What is Sancocho?
Sancocho is a hearty and flavorful stew that originated in the Caribbean and Latin America. It’s a one-pot dish made with a variety of vegetables, meats or seafood, and starchy tubers like yuca or plantains. The name “sancocho” comes from the Spanish word for “stew,” but this dish has African, indigenous, and European influences that make it unique to the region.
Recipe: Sancocho (Caribbean-Style Stew)
Servings: 6-8 people
Ingredients:
- 2 lbs beef or pork, cut into bite-sized pieces
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 medium-sized potatoes, peeled and chopped
- 2 medium-sized yuca tubers, peeled and chopped
- 1 large plantain, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) of diced tomatoes
- 2 cups of beef broth or water
- 2 tsp of ground cumin
- 1 tsp of paprika
- Salt and pepper to taste
- 2 tbsp of vegetable oil
- Fresh cilantro leaves for garnish
Instructions:
- Heat the oil in a large Dutch oven or pot over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the garlic, beef or pork, potatoes, yuca, plantain, carrots, and celery. Cook for an additional 5-7 minutes, stirring occasionally.
- Add the diced tomatoes, cumin, paprika, salt, and pepper. Stir well to combine.
- Pour in the beef broth or water, making sure that all the ingredients are covered.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the meat is tender and the vegetables are cooked through.
- Serve hot, garnished with fresh cilantro leaves.
Variations:
- To add seafood to your sancocho, add 1 pound of shrimp, fish, or mussels during the last 30 minutes of cooking.
- Use chicken instead of beef or pork for a different protein option.
- Add some heat by incorporating hot peppers like Scotch bonnet or habanero into the stew.
- Serve with rice, boiled cassava, or crusty bread for a filling meal.
Enjoy your delicious and hearty Sancocho!
Text model: llama3
Image model: Artium
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