Louisiana Mirliton

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In Brazil we call this chuchu, and it is mixed with cheese and eggs to make a chuchu souffle. Delicious. Or cut up steamed chuchu with butter and salt. Yum. If a pear were a vegetable, it would be a chuchu!

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In Hong Kong, we call this Buddha Palm Squash because it looks like a hand closed in prayer. We use it in broths and soups, and sometimes stir fries. My mother makes this into a soup for coughs which she unfailingly pours down our throats every winter!

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