OCOPA AREQUIPEÑA


  • 10 white potatoes
  • 1 can evaporated milk
  • 1/2 bunch cilantro
  • 1 cup peanuts
  • 1/2 onion
  • 3 garlic cloves
  • 2 teaspoons Peruvian yellow chili paste.

Cook potatoes separately. Saute onions with garlic. Mix onion sauce with peanuts, cut cilantro, and milk. Add yellow chili and salt as needed. Blend for two minutes or as needed to develop paste-like consistency. Pour mix over potatoes and serve.

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