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Sancocho

Name: Sancocho
Cuisine: Colombian
Ingredients: 2 cups, peeled and chopped yuca (cassava); 1 large, sliced plantain; 2 pieces, cut into thirds corn on the cob; 1 lb, cut into pieces chicken or beef; 2 medium, peeled and chopped potato; 1/4 cup, chopped cilantro; 1 medium, chopped onion; 3 cloves, minced garlic; to taste salt; 8 cups water

Sancocho is a hearty traditional Colombian stew known for its rich broth, diverse root vegetables, and meat, often served during family gatherings and celebrations. It embodies the blending of indigenous ingredients with Spanish culinary techniques, symbolizing cultural unity and comfort food in Colombia.

10 ingredients

savoryearthyherbalhearty

Culinary DNA Preview

Indigenous70%

Spanish30%

Ingredients

yuca (cassava)
2 cups, peeled and chopped
plantain
1 large, sliced
corn on the cob
2 pieces, cut into thirds
chicken or beef
1 lb, cut into pieces
potato
2 medium, peeled and chopped
cilantro
1/4 cup, chopped
onion
1 medium, chopped
garlic
3 cloves, minced
salt
to taste
water
8 cups

Method

Steps not available

Origin Story

Sancocho originated as a rustic stew among indigenous peoples of Colombia and was later influenced by Spanish colonial cooking, incorporating meats and new spices to create the dish known today.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients

Spanish30%

ingredients+techniques

Techniques

sautéing boiling simmering

Stories about this dish

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