Ever stumbled upon those brightly colored, knobbly little tubers at a farmers market or specialty store and wondered what on earth they were? Chances are, you might have encountered oca! Also known by its scientific name, Oxalis tuberosa, or as the New Zealand Yam (though not actually a yam), oca is a delightful root vegetable originating from the Andes mountains of South America. It comes in vibrant shades of pink, red, orange, yellow, and even purple, adding a splash of color to any dish. But beyond its good looks, oca offers a unique, slightly tangy flavor and a wonderfully versatile texture that changes beautifully depending on how you prepare it.
Forget boring potatoes for a moment; oca is here to liven up your meals. Its inherent lemony tang, which mellows significantly with cooking, makes it an intriguing ingredient. It bridges the gap between a starchy root vegetable and something brighter, offering a pleasant alternative in many familiar dishes. Plus, incorporating different kinds of vegetables into your diet is always a good move for variety and nutrient exposure. Oca contains Vitamin C and potassium, making it a worthwhile addition to your culinary repertoire. Let’s dive into some tasty and straightforward ways to get this Andean gem onto your plate.
Getting Started: Preparing Your Oca
First things first, preparing oca is incredibly simple. Unlike some root vegetables, there’s no need for peeling! The skin is thin and entirely edible, holding color and nutrients. Just give them a good scrub under cold running water to remove any soil, similar to how you’d treat new potatoes. Trim off any fibrous roots or bruised spots. That’s it – they’re ready for action.
An interesting characteristic of oca is its oxalic acid content, which contributes to its tangy taste when raw. Traditionally, in the Andes, oca is often left out in the sun for a few days after harvest. This exposure to sunlight apparently reduces the acidity and increases the natural sweetness of the tubers. While you don’t necessarily need to sunbathe your oca, it’s worth noting that cooking methods also significantly mellow this tartness, transforming the flavor profile considerably.
Delicious Cooking Methods Explored
Oca’s versatility truly shines when you start cooking it. Its texture can range from crisp and refreshing when raw, to tender and slightly starchy when boiled, to wonderfully creamy and sweet when roasted. Here are some fantastic ways to cook oca:
Roasted Oca: Sweet, Creamy, and Irresistible
Roasting is arguably one of the best ways to experience oca, especially if you prefer a sweeter flavor profile. The dry heat works magic, concentrating the natural sugars and softening the tubers into something incredibly delicious. The slight tang transforms into a subtle background note, complementing the earthy sweetness.
How to do it: Preheat your oven to around 200°C (400°F). Toss your cleaned oca tubers (whole if small, halved or quartered if larger) with a tablespoon or two of olive oil or another cooking oil you like. Season generously with salt and freshly ground black pepper. Feel free to add other flavourings at this stage – sprigs of rosemary or thyme, crushed garlic cloves, or a pinch of chili flakes work wonderfully. Spread the oca in a single layer on a baking sheet or roasting tin. Roast for 20-35 minutes, depending on the size of the tubers. Give them a shake or turn them halfway through. They’re ready when they are tender when pierced with a fork and have lovely caramelized, slightly browned edges. The texture becomes soft and almost creamy inside. Roasted oca is fantastic served alongside roasted meats, poultry, or fish, or as part of a warm vegetable salad.
Boiled or Steamed Oca: Simple and Versatile
Boiling or steaming oca is quick and easy, resulting in a tender texture while retaining more of that characteristic lemony tang than roasting does. This method is great if you want to use oca in salads or as a simple side dish where its brighter flavour can shine.
How to do it: For boiling, place the cleaned oca in a saucepan and cover with cold water. Add a pinch of salt. Bring to a boil and then reduce the heat to a simmer. Cook for 10-15 minutes, or until tender when pierced with a fork. Be careful not to overcook, as they can become mushy. Drain well. For steaming, place the oca in a steamer basket over boiling water. Cover and steam for about 12-18 minutes, again until tender. Boiled or steamed oca can be served simply tossed with butter or olive oil, salt, pepper, and perhaps some chopped fresh parsley or chives. They are also excellent cooled and added to potato salads (or used instead of potatoes!) or mixed green salads for a pop of color and zesty flavour.
Sautéed or Stir-Fried Oca: Quick and Crisp-Tender
If you prefer your vegetables with a bit more bite, sautéing or stir-frying oca is an excellent choice. Cooking them quickly over higher heat allows them to become tender while retaining some firmness and crispness, particularly if you slice them first.
How to do it: You can sauté oca whole if they are very small, but slicing them into rounds or halves/quarters works best for even cooking. Heat a little oil or butter in a frying pan or wok over medium-high heat. Add the oca and cook, stirring frequently, for about 5-10 minutes. You want them to be tender but still slightly crisp. Add aromatics like minced garlic, ginger, or finely chopped shallots during the last couple of minutes of cooking to prevent burning. Season well with salt and pepper. Sautéed oca works well tossed with herbs, a squeeze of lemon juice (to enhance its natural tang), or even a dash of soy sauce in a stir-fry mix with other vegetables like bell peppers, snow peas, and broccoli.
Mashed Oca: A Tangy Twist on a Classic
While perhaps less common, you can certainly mash oca. Cooked until very tender (boiling is usually the best method for this), they mash reasonably well. However, due to their flavour profile, they can be quite tangy when mashed alone. Many people find mixing mashed oca with mashed potatoes (perhaps a 50/50 ratio) provides a delicious balance – the familiar comfort of potato mash with an added vibrant color and subtle zesty kick.
How to do it: Boil the oca until very tender (this might take slightly longer than just boiling until fork-tender, perhaps 15-20 minutes). Drain extremely well – excess water can make the mash watery. Mash using a potato masher or ricer. Mix in butter, milk or cream (optional), salt, and pepper to taste. If combining with potatoes, mash the potatoes and oca separately first, then combine them. This allows you to control the texture and seasoning of each component before mixing.
Raw Oca: Crisp, Tangy, and Refreshing
Yes, you can eat oca raw! This is where you’ll experience its full tangy potential. The texture is crisp and juicy, somewhat like a water chestnut or a slightly less peppery radish. Thinly sliced raw oca adds a fantastic crunch and zesty bite to salads and salsas. Its vibrant color also makes any dish look instantly more appealing.
How to do it: Simply wash the oca thoroughly and slice it thinly using a sharp knife or a mandoline. Add the slices to mixed green salads, grain salads, or slaws. They pair particularly well with ingredients that balance their tartness, such as sweet fruits (apple, pear), creamy avocado, or a slightly sweet vinaigrette. You can also chop them finely and add them to fresh salsas for a unique texture and flavour dimension.
Oca, much like rhubarb or spinach, contains naturally occurring oxalic acid, which contributes to its tangy taste when raw. While perfectly fine for most people in moderation, those prone to kidney stones or with specific dietary restrictions regarding oxalates may wish to consume raw oca sparingly. Cooking oca significantly reduces the oxalic acid content. Always listen to your body and enjoy variety in your diet.
Flavour Pairing Ideas
Oca’s unique flavour profile makes it fun to experiment with pairings. Here are a few ideas to get you started:
- Herbs: Parsley, chives, cilantro, thyme, rosemary, mint
- Spices: Black pepper, chili flakes, paprika (smoked or sweet), cumin, coriander seed
- Acids: Lemon juice, lime juice, white wine vinegar
- Fats: Olive oil, butter, rapeseed oil
- Dairy/Creamy: Feta cheese, goat cheese, crème fraîche, yogurt
- Other Vegetables: Potatoes, sweet potatoes, carrots, parsnips, leafy greens, bell peppers, onions, garlic
- Proteins: Roasted chicken, grilled fish, pork, lentils, beans
Finding and Storing Oca
Oca is typically harvested in late autumn or winter. Depending on your location, you might find it at well-stocked farmers’ markets, specialty grocery stores, or through suppliers specializing in unusual vegetables. When buying, look for firm tubers with bright, unblemished skin. Avoid any that feel soft, spongy, or look shriveled. Store oca loosely in a paper bag or in the vegetable drawer of your refrigerator. They should keep well for several weeks, if not longer, when stored properly in cool, dark conditions.
Embrace the Oca!
Oca is a truly rewarding vegetable to explore in the kitchen. Its cheerful colors, unique tangy flavour that sweetens upon cooking, and surprising versatility make it a standout ingredient. Whether you roast it until creamy, boil it for salads, sauté it for a quick side, or slice it raw for a zesty crunch, oca offers a delightful departure from the everyday. Don’t be intimidated by its unfamiliar appearance; give oca a try and discover your own favourite way to prepare this wonderful Andean treasure.
