Chouchou stew is a common dish in Reunionese cuisine. Chouchou, also called christophine or chayote, is a versatile vegetable very popular on the island for its light texture and nutritional qualities. This slow-cooked dish remains simple and gluten-free. Perfect as an accompaniment or as a main dish, chouchou stew perfectly represents Reunionese cuisine.
Ingredients
Preparation
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Prepare the scrunchies: Peel the scrunchies under cold water to prevent their sap from sticking to your hands. Cut them in half, remove the core, then cut them into medium-sized pieces, lengthwise along the length of the vegetable. Reserve.
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Brown the spices and onion; In a casserole dish, heat the oil over medium heat. Add the chopped onion and fry until it becomes translucent. Then add the crushed garlic, turmeric, thyme and bay leaf, then mix well to release the aromas.
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Add the darlings: Add the pieces of darling and mix everything together.
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Simmer the stew: Pour 200 ml of water into the casserole dish to allow the vegetables to simmer. Season with salt and pepper, and add a bird's eye pepper if you want to spice up the dish. Cover and simmer over low heat for about 30 minutes, stirring occasionally, until the chouchouts are tender and the flavors are well blended.
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Adjust seasoning: Before serving, check seasoning and adjust salt and pepper to taste. If the dish is too dry, you can add a little water to make a light sauce.
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Serve: Serve the chouchou stew hot, accompanied by white rice or Reunionese lentils for a complete and balanced meal.
chouchou, chayote, christophine, Reunionese recipe
