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Locro or lojro [1] (from the Quechua ruqru) [2] is a hearty thick squash or potato stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru , Bolivia , [ 3 ] Ecuador , Chile , Paraguay , Northwest Argentina and Southwestern Colombia .
Yawarlukru or Yawar Lukru (Kichwa yawar blood, lukru soup, [1] "blood soup", hispanicized spellings Yahuarlocro, Yahuar Locro) is a traditional stew of Ecuadorian cuisine in the Andes with lamb's entrails including brain, intestines, liver, lung, tongue, and rumen. It is usually served with fried lamb blood, avocado and pickled red onion rings.
Locro de gallina: A stew made of chicken, onions, potatoes, and aji peppers. [52] [53] Locro de Zapallo: Mashed squash with corn, cheese, yellow potatoes and huacatay. [54] Lomo saltado: Beef tenderloin slices, sautéed with onions, tomatoes, aji (hot peppers), and other spices. It is served with French fries and rice. Lima
Reviewed by Dietitian Alyssa Pike, RDN. When it comes to eating healthy, flexibility is key to making new habits stick long-term. Part of the reason the Mediterranean diet is so highly regarded is ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
The stew takes hours to make and Navajo white corn itself is a delicacy — bags of dried kernels of steamed corn can go for $20 a pound in some places, Bex explained. “It means something when ...
Curanto, a Chilean stew cooked in an earthen oven originally from the Chono people of Chiloé Island. Kaguyjy , a Guarani-derived locro corn mush that become part of the national Paraguayan cuisine. Kiveve , a sweet or savory dish from Paraguay consisting of puréed pumpkin and other ingredients cooked over a fire.
The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...