Achocha, caigua, jaiba (Cyclanthera pedata), perennial fruit that develops in hot humid climates, native to Peru But Also grows in South America and Central America.
1 onion, diced
2 tomatoes diced
1 pound mozzarella cheese
1.) Cut achochas the wider end, remove gently the seeds or heart.
2.) In a pot fried using a little bit of vegetable oil the onion, tomato, cheese after 2-3 minutes add cilantro diced.
3.) Wait about 5 minutes using a spoon fill the achochas.
4.) In a pot with water, place achochas with the open side up.
Cover and leave them to cook 15 minutes over low heat.