8/10/2023 0 Comments Latin muchos masThe Peruvian sancocho is called "sancochado" a baseline : meat chunks, corn, rice, and potatoes. Fish is particularly used in the coastal regions where peanuts are also added to give their characteristic flavor. It is usually made with beef but can also be done with hen, chicken, or fish. It has the typical ingredients: yuca, plantain, and corn "choclo". In Ecuador, sancocho is similar to the Colombian version. It is also served with a side of sliced avocado and a plate of white rice, which is usually dipped in with each spoonful of soup. Some top it off with fresh cilantro, onion and squeezed lime-a sort of "pico de gallo", minus the tomato. Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, cow ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region. In some regions (as in Zulia state) it is given the name sopón. The popularity of this dish is seen at celebrations: instead of saying one is going to a party, it is common to "go to a sancocho." Colloquially, it is often simply called "soup". There are variants of the same, such as the cruzado and the three-phase, when three types of meat are combined. Some people add lemon juice (especially fish). It is usually served with cassava or with arepas. Generally, these are heavily spiced with green seasoning, pimiento (seasoning pepper) and hot pepper (scotch bonnet). The fish version of the dish is known as "fish broff". In Trinidad and Tobago, it is known as sancoche or "Saturday soup", because, like the Venezuelan version, it is primarily eaten on the weekend. For this reason, it is typical to serve this dish for lunch on Christmas or New Year's Day. Consumed at lunchtime or in the evening, the stew is a common dish at celebrations, usually served during or after meals-the latter, according to popular belief, to relieve hangover. These soups are major Venezuelan cuisine dishes that are not usually accompanied by other foods. Among vegetables and traditional spices for all varieties are yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery (celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot pepper, cilantro, and green or topocho banana. When mixing two types of meat (chicken and beef, etc.) is called crossover or "cruzado". The stew can be beef (usually in the Llanos region), chicken (usually central and western region), beef stomach and shank (simply called "tripe") or goat (here called "goat tripe", typical of western Falcón and Lara states) and fish or seafood (usually East and Caribbean coast). In Venezuela, sancochos are prepared throughout the country, recognized as a typical meal of the weekend. The hearty stew is served with a small bowl of rice, pique criollo, tostones, and bread. There are several versions and every household has their own take on sancocho, but a true Puerto Rican sancocho always calls for corn on the cob, a variety of tubers, squash, green bananas, and meat. It is made with chicken and smoked ham (sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish and salted cod cooked in coconut milk and ginger with rice dumplings (caldo santo). In Puerto Rico, sancocho is considered a fairly rustic dish. Sancocho de mondongo (mondongo sancocho or mondongo)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |