Oca

A tuber crop, Oxalis tuberosa, domesticated in the Andes of South America, in the region of modern Peru and Bolivia, where it has been cultivated for thousands of years alongside potato as one of the staple root crops of traditional highland Andean agriculture. Oca is grown at high altitude, tolerating cold and poor soils better than many other crops, and produces colorful, knobby tubers that are eaten boiled, roasted or, in some traditional preparations, dried and sweetened in the sun before eating. Despite its long history and continued importance in parts of the Andes, oca remains little known and little cultivated outside South America.