Zaboca Chokha

Trini-Style Guacamole

Preparation info

  • Difficulty


  • Makes

    2 Cups

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

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.


  • 1 small white onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 shado beni or cilantro leaves, finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • ¼ Scotch bonnet pepper or other hot red chili pepper, finely chopped
  • 1 teaspoon coarse or (kosher) salt
  • 1 large Florida or Caribbean avocado or 4 Haas avocados


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