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of broth and put a ball of "fufu" m
each plate.
LOCRO. (Pumpkin or yellow squash)
2
lbs. of pumpkin or yellow squash
2
tablespoonfuls olive oil
4 or 5 toma toes
_l
large onion
1 kernel garlic
1 green pepper
olives, fresh cream cheese, hard
boiled eggs, shrimps.
Cut pumpkin, preferably the hard
kind, in cubes; put tomatoes, onion,
garlic and green peppers, all hnely chop–
ped to fry in olive oil. Then add the
pumpkin, cover pot tightly and allow to
simmer until pumpkin is well done.
The steam from its own juice will cook it
without necessity of adding any water;
but care should be taken to leave the
£ire low, to avoid burning. Add a few
spoonfuls of French dressing (oil and
vinegar). Serve on platter and decorate
surface of the dish with olives, small
pieces of cream cheese, ha'"rd boiled eggs,
shrimps, pimentos -as fancy indicates
even tiny pieces of fried fish · or fried
oysters are used on this amusing, novel