-
Chayote (/tʃaɪˈoʊteɪ/;
previously placed in the
obsolete genus Sechium), also
known as christophine,
mirliton and choko, is an
edible plant belonging...
-
often disguised chayotes. A
possible explanation for the
rumor is that
there are a
number of
recipes in
Australia that
advise chayotes can be used in part...
- Traditionally, the dish is
cooked with
chicken or fish,
wedges of
papaya and/or
chayote, and
leaves of the
siling labuyo chili pepper in
broth flavored with ginger...
- to be
distributed by the wind. The
fruits outwardly resemble those of
chayote or
choko (Sechium edule),
hence the name
false choko. The
structure of...
-
steamed rice. It is
usually eaten with rendang, opor ayam,
sayur labu (
chayote soup), or
sambal goreng hati (liver in sambal), or
served as an accompaniment...
-
shrimp and
lobster are
marinated in a
sauce of vinegar, onions, carrots,
chayote,
pimento and
Scotch bonnet peppers. It is
known as
scapece or
savoro in...
-
blanched or
boiled vegetables may
include spinach,
papaya leaves, and
chayote. The
dressing for this
salad is
usually sambal terasi,
served directly...
-
include maize, tomato, beans, squash, chocolate, vanilla, avocado, guava,
chayote, epazote, camote, jícama, nopal, zucchini, tejocote, ****tlacoche, sapote...
- Cucurbitaceae. Its best
known member was the
edible and
widely cultivated chayote (now
Sicyos edulis).
Several species formerly placed in
genus Sechium have...
- also
introduced such
Haitian specialties as the red
beans and rice and
Chayote (or
called mirliton; a pear-shaped vegetable) to the
Louisiana Creole cuisine...
