XUXU COM MOLHO CARIOCA (CHAYOTE WITH CHILE AND LIME SAUCE)

Jun 24

Jun 24 XUXU COM MOLHO CARIOCA (CHAYOTE WITH CHILE AND LIME SAUCE)

The Kitchen Scholar

Vegetables

SOURCE: JESSICA B. HARRIS. TASTING BRAZIL: REGIONAL RECIPES AND REMINISCENCES.

No other South American nation reveres chayote more than Brazil, where locals even go far as to coining and using the Portuguese name, xuxu or chuchu, for an endearment slang. When the cultural diversity of modern Brazilian society brought by the history of conquest, colonization, slavery, and immigration also becomes a contributing factor, the prominence and national love of the vegetable in regional dishes has transformed the country into an epicenter of chayote cookery, spanning from salads to soups to stews to sautés to gratins and even soufflés! The simplest among these dishes comes from the city of Rio de Janeiro, where the favorite and signature sauce of lime juice and Malagueta chiles that traditionally accompany feijoadas can similarly imbibe into chilled chayote slices for a cool spicy and fresh citrus taste. — No other South American nation reveres chayote more than Brazil, where locals even go far as to coining and using the Portuguese name, *xuxu* or *chuchu*, for an endearment slang. When the cultural diversity of modern Brazilian society brought by the history of conquest, colonization, slavery, and immigration also becomes a contributing factor, the prominence and national love of the vegetable in regional dishes has transformed the country into an epicenter of chayote cookery, spanning from salads to soups to stews to sautés to gratins and even soufflés! The simplest among these dishes comes from the city of Rio de Janeiro, where the signature sauce of lime juice and *Malagueta* chiles that traditionally accompany *feijoadas* can similarly imbibe into chilled chayote slices for a cool spicy and fresh citrus taste.

Ingredients

4 medium-sized chayotes, peeled, seeded and cut into slices

1/2 cup/120 mL water

4 minced preserved chiles, preferably Malagueta peppers

1 teaspoon/6 grams salt

1/2 cup/120 grams finely chopped onions

1 teaspoon/3 grams finely chopped garlic

1 cup/240 mL freshly squeezed lime juice

OPTIONAL: Finely chopped parsley

Specific Equipment

Large saucepan

Colander

Large bowl

Mortar and pestle

Plastic wrap

Serves 6

Instructions

1. Place the chayotes in a large saucepan filled with water. Set over low heat for 10 minutes. Drain the chayotes over a colander and transfer to a large bowl. Set aside in a refrigerator and chill for 2 hours.

2. Crush the chiles and salt into a thick paste with a mortar and pestle. Mash in the onion and garlic gradually until well-blended. Stir in the lime juice until a liquid consistency is reached. Cover with plastic wrap and set aside in room temperature for at least 30 minutes.

3. Arrange the chayotes on a serving platter and drizzle over the chile and lime sauce.