The scientific name of chocho is lupinus mutabilis sweet. This legume is native to the South American Andes. The hulled and cooked seeds are used by Ecuadorians as food and as a medicinal plant. It grows at over 3,850 meters above sea level and can be found from Venezuela to Chile. Spanish chroniclers recount that the Incas valued chocho in their diet. It was so important for the Incas that the Spaniards taxed this food. Today, it is known that these seeds provide an ideal diet, rich in essential proteins and minerals.
A seed with superpowers
Traditionally, chocho has been considered highly nutritious due to its high content of proteins, fats, calories, and alkaloids that prevent its direct consumption, as these are eliminated in processing. Other important nutritional components in chocho include minerals, notably metals such as iron, magnesium, and zinc, which combat nutritional deficiencies in humans. Through chemical analysis, it has been clearly defined that the seed of chocho contains a large amount of quinolizidine alkaloids, such as sparteine and lupanine, which have toxic effects on the central and peripheral nervous system, similar to an anticholinergic, and are useful for managing symptoms in patients with chronic asthma and persistent symptoms. Additionally, this grain is rich in omega 3 and 6 fatty acids, and some even compare it to virgin olive oil.
A special chocho to treat diabetes
Since 2006, a group of Ecuadorian scientists has been promoting a treatment for diabetes that involves the intake of a special type of chocho. The diabetic treatment with this seed contains active principles that help reduce blood sugar levels, in addition to medications, which can have adverse effects. The scientists explain that in the 1940s in Italy, it was demonstrated that consuming chocho increased insulin release into the bloodstream to lower blood glucose levels. Building on this, the Ecuadorian research team analyzed the properties of chocho and conducted tests with people. Early experiments showed that blood glucose levels in pre-diabetic individuals returned to normal ranges. Buoyed by these positive results, researchers developed crunchy chochos, which retain the active principles and proteins of the food, but with a more pleasant presentation and flavor. Patients should consume 20 or 30 minutes before lunch to follow the treatment properly.
Various ways to enjoy choco
In Quito markets, people buy “toasted chochos” as a mid-morning or lunch snack. The popular “cebichocho” is a typical dish made with chochos, toasted corn, tomato, lime, chifles, and cilantro. There is also “chochos with toasted corn,” which consists of a mixture of these seeds with toasted corn and a slice of lime; the “jami of chochos,” a kind of creole salsa, can be added to any empanada or bowl of greens, and pairs well with any meat—really, it is versatile. Even during Lent, the traditional soup is “fanesca,” where the main ingredient is chochos. Many other recipes include chocho, such as pepian, juice mixed with papaya, and choco with orange. Actually, the Incas’ tradition of combining them with potatoes continues today, and fruit combinations are also popular, especially with lemon or orange, which helps maximize mineral absorption and stimulates hemoglobin formation. These seeds are excellent as an appetizer with beer, soda, or wine, just like olives.
With all its properties, and thanks to how delicious and versatile it is, chocho is on its way to becoming the next super food according to leading Ecuadorian agricultural experts.
