Chayote vermicelli

This recipe is super simple! Quite frankly I’m not familiar with it. Let alone, having heard of it.


  • 1 lb of chayote (peeled and cut like fries)
  • 1 tsp of salt
  • 2 tsps of fresh or dried parsley
  • 1 tsp of garlic powder
  • 1/4 cup of butter  (1/2 stick)


  1. Boil water and add salt
  2. Use a metal strainer or streaming plate and place in the water in such a way that it is submerged.
  3.  In the meantime, cut the chayote like fries (sticks as small as matches)
  4. Place the chayote sticks onto the strainer, making sure that they are also submerged, under the boiling water. Cook for 5mns or until almost ready. 
  5. Remove strainer with cooked  chayote stick. Set aside
  6. In a casserole, melt the butter, add seasoning ( parsley, garlic)
  7. Add chayote sticks.
  8. Simmer for 10-15 MNS
  9. Serve while hot

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

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