Opo squash is a versatile vegetable used in regional cuisines in Africa, Southeast Asia, and Europe. It can be difficult to find, but can be grown in warm climates. It has a mild flavor and can be used in stews, soups, curries, and more. It can also be eaten raw when young. To grow, it needs a warm, sunny spot and support as it grows.
Opo squash is a member of the squash family that appears to have originated in Africa where it is used extensively in regional cuisines. In addition to appearing in Africa, this squash is also grown in the tropics of Southeast Asia, especially India and parts of Europe. Depending on age at harvest, it can range from mild to bitter and can be used in a variety of ways. This vegetable also has a large number of aliases, including: long gourd, Tasmanian bean, Peh Poh, long gourd, yugao, cucuzza and snake gourd.
It can sometimes be difficult to obtain opo squash, depending on where you live. Ethnic markets are usually a good source, along with greengrocers who specialize in unusual fruits and vegetables. If you live in a warm part of the world, opo squash is generally easier to find, and you can even grow your own; in colder regions, you may need to rely on frozen versions or vegetables that are shipped great distances.
In appearance, opo squash is pale green to yellow, with a smooth skin that thickens with age. When opened, the squash reveals firm white flesh speckled with seeds. The young pumpkins are very tender with a delicate flavor almost like that of courgettes; as it matures, it becomes more woody, eventually turning into a gourd that can be dug up and used for storage.
Many people enjoy using opo squash in stews, soups, and curries. It can also be fried, stuffed, or integrated into sauces and spreads, and very young squash can be eaten raw. The young squash’s mild flavor pairs well with an assortment of ingredients, from Italian pastas to Indonesian curries, and the food can help fill a plate and soak up the flavor. The flowers are also edible, in case you can get them.
If you want to grow this squash, you’ll need a warm, sunny spot in the garden that is sheltered from the wind. Prepare the soil by working well with plenty of compost and mulch in spring and plant the seedlings after the last chance of frost has passed; you can start seedlings at home or in a greenhouse, and they are sometimes obtainable from a garden store. Attach squash plants as they grow to provide support, and harvest squash when young for the most tender, delicate flavor. If you allow the squash to continue to grow, it can get quite large and become quite a novelty in the garden, even if it will no longer be edible.
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