Oca potato

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About Oca Potato
Oca potatoes are also known under the name of oxalis tuberosa plant. These potatoes have been the staple aliment in historical times, especially in the Andean culture, in the pre-Columbian times. Back then, oca potato served for making the traditional breads. Oca potato has a firm texture and it is medium in size – this is why it can be used for numerous recipes. Oca plantations produce 35 to 55 tons of tubers per hectare and some single plants can get to 4 kilograms. Oca is grown even at really high altitudes, until 4000 meters, as it is more resistant in cold conditions than other species of potatoes. The most impotent problem that affects the oca plantations is the oca weevil, which can destroy entire plantations in short amounts of time. There are many ways to prepare oca potato: boiling, steaming, stewing or frying. Oca potato is mainly included in salads, which are served as garnishes and as main meals, or it is served fried in round and thick pieces or oven baked and topped with spices.

Oca Potato Nutrition

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