Achochas rellenas

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.


Achocha plant – La Mocora

Achochas rellenas:


4 achochas
1 onion, diced
2 tomatoes diced
1 pound mozzarella cheese




1.) Cut achochas the wider end, remove gently the seeds or heart.


Like this!!!

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.

serve hot.



About silvana1989

Una persona con amor por la vida y su esencia, siempre dispuesta a aprender. Disfruto de la buena lectura, música, agricultura y conocer gente y éste blog es para mostrar las experiencias que todo esto junto le da a mi vida
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8 Responses to Achochas rellenas

  1. Yum yum! The presentation is lovely, though I am wondering when you found time to create this post when we painted until almost midnight! mine’s coming soon!

    great post, amiga!

  2. LuAnn says:

    Sounds fabulous. Wish I could find achocas here.

  3. fotograffer says:

    Yummy! Can I come to your house for supper tonight? I’ll help with the painting. 🙂

  4. Jueseppi B. says:

    Reblogged this on The ObamaCrat.Com™ and commented:
    Thank to Ms. Z, of Playamart – Zeebra Designs, for guiding me to this blog, and Ms. Silvana.

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