Peruvian gastronomy is going through a boom period, with a profile characterized by miscegenation and the influence of the cuisines of Africa, Spain, Italy and Japan. The richness of its ingredients, especially its numerous types of tubers, stands out worldwide. Between these, the goose It stands out for its unique characteristics and its consolidation in the puna of the central Andes, about 3 thousand meters above sea level.
This tuber, scientifically known as Oxalis tuberosa, also has names such as “goose potato”, “ibia”, “lamaki”, “rubio” and “red potato”.
Goose is remarkably resistant to low temperatures, up to 5 °Cwhere other crops fail to survive and was cultivated by ancient civilizations that understood its resistance, its unique flavor and his valuable nutritional contribution.
Since ancient times, the goose It was an essential component of the diet of the inhabitants of the Andes. Widely cultivated in Peru, Argentina and Bolivia, this tuberous plant adapted to the poor soils and extreme temperatures that characterize high mountains. Its cultivation is carried out with traditional techniques that were transmitted from generation to generation, ensuring not only the survival of the species, but also its continued adaptation to changing environmental conditions.
Andean farmers value oca for its ability to guarantee stable and reliable production, even in periods of drought or frost. Although its ripening cycle is longer than that of the potato, the goose compensates for this characteristic with greater resistance to diseases and a lower need for external inputs, which makes it a sustainable and economical option for rural communities.
In the research titled “Mashua: Nutritional composition, chemical characteristics, bioactive compounds and beneficial health properties”the origin of the mashua is traced between the years (650-1350 a.p.) in the sediments of the Huachumachay cave, located in the valley of Jauja in Peru. In the representations of the Nazca culture, which date back to 1,000 BC, there is evidence of the presence of “black gold”, along with other tubers such as potatoes, goose and olluco.
The goose is presented in a variety of colors and flavors that reflect the diversity of the Andean ecosystems. From yellow to deep purple, these tubers not only differ visually, but also in texture. Some varieties, such as yellow and red, have a slight acid touch which makes them ideal for traditional dishes such as ají de gallina or parboiled. In contrast, purple varieties offer a sweet tasteperfect for preparations, desserts or accompaniments.
In nutritional terms, goose is recognized for its high content of complex carbohydrates and dietary fiber, essential elements for a balanced and healthy diet. In addition, it is a moderate source of protein and contains B complex vitamins, vitamin C, phosphorus and zinc, vital nutrients for the optimal functioning of the body.
Regular consumption of goose can benefit your health in various ways. Its high fiber content favors digestion and intestinal health, reducing the risk of gastrointestinal diseases. In addition, its antioxidant profile, thanks to the presence of vitamin C, helps protect cells from damage caused by free radicals, thus promoting health. cardiovascular and general well-being.
Despite his multiple benefitsIt is important to mention that goose contains oxalic acid, a compound that can be problematic for individuals susceptible to the formation of kidney stones. However, simple measures such as sun exposure and proper peeling can significantly reduce its concentration, making this tuber safe and healthy for most people.
The versatility of the goose in andean cuisine It is notable. From traditional dishes to modern adaptations, this tuber is prepared in various ways to satisfy local and international tastes. In its most basic form, it is cooked like potatoes, parboiled or accompanied by chili.
The goose sucka recipe native to the Laraos district and shared in the book “Flavors, preserving the gastronomy in the Nor Yauyos Cochas Landscape Reserve”.
Ingredients
- 1 kilogram of yellow or white goose
- 500 grams of potatoes
- 2 corn
- 500 grams of green beans
- 150 grams of cheese
- 10 milliliters of milk
- 3 liters of water
- Salt to taste
- 1 branch of chopped culandro
Preparation
- Clean the goose, wash it and chop it.
- Bring three liters of water to a boil and add the chopped goose, the chopped potato, the corn in pieces and the peeled green beans and let it boil for 30 minutes.
- Add the milk and the cheese, chopped into small squares, to the preparation.
- Adjust the seasoning, add the chopped cilantro and serve hot.
In countries like New Zealandwhere it was introduced in the 19th century, oca gained popularity as an exotic ingredient appreciated for its unique flavour and culinary properties. There, it is consumed boiled, roasted or fried, adapting to new gastronomic contexts without losing its Andean essence.
