Peruvian Pumpkin Stew Locro De Zapallo Food
PERUVIAN PUMPKIN STEW (LOCRO DE ZAPALLO)
Steps:
- Saute onion in the oil,add garlic, chili, squash, salt and pepper. Cook at low heat. When the squash is soft, add potatoes, oregano, green peas and corn. Let cook, and add water only if it is too dry and starts to scorch. When the potatoes are done, add cheese and cream or milk. Serve with cilantro on top.
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- Remove and discard seeds and strings from pumpkin/squash. Cut the vegetable flesh into pieces of about an inch square.
- In a large pot, heat the oil. Cut the slices of onion in half. Sautee the onion, stirring often so that they neither burn nor brown, for a few minutes. Once the onion has become translucent, add the pumpkin/squash and continue to sautee and stir for about 5 more minutes.
- Add the vegetable broth, ají amarillo paste, and garlic. Cover the pot and let this boil for 20-30 minutes, until the pumpkin or squash has begun to fall apart (time will vary according to the hardness of the vegetable you are using). There should still be chunks of pumpkin, but the liquid should now be thicker than water and the same color as the chunks.
- Add the cooked corn kernels and frozen peas and continue to simmer until the peas are cooked.
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- Place a medium saucepan over medium heat (see Cook’s Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
- Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
- Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.
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