|Place of origin||Peru|
|Region or state||Arequipa|
|Main ingredients||sun-dried chilis, onions, and cracker meal|
Ocopa in Peruvian cuisine is a smooth sauce made from huacatay, originally from the city of Arequipa, that may be served hot, as dressing for boiled potatoes, or may garnish cold hard-boiled eggs. Ocopa is prepared with sun-dried yellow chilis and chopped onions and thickened with cracker meal.
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- Morgan, Diane (2012). Roots: The Definitive Compendium with More Than 225 Recipes. San Francisco: Chronicle Books. p. 29. ISBN 0811878376.