-
Chayote (/tʃaɪˈoʊteɪ/;
previously placed in the
obsolete genus Sechium), also
known as christophine,
mirliton and choko, is an
edible plant belonging...
- 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...
- 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...
-
include maize, tomato, beans, squash, chocolate, vanilla, avocado, guava,
chayote, epazote, camote, jícama, nopal, zucchini, tejocote, ****tlacoche, sapote...
-
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...
-
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...
- 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...
- El
Chayote Protected Zone (Spanish: Zona
Protectora El
Chayote), is a
protected area in
Costa Rica,
managed under the
Central Conservation Area, it was...
- Cucurbitaceae. Its best
known member was the
edible and
widely cultivated chayote (now
Sicyos edulis).
Several species formerly placed in
genus Sechium have...
- dish made of
pieces of
lontong served in
coconut milk soup with
shredded chayote,
green bean,
unripe jackfruit, tempeh, tofu, hard-boiled egg,
sambal and...
