Makes 4
Locro is the ultimate vegetarian dish of the Andes. To make it we use a squash called macre, but if you´re not in Peru, feel free to experiment with any pumpkin available. If you do this, don’t forget to adjust the cooking time. You should aim for a creamy texture.
¼ cup vegetable oil
1 red onion, chopped
3 garlic cloves, mashed
2 tablespoons ají amarillo paste
2 pounds macre squash (or butternut squash), peeled and diced
2 medium white potatoes, peeled and diced
1 cup giant kernel corn (or any white corn)
2 cups vegetable stock
Salt and pepper
½ cup green peas
½ cup unsweetened evaporated milk
1 cup queso fresco (or feta), diced
2 tablespoons cilantro leaves, chopped
2 tablespoons parsley leaves, chopped
2 cups cooked white rice (optional)
1. Heat the vegetable oil in a saucepan over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the squash, potatoes, corn, vegetable stock, salt, and pepper. Lower the heat and simmer, semi covered, stirring occasionally until the vegetables are tender.
3. Finally add the green peas, evaporated milk, and queso fresco. Stir quickly and turn off the heat.
4. Taste for seasoning, add the herbs, stir, and serve with white rice on the side.
Locro leftovers can be used to make an original tacu tacu, by mixing them with leftover rice, and frying them shaped into patties.