Oca, Cushuro, Cañihua and Tree Tomato


Preparation info

  • Difficulty


  • Serves


Appears in

Oca is a yam cultivated on the Andean plateau. Drying makes it sweeter, hence the confit. The sachatomate or tree tomato is indeed very like a tomato in appearance but is a fruit, rich in both umami and sweetness.


  • 4 oca tubers
  • 2 Tbsp. (25 ml) olive oil for cooking oca
  • oz. (100 g) cushuro
  • 1 Tbsp. olive oil for dressing cushuro
  • 2 oz. (60 g) cañihua
  • Cañihua leaves
  • Oxalis flowers

Tree Tomato Emulsion

  • 5 sachatomate (tree tomatoes)
  • 1 oz. (30 g) garlic
  • ½ cup (100 ml) olive oil


Cook oca in olive oil in a vacuum bag at 185°F (85°C) for 45 minutes. Dress cushuro with olive oil. Cook cañihua in boiling water for 8 minutes. Keep warm.

To make the tree tomato emulsion, first peel and deseed the tree tomatoes and cut them open into “tomato petals.” Roast them in an oven for 30 minutes at 300°F (150°C). Slow-cook the garlic in the olive oil to make confit. Purée the roasted tree tomato “petals” and garlic confit and emulsify with the olive oil used in the confit.

Dehydrate the cañihua leaves in an oven for 4 hours at 195°F (90°C).

With a spoon, draw lines of the tree tomato emulsion on the center of the dish, place the ocas on the top of the lines and arrange the cushuro and cañihua like a little garden.