Ocopa
.JPG) Plate of ocopa | |
| Place of origin | Peru |
|---|---|
| Region or state | Arequipa |
| Main ingredients | sun-dried chilis, onions, and cracker meal |
Ocopa is a smooth sauce flavored with black mint huacatay, originally from the city of Arequipa, Peru.[1] It may be served hot, as dressing for boiled potatoes, or used as a garnish for cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and sautéed onions, garlic, and thickened with crackers and roasted peanuts.
Characteristic[edit]
The sauce is made with yellow pepper and mirasol pepper, both seared without seeds, onion and garlic also seared, evaporated milk, fresh cheese, crackers, peanuts, huacatay, salt and oil.[2][3] All these ingredients are ground (traditionally in a fulling mill) or blended in such a way that they obtain a slightly pasty consistency and a characteristic color. The dish is decorated with a hard-boiled egg and a botija olive, in Arequipa it is normally accompanied by boiled potatoes or shrimp.[4]
References[edit]
- ^ Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 978-0811878371.
- ^ Fetzer, Erika (2004). Sabores del Perú: la cocina peruana desde los incas hasta nuestros días (in Spanish). Viena. ISBN 978-84-8330-249-1.
- ^ Sanguineti, Maria Luisa B. de (1969). Recetas económicas y prácticas de cocina y reposteria (in Spanish). The author.
- ^ Rodolfo, Hinostroza (2006). Primicias de cocina peruana (in Spanish). Lectorum Publications. ISBN 978-84-241-1481-7.
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