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Christophene Au Gratin

Source: Manjé Kwéyòl: Food Culture in Saint Lucia

 

Ingredients

 

4 christophenes

30 g butter

1 stale loaf of bread

3 tsp flour

milk

grated cheese

 

Method

 

1. â€‹Wash the christophenes, cut them in two and

    place them in a saucepan with water and salt. 

 

2. Cook for 20 minutes.

 

3. Remove the christophene from the water.

 

4. Scoop out the flesh leaving the peel as a cup.

 

5. Mash and place in a cheese cloth to remove water.

 

6. â€‹Soak the bread in water.

 

7. Prepare a white sauce with flour milk and butter.

 

8. Squeeze out the excess water from the bread.

 

9. Mix the christophene, bread and white sauce together in a sauce pan.

 

10. The gratin could be served or used to fill the peel cups.

 

11. â€‹Sprinkle grated cheese and bake until brown.

 

 

 

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