Locro
Serves: 5
Fredy Murphy
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Olive Oil2 medium
Onion (finely chopped)3 large
Garlic (cloves, finely chopped)1 tbsp
Coarse Sea Salt1 tsp
Ground White Pepper1 cup
Water2 tbsps
Unsalted Butter1 tsp
CayenneDirections:
1
In a large skillet, heat the olive oil over medium heat
2
Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden
3
Add the garlic and cook for 1 minute more, until it has released its aroma
4
Add the squash, tomatoes, oregano, salt, pepper, and water
5
Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender
6
While the stew is cooking, prepare the sliced corn for the garnish
7
Bring a large skillet of lightly salted water to a boil
8
Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well
9
In a medium skillet, heat the butter over medium high heat
10
Add the cayenne, stir to mix and add the corn slices
11
Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne
12
Add the lime juice and turn the disks so that they are evenly coated
13
Remove from the heat and set aside
14
Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more
15
Taste for seasoning and serve, garnished with the sauteed corn slices