Delicious peruvian meals that you can easily make at home.
Peruvian Ocopa is a delicious recipe that derives from Arequipa, a Southern-Peruvian mountain city. This dish is most commonly served as an appetizer or a sider dish. Depending on the dish that is served with depicts whether this Peruvian treat is going to be served hot or cold.
- 1 Large potato
- 2 Cloves of garlic, crushed
- 3 Tablespoons huacatay black mint paste
- 2 Tablespoons aji amarillo yellow chilli paste
- 2 Cream crackers
- 300 ml Evaporated milk
- 50g Roasted peanuts
- 1 Medium sized onion
- 200g Feta cheese
- Salt and pepper to taste
- Olive oil
- 1 Egg
- Olives and dried parsley, to garnish
- First, put a pan of water to boil and once bubbling, add the potato, skin on, and the egg. You’ll need to take the egg out after a few minutes when it’s hard-boiled. I like it a little runny so prefer to take it out after around six minutes.
- Chop the onion roughly and add to a frying pan over a medium heat with a lug of oil, garlic, aji amarillo, huacatay paste and a dash of salt and pepper. Whilst stirring, fry until the onions have softened and then take off the heat.
- In a large bowl or jug, add the contents of the pan, plus the cheese, milk and a tablespoon of olive oil and blend. When it’s well-blended, add the crackers and blend further to thicken it up a little.
- When the potato is soft, take it from the pan, remove the skin and cut into slices about 1cm thick. Arrange on the plate and cover in the sauce.
- Finally add the olives, parsley and the egg to decorate; and serve right away.
Recipe | Peruvian Ocopa
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