Okay, just been and dug up a few Oca...
Now, what's your favourite ways of eating/cooking them? How shall I use them? How do they need to be prepared after digging to eating? Do they need to be left in the light before eating?
mat
I'm having some roasted tonight with chicken. Quick wash and then into the roasting tin with the chicken, a little drizzle of olive oil, small bulb of garlic cut in half, half a lemon and a generous sprinkle of taragon. Seasoned with salt and ground black pepper. Yum
Clean them well; dirt gets trapped in some of the wrinkles. I've only cooked them once, last night in a soup. I didn't time it, I just boiled them till the biggest were soft enough, and did them in a soup with lots of blended down veg - broadies, JA's, PSB - chicken, master sauce (the result of boiling meat in soy sauce) and spices.
See http://www.exoticfarm.com/chioca_rec.html (http://www.exoticfarm.com/chioca_rec.html)
for plenty of inspiration.
They can be cooked lots of ways. I like them sliced and fried with onions. If you are in a hurry, microwave them before frying. My 'Red with White Eyes' does not need to be 'Sunned' to reduce the oxalic acid - it already seems to be low, but other varieties can be different. Traditionally in South America they are used a lot in stews. And don't forget you can use them raw, grated in salads, or just to munch on.
Traditionally in NZ (where we call them yams) we just roast them - absolutely delicious! Also slice them into stir fries but mostly roasted which I think brings out the best flavour. But you do need to wash them well to get all the dirt out of the creases.
I have managed to source and grow them here but it hasn't been easy! Where did you buy your tubers from?
Quote from: Sue7 on February 06, 2010, 10:06:33
Where did you buy your tubers from?
Thanks everyone
Due - I got a few from Edulis, but they were not great quality
I got the rest (a mix of red/white/pink and orange) from ebay, and they came well wrapped and were all very good quality... cannot remember seller. The 20 ebay "tubers" cost me less than the 3 dodgy ones from Edulis.
So it seems I don't need to leave them in the sun ??? ::) for a few hours to reduce the oxalic acid?!
Can they be mashed?
I will try the few I dug yesterday tonight
Welcome to A4A Sue7... haven't tried mashing them... just stir fried, will try some raosted... :)
I have never heard about needing to leave them in the sun to reduce the oxalic acid. I can only go by what I know from all the years eating them in NZ while growing up but maybe different strands require different treatment. The tubers I bought here were a bit different in colour to the ones we had in NZ but essentially tasted the same.
To me they are definitely best roasted - brings out the nutty flavour. Make sure you roast them well - until they shrink a bit but not over do it. Hard to explain - comes with practice.
Will look on ebay for some more. Thanks for the tip
If you want some tubers drop me a PM.