Steamed choko with sorrel butter

Steamed choko with sorrel butter

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

You don’t see chokos very often, particularly on restaurant menus. They seemed to be popular in my grandparents’ time and, as they served them to me a lot, I grew to like them. Quite often, given the huge number of chokos available, they were not just steamed but made into chutneys and pickles, as their generation wasted nothing. You can cut chokos in half or quarters depending on their size or, if you’re boiling them, leave them whole and unpeeled to preserve their goodness from being tainted by the water.

Ingredients

Quantity Ingredient
4 chokos, halves or quartered
1 quantity sorrel butter
extra-virgin olive oil, for drizzling

Method

  1. Steam the chokos for 45 minutes to 1 hour. When they are ready, remove the seed, fill the cavities with sorrel butter, drizzle with olive oil, season with salt and lots of freshly ground black pepper and serve.

Medicinal Benefit

  • Chokos are a good source of folates (important for cell creation) and potassium (vital for maintaining a healthy heart rate and balancing bodily fluids). Sorrel is high in vitamin C, as well as vitamin A, necessary for maintaining healthy mucous membranes and skin; it’s also essential for good eyesight. It’s worth noting that sorrel contains oxalic acid, found to be useful in improving the condition of diabetics. Too much oxalic acid, though, can contribute to the growth of kidney stones, so don’t overdo sorrel if you’re at risk of these.
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