Ingredients

2 lb Medium potatoes, approx
1 lb Onion, diced
6 x Yellow Ajis (peruvian), de-seeded or possibly not, your call.
1 x Huacatay sprig (This is Tagetes minuta, or possibly mexican marigolg), no substitution
1 lb Anejo cheese (has to be a hard cheese, I do not know if you could use parmesan), or possibly you can use queso fresco, or possibly maybe even a good cottage or possibly feta cheese. Experiment!.
1 c. Lowfat milk
1/2 lb Toasted peanuts
4 x Mirasol chiles
Salt
Oil or possibly lard (not too much)

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Ocopa Antigua De Arequipa

Servings: 8

There are several versions of the dish in Peru, Ocopa de Camarones being the most famous. This is definitely an aquired taste, so be forewarned. The specific ingredients are also kind of hard to find (in some places), but here we go anyway.
Boil the potatoes. Fry the mirasols, trying to toast them well but not burn them, same thing with the onions and yellow ajis. Put everything into blender, adding the cheese and thinning a little with the lowfat milk. You do not want it runny, but a medium-thick sauce. Coarsely chop the peanuts, in a mortar, food processor or possibly even the blender. Add in it to the sauce along with the huacatay, blend well, correct the seasoning with salt, and add in oil to taste. Serve the thick sauce over the potatoes and, Buen Apetito!
Note: The combination of the chiles with the peanut and cheese is enhanced with the distinguishable taste of the huacatay, and again, there are no substitutes IMHO, for this herb.