Caris (curries)
Cari chouchou
A vegetable carri (Creole curry) made with chayote (chouchou), the flagship vegetable of the Cirque de Salazie in Réunion. Chouchou gives the dish a light, melt-in-the-mouth texture. Cari chouchou is typical of the vegetable cooking of the Hauts (Réunion's uplands) and of using produce from the péi (home-grown) garden.
History
Chouchou (chayote, also called christophine), the essential vegetable of the Cirque de Salazie, is used in every possible way in Réunion cooking, carri included. Its tender texture and mild flavour make it a very versatile vegetable.
How it became Réunionese
Cari chouchou shows the link between Creole cooking and the gardens of the Hauts, especially the Cirque de Salazie, the island's leading chouchou producer.
Its place in the culture
An emblematic vegetable dish, directly associated with Salazie and the farming of the cirques. It reflects the richness of vegetable cooking in the Creole repertoire.
Variations
Gratin de chouchou · Chouchou sauté
Sources (2)
- https://www.reunion.fr/decouvrez/gastronomie/
- https://www.reunion.fr/decouvrez/gastronomie/recettes-creoles-reunionnaises/
