Chuchu refogado (Braised Chayote)

Chuchu refogado (Braised Chayote)


The ” braised chayote” is a common side dish in Brazil, very easy and quick to make. Thanks to its mild flavour it goes very well with “rice and beans” and with all sorts of meat and fish dishes.
I also invite you to try other chayote recipes.

• 2 chayote, approximately 600 g
• half onion
• a garlic clove
• 2 tablespoons olive oil or butter
• parsley
• salt and ground pepper

Preparation method

  1. Wash, peel, cut the chayotes in half lengthwise, remove and discard oval seed, under cold tap water (chayote exude a sticky liquid when peeled). Watch the video “How to cook chayote”.
  2. Cut chayote into thick slices, then strips, and finally cubes.
  3. Finely chop onion and garlic and sauté in the oil or in the butter until soft. Chop the parsley and set aside.
  4. Add chayote cut into cubes, salt and ground pepper. Cover the pot and let it simmer until tender. Stir occasionally with a wooden spoon to prevent sticking. If you think it’s starting to dry out, add a splash of water.
  5. Half-way through the cooking time add the chopped parsley and continue to cook, covered, on a low heat. The cooking time will depend on the size of the cubes, it usually takes about 20 minutes.

Posted on: 27 October 2014