The English name for the oca plant is “New Zealand yam.” This name is derived from the fact that oca is commonly grown and consumed in New Zealand. The term “yam” is used to describe the tuberous nature of the plant’s edible part, which is similar to other tuber crops like potatoes. However, it is important to note that oca is not a true yam, as yams belong to a different botanical family.
The name “oca” itself is derived from the Quechua language, which is spoken by indigenous people in the Andean region where this crop originated. Oca has been cultivated in the Andes for centuries and is still an important staple food for many communities in Peru, Bolivia, and Ecuador.
In addition to “New Zealand yam,” oca is also known by various other names in different regions. For example, it is called “ibia” or “quiba” in Colombia, “truffette acide” in France, and “papa extranjera” in Venezuela. These names reflect the diverse cultural and linguistic influences on the plant as it spread to different parts of the world.
Personally, I have had the opportunity to grow oca in my own garden, and it has been a fascinating crop to work with. The plant itself is quite attractive, with clover-like leaves and small yellow flowers. It grows well in cooler climates and can tolerate frost, making it a suitable option for gardeners in temperate regions.
One of the unique characteristics of oca is its wide range of tuber colors, which can include red, pink, orange, yellow, and even purple. This adds a vibrant and visually appealing element to the garden. Harvesting oca tubers is also an exciting experience, as they often hide underground and require careful digging to uncover.
As for its taste, oca has a tangy, citrus-like flavor that sets it apart from other root crops. It can be eaten raw, but is more commonly cooked or roasted to soften its texture and enhance its taste. Oca can be used in a variety of dishes, including soups, stews, stir-fries, and salads. Its versatility in the kitchen makes it a valuable addition to any culinary repertoire.
The English name for the oca plant is “New Zealand yam.” However, it is important to acknowledge the plant’s cultural significance and use its original Quechua name, “oca,” whenever possible. Growing oca in the garden can be a rewarding experience, as it offers not only a unique and colorful harvest but also a taste that is distinct from other root crops.
