Ocopa Sauce

One of my favorite things about the Peruvian kitchen is the use of common items to finish off a dish. So often, this is seen with the addition of saltine crackers to slightly thicken a stew. But, I almost feel like a kid throwing in animal crackers to this delicious sauce.

Papa con Ocopa


Ocopa Sauce

Yield: 1.5 cups


  • 1 teaspoon of canola oil
  • 1/2 of an onion, cut into strips
  • 2 cloves of garlic, sliced
  • 2 dried Peruvian yellow peppers, seeded
  • 1 Peruvian yellow peppers, seeded and cut into strips
  • 1/4 cup of huacatay leaves
  • 1/2 cup of evaporated milk
  • 1/4 pound of queso fresco
  • 1/4 cup of peanut butter
  • 5 animal crackers
  • 1/2 teaspoon of salt


  1. Heat oil in a skillet over medium heat. Add onion, garlic and both peppers; sauté about 5 minutes or until they are golden.
  2. Add huacatay leaves; sauté 2 more minutes or until leaves are wilted. Remove from heat and cool for 5 minutes.
  3. In a blender, combine evaporated milk, queso fresco, and peanut butter; puree. Add onion mixture; puree. Add animal crackers to thicken. Puree until smooth, then strain (optional). Season with salt.


Serve with cooked potato slices and hard boiled egg.


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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6 Responses

  1. Rick C. says:

    In Arequipa, they don’t use huacatay in ocopa and I use peanuts instead of peanut butter.

  2. Flor de Maria says:

    Yes, peanuts (toasted) always–never in my life living in Peru we had peanut butter available, like it is today. Besides, using peanuts saves you all the “extra” stuff sometimes manufacturers put in peanut butter.

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  2. June 4, 2013

    […] Papa con Ocopa […]

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    […] of for the first time, like Kukulí and Mi Quebranto. The appetizers boast of Fried Yucca Root with Ocopa Sauce, Queso Frito with Rocoto & Avocado, Chicken Wings with Ají Limo Butter and Taquitos stuffed […]

  4. November 2, 2014

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