You will not be able to resist this Ocopa Arequipa, because it is absolutely delicious, it is very easy to do and it is super economical. Its characteristic spicy flavor reminds us that it is a traditional stew from the white city of Arequipa.
How to prepare the Arequipeña Ocopa step by step?
If you don't know how to make a delicious and traditional Ocopa Arequipa, check this recipe where you will learn how to prepare it step by step. Stay at MiComidaPeruana and try them! You will see how simple to prepare and how delicious to enjoy!
Ocopa Arequipeña Recipe
This traditional recipe from the city of Arequipa It consists mainly of a spicy sauce based on yellow chili, huacatay, garlic and onion that are fried in a pan and then blended with cookies, peanuts and cheese until forming the Ocopa sauce. This Ocopa Arequipeña sauce It is complemented by covering the cooked potatoes, the boiled egg and a couple of olives. This delicious soup from Arequipa could not be absent from the MiComidaPeruana recipe book. Now let's go to the kitchen to prepare it. Let's do it!
Ingredients
- 16 white potatoes
- 500g onion
- 500g of fresh cheese
- 200g roasted peanuts
- 6 yellow peppers
- 16 black olives
- 4 boiled eggs
- 1 sprig huacatay
- 8 lettuce leaves
- 2 cloves of garlic
- 8 soda crackers
- 1 pinch of salt
- 1 pinch of oil
Preparation of Ocopa Arequipeña
- Let's start preparing this traditional recipe for Ocopa Arequipeña by boiling the white potatoes in a pot with plenty of water until they are well cooked. Peel their skin very carefully and then cut them in half. Reserve.
- In a frying pan, heat the oil and add the garlic, the chopped onion and the minced and ginned yellow pepper. Sauté until golden brown. TIP: When the onions are transparent it is because they are at their ideal point.
- Pour the previous preparation into a blender, adding the huacatay leaf, fresh milk, cheese, peanuts and salt to taste. Blend and observe until the mixture takes the consistency of a cream.
- To serve, cover the Ocopa Arequipeña cream over the boiled potatoes, and decorate the plate with the egg, olives and lettuce.
- And ready! You can now taste this delicious Arequipeña Ocopa served as a starter. As a main dish, I recommend you prepare a delicious Pachamanca. In particular, every time my mother prepares this dish, she prepares Ocopa Arequipeña as a favorite sauce for potatoes. It will be the perfect complement! Advantage!
This delicious stew is a very popular entry in Peru, although this ocopa cream can accompany other dishes such as Pachamanca, Arroz con pollo.
Tips for making a delicious Arequipeña Ocopa
- You can substitute soda cookies for vanilla cookies, you can also substitute peanuts for walnuts or pecans so that the preparation has a more original flavor.
- The huayro potato is perfect for this preparation.
Did you know?
- THE HUACATAY: It is an aromatic herb native to Latin America and highly appreciated in Peruvian cuisine for its flavor and freshness, it has fungicidal and antibacterial properties, it is also excellent as a digestive and beneficial for the liver when taken as an infusion after each of the meals. It is ideal in the preparation of sauces such as Ocopa or mixed with garlic, walnuts, olive oil and a touch of salt.
- The PEANUT: It was consumed and represented from the oldest cultures and cities of Peru, being the upper part of the Saña river the oldest place of cultivation in the world approximately 8000 years ago, chiseled images of this legume can be observed in the statues of deities in the temples of the Chavín civilization, approximately 1200 years BC