Locro de zapallo (Buttercup squash locro)
The word locro comes from the Quechua ruqru. It’s an ancient buttercup squash-based stew with white potatoes, corn, milk and cheese: healthy and tasty. Its origin goes back to the Inca Empire and has a lot of versions in the Andean region. This is the most used recipe in the peruvian coast; enjoy this delight for 6 people.
Ingredients:
- 1.5 kg (3 lb 5 oz) of buttercup squash, peeled and cut in pieces
- 1/3 cup of vegetable oil
- 1 medium onion, chopped
- 2 cloves of garlilc, ground
- 2 teaspoon of yellow chili/pepper in paste (see the link)
- 1 teaspoon of oregano
- 3/4 cup of peas
- 3 white potatoes, peeled and cut in pieces
- 2 tender corns, cut in slices
- 1/2 cup of evaporated milk
- 3/4 cup of fresh cheese cut in little cubes
- 3 olives, without seeds, cut in halves
- Salt
- Pepper
Preparation:
Heat the oil in a pot and make a seasoning with the onion, garlic, yellow chili/pepper and oregano. Cook some minutes and add the squash, peas, potatoes and corns.
Cover the pot and cook on a low flame until all gets cooked.
Add the milk and the fresh cheese. Mix and season. Remove from the flame.
Serve with fresh cheese pieces and olives.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Vegetables, Legumes, Main Courses, Locro de Zapallo, Buttercup Squash Locro.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Vegetables, Legumes, Main Courses, Locro de Zapallo, Buttercup Squash Locro.
