Locro

A traditional dish from the La Rioja province of Argentina in the Andes, due to the climate for growing olives, figs, fruit, and quince. The abundance of these ingredients, combined with the large number of Italian and Lebanese immigrants has resulted in a variety of filling and flavourful dishes, including Locro. Traditionally eaten on May 1st to celebrate the day of the worker, May 25th in honour of the 1810 revolution or on the 9th of July which is Argentina’s Independence Day.

2 cups white maize

2 cups fava beans

1kg meat (beef or pork - typically a combination of both)

200g pancetta

4 carrots and 1/2 a butternut squash

2 tsps parsley diced

4 laurel (bay leaves) 

3 tsp pig fat

2 white onions diced 

2 red onions

2 garlic cloves

1tsp cumin

1tbs chilli flakes

1 tbs paprika

Soak the dried maize and fava beans overnight or throughout the day.

Cook in a pan of water with a stock cube. 

Fry the meat with pancetta, and half the carrot/butternut squash. 

The rest puree in the blender and add as a liquid to the meat. Season with salt, pepper and the bay leaf. 

Cook for an hour adding one litre of water into the pan, ensure it remains with sufficient liquid and does not dry out. Add more where necessary to ensure the dish remains stew-like. 

Before serving incorporate the maize and fava beans. 

Make the sauce - a highlight of the dish - sauté the onions and garlic in olive oil and the fat, then add the seasonings. Add more chilli to make it spicy.

Typically in Argentina the accompanying sauce is not that spicy, but even when mild it  brings together the flavours of the dish.