Potato and Herb Stew (Andean Locro)
The Quirky Foodster Team
Ingredients
- Mixed Andean potatoes, peeled and cut into chunks — 600 g (1.3 lb)
- Water — 1 L (4 cups)
- Fresh ai amarillo chile, deseeded and sliced (or 1 tsp dried ai amarillo paste) — 1
- Huacatay (Andean black mint), or substitute mint, chopped — 2 sprigs
- Salt — 1 pinch
Method
- Place the potatoes and water in the pot and bring to a simmer over medium heat.
- Add the ai amarillo and salt, and simmer for 15-18 minutes, until the potatoes are tender and beginning to break down at the edges, thickening the broth.
- Mash a few of the softest potato pieces against the side of the pot to thicken the stew further.
- Stir in the huacatay in the final 2 minutes of cooking, just enough to release its aroma without overcooking it.
- Serve hot in clay bowls.
Introduction: A thick midday stew built from two or three potato varieties simmered with wild highland herbs and ai chile, eaten warm from a communal pot.
Cultural Background: The potato (Solanum tuberosum and its many Andean relatives) was the foundational crop of the Inca economy, with more than a thousand varieties documented at altitude; stew-like potato preparations thickened with the potato’s own starch are described by chroniclers and supported by continuous Andean cooking tradition into the present day.
Tips: – Using two or three potato varieties of different starch levels gives the best texture: one that holds its shape, one that breaks down to thicken. – Add the herb at the very end; prolonged boiling dulls its aroma.
Variations: – A vegan version is naturally achieved by the base recipe as written. – Coastal versions of similar potato stews sometimes include dried fish; this highland version keeps to plant ingredients only.
Storage: Refrigerate covered for up to 3 days.
Reheating: Reheat in a pot over low heat with a splash of water, stirring, for 5-6 minutes until hot throughout.
Nutrition: Per serving (approx.): 190 kcal, 4 g protein, 42 g carbohydrate, 0.5 g fat, 5 g fibre.
FAQs:
Q: What is huacatay?
A: An Andean herb (Tagetes minuta), sometimes called black mint, with a distinctive sharp, minty-anise aroma; it is still widely used in Peruvian and Bolivian cooking.
Q: Is this dish spicy?
A: Mildly so; ai amarillo has warmth without being fiercely hot, and quantity can be adjusted to taste.
- Mixed Andean potatoes, peeled and cut into chunks — 600 g (1.3 lb)
- Water — 1 L (4 cups)
- Fresh ai amarillo chile, deseeded and sliced (or 1 tsp dried ai amarillo paste) — 1
- Huacatay (Andean black mint), or substitute mint, chopped — 2 sprigs
- Salt — 1 pinch
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