Oca is a tuber, 3 to 10cm long. It can be eaten raw or steamed, baked or boiled after thoroughly washing to remove the dirt. However, try this tasty curry.
1 teaspoon oil
40g unsalted butter
1-2 green chillies, halved and finely sliced
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2 medium onions, halved and finely sliced
2cm fresh ginger, peeled and grated
3 garlic cloves, halved and finely sliced
2 teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon turmeric
650g oca, scrubbed and cut into chunks
300ml chicken or vegetable stock
250g spinach or other green leaved vegetable, destalked and chopped
juice of half lemon
salt and freshly ground pepper
Warm the oil and half the butter in a large saucepan over medium heat.
Once the butter stops foaming, add the chillies, mustard and cumin seeds, and cook until mustard seeds pop.
Add the onion, stir until well coated and sautee over medium heat until they start to turn golden, about 15 minutes.
Add the rest of the butter, ginger, garlic, coriander, garam masala and turmeric and cook, stirring for another couple of minutes.
Add the oca and serve for 5 minutes.
Pour in the stock and cook, covered, until the oca is tender, about 12¬15 minutes.
Stir in the greens and cook until just wilted.
Pour in the lemon juice, season if necessary and serve in bowls with a dollop of yoghurt.