Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Peruvian Oca (Oxalis tuberosa), also known simply as oca, is an ancient Andean tuber crop native to the high Andes of Peru, Bolivia, and surrounding regions. It is the second most important tuber in the Andes after the potato and has been cultivated for thousands of years, likely predating the Inca civilization. The plant is a perennial herbaceous species in the wood-sorrel family (Oxalidaceae), with clover-like leaves above ground and colorful, waxy tubers below. The tubers come in vibrant shades including white, yellow, orange, pink, red, and purple, and have a tangy, lemony flavor when raw (similar to a crisp carrot with citrus notes) that becomes milder, nutty, and slightly sweet when cooked — often compared to potatoes with a hint of sour cream or winter squash. Oca is hardy, frost-tolerant, and traditionally eaten boiled, roasted, baked, or sun-dried to enhance sweetness. It remains a staple in Andean home gardens and markets, valued for its nutritional content and genetic diversity. In some places outside South America, it's known as New Zealand yam.
🥗 Product Recipe (English)：
Here are some delicious and practical Oca recipes (秘魯奧卡 / Peruvian Oca recipes). Oca can be eaten raw (crisp and lemony-tangy, like a sour carrot) or cooked (milder, nutty, potato-like with a subtle sweetness, especially when roasted or boiled). No peeling is needed—just scrub well. These draw from Andean traditions and modern adaptations, keeping things simple and accessible.
Here are colorful raw Peruvian Oca tubers in vibrant shades of yellow, pink, red, and orange:
1. Simple Roasted Oca with Garlic and Herbs (最簡單的香烤奧卡)
A classic, easy side dish that highlights Oca's natural flavors—crispy outside, soft and nutty inside.
Ingredients (serves 2-4):
- 500g fresh Oca, scrubbed and halved (or left whole if small)
- 2-3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh thyme or rosemary (or dried)
- Salt and black pepper to taste
Instructions:
- Preheat oven to 200°C (400°F).
- Toss Oca with oil, garlic, herbs, salt, and pepper.
- Spread on a baking tray in a single layer.
- Roast 25-35 minutes, turning halfway, until golden and fork-tender.
- Optional: For extra Andean sweetness, sun-dry sliced Oca for a day or two first (reduces acidity).
Here’s a beautiful example of roasted Oca—golden, caramelized, and colorful:
2. Tangy Raw Oca Salad (生食奧卡沙拉 – 清新酸爽)
Perfect for hot days; the raw crunch and lemony tang shine here.
Ingredients (serves 2-3):
- 400g Oca, thinly sliced (use a mandoline for even slices)
- 1-2 tbsp fresh lemon or lime juice
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley or coriander
- Optional: Thinly sliced red onion, chili flakes, or a dash of hot sauce for Peruvian flair
Instructions:
- Toss sliced Oca with lemon juice, oil, salt, and pepper in a bowl.
- Let marinate 10-15 minutes to soften slightly and meld flavors.
- Sprinkle with herbs and serve fresh as a side or appetizer.
3. Chilli Roasted Oca (辣烤奧卡 – 帶點辣味的變奏)
A flavorful twist with heat—great as a snack or side.
Ingredients (serves 2-4):
- 500g Oca, scrubbed
- 2 tbsp olive oil
- 1-2 tsp chili flakes or powder (adjust to taste)
- Salt and pepper
- Optional: Serve with a pesto or yogurt dip
Instructions:
- Preheat oven to 200°C.
- Toss Oca with oil, chili, salt, and pepper.
- Roast 25-35 minutes until crispy-edged.
- Pair with greens or as a potato alternative.
4. Oca Latkes / Fritters (奧卡煎餅 – 酥脆版)
Fusion style: like potato pancakes but with Oca's unique tang.
Ingredients (makes 8-10 small):
- 400g Oca, grated
- 1 small onion, grated
- 1 egg (or flax egg for vegan)
- 2-3 tbsp flour (or chickpea flour)
- Salt, pepper, optional spices (cumin or paprika)
- Oil for frying
Instructions:
- Squeeze excess liquid from grated Oca and onion.
- Mix with egg, flour, and seasonings.
- Heat oil in a pan; drop spoonfuls and flatten.
- Fry 3-4 minutes per side until golden and crisp.
- Serve with sour cream, yogurt, or salsa.
Oca works in soups, stews, curries, or mashed like potatoes.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
