In brief
- Sancocho: a slow-simmered stew of several meats and root vegetables.
- Origin: the Spanish-speaking Caribbean, a national dish in the Dominican Republic and in Panama.
- Essential ingredients: mixed meats, yuca (cassava), yam, green plantain.
- A family and festive dish, often shared at a large table on Sundays.
Origins and cultural history of sancocho
The word sancocho comes from the Spanish verb sancochar, to half-boil. This stew of meat and root vegetables is thought to descend from the Spanish cocido, brought over by colonization and adapted to New World ingredients as well as to Taino and African heritage in the Dominican Republic, where it ranks among the national dishes, as it does in Panama. It is also found, in similar forms, in Puerto Rico, Venezuela and Colombia.
Each country has its own version. Colombia distinguishes sancocho de gallina, with chicken and potato, from sancocho de costilla, with beef short ribs. The Dominican Republic readily adds squash and, for special occasions, prepares a sancocho de siete carnes, with seven meats. In Puerto Rico, the base is more tomato-based, with chorizo.
What are the essential ingredients of sancocho
The base of sancocho stays constant from one country to another: several meats, several root vegetables, simmered together for a long time.
- mixed meats, beef, pork and chicken
- yuca (cassava)
- yam
- squash
- green plantain
- corn
- fresh coriander
What to know about the sancocho
The sancocho is a stew that simmers for a long time: several meats (beef, pork, chicken) and tubers, yuca (cassava), yam and green plantain, often with squash, corn and coriander. It is a national dish in the Dominican Republic and Panama, shared around a big table on Sundays or festive days. Each country has its own version: in Colombia, the sancocho de gallina is made with chicken and the sancocho de costilla with beef. In the Dominican Republic, the sancocho de siete carnes, with seven meats, is kept for big occasions.
Frequently asked questions about sancocho
What is sancocho de siete carnes?
It is the festive version of Dominican sancocho, made with seven different meats, beef, pork, chicken, goat, longaniza and sometimes smoked ham bone. It is reserved for special occasions, because of the amount of meat needed.
Does sancocho change from country to country?
Yes. In Colombia, sancocho de gallina, with chicken, is distinguished from sancocho de costilla, with beef. In Puerto Rico, the base is tomato-based and includes chorizo. In the Dominican Republic, squash and sometimes sweet potato are added to the other root vegetables.
Where to find the ingredients for sancocho in France?
NKOSI sells the lime juice and dried coriander for this dish and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
