Dominican Republic
Photo: Daguerreroa, CC BY-SA 4.0, croppedSancocho
/saŋˈkotʃo/sahn-KOH-choh
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- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- ChickenPorkBeefPotatoVegetables
History
Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime. In the Dominican Republic the grandest version, sancocho de siete carnes, has seven kinds of meat. It is a dish for family celebrations, holidays and rainy days, cooked in large pots and served with white rice and avocado. Stews with this name are made across Latin America, but the Dominican sancocho is rich and thick. The Cibao valley around Santiago is known for it. Making sancocho is a social event, and it is said to cure hangovers.
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