Locro is a hearty thick stew popular all over South America, and is a classic Ecuadorian dish. This is also a dish in Peruvian cuisine, which at one point held the centre of the Inca Empire. It is also typical in Argentina, prepared by the different native Indian tribes at the time of the Spanish conquest. Its origin dates to before the Spanish colonial times.
- 500 g dry corn kernels
- 3–4 fresh chorizos
- 400 g ham hock
- 200 g bacon or pancetta
- 2 sweet potatoes
- 2 potatoes
- 1 small pumpkin
- 2 spring onions, chopped
- 1 tsp chilli
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dry oregano
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak the dry corn kernels overnight. (If you only have fresh corn, use that but it will not need to be soaked).
Cut all of the ingredients into medium-sized pieces and place in a large pot on the stove. Cover with water.
Simmer over a medium heat for 2–3 hours until soft and creamy.
Prepare the sofrito to cover the dish. Mix the spring onions, chilli, cumin, paprika and oregano and a little olive oil.
Serve the stew in a deep dish, covered with the sofrito.