Locro de Zapallo is a traditional Peruvian recipe for a classic rich soup or stew of zapallo pumpkin, butternut squash, potatoes and corn with peas and broad beans in a fresh cheese and yellow chilli paste base that's typically served with rice. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Locro de Zapallo.
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This is hearty, delicious Peruvian pumpkin stew with plenty of colour. Learn how to make this lunch or dinner crowd-pleaser
Ingredients:
900g zapallo pumpkin or other winter squash, peeled and cut in cubes
230g butternut squash peeled and cut in cubes
250g floury potatoes cut in cubes
1 corn cob, on the cob cut into 6 rounds
1 medium red onion finely chopped
1 tbsp ají amarillo paste
1 tbsp fresh garlic, minced
75g green peas
75g fresh broad beans
250ml water (optional)
200g fresh white cheese (queso fresco), cut in cubes
2 tbsp evaporated milk
2 tbsp olive oil or vegetable oil
4 eggs (optional)
A few sprigs of fresh huacatay (black mint) or coriander, chopped
Salt and freshly-ground black pepper to taste
800g long-grain white rice boiled (to accompany)
Method:
Heat the olive oil in a large pan. Add the garlic, ají amarillo paste and chopped onion and fry over medium heat for around 3 minutes.
Add the chopped pumpkin, butternut squash and potato pieces along with the slices of corn and cook over medium heat for about 15 minutes.
Monitor the stew and if you feel it’s drying up too quickly, add a cup of water. (If you don’t have corn on the cob, you could just add 1 cup of sweet corn kernels.)
Add the green peas and broad beans and cook for another 5 minutes. If using milk, add it now.
Take off the heat and add stir in the fresh cheese cubes and chopped huacatay leaves. (This herb can be difficult to find outside of Peru, unless you grow as an ornamental in your garden so you can replace it with some chopped cilantro or mint leaves.)
Serve accompanied by a generous portion of white rice. Top with a fried egg (optional) and salt and ground black pepper.
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