Starters
Arequipa-Style Ocopa
Potatoes bathed in a creamy huacatay and peanut sauce.
VegetarianGluten-free
Ingredients
- 6 yellow potatoes, boiled
- 3 yellow chilies (ají amarillo), deveined
- 1 sprig huacatay (black mint)
- 100 g toasted peanuts
- 4 saltine crackers
- 100 g fresh cheese
- 150 ml cream
- 1/2 onion and 1 garlic clove
- Vegetable oil, salt
- Hard-boiled egg and olives for garnish
Step-by-step
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- Sauté the onion and garlic with oil 5 min/120°C/speed 1.
- Add the yellow chili and sauté 3 min/120°C/speed 1.
- Add the peanuts, crackers, cheese, huacatay and cream.
- Blend 1 min/speed 8 into a smooth, creamy sauce; adjust the salt.
- Cover the sliced boiled potatoes with the sauce.
- Garnish with hard-boiled egg and olives.
Tips
- If it's too thick, add a little evaporated milk.
- Huacatay is key for the authentic flavor.
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