Chef Allen Susser
Caribbean Calabaza and Chayote Ratatouille
Caribbean Calabaza and Chayote Ratatouille
Rated 5.0 stars by 1 users
Category
Side Dish
Servings
4 - 6 servings
Prep Time
0 minutes
Cook Time
20 minutes
Author:
Chef Allen Susser
Ingredients
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2 tablespoons olive oil
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1 large onion, diced
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1 small plantain banana (use green plantain banana), diced
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1 cup calabaza squash, diced
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2 medium chayote squashes, diced
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2 medium Anaheim peppers, diced and seeded
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1 medium red pepper, diced and seeded
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1/2 tablespoon chopped garlic
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1 teaspoon oregano
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1 teaspoon cumin
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1 teaspoon ground black peppercorns
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1 tablespoon kosher salt
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1 cup organic oranges juice, freshly squeezed
Directions
Warm the olive oil in a large dutch oven.
Add the onion and cook until translucent.
Then add each of the vegetables at 2 minute intervals starting with the green plantains, calabaza, chayote, Anaheim chile and red pepper.
Stir well without crushing any of the vegetables.
Season with garlic, oregano, cumin, black pepper and salt.
Moisten the mixture with the orange juice.
Simmer for 5 minutes or until tender.
Filed in:
Anaheim pepper,
Calabaza Squash,
Caribbean Calabaza and Chayote Ratatouille,
Chayote Squash,
Chopped Garlic,
Cumin,
Garlic,
Onion,
Oranges,
Oregano,
Organic Yellow Onions,
Plantain Bananas,
Red Fresno Peppers,
Red Pepper,
Side Dish
