Sancocho de Guandú (Pigeon Pea Stew)
Number of servings
4
Difficulty
Medium
Ingredients
12
cup(s) water
250
gr guandú (pigeon peas), soaked overnight
500
gr beef ribs or salted beef
1
piece(s) ripe plantain (yellow)
500
gr ñame (yam), peeled and chopped
500
gr yuca (cassava), peeled and chopped
1
cup(s) hogao or guiso (onion, scallion, garlic, tomato, salt and pepper to taste)
500
gr toasted chicharrones (pork cracklings)
grated queso costeño (coastal cheese)
Directions
- In a pot with 12 cups of water, cook the guandú with beef ribs until tender.
- Add the ripe plantain cut in slices, ñame, yuca and hogao or guiso, and let cook until the ñame and yuca are tender.
- A few minutes before serving, add the chicharrones cut into small pieces and sprinkle each plate with grated queso costeño.