Freelance, event organiser, food tour guide, lifestyle designer. The organizer of the largest bushwalking and social community in Australia. So why not sponsor a walk to promote your business with my group? www.meetup.com/walkers-165
Published October 20th 2012
Can't help falling in love with the Latin yummy stew
Locro served in the Latin America market (Wikipedia image: Author: Martin Tiedemann)
Locro is Spanish, it means meat and vegetable stews. This simple-to-make Latin American stew recipe has been passed down from generation to generation, even crossed the ocean and landed at my door step in Australia. It is a traditional Latin cuisine that has become a firm favourite both locally and internationally. Today you have a chance to taste its magic.
120ml water 1 onion, chopped 1 tomato chopped 1/2 teaspoon oregano 1-2 cobs of corn 450g potatoes, cut into cubes and parboiled 85g lima beans or butter beans, cooked
100g feta or crumbly cheese, cut into cubes
1 tablespoon fresh parsley, chopped
olive oil, salt and pepper
1. Put the water into a pan with the squash, pumpkin, potatoes and cook until it boils and all the ingredients start to soften.
2. While cooking the mixture in the pan, heat the olive oil in anther pan and stir fry the onion, tomato, oregano, for about 3-5 minutes, then add salt and pepper. Take the mixture out of this pan and add them into the pan with the squash stew and combine them well.
3. The corn and lima beans go in now. Let them cook gently in the squash stew for 10 minutes.
4. When the corn is cooked, crumble in the cheese cubes. Stir carefully until the cheese begins to melt. Add some more water if the stew starts to dry up.
5. Now cast the chopped parsley on top and serve right away.
I have the exact same crockpot in my cupboard. It's by Wedgewood. Unbelievable. My sister gave it to me when she moved overseas. It may have been given to her as a wedding present back in the 70's> I am looking forward to trying the locro recipe and serving it in mine. Thanks for the great vego recipe!