Ocopa limea (limean ocopa)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes |
| 6 | Cloves garlic | |
| 1 | pounds | Diced onions |
| 6 | Yellow Ajis | |
| ¼ | pounds | Sweet cookies (animal cookies are what they use; believe it or not) |
| ⅛ | pounds | Crumbled cheese |
| Milk to thin | ||
| Peanuts; brasil nuts, or chestnuts; or the nut that you like | ||
| Salt and oil to taste | ||
Directions
From: Ray Orosz <a004075t@...>
Date: Thu, 15 Aug 1996 11:57:30 -0400 (EDT) Boil 2 lbs. potatoes. On another pan, sautee 6 cloves of garlic, and 1 lb.
diced onions with 6 yellow Ajis. When golden brown, put in blender along with ¼ lb. sweet cookies (animal cookies are what they use, believe it or not), ⅛ lb crumbled cheese, milk to thin, and peanuts, brasil nuts, or chestnuts, or the nut that you like. Blend everything with the huacatay, season with salt and oil to taste. Serve over the potatoes and put shrimp on top.
All this dishes can be garnished with lettuce leaves, quartered hard eggs and tomatoes.
CHILE-HEADS DIGEST V3 #074
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .
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