Reunion Island Chouchou Stew

Chayote stew is a common dish in Réunion cuisine. Chayote, also called christophine or christophine, is a versatile vegetable highly prized on the island for its light texture and nutritional qualities. This simmered dish is simple and gluten-free. Perfect as a side dish or main course, chayote stew perfectly represents Réunion cuisine.

Preparation time: 15 minutes

Cooking time 30 minutes

Total time 45 minutes

Difficulty: Beginner

Servings: 6

Special diet: naturally gluten-free

Ingredients

4 chayotes (christophines)
1 onion (finely chopped)
3 cloves of garlic (chopped)
1 tablespoon of vegetable oil
1 tsp turmeric
1 sprig of thyme
1 bay leaf
Salt and pepper to taste
1 bird's eye chili (optional)
200 ml of water

Preparation

1
Prepare the chayotes: Peel the chayotes under cold water to prevent their sap from sticking to your hands. Cut them in half, remove the core, then cut them lengthwise into medium-sized pieces. Set aside.
2
Sauté the spices and onion; In a casserole dish, heat the oil over medium heat. Add the chopped onion and sauté until translucent. Then add the crushed garlic, turmeric, thyme, and bay leaf, and mix well to release the aromas.
3
Add the chayotes: Add the chayote pieces and mix everything together.
4
Simmer the stew: Pour 200 ml of water into the pot to allow the vegetables to simmer. Season with salt and pepper, and add a bird's eye chili if you wish to add some spice. Cover and simmer over low heat for about 30 minutes, stirring occasionally, until the chayotes are tender and the flavors are well combined.
5
Adjust the seasoning: Before serving, check the seasoning and adjust the salt and pepper to your taste. If the dish is too dry, you can add a little water to create a thinner sauce.
6
Serving: Serve the chayote stew piping hot, accompanied by white rice or Réunion lentils for a complete and balanced meal.

Keywords: chouchou, chayote, christophine, Réunion Island recipe