Note: I am not claiming this is the only or the best possible solution. What follows is just
the description of a solution that proved itself successful last evening.
Locro (Peruvian/Ecuatorian, i.e., “nature”, pas “à la viande”)
serves 1 person who is very hungry and/or likes to have leftovers
one small pumpkin – about half the volume of a soccer ball;
three large potatoes, preferably yellow-fleshed and apt to be mashed
(the Roseval variety was used; I might try one that falls apart a bit more next time)
one corn on the cob (husked)
6cl crème fraiche
8cl fromage blanc
some green peas would have been nice, but will be omitted from the account for the sake of giving an accurate description of experience
half a small onion (a whole one would also do)
at least half a euro’s worth of fresh parsley (whole)
salt, pepper, etc.
Yes, I do wish I also had ají amarillo, but I didn’t have any.
two bottle caps of olive oil (could use less on a non-stick pot)
Of course, you can replace some of the crème fraiche by more fromage blanc if you are concerned about your ability to metabolise fat (= you do it badly or too well).
a) I find it wisest to boil the potatoes and the corn beforehand until they are almost done, i.e., about half an hour. Peel the potatoes either before or after – that’s a matter of individual preference.
You can get started on steps (b)-(c) in parallel, since they will take at least 15 minutes.
b) Chop and sautée the onions (5 minutes at medium-low fire). I do this already in the pot in which I will cook everything – that way I can use the same oil for the pumpkin. You can put some salt and pepper already at this stage (aderezo).
c) Peel and chop the pumpkin, and add it to the onions, stirring well. Cook/fry until it starts to soften. You can add just a little water if absolutely necessary, but don’t add much – the end result should be thick, and the water already present in the pumpkin should be enough. I did not add any water myself.
d) Add the potatoes and corn. Stir, mashing in the process.
e) Add crème fraiche and fromage blanc, stirring. You’ll probably need to add some more salt and pepper at this stage – season to taste.
f) Serve when uniform and very hot.