Salads & starters
Ocopa
A creamy Peruvian sauce made with yellow chilli, fresh cheese and peanuts, served cold over potatoes and eggs. Originating from Arequipa, it is eaten as a starter, with a mint or coriander leaf.
Ingredients
Ingredients
Sauce
Spices & seasoning
Optional extras
On the side
Instructions
- Soak the yellow chillies in boiling water for 10 minutes to soften them, then drain.
- In a blender, add the chillies, peanuts, fresh cheese, evaporated milk, garlic and onion, then blend until you have a smooth sauce.
- Add the oil in a thin stream to bind the sauce, then adjust the seasoning with salt, pepper and cumin.
- Peel the cooked potatoes and cut them into thick slices of about 1 cm.
- Cut the hard-boiled eggs into quarters.
- Arrange the potatoes and eggs on a platter, then generously coat with the ocopa sauce.
- Garnish with a few chopped mint leaves and serve at room temperature or lightly chilled.
Variations and tips
Light version. Replace the evaporated milk with semi-skimmed milk and reduce the amount of fresh cheese.
Using what's available here. If you can't find yellow chillies, use mild yellow peppers with a pinch of cayenne pepper.
More ideas
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Peru
Original Ecomely recipe.