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Chuchu refogado is the humble, homey side that shows up on Brazilian lunch tables week after week. The mild, crisp chayote squash is sautéed with onion, garlic and a little tomato until tender and juicy. It is naturally low in carbs and soaks up whatever flavors you give it.
Per serving: 74 calories · 4.6 g net carbs · 1 g protein · 5 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 3 chayotes peeled, seeded and cut into small cubes
- 1 1/2 tablespoons olive oil
- 2 tablespoons chopped onion
- 2 garlic cloves minced
- 1/2 small tomato chopped
- 3/4 teaspoon salt
- 2 tablespoons chopped scallion and cilantro or parsley
Instructions
- Peel the chayotes under running water or wearing gloves, because the sap can make your hands sticky. Cut in half, scoop out the soft seed and cut into 1/2-inch cubes.
- Heat the oil in a skillet over medium heat. Cook the onion and garlic for 2 minutes, then add the tomato and cook for 1 minute more.
- Add the chayote and salt and stir well. Cover and cook over medium-low heat for 8 to 10 minutes, stirring once or twice, until tender but not falling apart.
- Uncover, cook for 1 to 2 minutes to evaporate excess liquid, then stir in the herbs and serve.
Notes
Nutrition
About This Dish
Chayote is native to Mexico and Central America, and its name comes from the Nahuatl word chayohtli. In Brazil the vines grow easily, climbing over fences and backyard trellises, so chuchu is cheap and plentiful. Because its flavor is so mild, Brazilians joke about it being bland. Curiously, the everyday expression pra chuchu means "a lot," as in bonita pra chuchu, very pretty. Chayote is also a favorite in baby food and light, home-style cooking.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 8: Vegetables & Sides (Iguaçu Falls). See all Brazilian recipes