larry_stewart
Master Chef
Im going away in August for a few days. Every time I go away, I always research the areas looking for new culinary experiences ( I try to get things I've never eat before to expand my culinary knowledge, techniques and tastes).
I came across this restaurant that advertises itself as a ' Central European Fine Dining Restaurant'. I checked out the menu, and the first appetizer was pickled Achocha. Having never heard of it before, I did a little research to find it is a Peruvian Inca Crop.
I never had it before, and think its kinda cool, so I am intrigued.
One question is, what is the connection between Central European cooking and Achocha ( since it is Peruvian) ?
Second, Im curious if anyone has ever cooked, eaten or grown this before . The restaurant claims to grow their own. If I like it, clearly Ill try to grow it myself.
Background Info from Wikipedia:
Cultivation
Cyclanthera pedata is grown at small scale farming in mountain areas of Mexico, Central America and South America.[2] It is sometimes cultivated in Asia.[2] This species can be grown in mountain areas up to 2000, being adapted to cool temperatures.[2][4]
Vernacular names
Known in the Andes as caigua[4] or caihua[4] (possibly from Quechua kaywa);[5] also as achocha[4] (possibly from Quechua achuqcha).[5] In English it is named stuffing cucumber or slipper gourd.[2] In Costa Rica it is called Jaiva. In Darjeeling, India its called Chuchay Karela.
I came across this restaurant that advertises itself as a ' Central European Fine Dining Restaurant'. I checked out the menu, and the first appetizer was pickled Achocha. Having never heard of it before, I did a little research to find it is a Peruvian Inca Crop.
I never had it before, and think its kinda cool, so I am intrigued.
One question is, what is the connection between Central European cooking and Achocha ( since it is Peruvian) ?
Second, Im curious if anyone has ever cooked, eaten or grown this before . The restaurant claims to grow their own. If I like it, clearly Ill try to grow it myself.
Background Info from Wikipedia:
Cultivation
Cyclanthera pedata is grown at small scale farming in mountain areas of Mexico, Central America and South America.[2] It is sometimes cultivated in Asia.[2] This species can be grown in mountain areas up to 2000, being adapted to cool temperatures.[2][4]
Vernacular names
Known in the Andes as caigua[4] or caihua[4] (possibly from Quechua kaywa);[5] also as achocha[4] (possibly from Quechua achuqcha).[5] In English it is named stuffing cucumber or slipper gourd.[2] In Costa Rica it is called Jaiva. In Darjeeling, India its called Chuchay Karela.