Dish

Locro de zapallo

Ecuadorian Pumpkin Stew

Locro de zapallo is made by sautéing pork with onions and garlic, and then adding diced pumpkin, potatoes, and corn. The stew is simmered until the vegetables are tender and the flavors have melded together. Locro de zapallo is typically seasoned with cumin, oregano, and aji amarillo, a Peruvian chili pepper.

Cuisine of the Americas› South American cuisine› Ecuadorian cuisine

Stew

Origins and history

Locro de zapallo is a popular dish in Peru, and is often served during the winter months. It is believed to have originated in the Andean region, where pumpkins and corn are abundant. There are many regional variations of Locro de zapallo, with some recipes calling for different types of meat or vegetables.

Dietary considerations

Locro de zapallo is a high-protein dish that is also rich in fiber and vitamins from the vegetables. However, it is not suitable for vegetarians or vegans, and may not be appropriate for those with certain dietary restrictions or allergies.

Variations

Locro de zapallo can be made with different types of meat, such as beef or chicken, instead of pork. Some versions of Locro de zapallo also include beans or quinoa for added protein and fiber. You can also experiment with different spices and vegetables to create your own unique version of Locro de zapallo.

Presentation and garnishing

Locro de zapallo is typically served in a deep bowl or plate, with a sprinkle of fresh cilantro or parsley on top. Aji amarillo can also be used for garnish.

Tips & Tricks

To make Locro de zapallo even more flavorful, try using homemade pork or chicken broth instead of water. This will add depth and richness to the stew. You can also experiment with different types of squash or pumpkin, such as butternut or acorn squash, for added texture and flavor.