This Choko au Gratin – Gratin Sousout– is refreshing and wholesome. The mildly sweet flavour and the crunchy texture of the choko pair well with smoothness of the béchamel sauce and the cheese to give you a delectable dish.
ORIGIN OF THE NAME
The common American-English name for the sousout (Sechium edule), is from the Spanish word ‘chayote’. In Australia and New Zealand, it is known as choko. Whereas in Trinidad and Tobago, it is known as “christophene” in memory of Christopher Columbus who introduced the vegetable to the West Indies and Europe. In Jamaica and other places in the western Caribbean, it is known as ‘chocho’. And in France it is called “chayote”, and in New Caledonia ‘chouchoutte’ as well as ‘chayotte’, and in Mauritius, it is called ‘sousou’.
WHY NOT CHOUCHOUTE IN RÉUNION?
One would expect that, because in New Caledonia, which is a French Overseas Territory, the choko is called ‘chouchoute’, you will expect it to have the same name in Réunion Island , which is also a French Overseas Territory in the Indian Ocean near Mauritius. It is in fact known as chou- chou, because ‘chouchoute’ in Réunion can also refer to the female genital organ!
Interestingly though, ‘chouchoute’ is also used widely in the French language as a term of endearment for a small girl. ‘Chouchou’ on the other hand is used for a small boy, and at time shortened to ‘petit chou’ or ‘mon chou’. We also frequently use these same terms in Seychelles.
WHAT IS CHOKO?
Choko is native to the New World tropics and was taken to Europe by Spanish explorers. From there it was introduced to parts of Asia. It was later introduced to Réunion Island and from there to Mauritius, and ultimately to the Seychelles.
Choko is vegetable that is roughly pear-shaped, somewhat flattened and with coarse wrinkles. It ranges from 10 to 20 cm in length and looks like a green pear. It has a thin, green skin fused with the green to white flesh, and a single, large, flattened seed. The flesh has a bland taste, and a texture is described as a cross between a potato and a cucumber.
The choko plant is a climber that grows on trellises and fences around many homes on almost every island in the Seychelles. There was a place at La Misère village, on Mahé island, not far from the main road, next to the Catholic Church where somebody has been growing chokos for a very long time and I believe that he still does. La Misère has cool moist climate which is an ideal location for growing choko.
Although the root, stem, seeds and leaves are also edible, in Seychelles we eat mainly the fruit. We would occasionally use the tender leaves as greens or bred in a bouyon. In Asia, the tubers of the plant are eaten like potatoes, while the stems and leaves are often consumed in salads and stir fries.
THE TWO TYPES OF CHOKOS
Depending on the type of choko, the skin can be either smooth, as in the photo above, or prickly- sousout plim-, as in the photo below. But there is no difference in the flavour and texture, except that the prickly one may at time be a bit uncomfortable to handle. If you have chokos with prickles, knock them off with the blade of a potato peeler, but otherwise leave the skin on.
CHOOSING AND STORING
Look for firm, even coloured chokos which are 10-15 cm long and are not too deeply wrinkled. Avoid buying large and over-mature chokos. They tend to have tough skin and a stringy pulp that are both unappetizing. Check for surface cuts, pits, cracks, or bruises on the skin, and if there are any, do not buy them. However, minor scratches and mild bruises on the skin are acceptable.
To store chokos, place first inside a paper bag and keep inside the vegetable compartment of your refrigerator. They will last inside the refrigerator for two to three weeks. Just make sure to use them as soon as possible, especially if they are mature because they may start sprouting in the fridge.
Preparing the Chokos
To peel or not to peel ?
Wash the chokos and slice into quarters lengthwise. You may decide to remove the skin or leave it on. I always leave it on because it stops the chocko from breaking up and I also find it easier to peel them once cooked. When the chokos start to get old, the peel is often sticky. It is therefore recommended that you peel it under running water.
Boil or Steam the Chokos ?
You have a choice of boiling or steaming your chokos. I prefer to steam because you lose less nutrients. If you prefer to boil, boil in slightly salted water in a medium size pot for about 15 minutes or until tender. Once cooked, remove them from boiling liquid and allow to cool. If you decide to steam them, place them in a steaming pot, sprinkle some salt on them and steam for about 15 minutes.
Peel and Slice the Chokos
Once the sliced chokos have cooled down, gently peel off the skin by using a pairing knife and then remove the seed from the centre. You may, at times, be able to peel them by just gently lifting and peeling the skin with your fingers and only use a knife on the ‘crevices’. You then slice them thinly, approximately ½ cm thick, and place them neatly in a gratin dish or a ceramic bowl. A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
If the choko is young, both the skin and seed may be eaten. In fact, the seed imparts that extra nutty flavour to the gratin.
Preparing the Gratin
Let us first have a quick look at some definitions.
What is Gratin?
Gratin or ‘au gratin’ is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg, or butter. In this dish we use only grated cheese. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind or a gratin dish as mentioned above. A gratin is baked in a oven, or cooked under an overhead grill or salamander to form a golden crust on top and is often served in its baking dish.
What does gratiné mean?
Gratiné or gratinated describes a dish that has been cooked ‘au gratin’. For example, gratinated potatoes is potatoes that have been sprinkled with cheese and browned in the oven or under the grill.
Béchamel
For the recipe of the Choko au Gratin-Gratin Sousout- we prepare a white sauce which we top the sliced choko with. This white sauce is called a béchamel. To prepare the béchamel, you first prepare a roux and then you need to thin the roux with heated milk.
Making the Roux
To make the roux, you put the butter in a large saucepan over medium heat and stir with a wooden spoon until melted. You then add the plain flour and stir continuously over low heat to cook out the flour until it is a sandy colour and smells biscuity (3 minutes). This is known as a blond roux. It is a base for many thick sauces. There are three types of roux depending on the degree of cooking, namely the white, blond and brown roux.
Finishing the Béchamel
Gradually add the heated milk, stirring continuously with a whisk or wooden spoon. Incorporate each addition well by stirring out lumps before adding the next, until a smooth sauce forms. Please note that the mixture will thicken a lot at first; stir vigorously and as you add more milk, the mixture will loosen. Increase heat to medium, season the béchamel to taste and stir continuously. Make sure to stir into the edges of the pan and across the base to prevent the béchamel from catching. You then reduce the heat to low and stir the béchamel until a thick, smooth sauce forms (5 minutes). You may decide at this stage to add some grated cheese if you so wish. This will give you a cheese sauce. Taste the béchamel and adjust seasoning. Remove from heat and keep
Finishing the Choko au Gratin – Gratin Sousout
Use a tablespoon and gently spoon the béchamel on top of the sliced choko, until fully covered. Spread the grated cheese on top of the béchamel and place in an oven or under a grill until the cheese has browned. You can use gruyère or cheddar cheese or a mixture of both.
If you are using an oven, pre-heat to 200°C and baked for about 30 minutes or until the gratin is golden brown.
Here is your recipe for Choko au Gratin- Gratin Sousout
This Choko au Gratin – Gratin Sousout– is refreshing and wholesome. The mildly sweet flavour and the crunchy texture of the choko pair well with smoothness of the béchamel sauce and cheese to give you a delectable dish
- 3 young chokos
- 2 tbsp butter
- 2 tbsp plain flour
- 300 ml milk, heated
- 200 g grated Cheddar cheese, divided ( note 7)
- Salt
- Freshly ground black pepper
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Heat the milk in a saucepan or in the microwave and keep.
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In another pan, melt the butter on low heat in a heavy-bottomed saucepan.
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Once the butter is melted, add the flour and stir to incorporate both ingredients.
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Stir continuously over low heat to cook out the flour until it is a sandy colour and smells biscuity (3 minutes). This is known as a blond roux.
-
Gradually add the heated milk, stirring continuously with a whisk or wooden spoon, incorporating each addition well by stirring out lumps before adding the next, until a smooth sauce forms (the mixture will thicken a lot at first; stir vigorously and as you add more milk, the mixture will loosen).
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Increase heat to medium and stir continuously, making sure to stir into the edges of the pan and across the base to prevent the béchamel from catching, until sauce starts to boil.
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Reduce the heat to low and stir the béchamel until a thick, smooth sauce forms (5 minutes).
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You may decide at this stage to mix in ¼ of the grated cheese if you so wish. This will give you a cheese sauce.
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Taste the béchamel and adjust seasoning. Remove from heat and keep.
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If you are not going to use the sauce straight away, it is recommended to cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
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Wash the chokos and slice them into quarters lengthwise.
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Place them in a steaming pot, sprinkle some salt on them and steam for about 15 minutes. they should still be firm and slightly crunchy.( Note 3)
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Once cooked, remove them from the steam and allow to cool.
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Once the sliced chokos have cooled down, gently peel off the skin by using a pairing knife and then remove the seed from the centre. You may, at times, be able to peel them by just gently lifting and peeling the skin with your fingers and only use a knife on the ‘crevices’. (note 2)
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Slice them thinly, approximately ½ cm thick, and place them neatly in a gratin dish or a ceramic bowl.
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Use a tablespoon and gently spoon the béchamel on top of the sliced choko, until fully covered. ( note 1)
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Spread the remaining grated cheese on top of the béchamel and place the dish under a grill, about 10cm from the heat source, until the cheese has browned, about 10 minutes. If you are using an oven, pre-heat to 200°C and baked for about 30 minutes or until the gratin is golden brown.
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Choko au gratin is a delectable and versatile dish that can be served as a side dish or as an accompaniment to a roast.
- For that extra crunch you may also sprinkle some breadcrumbs over the béchamel before topping the chokos with cheese.
- You may decide to remove the skin or leave it on. I always leave it on because it stops the choko from breaking up and I also find it easier to peel them once cooked.
- When the choko start to get old, the peel is often sticky. It is therefore recommended that you peel it under running water.
- You may decide to boil your chokos. I prefer to steam them because I lose less nutrients. If you prefer to boil, boil in slightly salted water in a medium size pot for about 15 minutes or until tender.
- If the choko is young, both the skin and seed may be eaten. In fact, the seed imparts that extra nutty flavour to the gratin.
- A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
- You can use gruyère or cheddar cheese or a mixture of both.
Did you make this recipe?
I hope you will enjoy cooking this dish. Please let me know how it turned out for you. If you have a different version of the recipe or have related questions, please leave your comments below.
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