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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.




  1. [...] 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 [...]

    Provecho Peru - January 7, 2013
  2. [...] Papa con Ocopa [...]

    Provecho Peru - June 4, 2013

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