Tayota Guisada with Longaniza

Save

We should have posted this recipe from Tayota Guisada with Longaniza years ago.

A couple of weeks ago one of our followers on Facebook asked me to share the recipe of cassava stew, I was stunned to realize, after looking for it, that we had never published it. This is an unforgivable omission, after all it is not only a popular dish in our country, it was common to see her at the table of the paternal house, and a favorite of my mother.

That mistake had to be corrected as soon as possible.

Save

Save

If you're not from around here you'll be asking yourself, "What the heck is a Tajik?" I do not blame you, this is not the most popular vegetable in the world.

The Tajine we call the Dominicans, and better known as chayote, is a vegetable that grows from a vine and is shaped like a pear. It originates in meso-america, from where it receives its name from the Aztec chayohtli . Its name in English is christophine (or christophene ), although apparently almost nobody uses it.

This vegetable, although it can be eaten raw, is always consumed cooked in our country, and is one of the vegetables that is used more to "yield" the meat. We also consume it in salad , and with eggs . Tajik is an excellent source of vitamin C, calcium and minerals, and very low in calories and carbohydrates, making it a perfect food for a light diet.

Save

We have written before how the Dominicans render the meats to make the food more economical, the tayota and the eggplant are the most popular for this purpose.

I have to say that these were very delicious, my mom would be proud.

Save

Tayota Guisada with Longaniza - Recipe

Preparation

10 mins

Cooking

30 mins

Total Time

40 mins

Tayota Guisada with Longaniza - Recipe: Humble but tasty Dominican dish. The delicate flavor of the tayota benefits from the strong taste of the sausage.

Serves : 4 servings

Author : Clara Gonzalez

Ingredients

• 2 tablespoons vegetable oil (corn, soy or peanut)
• 1 lb [0.45 kg] of sausage
• 1 medium red onion , cut into cubes
• 4 cloves garlic, minced
• 1 cuban pepper or chopped red pepper
• 2 tayotas (chayote), peeled and chopped
• 1 cup tomato sauce
• 2 1/2 cups of water
• 1 tablespoon fresh oregano
• 1 teaspoon salt (or more, to taste)
• 1/4 teaspoon ground pepper
• 2 tablespoons chopped cilantro

Instructions

1. Heat the sausage in 1-inch pieces. Heat the oil over high heat in a 1/3 gal [3 lt] cauldron. Add the sauté and cook, stirring regularly, until golden brown (Take care of hot oil spatters!) Remove and remove excess grease (this will depend on the sausage you use, if it is lean it will not be necessary).
2. Cooking the Tajine: Once the sausage dore, reduce the heat to medium. Add the onion, garlic and chili. Bake stirring for 30 seconds. Add the tayota and cook stirring for another 30 seconds, reduce the fire more if necessary to avoid burning.
3. Finish: Add the tomato sauce and oregano, reduce the heat and cook until the potato is cooked (soft but not pureed, it takes about 15 to 20 minutes). When cooked, sauté with salt and pepper to taste, and mix with cilantro. Remove from heat.
4. Serve: Serve hot with White Rice and avocado.