Dominican sancocho
The Dominican Republic’s thick celebration stew, with several meats (the “seven-meat” version is the festive one), cassava, plantain, yam and corn on the cob. It’s served with white rice and avocado.
Ingredients
- 500 g chicken pieces
- 500 g pork ribs
- 300 g diced beef
- 200 g longaniza sausage
- 500 g cassava
- 2 green plantains
- 300 g yam or sweet potato
- 300 g pumpkin
- 2 corn cobs, in pieces
- Onion, garlic, pepper, coriander, oregano and lime
- White rice and avocado to serve
How to make it at home
- Marinate the meats with lime, garlic, oregano and salt.
- Brown the meats in a large pot with a little oil, add the chopped onion and pepper and a little water, and cook for 15 minutes.
- Add 3 litres of water and cook for 45 minutes.
- Add the pumpkin (to thicken it), cassava, yam, plantain and corn, and cook for 45 minutes more, until thick.
- Finish with coriander and serve with white rice and avocado.
The trick: The pumpkin breaks down and gives it body: don’t skip it.