What about Googotz? Here is the classical Sicilian recipe of

Lagenaria siceraria, or Cocuzza, or googotz, is a type of gourd that belongs to the Cucurbitaceae family. Its elongated shape, vibrant green color, and tender flesh make it easily recognizable. Native to Africa, cocuzza found its way to Sicily centuries ago and quickly established itself as a beloved ingredient in local cuisine.

Sicilian cuisine is a fusion of flavors from across the Mediterranean, and cocuzza has secured its spot within this mosaic. Its versatility allows it to be used in various ways, from soups and stews to fritters and side dishes. So known in Sicily always say it can be the next element of the Sicilian flag 🙂

Sicilians know a lot of ways to use it, at this time we focus on the Stew.

Sicilian Cocuzza Stew

This hearty stew combines the richness of this healthy and generous vegetable with just some extra virgin olive oil, a few tomatoes and onions, salt and pepper and some potatoes sometimes.

Let’s dive into this classic recipe that brings the tastes of Sicily to your table.

Ingredients:

  • 1 medium Cocuzza (Sicilian squash), about 2 pounds, peeled and cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 8 green olives (not essential for the traditional way of)
  • 2 medium size fresh tomatoes
  • 1 teaspoon tomato paste
  • Salt and black pepper, to taste
  • Fresh basil leaves, for garnish
  • Salty ricotta to grate on top

Instructions:

  1. Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  2. Add the minced garlic to the pot and cook for an additional 30 seconds until golden.
  3. Add the crushed tomatoes and tomato paste to the pot. Add the olives and stir well to combine.
  4. Gently add the chunks of cocuzza (Sicilian squash) to the pot.
  5. Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow steam to escape.
  6. Let the stew simmer for about 1.5 to 2 hours until the cocuzza has softened.
  7. Check the seasoning and adjust salt and pepper if needed.
  8. Once the stew is ready, ladle it into serving bowls. Garnish each bowl with fresh basil leaves and salty ricotta for an extra burst of flavor.
  9. Serve the Sicilian Cocuzza Stew with crusty bread.

Note: When we do like a main dish we use to cook potatoes together with Cucuzza. (They have more or less the same cooking time).