Locro de papa

Thought I would share this recipe I made at the weekend because despite being barking mad and making no sense whatsoever it happens to produce a rather yummy soup. It’s called “Locro de papa”, a mexican dish which according to Babelfish translates into English as “Locro of pope”. So now you know.

Recipe courtesy of www.SeasonAndSpice.com

1kg floury potatoes
1 large onion
3 garlic cloves
1 ripe avocado
100ml milk
150 strong cheese
2 tsp annatto seeds
2 tsp ground cumin
2 tsp caribe chilli flakes
1/2 tsp ground black pepper
1/2 tsp oregano

Raw ingredients
Raw ingredients


1 ) Preparation: Slice the onion thinly, chop the garlic. Cut the avocado and potato into chunks. Have a carton of soup ready because you aren’t convinced at this stage…

Sliced and diced
Sliced and diced

2 ) Heat the annatto seeds in a couple of tablespoons of oil in a pan on a low heat for a few minutes until the oil has taken on the red colour of the seeds.

Annatto seeds
Annatto seeds

3 ) Remove the seeds and retain the oil. Add the onion and garlic and fry until the onion starts to soften.

Mmmm onions
Mmmm onions

4 ) Add half the potatos plus the Cumin, pepper and oregano. Stir.

Add the spuds
Add the spuds

5 ) Pour in 800ml of water, cover and simmer until the potatoes start to fall apart.

6 ) Blend to a rough puree


7 ) Add the remaining potatoes, cover and cook again until the potatoes are soft.

8 ) Stir in the milk and half the cheese. Add salt to taste.

Add... guess what
Add… guess what

9 ) Serve and add the avocado, remaining cheese and a sprinkling of chilli flakes.

It's soup!
It\’s soup!

Eat and be pleasantly surprised…