If there was any vegetable in Australia likely to draw wildly opposing views, it’s the choko – Sechium edule.
My first encounter with it was unbeknownst to me one of the preserved fruits in a Sri Lankan Christmas Cake – chow-chow. It was brown and pliable and in a very sugary sauce. Years later having bought some to make said cake I glanced more closely at the label and realized I had been eating chokos since childhood albeit at the jammy / chutney end of its repertoire. I had more recently bought fresh chokos and curried them, the other end of its repertoire.
