OCAs

Ocas is a plural term that can refer to different things depending on the context. In Spanish, ocas is the plural of oca, meaning goose, a waterfowl. In botany and regional cuisine, oca also refers to the edible tuber Oxalis tuberosa, a root crop native to the Andes. The two uses are distinct and derive from different linguistic roots.

As geese, ocas are domestic forms of waterfowl kept for meat, eggs, and feathers. Domestic geese, often categorized as Anser anser domesticus, are raised on farms and in backyards in many regions. They tend to be larger than ducks, with long necks and broad bodies. Geese are often social, form flocks, and forage on grasses and grains. They may be kept for longer periods and can contribute to weed control and landscape maintenance in some settings.

As a tuber, the oca is a root vegetable in the Oxalis genus. It is native to the Andean highlands, particularly in Peru and Bolivia, and is cultivated in other temperate regions for edible tubers. The underground tubers come in colors such as yellow, orange, purple, or red, with a creamy interior. Raw oca often has a tangy, lemony flavor, while cooking tends to mellow and sweeten it. The tubers can be prepared in much the same ways as potatoes—boiled, roasted, fried, or mashed—and they store relatively well when kept cool.