To prepare the "bocas" (as hors d'oeuvres are called in Panama) of
pejibaye, boil them in salted water for half and hour and peel.

Cut in half, discard the pit and fill the cavity with mayonnaise or butter.

The nutty flavored fruit which is available from September to December,
has the meaty tasste of sweet potatoes or chestnuts and a slight flavor
of peanuts. It is especially good as a snack with cold drinks.

From the Panama Canal Review , November 1969