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Ocopa
Ocopa: Arequipa's green-gold sauce of huacatay, ají mirasol, peanuts and fresh cheese over potatoes
Arequipa's picanterías put ocopa on the table as a starter, a pale olive sauce spooned thickly over sliced boiled potatoes, and the smell of toasted chillies and huacatay (black mint) is what sets it apart from Lima's huancaína. The chillies are dried ají mirasol, charred in a dry pan, which gives a smoky, raisin-like warmth rather than sharp heat, and toasted peanuts make the sauce nutty and almost velvety. Many cooks thicken it with crackers; this version uses only peanuts and cheese, so it stays gluten free. Serve it at room temperature with yellow potatoes, a black olive and a few lettuce leaves, plus a halved boiled egg for anyone who eats eggs. The mistake people make is toasting the onion and chillies black, which turns the sauce bitter; they should be blistered in spots only. Queso fresco is often made with animal rennet, so look for a vegetarian fresh cheese. Chef's tip: huacatay paste comes in jars from Latin shops; without it, use a small handful of mint plus a few tarragon leaves.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the sauce
To serve
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What you'll need
Spices & pantry
Fresh ingredients (6)
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Method
0/6 doneStep 1: Cover 1 ¾ lb yellow potatoes with cold salted water, bring to the boil and simmer until a knife slides in easily, 20–25 minutes. Drain, cool slightly and peel.
25 minStep 2: Meanwhile, set a dry heavy frying pan over a medium-high heat and toast 4 dried ají mirasol, 1 red onion and 2 cloves garlic, turning them, until blistered and browned in spots but not black. The chillies take about 1 minute, the onion and garlic 6–8 minutes.
8 minStep 3: Soak the toasted chillies in a little hot water for 5 minutes to soften. Peel the garlic.
5 minStep 4: Heat 1 tablespoon of 1 tbsp vegetable oil in the same pan over a medium heat and fry the drained chillies, onion and garlic for 2 minutes, until fragrant.
Step 5: Tip the mixture into a blender with 2 ⅛ oz roasted peanuts, 2 tbsp huacatay paste, 5 ½ oz queso fresco, ¾ cup evaporated milk, ½ tsp salt and the rest of 3 tbsp vegetable oil. Blend until thick and smooth, adding a splash more milk or water if it won't turn, until it coats a spoon like thick custard.
2 minStep 6: Lay 4 lettuce leaves on a platter, arrange the sliced potatoes on top and spoon the sauce over generously. Finish with 4 black olives and 2 eggs if using.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 14 g
- Carbs
- 38 g
- Fat
- 25 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ocopa take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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