Roasted cho cho also known as chayote or christophine, are you truly ready for this recipe? Probably not but nevertheless it’s coming your way. I first introduced this wonderful vegetable to yourselves via my plantain and cho cho curry.
In case you’re not in the loop Chayote is a small green edible pear shaped vegetable that’s commonly eaten in the Caribbean and Asian. Although it can be eaten raw I’m quite partial to boiling it and adding it to soup but as of lately I’ve been experimenting a lot more courtesy of being a food blogger.
You see the best thing about blogging is experimenting, granted it can be quite exhausting doing lots of trial and plenty of error, trust me the emphasis is more on error that anything else BUT…… the ability to tap into your creative side speak volumes.
For instance this roasted christophine recipe was effortless, how it came about was purely through looking at alternative methods to eating cho cho. As I said before, I usually boil it, now I roast and even stir fry it.
You can purchase this exotic vegetable from an Asian or Caribbean store, I’m doubtful that you’d find this in your local supermarket especially if you live in the western hemisphere. If you’re seriously interesting in Caribbean cooking then I urge you venue out to places that are ethnically diverse and pick up some unusual fruit and vegetables
The prep work is super duper easy, to start with the skin doesn’t require peeling, so that’s extra fibre to your diet. Then cut the chayote into slices, not to thin. By now they should resemblances a plethora of apple slices, only the taste is rather bland. I then concocted a dry rub to apply to the slices – thyme, garlic granules, himalayan pink salt, onion powder and black pepper with a splash of coconut oil for roasting. Don’t over saturate the cho cho as it won’t achieve that crispness and instead become limp and drowsed with oil.
The crisp factor really depends in the thickness of the slices and your oven temperature. The thicker the slices the longer it would take to roast. Don’t be alarmed if all slices don’t appear crispy, we want them to be lightly roasted and not charred.
Cho cho is perfect for weightloss/calorie control diet as it belongs to the same family as melon, cucumber and gourd – all contain a high water content.
- 2 chayotes
- 2tsp of dried thyme
- 1 tsp of garlic
- ¼ tsp himalayan pink salt
- ½ tsp of onion powder
- ½ tsp of black pepper
- spring onions to garnish (optional)
- Coconut oil
- Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
- Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
- Prepare the dry rub by combining all of the herbs together in a separate bowl.
- Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
- Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
- Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
- Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.