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Recipe of Ocopa
Today I will show you how to prepare Ocopa, it is delicious and contains antibacterial properties. It is also beneficial for digestion.
It is served cold and is used by Peruvians as appetizers before lunch.
2
Servings
10 min
Preparation
10 min
Cooking
Easy
Appetizer
Ingredients
- For the sauce
- 1 cup milk (more or less, depending on the thickness of the sauce)
- Roasted peanuts (a handful)
- 1 small piece of yellow\ "ají\” (it is a type of Peruvian pepper that we buy in Chinese supermarkets)
- 1 branch of huacatay, only leaves (a Peruvian herb, we buy it in oriental stores)
- Sal
- Very little onion
- 1 clove garlic
- Aceite
- 1 small package Salty crackers VIEW PHOTO
- 3 cookies like\ "María\”
- Fresh cheese
- Garrison
- 2 small potatoes
- 3 lettuce leaves
- 1 egg
Join me and let's see how to make Ocopa
Instructions:
- In the shredder we chop the peanuts (if we don't have a grinder we can do it by throwing the peanuts in a bag and passing a glass bottle or a roller over it)
- Put a teaspoon of oil in the pan. Add chopped into pieces (then it will go to the blender) the onion, chili pepper, garlic and huacatay. We left about 2 minutes at most. Remove and pass it to the blender.
- Add milk, peanuts, cheese, salt and crackers to the blender. Blend everything until a liquid sauce is left. We rectify salt. The sauce thickens very quickly, so you have to make it practically at the time of eating (half an hour before at most)
- For the garnish we cook the potatoes and the egg. Once done, we cut them into slices.
- For plating, we do the following: we put a bed of lettuce, the cut potatoes on top of it. Add the cream (to taste) and decorate with the boiled egg
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