Oca – Colorful and Tasty

 

This beautiful tuber is sweet, especially if kept under the sun for a couple days before cooking, just like mashua. Its starch content is low, giving it a less floury texture than potatoes, and it is so versatile that it can be used in sweet or savory dishes alike.

There’s no need to peel it and you can steam tit, boil it, roast it or saute it. You can also make a gratin with layers of oca, cheese, and other tubers, or mash it instead of potatoes whenever you want a comforting meal.

Posted on - Leave a Comment -
Filed Under: Ingredients , , , ,

Rocoto (Andean chili pepper)

Sweet Pepino - Refreshingly unique

Chicha de Jora, beer from the Andes


Speak Your Mind

*