noun a type of squash native to South America, also known as achojcha or caigua
Achocha is a type of vegetable commonly used in South American cuisine, particularly in dishes like salads, stir-fries, and soups.
Achocha is a plant species belonging to the Cucurbitaceae family, known for its edible fruits that resemble small cucumbers.
Achocha is often featured in gastronomic events and cooking shows as a unique ingredient that adds a distinct flavor to dishes.
Achocha cultivation techniques are studied in horticulture programs for its adaptability to different climates and soil types.
Achocha has been traditionally used by indigenous communities for its medicinal properties and nutritional benefits.
Achocha can be used by chefs as a unique ingredient in various dishes, adding a crunchy texture and mild flavor.
Nutritionists may recommend achocha as a low-calorie, high-fiber vegetable to incorporate into a balanced diet.
Botanists may study the growth patterns and cultivation techniques of achocha plants for research purposes.