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Ocopa

Name: Ocopa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: PE
Ingredients: 800 g yellow or waxy potatoes; 2 tbsp vegetable oil; ½ red onion, roughly chopped; 2 garlic cloves; 3 fresh ají amarillo chillies, seeded (or 3 tbsp ají amarillo paste); 2 tbsp huacatay paste (or a handful of fresh huacatay leaves); 50 g roasted unsalted peanuts; 150 g queso fresco; 4 salted crackers (soda crackers); 150 ml evaporated milk; ½ tsp salt; 2 hard-boiled eggs, halved; 8 black botija olives; 4 lettuce leaves; 2 L water, for boiling the potatoes; 1 tbsp salt, for the boiling water

15m

Prépa

25m

Cuisson

Portions

Facile

Difficulté

Pommes de terre nappées d'une sauce crémeuse au piment ají amarillo, à la menthe péruvienne huacatay et aux cacahuètes.

#peruvian#arequipa#potato#huacatay#peanuts#sauce#starter

Portions

4portions

Ingrédients

Nutrition

calories430

protein17g

carbs44g

fat21g

fiber5g

Par portion

Étapes

Boil the potatoes

Put the whole, unpeeled potatoes in a large pot, cover with the water, add the salt and bring to a boil. Cook for 20-25 minutes until tender, then cool, peel and cut into thick slices.

800 g potatoes
2 L water
1 tbsp salt

✅ C'est prêt quand : a knife slides in easily

⏱22:30

Toast the aderezo

Heat the oil in a frying pan over medium heat and cook the onion, garlic and ají amarillo chillies for 6-8 minutes, stirring now and then, until soft and lightly charred.

2 tbsp vegetable oil
½ red onion
2 garlic cloves
3 ají amarillo chillies

✅ C'est prêt quand : onion is soft with lightly charred edges

⏱7:00

Blend the sauce

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Serve

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Boil the potatoes

Put the whole, unpeeled potatoes in a large pot, cover with the water, add the salt and bring to a boil. Cook for 20-25 minutes until tender, then cool, peel and cut into thick slices.

800 g potatoes
2 L water
1 tbsp salt

✅ C'est prêt quand : a knife slides in easily

⏱22:30

Toast the aderezo

Heat the oil in a frying pan over medium heat and cook the onion, garlic and ají amarillo chillies for 6-8 minutes, stirring now and then, until soft and lightly charred.

2 tbsp vegetable oil
½ red onion
2 garlic cloves
3 ají amarillo chillies

✅ C'est prêt quand : onion is soft with lightly charred edges

⏱7:00

Blend the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Arequipa📅 Pre-Hispanic roots🥔 PE

Ocopa comes from Arequipa, where it was once ground on a batán, a large flat grinding stone. Its key ingredient is huacatay, an Andean herb with a flavour between mint, basil and tarragon.

Like papa a la huancaína, it's a typical starter in Peruvian homes and restaurants.