The OCA is a Peruvian plant that is a root vegetable and a staple of the Andean diet. It is also known as the New Zealand Yam, and is a member of the Oxalis tuberosa family. It is native to the highlands of Peru, Bolivia, Ecuador, and Colombia, and is an important source of carbohydrates for the local population. The OCA is a versatile plant, and can be boiled, fried, mashed, or eaten raw. It has a mild, nutty flavor, and is often used in soups and stews.