Dominica • Caribbean • easy • 30 mins
Dominica Christophene
Description
Christophene, also known as chayote, is a versatile vegetable commonly used in Dominican cuisine. It is often prepared in stews or as a side dish, symbolizing the agricultural richness of the island and the influence of indigenous and Creole cooking traditions.
Ingredients
- 2 medium christophene (chayote), peeled and sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 medium tomato, diced
- 2 tablespoons vegetable oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup vegetable broth or water
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Add the chopped onion and garlic, sautéing until the onion becomes translucent.
- Stir in the bell pepper and cook for another 2 minutes.
- Add the diced tomato and thyme, cooking until the tomato softens.
- Incorporate the sliced christophene, stirring to combine with the other vegetables.
- Pour in the vegetable broth or water, and season with salt and pepper.
- Cover the skillet and let it simmer for about 15-20 minutes, or until the christophene is tender.
- Remove from heat and garnish with fresh parsley before serving.
Nutritional Information
Calories: 80 per serving
Servings: 4
Dietary: dairy-free, gluten-free, vegan, vegetarian
Health Benefits
Christophene is rich in antioxidants, vitamins C and B6, and dietary fiber, which support immune function and digestive health. The inclusion of onions and garlic provides anti-inflammatory properties and may support heart health. This dish is low in calories and free from gluten and dairy, making it a great option for those with dietary restrictions while offering a taste of Caribbean culture. Additionally, the use of vegetable broth enhances hydration and adds minerals without adding excessive calories.
Cultural Significance
Christophene is a staple in Dominican households and reflects the island’s agricultural practices. It is often featured in local markets and is a symbol of the fusion of indigenous and European culinary traditions.
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