Sancocho
This article needs additional citations for verification. (August 2010) |
platano | |
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in Canarian cuisine and several Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Variations
Canary Islands
Colombia
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of
Dominican Republic
Sancocho is considered one of the national dishes, along with "la bandera" (the flag), consisting of rice, generally red or black beans, some root vegetables and meat. Although, Dominicans usually serve the dish with white rice and avocados. There is a variant called sancocho cruzado or sancocho de siete carnes, which includes chicken, beef and pork, with other meats. Sancocho de siete carnes means "seven meat sancocho" and is considered the ultimate sancocho dish. Longaniza, a type of pork sausage, is also used. Sancocho de gallina (hen sancocho) is common as well, often made for special occasions like holidays or on weekends. While sancocho de habichuela (bean sancocho) and sancocho de guandules are common, other types of sancocho are very rare.[citation needed]
Panama
Also known as sancocho de gallina, it is the national dish of Panama. The basic ingredients are chicken,
Philippines
Reflecting its Spanish influence, sancocho is eaten in the Philippines, where the hearty stew is made with fish, beef shanks, three kinds of meat, chicken, pork butt, bacon, chorizo de bilbao and
Puerto Rico
Sancocho is considered a fairly rustic dish. It is made with chicken and smoked ham (sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish and
Venezuela
Sancochos are prepared throughout the country, recognized as a typical meal of the weekend. The stew can be beef (usually in the Llanos region), chicken (usually central and western region), beef stomach and shank (simply called "tripe") or goat (here called "goat tripe", typical of western Falcón and Lara states) and fish or seafood (usually East and Caribbean coast). When mixing two types of meat (chicken and beef, etc.) is called crossover or "cruzado". Among vegetables and traditional spices for all varieties are yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery (celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot pepper, cilantro, and green or topocho banana.[citation needed]
These soups are major Venezuelan cuisine dishes that are not usually accompanied by other foods. Consumed at lunchtime or in the evening, the stew is a common dish at celebrations, usually served during or after meals—the latter, according to popular belief, to relieve hangover. For this reason, it is typical to serve this dish for lunch on Christmas or New Year's Day.
Similar dishes
There is a similar dish in Costa Rica: it is called olla de carne (meat pot).
The Peruvian sancochado, made with meat chunks, corn, rice, and potatoes, is similar to the Colombian sancocho. It has the typical ingredients: yuca, plantain, and corn "choclo". It is usually made with beef but can also be done with hen,[clarification needed] chicken, or fish. Fish is particularly used in the coastal regions where peanuts are also added to give their characteristic flavor. A similar dish in Chile is called cazuela.
A soup similar to sancocho is called sancoche in
See also
MEXICO
in México the dish is called COCIDO or CALDO DE RES. It consists of brazed beef short ribs ox tail carrots, celery, potatoes, corn on the cob, calabazas(squash) chayotes, garlic, onion, cilantro and garnished with lime and accompanied with tostadas. Variations are made with chicken, shrimp, or ALBONDIGAS(meatballs) another version is POZOLE which is slow cooked pork shoulder that shreds when boiled and pozoles or hominey with dried chile pods and garlic and oregano. Most famous is MENUDO or mofongo which is beef tripe and hominy and pig feet cooked the in a broth flavored by dried Guajillo chile pods garlic and oregano.
References
- ^ "La historia detrás del sancocho, el plato típico de Colombia y el más aclamado para los paseos de olla (in Spanish) - The story behind the sancocho, the typical dish of Colombia and the most acclaimed for pot walks". Infobae, Colombia, December 12, 2021. Retrieved February 11, 2023.
- ^ Un abanico de sabores panameños (in Spanish)
- ^ "Singkutsar (Ilocano Recipe, Parang Pinapaitan)". Retrieved 7 October 2023.
- ^ "Can you eat beef bile?". Easy Dog Food Recipes. 20 July 2023. Retrieved 7 October 2023.
- ^ ISBN 978-90-272-5762-8.
External links
- Dominican Bean Sancocho Sancocho de Habichuela
- Dominican Sancocho
- Sancocho Valluno (in Spanish)
- Sanocho from Antioquia (in Spanish)
- Sancocho recipe Take a taste of Canary Islands