Instructions: Peel and cut chokoes into 3 cm pieces. 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.

Beat egg yolks in a bowl. Beat in a few tablespoons of hot sauce. Return to remaining sauce. Season with salt and pepper to taste. Pour over choko pieces. Sprinkle with chopped parsley. Serve with roast chicken and freshly baked bread.

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