Ocopa

Name: Ocopa
Ingredients: 12 ripe olives; 4 oz (110 g) raw peanuts; 1½ lb (700 g) potatoes, boiled, peeled and cut in half; 4 hard-boiled eggs; 4 fl oz (110 ml) sunflower oil; 6 cream crackers; 1 medium tomato, chopped; 1 small onion, chopped; 1 green chilli, de-seeded and chopped; 1 clove garlic, chopped; 4 fl oz (110 ml) water; 4 fl oz (110 ml) evaporated milk; Lettuce leaves; Sea salt to taste

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Don’t be put off by the combination of ingredients here. This is a Peruvian dish, substantial and with a beguiling flavour. It should include huacatay, a native herb belonging to the marigold family but, since there is no known substitute, it must be left out.

Ingredients

1½ lb (700 g) potatoes, boiled, peeled and cut in half
4 oz (110

Main course
Vegetarian
July

Method

Put the peanuts into a hot oven, gas mark 7/425°F/220°C for about 4–5 minutes until the skins can be rubbed off in a clean cloth. Grind the nuts in a blender and reserve, then do the same with the crackers.

Heat 1 tablespoon