Family Tropaeolaceae

A perennial tuber grown in the Andes, mashua is the fourth most important root vegetable in the region, behind potatoes, oca, and ulluco. Also known as añu, isanu, ysaño, and cubio, mashua has a peppery bite similar to radishes when raw, but the pungency mellows and sweetens when cooked. Preparations vary among the Andean cultures in which mashua is consumed, but stewing the tubers with meat, herbs, and other vegetables, such as corn and potatoes, is common. In Bolivia and Peru, mashua is cooked with molasses for dessert or coated in molasses and frozen for a traditional sweet treat.