Recipe by John Camacho
"This is a typical dish from Colombia, South America. A chicken stew made with plantain and cassava that is served with a fresh tomato and onion sauce."
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2 1/2 quarts
chopped fresh cilantro
chicken leg quarters
plantains, peeled and cut into 6 pieces
fresh cassava roots, cut into 6 pieces
onions, peeled and thinly sliced
ground cumin, or to taste
mild paprika, or to taste
salt, or to taste
I'm from Barranquilla, Colombia currently living in the States. I made this recipe, but I added corn, cilantro, some Tabasco sauce and instead of cassava I added yucca. That's the way my family has made sancochos all the time. It's very tasty, I really liked it. I would really suggest replacing cassava with yucca. You can also try replacing the chicken with ribs(sancocho de costilla)
Tip: Cassava and Yucca are one and the same. You can find frozen Yucca (skin removed & par boiled) in specialty food stores. Goya is one brand that processes Yucca. Just thaw and remove the woody vein in the center before cooking.
Although this recipe is very good, it lacks the amount of cilantro that is normally found in traditional sancocho. My wife is hot off the boat from Colombia and when she makes it she uses close to one cup of cilantro and adds a spice blend similar to Sazon(Goya section) that puts it over the top.
Both Sancocho and Ajiaco are Colombian soups. BTW, Panama was part of Colombia until 1903, so it should not be surprising that we share that dish. There is also a Dominican Sancocho. In any form, all these dishes are delicious. Enjoy them!
THIS IS A DELISIOUS SOUP
I was very glad to find a good recipe for sancocho on here! It was one of my favorite things when I lived in Panama. Incidentally, several people are a bit confused with terminology, so I wanted to clear this up: cassava = yuca = tapioca. They are identical, just different names for the exact same plant. So you don't need to substitute yuca for cassava... it's the same! Also, it's "yuca" not "yucca". The later is a completely different plant and not related to the one used here.
All I can say is... Yum! Very authentic. The only thing I added to the recipe is a boullion cube and corn to the soup. I serve rice and avacado alongside. Try it! It's great for a cold weather meal.
This was a good soup. Not as hearty as the Caribbean version, the one from the Dominican Republic has more ingredients: Culantro, cilantro, more root vegetables, different meats, chicken, beef, sausage. I will upload my dominican version soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 237
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