Sancocho de Chivo (Goat Stew)

Recipe category
Soups
Country
Colombia
Region
Atlantic Coast
Source
Gran Libro de la Cocina Colombiana
Tags
traditional
colombian
Cooking time
120 minutes
Number of servings
8
Difficulty
Medium
Ingredients
16 cup(s) water
3 kg goat (meat with bone quartered, including head)
2 piece(s) green plantains, peeled and cut
2 piece(s) green guineos (small bananas), peeled and cut
250 gr malanga (taro root), peeled and cut
250 gr sweet potato, peeled and cut
250 gr yam, peeled and cut
250 gr ahuyama (West Indian pumpkin), peeled and cut
250 gr yuca (cassava), peeled and cut
4 piece(s) corn cobs peeled and cut
4 piece(s) cabbage leaves, chopped
2 piece(s) garlic cloves, crushed
4 piece(s) sweet criollo peppers, chopped
2 tbsp cilantro, chopped
1 piece(s) bunch of scallions whole, tied
cumin, salt and pepper to taste
Directions
  1. Put meat to boil with scallions in 16 cups of water.
  2. In approximately 1 hour, when tender, remove scallions and add rest of ingredients, in this order: first plantains and 15 minutes later, guineo, yam, malanga, corn, sweet potato, yuca, ahuyama, cabbage, sweet pepper, garlic, cumin, salt and pepper.
  3. When everything is tender (in about 40 minutes) and before serving, add whole or chopped cilantro, sprinkled on top.
  4. Generally prepared in the countryside, outdoors, on a wood-burning stove.
  5. In Valledupar it is the favorite dish for celebrations.
  6. Sábalo Sancocho [Bocachico] Cartagena, Bolívar