Féroce de Chouchou

Instructions

1. Peel the chayotes and the cassava, remove the core of the cassava, then grate them on the coarse side of a grater.
2. Cook the grated cassava by steaming it or boiling it in salted water for 10 minutes, so it's tender without being mushy.
3. In a frying pan, heat the oil and sweat the chopped onion with the crushed garlic for 5 minutes over low heat.
4. Add the finely chopped chili and the grated chayote, then cook for 8 to 10 minutes, stirring, until the chayote releases its water and becomes tender.
5. Stir in the cooked cassava, the thyme, salt and pepper, then mix for 3 minutes to combine well.
6. Splash in the vinegar, stir for another minute, then taste and adjust the seasoning.
7. Let the mixture cool slightly in a deep dish.
8. Serve lukewarm or cold, with slices of bread.