Peruvian locro

Ingredients

• 1 kgpeeled and chopped macre squash
• 4peeled white potatoes, cut into cubes
• 1sweetcorn cob, kernels removed
• 250 gfresh cheese, cut into cubes
• 1red onion, finely diced
• 2 clovesgarlic, ground
• 30 ml (2 tablespoons)ground yellow chilli
• 7.5 ml (½ tablespoon)turmeric
• 120 ml (½ cup)shelled fresh broad beans
• 15 ml (1 tablespoon), optionalchopped mint or huacatay
• 30 ml (2 tablespoons)vegetable oil
• to tastesalt, black pepper and cumin
• 120 ml (½ cup)water or vegetable stock

Instructions

1. 1

   Make the base

   Heat the vegetable oil in a medium pan. Add the onion and ground garlic and cook over a medium heat until the onion is translucent. Stir in the ground yellow chilli, turmeric, salt, pepper and cumin to taste. Cook for a few minutes, stirring constantly, until fragrant and golden.

2. 2

   Cook the squash

   Add the peeled, chopped squash and mix it into the seasoning. Cover and cook over a medium-low heat for 10 minutes, stirring occasionally to prevent sticking, until the squash starts to soften and break down.

3. 3

   Add vegetables

   Add the cubed potatoes, sweetcorn kernels and broad beans. Pour in 120 ml of water or vegetable stock, mix, then cover and cook for 15–20 minutes, until the potatoes are tender and the squash has broken down completely.

4. 4

   Stir in cheese

   Once the vegetables are cooked, add the fresh cheese cubes. Stir gently so they are incorporated without breaking up completely, then cook for 2 more minutes to heat the cheese through.

5. 5

   Finish and rest

   Turn off the heat and add the chopped mint or huacatay, if using. Leave the pan covered for a few minutes, then serve hot with white rice or a fried egg, if you like.

What is Peruvian locro?

Locro is a traditional Andean stew found in several South American countries, including Peru. This version builds a thick, gently spiced base from squash, then adds potatoes, sweetcorn, broad beans and fresh cheese.

The squash softens into the sauce as it cooks, so the dish becomes creamy without needing a separate thickener. Yellow chilli and turmeric give it colour and warmth, while the herbs bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and sweetcorn provide much of the carbohydrate, while the vegetable oil contributes fat. Fresh cheese adds protein and fat, though the recipe does not provide a detailed macro breakdown. For a balanced plate, serve a moderate portion with extra non-starchy vegetables alongside.

Build a fragrant base

Aromatics: Cook the onion until translucent before adding the garlic, chilli and spices. Stir continuously once the spices go in so they become fragrant without catching on the bottom of the pan.

Seasoning: Salt, pepper and cumin are added to taste in the recipe. Start modestly, then adjust at the end if needed.

Let the squash soften

Macre squash: This large Peruvian squash is the main ingredient and gives locro its characteristic soft, thick texture. Cut it into even pieces so they cook at a similar pace.

Stirring: The squash is cooked covered for 10 minutes, with occasional stirring. Check the base of the pan as you stir, since softened squash can stick.

Check the vegetables for doneness

Potatoes: The stew is ready for the cheese when a potato cube is tender when pierced and the squash has broken down. If the potatoes need longer, continue cooking until they reach that point.

Liquid: The recipe uses just 120 ml of water or vegetable stock to help the vegetables cook. Keep the pan covered during this stage and stir occasionally.

Keep the cheese in pieces

Fresh cheese: Add it only after the potatoes and squash are cooked, then stir gently. Two minutes is enough to warm the cubes while helping them retain their shape.

Herbs: Mint or huacatay is optional and goes in after the heat is turned off. This preserves its fresh aroma as the stew rests.

Serving and timing

Rest: Leave the finished locro covered for a few minutes so the flavours settle before serving. The recipe takes 50 minutes in total, with the main cooking time spent softening the squash and vegetables.

To serve: White rice or a fried egg are suggested accompaniments. Either can be served alongside the hot stew.

Recipe notes & tips

• Cut the squash and potatoes into similarly sized pieces for more even cooking.
• Stir the seasoning constantly as it cooks so it does not catch on the pan.
• Keep the lid on while the squash and vegetables cook, and stir occasionally.
• Add the cheese only once the vegetables are tender to help it hold its shape.
• Choose mint or huacatay according to the flavour you prefer, or leave the herbs out.

Variations

• Use stock: Choose vegetable stock instead of water for the cooking liquid.
• Choose an herb: Use chopped mint or huacatay to give the finish a different herbal note.
• Serve with egg: Add a fried egg alongside the stew, as suggested in the recipe.
• Add rice: Serve with white rice for a more substantial meal.
• Adjust the seasoning: Vary the cumin, pepper and salt to taste.

Common mistakes to avoid

• Rushing the onion: Cook it until translucent before adding the spices so the base has time to soften.
• Scorching the seasoning: Stir constantly after adding the chilli and spices, and keep the heat at medium.
• Letting squash stick: Stir it occasionally during its 10-minute covered cooking time.
• Adding cheese too early: Wait until the vegetables are cooked, then warm the cheese for only 2 minutes.
• Stirring too firmly: Fold in the cheese gently so the cubes do not break up completely.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan until steaming hot, stirring carefully to keep the cheese pieces intact; add a splash of water or stock if the stew has thickened.

Frequently asked questions