Papas Rojas. Papas Marruecas, et al

Looking somewhat like a stubby wrinkled carrotlike vegetable, cherry red oca offers a very agreeble flavor that has a just right balance between sweet and slightly acidic. Round or elongated, firm-fleshed and quite gourmet, this tuber is becoming a hit on the culinary scene at fine restaurants...
Native to the Andean Highlands of South America and discovered around the same time as the potato, oca, pronounced "oh-KAH" is of the genus Oxalis tuberosa and considered to be one of the lost crops of the ancient Incas. Oxalis is derived from the Greek word oxys, meaning sharp, describing the sour acidic juice of the plants. A member of the Oxalidaceae or wood sorrel family, originally the species was Oxalis Acetosella Linnæus and called wood sorrel because it thrives in forests. Only recently has this starchy tuber found its way to markets other than in its ancestral home. Possibly reaching gourmet status, ocas show brilliant colors and offer a very pleasant flavor with a sweet-acidic overtone. Some varieties are so exceptionally sweet that they taste like a fruit rather than a tuber.