Ocopa is a creamy and flavorful sauce from Peruvian cuisine, perfect for accompanying boiled potatoes as an appetizer. This ocopa recipe with milk is ideal for those looking for an easy and quick dish to prepare, with an authentic flavor that combines yellow chili, huacatay, and peanuts. The milk gives it a smooth texture and balances the spiciness, making it enjoyable for the whole family.
Originating from Arequipa, ocopa is a traditional sauce served cold over boiled potatoes, often garnished with egg and olives. It is a versatile dish: you can also use it as a dip for vegetables or to accompany meats.
This recipe is perfect for beginners and for surprising your guests with a Peruvian classic.
Prep
10 min
Cook
10 min
Servings
2
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
