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.
Recipe Ingredients
- 3 medium Chayotes (Chou chou)
- 1 onion, peeled and sliced
- fresh thyme, to taste
- fresh parsley, to taste
- 1 tbsp salt
- ⅓ cup oil
- 1 tbsp ginger garlic paste
- ½ tsp baking soda (bicarbonate)
- 3 dried chillies
- ½ cup water
Instructions
- 1
Use gloves, since chayote's skin often has sticky sap that may irritate your hands.
- 2
Cut off the 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
Sauté for 1 minute, then add sliced chayotes.
- 9
Add 1 tbsp salt.
- 10
Add 1/2 tsp baking soda (bicarbonate).
- 11
Add 1 tbsp ginger garlic paste.
- 12
Add 1/2 cup water.
- 13
Mix to combine, cover, and sauté until crisp tender, about 3 minutes.
- 14
Remove the cover and sprinkle with fresh parsley.
- 15
Simmer on low heat until the water evaporates, about 4 minutes.
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Credits: Source: eMauritius