Boulettes Chouchou

What we know so far

Boulettes are the steamed dumplings sold from carts and street stalls all over Mauritius, and boulette chouchou is the best loved of them: grated chouchou (chayote) bound with starch and a little dried shrimp, rolled into balls and steamed. The Sino-Mauritian community, who brought the dish, call it niouk yen. It is eaten from a paper cup with chilli sauce, or dropped into a clear broth as a light meal.

The draft was written from 3 published sources and holds 11 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting