Total time: 2 hours. Quantity: 4-8 people.
A special cream.
Peruvian gastronomy is known for the great variety of foods that can be found, and they are delicious. The creams, are a sample of it; and there is no doubt that the Ocopa is one of the creams that deserves our attention. Its taste, its tradition and the way it is prepared, reminds us of the model that is followed when preparing a huancaína potato. However, the Ocopa, unlike the huancaína cream, differs in many ways. Therefore, the taste varies and each cream is special for each occasion. Its preparation is very easy!
 |
| Photography of the arequipa ocopa peruvian recipe |
Ingredients for the Ocopa
- 2 boiled and peeled Mirasol peppers.
- Vegetable oil.
- Freshly ground garlic.
- 2 medium onions.
- Branches of huacatay.
- 8 olives.
- Fresh lettuce leaves.
- Boiled white potato.
Recipe procedure.
- Inside a small pot, add water and start boiling the mirasol bell pepper. And once its cooking is finished, remove the seeds from its interior and leave them clean. On a frying pan add oil, and put to gild the garlic and the chopped onion.
- Depending on the circumstances, we can grind it in a fulling mill or in a blender. However, try to grind all the ingredients, so that a uniform mixture is made.
- If you use a fulling mill, grind it carefully without it jumping to your face. If you use a blender, add everything and finish when you form a green cream (product of the huacatay).
- Finally, if we have coca flour we can add it in small quantities (this is optional). Serve with boiled potatoes, olives and lettuce.