Ocopa
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.
.JPG.webp) Plate of ocopa | |
| Place of origin | Peru |
|---|---|
| Region or state | Arequipa |
| Main ingredients | sun-dried chilis, onions, and cracker meal |
References
 |
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.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.