Tags
Achojcha, Caigua, Cyclanthera pedata, Ecuador cuisine, mango camote salad, quinoa, Stuffing Cucumber
After finishing a painting session today, I prepared a chicken for the crock pot, then took a long leisurely walk to Playamart. I needed to restock my supply of beach rocks!
Returning home, I washed the latest Playamart treasures then painted a handful of new rocks. I returned to the kitchen to prepare stuffed achojcha. How could I have spent so much time in this country and be just now discovering this incredible vegetable?! (This past week, achojchas cost ten cents each at the local market.)
ACHOJCHA CON POLLO, QUINOA Y MOZZARELLA
Dice one large onion, one large green pepper, jalapenos if desired, and one achojcha. Saute over low heat about five minutes, long enough to wilt the vegetables but not fully cook them. Add one cup diced cooked chicken; stir and cook five minutes. Add one large chopped tomato to above and cook five more minutes. Add one cup cooked quinoa; mix well and cook several minutes. Set aside.
Slice ends from achojcha and remove seeds. (It’s so easy!) Allow 1 or 2 per person, depending on menu. An alternative method is to make a long slice along the length of the vegetable.
Add 1 cup grated cheese to the chicken/quinoa mixture and stir well. (Shown: Mozzarella) With spoon, carefully stuff the mixture into the achojchas. The ‘end cap’ easily pushes inside the achojcha.
They are now ready for the final step: These were steamed. Other options: cover and bake with a little water, chicken broth or tomato sauce for ten minutes in a hot oven. They may also be heated in a covered skillet – ten minutes on low heat or until tender.
Both methods of stuffing are shown to the right. Pictured, also, is Mango-Camote Salad. (Peel and shred equal parts green mango and raw camote/sweet potato) Add thinly sliced,diced fresh ginger, diced green onion tops and juice from one fresh lemon.
Enjoy!
Z
mely said:
I am interested with this. winks.
\thanks for sharing it`s nice to know how other
people prepare food in their very own unique
and artistic way.
zeebradesigns said:
thanks mely; are you in brazil? yes, a cultural exchange in things earthy is very important. i bought achojacha in town today and have several new ideas to try. achojcha has vast potential, plus it has a long shelf life at room temperature.
z
mely said:
yes I am in Brazil now, but I am from Philippines
zeebradesigns said:
It all makes sense! I did not see an ‘about us’ part of your website, though you seem to be the food expert! I enjoyed alvin’s post about sugar – i think the world is slowly waking up!
i’m working on a follow-up on the quinoa/tabouli post. the leftovers made a great and easy fritatta. z
Mely said:
🙂 it’s really alvin’s blog but he gave me space there to write my recipes 🙂
my food blog is here
http://melyskitchen.blogspot.com/
i will check here evry now and then to see that quinoa/tabouli post follow up
zeebradesigns said:
and what a great blog is it! just looking at the front page makes me hungry! z
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