Tayota Guisada con Longaniza (Chayote w. Pork Sausage) is a humble but flavorful Dominican dish, the mild tayota and longaniza work perfectly together.
We should have published the recipe for Tayota Guisada con Longaniza Recipe (Chayote with Pork Sausage) a long time ago. This is a popular traditional dish in the Dominican Republic and was a staple at my home, and one of my mom's favorites.
But, if you are not from around here, you might be asking yourself:
What is tayota?
Yeah, I don't blame you. This isn't the world's most popular vegetable.
Tayota is the firm fruit of a vine plant with roughly the size of a pear and fairly tough skin. It has a famously mild taste, and it's used in Dominican cuisine in stews, soups, and mixed with meats or eggs.
Tayota is named christophine or christophene in English, but it's better known by its Mesoamerican name chayote. Its scientific name is Sechium edule, and in Cajun cuisine, it is known as mirliton. It originated in Mesoamerica, where it got the name chayote from the Nahuatl word chayohtli. It goes by other names in other Latin American countries, including the decidedly non-family-friendly-sounding "chocho".
How to eat it
This vegetable has a very mild taste, which gives it a somewhat bad reputation as a food (though we still eat a lot of it). While it can be eaten raw, this is not the case in our country. It is served in salads, with eggs, and as a filler in meat dishes. It is a very good source of vitamin C and minerals, and very low in calories and carbohydrates, making it an ideal choice for a healthy diet.
About this recipe
We have written before about the many ways we Dominican "stretch" our meat dishes by adding vegetables, as a way to save money, tayota is possibly one of the two most popular "fillers", the other being eggplants.
I have to say this came out very good, my mom would be proud.
[Recipe + Video] Tayota Guisada con Longaniza (Chayote with Pork Sausage)
- 1 lb of longaniza, (cornpepper-spiced pork sausage) [0.45 kg]
- 1 medium red onion, diced
- 4 cloves of garlic, crushed
- 1 cubanella or bell pepper, chopped
- 2 tayotas, (chayote), peeled, pitted and diced
- 1 cup of tomato sauce
- ½ teaspoon of oregano powder
- 1 teaspoon of salt, (or more, to taste)
- 2 tablespoons of chopped cilantro
- Browning the longaniza: Cut longaniza into 1" [2.5 cm]-long pieces. Heat skillet over high heat. Add the longaniza and cook, stirring often until it browns (careful with splatters!). Remove and discard excess fat if necessary but leave a couple of tablespoons for sautéing vegetables in the next step.
- Cooking tayota: Once the longaniza is browned, lower heat to medium. Stir in onion, garlic, and bell pepper. Cook stirring for 30 seconds. Add tayota and cook stirring for another 30 seconds, lower heat if it looks like it might burn. Pour in tomato sauce and stir.
- Simmering: Pour in 2½ cups [0.6 liter] of water and add oregano. Lower heat and simmer covered until the tayota is cooked through, stirring often to cook uniformly (soft, but not too mushy, it takes around 15-20 minutes). Once the tayota is cooked-through, season with salt to taste and stir in the cilantro. Remove from the heat.