The word locro comes from Quechua and has its origins in the pre-Hispanic and pre-Inca period, when it was prepared using corn, squash, and potatoes, making it a type of stew commonly consumed by indigenous peoples. In Peru, locro de zapallo (squash stew) was initially prepared mainly in the city...
Ingredients
squash, peeled1kg
ear corn, cut into four pieces1
potatoes, halved3
onion, chopped1
small tomato, chopped1
white pepper1/2tsp
fish backbone1
garlic, minced2clove
fresh cheese, crumbled100g
salt, to taste
cilantro, to taste
Nutrition (per serving)
Calories
61.4kcal (3.07%)
Protein
4.0g (7.9%)
Carbs
5.3g (1.95%)
Sugars
1.7g (3.4%)
Healthy Fat
1.0g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
How to make Pumpkin Locro
- Step 1
In a large pot, place the peeled and cubed squash, the potatoes, the corn pieces, and a bit of cilantro to taste.
- Step 2
Cover the ingredients with water and place the fish backbone on top.
- Step 3
Cook over medium heat until the vegetables are tender.
- Step 4
Using a slotted spoon, remove the ingredients from the water, reserving the cooking broth.
- Step 5
Mash the squash with a fork and set it aside.
- Step 6
Prepare a sofrito by heating a bit of oil in a large skillet. Sauté the minced garlic and chopped onion until fragrant.
- Step 7
Add the chopped tomato and season with salt and white pepper to taste. Cook for 5 minutes.
- Step 8
Add the mashed squash, the potatoes, and the corn pieces to the skillet. Mix well.
- Step 9
Shred the fish backbone, mix it into the stew, and add the crumbled fresh cheese.
Nutrition (per serving)
Nutrition (per serving)
Calories
61.4kcal (3.07%)
Protein
4.0g (7.9%)
Carbs
5.3g (1.95%)
Sugars
1.7g (3.4%)
Healthy Fat
1.0g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a vegetarian version, omit the fish backbone and use vegetable broth instead.
Serve with a side of cooked white rice for a complete meal.
Adding a piece of fried fish on the side can enhance the dish's flavor and presentation.
Use fresh, ripe squash for the best flavor and texture.
Adjust the seasoning to your taste by adding more salt or white pepper if needed.
FAQS
Can I make this dish vegetarian?
Yes, you can omit the fish backbone and use vegetable broth instead for a vegetarian version.
What type of squash should I use?
You can use any type of squash, but a ripe and sweet variety like butternut squash works best.
Can I freeze leftovers?
Yes, you can freeze the stew in an airtight container for up to 3 months. Reheat gently on the stove before serving.
What can I serve with locro de zapallo?
It is traditionally served with cooked white rice and optionally a piece of fried fish.
How can I make the dish spicier?
You can add a pinch of chili powder or a chopped chili pepper to the sofrito for extra heat.
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Australia