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.
- 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 huacatay
- 3 soda cookies
- 1/3 cup of vegetable oil
- 6 yellow potatoes, cooked
- 2 hard-boiled eggs, in slices
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, huacatay 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.
Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with Potatoes, Entrees, Ocopa Arequipena, Arequipa-style Ocopa.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with Potatoes, Entrees, Ocopa Arequipena, Arequipa-style Ocopa.
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