I wrote:
Not to give up hope, but if you pick them over you might find one or
two that don't have any sign of a shoot poking out at the thick end,
and you can try cooking those. It is best to grow your own, or get some
from a neighbour, so you can pick them while they are young and tender,
about half the size they would reach if left to reach old age.

Quite bland by themselves, a bit of pepper will perk up a steamed choko.

Cook the choko with the skin still on it. If it is young this will stop
it falling apart and you can eat the skin, too. If it is not young then
the skin will be tough but you can scrape the soft steamed flesh off it
with your knife as you eat.
--
John Savage (news address invalid; keep news replies in newsgroup)

A new way (instead of the usual white sauce)

that has
some honey,fresh ginger,and some chillie.Much better than the white glug.

Yes , if you must eat choko,s then this way is not to bad.
They are also useful for thickining currys, and soups.
Mylo.