ocopa antigua de arequipa

8 Servings
2 pounds Medium potatoes; approx
1 pounds Onion; diced
Yellow Ajis (peruvian); de-seeded or not; your call.
Huacatay sprig (This is Tagetes minuta; or mexican marigolg); no substitution
1 pounds Anejo cheese (has to be a hard cheese; I don't know if you could use parmesan); or you can use queso fresco; or maybe even a good cottage or feta cheese. Experiment!.
1 cup Milk
½ pounds Toasted peanuts
Mirasol chiles
  Oil or lard (not too much)

From: Ray Orosz <a004075t@...>

Date: Thu, 15 Aug 1996 11:57:30 -0400 (EDT) There are several versions of the dish in Peru, Ocopa de Camarones being the most famous. This is definitely an aquired taste, so be forewarned. The specific ingredients are also kind of hard to find (in some places?), but here we go anyway.

Boil the potatoes. Fry the mirasols, trying to toast them well but not burn them, same thing with the onions and yellow ajis. Put everything into blender, adding the cheese and thinning a little with the milk. You don't want it runny, but a medium-thick sauce. Coarsely chop the peanuts, in a mortar, food processor or even the blender. Add it to the sauce along with the huacatay, blend well, correct the seasoning with salt, and add oil to taste. Serve the thick sauce over the potatoes and, Buen Apetito! Note: The combination of the chiles with the peanut and cheese is enhanced with the distinguishable taste of the huacatay, and again, there are no substitutes IMHO, for this herb.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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