1123 Recipes from 47 Countries with 380 Translations by 52 Translators in 17 Languages
Locro de zapallo - Peruvian cuisine
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Preparations

  1. Step 1

    On hot oil, stir minced onion and garlic, add pepper, bouillon cube and water.

  2. Step 2

    Add the zapallo and the potatos dice-chopped. Add the corncob, either sliced or with its grains removed, according to your preferences.

    Add the zapallo and the potatos dice-chopped. Add the corncob, either sliced or with its grains removed, according to your preferences.

  3. Step 3

    Add the oregan. Let it boil for a while prior to adding the peas and the ricotta cheese.

    Add the oregan. Let it boil for a while prior to adding the peas and the ricotta cheese.

  4. Step 4

    Once it's cooked, smash the zapallo and the potato. Add milk and more oregan, if you like it.

    Once it's cooked, smash the zapallo and the potato. Add milk and more oregan, if you like it.

  5. Step 5

    It has a thick consistency. Serve it with white rice.

  6. Step 6

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

    Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.

Comments

  • Felice

    Felice I'm a big fan of cooking with pumpkin! This is a very intriguing dish! What are some of the other variations?

    over 6 years ago
  • Gabriela

    Gabriela You can omit the peas, or use other herbs besides oregan. But the ingredients posted here are the most common.

    over 6 years ago
  • Felice

    Felice I see! I hope to try it soon! One more question, when do you add the ricotta cheese?

    over 6 years ago
  • Gabriela

    Gabriela Sorry! The recipe has been corrected.

    over 6 years ago
  • Felice

    Felice oh wow! thanks!

    over 6 years ago
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