Touffé Chouchou (Sauteed Chayote)
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.
Ingrédients de la recette
- 3 medium Chayotes (Chou chou)
- 1 onion (peeled and sliced)
- fresh thyme and parsley
- salt and oil
- 1 tbsp ginger garlic paste
- ½ tsp baking soda (bicarbonate)
- 3 dried chillies
Instructions
- 1
Note: Use gloves (Chayote's skin often has a sticky sap, which may irritate your hands)
- 2
Cut off chayote head and cut in half lengthwise. Immediately drop in water
- 3
Use the knife blade to scrub the inside of the chayote
- 4
Peel the skin of the chayotes
- 5
Thinly slice the chayotes crosswise
- 6
Heat 1/3 cup oil over medium heat in a pan
- 7
Add sliced onion, thyme and dried chillies
- 8
Saute for 1 minute and add sliced chayotes
- 9
Add 1 tbsp salt
- 10
1/2 tbsp baking soda (bicarbonate)
- 11
1 tbsp ginger garlic paste
- 12
1/2 cup of water
- 13
Mix to combine and saute until crisp tender (about 3 minutes)
- 14
After 3 minutes, remove cover and sprinkle fresh parsley
- 15
Slimmer on low heat until water evaporated (about 4 minutes)
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Se connecterCrédits : Source: eMauritius