Ocopa
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.
.JPG) Plate of ocopa | |
| Place of origin | Peru |
|---|---|
| Region or state | Arequipa |
| Main ingredients | sun-dried chilis, onions, and cracker meal |
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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