Ingredients
On the menu
ALSO KNOWN AS... Oca has a number of names in different countries, which include: Apilla in Bolivia. Apiña in Bolivia and Peru. Batata-baroa or mandioquinha in Brazil. Cuiba or quiba in Venezuela. Hibia, huasisai, or ibi in Colombia. Macachin or miquichi in Venezuela. Papa extranjera in Mexico. Truffette acide in France. Yam in Polynesia and New Zealand, though it is unrelated to the more generally known yam.
We continue our new series looking at ingredients that may not be part of your usual repertoire, with a look at oca which is an incredibly popular tuber in South America, second only to the potato as the favourite root vegetable in Bolivia and Peru.
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hat exactly is oca? It’s a perennial plant with tubers similar to potatoes. However, these are wrinkly and very brightly coloured in red, orange, yellow, purple and pink. Depending on the variety - and there are over 50 - they have a flavour ranging from a lemon flavoured potato
to a sweet chestnut. Unlike potatoes, oca can be eaten raw, but they’re also delicious boiled, baked, steamed, stewed, grilled, fried or candied. Oca is sometimes referred to as one of the lost crops of the Incas. Strangely, despite its potential to become a globally cultivated crop, it is still enjoyed only in a few limited areas - South America, Mexico and New
Zealand, where it’s called the New Zealand yam. It is thought to be one of the oldest crops of the Andean region since tubers have been found in various early tombs there. It supplies a rich source of carbohydrates, calcium and iron - some high-protein varieties even contain more than 9% protein.
2 tbsp minced shallot 2 tsp minced garlic 2 tbsp finely chopped jalapeño pepper, or more 3 tbsp lime juice 7 tbsp olive oil
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Method: 1 Steam tubers in a tightly covered container over high heat for 20 to 25 minutes to al dente stage, then remove from heat and pour into a large work bowl. Toss with cold wine and cover. Set aside to cool.
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Oca
Oca with spicy sauce Serves 6 Ingredients: 135g oca tubers 1/4 cup cold dry white wine 45g fresh shrimp, shelled and deveined 1 tbsp flour (optional) 1 tbsp butter 1 tbsp olive oil 1/2 tsp salt 1 tsp sugar, or more to taste 2 cups chopped coriander leaves
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While the oca is cooking, shell and devein the shrimp, then dust lightly with flour (optional). Heat the butter and olive oil in a large sauté pan and cook the shrimp until lightly golden then remove from heat, lift out with a slotted spoon and combine with the steamed oca. For the dressing, coarsely puree the other ingredients and seasoning to taste. Once the oca and shrimp have cooled to room temperature, add the dressing, stir well and let it stand for ten minutes before serving.
April 2013 / The Pro Chef Middle East
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