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