Oca - New Zealand Yam Oxalis tuberosa (Oxalidaceae) is a perennial herbaceous plant that overwinters as underground stem tubers. These tubers are known as uqa in Quechua, hispanicized oca, as New Zealand yam and a number of other alternative names. The plant was brought into cultivation in the central and southern Andes for its tubers, which are used as a root vegetable. The plant is not known in the wild, but populations of wild Oxalis species that bear smaller tubers are known from four areas of the central Andean region. Oca was introduced to Europe in 1830 as a competitor to the potato and to New Zealand as early as 1860. In New Zealand, oca has become a popular table vegetable and is simply called yam. - from Wikipedia Alternative names Apilla in Bolivia Apiña in Bolivia and Peru Batata-baroa or mandioquinha (literally, “little mandioca”) in Brazil, a name shared with the unrelated arracacha Cuiba or quiba in Venezuela Hibia, huasisai, or ibi in Colombia Macachin or miquichi in Venezuela Papa extranjera in Mexico Truffette acide in France Yam in many other places, such as Polynesia and New Zealand, where the Dioscorea vegetables known elsewhere as yams are generally very uncommon.