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The oca or oka is a perennial plant grown in the central and southern Andes for its starchy edible tuber, used as a root vegetable.
Ocas need a long growing season, and are day length dependent, forming tubers when the day length shortens in the fall.
Ocas are fairly high in oxalates, concentrated in the skin, and traditional Andean preparation methods were geared towards reducing the oxalate level of the harvested vegetable.
Oca is a starchy root vegetable that originated around the same time as the potato in the Andean highlands of South America.
When left on a sunny windowsill for a few days oca will sweeten a bit more, at which point they are excellent raw (as well as cooked) and can be used in much the same way as jicama — in salads or as part of a raw vegetable platter.
Since oca has a much thinner skin than your average potato and is about 80% water, it makes more sense to me to keep the little tubers in the humid vegetable drawer of your refrigerator.
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