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"Caigua Rellena"

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    • Today I am sharing my recipe for Caigua Rellena (Stuffed Caigua)

    •  

Caigua rellena is a dish that brings back memories, this is one of the few dishes my grandmom enjoyed making and eating. 

Grandma enjoyed cooking but as she aged, you could tell how things changed, most of the food she loved she could not eat anymore and that had a massive impact on her, but this dish brings back memories since I remember seeing her happy as soon as she started talking about it. 

You are going to find different ways to cook “Caigua rellena” and there are many recipes out there, I will share the one my grandma used to cook for us when I was a kid, I tweaked the recipe a bit to help readers that live abroad.

Here are some common questions: 

What is Caigua? 

let’s start with the scientific name Cyclanthera pedata, known by many names (Caigua, Caihua, Achocha, Jaiva, Stuffing cucumber, to mention some); this is the fruit of a plant that is used as a vegetable in most regions.

In Peru, it is also used in smoothies since it has antioxidants.

What is this dish about? 

We stuff our Caiguas, with some sautee veggies, beef, and spices.

Here are some tips to cook Caigua: 

1 – If you get Caigua frozen, blanching it might not be necessary, since it might fall apart if you overcook it. 

2 – Overstuffing the Caigua might not be a good idea, since it might break when trying to plate it (talking from experience here) 

3 – Try to get Caiguas that are the same size, in that way, they might cook all at the same time.

 

caigua being cooked
caigua rellena cocinandose en sarten con caldo de res - stuffed caigua cooking in pan with beef broth
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"Caigua Rellena"

Stuffed Caigua with beef, veggies and spices.
Course Entrée
Cuisine peruvian
Keyword caigua, caigua rellena, caihua
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 ppl
Author Brandon Castillo

Ingredients

  • 4 Caiguas

Stuffing

  • 3 tbps Vegetable Oil
  • 1 pound Ground Beef 500 gr - look for 80/20 fat ratio
  • 1 Red Onion diced
  • 3 Garlic Cloves minced
  • 2 Tomatoes no seeds, diced
  • 2 tbsps Tomato Paste
  • 2 tbsps Ají Panca Paste
  • 1 tbsp Ají Mirasol Paste
  • 2 cups Beef stock
  • 1/4 cup Raisins into pieces
  • 1/2 cup Kalamata Olives into pieces
  • 3 Hard boiled eggs diced
  • 1 tbsp Dried Oregano
  • 1 tsp Ground Cumin
  • to taste Salt & Pepper

Serve with

  • Cooked White Rice

Instructions

  • Start with the Caigua, remove the top, set aside, then proceed to remove the seeds, if it is fresh you can blanch it for one minute. (if frozen omit this last step)

Stuffing

  • In a hot pan add the oil, beef some salt and let it cook, till it gets some color, set aside.
  • In the same pan add onions, garlic, tomatoes and sautee, until the onion it is getting translucid, then add tomato paste, ají panca paste, ají amarillo paste, let it cook for at least 5 minutes.
  • Add the beef back to the pan, stir and set aside some of the mix about 6 tablespoons, then add 1 cup of the stock and bring to a boil, add the eggs, olives, seasoning, mix well and set aside, make sure that salt and pepper are on point.
  • Now add some salt to the inside of the Caigua, sutff it put the top back.
  • In the same pan add the remaining beef stock, add the stuffing that was set aside previously stir, and put the stuffed Caigua into the pan, cover the pan and let it cook for at least 15 min.
  • Once it is cooked set aside and serve Caigua over rice.
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness
caigua rellena peruana con carne y vegetales servida sobre arroz - Peruvian caigua rellena with meat and vegetables served over rice

Ingredients are very basic, and the star of the dish is the Caigua, if you are wondering how it tastes, it has a unique flavor, and it is tender and juicy; a must-try. 

caigua peruana fresca antes de rellenar con carne molida - fresh Peruvian caigua before stuffing with ground beef

As with most things in Peruvian cuisine, it all starts with an  “aderezo”, sautee, onions, garlic, and some Ají Panca paste, to add color and flavor.

aderezo de cebolla ajo y aji panca para relleno de caigua - sofrito of onion garlic and aji panca for caigua stuffing

If you wondering if you have seen this filling in another Peruvian dish, you might be right, the filling is really similar to the one we use in our recipe for Papa Rellena,

As you can see in the slider, the Caigua has a different color when it is raw, then changes to a different green tone. it turns tender and absorbs some of the flavors you cook it in.

caigua rellena cocinandose en sarten con caldo de res - stuffed caigua cooking in pan with beef broth

Caigua Rellena, one of my Grandmom’s favorites, I am so happy to share this recipe with you guys, I think you are going to love it, a dish that is easy to prepare with a unique and delicious flavor. 

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Picture of Brandon Castillo

Brandon Castillo

Brandon is a Peruvian Chef & Food Photographer, he loves to cook and...

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