2

votes

Has anyone eaten oca or yacon?

Answered on August 19, 2014
Created December 17, 2011 at 10:43 PM

Wondering what they taste like and whether they might be a good addition to a paleo/primal diet. Seems like tubers could be a decent non-grain staple that could be home-grown - I'm considering growing them next year. Apparently they are similar to potatoes: http://www.realseeds.co.uk/unusualtubers.html

4b911b2e3c5d07e4688ba4c753bc3b3c

(35)

on December 18, 2011
at 08:47 PM

Great to get these tips on cultivation, thank you. I'm in the UK so could buy from the site I linked to; I've bought from them before which is how I came across these.

4b911b2e3c5d07e4688ba4c753bc3b3c

(35)

on December 18, 2011
at 05:20 PM

Thank you all for such great informative answers!

77877f762c40637911396daa19b53094

(78467)

on December 18, 2011
at 02:45 AM

Those look interesting. I wonder if there is a more local source since the price was in pounds.

B6114a1980b1481fb18206064f3f4a4f

(3924)

on December 18, 2011
at 02:17 AM

I checked out the website and I'm intrigued! Looks like they'd be fun to grow.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 17, 2011
at 11:31 PM

Thanks, that's good to know because I'm nuts for water chestnuts also.

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5 Answers

3
518bce04b12cd77741237e1f61075194

(11577)

on December 17, 2011
at 11:27 PM

I have tried both of these actually, only one time and in the same meal! I noticed on the site it says they are from South America- my mom remembers having these as a kid in Hawaii, not sure if they are popular there or if it was just my mom's foster parents that were into them! When we visited her foster parents in Hawaii a couple years ago, they cooked these for us, along with some other tubers and, of course, pork.

I particularly liked the oca, we had it boiled with roasted garlic and olive oil, there was definitely a lemon-y flavor to them, the combination of lemon/garlic/olive oil reminded me of a greek potatoes dish roasted with lemons. Very good, they were very memorable! Very potato-y texture, but of course the lemon. If you like sorrel, you will like the flavour of oca.

The yacon was very crunchy and quite sweet, reminded me of the texture of water chestnuts or jicama. This one was less memorable for me, but my mom said it was one of her favourites (she's nuts for water chestnuts too), they used to have it in stir fries with bok choy all the time when she was little.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 17, 2011
at 11:31 PM

Thanks, that's good to know because I'm nuts for water chestnuts also.

2
0e9ddbd345ed53954d2c3eb4edc954c9

on December 18, 2011
at 01:03 AM

Oca is delicious.

I grew it for about three years in a row but haven't this past couple, I'll need to get back to it.

The plants can be hilled up like you do for potatoes to get more tubers.

The BIG trick after harvesting (when the plants have died back) is to expose the tubors to light for 10 days or so. I leave them on a tarp on our veranda. This makes a huge difference to the taste.

It's a very simple and easy plant to grow, you just need to find a place in your country to order the seed tubers from.

4b911b2e3c5d07e4688ba4c753bc3b3c

(35)

on December 18, 2011
at 08:47 PM

Great to get these tips on cultivation, thank you. I'm in the UK so could buy from the site I linked to; I've bought from them before which is how I came across these.

1
8508fec4bae4a580d1e1b807058fee8e

on December 18, 2011
at 02:34 AM

Yacon is a tubur and relative to the sunflower and Jerusalem artichoke.

You might want to avoid yacon syrup which has high fructose like agave!

http://carlaspacher.com/2010/04/14/yacon-syrup/

Also for those avoiding FODMAPS - some people have issues with fermentable oligosaccharides like Yacon

http://www.archevore.com/panu-weblog/2011/2/5/fodmaps.html http://en.wikipedia.org/wiki/Yac%C3%B3n

But otherwise the tuber seems okay to eat from time to time.

The fructose content in the tuber appears to be under 20% http://www.bulbnrose.org/Heredity/sunflowerXchoke/sunflowerXchoke.html

0
7d01d86c539003eed77cf901bf037412

(1076)

on December 18, 2011
at 04:05 AM

Oca are widely available here in New Zealand, where very confusingly we refer to them as "yams" -- blame the dude who introduced here from South American decades ago. You can boil, steam or roast them. Nice kinda nutty flavour, texture is firm, interesting colours, and I believe they're high in vitamin C. Go for it, I say.

0
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 17, 2011
at 10:51 PM

Interesting! I had never heard of either food. If no one else has experience, you'll have to update us on how well they grow and how you react to the taste.

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