Welcome and welcome! Today we are going to talk about the sancocho. This traditional dish of Colombia is one of those cultural treasures turned into stew, which are prepared with love in a house and enjoyed with loved ones. Nothing cutest.
On this occasion we will travel every detail of this Colombian soup, from its usual ingredients, its history, the variants that each region prepares, and a recipe to enjoy it in the heat of the home.
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On the sancocho
The sancocho is a thick and comforting soup, originally from Colombia that combines ingredients from different influences, elements, the result of the cultural fusion that occurred during the colony era in that region.
This Colombian soup usually includes meat (chicken, veal, pork or a combination), tubers (such as cassava, potato and banana), corn corn, coriander and other regional ingredients.
The soup is cooking over low heat until the meat is tender and the vegetables are soft. The sancocho is appreciated for their warmth and their ability to feed many people making it a common dish in family celebrations and gatherings.
History and origin of the sancocho
The origin of the Colombian sancocho dates back to the pre -Columbian era with indigenous, African and Spanish influences. Before the arrival of the Spaniards in Colombia, indigenous communities already had their own ways of cooking food. The cooking of meats and vegetables in a large pot with water was common in many cultures.
With the arrival of Spanish conquerors in the 16th century, new ingredients were introduced, such as veal and pork meat, onion, garlic and coriander. These elements were incorporated into local culinary practices and gave rise to variations in the sancocho.
During the colony era, Africans brought as slaves also influenced Colombian cuisine. They contributed with slow cooking techniques and the use of spices, which enriched the taste of dishes such as Colombian soup.
The variants of the Colombian sancocho
Over time, the sancocho diversified in Colombia. This dish represents the union of the family and tradition and each region of the country has its unique variant. Some of those variants are:
- COSTEÑO: In the Caribbean coast region the fish sancocho is popular. It is prepared with fresh fish, such as mere or killing and complemented with banana, cassava, potatoes, chain corn, coriander and achiote to give flavor and color. Coconut milk is a common ingredient in this variant, which gives it a tropical touch.
- Antioqueño: This variant is prepared with pork, Creole potato, mazorca, ripe banana, cassava, coriander and achiote. Sometimes rice is added to give it greater consistency.
- Valluno: This recipe incorporates beef, pork or chicken. The characteristic ingredients are cob, cassava, banana, potatoes and carrot. It is usually used with rice, avocado and chili.
- Tumaco: In this port on the Pacific coast of Colombia, a variant with fish is prepared, which incorporates native ingredients and coconut milk, which gives it a unique and tropical flavor.
- Gallina: In many regions of Colombia, Gallina sancocho is a celebration dish. It is prepared with Creole chicken, cassava, potato, cob, banana and other ingredients.
The ingredients of the Colombian soup and its similar
The Colombian sancocho is known for a combination of elements that give it a unique and delicious flavor. The essential ingredients include meat, which can be chicken, veal, pork or a combination of these; tubers such as potato, cassava and banana; the chain corn; The coriander and the green onion. In addition, Achiote is usually used, to give color and flavor, and a chicken or meat broth as a base.
Many of these ingredients are found in other combinations, in different traditional dishes in Latin America and Spain, such as Madrid's cooked , the Colombian ajiaco , the flesh or chicken stew and the Argentine pot . These classic recipes share the idea of cooking meats, vegetables and tubers in a broth base, resulting in a substantial soup or stew.
5 tips to prepare sancocho
- Slow cooking technique: slow cooking is essential for the flavor of the sancocho to develop completely.
- Add the achiote in moderation: the achiote gives the soup color and flavor, but it is important to add it little by little until the desired color and flavor is achieved.
- Add the coriander to the end: to maintain its freshness and flavor, add the coriander and the green onion at the end of cooking.
- Sharing the sancocho: This Colombian soup is a very surrender dish that is enjoyed better in the company of family and friends.
- Traditional accompaniments: The Colombian sancocho is traditionally served with white rice, avocado, chili and capers.
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Original Colombian Sancocho Recipe
Yield : 6 portions
Preparation: 3 hours
Ingredients
- 1 k of veal meat
- 2 corn cobs
- 2 Yucas peeled and cut into pieces
- 2 potatoes peeled and cut into pieces
- 2 carrots cut into pieces
- 2 green bananas peeled and cut into slices
- 2 chopped garlic cloves
- 1 tablespoon Achiote in pasta
- Chicken or meat broth (approximately 2 l)
- Chopped green coriander and onion
- 1 teaspoon of cumin
- Salt and pepper to taste
How to make Colombian sancocho step by step
- In a large pot, heat the achiote over low heat and mix with a little broth until it dissolves completely.
- Add the meat to the pot and cook until it changes color.
- Incorporate corn cobs, yucas, potatoes, bananas, carrots and chopped garlic cloves. Cover with the rest of the broth.
- Condicate with cumin and salt and pepper. Cook over low heat for about 1 hour and a half, 2 hours, or until meat and vegetables are tender.
- Add the coriander and chopped green onion at the end of cooking. Let stand for a few minutes and serve hot.
