We have the Incas to thank for many of today’s hottest superfoods. Quinoa took the world by storm, rising from an unknown oddity to ubiquitous healthy staple seemingly overnight. Cassava is now the backbone of countless gluten-free baked goods, not to mention the darling of those following a paleo protocol. Maca, lucuma, and camu camu are all held in high esteem for flavoring desserts and creating natural supplements alike. Still, that’s only a fraction of the unique edible gifts Peru has to offer. Currently little known outside of South America, ocas may be next to make an appearance on that star-studded playbill.
What Are Ocas?
Though the comparisons are unavoidable, ocas are NOT just another type of potato. Also known as uqa in Quechua, the oca is a root vegetable native to the Andes, where its been grown since before known civilization. The tubers come in a wide range of shapes and sizes, but they are typically elongated and finger-like, ranging from 1 centimeter to 4 inches in length. (Pictured here are the smallest variety around, sometimes described as “mini” or “baby” ocas.)
Their skin is bumpy and comes in vibrant colors like red, yellow, orange, purple, and pink. The very same crop can yield a full spectrum sunset or just one shade. The leaves and flowers of the oca plant are also edible and can be used in salads or stir-fries, but are nearly impossible to export given their fragility.
Taste The Rainbow
Although color isn’t an indicator of flavor, not all ocas taste the same. The specific flavor profile can vary depending on the variety and how they are cooked. Complex and multifaceted, the taste can be described as combination of four primary elements:
- Sweet: Similar to sweet potato or butternut squash, with a a heightened perception of the natural sugars.
- Sour: A slight tartness, similar to green apples or raw rhubarb, which adds a refreshing note.
- Nutty: A hint of nuttiness, like chestnuts or hazelnuts, adding depth.
- Earthy: As you might expect from a root vegetable, similar to white potatoes or gold beets.
How To Eat And Cook With Ocas
Raw ocas are truly special; crisp and crunchy, with a slight snap when bitten, they make a stunning addition to a plate of dip and crudités. Though also fabulous when cooked, they begin to lose some of their defining characteristics that set them apart from supermarket spuds. Their colors become muted with heat and time, though that can be mitigated somewhat by using more acidic ingredients (lemon juice, vinegar, tomatoes) to preserve the volatile anthocyanins.
To reiterate, ocas are not potatoes, but they can be prepared any way you would cook potatoes.
- Boiling: This is a simple and effective method, resulting in a soft and tender texture. Cook whole ocas in boiling water for 10-15 minutes, or until tender when pierced with a fork.
- Roasting: Roasting brings out the natural sweetness and creates a crispy exterior. Preheat oven to 425 degrees, toss ocas with olive oil and herbs, and roast for 15-20 minutes, or until golden brown and fork-tender.
- Sautéing: Sautéed ocas are another delicious option. Heat oil in a pan over medium heat, add chopped ocas, and cook for 5-7 minutes, or until slightly softened. Add other ingredients like onions, peppers, or spices for added flavor.
- Frying: Ocas can be deep-fried for a crispy snack or side dish. However, this is the least healthy option due to added fat.
- Mashing: Mashed ocas are a smooth and creamy side dish. Boil ocas for 20 minutes until soft, then mash with vegan butter, non-dairy milk, and your favorite seasonings.
Recipe Ideas
What sets ocas apart from your average taproot is their versatility. Most focus on their savory applications, but they’re equally appealing when used in desserts. That means they’re fantastic…
- Candied, either by plunging them into hot caramelized sugar and let set, or tossed with aquafaba and coarse sugar.
- On top of yogurt or smoothie bowls.
- Tossed into fruit salads as well as leafy green salads.
- Baked into focaccia or used as a topping for flatbreads and pizzas.
- Mixed with diced potatoes and pan-fried as hash browns.
- Lightly simmered in soups or stews.
- Canned, either as pickles or sweet preserves and jam.
Keep An Eye Out For Ocas
With their unique flavor profile, diverse textures, and vibrant colors, ocas offer a wholly satisfying adventure for your taste buds. From simple raw snacks to creative culinary uses, this ancient Andean root vegetable is poised for a modern comeback.