Authentic Ocopa Arequipeña: A Traditional Peruvian Recipe

Ingredients

3 pounds of small russet potatoes
1 tablespoon vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon aji amarillo paste
1 cup evaporated milk
200 grams fresh white cheese (queso fresco)
2 tablespoons huacatay (Peruvian black mint) paste
1/2 cup chopped toasted peanuts
1/2 cup soda crackers
Salt to taste
4 eggs, hard-boiled and sliced
8 black olives
Lettuce leaves for garnish

Steps and instructions

Boil the potatoes in salted water until they are tender. Once cooked, drain them and let them cool. Peel the potatoes and set them aside.
While the potatoes are cooking, heat the vegetable oil in a pan over medium heat. Add the chopped onion and sauté until it is soft and transparent, then add the garlic and cook for a further minute.
Add the aji amarillo paste to the pan and stir well, cooking for 2-3 minutes.
In the blender, combine the evaporated milk, fresh white cheese, huacatay paste, cooked onions and garlic, toasted peanuts, and soda crackers. Blend the mixture until it becomes a smooth sauce. If the sauce is too thick, add a little more milk. Season with salt to taste.
Place the cooled potatoes on serving plates. Pour the sauce over the potatoes, making sure they're well covered.
Garnish each serving with slices of hard-boiled egg, black olives, and lettuce leaves.
The dish is best served at room temperature. Enjoy your Ocopa Arequipeña!

Tools for making

Potato peeler - to peel the cooked potatoes
Pan - to sauté the onions and garlic
Blender - to blend the sauce ingredients into a smooth consistency
Serving plates - to plate the dish
Knife - to slice the hard-boiled eggs
Spoon - to pour the sauce over the potatoes

Recipe variations

Substitute sweet potatoes or yuca for the russet potatoes for a different flavor and texture.
For a spicier version, increase the amount of aji amarillo paste or add some chopped fresh chili peppers.
Instead of vegetable oil, use olive oil or avocado oil for a different taste.
Replace the evaporated milk with coconut milk or almond milk for a dairy-free option.
Experiment with different types of cheese such as feta, queso blanco, or cheddar to give the sauce a unique twist.
Add cooked and shredded chicken or beef to the sauce for a meaty variation.
Incorporate other herbs or spices like cilantro, parsley, or cumin to enhance the flavor profile.
Try using gluten-free soda crackers or breadcrumbs for a gluten-free version of the dish.

Recipe overview

Experience a taste of Peru with this authentic Ocopa Arequipeña recipe! A popular appetizer in Peruvian cuisine, Ocopa Arequipeña is a delicious dish of boiled potatoes smothered in a smooth, spicy sauce, and garnished with boiled eggs, black olives, and fresh lettuce. The sauce is a unique blend of aji amarillo paste, fresh white cheese, huacatay (Peruvian black mint), toasted peanuts, and soda crackers - a mix that brings a burst of flavor to the humble potato. This recipe is easy to follow, and the result is a beautiful dish that makes a great introduction to Peruvian cuisine. Expect a combination of textures and flavors, with the creaminess of the sauce complementing the firmness of the boiled potatoes, and the garnishes providing a fresh contrast. Enjoy this journey into Peruvian flavors!

Common questions

Can I use any type of potato for this recipe? Yes, you can use any type of potato for this recipe. However, small russet potatoes are recommended as they hold their shape well after boiling.
Where can I find aji amarillo paste and huacatay paste? Aji amarillo paste and huacatay paste can usually be found in Latin American grocery stores or specialty international food stores. They may also be available for purchase online.
Can I substitute the evaporated milk with regular milk? Yes, you can substitute evaporated milk with regular milk. However, evaporated milk adds a creamier and richer taste to the sauce.
What type of cheese can I use if I can't find fresh white cheese? If you can't find fresh white cheese, you can substitute it with a mild and crumbly cheese such as feta or queso fresco.
Can I make the sauce ahead of time? Yes, you can make the sauce ahead of time and refrigerate it. Just make sure to reheat it gently before pouring it over the potatoes.

Serving dishes and utensils

Potato peeler - A tool used to peel the boiled potatoes.
Pan - A cooking utensil used to sauté the onion and garlic.
Blender - A kitchen appliance used to blend the ingredients into a smooth sauce.
Serving plates - Plates on which the Ocopa Arequipeña will be served.
Knife - A utensil used to slice the hard-boiled eggs and olives.
Spoons - Utensils used to pour the sauce over the potatoes and serve the dish.

Origin stories

Ocopa Arequipeña is a well-known dish from the city of Arequipa in Peru. In the Quechua language, the word "ocopa" means "covering", referring to the delicious sauce that covers the boiled potatoes. The sauce contains distinctive regional ingredients such as huacatay (Peruvian black mint) and aji amarillo (yellow hot pepper), which give the dish its unique flavor. The recipe is thought to date back to the time of the Spanish Conquest, when the Spanish introduced dairy products to the region. Over time, locals adapted these new ingredients to their traditional cuisine, leading to the creation of dishes like Ocopa Arequipeña. This dish is typically served as an appetizer and is often enjoyed during festive occasions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.