Arequipa dip and roots (Ocapa Arequipeña con raíces) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 41) by Martin Morales

  • evaporated milk
  • dried panca chillies
  • Show all ingredients...

  • EYB Comments

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Can substitute a mixture of mint, coriander, tarragon, and parsley for huacatay leaves; milk and single cream for evaporated milk; and feta cheese for queso fresco. See recipe for root vegetable suggestions.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Panca chilli paste" called for in this recipe requires 2 hours to prepare. Can substitute a mixture of mint, coriander, tarragon, and parsley for huacatay leaves; milk and single cream for evaporated milk; and feta cheese for queso fresco. See recipe for root vegetable suggestions.

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