We often add ocas to vegetable stews when we have them, but rarely do they get to be the star of the show. This vegan oca peanut stew changes all that and allows the ocas to shine in their own right. The ocas are simmered in a rich tomato and peanut concoction which complements their brisk lemony notes beautifully. Kale adds a splash of colour and a whole heap of additional nourishment.
CT has been interested in The Lost Crops of the Incas for a very long time. One he’s been growing over the years is oca (Oxalis tuberosa). I was recently gifted a kilo of beautifully coloured oca tubers from The Guild of Oca Breeders. This was a rare treat as I hardly ever get to try any of CT’s precious tubers. You can prepare them in pretty much anyway you’d cook a potato, but I like them best roasted. Here I give you my recipe for a quick and simple dish of chilli roasted oca with hedgerow pesto.