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    BLANK » Recipe Index » Caribbean Dishes

    Stuffed Christophine (Cho Cho/Chayote)

    Last Updated January 30, 2023. Published January 18, 2022 By Charla Leave a Comment

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    Who knew that stuffed christophine aka cho cho could be tasty and incredibly easy to make. The christophine is halved and boiled, with the flesh scooped out then filled with sauteed seasoned saltfish.

    6 cho cho stuffed on a white plate

    Depending on what part of the Caribbean or even world you're from then you may know these are any of the following - christophine, cho cho, chayote, chow chow, mirliton and so fourth.

    I know them as cho cho but for the sake of popular search engine terms we will refer to them as christophine.

    If you're like me and grew up on this fruit (it's a fruit albeit, eaten like a vegetable) then you must of had some in your soup, stews even roasted.

    While I love having christophine/cho cho in my Saturday soup, sometimes it's nice to switch things up a little.

    I recently dropped my Cauliflower Rice Stuffed Peppers which seems to be a hit with my readers.

    I couldn't stop there so had to follow up with a Caribbean version, stuffing a christophine instead with cooked up saltfish.

    I didn't just use saltfish though, it's sautéed and steamed with cabbage, okra and bell peppers making the dish more filling.

    close up of the cho cho

    Reasons to make this recipe

    • A unique way of using christophine/cho cho.
    • It's a low carb recipe.
    • Easy and very simple recipe to make.
    • A great way to impress your guests.
    • Ideal for if you're looking for unique presentation

    The steps

    steps 1-6 boiling the christophine and scooping out the flesh
    • Fill a ¾ of a medium sized saucepan with water and bring to the boil with ½ teaspoon of pink salt.
    • Chop each christophine lengthways then place them in the saucepan of boiling water.
    • Boil the christophine until they are fork tender (this should take about 20 minutes).
    • Drain off the water and allow to completely cool.
    • Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside. 
    • On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
    steps 7-12 sauteing the vegetables and saltfish
    • Add the okra and bell peppers and cook for 2 minutes.
    • Fold in the saltfish so it combines with the okra and bell peppers.
    • Add the tomato puree along with the cabbage.
    • Stir in the water so the tomato and cabbage are more evenly distributed.
    • Cover the frying pan with the lid and steam for 8-10 minutes.
    • After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
    • Fill each of the shells with the saltfish/vegetable mix.

    Notes and tips

    • Don't overboil the cho cho or they will be too soft and fragile when the flesh needs to be scooped out.
    • You will need my D.I.Y saltfish recipe and Seafood Seasoning too.
    • While the cho cho is boiling start to cook the ingredients that you will be putting into the cavity to save some time.
    • You can add more vegetables if you want to.
    • You can de-slim the okra if you want by following this method from my when I made Ochro Rice.
    • It's best to serve straight away, alternatively you can refrigerate for up to 2 days.
    • DO NOT freeze the stuffed christophine, you can freeze the saltfish/cabbage mix by itself if you need to.
    cho cho halved on a small plate

    More recipes to try

    • Cuban Picadillo
    • Plantain and Cho Cho 
    • Saltfish Fried Rice
    • Green Fig and Saltfish
    • Green Seasoning
    • Tomato Choka
    • Caribbean Baked Fish

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    6 cho cho on a white plate

    Stuffed Christophine (Cho Cho/Chayote)

    Who knew that stuffed christophine aka cho cho could be tasty and incredibly easy to make. The christophine is halved and boiled, with the flesh scooped out then filled with sauteed seasoned saltfish.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: Caribbean
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 3 people
    Calories: 241kcal
    Author: Charla

    Ingredients

    To boil the christophine

    • 3-4 large christophine
    • water see instructions
    • ½ teaspoon pink salt (3g)

    To saute and steam

    • 2 tablespoon olive oil (28g)
    • 1 small onion chopped
    • 4 garlic cloves minced
    • 1 cup mixed bell peppers (150g) chopped
    • 4-5 okra chopped and de-slimmed, see notes
    • ½ lb saltfish (250g) see notes
    • 1 tablespoon tomato paste (15g)
    • 2 cups white cabbage (140g) shredded, tightly packed
    • ½ cup warm water (118ml)
    • 1 tablespoon seafood seasoning (5g) see notes
    • 2 teaspoon chadon beni (10g)
    • 2 teaspoon thyme (10g) dried or fresh
    • 1 teaspoon hot sauce (5g)
    • black pepper and pink salt to taste
    US Customary - Metric

    Instructions

    • Fill a ¾ of a medium sized saucepan with water and bring to the boil with ½ teaspoon of pink salt.
    • Chop each christophine lengthways then place them in the saucepan of boiling water.
    • Boil the christophine until they are fork tender (this should take about 20 minutes).
    • Drain off the water and allow to completely cool.
    • Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
    •  On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
    • Add the okra and bell peppers and cook for 2 minutes.
    • Fold in the saltfish so it combines with the okra and bell peppers.
    • Add the tomato paste along with the cabbage.
    • Stir in the water so the tomato and cabbage are more evenly distributed.
    • Cover the frying pan with the lid and steam for 8-10 minutes.
    • After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
    • Fill each of the shells with the saltfish/vegetable mix.

    Notes

    • Don't overboil the cho cho or they will be too soft and fragile when the flesh needs to be scooped out.
    • You will need my D.I.Y saltfish recipe and Seafood Seasoning too.
    • While the cho cho is boiling start to cook the ingredients that you will be putting into the cavity to save some time.
    • You can add more vegetables if you want to.
    • You can de-slim the okra if you want by following this method from my when I made Ochro Rice.
    • It's best to serve straight away, alternatively you can refrigerate for up to 2 days.
    • DO NOT freeze the stuffed christophine, you can freeze the saltfish/cabbage mix by itself if you need to.

    Nutrition

    Calories: 241kcal | Carbohydrates: 20g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 523mg | Potassium: 768mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1898IU | Vitamin C: 103mg | Calcium: 103mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Cauliflower Rice Stuffed Peppers
    Gluten Free Coconut Shrimp »
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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    Greetings

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes. Learn more about me

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