Puree Chouchou [Sousou]

One of mauritians favourite vegetable…sousou /chouchou / chayote. Globally it is known by other names including christophine^, cho-cho, pipinola (Hawaii), pear squash, vegetable pear, or choko (Australia and New Zealand) ^{– Wikipedia}

This vegetable is a very good one to give as first foods as the texture is very soft. The only thing with chouchou is that it is to be avoided if baby is having a cold.

Here is an easy recipe that baby will love…

Print Recipe

Puree Chouchou [Sousou]

Course

Dinner, Lunch

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

• 1-2 Chouchou
• Water Mineral or Boiled
• 1 tsp olive oil

Course Dinner, Lunch Prep Time 5 minutes Cook Time 15 minutes Servings Ingredients 1-2 Chouchou Water Mineral or Boiled 1 tsp olive oil

Instructions

1. Peel and wash the chouchou. Cut them in thin length for faster cooking.

   
2. Steam for 15 mins until the chouchou is soft. You will know the vegetable is cooked when a fork can easily slide in.

   
3. Put the steamed vegetable in a blender. You can add the steam water for easier blending.

   
4. Cook in a little olive oil

   

Recipe Notes

You can choose any other FAT than olive oil. You can read more about the different types of good fats HERE.