New Zealand Red Yams are actually Oca, a tuber that originates from the high altitudes of the South American Andes. They arrived here on whaling ships in the mid 1800s and were happily adopted by the locals.

These tasty little tubers are pink-red in colour with a slightly shiny and ribbed surface, that does not need to be peeled. They are small, about the size of a thumb. Red yams can be eaten raw but can be a bit tangy. Their natural sweetness comes out when cooked and are most commonly roasted. They are very versatile and can also be steamed, boiled, mashed, or sliced and added to stir fries or coconut-based curries. They have a mild, earthy flavour that takes on flavour of the seasonings used. Try roasting them with sea salt and lime or Italian herbs and olive oil or even a coating of honey.