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Recipe: Locro (Peruvian pumpkin stew)

I’m sure there are a million locro recipes out there because it’s fair to say this is an everyday staple in almost every Peruvian household. The way I make it is not the way my mum makes it, nor the way my aunties make it, nor the way my mother-in-law makes it. This is one of the few dishes Alvaro insists on keeping meat-free, with a fried egg (or three) on top. Works for me.



Locro is an everyday staple in almost every Peruvian household often served with a fried egg on top.
Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine Peruvian
Servings 4


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

To serve

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


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

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