Sancocho (Traditional Coastal Stew)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16
cup(s) water
1
piece(s) hen, cut into pieces
250
gr beef ribs
250
gr pork ribs, cut into pieces
250
gr salted beef, cut into pieces
250
gr salted pork snout, cut into pieces
500
gr yuca (cassava), peeled and cut
750
gr yam, peeled and cut
250
gr sweet potato, peeled and cut
2
piece(s) green plantains, peeled and broken by hand
3
piece(s) ripe plantains, cut into pieces, with skins
2
piece(s) corn cobs, cut into pieces
250
gr ahuyama (West Indian pumpkin)
1
cup(s) guiso [see p. 319]
2
tbsp cilantro, finely chopped
4
piece(s) cabbage leaves
pinch salt, pepper and cumin to taste
Directions
- Wash salted meats very well, boil for 10 minutes, discard water, and put to cook with ribs and guiso for 1 hour until tender.
- Add green and ripe plantains and hen pieces and boil for 25 minutes.
- Add rest of root vegetables (yuca, yam, cabbage and sweet potato), cumin and pepper, and finally corn and ahuyama.
- Let simmer on low heat until everything is tender (in approximately 30 minutes).
- Once ripe plantain is cooked, remove, peel and return to broth at end of cooking. 306 Check for salt and correct if necessary.
- Serve with chopped cilantro sprinkled on top, and accompany with fried plantain and coconut rice.
- Goat Sancocho Cesar