Ullucus

Ullucus tuberosus

Olluco ( Ullucus tuberosus ), also Ulluco, Ulluma, Melloco, Ruba, Knollenbaselle or called in the Andes also papa lisa lisa or simply, is a flowering plant in the genus Ullucus from the family of Basellgewächse ( Basellaceae ).

Description

The plant is a perennial, deciduous shrub up to 1 m high and 50 cm wide and fleshy sprouts. Fruits are rarely formed in cultivated plants. From the axils of the triangular, somewhat spoon-shaped leaves at the shoot base are shown one to three growing in the ground stolons that swell underground to egg-shaped at the top to almost cylindrical tubers with small eyes. The 6-8 cm long tubers are smooth, shiny, and depending on the variety yellow, white red or pale colored green or mottled red-green.

Dissemination

The origin of the Ollucos (pronounced Ojucos ) is located in the South American Andes. They are grown there at an altitude 3000-4000 m above sea level from small farmers.

Native to the Andes subspecies Ullucus tuberosus ssp. aborigineus Brücher probably represents the wild-type Ollucos dar.

Use

The Olluco was a popular food even before the Inca period. She is one of the crops, of which there are very old evidence. They can be found for example in works of art such as pottery of the pre-Columbian Indians. In addition, the large number of names and the very wide distribution of the plant in large parts of South America suggests that it is a very old and long known manner.

In addition to the susceptibility to viral infections ( see below) is the long time it takes for the plant to develop to harvest, a growing difficulty. While potatoes need in the Andes a period of four to five months to harvest, it takes at Olluco seven to eight months.

Ingredients

Ollucos contain 86 % water, 12.5 % starch, 0.1 % fat, 1-2 % protein and 23 mg of vitamin C. They have a calorific value of 220 kJ per 100 g

Use

Of the three tubers that are grown next to the potato in the Andes (Oka, Mashua and Ollucos ) the latter is the most popular. However, it is primarily consumed in the countryside and in the cities of Ecuador, Peru and Bolivia.

The tubers are cooked in many ways. In Ecuador, a soup is widespread ( locro de mellocos ), in Peru it is eaten with soaked dried meat ( Olluquito con charqui ) and in Bolivia, as in Peru is a mixed dish of Olluco, potatoes, meat, egg and cheese ( chupe ) and with pepper prepared known ( aji de papa lisa ). In addition, the tubers are eaten boiled and roasted.

Some varieties can be eaten raw as a salad prepared, while others are just cooked edible. In addition, the tubers are dried. In this form it can be stored as so-called linglis years, a method that was developed by the Indians.

Diseases and Pests

Ollucos are very commonly affected by plant viruses. This is one of the biggest obstacles for a future expansion of the cultivation of this plant.