The caigua plant, scientifically known as Cyclanthera pedata, is a unique and versatile vegetable that goes by various names in different regions and cultures. One of its common alternative names is achocha, which is derived from the Quechua language spoken in the Andean region of South America. The Quechuan name for caigua is “achojcha,” and this term is often used in Peru, Bolivia, and Ecuador.
In addition to achocha, there are several other names for caigua. It is also known as caiba, caihua, caygua, and concombre grimpant. These names are primarily used in different Latin American countries and reflect the vegetable’s popularity and cultural significance in those regions.
In some English-speaking countries, caigua is referred to as lady’s slipper or slipper gourd. These names are likely inspired by the vegetable’s unique shape, resembling a slipper or a small gourd. This name is not as widely used as the others, but it helps to differentiate caigua from other types of cucumbers or squash.
The term “stuffing cucumber” is another name occasionally used for caigua. This name highlights one of the vegetable’s distinctive features – its hollow interior, which makes it ideal for stuffing with various fillings. This versatility in cooking applications is likely why caigua has garnered this particular moniker.
In the United States, caigua is sometimes referred to as wild cucumber, although this name can be confusing because it is also used for other unrelated plant species. It is important to note that while caigua may resemble a cucumber in appearance, it is not botanically related to cucumbers.
Personally, I have encountered caigua under the name achocha during my travels in Peru. It was fascinating to observe the locals’ enthusiasm for this vegetable and their extensive knowledge of its culinary uses. I even had the opportunity to try a delicious stuffed caigua dish, which was a delightful blend of flavors and textures.
To summarize, caigua is known by various names in different parts of the world, including achocha, achoccha, caiba, caihua, caygua, concombre grimpant, korila, kaikua, lady’s slipper, pepino de comer, pepino de rellenar, pepino andino, slipper gourd, stuffing cucumber, taimia de comer, taimia de cipo, and wild cucumber (USA). These names reflect the vegetable’s cultural significance and unique characteristics, such as its hollow interior and slipper-like shape.
