Soup
Locro
- Preparation time
- 2 h
- Servings
- 6 servings
Ingredients
- Maïs concassé (samp) — to buy300 g
- White beans — to buy200 g
- Stock — to buy1 l
- Poitrine de porc — to buy200 g
- Chorizo — to buy2
- Squash — to buy300 g
- Onion — to buy2
- Garlic — to buy2 gousses
- Paprika — to buy1 c. à s.
- Cumin — to buy1 c. à c.
- Feuille de laurier — to buy1 feuille
- Olive oil — to buy2 c. à s.
- Salt — to buy1 pincée
Preparation
The day before or several hours ahead, soak the cracked corn and white beans separately in cold water.
Drain the corn and beans, then place in a large pot with the stock and cover generously with water. Bring to the boil then simmer gently for 1 hour, until they start to soften.
Meanwhile, cut the pork belly and chorizo into pieces, and dice the squash.
Sauté the chopped onion and garlic in a pan with a little oil for 5 minutes, until soft, then add the paprika and cumin and heat for 1 minute to wake up the spices.
Add this mixture to the pot with the pork belly, chorizo, squash and bay leaf.
Simmer gently for 45 minutes to 1 hour covered, stirring occasionally, until everything is tender and the broth has thickened into a hearty stew.
Taste and adjust the seasoning with salt, then serve piping hot in deep bowls.