Ocopa Sauce

Ocopa Sauce

Ocopa is a traditional dish from Arequipa that has black mint -or huacatay- as its main ingredient. Ocopa is very similar to papa a la huancaína, but with added peanuts and huacatay, which completely change the flavor. In some places they still make the sauce with a stone mortar. Imagine all the extra work of turning those ingredients into a sauce just by the power of the stone and your own force! It’s well worth the effort though; connoisseurs believe this technique actually improves the taste and texture. We trust them, but we like to be practical too, so here you go with a simpler blender-friendly preparation. Serve it with boiled potatoes or with fried yucca sticks.

Ingredients

  • 4 oz Mirasol chili pepper (or 3 tablespoons of Mirasol chili pepper paste)
  • 6 oz onion, chopped
  • 2 garlic cloves
  • 4 oz peanut, toasted
  • 2 oz nuts, toasted
  • 6 soda crackers
  • ½ cup evaporated milk
  • ½ cup milk
  • ½ cup queso fresco (white cheese, diced)
  • Salt
  • 1 lb Peruvian yellow potatoes, boiled and peeled, and sliced (or any potatoes, if you can't find yellow)
  • Lettuce leaves
  • 10 black olives
  • 2 hard boiled eggs, in quarters or slices
  • Salt
Read the whole recipe on Peru Delights