Wednesday, August 6, 2014

Achocha or Caigua?



Had you presented me with these two names a couple of years ago, I would not have had a clue what you were talking about.  In fact these are two names used for a single South American vegetable, Cyclanthera pedata, which is supposed to have been grown by the Incas. I am growing it for the first time this year, having got seeds from my friend Glen.

Achocha, Caigua
Cyclanthera pedata




Some people also call it the Bolivian cucumber. It belongs to the same family as cucumber and squash (Cucurbitaceae). It is an annual vine that produces small pods, usually used in salad. They can also be cooked, for instance, in a stir fry.


Achocha / Caigua foliage and pod


Growing them

They are basically grown like tomatoes. In our area, you need to start them in a protected place and only move them outdoors when all danger of frost is over. Apparently, they are slightly more resistant to cold temperatures than tomatoes. I will see if this is the case this coming autumn.
The plants need a support as they grow very tall

You definitely need a support to grow them on. Mine were put near one of the trellises that surround the garden, and they quickly reached the top which is 8 feet high. They are very attractive plants with large leaves and abundant delicate tendrils. Although the bloom is insignificant, the plant is certainly attractive enough to be grown for its looks, especially when the pods are on. It  would be ideal to cover some ugly shed or to create privacy since it grows so quickly.




Once you grow it, it is easy to let some pods mature at the end of the season and save the big black seeds to plant the next spring. 

History

The plant does not occur in nature which means that it has been in cultivation for a very long time. It was domesticated in the Andes. The pod is represented on ceramics of the Moche culture which flourished in the northern part of coastal Peru between the first and the eighth centuries C.E.

Eating and cooking

They do not have a strong taste,  even though the fruit looks like a hot pepper. The taste is similar to that of cucumber The skin is slightly tough (again rather like a cucumber), and it works better when the pod is sliced in small sections, whether you cook it or use it in a salad. You pick the fruit when it is immature and still tender. They are dryer than cucumbers or zucchini (courgettes) and do not produce as much juice.

Tendrils, on the plant and with new cherry tomatoes

You can also use the male flowers and tendrils at the end of vines in salads. Like the pods, they  have a very subtle taste and combine very well with lettuce and other greens. The pod can also be pickled.


Apparently, the plant is also popular in Northern India and can easily be integrated to Indian dishes.

Unripe pod, ready for eating
Achocha with fresh garlic and coriander leaves on pasta

24 comments:

  1. That is a new one on me too and a lot more attractive than a cucumber. Thank you for your comment on the whip-poor-will, it did make me laugh!

    ReplyDelete
    Replies
    1. It is rather attractive. It is impressive how fast it grows.

      Delete
  2. I'm where you were two years ago - never heard of them.

    ReplyDelete
  3. That's certainly a new one to us too. Glad it turned out successfully.

    ReplyDelete
  4. A new one on me too Alain! Although I don't grow my own veg, it certainly makes a great climber. Loving those leaves - they look very similar to the Virginia creeper don't you think?

    ReplyDelete
    Replies
    1. In fact they are bigger and less leathery than Virginia creeper. I would think it is the fastest growing annual vine I have tried so it could be usefully to hide a view.

      Delete
  5. Fascinating! I' ve never heard of it. Decorative and edible - what more can you ask of a plant? I think I am going to give it a try next year.

    ReplyDelete
    Replies
    1. It is slightly bland but I if you used it regularly you could acquire a taste for it. It adds a bit of diversity to the diet. It seems that they can also be eaten when they are mature. The inside is them scooped out and the shell is stuffed like a bell pepper.

      Delete
  6. A new plant to me. I love growing new and different things. This year I'm trying okra and they are doing well
    Your plant sure did grow huge and cover that trellis.

    ReplyDelete
    Replies
    1. Actually, I read that the plant can grow 40 feet tall!

      Delete
  7. Oh my, that last dish looks so tasty! Pasta, coriander, garlic, and your veggie. That would be a good way to try it. Very impressive display in your garden, too. This plant is new to me, as well. Thanks for posting about it!

    ReplyDelete
    Replies
    1. The dish was good but the Achocha does not have a strong taste (the fresh garlic and olive oil covered it completely).

      Delete
  8. Very interesting! I had never heard of this. Looks very good with the spaghetti.

    ReplyDelete
  9. I must join the others here and agree that this is a new one on me too. Interesting!

    ReplyDelete
  10. Never heard of this plant but I like its foliage, much more decorative than that of cucumbers.

    ReplyDelete
    Replies
    1. The foliage is quite nice and the plant grows amazingly fast. The way it grows reminds me of Echinocystis lobata, the wild cucumber, but is much more attractive.

      Delete
  11. Hello Alain, I've never heard of both these two. It looks like it should be a very spicy chilli, making the dish of spaghetti look very dangerous. Clearly a case of the "bark" being worse than the "bite".

    ReplyDelete
    Replies
    1. It does look like a hot pepper doesn't it. Yet, it is very mild.

      Delete
  12. Hello Alain!
    I am sorry it has taken me so long to get back to you about the horizontal training of climbing roses .. it seems to be working for me so far .. so yes I do recommend giving it a shot.
    This is a link I found for you by Paul Zimmerman who is quite good at explaining it all
    http://paulzimmermanroses.com/gardening/training-roses/training-climbing-roses-on-a-trellis/
    I couldn't cue the link so if you just copy and paste to Google it should take you there.
    Good luck!
    Joy : )

    ReplyDelete
    Replies
    1. Thank you so much for the site. I think I have always done it wrong. I will certainly try this method next year.

      Delete
  13. I've never heard of this. What is the flavor like? The vine is really attractive.

    ReplyDelete
    Replies
    1. It does not have a pronounced taste. The closest thing would be cucumber. It was fine with the pasta. It changed the texture, adding a bit of crunch but the taste was the cilantro and the fresh garlic.

      Delete
  14. At first glance, I thought the veg was opo, first introduced to me through Vietnamese friends. Your vine has much nicer leaves, though.

    ReplyDelete
  15. I am growing fat baby achocha,and leaves are heart shaped,closer to the cucumber. Fruit is a bit different looking and smaller. I wonder, if I should try this too. My garden is small though, I wonder,if they would cross with each other.

    ReplyDelete

Thank you for leaving a comment