Ocopa

Name: Ocopa
Yield: Serves 4
Ingredients: 125 g (4½ oz) quinoa; 1 onion, finely chopped; 4 tablespoons olive oil; Salt and freshly ground black pepper; Green olives and slices of hard-boiled egg, to garnish; 2 tablespoons chopped parsley; 200 ml (7 fl oz) full-fat milk; 75 g (3 oz) hard cheese, such as Cheddar, grated; 1 teaspoon ground cumin; 2 tablespoons light soy sauce; 1 jalapeño chilli, chopped; 2 garlic cloves, crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

This Peruvian sauce, whose name dates back to the Incas, is a speciality of Lima. The recipe was given to me by a Peruvian friend who now lives in London. It is usually served as an appetiser.

Ingredients

125 g (4½ oz) quinoa
4 tablespoons olive oil

Starter
Sauce
Vegetarian

Method

Heat a dry frying pan, add the quinoa and dry-fry for 1-2 minutes, until lightly toasted. Pour in just enough water to cover, bring to the boil, then reduce the heat and simmer for 10-15 minutes, until the quinoa is tender and has absorbed all the water.

Meanwhile, heat half the oil in a separate frying pan, add the onion and cook for 8-10 minutes, until softened. Stir in half the chill