Here are the matured Chayote (sprouting already). Peel, remove the seed and cut them into small cubes (smaller than the potatoes). Peel your potatoes too and slice them into slightly bigger size cubes than the Chayote. I peeled them because they had spiky skin and removed the seed coz it was hard, but you can with cook with the skin and the seed.

In a different Sufuria, heat your oil, add in the garlic-ginger paste and cook for 2 minutes, add the onions and cook for 2 minutes (till soft not brown) then add your tomatoes and cook them till soft too. Add tomato paste. Mix for 2minutes.

Add the white pepper and stir to mix for 3minutes. Add the potato-chayote, mix Royco in very little water and add mixing well and carefully to avoid "breaking" the potatoes. Royco is salty, taste before you add salt. Add the dhania, cook for a minute, cover and remove from fire.

The food is ready to be served. Enjoy it with a stew of your choice (chicken stew, fish stew meat stew), or nyama choma, rice or as a meal by itself. I served with Mbuzi Ulaya fry.😘😘........please, ignore the plate😋😋😋