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Colombian Sancocho

Sancocho

Specialised

⚠ A FAMILY OF DISHES DEFINED BY A METHOD, NOT A RECIPE. A sancocho is meat or fish simmered with the starches of the region — plantain, yuca, ñame, potato, arracacha, maize — and eaten with rice and avocado on the side. SANCOCHO DE GALLINA VALLUNO cooked over wood by a river. SANCOCHO TRIFÁSICO with three meats. SANCOCHO DE PESCADO on both coasts, with coconut on the Pacific. SANCOCHO DE GUANDÚ on the Caribbean coast. SANCOCHO DE COSTILLA in Bogotá. SANCOCHO DE CACHAMA in the Llanos. ⚠ IT IS ALSO PANAMANIAN, DOMINICAN, VENEZUELAN, PUERTO RICAN AND ECUADORIAN, and those are separate national dishes sharing a colonial-era technique; none is recorded here as the original. ⚠ AND IT IS A SOCIAL FORM: cooked outdoors, in quantity, for a crowd.

Atlas — where and when

Communities and languages

Languages: Spanish

What is recorded

  • Sancocho is recorded as a family of dishes defined by method — meat or fish simmered with the regional starches — with many documented regional variants, rather than as one recipe. Panamanian, Dominican, Puerto Rican, Venezuelan and Ecuadorian sancochos are recorded as separate national dishes sharing a colonial-era technique; no origin is assigned. documented

Related foodways

This foodway relates to

  • related to Caribbean Latin Foodways documented

    Panamanian, Dominican, Puerto Rican, Venezuelan and Ecuadorian sancochos are separate national dishes sharing a colonial-era technique.

Recipes

No recipes are filed under this cuisine yet.