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originario de la ciudad de Arequipa
Consiste en una salsa picante
similar a otro plato peruano conocido como papa a la huancaína.
Principalmente es servido como entrante.
Tradicionalmente la salsa original (es decir, sin los ingredientes
lácteos europeos) era transportada en pequeños recipientes de
calabaza para ser consumida durante viajes y labores que
requieran desplazamiento.
INGREDIENTES
La salsa es elaborada con ají amarillo y ají mirasol, ambos soasados
sin semillas, cebolla y ajos también soasados, leche
evaporada, queso fresco, galletas, maní, huacatay, sal y aceite.15
Todos estos ingredientes se muelen (tradicionalmente en un batán) o
se licúan de forma tal que obtengan una consistencia ligeramente
pastosa y un color característico. El plato es decorado con huevo
duro y una aceituna de botija, en Arequipa normalmente va
acompañado con papas sancochadas o camarones.4
1 parte : Coloca en una sartén el aceite para dorar los ajos, la cebolla,
el ají amarillo sin pepas, el ají mirasol previamente remojado en agua
caliente y sin pepas hasta que esté blandito, el maní, las galletas, el
queso y el huacatay. Deja que todo cocine por unos 5 minutos sin
abandonar la preparación y moviendo constantemente.
Introduction
- Origin of the city of Arequipa, Peru.
INGREDIENTS
The sauce is made with aji amarillo and aji mirasol, both roasted
without seeds, roasted onions and garlic, evaporated milk, fresh
cheese, crackers, peanuts, huacatay, salt and oil.15 All these
ingredients are ground or liquefied to obtain a slightly pasty
consistency and a characteristic colour. The dish is garnished with a
hard-boiled egg and a botija olive; in Arequipa, it is usually
accompanied by boiled potatoes or prawns.
PREPARATION
1 part : In a frying pan, put the oil to fry the garlic, the onion, the
yellow seedless chilli pepper, the mirasol chilli pepper previously
soaked in hot water and seeded until soft, the peanuts, the crackers,
the cheese and the huacatay. Leave to cook for about 5 minutes,
stirring constantly.
2 parts: You can add a splash of water half way through the cooking
process. Then remove from the heat, allow to cool and mix with the
milk, which you will add little by little until you get the right texture.
If you have the feeling that more milk is necessary, add it. Serve the
cream with local potatoes. Garnish with olives, a boiled egg and a few
slices of aji amarillo. Done.
HISTORY
Its origins may date back to the time of the Inca Empire, when the
Chasquis carried a sack called ocopa, containing chilli peppers,
ground peanuts and herbs, on their travels. At the end of the 19th
century, ocopa was considered a spicy, festive dish.
According to different sources, the origin of this dish dates back to the
time of the Inca Empire. The Inca envoys, who travelled long
distances to bring news between territories known as chasquis, carried
a bag called "ocopa".