Recipe: Locro (Peruvian pumpkin stew)

Locro (Peruvian pumpkin stew)
Yield: 4 servings

Ingredients

• 2 tbsp ghee or oil
• 500-600g pumpkin, peeled and cubed
• 2 medium potatoes, peeled and cubed
• 1 – 1.25 cups chicken or vegetable stock
• 0.5 cup corn kernels (fresh or frozen)
• 1 red onion, diced
• 2 garlic cloves, minced
• 2-3 tsp ají amarillo (Peruvian yellow chilli) paste
• 0.5 cup green peas (fresh or frozen)
• 200g goat feta cheeese
• salt and pepper
• 1 tsp dried oregano

To serve

• white rice
• 4 olives
• 4 fried eggs
• coriander leaves

Directions

1. Peel and cube pumpkin and potatoes.
2. Heat the ghee or oil in a saucepan at medium-low temperature.
3. Add onion, garlic and ají amarillo. Cook for about 10 minutes stirring occasionally.
4. Add pumpkin and potatoes. Cook for another 4-5 minutes, then add stock and bring to a boil.
5. Simmer for 30-40 minutes, until pumpkin and potatoes are falling apart. Feel free to mash them up as much as you want.
6. Add corn and peas, cook for another couple of minutes.
7. Turn off heat, add cheese, season with salt and pepper.
8. Serve with white rice, topped by a fried egg and garnish with an olive and coriander leaves.