Arequipeña Ocopa

Ocopa Arequipeña is a traditional dish from the southern Peruvian Andes, specifically from the city of Arequipa. It’s a wonderful example of how Peruvian cuisine has evolved — an old, hearty dish that has transformed into a rich, flavorful sauce now served over boiled potatoes.

This sauce, made from chili peppers, fresh cheese, peanuts, and huacatay (a Peruvian herb), offers a creamy texture with a mildly spicy, aromatic taste that makes it a beloved Peruvian appetizer.

Ingredients

• 1 kg (2.2 lb) potatoes (white Canchán, yellow Tumbay, Yungay, or Andean varieties)

• 1 mirasol chili pepper, seeded and chopped

• 3 yellow chili peppers (ají amarillo), seeded and chopped

• ½ cup milk

• 4 tablespoons vegetable oil

• 4 vanilla cookies

• 3 tablespoons roasted peanuts

• 150 g (5 oz) fresh cheese

• 1 sprig of huacatay (black mint)

• 2 cloves garlic, chopped

• ½ onion, sliced

• Salt to taste

For garnish:

• 4 lettuce leaves

• 2 boiled eggs, halved

• 4 black olives

Preparation

1. Prepare the chilies: Soak the mirasol chili in a cup of hot water for two minutes, then drain.

2. Make the sautéed base: In a skillet, heat two tablespoons of oil and sauté the mirasol chili, yellow chilies, onion, and garlic for a few minutes until soft.

3. Blend the sauce: Transfer the sautéed mixture to a blender. Add the huacatay leaves, fresh cheese, roasted peanuts, and cookies.Gradually pour in the milk and remaining oil while blending until the sauce becomes smooth and creamy.Season with salt to taste.

4. Serve: Arrange boiled potatoes on a bed of lettuce, pour the ocopa sauce on top, and garnish with boiled eggs and black olives.