46 FOOD FOR THE TROPICS 



Ochro 



{Hibiscus esculentus) 



A native of Upper and Lower Guinea, and Mozambique 

 district, Africa. It is called Ochro (West Indies) ; Vendi, 

 or Bhendi, etc. (Tamil) ; Venda-kaya, etc. (Telegu) ; 

 Yentak-kaya (Malay) ; G-ombaud (French Guiana) ; Bhindi 

 (Hindustani) ; Ba-lu-wa, or Youn-padi-si, etc. (Burmah) ; 

 Bandaki (in some parts of Africa) ; Bamia (Soudan and 

 Egypt) ; Guingombo (Brazil) ; Bete, or Vauvau ni Yiti, in 

 Fiji ; Quinbombo (Yenezuela) ; Calalou ; and Quiabo, etc. 



The seeds are sown at the beginning of the rainy season. 



The boiled unripe pods are a favourite vegetable, when 

 very young, for making pickles ; when more mature, for 

 curries. They are also used in soups ; or cut into small 

 pieces and fried. 



The pods are sometimes dried for storage, as follows : 

 They are cut in slices the short way, put on a sheet of paper 

 in the sun to dry, turned now and then, and in about 

 three days are dry enough to keep. They should be put 

 in the sun occasionally, if long kept. 



The lobed leaves are tender eating as a potherb, especially 

 if not quite developed. 



Porcher states that the pod contains an enormous amount 

 of albumen. 



Chocho 



{Sechium edule) 



A native of Central America, and called Chuchu in 

 Brazil ; Chayota in Yenezuela ; and Chou-choute in 



