Cyclanthera pedata , known as caigua , is a herbaceous vine grown for its edible fruit , which is predominantly used as a vegetable. It is known from cultivation only, and its use goes back many centuries as evidenced by ancient phytomorphic ceramics from Peru depicting the fruits. Not known in the wild, but presumably native to the Andes where it has been traditionally cultivated. Cyclanthera pedata is grown at small scale farming in mountain areas of Mexico, Central America and South America.

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In Central America we boil them, carve the flesh out, mix the flesh with any white, salty cheese, fill them back up, sprinkle them with parmesan and bread crumbs and bake them until golden. It's actually not a chayote, I've had chayote in the US and Nicaragua, that is much smaller, and does not have the same amount of spines. I think it may be related to the chayote, that's why I was noting that it reminded me of a winter melon, chayote, and artichoke combined : That recipe sounds awesome!

Puedes encontrar el mismo vegetal en Brasil con el nombre chuchu. Hay diversas recetas con chuchu. Hola Patricia! Tienes la receta? Comen el chuchu con frequencia en Brasil? Wednesday, October 12, Spiny, creepy things The caigua chilena is an anomaly, I couldn't find anything on it online--when you search the internet, it only comes up with "caigua", and it's a different vegetable.

I was using the oven for something else and kind of annoyed that this pokey thing was taking up all my kitchen space, so I chucked them into an empty shelf in the oven And out came something delicious! The peel and seed came right off, and I was left with something that was a weird mix between an artichoke, Chinese winter melon, and chayote. The first time I made it I made this crazy spicy orange sauce from basically everything that was in our fridge, cooked chopped caigua chilena in it, and covered the whole thing in cheese--my family loved it.

Chinese food deliciousness! Set on paper towel to drain. Mix all the ingredients for the sauce BUT the water with starch and soy sauce together in a bowl. Set aside. Put a pot over medium-high heat, and pour 2 Tbs. When the oil is hot you can smell it , throw the chopped onion into the oil, and cook until it begins to turn brown but not so that it starts shrinking.

Add the caigua and the prepared sauce, and stir. Cook for 5 minutes over medium heat. Clear a spot in the pot, and drop the soy sauce in--it should start boiling immediately.

After a few seconds, stir it in. While stirring it so the starch doesn't clump, add the water with starch. Cook over medium-high heat until it thickens, about 5 minutes. Serve over piping hot rice, and maybe with some fried wonton skins : NOTE! I realize that a caigua chilena will not be sold in your local piggly-wiggly. That said, this recipe would go wonderfully with a chayote, which you should find at any local Latin-food store. Otherwise, just make it the traditional with pan-fried tofu and it is equally delicious.

Use your imagination--just about every other vegetable out there would be delicious with this. Usualmente mapo contiene carne molida y carne de soya, pero la salsa tambien se puede usar con otras cosas. Ponga en una toalla de papel para que puede escurrir el aceite.

Cocine sobre fuego medio-fuerte hasta cuando la salsa hace gruesa. Sirve encima de arroz caliente, y talvez wontons fritos : NOTA: Porque el sabor no es muy fuerte es poco dulce, y la textura es suave , se puede usar la caigua chilena en vez de otras verduras en cualquier plato. Clau November 15, at PM.

KT November 17, at PM. Patricia June 3, at AM. KT June 5, at PM. Newer Post Older Post Home. Subscribe to: Post Comments Atom.


Arktrux — Caigua chilena, we used to call it like that...




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