East Africa · Main
Kari Sousout (Chayote Squash Curry)
Tender chayote squash braised in a mild, golden turmeric and coriander gravy with aromatics, fresh curry leaves, and creamy coconut milk.
The story
Rooted in the Indo-Seychellois culinary legacy that enriched island cuisine from 19th-century trade routes, this vegetarian staple is beloved throughout domestic kitchens on Praslin and Mahé. It is customarily served as the centerpiece of meatless weekday lunches alongside yellow split-pea dhal, mango chatini, and boiled rice. A crucial technique involves peeling the chayote under running cold water to wash away its tacky, sap-like cucurbitacin secretions before dicing.
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