http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/ Antigua Guatemala's number one multimedia resource in English for everything about La Antigua and the Guatemalan people, culture and traditions with a brand new web page every day! Thu, 24 May 2012 01:30:00 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20875 Janna Rudler Sun, 01 Nov 2009 17:06:24 +0000 http://antiguadailyphoto.com/?p=2955#comment-20875 Rudy, I would love to see pictures of the altar that you & your wife set up. Rudy, I would love to see pictures of the altar that you & your wife set up.

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20852 Erin Sat, 31 Oct 2009 00:01:05 +0000 http://antiguadailyphoto.com/?p=2955#comment-20852 Here we go with the chilacayote recipe; however, before that, I would like to add some probably useful information: CHILACAYOTE: Cucurbita ficifolia is an annual vine or trailing plant grown at high altitudes for its edible seeds, fruit, and greens. English names for the plant include chilacayote, chiverre, fig-leaved gourd, malabar gourd, Malabar squash, pie melon, or shark fin melon. In Spanish it is known as alcayota, cayote, cidra, chilacayote, chiverre, or sambo. It shows considerable biochemical difference from the other members of its genus, and does not hybridize readily with them. The most difficult part is to cut the chilacayote in pieces and peel, since the skin is very hard. Once you have the pieces (don't remove the fibres and seeds, because they are delicious too), dissolve about 1/4 cup of "cal" (calcium carbonate) in fresh water, enough to cover the chilacayote pieces and let them soak for at least eight hours. Drain and rinse. In a large pot and high heat, mix water and sugar (the approximate ratio is 4 parts of water and 1 part of sugar), stirring well. Add the chilacayote pieces and cover. When starts to boil, reduce the heat to the minimum and let simmer for about 6-8 hours. Please don't forget to check the pot from time to time. If you notice that is getting dry and is not cooked yet, just add more water, 1 cup at a time. Don't let the chilacayote pieces fall apart. Optional: if you like, you can add some spices like a piece of fresh ginger, orange peel, cinnamon, among others. Good luck and enjoy! Here we go with the chilacayote recipe; however, before that, I would like to add some probably useful information:
CHILACAYOTE: Cucurbita ficifolia is an annual vine or trailing plant grown at high altitudes for its edible seeds, fruit, and greens. English names for the plant include chilacayote, chiverre, fig-leaved gourd, malabar gourd, Malabar squash, pie melon, or shark fin melon. In Spanish it is known as alcayota, cayote, cidra, chilacayote, chiverre, or sambo. It shows considerable biochemical difference from the other members of its genus, and does not hybridize readily with them.
The most difficult part is to cut the chilacayote in pieces and peel, since the skin is very hard.
Once you have the pieces (don’t remove the fibres and seeds, because they are delicious too), dissolve about 1/4 cup of “cal” (calcium carbonate) in fresh water, enough to cover the chilacayote pieces and let them soak for at least eight hours. Drain and rinse.
In a large pot and high heat, mix water and sugar (the approximate ratio is 4 parts of water and 1 part of sugar), stirring well. Add the chilacayote pieces and cover. When starts to boil, reduce the heat to the minimum and let simmer for about 6-8 hours.
Please don’t forget to check the pot from time to time. If you notice that is getting dry and is not cooked yet, just add more water, 1 cup at a time. Don’t let the chilacayote pieces fall apart.
Optional: if you like, you can add some spices like a piece of fresh ginger, orange peel, cinnamon, among others.
Good luck and enjoy!

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20850 Guy Fri, 30 Oct 2009 18:51:59 +0000 http://antiguadailyphoto.com/?p=2955#comment-20850 My wife's favourite Guatemalan dessert and she doesn't really like sweet stuff! Her grandmother used to make a very good one I'm told. My wife’s favourite Guatemalan dessert and she doesn’t really like sweet stuff! Her grandmother used to make a very good one I’m told.

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20849 sjbj Fri, 30 Oct 2009 18:49:53 +0000 http://antiguadailyphoto.com/?p=2955#comment-20849 Recipe, please!! Recipe, please!!

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20846 Erick Fri, 30 Oct 2009 16:40:04 +0000 http://antiguadailyphoto.com/?p=2955#comment-20846 The fiambre looks fantastic. Also, is there such thing as "fresco de chilacayote"? The word chilacayote seems to ring a bell from back in my days in Guate. The fiambre looks fantastic. Also, is there such thing as “fresco de chilacayote”? The word chilacayote seems to ring a bell from back in my days in Guate.

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20843 Sheila Fernandes Fri, 30 Oct 2009 13:46:35 +0000 http://antiguadailyphoto.com/?p=2955#comment-20843 The three pictures are delicious, sorry don't know how to make this. But i definatly know how they taste. The three pictures are delicious, sorry don’t know how to make this. But i definatly know how they taste.

]]> http://antiguadailyphoto.com/2009/10/29/day-of-the-dead-dessert-chilacayote/#comment-20841 Anya Kisel Fri, 30 Oct 2009 07:36:05 +0000 http://antiguadailyphoto.com/?p=2955#comment-20841 Want it Want it

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