Ecuador Vegetable Stew (Locro)
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Ingredients
| 2 tbsp. | butter | | 2 | onions finely chopped | | 2 cloves | garlic, crushed | | 1/2 cup | tomato sauce | | 1/2 cup | water | | 1 cup | canned corn, drained | | 1 cup | fresh or | | frozen peas | | 1 tsp. | salt | | Freshly ground black pepper | | 4 | md. sized potatoes, peeled and cut into eighths | | 1 can (1 lb.) | pumpkin | | 1 cup | milk | | 3/4 cup | grated Gruyere cheese |
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Instructions
Heat the butter in a large saucepan and saute the onions and garlic until golden brown. Add the tomato sauce, water, corn, peas, salt and pepper and bring to a boil. Lower the heat, cover and simmer 10 minutes. Add the potatoes, pumpkin and milk. Cover and simmer over the lowest possible heat 45 minutes to 1 hour. Stir in the cheese and remove from the heat. Serve with boiled rice.
Author's Comments
Latin Americans frequently use seasonal squash and pumpkin to add thickness and color to stew. This version comes from Ecuador.
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