The sechio, also known by the names of centenary pumpkin, spiny eggplant, spiny potato or wolf's tongue, is a plant that belongs to the cucurbit family, the same as pumpkins, melons and watermelons; it is very similar to courgette and grows in Central America. There are varieties that differ in color and flavor that can be cooked in many different ways. With a short guide, you can choose the right bucket and use it in your next meal.
Steps
Method 1 of 3: Choose the Sechio
Step 1. Choose a hard dryer
Find one that isn't too soft and has a pepper-like consistency; you should also avoid getting specimens with obvious blemishes or dents.
Step 2. Choose a single color vegetable
Generally, light green ones are preferred; although the range is very wide and ranges from dark green to white, make sure you don't get a multicolored centenary squash, as this is a sign of aging, which results in an overripe vegetable.
In some countries, large, white ones are simply replanted or used as food for animals
Step 3. Pick a small one
The bucket should be small in size, about 6 cm long and without any stains or dents; these characteristics are typical of a young vegetable. Large vegetables have less flavor and are somewhat less palatable.
Method 2 of 3: Using the Sechio
Step 1. Store the ones you don't use in the refrigerator
Wrap them in plastic bags before putting them in the drawer of the appliance dedicated to vegetables; these vegetables last for a period ranging from 10 days to a few weeks.
Step 2. Peel the large spiny potatoes
Large ones are typically older and you should peel them before cooking. The skin is usually sticky, so wear gloves; alternatively, you can proceed under the flow of running water to minimize the tactile sensation.
The smaller ones (about the size of an egg) can be eaten raw; for example, you can add them as they are to salads, stews and soups
Step 3. Cut the squeegee and extract the seeds
It is rarely served whole; some preparations involve cutting it in halves, quarters or cubes; once peeled, chop it according to the recipe instructions. You should also remove the seeds, unless you like a slightly nutty flavor.
Step 4. Put it in stews
Peel it and cut it into cubes of the right size for this type of dish. When the dish is almost cooked, add the cut sechio; putting it in the pot at the end of cooking you make sure that it remains quite firm and that it absorbs the flavor of the other ingredients.
Step 5. Prepare a single dish
Sechio is really delicious when worked to a minimum. Peel one, cut it in half and steam it until tender. When it reaches the right consistency, season with a little lemon or lime juice, some butter or olive oil; add salt and pepper according to your taste.
Step 6. Use it as a filling for cakes
This vegetable often absorbs the flavors of the other ingredients; peel one and remove the seeds before slicing it like an apple. Try adding some the next time you cook an apple pie, they are cheaper than apples and leave a slight nutty aftertaste.
Step 7. Fry it
You can cook thin slices in boiling oil after covering them with batter or breading; fry them until golden, just like chips or onion rings.
Method 3 of 3: Recipes with the Sechio
Step 1. Make a "false pear" dessert
Sechio is so widespread in countries such as Australia that it is sometimes used as a substitute for pears. Try this tasty recipe by replacing the fruit with a vegetable that grows a little faster and lasts a little longer:
- Peel a thorny courgette, remove the seeds and cut it into four parts.
- Put it in a pan with enough water to submerge it.
- Sprinkle everything with three tablespoons of sugar to make the dish sweet.
- Squeeze half a lemon to add some acidity; if you like the taste of this citrus, you can use a whole one or grate the zest.
- Add a few drops of pink or red food coloring to make the dish more eye-catching.
- Simmer the sechio until tender, just like a pear; serve it with custard.
Step 2. Make a chutney
Add some fruit, vegetables and seasonings to make a sauce that goes perfectly with your favorite dishes; you can use it as a sauce or spread it on bread. Follow these step-by-step instructions to make a delicious chutney.
- Peel and dice two wolf tongues, an apple and an onion.
- Cut a chilli and two tomatoes into cubes.
- Add 200 g of sugar, 5 g of salt and 300 ml of vinegar.
- Combine all the ingredients in a saucepan and cook over low heat.
- When the sugar dissolves, bring the mixture to a boil and let it cook for 1-2 hours until it thickens.
Step 3. Skip the squeegee in the pan
This dish is very popular in Vietnam; the vegetable absorbs the various flavors while maintaining a firm and pleasant consistency; if you don't remove the seeds, they give a good nutty flavor to the dish. Try this recipe for your next meal.
- Mix 7 g of sugar with 3 of pepper and 15 ml of fish sauce in which to marinate the cut of beef you prefer (after having finely sliced it); let the meat rest for 10 minutes.
- Heat 30ml of seed oil and fry 15g of minced garlic, add the meat and sauté for a minute before setting aside.
- Add 15 ml of fish sauce, two spiny eggplants (peeled and cut into matchsticks), 15 ml of water and 7 g of sugar.
- Cover the pan and cook for 5 minutes.
- Add the spring onions, beef, mix and serve.
Advice
- Sechio goes very well with garlic, butter, olive oil, herbs, cheese, cheese sauce, nutmeg, vinegar, cream, thick sauces and so on.
- If you are growing this vegetable (which is very simple to do), know that the buds and leaves are also edible; you can add them in salads.
- Sechio is called chayote in Central and South America.
