Touffé Chouchou (Sauteed Chayote)

    Lunch & Dinner · Vegetable · Creole · Main Meal · Vegetarian

    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.

    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

    Preparation

    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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