sancoche
Sign in to saveAlso known as sancocho, sangkochie
Sancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Key facts
- Prepared food.name
- Sancocho
- Prepared food.image
- Sancocho de espinazo de cerdo.jpg
- Prepared food.caption
- Sancocho de espinazo de cerdo (pork spine sancocho)
- Prepared food.country
- Latin America, Asia (Philippines), Europe (Spain, Canary Islands)
- Prepared food.region
- Latin America
- Prepared food.type
- Soup or stew
- Prepared food.main_ingredient
- Meat, vegetables, broth, yuca, plantains
via Wikipedia infobox
Wikidata facts
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- Commons category
- Sancocho
Sources (1)
via Wikidata · CC0
~3 min read
Encyclopedic overview
6 sectionsContents
- Colombia
- Panama
- Philippines
- Similar dishes
- References
- External links
Sancocho (from the Spanish verb sancochar, 'to parboil') is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
== 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 plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro and mazorca (corn on the cob), depending on the region. Some top it off with fresh cilantro, onion and squeezed lime. It is also served with a side of sliced avocado and a plate of white rice, which is usually dipped in with each spoonful of soup.
Excerpted from Wikipedia’s “sancoche” article, available under the CC BY-SA 4.0 licence.