Ocopa
 Plate of ocopa | |
| Place of origin | Peru |
|---|---|
| Region or state | Arequipa |
| Main ingredients | sun-dried chilis, onions, and cracker meal |
Ocopa is a smooth sauce flavored with or black mint huacatay a plant, originally from the city of Arequipa, Peru.[1] It may be served hot, as dressing for boiled potatoes, or used as a garnish for cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and sautéed onions, garlic, and thickened with animal crackers and roasted peanuts.
References[]
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Wikimedia Commons has media related to Ocopa. |
- ^ Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.
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Categories:
- Peruvian cuisine
- Cuisine stubs