Sancocho

Sancocho (from the Spanish verb sancochar, "cook in water") is a traditional soup (often considered a stew) in several Spanish and Latin American cuisines. Variations represent popular national dishes in theCanary Islands of Spain, Mexico, Ecuador, Colombia, Panama, Peru, Dominican Republic, Puerto Rico, and Venezuela.It usually consists of large pieces of meat and vegetables served in a broth. Similar dishes exist in other countries, such as Bouillon in Haiti. In the Canary Islands of Spain, the dish is usually made with fish. The fish is usually cooked whole.Sancocho in Latin America, especially the Caribbean, evolved from both Puchero Canario and Sancocho of the Canary Islands, which were brought with "Canarios" -- Canary Islanders who emigrated to Latin America. Colombia - Sancocho is made with almost any kind of meat, along with large pieces of plantain, potato, yuca (cassava) and/or other vegetables depending on the region. It is usually served with a plate of white rice on the side. Some people take the meat out of the sancocho and put it on the plate of rice, and others put the rice inside the sancocho. Ecuador - Sancocho is a comfort food made with pork. It has the typical ingredients: yuca, plantain, and corn "choclo". Peru - The Peruvian sancocho is called "sancochado" a baseline: meat chunks, corn, rice and potatoes. Dominican Republic - Dominican "Sancocho" is considered one of the national dishes, along with "la bandera" (the flag), consisting of white rice, generally red beans and meat, usually chicken. There is a variant called Sancocho cruzado or Sancocho de siete carnes which includes chicken, beef and pork along with other meats. "Sancocho de siete carnes" means "Seven meat Sancocho," and is considered the ultimate sancocho dish. In the Dominican Republic, Longaniza (a type of pork sausage) is also used. Sancocho de gallina (hen sancocho) is common as well, often made for special occasions or on weekends. While sancocho de habichuela (bean sancocho) and sancocho de guandules are common, other types of sancocho are very rare in the Dominican Republic. Costa Rica - there is a similar dish, although it is called olla de carne (meat pot). Panama - Also known as Sancocho de gallina, it is the national dish and it originates from the Azuero region. The basic ingredients are chicken (preferably free range), name (adding flavor and acting as a thickener, giving it its characteristic texture and brightness), and culantro (giving it most of its characteristic flavor and greenish tone); often yuca, mazorca (Corn on the cob) and otoe are added. Other optional ingredients include nampi (as the Eddoe variety of Taro is known), chopped onions, garlicand oregano. It is frequently served with white rice on the side, meant to be either mixed in or eaten with each spoonful. Hot sauce is also frequently added, depending on regional and individual preferences. Regional varieties include Sancocho chorrerano(a specialty of the town of La Chorrera, which is only made with free range chicken, onions, garlic, chili peppers, oregano and name) and Sancocho chiricano (a specialty from Chiriqui Province and the heartiest variety, containing squash in addition to all basic and optional ingredients mentioned before, having a yellowish color as a result). It is often recommended as the best remedy for a hangover and it is also used a metaphor for the country's racial diversity (much like the salad bowl concept in the United States) due to the varied ingredients that contribute their particular properties to and having an equally important role in the cooking process and final product. Puerto Rico - sancocho is considered a fairly rustic dish. It is made with chicken (Sancocho de gallina), top round beef (Sancocho), pork feet with chick peas (Sancocho de patitas), or beef short ribs with chorizo, chicken and smoked ham. There are several versions and every house hold has their own take on sancocho but a true Puerto Rican sancocho always calls for tubers and sofrito. The soup is usually seasoned with beef stock, cumin, and pepper. Other vegetables and flavoring can include celery, carrots, ginger, thyme, parsley, bay leaves, oregano, burgundy wine, rum, and annatto. Ripe and unripened plantains, green bananas, yellow and white corn, potatoes, name, malanga, and yuca are also added. El Salvador - it is a stew made with the offal of cattle, such as the stomach.

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