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Peel and cut
chokoes into 3 cm pieces.
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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.
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Simmer for 2-3
minutes. Keep stirring to blend the flour and butter well.
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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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Serve with roast
chicken and freshly baked bread.