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Sancocho is a traditional soup (often considered a stew) in several Spanish and Latin American cuisines. Variations represent popular national dishes in the Canary Islands of Spain, Ecuador, Colombia, Panama, Argentina, Venezuela, Dominican Republic and Puerto Rico. It usually consists of large pieces of meat and vegetables served in a broth. Similar dishes exist in other countries, such as Bouillon in Haiti.
In the Canary Islands of Spain, the dish is usually made with fish. The fish is usually cooked whole.
Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America.
- Sancocho is made with almost any kind of meat, along with large pieces of plantain, potato, yuca (cassava) and/or other vegetables depending on the region.
- Sancocho is a comfort food made with or without meat. It has the typical ingredients: yuca, plantain, and corn "choclo".
- The Peruvian sancocho is called "sancochado" and is pretty much a baseline: meat chunks, corn, rice and potatoes.
- there is a variant called Sancocho cruzado or Sancocho de siete carnes which includes chicken, beef and pork along with other meats. "Sancocho de siete carnes" means "Seven meat Sancocho," and represents the seven islands of the Canary Islands. In the Dominican republic, Longaniza (a type of pork sausage) is also used. Sancocho de gallina is common as well, often made for special occasions or on weekends. One of the best soups in Dominican Republic Graciela Real said.
- there is a similar dish, although it is called olla carne (meat pot).
- it is made with chicken and/or meat chunks, "mazorca" (corn on the cob), yuca (cassava), name (a root like yuca), otoe (a root like yuca) and cilantro and sometimes with rice.
- sancocho is considered a fairly rustic dish. It is made with chicken (Sancocho de gallina), top round beef (Sancocho), pork feet with chick peas (Sancocho de patitas), or beef short ribs with chorizo, chicken and smoked ham. There are several versions and every house hold has their own take on sancocho but a true Puerto Rican sancocho always calls for chayote, calabaza or butternut squash, and a diced sofrito (not mashed). The soup is usually seasoned with beef stock, cumin, and pepper. Other vegetables and favoring can include celery, carrots, ginger, thyme, parsley, bay leaves, oregano, burgundy wine, rum, and annatto. Ripe and unripened plantains, green bananas, yellow and white corn, potatoes, name, malanga, and yuca are also added.
- it is a stew made with the left over parts of the cow, such as gizzards, stomach lining and whatever else is not used.
- Sancocho is the word used in Cuba to describe what is fed to pigs. This is a mixture of all of the left over foods.
Sanocho from Antioquia
Puerto Rican Sancocho
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Sancocho