Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Ecuadorian Locro de Papa
A thick creamy potato soup with cheese and avocado on top — Ecuador's most beloved highland comfort food.
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15 minPrep🔥
40 minCook🍽️
5Serves📊
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Ingredients
- 1kg floury potatoes, cubed
- 1 onion, chopped
- 3 garlic cloves
- 2 tbsp annatto oil (or 1 tsp turmeric)
- 1 tsp cumin
- 1.2 litres vegetable stock
- 200ml milk
- 200g grated cheese (mozzarella or queso fresco)
- 2 avocados, sliced
- 3 tbsp butter
- Coriander
- Salt and pepper
Instructions
- Soften the onion and garlic in butter with the annatto and cumin.
- Add the potatoes and stock; simmer 25 minutes until very soft.
- Mash about half the potatoes to thicken.
- Stir in the milk and cheese; warm gently until cheese melts.
- Top each bowl with avocado slices and coriander.
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Tara’s tips
- Don't blend smooth — the partly-mashed texture is the soul of locro.
- Add the avocado just before serving so it stays bright.
Serving suggestions
- Serve with avocado and bread.
Storage & reheating
Keeps 3 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan version?
Use plant milk and skip the cheese; the avocado gives plenty of richness.
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