Authentic home cooking from Peru, with US measurements. 
Peruvian Locro de Zapallo (Pumpkin Stew)
After some time, I checked my recipes and found several for Locro de Zapallo, so I’m sharing a simple version that we make at home. My mom likes to add dried baby shrimp, but we never liked it, so I leave it out. If you like it, feel free to add some.
In this recipe, I give you two herb options: oregano or huacatay. Some people use huacatay, which gives a nice flavor, but I personally prefer oregano, so that’s what I use.
If you don’t want it to be strictly vegetarian, you can serve it with a fried steak or a fried egg—it’s delicious either way.
We usually eat it with white rice.
Peruvian Locro de Zapallo (Pumpkin Stew)
After some time, I checked my recipes and found several for Locro de Zapallo, so I’m sharing a simple version that we make at home. My mom likes to add dried baby shrimp, but we never liked it, so I leave it out. If you like it, feel free to add some.
In this recipe, I give you two herb options: oregano or huacatay. Some people use huacatay, which gives a nice flavor, but I personally prefer oregano, so that’s what I use.
If you don’t want it to be strictly vegetarian, you can serve it with a fried steak or a fried egg—it’s delicious either way.
We usually eat it with white rice.
Open in Cookpad AppSteps
- 1
In a pot, heat oil and sauté the chopped onion and garlic. Add pepper, the chicken bouillon cube, and water. Stir, then add the pumpkin and potatoes, both cut into medium pieces, and the corn, either sliced or with kernels removed, as you prefer.
- 2
Add a sprig of huacatay or sprinkle in rubbed oregano. Let it cook a bit before adding the green peas.
- 3
Once everything is cooked, mash the pumpkin and potatoes slightly. Check the seasoning, then add the evaporated milk and queso fresco at the end. Add more oregano if you like.
- 4
The stew should be thick, not too liquid.
- 5
Serve with white rice, a fried egg, or onion salsa.
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