How to Prepare Saltfish and Cho Cho ( Caribbean Cook Up )

Wash the chocho (chayote) thoroughly.

Place the saltfish in a pot with cold water without turning on the heat.

Add the chocho to the pot with the saltfish to cook.

Ensure the chocho is submerged in the water and cover the pot.

Turn the heat on high and then reduce to medium once it starts boiling.

Cook the chocho halfway through, as it will finish cooking with the saltfish later.

Rinse the saltfish under running water to remove excess pickling salt.

Place the rinsed saltfish in a pot with just enough cold water to barely cover it.

Allow the saltfish to simmer until cooked, while the chocho is cooking.

Remove the chocho when it is cooked to a comfortable texture, not too soft.

Use a spoon to remove the stringy part from the chocho and any lining inside.

Prepare the chocho to be mixed with the saltfish.

Equipment Needed

Spice Level:

Dietary

Allergens