Locro de Papa Vegetariano

Locro de papa is a thick, golden potato stew from the high sierra of Ecuador and Peru, warming the Andean communities at altitudes where meat was scarce. This vegetarian version relies on the natural creaminess of Andean potatoes and fresh cheese to create a deeply satisfying one-pot meal.

Serves: 4

Ingredients

• 800g (1.8 lb) yellow-fleshed potatoes, peeled and cubed 3cm
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp (30ml) neutral oil
• 1 tsp ground cumin
• 1 tsp achiote powder (or sweet paprika)
• 1/2 tsp dried oregano
• 800ml (3.5 cups) vegetable stock
• 100ml (scant 1/2 cup) whole milk
• 150g (5 oz) queso fresco or mild feta, cubed
• 1 ripe avocado, sliced
• 2 tbsp fresh coriander, chopped
• Salt and black pepper to taste

Instructions

1. Heat oil in a heavy pot over medium heat. Fry onion 8 minutes until soft and golden. Add garlic, cumin, achiote, and oregano; cook 2 minutes until fragrant.
2. Add potatoes and toss to coat with spices. Pour in vegetable stock; bring to a boil.
3. Reduce heat to medium-low; simmer 20–25 minutes until potatoes are very tender and some have broken down naturally to thicken the broth.
4. Stir in milk and half the cheese; simmer gently 5 minutes. Taste and adjust salt.
5. Serve in deep bowls topped with remaining cheese, avocado slices, and fresh coriander.

Cook's Notes: The stew should be thick like porridge — if too thin, mash a few potato pieces against the pot. Achiote gives the signature golden colour of Andean locro.