Unique Bubango Zucchini from the Canary Islands
The Bubango, a native zucchini variety from the Canary Islands, resembles a traditional zucchini but boasts its own distinct qualities. Its origins remain partly unclear; however, historical accounts suggest it was developed over a century ago from a mix of pumpkin and zucchini brought from the Americas. This makes Bubango a one-of-a-kind species, prized for its unique flavour that blends notes of both zucchini and pumpkin.
Growing Bubango
Historically, Bubango cultivation was concentrated in areas like Anaga, Las Mercedes, and Tacoronte in Tenerife. Today, it’s grown across other islands, albeit with varying characteristics.
Two distinct types of Bubango exist: one elongated and cylindrical with light green skin and dark yellow flesh when mature, and another round with a greener skin and white-yellow flesh upon ripening.
Traditional Stuffed Bubango Recipe
This family recipe for stuffed Bubango is just one of countless variations. It’s an easy way to encourage even the fussiest eaters, especially children, to enjoy their vegetables. Here’s a simple recipe for two.
Ingredients:
- 1 Bubango (about 25 cm long, yielding roughly 200g of flesh)
- 250g minced meat (beef or mixed)
- ½ large onion or 1 medium onion
- 70ml white wine (optional)
- Homemade tomato sauce
- Grated cheese
- Extra virgin olive oil, salt, and pepper
Instructions:
Carefully halve the Bubango, ensuring the two halves are as even as possible. Trim a bit from both ends if preferred. Scoop out the flesh without breaking the skin, reserving it for later.
Boil the empty halves briefly to soften them. While they cook, peel and chop the onion, and dice the reserved flesh. Season the minced meat with salt and pepper and heat some oil in a pan.
Sauté the chopped onion until translucent, then add the minced meat, allowing it to brown slowly.
Once cooked, incorporate the diced Bubango flesh and fry until it softens. Pour in the white wine to enhance the dish’s flavour and help further soften the Bubango.
Stir in a few tablespoons of homemade tomato sauce, ensuring the mixture isn’t too runny.
Fill the Bubango halves with the mixture, mounding it slightly. Top generously with grated cheese and place in a baking dish.
Bake at 180 degrees Celsius for about 7-10 minutes until heated through. Finish by increasing the heat to brown the cheese.
Stuffed Bubango can also be made with tuna or adapted for a vegetarian filling—recipes for those alternatives can come later. Enjoy!
