seed and discard. Scoop out f