Sancocho Vallenato (Vallenato-Style Stew)
Number of servings
10
Difficulty
Medium
Ingredients
3000
gr beef ribs
1000
gr yuca (cassava), peeled and cut in pieces
6
piece(s) green guineo plantains, peeled and broken with nail into pieces
6
piece(s) green plantains, peeled and broken with nail into pieces
1000
gr ñame (yam), peeled and cut in pieces
1000
gr malanga (mafafa or bore), peeled and cut in small pieces
1000
gr arracacha
2000
gr ahuyama (squash), peeled and cut in pieces
8
piece(s) corn cobs
3
piece(s) scallion stalks, finely chopped
cilantro
pinch salt and cumin to taste
Directions
- In a pot with salted water put 1 scallion stalk. When it begins to boil, add the beef ribs or other meat with which you want to make the sancocho. Cover the pot.
- When the meat is somewhat tender, remove the foam it releases during cooking, and add yuca, green plantains, green guineos, ñame, malanga (necessary to thicken the sancocho), arracacha, ahuyama, corn cobs cut in two or three parts, 2 scallion stalks, as well as cumin, cilantro and salt to taste. Stir with wooden spoon all the time until vegetables are tender.