Spiced Panfried Chayote (Choko)

The crisp pale flesh of the chayote has the texture of cucumber. When cooked, you can be reminded of baby zucchini or summer squash.
  • 2-3 chayote squash skin, peeled and cubed into 2 cm pieces
  • ½ tsp smoked paprika
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp salt or to taste
  • 2 tablespoon oil
  • ½ cup chopped onion
  • 1 garlic clove, chopped
  • ½ juice of a lemon
  1. Heat a pan up on medium heat, drizzle oil, when hot add onion and garlic and cook until becomes translucent (about 4 minutes)
  2. Add chayote and salt, turmeric, cumin, paprika and pepper and cook until chayote is cooked through (about 8 – 10 minutes). Stir occasionally.
  3. If spices are sticking to the pan just add a tiny bit more oil.
  4. When ready, turn off the heat and squeeze some fresh lemon juice on top.
  5. Serve with rice, flatbread or even as a taco filling with sour cream and guacamole.