Chocho Can Be Used
For many years people looked on chocho as a food that did not have much significance in meal preparation. Because of its high water content many concluded that its nutrient content was low so there was no logic adding it to meals.
However there are a number of countries like Jamaica where many persons especially those from the lower strata of the society who tried to supplement the diet by growing the vegetables in their back yard garden.
This plant does not need much land to grow and can utilized trees and a fence wall as harbors since it is really a vine. The yield can be great and it does not have a specific season.
To the poorer individuals with large families the chocho is a savior; it is used for bulking and to stretch the sometimes meager protein in the meal. It really does not provide any protein but because of its blandness it is able to absorb the flavor from whichever protein dish to which it is added. It basically satisfies and tricks the taste buds.
It was discovered by this same group of people long before science and nutrition found it out, that one could get some relief from hypertension if chocho was consumed.
As time goes by many individuals have been experimenting with the product medicinally and nutritionally and have discovered a lot. In the 1980s I too did a stint of experimenting and came up with two products that many believed I should have patented since they had good commercial possibilities. They were the crystallized chocho and the sparkling white wine but my interest was not along that line I was just having fun.
I have however kept the recipes and make the products now and then. If properly done the white wine can rival any white wine for clarity and alcohol content. Because of its blandness flavor may be added in the fermenting stage.
The crystallized chocho could be marketed as a form of dried fruits suitable for cakes and buns. The fruits can be coloured and flavoured to reflect whatever fruit flavor or taste is desired. The chocho is very good for making camouflage cherries to be used in products that require cherries for taste and flavor; but for texture it is a bit dense. At this time when real cherries are so expensive chocho cherry is a good alternative.
The crystallized vegetable do have a long shelf life but a preservative may also be added. I have made both of these recipes available to the public.