Ocopa Sauce

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.

You may also like...

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.

  1. January 7, 2013

    […] Anticuchos 2. Causa 3. Choclo con queso 4. Empanada5. Ocopa 6. Papa a la Huancaína 7. Papa Rellena 8. Pastel de Acelga9. Pastel de Choclo 10. Pastel de Papa […]

  2. June 4, 2013

    […] Papa con Ocopa […]

  3. November 2, 2014

    […] 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

    […] meals and appetizers all over Peru, but the sauce they are served with seems to vary with location. Ocopa Arequipeña is a sauce made of yellow peppers, queso fresco, huacatay, peanuts and animal […]

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: