Ocopa Limea

Peruvian Yellow Potatoes with Ocopa Sauce

Preparation info

  • Serves

    6

    as an Appetizer; Makes About 2 cups 480 ml Sauce
    • Difficulty

      Medium

Appears in

Roots

By Diane Morgan

Published 2012

  • About

Incredibly popular in Peru, ocopa is an ancient cold potato dish from Arequipa, in the Andes. The divinely rich, nutty sauce is made from dried chiles, which are rehydrated and then sautéed with red onions, garlic, and a very fragrant herb called huacatay, known in english as black mint. Thinking it would be hard to find, I was surprised to see it sold as a paste in jars at my local Latin American market. Alternatively, you might also find the whole leaves frozen. Use a mortar

Ingredients

Method