Let me introduce you to the humble yet mighty Iskut, the unsung hero of Mizo cuisine.
Iskut, or as others might call it - chayote, squash, mirliton, chow chow, christophene, or vegetable pear, is that versatile vegetable that has a permanent VIP pass to every Mizo kitchen.
Iskut is like the potato of Mizoram - except greener, smoother, and with a lot more personality. Whether it is boiled, or bai (Mizo style of broth), or bawl (Mizo style of congee), or stir-fried, or curried, or tossed in a salad, or added as a Momo filling, Iskut makes its way into almost every meal.
Heck, if you're a Mizo and you haven’t eaten Iskut in at least one form today, are you even a Mizo?
This unassuming green gourd has a mild, slightly sweet flavour that plays well with pretty much any ingredient you throw at it. Honestly, if Iskut were a person, it would be that super-friendly neighbour who’s always there when you need them, and somehow, they always have just the right thing you’re looking for.
But Iskut isn’t just a vegetable—it’s practically a way of life here in Mizoram. From the farm to the table, this little green gem is a staple that’s as reliable as the sunrise and just as essential.
And the place where Iskut is known for the most in Mizoram is Sihphir, where my farm is situated. Sihphir mass produces Iskut so much that it even earned the nickname "Isiphir". :D
I am even a member of the Sihphir Iskut Association by the way, and so here is my short blog post on how to grow Iskut for anyone interested. I hope you enjoy reading it.
I'm going to start from scratch here, assuming you want to know how to cultivate this vegetable for the first time.
First of all, you will need land. The ideal conditions for Iskut cultivation include well-drained, fertile soil, plenty of sunlight, and a good water source.
It thrives in areas with a warm temperature (between 15°C to 25°C), humid climate (around 70% to 80% humidity), and high altitude (from 1500 to 2000 meters above sea level) with subtropical dry winter climate, making places like Sihphir perfect for cultivation.
Once you have the land, you will need to clear it for cultivation, and we usually do this by cutting the weeds with our machetes and brushcutters.
We then burn the pile of weed along with the larger and tougher plants that our tools can’t easily handle (including this thorny, irritating vine called Siali nu chh* which I will write about one day, lolz). Burning the area is quick and cost-effective, and the ashes add nutrients to the soil.
Now, you might think this sounds like "jhum cultivation", but it’s not. Jhum involves burning large forested areas and clearing them for new crops, followed by "shifting cultivation" where people move to a different area for the next crop, whereas here on my farm, I’m just managing the same land that’s already in use.
We control the fire carefully, by burning in batches or creating "mei kawng sial"—small, barren patches that act as firebreaks to prevent the flames from spreading. The fire stays exactly where it’s supposed to, safely prepping the soil without any risk to neighbouring farms or forests (I definitely wouldn't want to piss off my farm neighbour by burning up his land because he's the former Chief Minister of Mizoram, lolz).
So, while the whole process might resemble Jhum from a distance, it’s a much more controlled and targeted farming method.
We also take extra care to protect valuable trees within the flame area, like this Cherry Blossom sapling below. We wrapped it with another plant's stem to shield it from the heat, ensuring it survived unharmed.
Once the land is burnt and cleared, it’s time to plant the seeds.
In this case, the "seeds" are actually sacks full of Iskut from the previous harvest, now hardened and showing the first signs of sprouting. In Sihphir, whenever we harvest our Iskut, we keep around 90% for consumption or marketing and leave the remaining 10% for the next harvest.
And oh, by the way, there are two types of Iskut grown here—one with thorns and one without. Farmers tend to prefer the thornless variety since it’s easier to handle, though both types offer the same great taste.
So this is what the Iskut to be planted looks like.
If you don't have Iskut saved from your previous harvest, you can buy them from other farmers.
Note how the seed is just about to sprout.
Once you have those Iskut, it's time to plant them into the soil.
Dig shallow holes in the ground, around 3 meters apart from each other, and place three Iskuts in each hole, making sure they’re not completely buried in the soil. As you can see from the images below, they should be just lightly nestled into the earth.
Once they are planted, we usually add cow dung and ashes from the nearby burnt plants to the soil. And once the vines start flowering, we add DAP and Urea. These additions can help ensure a healthier, more bountiful crop.
And of course, be sure to plant them just before the monsoon begins, as they require a lot of water. Unless you’re up for the challenge of installing a watering system or committing to daily manual watering, lolz. It’s best to let nature take care of the hydration.
As you wait for the seeds to sprout, there’s an important task to tackle—constructing a support net above the Iskut farm. This can be done in a couple of ways. You can either plant concrete pillars or angle rods around the outer rim of your farm area, or you can use the existing trees as natural pillars.
Next, buy a good length of iron wire and connect all the pillars to form a sturdy mesh overhead. Be sure to include plenty of support pillars in the middle, too, as the Iskut vines will eventually climb up and become extremely heavy as they mature.
This is the most significant investment you’ll need to make, but it’s a one-time cost. Once built, the structure can be used for all future harvests, making it well worth the effort and money spent.
Once the seeds begin to sprout above the ground, take some bamboo sticks and split them into smaller pieces. Use them to create a small ladder-like structure, as shown in the image below.
The vines will use this framework to climb up towards the mesh above.
From that point on, all you need to do is wait and focus on other types of farming that require more daily attention. The Iskut vines will automatically climb up the sticks. Just keep an eye on the Iskut plants to ensure none of the seeds have died or been eaten by rats, and if they have, quickly replace them with new seeds. Also, occasionally clear away weeds from the soil near the seeds as they also tend to consume some of the nutrients meant for the Iskut.
In 2-3 months, your overhead mesh will be covered with lush, green vines, and you’ll have plenty of Iskut ready for harvesting. Simple. :)
Yummy, lots of Iskut to eat everywhere! We're in Iskut Heaven.
Here is a very cute Iskut from my farm. I call it... Iscute. :D
Not only do we get to eat lots of yummy free vegetables, but we can also sell them to the nearby Neihbawih market as well.
And here’s the best part—for the next harvest, you won’t need to lift a finger! The seeds (and vines) will naturally dry up during the dry summer or the cold winter spell, lying dormant for a short while. But as soon as the next monsoon arrives, they’ll sprout once more, providing you with yet another effortless and bountiful harvest.
So I hope you find this blog post useful. Feel free to ask me anything about Iskut as I know a lot about it now. In fact, you can call me Iskim. :P
But hold on—this story isn’t over just yet. There’s a hidden gem in the world of Iskut that many people, including quite a few Mizos, aren’t aware of—Iskut zung, the root of Iskut. It’s super duper yummy and a special delicacy that deserves its own spotlight. So in my next post, I’ll dive into this lesser-known, mouthwatering treat. Trust me, you won’t want to miss it. So stay tuned for more Iskut goodness!
Until then, cheers!
