Achocha: An Edible Gourd that Freaking Explodes

Cyclanthera pedata (L.) Schrader

[10]

Cyclanthera pedata (L.) Schrader

Family — Cucurbitaceae

Family Characteristics — Members of this family have 5 united petals on their funnel shaped flowers that are segregated male and female. On male flowers the stamen (5 or 3) are often found twisted together, On female flowers, the ovary is positioned inferior or below the flower. Cucurbids are famous for either a sprawling or vining growth habit [6].

Colloquial Names —
Andean cucumber, Bolivian cucumber, cornucopia cucumber [7], lady’s slipper gourd, slipper gourd, stuffing cucumber (ENGLISH – USA);
caigua, achocha, concombre des Andes, concombre à farcir (FRENCH – France);
caigua, caihua, cetriolo delle Ande, cetriolo da ripieno (ITALIAN – Italy);
Andengurke, Anden-Schlangengurke, Inkagurke, Inka-Gurke (GERMAN – Germany / Austria / Switzerland);
アチョチャ (achocha), カイグア (kaigua) (JAPANESE – Japan);
pepino-do-Andes, pepino-de-encher, caigua (PORTUGUESE – Brazil);
tamila-de-cipó, tamilo-de-comer (PORTUGUESE – Portugal);
pepino de rellenar, pepino andino, caihua (SPANISH – Argentina);
achocha, achojcha, achoccha, caihua (SPANISH – Bolivia);
pepino de rellenar, pepino andino (SPANISH – Chile);
pepino de rellenar, pepino de meter, pepino andino (SPANISH – Colombia);
achocha, achojcha, achoccha, caihua (SPANISH – Ecuador);
caigua, caygua, caihua, achocha, achoccha, achogcha, achojcha, achogcha peruana (SPANISH – Peru);
achuqcha, achogcha, achoqcha, achojcha, kaywa (QUECHUA – Peru / Bolivia / Ecuador).

Binomial Etymology —

Binomial Pronunciation: —sick-LAN-thera pay-DOT-a

USDA Classification —

Taxonomic Synonyms— Anguria pedatisecta Nees & Mart, Anguria pedisecta Nees & Mart, Apodanthera pedisecta (Nees & Mart.) Cogn, Cyclanthera digitata Arn, Cyclanthera edulis Naudin ex Huber, and Momordica pedata L.

The achocha goes by many names, which tells us that it is somewhat important and has been around for “over ten years.” In fact, the oldest archeological evidence the fruit has been cultivated and consumed by First Peoples south of Lima, Peru, dated between 3794 and 1530 B.C.[8].

The achocha was so important, it was immortalized multiple times in phytomorphic vessels dating to over one to over two thousand years old. The below photographs are examples. These artifacts couldn’t have been created without a wealth of generational heirloom artistisanship. All vessels were made prior to European incursion in Peru and were photographed and made free to share by Museo Larco in Lima. Thank you, Museo Larco, for being world class stuarts of human heritage. https://coleccion.museolarco.org

Virú–Gallinazo sculptural ceramic bottle from the North Coast of Peru.

Catalog number ML016297. Dating to the Larco Formative Period (1250 BCE–1 CE) and corresponding to the Early Horizon in the Rowe chronology (800–200 BCE), this vessel represents a sculptural ceramic bottle with a lateral handle and neck typical of early North Coast ceramic traditions. Dimensions: 198 mm height, 186 mm length, 183 mm width; weight 820 g. Condition: fair.
Museo Larco – Lima, Perú.

Moche sculptural ceramic stirrup-spout bottle from Pedregal in the Moche Valley, North Coast of Peru.

Catalog number ML006645. Dating to the Larco Auge Period (1–800 CE) and corresponding to the Early Intermediate Period in the Rowe chronology (200 BCE–600 CE), this vessel represents the classic Moche stirrup-spout bottle form characteristic of North Coast ceramic traditions. Dimensions: 203 mm height, 175 mm length, 164 mm width; weight 474 g. Condition: very good.
Museo Larco – Lima, Perú.

Nasca ceramic double-spout bridge-handle bottle from the South Coast of Peru.

Catalog number ML040369. Chronology: Larco Auge Period (1–800 CE); Rowe Early Intermediate Period (200 BCE–600 CE). Sculptural ceramic vessel of the classic Nasca double-spout form. Dimensions: 188 mm height, 194 mm length, 143 mm width; weight 716 g.
Museo Larco – Lima, Perú.

Moche sculptural ceramic stirrup-spout bottle from the North Coast of Peru.

Catalog number ML006646. Dating to the Larco Auge Period (1–800 CE) and corresponding to the Early Intermediate Period in the Rowe chronology (200 BCE–600 CE), this vessel represents the classic Moche stirrup-spout bottle form widely produced in North Coast ceramic traditions. Dimensions: 212 mm height, 205 mm length, 171 mm width; weight 417 g. Condition: good.
Museo Larco – Lima, Perú.

Moche sculptural ceramic stirrup-spout bottle from the North Coast of Peru.

Catalog number ML006637. Dating to the Larco Auge Period (1–800 CE) and corresponding to the Early Intermediate Period in the Rowe chronology (200 BCE–600 CE), this vessel represents the classic Moche stirrup-spout bottle form characteristic of North Coast ceramic traditions. Dimensions: 214 mm height, 150 mm length, 136 mm width; weight 623 g. Condition: poor.
Museo Larco – Lima, Perú.

Northern Huari sculptural ceramic bottle from the Jequetepeque Valley, North Coast of Peru.

Catalog number ML019144. Provenance: Pacasmayo, Jequetepeque Valley. Dating to the Larco Fusional Period (800–1300 CE) and corresponding to the Middle Horizon in the Rowe chronology (600–1000 CE), this sculptural ceramic vessel reflects Huari cultural influence in northern coastal Peru. Dimensions: 164 mm height, 130 mm length, 135 mm width; weight 677 g. Condition: fair.
Museo Larco – Lima, Perú.

Northern Huari sculptural ceramic double-spout bridge-handle bottle from the North Coast of Peru.

Catalog number ML019746. Dating to the Larco Fusional Period (800–1300 CE) and corresponding to the Middle Horizon in the Rowe chronology (600–1000 CE), this vessel represents the sculptural double-spout bridge-handle bottle form associated with Huari influence along the northern coast. Dimensions: 203 mm height, 163 mm length, 147 mm width; weight 667 g. Condition: poor.
Museo Larco – Lima, Perú.

Moche sculptural ceramic stirrup-spout bottle from the North Coast of Peru.

Catalog number ML006676. Dating to the Larco Auge Period (1–800 CE) and corresponding to the Early Intermediate Period in the Rowe chronology (200 BCE–600 CE), this vessel represents the characteristic Moche stirrup-spout bottle form widely produced in North Coast ceramic traditions. Dimensions: 199 mm height, 144 mm length, 131 mm width; weight 451 g. Condition: good.
Museo Larco – Lima, Perú.

Virú–Gallinazo sculptural ceramic bottle from the North Coast of Peru.

Catalog number ML016296. Dating to the Larco Formative Period (1250 BCE–1 CE) and corresponding to the Early Horizon in the Rowe chronology (800–200 BCE), this vessel features a sculptural body with a lateral handle and neck. Dimensions: 164 mm height, 208 mm length, 209 mm width; weight 677 g. Condition: poor.
Museo Larco – Lima, Perú.

Lambayeque (Sicán) ceramic stirrup-spout bottle, North Coast of Peru.

Catalog number ML020401. Chronology: Larco Fusional Period (800–1300 CE); Rowe Middle Horizon (600–1000 CE). Ceramic vessel with bridge handle and modeled protoma whistle. Dimensions: 191 mm height, 169 mm length, 180 mm width; weight 489 g. Condition: fair.
Museo Larco – Lima, Perú.

When To Plant (The Plan)

We will sprout seedlings in sandwich bags in mid-March. We will then plant sprouted C. pedata in small pots with potting soil and replant outside on May 25th in a trellised plot in our box garden.

Culinary Uses

“Stuffed Mangoes”

In the 19th century, USA, recipes for “stuffed mangoes” never called for the fruit we know today as the “mango.” Instead, egg-sized honeydews, peppers, green tomatoes, peaches, or hollowed out cucumbers were used. While the achocha was not known to 19th century North America, a cucurbit that was renowned for stuffing would have been used in this manner without a doubt. Whichever fruit you chose would be soaked in a salt brine overnight, drained, stuffed with a filling, sewn back together, and pickled in vinegar [4][5].

Ingredients:

• Achocha fruits

• 4 cups finely chopped cabbage

• 1/2 cup seeded raisins

• 4 tablespoons sultanas

• 2 tablespoons white mustard seeds

• 2 tablespoon celery seeds

• ½ cup fresh grated horseradish

• 2 tablespoons nasturtium seeds (optional)

• 1 tablespoon thinly sliced ginger root

• 1 teaspoon turmeric

• 3 tablespoons olive oil

• 1½ tablespoons sugar

• 1/4 teaspoon grated nutmeg

• 1/2 cup sugar per Quart of Vinegar solution

Day One (Prepare Fruits):

Cut pods tops off and remove the seeds and white/pithy seed-holding structure. Soak Achocha fruits in a salt brine overnight.

Day One (Prepare Spiced Filing):

Chop-up two cups of cabbage (finely) and soak in a salt brine overnight.

Day Two (Prepare Spiced Filling):

Drain cabbage and add raisins, sultanas, white mustard seeds, celery seeds, horseradish, nasturtium seeds, ginger root, turmeric, olive oil, sugar and nutmeg.

Day Two (Prepare Achocha):

Drain and stuff Achocha with spiced filling, and sew or tie ends closed. Cover in scalding vinegar and sugar mixture (1/2 cup sugar to every quart of vinegar). You can either store these in the refrigerator or can them at this point.

Columbia:

An interesting idea originating from Columbia is to simply stuff the raw Achocha fruit with cottage cheese [3].

Ecuador:

Achocha predates European incursion into the Andean region. I was lucky to find an academic culinary survey of Andean canton of Chambo. The paper shared eleven recipes: stuffed achojcha with chicken, stuffed achojcha with beef, breaded achojcha, achojcha salad, sautéed achojcha (achojcha refrito), rice with achojcha, achojcha locro (Andean stew), achojcha cream soup, achojcha chili stew (ají de achojcha), beans with achojcha, and achojcha stuffed with spicy rice [1]. I have requested permission to translate a recipe, and am awaiting a response. In the meantime, you can access the recipes here: “USO Y APLICACIONES DE LA ACHOJCHA (cyclanthera pedata) EN LA TRADICIÓN CULINARIA EN EL CANTÓN CHAMBO”.

Peru:

Japan:

This recipe (link) in Japan that calls for making Achocha kimchi as a side dish. The blog recognizes the vegetable as unusual, but also states that it is grown Okinawa. [9]

Ethnobotany

Two drops of the fresh achocha juice were dropped into the eyes, twice a day, to treat painful eye infections among Andean-Amazonian frontier peoples of Peru [2].

Freaky Factoids

This tendrils of this plant will wrap around a support within four minutes [7]. The mature seed pods of this plant will explode with a loud popping sound, sending the seeds hurtling in all directions [8].

Recipes 

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Citations:

[1] Manzano, H. J. (2014). Tradición culinaria de la achojcha en el cantón Chambo. Escuela Superior Politécnica de Chimborazo.
https://dspace.espoch.edu.ec

[2] Schjellerup, I. (Ed.). (2005). Redescubriendo el valle de los Chilchos: Condiciones de vida en la ceja de selva, Perú = The Chilchos Valley revisited: Life conditions in the Ceja de Selva, Peru. Copenhagen, Denmark: The National Museum of Denmark.

[3] Various authors. (1992). Buen provecho! Caracas cookery (6th ed.). Caracas, Venezuela: The International Association of University Women.

[4] Neil, M. H. (1914). Canning, preserving, and pickling. New York, NY: David McKay Company.

[5] Kluger, M. (1986). Country kitchens remembered: A memoir with favorite family recipes. New York, NY: Dodd, Mead.

[6] Elpel, T. J. (2013). Botany in a day: The patterns method of plant identification (5th ed.). HOPS Press.

[7] American Plant Life Society. (1945). Plant life (Vols. 11–15). American Plant Life Society.

[8] León, E. (2013). 14,000 years of food in Peru. Lima, Peru: Apega – Sociedad Peruana de Gastronomía.

[9] Tsunami, M. (2018, March 30). Cooking × recipe: A table with achocha (アチョチャのある食卓). Ameba Blog.
https://ameblo.jp/masumit/entry-12364678841.html