1. Small, knobby tubers native to South America and used widely in the cookery of the Inca and Mayan civilizations. Ocas may be white, pink or red and have a firm potatolike flesh that can range in flavor from intensely sweet to slightly acidic. Choose firm, unblemished specimens; store in a cool, dark place for up to 1 month. Cook ocas in any manner suitable for potatoes. Also called New Zealand yam and papa roja. 2. Italian for "goose."
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.