Ocopa arequipeña – potatoes with huacatay, peanut and cheese sauce

1. Boil the potatoes in their skins in salted water for 25-30 minutes until tender, peel, cool and cut into thick rounds; hard-boil the eggs and halve them.

2. In a frying pan, slowly fry the roughly chopped onion and whole garlic cloves in half the oil for 8 minutes until soft and lightly golden.

3. Dry-roast the peanuts for 3-4 minutes, stirring, until fragrant.

4. Put the fried onion and garlic, peanuts, ají amarillo and huacatay pastes, crumbled fresh cheese (queso fresco – a mix of feta and ricotta can stand in), evaporated milk, crackers and remaining oil in a blender and blend into a smooth, thick, greenish cream; season with salt.

5. Arrange the potato slices on a platter and pour the sauce generously over them.

6. Garnish with egg halves and black olives and serve cold.

Tip: Huacatay (Peruvian black mint) gives ocopa its characteristic woodsy-minty aroma – if you can't find it, a handful of mint and coriander is the best substitute.