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Sancocho is a hearty stew, brimming with bold flavours and nourishing ingredients, is a cornerstone of Colombian cuisine.
It’s the kind of dish that brings people together, whether shared during festive gatherings or savoured as a comforting family dinner. Known for its rich, soul warming qualities, Sancocho is a culinary treasure that embodies the heart and warmth of Colombia’s diverse regions.
What Is Sancocho?
Sancocho is a traditional Colombian stew that showcases the country’s agricultural abundance and culinary ingenuity. It’s a dish that adapts to the region where it’s prepared, with different areas adding their own unique touches. While the ingredients can vary, the essence of Sancocho lies in its ability to combine simple, hearty elements into a flavourful and satisfying dish.
Sancocho typically features a combination of meats; chicken, beef, or pork, and root vegetables simmered in a flavourful broth. In coastal regions, it often includes fish, lending a delicate depth to the flavour. Each bowl is a testament to Colombia’s culinary diversity, reflecting the traditions and resources of the local community.
Ingredients and Taste
The beauty of Sancocho lies in its layers of flavour, built from fresh, humble ingredients. Commonly, the stew includes yucca, plantains, and potatoes, which give it a rich, starchy base.
Corn on the cob is often added for sweetness, while onions, garlic, and cilantro infuse the broth with vibrant, aromatic notes. A touch of achiote or cumin is sometimes used to enhance the flavour, giving the dish its signature warmth and complexity.
The taste of Sancocho is deeply satisfying, with a balance of savoury, sweet, and earthy notes. The broth is rich and flavourful, soaking up the essence of the meats and vegetables.
Plantains add a subtle sweetness, while yucca and potatoes provide a creamy, comforting texture. Every spoonful offers a glimpse into Colombia’s agricultural heritage, with ingredients that are both nourishing and deeply rooted in tradition.
Served with a side of white rice and slices of ripe avocado, Sancocho is a complete meal that satisfies both the body and soul. A squeeze of lime just before serving brightens the flavours, adding a zesty finish that ties everything together.
A Taste of History
The origins of Sancocho are as layered as the dish itself. Its roots can be traced to Spanish colonization, when European settlers introduced their stewing techniques to the Americas.
Over time, indigenous and African influences transformed the dish, incorporating local ingredients like yucca and plantains. What emerged was a dish uniquely Colombian, reflecting the country’s cultural and culinary fusion.
Each region in Colombia has its own version of Sancocho, from the fish based stews of the coastal areas to the meat rich varieties of the Andean highlands.
In rural areas, it’s often prepared outdoors over an open fire, with families and friends gathering to share the meal. This communal aspect has made Sancocho a symbol of togetherness and celebration, cherished across generations.
Colombian Sancocho Stew Recipe
Serves: 4 people
Ingredients:
- 1 lb (450 g) bone-in chicken pieces or beef ribs (or a mix)
- 2 ears of corn, cut into thirds
- 1 green plantain, peeled and sliced into thick rounds
- 1 ripe plantain, peeled and sliced into thick rounds
- 1 medium yucca root (cassava), peeled and cut into chunks
- 2 medium potatoes, peeled and quartered
- 1 medium carrot, peeled and sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, finely chopped
- 1 bunch cilantro, chopped (reserve half for garnish)
- 2 green onions, chopped
- 8 cups (2 litres) chicken or beef broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
- Lime wedges, for serving
Directions
In a large pot, heat the vegetable oil over medium heat. Sauté the chopped onion, garlic, and green onions until fragrant and slightly softened, about 3 minutes. Add the chopped tomato, cumin, and paprika, stirring well. Cook for another 2–3 minutes until the mixture forms a rich base for the stew.
Add the chicken or beef pieces to the pot, ensuring they are coated in the aromatic mixture. Cook for 5 minutes, turning occasionally, to lightly brown the meat. Season with salt and black pepper to build depth in flavour.
Pour in the broth, ensuring the meat is fully submerged. Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes to allow the flavours to meld.
Add the green plantain and yucca chunks to the pot. Stir gently to combine. These starchy components will thicken the stew slightly as they cook. Simmer for 15 minutes, ensuring the heat remains low to avoid breaking apart the vegetables.
Next, add the potatoes, carrot, and corn pieces to the pot. Stir carefully to ensure even cooking. Adjust the seasoning with additional salt or pepper as needed. Simmer for another 15 minutes, or until the vegetables are tender but not mushy.
Add the ripe plantain slices and half of the chopped cilantro. Stir gently and simmer for 10 more minutes. The ripe plantain adds a subtle sweetness that balances the dish’s savoury notes.
Taste the stew and adjust the seasoning one final time. If the broth is too thick, add a splash of hot water to achieve your desired consistency. Allow the stew to simmer for 5 minutes to blend the flavours fully.
To serve, ladle the sancocho into deep bowls, ensuring each portion has a generous mix of meat, vegetables, and broth. Garnish with the reserved chopped cilantro and serve with lime wedges on the side. Encourage diners to squeeze fresh lime juice over their bowls for a zesty finish. Pair with white rice or avocado slices for a complete meal.
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