At 01:34 PM 7/21/2004 -0700, Diane Whitehead wrote: >I decided to Google for oca recipes and found lots, > > According to Cornucopia II, the leaves are edible. The tubers, >after a few days' drying in the sun to reduce oxalic acid, are eaten >raw, used in soups or stews, or candied like sweet potatoes. If they >are dried longer, they are eaten with honey or sugar cane as a >dessert. I'm inspired! Here's a recipe I've thought up: Camarones con Oca 1. Sauté deveined, shelled shrimp in garlic-infused olive oil. Set aside when shrimp turn pink/red. 2. Slice oca crosswise into ovals. 3. Clean and stem a handful of cilantro. 4. Mix the oca and cilantro; squeeze over them the juice of a lime. 5. Chop the shrimp roughly. 6. Mix the shrimp with the cilantro-oca-lime mixture. 7. Use the mixture to fill freshly made corn tortillas. I'm getting hungry just thinking about it - and the local oca source won't have any until next week. Jim McKenney jimmckenney@starpower.net