Locro (Argentine Corn & Squash Stew)

InternationalArgentine180 minServes 8

They say locro came down from the Andes mountains, and it is said that its name comes from the word "ruqru" in Quechua. The tales tell that it is cooked in one big pot over a low fire so there is enough for everyone, and it is served on the 25th of May, remembering the 1810 revolution, and on the 9th of July. We have heard that in some homes locro is cooked with beef alone. Since then the locro pot has been a symbol of warmth and togetherness.

Origin of the dish: North-west Argentina (the Andes) — Other Andean countries such as Peru and Ecuador share similar dishes

Ingredients for Locro

• 1 cup dried white corn, soaked overnight
• 1 cup white beans, soaked overnight
• 600 g beef, cut into cubes
• 500 g pumpkin, peeled and cubed
• 2 onions, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, crushed
• 1 tbsp sweet paprika
• 1 tsp cumin
• 2 litres water or beef broth
• 2 tbsp oil
• salt and black pepper to taste
• To serve: chopped spring onion and hot sauce

Method

1. Drain the corn and beans from their soaking water and put them in a large pot with the water or broth over the heat.
2. Bring to a boil, then reduce the heat and cook them for about an hour.
3. In a pan, heat the oil and brown the onions, pepper and garlic until soft, then add the paprika and cumin.
4. Add the beef and stir until it changes colour, then transfer the mixture to the pot.
5. Cook over low heat for another hour, then add the pumpkin, salt and pepper.
6. Cook for 30–40 minutes until the pumpkin melts, the stew thickens and the corn is tender, adding hot water if needed.
7. Serve hot in clay bowls with spring onion and hot sauce.

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