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LOCRO DE ZAPALLO: PERUVIAN PUMPKIN STEW WITH RICE
HOW TO PREPARE THIS HOMEMADE RECIPE, FROM “AYQUERICO”
PUMPKIN AND POTATO STEW
Ingredients:
For 4 servings
1 liter of water
200 g Peruvian yellow potatoes (Optional)
100 g white potatoes
1/2 kg pumpkin
Half an onion
1 garlic clove
1 tsp. pepper
1 tsp. cumin
1 tsp. turmeric
50 gr. queso fresco
1 corncob
50 gr. peas
Salt to taste
Oil
A pinch of Peruvian Ajinomoto or MSG (Optional)
1 tsp. ground oregano
1 tsp. yellow chili pepper (Optional)
100 ml. evaporated milk (Optional)
1 twig of Huacatay (Peruvian black mint)
COOKING TIPS:
Stir and mix well all ingredients.
For an authentic Peruvian flavor, use Peruvian yellow potatoes.
This dish can be served with white rice and a fried egg (optional)
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