Locro de Zapallo, “Peruvian Pumpkin Stew” is a dish that every time I make it takes me back home in a flash! Locro is peasant food from the Peruvian Andes. Its native ingredients are pumpkin, potatoes, corn and yellow pepper; the other flavors came from the Spanish conquistadores. Some might turn up their noses at this humble meal because of its plain appearance (the reason you won’t see this entree on menus in restaurants), but this “delicioso” winter and rustic stew is pure comfort food!
Note: Many reasons to have pumpkin in your diet: it is a superfood! The list of vitamins, minerals, fiber and other nutrients is endless. The Andean people are known to live long and healthy lives and it is believed that their pumpkin-rich diet contributes to this.
LOCRO DE ZAPALLO – (Peruvian Pumpkin Stew)
Serves: 6
Ingredients:
1/4 cup vegetable oil
1 red onion, minced
2 garlic cloves, minced
1 teaspoon aji amarillo (yellow pepper paste, you find it in Mexican stores) – (optional)
1 tablespoon dry oregano
Salt and pepper
1.5 kg. pumpkin or butternut squash (Trader’s Joe sells them, peeled and cut into cubes)
3 large potatoes, peeled and cut into 1.5cm cubes
1 cup frozen or fresh peas
1 cup of frozen or fresh corn kernels
1/2 cup chicken or vegetable broth
1/2 cup evaporated milk or heavy cream
1/2 cup feta cheese or queso fresco cut in 1cm cubes and extra for garnish
pitted olives, Peruvian or Kalamata
2 tablespoons cilantro, finely chopped
Directions:
In a pot sauté onion in oil, add garlic, aji amarillo, oregano, salt, pepper and squash (cut squash same size as potatoes). Cook at low heat. When squash is soft add potatoes, green peas, corn and chicken broth. Stir well and cook till potatoes are done. Add milk or cream and cheese. Turn off the stove and let it rest for few minutes. Serve with white rice. Garnish with feta cheese or queso fresco cut in a triangle, olives and sprinkle cilantro.
Correction: The recipe “Penne with 5 cheeses” published in Current on Oct. 6 inadvertently omitted a cheese. The missing ingredient is a 1/4 cup of crumbled gorgonzola cheese.
