Total Time: 2 hours. Quantity: 4-8 persons.
A special cream.
Peruvian gastronomy is known for the great variety of delicious foods. Creams are a sample of this; and there is no doubt that Ocopa is one of the creams that deserves our attention. Its flavor, its tradition and the way it is prepared, is reminiscent of the model of a huancaína potato. However, Ocopa differs in many ways. Therefore, the flavor varies and each cream is special for each occasion. Its preparation is very easy!
Let's see how to prepare it!
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| Arequipa Ocopa |
Ingredients:
- 2 Mirasol chili peppers (boiled and peeled).
- Vegetable oil.
- Freshly ground garlic.
- 2 medium onions.
- Branches of huacatay.
- 8 olives.
- Fresh lettuce leaves.
- Boiled white potato.
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| Branches of huacatay, Ingredient. |
Procedure of the recipe.
- Inside a small pot, add water, and begin to boil the mirasol chili. Once it has finished cooking, remove the seeds from inside and leave them clean. In a frying pan, add oil and brown the garlic and the chopped onion.
- Depending on the circumstances, we can grind them in a blender or in a blender. However, try to grind all the ingredients, so that a uniform mixture is made.
- If we use a beater, grind carefully without letting it jump to our face. If we use a blender, add everything and finish when it forms 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.