Ecuadorian Locro de Papa

Ingredients

• 1kg potatoes, peeled and cubed
• 1 onion, chopped
• 3 garlic cloves
• 1 tsp ground cumin
• 1 tsp achiote or paprika
• 1.2 litres stock
• 200ml milk
• 150g cheese (mozzarella or feta), crumbled
• 3 tbsp oil
• 1 avocado, sliced
• Coriander
• Salt

Instructions

1. Soften onion and garlic in oil with cumin and achiote.
2. Add potatoes and stock; simmer 20 minutes until very tender.
3. Mash some potatoes against the pan for creaminess.
4. Stir in milk and most of the cheese; heat through.
5. Season.
6. Top each bowl with avocado, remaining cheese and coriander.

Serving suggestions

• Serve hot.

Storage & reheating

Keeps 3 days; loosen with milk.

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