Ocopa arequipeña (Arequipa-style ocopa)
Did you like the papa a la huancaina (Huancayo-style potatoes)? you must try the ocopa. It has a different sauce, but equally delicious. This version (one of the best, I think) comes from Arequipa, a region located in the south of Peru. The yellow chili/pepper, peanuts, fresh cheese and black mint give it an unforgettable taste. This recipe is for 6 people.
Ingredients:
- 100 g of yellow chili/pepper
- 1/2 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 tablespoon of toasted peanuts
- 1/3 cup of milk
- 100 g of fresh cheese
- 2 sprigs of black mint
- 3 soda cookies
- 1/3 cup of vegetable oil
- 6 yellow potatoes, cooked
- 2 hard-boiled eggs, in slices
- Salt
- Pepper
Preparation:
Toast the yellow chili/pepper. Remove the seeds and soak in water for some minutes.
In a frying pan, fry the onion and the garlic.
Blend the yellow chili/pepper with the fried onion and garlic, toasted peanuts, cookies, black mint leaves, milk and cheese.
When all is blended, add a little of oil and season with salt and pepper.
Pour this sauce over the cooked potatoes and decorate with the hard-boiled eggs.
Felicitaciones este es un sitio excelente……..Acabo de regresar de Peru, traje conmigo huacatay en frasco. Es horrible, no es ni la sombra del huacatay fresco. Aca en america me he propuesto usar la menta comun con un toque de albhaca para preparar la ocopa, les comunico como resulta. Julio
Julio, nos pasas la voz. Suerte!
El huacatay se puede encontrar congelado, yo lo compré y lo uso en la ocopa, en los chupes de viernes, en el ají de calabaza, etc…..Me resulta muy bien. A comer rico!!!