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. ​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. ​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. ​Sprinkle grated cheese and bake until brown.