Boil in enough
water with half teaspoon salt, to cover choko pieces until
tender, but not soft.
Remove from pan,
strain and place in deep serving dish. Allow to cool.
Melt butter in a
sauce pan and add flour. Mix well and cook for 1 minute. Remove
from heat.
Add milk
gradually to the flour and butter mix.
Blend gradually. Bring back to boil stirring constantly.
Simmer for 2-3
minutes. Keep stirring to blend the flour and butter well.
Beat egg yolks in
a bowl. Beat in a few tablespoons of hot sauce. Blend well
together. Use a blender or a wire whisk to obtain a homogenous
mix. Return to
remaining sauce. Whisk together again and simmer until the sauce
thickens to your preference. If you get lumpy bits, use a
blender or a stick blender to blend the sauce to a homogenous
mix. Season with salt and pepper to taste.
Pour over choko
pieces. Sprinkle with chopped parsley.
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