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Entree, Meat, Soup, Vegetables

Sancocho

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

 

Ingredients:

  • 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

 

Directions:

  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.

 

Variations:

  • 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.
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Discussion

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

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