Sancocho de gallina
The sancocho of the Valle del Cauca, the Sunday soup: hen, green plantain, cassava and corn in a coriander broth. It’s cooked outdoors, on riverside outings.
Ingredients
- 1 boiling hen or free-range chicken, in pieces
- 2 green plantains
- 500 g cassava
- 2 corn cobs, in pieces
- 1 onion and 3 garlic cloves
- 1 bunch of coriander
- Cumin, salt and pepper
- White rice and avocado to serve
How to make it at home
- Simmer the hen with the onion, garlic, cumin and half the coriander in plenty of water for 1 hour (or until tender).
- Add the green plantain broken by hand (it’s snapped into pieces, not cut) and the corn and simmer for 20 minutes.
- Add the cassava in pieces and simmer for 20 minutes more.
- Adjust the salt and add the rest of the coriander, chopped.
- Serve in a deep bowl with rice and avocado on the side.
The trick: Plantain broken by hand releases starch and thickens the broth.