Chayote Squash I brought them a few from Nepal 3 years ago and planted in Portugal. It gives me 20 to 30 Chayote every year. It is so special to me so I'm going share a simple but delicious Nepalese Chayote recipes. It is going to be a series of 4 episodes. In this series I will show you 4 delicious Nepalese ways to cook and store for the off season.
In this video I will show you how we enjoy Chayote as a snack in the afternoon in village area in Nepal and dry them to store to use in off season time.
Clean them with the cold water
3 keep them aside to make other dishes
4 Chayote Squash I chopped them into 1cm wide strips then put them in the flat around bamboo basket tray, spread evenly and let it in the Sun. It will take several days.
For the snacks I pick a matured Chayote Squash, break it into half, remove the seeds and a half chop it into 3 pieces lengthwise with skin and remove the core. Put it into a bowl skin side down with seeds.
The other half peel it and chop it into half, remove the core and put it into a bowl.
Now boil the water in Steamer pot, put the bowls with Chayote in the steamer and steam it around 25 minutes or until it cooks in medium high heat. Instead of seaming you can boil too until it cooks.
For the dipping Sauce
1 chili minced
1 large Garlic cloves minced
1/3 tsp fine Salt
1 & ½ tbsp Lemon Juice
Mix them all together and you are done. You can double or triple the size if you need more sauce.
If you have a sweet tooth, then add in 1 tsp Sugar or Syrup
After the Chayote is cooked, keep a side the one without skin to make the pickle and enjoy the one with skin on it with this delicious lemony and spicy sauce.
Stay tune for the next videos…