Delicious peruvian meals that you can easily make at home.

Peruvian Ocopa is a delicious recipe that derives from Arequipa, a Southern-Peruvian mountain city. This dish is most commonly served as an appetizer or a sider dish. Depending on the dish that is served with depicts whether this Peruvian treat is going to be served hot or cold.



  • 1 Large potato
  • 2 Cloves of garlic, crushed
  • 3 Tablespoons huacatay black mint paste
  • 2 Tablespoons aji amarillo yellow chilli paste
  • 2 Cream crackers
  • 300 ml Evaporated milk
  • 50g Roasted peanuts
  • 1 Medium sized onion
  • 200g Feta cheese
  • Salt and pepper to taste
  • Olive oil
  • 1 Egg
  • Olives and dried parsley, to garnish


  • First, put a pan of water to boil and once bubbling, add the potato, skin on, and the egg. You’ll need to take the egg out after a few minutes when it’s hard-boiled. I like it a little runny so prefer to take it out after around six minutes.
  • Chop the onion roughly and add to a frying pan over a medium heat with a lug of oil, garlic, aji amarillo, huacatay paste and a dash of salt and pepper. Whilst stirring, fry until the onions have softened and then take off the heat.
  • In a large bowl or jug, add the contents of the pan, plus the cheese, milk and a tablespoon of olive oil and blend. When it’s well-blended, add the crackers and blend further to thicken it up a little.
  • When the potato is soft, take it from the pan, remove the skin and cut into slices about 1cm thick. Arrange on the plate and cover in the sauce.
  • Finally add the olives, parsley and the egg to decorate; and serve right away.