- 2 chouchous; also called chayote or christophine
- one teaspoon of chopped parsley
- a branch of thyme
- a clove of garlic
- a small onion
Start by peeling the clove of garlic and removing its centre, then chop into very small pieces or crush it.
Peel and cut the onion into thin strips.
Cut, peel and remove the hearts of the chouchous then cut into small cubes.
Once the ingredients have been prepared, start by heating a little olive oil over a medium heat in a pan with a lid. Add the garlic and onions and add the herbs: thyme and parsley.
When everything is well popped and colored, add the cubes of chouchou, mix well to coat them with spices.
Saute them on medium-high heat for 2 to 3 minutes to begin to color, then turn down the heat, cover the pan and cook, stirring regularly and watching that it does not burn, that it does not attach .
If you feel that it is starting to get too dry: salt very slightly that will make the water from the chouchou comes out or add 1 or 2 tablespoons of water,
It’s ready when the chouchou are tender. It takes a lot of time, much more than zuchinni for example, 30 minutes minimum!
Once your chouchous are very tender, taste and correct the seasoning if necessary: your Fricassée de Chouchou is ready, serve it with a good meat or a fish dish.
The Chouchou is a vegetable that is cultivated mainly in the islands: Mauritius, Reunion, Antilles, Haiti, Polynesia, Madagascar etc. etc. but they are also found in Brazil or India.
Sometimes it is found in europe, in the normal supermarkets under the name of Chayote because the Chouchou has a dozen different names, otherwise they are often found in exotic shops.
In terms of flavors, it’s a bit like zucchini: the chouchou doesn’t taste much. This is why we can make sweet cakes as well as savory dishes or even consume raw, in salad. It is recommended, in salty version, to give it a good seasoning or a tasty sauce!
When you choose your chouchous, make sure they are firm, that they do not have thorns, that their skin is not wrinkled but smooth.
Some are a little more yellow, others are of an almost dark green, so color is not a critera for choice except that it must seem “healthy”.
Tip: When you peel the chouchous, do it under a trickle of water, or put on disposable gloves so as not to get your fingers all sticky.