Island-style baked chocho


There are several great things about this recipe. First of all, it’s a solution to the surplus rice that I’m sure all PCVs find themselves stuck with. Secondly, you can season it with anything you want (mine uses mostly typical JA spices with a few randoms) and you can use whatever veggies you have on hand. And the best thing about this recipe: it’s chocho! Yum. I think Jedd and Michelle are the only two who like chocho more that I do. Here is my version. Work with it and switch it up. If you come up with something better, make me know so I can try it out!

You will need:

2 chochos (makes 2 main courses or 4 side dishes)
Cooking oil
1 ½ cups already-cooked rice
1 finely chopped onion
2 diced or grated cloves garlic
Grated ginger to taste (I’m obsessed with ginger, so I use more than a normal person would)
Salt to taste
2 diced up tomatoes
Thyme to taste
Rosemary to taste (this is the rando seasoning I had in my cupboard)
¼ scotch bonnet, finely chopped (if you like pepper)
Grated gouda cheese (I just used gouda because it was the cheapest real cheese. A hard cheese such as cheddar or manchego would probably be best. But if you don’t wanna shell out the money – I usually don’t – you could probably even get away with the tastee cheese.

  1. turn on oven and set at 200 degrees C. Wash chochos and cut in half. Remove the seed from the inside. There is no need to remove the skin. Simmer in water until tender. Test them with a fork to know whether they are done. When they finish, lay face down on a paper towel to drain and cool.
  2. Heat oil in a sautee pan. When it is heated, sautee onion, garlic and ginger in the pan. Add salt to taste. Cook until onion is translucent. Remove from heat.
  3. Mix tomato with thyme and rosemary. Set aside.
  4. Scoop the pulp out of the chochos. Leave enough around the edges so that the shells will hold. Dice up the pulp and add to the tomato-thyme-rosemary mixture. Also add the scotch bonnet if you are using it. Add all of this to the sautee pan and put back on the flame. Add the cooked rice. Mix everything together until it is cooked how you want it.
  5. Put the chochos on a baking dish or pan and spoon the mixture into the chochos. Gwaan and pile it up! If there is extra stuffing, it tastes great by itself.
  6. Mix the grated cheese with a likkle rosemary and thyme. Sprinkle atop the chochos, as much as you want. Bake in the oven for 10-15 minutes. Take out and nyaam nyaam nyaam! I went ahead and just ate the skin of the chochos, but if that weirds you out, you can just eat the filling and scoop out the remaining pulp, and leave the rind behind.

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