Knox and Leo’s Hot and Sweet Choko and Pumpkin Tip Salad

Team Vanuatu


3 choko (christophene, chayote, soko)
¼ cup virgin coconut oil
1 thumb size turmeric, chopped
1 thumb size ginger, chopped
1 clove garlic, chopped
1 tsp curry powder
1 stalk lemongrass
1 tsp honey
1 lemon- juiced
¼ small bunch coriander
8 pumpkin tips or choko tips
1 chilli
½ onion
½ talo (taro)
1 bunch watercress
Salt and pepper


  1. Heat ¼ cup coconut oil
  2. Add turmeric, ginger, garlic, whole chilli, lemongrass and the curry powder
  3. Remove from heat and allow oil to infuse
  4. Mix thoroughly and let sit
  5. When cool add the lemon juice and the honey, season with salt and pepper. Add the chopped coriander. This is your dressing
  6. Peel talo, cut talo into thin strips and pat dry
  7. Heat a little coconut oil in a pan and fry talo until crisp to make chips
  8. Peel choko
  9. Cut choko into cubes
  10. Blanch choko in salted water
  11. Trim the pumpkin tips to just leave the tender tendrils
  12. Add pumpkin tips to choko and cook for 1 minutes
  13. Remove choko & pumpkin tips from heat
  14. Strain and allow to cool a bit, then add the coconut oil dressing. Check for salt and pepper one more time. Let cool
  15. Place choko salad on a plate
  16. Top with watercress and fresh grated coconut
  17. Garnish with talo crisps

Team Vanuatu Recipes Knox and Leo

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