I'm from Lima- Peru (South America Pacific Coast) ......Potatoes, Buttercup Squash, Autumn Cup Squash, Butternut
Squash, Pumpkin – all these ingredients are ideal for Locro, a delicious
Peruvian dish, perfect for fall. Locro, or “Quechua Ruqru” in the Inca language, is a
thick, hearty stew originating in the Andes, but very popular in every region
of Peru, specially in the coast of Lima (where I'm from), the variation in this area of the country is simply delicious, we serve it with camarones (crawfish) or shrimps.
My mother always made sure we had very nutritious meals at home and Locro
definitely fits the bill. Its main components, squash or pumpkin, are
great sources of potassium, niacin and iron as well as beta-carotene.
Locro is a simple, healthy and economical everyday dish and it’s great for vegetarians. You can serve it with rice but it also goes well with a piece of fried fish or just a simple salsa criolla (pickled onions in lime).
Locro is a simple, healthy and economical everyday dish and it’s great for vegetarians. You can serve it with rice but it also goes well with a piece of fried fish or just a simple salsa criolla (pickled onions in lime).
Ingredients:
½ cup canola oil
1 medium red onion, chopped
3 garlic cloves, finely chopped
2 tsp ají amarillo paste (yellow chilly pepper)
½ tsp salt
½ tsp pepper
½ tsp cumin
1 lb buttercup squash, peeled and cubed
1 lb butternut squash, peeled and cubed (pumpkin can be substituted for this squash)
1 lb autumn squash, peeled and cubed
4 medium Yukon gold potatoes, peeled and cubed
½ cup fresh peas
½ cup corn kernels, removed from the cob
½ cup vegetable stock
½ cup fresh white cheese or mozzarella cheese, cubed
1/3 cup heavy cream or evaporated milk (optional)
1 tsp chopped cilantro
salt and pepper to taste
½ cup canola oil
1 medium red onion, chopped
3 garlic cloves, finely chopped
2 tsp ají amarillo paste (yellow chilly pepper)
½ tsp salt
½ tsp pepper
½ tsp cumin
1 lb buttercup squash, peeled and cubed
1 lb butternut squash, peeled and cubed (pumpkin can be substituted for this squash)
1 lb autumn squash, peeled and cubed
4 medium Yukon gold potatoes, peeled and cubed
½ cup fresh peas
½ cup corn kernels, removed from the cob
½ cup vegetable stock
½ cup fresh white cheese or mozzarella cheese, cubed
1/3 cup heavy cream or evaporated milk (optional)
1 tsp chopped cilantro
salt and pepper to taste
Directions:
In a round, shallow pot, heat the oil over a medium flame and sauté the chopped onion until translucent. Add the garlic, aji amarillo paste, salt, pepper and cumin and cook for about 5 minutes. Then add the buttercup squash, butternut squash, the autumn squash, potatoes, peas and corn. Pour in half the vegetable stock, cover and reduce the heat to low. Simmer for about 30 minutes, adding remaining stock as necessary.
Once all the ingredients are cooked, add the cheese and heavy cream and season to taste. Remove from the heat and sprinkle with chopped cilantro, serve with white rice.
In a round, shallow pot, heat the oil over a medium flame and sauté the chopped onion until translucent. Add the garlic, aji amarillo paste, salt, pepper and cumin and cook for about 5 minutes. Then add the buttercup squash, butternut squash, the autumn squash, potatoes, peas and corn. Pour in half the vegetable stock, cover and reduce the heat to low. Simmer for about 30 minutes, adding remaining stock as necessary.
Once all the ingredients are cooked, add the cheese and heavy cream and season to taste. Remove from the heat and sprinkle with chopped cilantro, serve with white rice.
Enjoy!
It looks pretty healthy, Do you know Machiu Pichiu?....think is mispelled, sorry
ReplyDeleteUnfortunately , I never been there, but I'm planning to.
ReplyDelete