These little babies are a West Indian staple. I use them as a side dish cooked with onions, garlic and peppers or included in other dishes such as callaloo or “cook up” rice. They are actually the seed pods of a plant in the mallow […]
Christophene belongs to the same gourd family as melons, cucumbers and squash. Its flesh is pale and watery, similar to a marrow. It is eaten simply steamed or cooked with eeggs and cheese into a gratin.