Ocopa & Papas a la Huancaína

Name: Ocopa & Papas a la Huancaína
Cuisine: Peruvian
Ingredients: 1 cup evaporated milk; Juice of ½ key lime; Oil; Lettuce leaves, cooked corn kernels, hard-boiled egg slices, black olives; Lettuce leaves, cooked corn kernels, hard-boiled egg slices, black olives; Lettuce leaves, cooked corn kernels, hard-boiled egg slices, black olives; Lettuce leaves, cooked corn kernels, hard-boiled egg slices, black olives; Evaporated milk (as needed); 8 oz (200 g) fresh white cheese, roughly crumbled; ½ cup chopped red onion; 6 boiled white potatoes (cold); 2 tbsp vegetable oil; 1 tsp minced garlic; ½ lb (¼ kg) fresh white cheese; 3–4 saltine crackers; 4 small red onions, sliced; ¼ cup vegetable oil; 4 cloves of garlic, crushed; 5 ajíes amarillos; 2 sprigs of huacatay, chopped; 4 oz (100 g) toasted peanuts; 4 vanilla cookies, broken in pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

The Inca’s ‘chasqui’ or messengers took ocopa, a cloth bag filled with ground peanuts, ají and herbs, on their travels. Today, this is considered the city of Arequipa’s own signature dish along with their famous fresh crayfish. My grandfather came to Peru in 1918 with his new Parisian bride, to work in Huancayo. In 1919 my father was born in that regional capital of the mineral rich central highlands. This delicately spiced creamy sauce, Huancayo’s signature dish, is also grea

Ingredients

Americas
Peru
Huancayo
Starter
Vegetarian

Ingredients

Method