Olluquito

It is an important root crop in the Andean region of South America, second only to the potato.

[1] The leaf and the tuber are edible; the leaves are similar to spinach, and the root is like a potato or jicama.

[2] Ch'arki is the technique employed in the Andean highlands to cure meat by salting, then dehydration.

The dish is a stew of finely diced ulluku with ch'arki pieces (traditionally alpaca, or less frequently llama meat, though today it is also very commonly made from sheep), served with white rice.

Because of its high water content, the ulluku is not suitable for frying or baking but it can be cooked in many other ways like the potato.