Ocopa

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Ocopa
Ocopa (Peru).JPG
Plate of ocopa
Place of originPeru
Region or stateArequipa
Main ingredientssun-dried chilis, onions, and cracker meal

Ocopa in Peruvian cuisine is a smooth sauce made from huacatay, originally from the city of Arequipa, [1] that may be served hot, as dressing for boiled potatoes, or may garnish cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and chopped onions and thickened with cracker meal.

References[edit]

  1. ^ Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.