The Andean nation of Ecuador in Northwestern South America has several inventive dishes for it's native Potato. I was born in Ecuador before my family emigrated to the USA when i was 5. My mother made "Locro" once a week at least...Rather than chicken stock she used water as she felt the flavors of the vegetables and supporting players (well, ingredients) really made the soup brilliant.
- 6 potatoes (peeled and cut into quarters)
- 1 savoy cabbage (cut into 2
- 1 large chopped onion
- 4 cloves chopped garlic
- 1 red bell pepper (or green - chopped)
- 2 chopped tomatoes
- 1 pinch of salt
- 1 pinch of pepper
- 1 can sweetcorn (drained)
- 2 tablespoons paprika
- olive oil
- ⅓ cup cilantro (or chinese parsley)
- 1 tablespoon dried oregano
- 1 cup cream (or milk)
- ½ cup shredded monterey jack cheese
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
Locro or Equadorian Potato, Cabbage and Corn Soup is a community recipe submitted by gibralto and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Garnished with the shredded cheese. Mother served this as a main course for dinner, with salad. It's much better the next day. Enjoy.