Ulluco is a South American tuber with a nutty flavor that is used in various dishes. It is becoming popular in other parts of the world due to its nutritional benefits and easy preparation. Ulluco was once a lost crop of the Inca civilization.
Ulluco is a type of tuber, or thick edible root, that comes from South America. Some have compared ulluco to potatoes, although they never need to be peeled and have a nutty flavor. In South America, roots are prepared in a number of ways in a variety of dishes, similar to the way potatoes are used in North America and Europe.
The original home of the ulluco is the Andes region of South America, located in both Peru and Bolivia. The popularity of the root has spread to surrounding areas of the continent and has become a staple in many traditional South American dishes. The root is commonly used to thicken stews, is marinated in hot sauces, or mixed with meats. Due to the root’s popularity, other areas of the world are beginning to explore growing ulluco, including New Zealand and Great Britain.
The appearance of the ulluco varies between different strains. Some are rounded, like potatoes, while others are long and thin. The roots come in various colors, including yellow, brown, white, red, and green. In fact, some varieties have two colors on the outside, sometimes with a candy striped pattern. Inside, the roots appear yellow or white. The leaves of the plant are green and have a texture very similar to spinach.
Preparing an ulluco to eat requires little effort, compared to other tubers. The skin is thin and soft enough that a cook need not peel the roots before cooking them. Some varieties of the root have more mucilage than others, which makes the roots gummy. A cook can soak the roots in water or boil them before using them in a dish, removing extra mucilage and making the roots more pleasant to eat.
Both the root and the leaves of the ulluco offer a high nutritional value. Because of their nutritional benefits, the roots have increased in popularity among health-conscious consumers outside of South America. The roots and leaves are both rich in calcium, protein and carotene, with the roots also containing high levels of fiber and starch.
Originally, ulluco was one of the so-called lost crops of the Inca civilization. Various pieces of Inca archaeological artifacts point towards the use and importance of the root, with roots appearing on artwork of various forms. Later, when the Spanish occupied South America, root crops and many other indigenous crops were all but wiped out or forgotten in favor of crops of European origin.
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