Xuxu/ Chuchu Bahia Style – Brazilian Chayote

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Last Updated on November 13, 2019 by Chef Mireille

Xuxu, Chayote Stir FryThis week the Cooking by Alphabet theme is almost finished, however this week is the most challenging with letters like W, X Y and Z however I know that Portuguese has some words that begin with X after making Xinxin de Galinha. I immediately decided to select Brazil as my country of the week. In addition to xin xin (peanuts), I discovered the Portuguese word for chayote is Xuxu, although I have also seen it spelled as chuchu, but I am going to go with the x spelling for my letter x recipe. However, xuxu is also used as a term of endearment in Brazil.

While this is not a signature dish of Brazil, I prepared the xuxu in the style of the Bahia people of the eastern coast of Brazil. These are the African descended people of Brazil who live in Bahia, who gave the world capoeira.

Xuxu Bahia Style

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Serves 4

Ingredients:

  • 2 tablespoon oil
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 1/4 cup dried shrimp
  • 8 malagueta peppers
  • 2 chayote, peeled, cored and diced
  • 2 chopped tomatoes
  • 1/4 cup roasted peanuts
  • 2 tablespoons finely chopped cilantro
  • salt, to taste

In a skillet, heat oil.

Add onion, garlic, shrimp and peppers. Saute until onions are translucent.

Add chayote, tomatoes and 1/2 cup water. Cover and simmer for 25 minutes.

Add peanuts, cilantro and salt.

Cook for 2 more minutes.

cooking -edit

Serve as a side dish.

XuXu -edit

Notes:

Use palm oil for a more traditional version.

Xuxu Camarao -edit

Xuxu, Chayote Stir Fry
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Xuxu Bahia Style – Brazilian Chayote

Prep Time10 mins
Cook Time30 mins

Ingredients

  • 2 tablespoon oil
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 1/4 cup dried shrimp
  • 8 malagueta peppers
  • 2 chayote peeled, cored and diced
  • 2 chopped tomatoes
  • 1/4 cup roasted peanuts
  • 2 tablespoons finely chopped cilantro
  • salt to taste

Instructions

  • In a skillet, heat oil.
  • Add onion, garlic, shrimp and peppers. Saute until onions are translucent.
  • Add chayote, tomatoes and 1/2 cup water. Cover and simmer for 25 minutes.
  • Add peanuts, cilantro and salt.
  • Cook for 2 more minutes.

Notes

Use palm oil for a more traditional version.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. srividhya

    malagueta peppers.. never used them. how is the spice level? Delicious curry.. I would definetly try this without shrimp though.. Chayote is one of our fav veggie.

  2. Usha

    Chayote saute looks lovely and yum!! This would pair well with pain rice as well. Lucky you, this was easiest alphabet for you to work with.

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