Ocopa

Ingredients for 6 servings:

• 6 Pepper, yellow
• 400 g sheep’s cheese
• 2 packs of crackers
• 500 ml milk
• 2 tbsp vegetable oil
• 6 m.-sized potatoes
• 3 eggs
• 12 black olives
• Leaf lettuce, some leaves
• 150 g peanuts
• 1 bunch parsley or coriander
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peruvian appetizer

Boil the potatoes with their skins on in salted water, let them cool, peel them, and cut into reasonably thick slices. Hard-boil the eggs, rinse them in water, and let them cool. In the meantime, trim the peppers, remove the seeds, and blend them in a blender with oil, feta cheese, crumbled crackers, milk, peanuts, parsley, or cilantro (depending on taste/availability; this adds green color) until creamy. Season to taste and add more salt if desired. If you use salty peanuts, the salty crackers might be enough. Serve in this order: Line an appetizer plate with lettuce leaves, arrange the potato slices on top, and pour the sauce over them. Arrange the black olives and quartered eggs decoratively on top.