Chayote or is a very common fruit / vegetable in Mauritius. It grows on a vine and I’d say every other house in Mauritius has a chou chou vine growing in the garden. Chayote’s originally from Mexico but is quite popular in other hot countries like Spain, Brazil and many more. Chayote is from the same family as melon, cucumber and squash. The root, stem, seeds, and leaves are all edible. The fruit is pear-shaped with thin green wrinkly skin and white flesh; it’s bland and can be eaten raw, cooked, mashed, baked, boiled, fried, or even pickled. Chayote is rich in amino acids and vitamin C. Chayote can be used in curries, raw or pickled but sauteed chayote is the most common way we cook it back home. Served with rice or roti and a dhal and hot chutney.
Prep Time: 10 minutes
Cook Time: 30 minutes
3 Chayotes Peeled and chopped
2 tbsp Oil
1 inch ginger diced
1 clove garlic crushed
2 green or red chillies (optional)
Sprig of Thyme
Parsley or coriander for garnish
Salt to taste
- Heat a pot with some oil.
- Add onions and chillies and cook for 2-3 minutes.
- Add Chayote, ginger, garlic, thyme and season with salt. Stir
- Cook until chayote become soft to touch. Usually takes between 20-30 minutes on low heat.
- Garnish with chopped coriander or parsley.