Description

This Andean corn and squash stew, also known as vegetarian locro, is a comforting and nutritious dish, perfect for cold days. The combination of white cracked corn, the sweetness of the squash and sweet potato, along with the spices, creates a unique and delicious flavor. I have been preparing it for years and it is always a success at home. It is ideal for a family meal or to surprise your guests with a different and flavorful dish. In addition, it is a very complete and healthy vegetarian option. Dare to try it!

Ingredients (7 ingredients)

1 cup white cracked corn

0.25 piece Japanese or kabocha squash

1 piece onion

1 piece carrot

1 piece small sweet potato

1 tbsp sweet paprika

1 pinch ground chili

Preparation (4 steps)

Preparation of the vegetables

Thermomix® Setting

3 Seg./Speed 5

Peel the onion and cut it into quarters. Place it in the Thermomix bowl and chop for 3 seconds at speed 5. Remove and reserve. Peel and cut the sweet potato and carrot into small cubes. Reserve. Cover the squash with plastic wrap and cook it in the microwave for 10 minutes. Once cooked, make a puree and reserve.

Sauté of onion, sweet potato and carrot

Thermomix® Setting

3 min/248°F/Speed 1 120

Add a tablespoon of oil to the Thermomix bowl. Incorporate the chopped onion and sauté for 3 minutes at 120°C and speed 1. Add the cubed sweet potato and carrot and sauté for 5 minutes at 120°C and speed 1.

180

Cooking the corn and vegetables

Thermomix® Setting

60 min/212°F/Speed 1 100

Add the white cracked corn (previously soaked for 12 hours and drained) to the Thermomix bowl. Season with sweet paprika and ground chili to taste. Cover with water up to the maximum mark on the bowl. Program 60 minutes at 100°C and speed 1.

3600

Incorporation of the squash puree

Thermomix® Setting

60 min/212°F/Speed 1 100

Add the squash puree to the Thermomix bowl. Program 60 minutes at 100°C and speed 1. If necessary, add more water during cooking to obtain the desired consistency.

3600

Finished cooking? Great! 🎉

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About this recipe

The Andean corn and squash stew, or vegetarian locro as it is also known, is a dish that transports me to my travels through the Andean region. I remember trying it for the first time in a small family restaurant in Jujuy, Argentina. The aroma of spices and the creamy texture captivated me instantly. Since then, I have adapted the recipe to my liking and have turned it into a classic in my kitchen. The white cracked corn is the soul of this stew. Its slightly floury texture and mild flavor add body and consistency to the dish. It is essential to soak it for at least 12 hours before cooking it so that it softens and cooks evenly. The squash, in this case the Japanese or kabocha, provides sweetness and a vibrant color. Its puree integrates perfectly with the rest of the ingredients, creating a velvety texture. The sweet potato, with its sweet and earthy flavor, complements the squash and adds a touch of complexity. The carrot, although sometimes underestimated, provides a touch of freshness and a slight sweetness that balances the whole. The onion, slowly fried, is the aromatic base of the stew. Sweet paprika and ground chili are the key spices that give it that characteristic Andean touch. For preparation in Thermomix®, it is important to follow the steps carefully. The chopping of the onion must be quick to prevent it from becoming bitter. The sautéing of the onion, sweet potato and carrot at Varoma temperature (120°C) allows the flavors to develop without burning. During the cooking of the corn, it is essential to monitor the water level and add more if necessary to prevent it from drying out. The incorporation of the squash puree at the end of cooking ensures that it retains its flavor and texture. This stew is naturally vegetarian, but it can be easily adapted to a vegan version by substituting any ingredient of animal origin that is used (although there are none in this recipe). For a spicier touch, you can add a little more ground chili or even a chopped fresh chili. Other spices that combine well with this dish are cumin, oregano and bay leaf. When serving, it can be accompanied with a spoonful of sour cream (if you are not looking for a vegan option), a little chopped fresh coriander or a few drops of extra virgin olive oil. It can also be served with homemade bread for dipping in the sauce. It is a perfect dish for cold days, as it is comforting and nutritious. The Andean corn and squash stew can be stored in the refrigerator for several days. It can also be frozen for later consumption. To reheat it, you can use the Thermomix® or a pot over low heat, adding a little water if necessary. It can be prepared in advance, even a day before, as the flavors intensify over time.