Entree: Peru – Arequipa – Ocopa Arequipeña (Arequipa-style warm green herb and peanut sauce served over boiled potatoes with hard-boiled egg and olives)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 10 min

Total 50 min

Ingredients

- 6 medium yellow potatoes, approx. 2 lb (900 g) total
- 3 large eggs, approx. 1.8 oz (50 g) each
- 1/2 cup (70 g) roasted unsalted peanuts
- 6 oz (170 g) queso fresco (or feta as substitute)
- 1/4 cup (60 ml) evaporated milk
- 2 slices day-old white bread, crusts removed
- 2 tbsp (30 ml) vegetable oil
- 1 small yellow onion, chopped (about 1/2 cup / 80 g)
- 2 cloves garlic
- 3 dried mirasol chiles, seeded and rehydrated (about 5 g dried)
- 1/4 cup (10 g) fresh huacatay leaves (black mint)
- 1 tbsp (15 g) aji amarillo paste (optional for color and heat)
- Salt and freshly ground black pepper to taste
- 8 black olives for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Place potatoes in salted water and simmer until tender, about 20–25 minutes depending on size. Drain and keep warm. Meanwhile, place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and let sit 10 minutes; cool, peel, and halve.
2. Soak bread in 1/4 cup (60 ml) evaporated milk until soft; squeeze out excess milk and reserve the milk.
3. In a small skillet, heat 2 tbsp (30 ml) vegetable oil over medium heat. Sauté chopped onion and garlic until translucent and lightly browned. Remove from heat.
4. In a blender, combine toasted peanuts, sautéed onion and garlic, rehydrated mirasol chiles, huacatay leaves, soaked bread, queso fresco, 1/4 cup (60 ml) reserved evaporated milk, aji amarillo paste if using, and salt and pepper. Blend to a smooth, thick sauce, adding additional reserved milk by tablespoonfuls only if needed to reach a creamy but fairly thick consistency.
5. Warm the ocopa sauce gently in a small saucepan over low heat, stirring frequently; do not boil. Adjust seasoning.
6. To serve, slice or halve the warm potatoes and arrange on a platter. Spoon hot ocopa sauce over the potatoes, top with halved hard-boiled eggs and black olives, and sprinkle with chopped cilantro or parsley. Serve immediately.