Recipe - Ocopa Antigua De Arequipa

2 pound Medium potatoes; approx
1 pound Onion; minced
6 Yellow Ajis (peruvian);
deseeded or not; your
call.
1 Huacatay sprig (This is
Tagetes minuta; or mexican
marigolg); no substitution
1 pound Anejo cheese (has to be a
hard cheese; I don't know
if you could use
parmesan); or you can use
queso fresco; or maybe
even a good cottage or
feta cheese. Experiment!.
1 cup Milk
One half pound Toasted peanuts
4 Mirasol chiles
Salt
Oil or lard (not too much)

From: Ray Orosz a004075t@bcfreenet.seflin.lib.fl.us

Date: Thu, 15 Aug 1996 11:57:30 0400 (EDT)
There are several versions of the dish in Peru, Ocopa de Camarones being
the most famous. This is definitely an aquired taste, so be forewarned. The
specific ingredients are also kind of hard to find (in some places?), but
here we go anyway.

Boil the potatoes. Fry the mirasols, trying to toast them well but not burn
them, same thing with the onions and yellow ajis. Put everything into
blender, adding the cheese and thinning a little with the milk. You don't
want it runny, but a mediumthick sauce. Coarsely chop the peanuts, in a
mortar, food processor or even the blender. Add it to the sauce along with
the huacatay, blend well, correct the seasoning with salt, and add oil to
taste. Serve the thick sauce over the potatoes and, Buen Apetito!

Note: The combination of the chiles with the peanut and cheese is enhanced
with the distinguishable taste of the huacatay, and again, there are no
substitutes IMHO, for this herb.

CHILEHEADS DIGEST V3 #074

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