Grandma, Cho Cho and Me, written by Morgan Christie and illustrated by Paulica Santos, is a rich celebration of food and culture that explores a Black family's Jamaican heritage. For Black History Month, Morgan Christie shares a favourite recipe of her own, and the fond memories it inspires. 

My appreciation for deep-seated sense memories, food memories specifically, grows constantly as I get older and find myself reflecting on earlier years. The smells, tastes and feelings of food as we remember people and places that feel much too far are welcome waves of warmth, like sunlight against the skin.

This recipe is steeped in a memory of my great-uncle, Lionel, some early morning when the house was quiet, peeling cho cho and chopping onions. A hint of heat floated around the kitchen, Scotch bonnet pepper that he gently added to the other ingredients that tied the dish together. I later discovered that dish was one my grandmother typically made, but she’d add saltfish to the recipe, unlike the vegetable medley my uncle cooked up for us.

When I think of that morning, I think of sunlight. Happiness carved in cubes of steaming cho cho and peppers, and the memory of my Uncle Lionel, who I miss dearly, feeding us his sister’s — my grandmother’s — recipe. A recipe thousands of grandmothers and uncles made for their families all over the world. And when I think back, I can’t help feeling like all of it was just the passing along of love. The feeding, nourishing, caring; everything. That it’s why the memory is so filled with warm things, like hot peppers and the sun, and an uncle who probably decided to cook cho cho that morning because he knew it was his niece’s favorite.

I hope this meal (and this story) reminds you of a time or place, maybe even a person, that let you know you were loved unconditionally.

*Please use these measurements as a guide for 2 to 4 servings. I do not typically use measuring cups/spoons, because yes, my ancestors be telling me. Adjust the seasonings to taste and/or preference. 

• 2 to 3 cho cho (also known as chayote or christophene)
• ¼ to ½ lbs saltfish/salted cod (can be removed for dietary restrictions)
• 1½ cups sliced assorted bell peppers (red, green and yellow as per this version)
• ½ cups diced tomato 
• 1½ cups sliced white onion (yellow can be supplemented/adjust for stronger pungency)
• ½ Scotch bonnet pepper (1 tbsp red pepper flakes can be supplemented)
• ½ tsp dried thyme (fresh thyme can be supplemented)
  
• ½ tsp black pepper (optional)
• ½ tsp garlic powder (optional/fresh garlic can be supplemented)
• ¼ to ½ cup vegetable oil (olive oil can be supplemented)
• *Only add salt (to taste) if you do not add saltfish to the recipe — the fish does the work otherwise! 

1. Rinse saltfish to remove excess salt, then boil for 10 to 15 minutes.
2. While saltfish is boiling, prep veggies and seasonings as listed above.
3. Peel and dice cho cho into bite sized chunks.
4. Remove saltfish from boiling water and rinse with cold water.
5. Debone, remove skin and lightly shred saltfish.
6. Add the oil to a medium-hot pan. Once hot, add saltfish and onion.
7. Add all other ingredients to the pan after 1 to 2 minutes.
8. Let ingredients cook and lightly stir for 10 to 15 minutes.
9. Serve and enjoy!
   

This dish can be eaten with a range of sides. This version includes fried dumplings:

1. Add 2 cups all-purpose flour, 2 tsp baking powder, ½ tsp salt and 1 cup of milk to a bowl.
2. Mix and knead until dough is formed.
3. Make 6 to 8 small/medium sized balls.
4. Fry in medium-hot pan with 1 to 1½ cups vegetable oil until golden brown (2 to 3 mins per side).