The Andean Staple is a term used to describe the crop of OCA (Oxalis tuberosa), a root vegetable native to the Andes Mountains. OCA is an important part of the traditional diets of many people living in the Andes, and is often eaten boiled or roasted. It is also used to make a variety of dishes, including soups, stews, and salads. OCA is a highly nutritious food, containing high levels of vitamins A, C, and E, as well as calcium, iron, and potassium.