Peru is famous for its incredible range of potatoes. A lesser-known fact is that the Peruvian highlands are home to a great diversity of Andean roots and tuber crops in general. Many of them receive little attention outside of Peru or in other regions of the world.
History of Andean Tubers
The history of Andean tubers in Peru is deeply intertwined with the country’s cultural and agricultural heritage. For thousands of years, Quechua communities across present-day Peru and Bolivia have cultivated a wide array of storage tubers, adapting them to the diverse climates and elevations of the Andes.
These tubers were domesticated by ancient civilizations such as the Incas and have played a crucial role in their culinary traditions. Many are now considered the “lost crops of the Incas” because, despite their historical importance, they remain relatively unknown outside the Andean region.
The cultivation of tubers in Peru dates back to pre-Columbian times, with indigenous communities developing sophisticated agricultural techniques to adapt to the diverse climates and altitudes of the mountains. Today, these tubers continue to be staple foods in Peruvian and Bolivian cuisine, celebrated for their rich flavors, nutritional value, and cultural significance.
List of the Most Popular Andean Root Crops
In addition to potatoes, edible Andean tubers such as oca, lisas, canna and añu hold significant popularity in local dishes and are prominently featured in local markets. Potatoes and other Andean tubers are ancient crops that predate the Inca civilization, forming an integral part of the local diet for centuries.
Each of these offers unique flavors, nutritional advantages, and varying levels of starch, making them important ingredients in traditional Sotuh American cuisine.
Oca Plants
Oca tubers (pronounced OH-kah), scientifically known as Oxalis tuberosa, is a colorful tuberous root native to the mountains of South America, grown for thousands of years. Its vibrant hues range from red to yellowish, and its taste is slightly tangy when eaten raw, turning sweeter when cooked.
High in protein, carbohydrates, fiber, and essential vitamins and minerals, it is a versatile ingredient in Peruvian cuisine, used in soups, stews, salads, and more. These tubers are known for their ability to adapt to various environmental conditions, including high altitudes and diverse climates, making them resilient crops in the region.
Oca’s sugar content increases after exposure to sunlight and cooler temperatures, which is why the tubers become noticeably sweeter after harvest. It is often harvested after a light frost.
Lisas
Lisas (pronounced LEE-sahs), also known as ulluco, are small, elongated tubers native to the Peruvian mountains. This Andean root vegetable comes in various colors (red to yellow) and offer a unique flavor from slightly sweet to earthy, with a crisp texture.
A mamita at the local market told me that Lisas are known for their long storage life, often lasting several months when properly stored, making them an essential food source during periods of scarcity in the Andes.
They are very popular in soups and dishes such as aji de lisas. You can also eat the very nutritious leaves and stems.
Mashua Tubers
Mashua (pronounced MAH-shwah), also known as añu or Tropaeolum tuberosum, is a tuberous garden nasturtium that has been cultivated for centuries by farming families in the highlands.
I would describe its flavor as a bit peppery, with a radish-like flavor and hints of sweetness. This distinctive taste makes these species a prized ingredient in Peruvian cuisine, where it is used in many dishes, including soups, stews, stir-fries, and pickles.
It is not only valued for its edible tubers but also for its ornamental flowers, which are often grown for their wild beauty in gardens. Many gardeners appreciate mashua for its vibrant blooms and vigorous growth habit.
Succulent Yacon
These tubers (pronounced YAH-kon), scientifically known as Smallanthus sonchifolius, have a daylength sensitivity. This means that its tubers begin to develop when the days shorten, typically late in the season, during late summer or early fall. This unique growth pattern allows yacon to store energy in its tubers during the shorter days of the year, providing a valuable food source during the winter months when other crops may not be available.
Although cultivated for its sweet, juicy tubers, yacon is actually a member of the sunflower family, producing small yellow flowers that resemble miniature sunflowers.
They have a unique flavor profile, resembling a cross between an apple and a watermelon (high water content!), with a crunchy texture similar to jicama or Asian pear. The tubers contain fructooligosaccharides (FOS), a type of soluble fiber that gives them their sweet flavour while being low in calories. In addition to being consumed fresh, the tubers can be juiced, dried, or cooked.
Yacon syrup, extracted from the tubers, is a popular natural sweetener and alternative to sugar due to its low glycemic index.
Ahipa
Ahipa (pronounced ah-HEE-pah), scientifically known as Pachyrhizus ahipa, is a lesser-known Andean storage root native to Bolivia and parts of southern Peru. It produces crisp, juicy tubers with a mildly sweet flavor, often compared to jicama.
Unlike many Andean tubers, ahipa is relatively low in starch and high in water content, making it a refreshing snack when eaten raw. Traditionally cultivated by small farming communities in the Andes, ahipa is valued for both its edible roots and its ability to grow in challenging mountain environments.
Maca
The root vegetable Maca (pronounced MAH-kah) is often referred to as a superfood due to its rich nutritional profile and purported health advantages. I have only seen this medicinal plant in powder form, which can be added to breakfast meals, drinks, and other culinary preparations.
This root is believed to enhance resilience to physical and mental stress, boost energy levels, and support hormonal balance. In traditional Andean medicine, maca has been used for centuries as a remedy for various health conditions, including fatigue, infertility, and hormonal imbalances. It is also believed to enhance libido and sexual function, earning it the nickname “Peruvian ginseng.”
Achira
Achira (pronounced ah-CHEE-rah) has been cultivated for centuries by the rural community for its edible rhizomes, which can be consumed raw or cooked and have a starchy texture similar to potatoes. It is quite easy to grow.
They are often used to make flour, which is then used in baking or as a thickening agent in soups and sauces. Additionally, achira rhizomes can be dried and ground into a powder, which can be used to make bread, cakes, and other baked goods.
In addition to its culinary uses, the perennial achira has cultural significance among indigenous communities. It is often used for medicinal properties in traditional ceremonies and rituals, symbolizing fertility, abundance, and prosperity. The plant’s large, showy flowers are also used for decorative purposes and play an important role in religious ceremonies.
Mauka
Mauka (pronounced MAO-kah) belongs to the same family as quinoa and amaranth, and has a nutty flavor. It is able to thrive in the harsh climates of the Andean highlands, including high altitudes and freezing temperatures, where other crops may struggle to grow.
Its ability to survive in extremely difficult conditions has made it an important food source for Andean communities for generations.
Despite its nutritional value and perennial characteristic, mauka remains relatively unknown outside of the Andean region.
Arracancha
Arracacha (pronounced ah-rah-KAH-chah), also known as arracacia, white carrot, or Peruvian parsnip, is native to Peru, Colombia, and Ecuador. It belongs to the Apiaceae family, which includes carrots, celery, and parsley.
Arracacha is cultivated for its root, which is elongated and tapered, resembling a large white carrot. The root has a mild, sweet flavor with a hint of nuttiness, similar to a blend of celery and cabbage. It is commonly used in soups, stews, and purees, as well as roasted or mashed as a side dish.
One notable characteristic of arracacha is its versatility in culinary applications. It can be prepared in various ways, including boiling, steaming, frying, or baking. This makes it a versatile ingredient in both savory and sweet dishes.
Exploring Andean Tubers: Inside the International Potato Center
Have you heard of a seed breeding center for potatoes and other root vegetables? Tucked away in Lima, Peru, is a place buzzing with discovery and innovation in the realm of potatoes and tubers: the International Potato Center (CIP).
Despite its name, this place isn’t just about potatoes. It’s a hotspot for a variety of root and tuber crops. While potatoes and sweet potatoes take the spotlight, CIP’s mission stretches further. Researchers here delve into the potential of lesser-known Andean gems like oca, ulluco, and even yams. Through careful breeding and smart farming methods, CIP aims to unleash the full power of these crops. Purpose is to enrich the planet’s biodiversity and the lives of those who rely on them.
Learn more about Peruvian potatoes in our blog post!
Try Andean Tubers and Different Crops in Peru!
Andean tubers are a marvel of nature, boasting a remarkable range and a wealth of benefits waiting to be discovered. They are also an essential ingredient in many traditional dishes, including pachamanca – an ancient Andean cooking method in which meat, potatoes, oca, mashua, and other native tubers are slow-cooked with hot stones buried in the earth, creating one of Peru’s most iconic culinary experiences.
If you’d like to dive deeper into Peru’s fascinating food culture, consider joining a cooking class in Cusco. Many classes include a visit to a local market, where you’ll discover the incredible variety of tubers, Peruvian fruits, and ingredients that this amazing country has to offer.
Another great way to experience Peruvian cuisine is by exploring local restaurants. Check out our guides to the best restaurants in Lima and the best restaurants in Cusco, as well as our dedicated list of vegetarian restaurants in Cusco.
To learn even more about Peru’s culinary traditions, take a look at our blog posts on Peruvian corn, Peruvian street food and traditional Peruvian dishes, including the country’s most famous specialty, ceviche.
