The most common oca, the Sunrise oca, pronounced "oh-KAH", is one of the most versatile varieties in the kitchen with its dual culinary personality. It has a nice balance of sweetness and acidity. This unusual tuber is delicious raw or cooked. When first harvested, the flavor can be quite sour but after a few days in the sun the acidity is greatly reduced. The texture of the Sunrise oca is firm and one of the sweeter varieties available (sweeter than the Rose Pink oca).

Nutritional Value

An excellent source of carbohydrates, ocas provide a source of dietary fiber, calcium and iron.

Serving Ideas

Grate or slice raw, unpeeled oca to add color and flavor to mixed green salads. Boil or steam and toss with lightly sauteed shrimp and a vinaigrette. Stews and soups especially love this tuber's texture and taste. Make oca chips or unusual fries for snacking. To store, refrigerate in a crisper drawer or keep cool and dry at room temperature.

Geography/History

While similar to a potato in texture and culinary use, ocas are technically a tuber. In the last twenty years oca has found the climatic conditions in New Zealand very compatible. Now commercially cultivated there and exported to other markets, the culinary world is eager to get to know and enjoy this exceptional edible tuber. Never grown from seed, oca is propagated by planting whole tubers. Grown like potatoes, the yield of ocas though is much greater. Harvested like potatoes, ocas are much more fragile and require careful handling. Even though the plants are cold hardy, freezing temperatures kill the foliage but the vigorous tubers will regenerate. Other names include sorrel, kao and New Zealand yam.

Seasons/Availability

Sunrise oca is typically available beginning in spring to early fall.