Cho cho — also known as chayote or christophine — is one of the most popular vegetables across the Caribbean. This mild, pear-shaped squash has been a staple in Jamaican kitchens for generations, turning up in everything from Saturday soup to curry and stew. It grows abundantly across the island, climbing over fences and up trees, and is loved for its subtle flavour and ability to soak up whatever spices you throw at it.
This cho cho curry is a proper Jamaican comfort dish — aromatic, warming, and ready in under 30 minutes. We use Betapac Jamaican Curry Powder for that authentic Jamaican curry flavour that you simply cannot get from a standard supermarket curry powder. Betapac has a distinctive golden colour and a warm, earthy taste that is the backbone of any real yard-style curry.
Serve it with plain white rice, rice and peas, or alongside boiled ground provisions for a proper Caribbean meal.
Ingredients
- 2 large fresh cho cho, peeled, cored and chopped into bite-sized pieces
- 2 tablespoons Betapac Jamaican Curry Powder
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2-3 sprigs fresh thyme
- 1 scotch bonnet pepper (whole for mild heat, chopped for more kick)
- 1 tin coconut milk
- 1 cup water or vegetable stock
- 2 tablespoons vegetable oil
- 1 teaspoon all purpose seasoning
- Salt and black pepper to taste
- 2 spring onions, chopped (for garnish)
Cooking Instructions
- Peel the cho cho, cut in half lengthways and remove the soft seed in the centre. Chop into bite-sized pieces and set aside.
- Heat the vegetable oil in a large saucepan over a medium heat.
- Add the chopped onion, garlic and ginger. Cook for 2-3 minutes, stirring, until the onion is soft and fragrant.
- Add the Betapac curry powder and stir constantly for about 1 minute until the spices are toasted and aromatic. This step is important — it brings out the full flavour of the curry powder.
- Add the chopped cho cho pieces and stir well to coat them in the curry mixture.
- Pour in the coconut milk and water. Add the thyme sprigs, whole scotch bonnet pepper, all purpose seasoning, and a pinch of salt and black pepper.
- Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes until the cho cho is tender but still holds its shape.
- Check the seasoning and adjust salt to taste. Remove the thyme sprigs and scotch bonnet if left whole.
- Garnish with chopped spring onions and serve hot.
Serving Suggestions
This cho cho curry is delicious served with plain white rice, traditional Jamaican rice and peas, or alongside boiled provisions such as white yam, green banana and sweet potato. For a heartier meal, add chunks of chicken or goat to the curry — just brown the meat first and simmer for longer before adding the cho cho.
What is Cho Cho?
Cho cho (Sechium edule) is a member of the gourd family, related to cucumber, melon and pumpkin. It is called chayote in Mexico and Central America, christophine in Trinidad and the French Caribbean, and cho cho in Jamaica. The entire plant is edible — fruit, shoots, leaves and even the root — but it is the pear-shaped fruit that is most commonly used in cooking.
Cho cho has a very mild, slightly sweet flavour on its own, which is exactly why it works so well in curries, soups and stews — it absorbs the flavours of whatever it is cooked with. It is also low in calories, high in fibre and packed with vitamin C, making it a healthy addition to any meal.
You can buy fresh cho cho from our online store with UK-wide delivery.
