| Main ingredient: Cho Cho (Chayote, Christophene). Contains egg or ingredient which has egg. |
I think the cho cho aka chayote is an ignored squash at times, usually relegated to soups. It is mild tasting yet amenable to flavouring. Old-timers in Jamaica used it as an apple substitute flavoured with lime, nutmeg and cinnamon for pies. There are a couple of things I like doing with cho chos. This version is with a French-inspired creamy and punchy green sauce.
- 4 cho chos, peeled, seeded and sliced into wedges
- 1 tbsp capers in brine
- 200g spinach
- 2 tbsps chopped parsley
- 1 tbsp chopped Jamaican black mint
- 1 tbsp chopped tarragon (or 1tsp dried)
- 2 stalks scallion, green part only, finely chopped
- 1 garlic clove, minced
- 1 large lime, juice and zest
- 1/2 green scotch bonnet pepper, finely chopped
- 1 cup mayonnaise (or vegan mayonnaise substitute)
- 50ml extra virgin olive oil
- Sea salt to taste
- Place cho chos in a steamer and steam until cooked through.
- Blend the rest of the ingredients in a food processor.
- Toss cho chos and sauce together in a bowl to coat and chill for at least an hour before serving.
JuicyChef’s Caribbean Harvest Recipes
A market’s fresh produce is the primary source of inspiration for many cooks worldwide. Outside of supporting small farmers, produce tends to be fresher and more affordable. Perfect for those of us who are watching our wallets these days. Budget ingredients often transform into elegant and beautiful dishes. Beyond our fantastic traditional cuisine, JuicyChef’s Caribbean Harvest Recipes give a fresh look at Caribbean produce and stimulate ideas of other possibilities for the bounty we have been blessed with.