Delicious peruvian meal that you can easily make at home.
Acorn Squash Stew or Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. It’s one of the national dishes of Argentina, Bolivia, Peru and Ecuador. The dish is a classic corn, beans, and potato or pumpkin stew well known along the South American Andes. Typically locro is made using a specific kind of potato called “Papa Chola”, which has a unique taste and is difficult to find outside of its home region.
- 1 lb squash (acorn) peeled, cut in pieces
- 1/3 cup oil
- 1 medium size onion, finely chopped
- 2 garlic cloves, grounded
- 2 teaspoons ground fresh yellow aji (chili)
- 1 teaspoon oregano
- ¾ cups peas
- 3 potatoes, skinned, cut in 4
- 2 corns, cut in slices
- ½ cup evaporated milk
- ¾ cup farmers cheese (ricotta or feta), diced
- 3 olives, pitted and halved
- Salt and pepper
- Heat oil in a pan and sauté onion, garlic, aji and oregano.
- Cook a few minutes and add squash, peas, potatoes, and corn.
- Cover pan, lower heat and simmer until ingredients are cooked.
- Add milk and fresh white cheese. Mix. Correct seasoning.
- Serve with strips of fresh white cheese, olives and white rice.
Recipe | Acorn Squash Stew (Locro)
The difficulty level of a recipe is shown by the rating graphics on the recipe summary box on each recibe. Don’t be alarmed about the potential difficulty level of a given recipe. With good planning almost everything is possible.