DISH RESEARCH · Sauce
Ocopa
Also known as: Ocopa Arequipeña
Delice’s Ocopa cleans and cuts ajíes, quarters onion, removes and washes huacatay leaves, sautés them with garlic, transfers the mixture to a blender and adds its cheese, peanuts, cookies, milk, oil and water to make a homogeneous sauce.
About Ocopa
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Delice’s named Ocopa is a blended sauce made with ají amarillo, huacatay, onion, garlic, peanuts, vanilla cookies, evaporated milk and its fresh-cheese product. The selected preparation follows the producer’s complete sauce recipe through the homogeneous final blend.
The ajíes are cleaned by removing their ends, veins and seeds, and are cut into pieces for cooking. Onion is quartered; huacatay leaves are removed from their stems and washed.
Hot oil goes into a frying pan, where onion, garlic, the ají pieces and huacatay leaves brown and cook for six minutes over medium-low heat.
All of the sautéed preparation is emptied into a blender and mixed. Fresh cheese, peanuts, vanilla cookies, evaporated milk, oil and water are added, following the producer’s written sequence.
Blending continues until the sauce is homogeneous. Delice’s own recipe finishes at this sauce stage, with its listed oil appearing in the sauté and in the final blender additions.
Ingredients in Ocopa
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Peanutsauce
- Fresh Cheesesauce
- Onionseasoning
- Garlicseasoning
- Vegetable Oilsauce
- Saltseasoning
- Potatobase
- Ají amarilloseasoning
- Huacatayseasoning
- Crackersbinder
- Potatoesbase
- Evaporated Milksauce
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.