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HOW TO MAKE A DOMINICAN SANCOCHO
- 4 pounds of chicken
- 2 pounds of pork chops
- 1 pound of "tocino" (salt pork, spanish sausage)
- 1.5 pound of goat meat
- 1 pound of sausage
- 4 large plaintain bananas
- 2 pounds of yucca (cassava,tapioca,manioc)
- 2 pounds of malanga
- 2 pounds of spanish pumpkin
- 2 pounds of sweet potatoes
- 5 corns on the cob
- 2 pounds of white yam (taro)
- 6 liters of water
- 1.5 tablespoon of oregano
- 5 coffe spoons of salt
- 2 tablespoon of "naranja agria" (these are oranges that are very, very
sour) 2 green bell pepper (cut in four pieces)
- 1 medium size onion
- 1 coffe spoon of garlic (smashed)
- Some leaves of parsley
- Some leaves of cilantro
- 1 tablet of chicken bouillon
- 2 tablespoons of white vinegar
- Worcestershire sauce (English)
oregano = oregano, wild marjoram,winter sweet
- How to prepare the ingredients:
The day before (to save some time) you can cook the meats and store them in
the refrigerator. The way to cook them is the following:
- Cut the chicken in different pieces, wash the chicken with "naranja
agria" taking out the skin and excess grease. Add onions, garlic, bell
pepper, English sauce (or soy sauce), tomatoes and salt. After half an
hour, cook the chicken without adding tomato sauce. Add more water than
usual so that you can use the resulting sauce. Do not let get the chicken
to become too tender. When done, save it in the refrigerator.
- Cook the pork chops and goat in the same way as the chicken but cook them
separately. Add more water than usual so that you can use the resulting
sauce. When done, save it in the refrigerator.
- Cut the "tocino" in small pieces (half an inch) and pass it through hot
vegetable oil (to give a nice color). Add some water and cook. Do not let get
the "tocino" to become too tender.
- Cut the sausage in small pieces (half an inch each) and fry the pieces.
Save the vegetable oil.
- Peel of the yucca, plaintain bananas, malanga, spanish pumpkin, sweet
potatoesand white yam and cut them in samll pieces. Put them in salt water so
that they do not become black.
- In a large pot (or two medium size pots) put the salt and the water. Add
the onions, bell pepper, leaves of parsley and cilantro, spanish pumpkin,
corn, plaintain bananas and malanga. When they are getting tender put all the
other vegetables, the meat and the "sauces". Add two tablespoons of the oil
in which the sausage was fried, "naranja agria", vinegar, garlic, check the
salt. Do not let the sancocho to get too thick.
- Put the spanish pumpkin in two portions: the first one to add
the "sancocho" and the second to eat with the sancocho. If some vegetables
are too tender, take them out. When the sancocho is done, put them in again.
When done, you can serve the sancocho with rice and add picante sauce
(Tabasco, for instance). This recipe is good for 18 portions.
cilantro = coriander, cilantro
auyama = spanish pumpkin, butternut squash, winter squash
puerro = leek, green onion
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If you have any questions comments or suggestions please feel free to mail me.