ocopa

Ocopa is a traditional Peruvian sauce and the dish commonly known as papa a la ocopa, originating in Arequipa, in southern Peru. The sauce is a thick paste made by blending roasted peanuts with ají amarillo, garlic, and a herb mixture that typically includes huacatay (a native Peruvian herb) or cilantro, along with queso fresco or another fresh cheese and toasted sesame seeds. Some versions use bread or crackers to aid thickening, and others add onions or milk to adjust texture and richness.

Preparation involves toasting or frying the aromatics, grinding them with peanuts and cheese into a smooth paste, and simmering briefly to develop flavor. The sauce is then poured over boiled potatoes and served warm or at room temperature. Common refinements include garnishing with sliced onions, olives, or additional cheese. The dish is closely associated with Arequipeña hospitality and regional culinary traditions.

Origins and significance: Ocopa is a hallmark of Arequipeña cuisine and is widely recognized within Peru as a representative dish from the region. Its ingredients reflect a fusion of indigenous Andean components—such as peanuts and huacatay—with European influences that arrived during the colonial period. While exact historical details are not precisely documented, the preparation remains a staple in homes and restaurants in Arequipa and beyond.

Variations: Though the core concept is consistent—potatoes served with a peanut-based, herbaceous sauce—recipes vary in the exact mix of herbs, the inclusion of bread or milk, and the level of heat from the chili peppers. Ocopa is distinct from similar Peruvian dishes such as papas a la huancaína, which relies on a cheese- and ají-based sauce without peanuts.