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.
- 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
- 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.
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