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Entree, Meat, Soup, Vegetables


Sancocho is a very Caribbean stew, generally served as a main course. Once you have managed the basics, it quickly becomes a ‘anything at hand’ stew, as tasty with beef or goat as with chicken or lamb. This is a very basic stew found everywhere in the Caribbean, with every family having their own variation.


Serves: 6-8



  • 3-4 pounds goat
  • 1/2 lb. pigs’ ears, jowls, or tails, cut into small pieces
  • 2 medium yellow onions, chop coarsely
  • 2 garlic cloves
  • 1 Tbsp sage
  • 4 bay leaves
  • 1 allspice (appx 1/8th teaspoon)
  • 1 teaspoon tamarind concentrate
  • 1/2 lb. calabaza, in chunks (You can use acorn, butternut, or other sweet squash as a substitute)
  • 1/2 lb. peeled yam, in chunks
  • 1 green plantain, peeled and thickly sliced
  • 1 chili pepper (scotch bonnet)
  • 1/2 cup cilantro leaves
  • salt to taste



  1. Heat oil in a large pan. Add meats and onion and fry for 5 minutes over high heat.
  2. Cover with water, reduce heat to lowest setting, and simmer until meat is tender, 2-3 hours.
  3. Add remaining ingredients except salt and cilantro. Simmer for another 30 minutes.
  4. Fish the bay leaves and chili pepper out. Salt to taste.
  5. Sprinkle with cilantro before serving.



  • Lamb: Instead of goat, add 3-4 lbs. lamb. Add a bit of cumin.
  • Beef/Oxtail: replace goat with 2 1/2 lbs. boneless beef or 5 lbs oxtail. Replace cilantro with tomato, peeled.



  1. Pingback: Sancocho? Pirate Cookin’ ‘ | Cilantro Reviews - April 26, 2011

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