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Ramadan Recipe | Chayote with Prawns

Chayote is an edible plant belonging to the gourd family along with melons, cucumbers and squash. Globally it is known by other names including cho-cho, Philippines call it pipinola in Hawaii pear squash,and Brazil it is called chuchu. and ofcourse in bangladesh there are also many names I would call it a fani law losely translating to water gourd

Ok this is a instant dish perfect Bengali fusion food for busy people that want a taste of Bengal – hmmmm lets start


  • 1 Choyate
  • 150g King prawns frozen, peeled and cooked
  • 6 Spring opinions
  • 1/2 table spoon coconut oil
  • 1/2 tea spoon Turmeric
  • salt and pepper to taste


  1. finely slice the spring onions separate the green leafy part from the white part as you will use the green part to garnish the dish
  2. peel and dice the Chayote and leave aside
  3. defrost the prawns in luke warm water
  4. in a shallow pan add coconut oil once melted add the white part of the spring onion, add salt and turmeric and cook for 5 mins until translucent
  5. add the Chayote and mix well, place the lid on to the pot and turn the heat to low
  6. cook for 10-15 mins until the Chayote is soft make sure to stir a couple of times you dont want it to burn or stick to the pan
  7. taste the Chayote and see if it needs seasoning
  8. wash and strain the prawns and add it to the Chayote turn off the heat and add the spring onions
  9. ENJOY – ভুঁজা

if you want it slightly hot you can also garnish with fresh green chilies and coriander to give it a punch, however this is the first time i was trying it out and that’s why i left the green chilies and coriander i wanted to taste the Chayote

there are other variation of this dish traditional ways of cooking this is more of a fusion as i am bought up in the UK and have traveled around the world i like to cook with ingredients that inspire me

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