Oca (aka Apilla, New Zealand Yams) are a colorful, starchy variety of tuber that are an important staple in the Andes (and have been since the Inca and Mayan empires). They offer a similar flavor to potatoes, though slightly sour/acidic, and can be eaten raw (crunchy texture) or cooked (starchy or mealy texture).
Store oca as you would potatoes - in a dark, cool, dry place.
RECIPES & TIPS
Oca can be eaten raw (often with salt, lemon, and chili powder) or cooked (boiled, baked, mashed, or fried) with the skins on or off. Use oca as an exciting potato substitute, or pair it with colorful heirloom potatoes to introduce even more color and contrasting textures to your starch. A good starch choice for any roasted meat dish, in New Zealand they particularly enjoy oca with roasted lamb.
In some parts of South America oca is pickled, dried, or candied. It can also be used in jams and pastries.