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Sancocho: The Dominican Republic’s Favorite Traditional Holiday Meal

By Jane Goodwin | May 18, 2007

If ever you are lucky enough to be in the Dominican Republic during a holiday season, you will no doubt also be lucky enough to be eating Sancocho.

Sancocho is the traditional favorite holiday meal in the Dominican Republic, and while there are virtually hundreds of ways to make it, the fundamentals remain the same. It takes a while to prepare, but like most things that require time and patience and care, it’s well worth the wait. This recipe will feed a crowd.

Ingredients:

3 lbs. chicken
2 lbs. pork or ham
2 lbs. goat (or beef, if by some chance you are fresh out of goat)
2 lbs. assorted sausages
4 large unripe platanos, cut into large pieces
1 lb. potatoes
2 lbs. yucca of cassava, cut in pieces
2 lbs. malanga, cut into pieces
5 ears of corn on the cob, cut in chunks
1 lb. yams, cut into pieces
6 liters of water
4 TBSP oil
1 1/2 TBSP oregano
5 tsp. salt
4 lemons
2 TBSP celery seed
2 green bell peppers, cut in large pieces
3 large onions
1 TBSP garlic
2 cubes chicken or beef bouillon
2 tsp. vinegar
1 TBSP Worcestershire sauce or soy sauce
dash thyme
dash cilantro
dash parsley

Cut all the meats into small pieces and rub with two of the lemons. Brown the meats in the oil with the herbs, onions, garlic, pepper, sauce, and salt, for about 20 minutes. Add the bouillon cube and the two remaining lemons and simmer another 10 minutes.

Bring the water to a boil and add the vegetables. Simmer for about 10 minutes

Add the meat to the vegetable mixture and simmer until the veggies are soft. Take out a few of the vegetables and mash them, and return them to the pot. This will thicken the broth.

Dip some of the mixture into a bowl, and serve with rice. Add some hot sauce if you like.

Eat up. Have something with coconut for dessert.

In the Dominican Republic, we call this a holiday meal. You will, too.

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Topics: Culture, Friends and Family, Lifestyle |

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