Jamaican Stuffed Cho-Cho
"Cho-Cho" is the Jamaican name for the squash like fruit of the Sechium eduli vine. It joins the myriad names this vegetable is known by. Depending on where you live, you will know it as chayote, christophene, mirliton, susu, or chuchu. By any name, it is a delcious and versatile vegetable.
- Ready In:
- 2 -3 large chayotes
- 2 tablespoons butter, plus additional for topping
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 -4 large tomatoes, seeded and chopped
- 1 hot red pepper, seeded and chopped
- 1 tablespoon curry powder
- salt & freshly ground black pepper
- 1⁄2 cup breadcrumbs
- 1⁄4 cup freshly grated parmesan cheese
- Preheat the oven to 350º.
- Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
- Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
- Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.