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Oca is a firm small waxy crinkled tuber with a tangy, acidic nutty flavor. Their shiny skin range from red to white, and its inner flesh is white. Because of its acidic taste they have been known as potatoes that don’t need sour cream. But not all taste acidic, others say they taste fruity in flavor.
They can be baked, boiled, roasted, mashed, or used in any dish calling for potatoes. Delicious roasted with other vegetable and meats, oca is frequently eaten with roasted lamb in New Zealand. Also, it is used for pastries and making jelly.
Originally oca came from the Andes and was grown at 9,000-13,000 feet. It was brought to New Zealand in the 1860's. Oca is grown in South America and now it is commercially grown in New Zealand. It is said the oca brings a “lost cuisine” back to life.
Oca is native to the ancient cuisines of the Andes in South America and was grown throughout the Inca and Mayan civilizations.
Oca from Melissa’s is hand-selected for excellent quality. Look for firm, well shaped and fairly colorful smooth potatoes. Avoid potatoes that have large black scars or any white discolorations. Also avoid potatoes that show signs of sprouting, wilting, or decay. Store in a cool, well-ventilated area rather than refrigerate.
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