FrenchRecipe Overview
Known as “chouchou” in Mauritius, this vegetable doesn’t have a particular distinct taste, similar to zucchini. The vegetable is sliced and sautéed as a mild-flavoured side dish to accompany rice or bread. Saluted chayote can also be found served at traditional Hindu weddings.
Recipe Ingredients
- 3 medium Chayotes (Chou chou)
- 1 onion (peeled and sliced)
- fresh thyme and parsley
- salt and oil
- 1 tbsp ginger garlic paste
- 1/2 tsp baking soda (bicarbonate)
- 3 dried chillies
Instructions
Note: Use gloves (Chayote's skin often has a sticky sap, which may irritate your hands)
- Cut off chayote head and cut in half lengthwise. Immediately drop in water
- Use the knife blade to scrub the inside of the chayote
- Peel the skin of the chayotes
- Thinly slice the chayotes crosswise
- Heat 1/3 cup oil over medium heat in a pan
- Add sliced onion, thyme and dried chillies
- Saute for 1 minute and add sliced chayotes
- Add 1 tbsp salt
- 1/2 tbsp baking soda (bicarbonate)
- 1 tbsp ginger garlic paste
- 1/2 cup of water
- Mix to combine and saute until crisp tender (about 3 minutes)
- After 3 minutes, remove cover and sprinkle fresh parsley
- Slimmer on low heat until water evaporated (about 4 minutes)
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Credits
Source: eMauritius
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