Skip to main content

Recipe: Peruvian Ocopa



This traditional dish originated in the andean city of Arequipa, but is now popular all over the country. Some say it's been prepared since the age of the Inca's empire. Messengers back then use to travel by running from city to city, carrying around a bag called "Ocopa", with chili, pleanuts and herbs.

The star ingredient is the Peruvian Black Mint herb, known as "Huacatay" in the Andean country. The presentation resembles the also famous Huancaína Potatoes, but with a lot of green color in it.

Ingredients
  • 2 pounds white potato
  • 1 pound onion
  • 1 pound white cheese (peruvian Queso Fresco)
  • 7 ounces roasted peanut
  • 6 green peppers (seeds or veins removed)
  • 1 cup evaporated milk
  • 4 mirasol peppers (seeds or veins removed)
  • 1 cup black mint (peruvian huacatay)
  • Olives (to decorate)
  • 4 boiled eggs
  • Lettuce leaves
  • Oil and salt

Preparation

First boil, peel and cut potatoes into slices. In a frying pan, fry the green peppers, mirasol and the chopped onion. Put the fried ingredients into the blender and add the peanuts, milk and cheese. Blend the mix adding black ming (huacatay) and salt. Make sure the ocopa cream gets and even texture with no big particles, and with the exact ammount of salt.

Serve on individual plates, placing the lettuce on the base, then the potato slices and top with the ocopa cream, eggs and olives.
Labels:

Comments

Post a Comment

Popular posts from this blog

Recipe: Peruvian Caldo de Gallina (Chicken Soup)

A soup from the coast of Peru, made with chicken and noodles. It has a strong taste and people usually eat it in the morning, specially after a party night. Ingredients for Caldo de Gallina: 1 5–6-lb. stewing chicken or hen 2 leeks, trimmed, roughly chopped, and washed well 2 ibs celery, roughly chopped 2 carrots, roughly chopped 1 1" piece ginger, peeled and smashed 1 head garlic, halved crosswise 6 medium yukon gold potatoes, peeled and left whole 6 oz. dried egg noodles Kosher salt, to taste 6 hard-boiled eggs, peeled and halved 2 tbsp. chopped cilantro 4 scallions, thinly sliced 2 limes, quartered 1 fresh red chile (such as fresno), stemmed, seeded, and finely chopped Preparation: We must start by rinsing the chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to mediu
Post a Comment
Read more

Recipe: Cau Cau

There's one very particular dish in Peruvian cuisine that stands out for it's ingredientes and cooking process, and that is  Cau Cau . It is a stew commonly prepared with chopped potatoes, yellow pepper and chicken or tripe (cow stomach). The origin of this dish, as well as that of its name, has several theories and not everyone agrees. In the first place, the creation of the cau cau is associated with the time of the Spanish colony, where Indian slaves and non-white people had limited access to ingredients and only had the frequently discarded parts. Hence the use of liver, intestines and stomach of the cow. Is it a coincidence that the pronunciation of the name Cau Cau sounds very similar to "Cow Cow"? Perhaps, but it also leads to amusing speculation about the origin of the recipe. Cau Cau Ingredients: 1.6 pounds tripe (mondongo) 2 tablespoons butter 2 sprigs spearmint Oil1 chopped onion 1 teaspoon garlic 1 cup diced carrots and peas 3 tablespoons yellow pepper ¼
Post a Comment
Read more

Recipe: Rocoto Relleno (Stuffed Hot Peppers)

Hot, delicious and unique. One of the most well known rocoto dishes in Peru is the rocoto relleno . This is a traditional entree from the Andean city of Arequipa , made with rocoto (chili pepper). Besides the meat, it can be stuffed with many another ingredients. As for the ideal stuffing, this beef mix contains beef, pork, onion, garlics, margarine (or butter), cream, peacans and it will be a heaven meal. Ingredients: • 7 rocotos with a wide base • 3/4 cup of red vinegar • 200 g (1/2 lb) of ground beef • 100 g (1/4 lb) of ground pork • 3 tablespoons of olive oil • 3 tablespoons of tomato sauce • 1/2 glass of dry white wine • 2 tablespoons of cream • 1/4 cup of ground peacans • 1/2 cup of beef stock • 1 tablespoon of aji panca paste • 6 small potatoes, cooked and peeled • 1 red onion, chopped • 2 cloves of garlic, ground • 1/4 cup or margarine or butter • 1/2 tablespoon of flour • 3/4 cup of mozzarella cheese • 1/2 cup of grated parmesan cheese • 2 tablespoo
13 comments
Read more