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

Locro is an everyday staple in almost every Peruvian household often served with a fried egg on top.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Peruvian

Servings 4

Ingredients

  

• 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

Instructions

 

• 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

If you need nutrition advice, click here to check out our range of available services.