Originating in West Africa, these funny-looking cukes can be pickled, eaten raw, or cooked like zucchini. Try them in the Brazillian stir-fry recipe at the end of this article.
Pickled burr gherkins are similar in flavor and texture to French cucumber gherkins, though slightly less bitter.
In the Bahia region of Brazil, burr gherkins are called maxixe (mah-SHEE-shay) and they form the most important ingredient in a traditional dish called maxixada (mah-shee-SHAH-dah).
Burr gherkins aren’t just for pickling. They can be cooked like squash and served in a variety of dishes.