Locro de zapallo - Peruvian cuisine
The locro de zapallo (cucurbita maxima) is a stew dish widely consumed in many areas of the Andes. In Peru, it's consumed in coastline, the Andean and the Amazon regions, with its different versions, all year long. Almost every region or place has its own version of this dish.
Andes region, Peru
- zapallo (pumpkin) (500g)
- potato (3)
- corncob (1)
- onion (1)
- grilled garlic (one clove)
- peas (100g)
- oregano (to one's liking)
- salt and pepper
- bouillon cube (one)
- ricotta cheese (200g)
- water (one cup)
On hot oil, stir minced onion and garlic, add pepper, bouillon cube and water.
Add the zapallo and the potatos dice-chopped. Add the corncob, either sliced or with its grains removed, according to your preferences.
Add the oregan. Let it boil for a while prior to adding the peas and the ricotta cheese.
Once it's cooked, smash the zapallo and the potato. Add milk and more oregan, if you like it.
It has a thick consistency. Serve it with white rice.
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