Locro

This is a traditional Argentine dish for the 25th of May celebrations and it is really (surprisingly) simple to make but it has a host of different ingredients. And yet, the most important ingredient of all is patience: it takes up to two hours to cook and needs preparation the day before.
So let's get started: take 500g of white maize and 200g of butter beans and soak them in water for at least six hours (overnight is better). In a thick-based pot, place about 500g of flank steak, an oxtail, 500g of pork ribs, two chorizos and a pig's foot and boil for about five minutes. Remove from the pot, strain and allow to cool before chopping up onto manageable pieces (I prefer to do this to the raw meat).
Now add the maize and beans to the pot, cover with lots of water and boil until soft. Next add one kilo of butternut, 3 potatoes, 3 sweet potatoes, all of which have been chopped into cubes. With this, add two roughly chopped onions and two spring onions that are diced as well as 200g of bacon, cubed. Bring to the boil. Finally, add rosemary and thyme, salt and pepper to taste as well as a teaspoon of paprika. Turn the heat down and allow to simmer for an hour at least.
Upon serving, a teaspoon of "sauce" is added to give it a bit of a zing. To make the sauce: finely chop three onions and add it to a pan with a cup of oil and cook until the onions are transparent. Add two heaped teaspoons of chilli powder, two cloves of crushed garlic, salt and pepper and allow to cook slowly for ten minutes. Spoon into the locro and stir.
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