Brazil
brazil-consulate.org

To prepare the chuchus, peel them with a potato peeler, slice them lengthwise UNDER RUNNING WATER. That's important because they are kind of oily and sticky inside (nothing bad, just feels funny, but the cold water will rinse them). Remove the seed - it's soft and white. Put them in a saucepan, covered with water, add a little salt, and simmer until they feel tender. It's important to watch them, because overcooked chuchu turns mushy. Rinse with cold water, cut the slices into cubes and mix in with your potato salad. Or you can serve a chuchu salad. Just prepare a nice vinaigrette and pour over the slices.

Tags:  seed water salt