Receita de Sopa de Chuchu e Batata

It only took a quick assessment at the local market in Gleno for me to realize that I was about to embark on a whole new world of food that I didn’t even recognize. Not seeing much in the way of zucchini, a common vegetable I was used to, I was pleased to find a suitable alternative that is similar in texture, mild in flavor, and therefore very versatile – Chayote! It is rich in vitamin C as well other important nutrients such as iron, calcium and magnesium.

I created a family size recipe that utilizes this local East Timor vegetable. Hope you enjoy!

4 peeled and cubed chayote (can opt to use zucchini)
8 medium size potatoes
2 onions
3 carrots, sliced into thin rounds
6 large cloves chopped garlic
750 ml. coconut cream
2 liters water
1/4 cup soy sauce (can opt to use 1 Tablespoon salt, but the flavor will be different.)

Saute onion, carrot, and garlic in 1 Tbls oil (or saute in 1/2 cup water). While it’s sauteing peel and chop chayote and potato into cubes. If your potatoes have nice thin skins, you can leave the skin on. Put water in a pot and boil the chayote and potatoes until tender. Water should barely cover the chopped vegetables. Just before soft, add sauteed onion, carrot, and garlic mixture. Add coconut cream and soy sauce to pot and simmer for 5 more minutes. Remove from heat and allow to set for a bit, so the flavors continue to mix. Serve warm with toasted bread or crackers.