Zaboca Chokha

Name: Zaboca Chokha
Yield: Makes 2 Cups
Cuisine: Trinidad & Tobago
Ingredients: 1 small white onion, finely chopped; 2 cloves garlic, finely chopped; 4 shado beni or cilantro leaves, finely chopped; 1 teaspoon coarse or (kosher) salt; 1 teaspoon coarse or (kosher) salt; 1 large Florida or Caribbean avocado or 4 Haas avocados; 1 large Florida or Caribbean avocado or 4 Haas avocados; 2 tablespoons freshly squeezed lime juice; 4 shado beni or cilantro leaves, finely chopped; ¼ Scotch bonnet pepper or other hot red chili pepper, finely chopped; ¼ Scotch bonnet pepper or other hot red chili pepper, finely chopped; 1 large Florida or Caribbean avocado or 4 Haas avocados

Trini-Style Guacamole

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

My father was a lover of avocados and often ate them spread over bread or simply sliced or even mashed as an accompaniment to a meal. I’ve seen other Trinidadians do the same and call the dish “zaboca chokha.” Since I love guacamole, I developed this dish to reflect the best of both worlds.

Ingredients

1 small white onion, finely chopped
2 cloves garlic, finely chopped
4

Americas
Trinidad & Tobago
Side dish
Vegan
Gluten-free
Caribbean

Method

Combine onion, garlic, shado beni, lime juice, chili pepper, and salt in a bowl and allow to macerate for 20 minutes.
Meanwhile, scrape flesh out of the avocados and mash well with a fork.
Combine mashed avocado with the onion mixture and mix well. Serve with roti.