Have fun with Cho Cho

Chocho, also known as chow chow and christophene in some places, is a fruit but is used as a vegetable. It grows on very thick green, broad leafy vines.  It is usually supported on a trellis or arbour so that the chocho can hang comfortably. Here in Jamaica, the chocho arbour can be quite spectacular as old clothes are sometimes hung on it to give a scarecrow-like effect to keep birds away. It is commonly grown in tropical and subtropical countries where there are regular showers of rain. The colour ranges from pale green to cream. Chocho is not among the favourite 'vegetables' but is still eaten quite frequently among other vegetables or on its own.

Cho cho is delicious in soups

Traditionally in Jamaica it is one of the baby's first food since it is soft when cooked and is easy to digest. Rich in Vitamin A, it can be eaten raw but is more commonly cooked and eaten with meat, fish or by itself. It is delicious in soups. Chocho is plentiful in Jamaica and Trinidad. Here are some interesting ways in which the chocho can be utilized.

BOILED CHOCHO
1 cho-cho
Pinch of salt
Peel the chocho. Cut into sections. Bring the water to a boil and add a pinch of salt. Add segments of chocho. Boil until tender. Serve with meat or fish.

BOILED CHOCHO PUDDING
4 ozs. currants
4 ozs. grated bread
3 tbsp sugar
1 lime
2 large chochos
Cloves
Nutmeg

Boil two large chochos with eight cloves and a small bit of cinnamon till tender. Remove the seeds and strings.  Mash the chochos and squeeze out all the water. Mix the bread, currants and sugar together. Add the chocho and the well-beaten eggs.  Pour into a buttered mould with a cover and boil for two hours.

CHOCHO SALAD
½ lb salt fish
3 large chochos
1 tsp freshly grated nutmeg
1 tbsp sugar
½ cup dried raisins
½ cup chopped onion
½ cup chopped sweet pepper
½ cup mayonnaise
1 tsp curry powder

Rinse salt fish, place in cold water to cover and bring to the boil. Drain, cover with cold water and let stand for one hour.  Drain, debone and flake or chop coarsely and set aside. Peel chocho and dice. Place in 1 cup boiling water to which sugar and nutmeg have been added. Cook for 10 to 15 minutes. Drain and cool. Combine with flaked fish, dried fruit, chopped onion and sweet pepper. Mix curry powder into mayonnaise and add to mixture. Toss lightly and serve on crisp lettuce with corn muffins or whole wheat bread.

STUFFED CHOCHO
3 chochos
9 tbsp minced beef
6 tbsp breadcrumbs
1 tbsp margarine
1 minced onion
salt, pepper, oil (optional)
Grated cheese (optional)

Cut chochos in half and boil until tender but firm. Scrape out the inside and dice, being careful not to break the skin.  Sauté onions and minced beef in oil and add diced cho-cho. Fill shells, top with breadcrumbs and a sprinkle of cheese.  Bake in a 350 degrees oven until brown on top.

Sources:  Jamaican Cookery: Recipes from Old Jamaican Grandmothers by Wenton O. Spence (1987); Caribbean Cookbook: Using the Foods We Grow by Lisa Muller (1979); Food Budgeting for Caribbean Families by Versada Campbell and Andrea Okwesa (1985); A Guide to African Caribbean Foods by Karlene Rickards (1999)

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