Sancoche

Authentic Trinidadian Sancoche Recipe | Beef, Peas, and Coconut Milk Stew

Region / culture: Trinidad, Tobago | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Sancoche is a traditional Caribbean soup that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in many Caribbean households and is often enjoyed during special occasions and gatherings.

History

Sancoche has its roots in the indigenous Taino people of the Caribbean, who used a similar cooking technique to make a hearty soup using local ingredients. Over time, the recipe evolved to include ingredients brought over by African slaves and European colonizers, resulting in the rich and flavorful dish we know today.

Ingredients

1 lb (454 g) salted pigtail, cut into 1.5 inch pieces
1 lb (454 g) stewing beef, cut into 1.5 inch pieces
0.5 lb (227 g) dried split peas
2 large onions, chopped
2 stalks of celery, chopped
2 sprigs of thyme
3 cups coconut milk
Ground provisions (e.g. potatoes, cassava root, dasheen root, eddoes, yam) - peeled and cut into 1.5 inch pieces
green figs (green bananas), peeled and cut into 1.5 inch pieces
1 whole hot pepper
2 pt (946 ml) of water
1 cube beef bouillon
salt and black pepper to taste

How to prepare

Parboil the pigtail pieces for about 15 minutes to remove excess salt. This will prevent the soup from becoming too salty.
In a large pot, place beef cubes and pigtail, then cover with water.
Bring to a boil, then reduce heat and cook for 1 hour.
Add split peas, chopped onion, celery, thyme, coconut milk, salt, black pepper, and bouillon cube. Continue cooking until split peas are dissolved.
Add all ground provisions and the whole hot pepper (do not burst, as the soup will become too spicy). Add enough water to cover the ingredients and cook for another 30 minutes.
Prepare dumplings and add them to the soup last.

Variations

For a vegetarian version, omit the meat and use vegetable broth instead of beef bouillon.
Add additional vegetables such as carrots, pumpkin, or okra for added flavor and nutrition.

Cooking Tips & Tricks

Parboiling the pigtail before adding it to the soup helps to remove excess salt and prevent the dish from becoming too salty.

- Adding the split peas early in the cooking process allows them to dissolve and thicken the soup, adding a rich and creamy texture.

- Be sure to add enough water to cover the ingredients and adjust the seasoning to taste as the soup cooks.

Serving Suggestions

Serve Sancoche hot with a side of fried plantains or rice for a complete and satisfying meal.

Cooking Techniques

Parboiling the pigtail before adding it to the soup helps to remove excess salt and soften the meat for a tender texture.

Ingredient Substitutions

If you can't find salted pigtail, you can use smoked ham hock or bacon as a substitute.

Make Ahead Tips

Sancoche can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the soup with fresh herbs such as parsley or cilantro for a pop of color and flavor.

Pairing Recommendations

Sancoche pairs well with a crisp green salad or a side of fried plantains for a complete and satisfying meal.

Storage and Reheating Instructions

Store leftover Sancoche in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

450 per serving

Carbohydrates

45g per serving

Fats

20g per serving

Proteins

35g per serving

Vitamins and minerals

Sancoche is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Allergens: Contains coconut milk and beef bouillon

Summary

Sancoche is a nutritious and filling dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

- Sancoche is a delicious and hearty Caribbean soup that is perfect for a comforting meal. With its rich flavors and nutritious ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Sancoche. It was a warm summer day, and I was visiting my dear friend Maria in her small village in the countryside. Maria was known for her incredible culinary skills, and she invited me into her kitchen to teach me a traditional dish that had been passed down through generations in her family - Sancoche.

As we gathered the ingredients and began the preparation, Maria shared with me the history of this flavorful and comforting dish. She explained that Sancoche originated in the Caribbean, where it was a popular meal among the indigenous people and later adopted by the Spanish colonizers. The dish was a hearty stew made with a variety of root vegetables, meats, and spices, simmered slowly to perfection.

I watched in awe as Maria expertly chopped the yams, cassava, plantains, and other vegetables, creating a colorful array of ingredients that would soon come together in a harmonious blend of flavors. She added pieces of pork and beef, seasoned with a medley of spices that filled the kitchen with a tantalizing aroma.

As the Sancoche simmered on the stove, Maria shared with me the secret to perfecting this dish - patience and love. She explained that the longer the stew cooked, the more the flavors would meld together, creating a rich and savory broth that would warm the soul. She also emphasized the importance of using fresh, high-quality ingredients, as they would make all the difference in the final dish.

After several hours of simmering, the Sancoche was finally ready. Maria ladled generous portions into bowls and garnished each serving with a sprinkle of fresh cilantro. I took my first bite and was instantly transported to a place of comfort and contentment. The flavors were complex and satisfying, each ingredient adding its own unique touch to the dish.

As I savored each mouthful, I knew that I had to learn how to make this recipe for myself. Maria graciously shared her family's recipe with me, along with her tips and tricks for perfecting the dish. I returned home with a newfound appreciation for the art of cooking and a determination to master the art of making Sancoche.

Over the years, I have made Sancoche countless times, experimenting with different variations and adding my own twist to the traditional recipe. I have shared this dish with friends and family, who have all marveled at its deliciousness and warmth. Each time I make Sancoche, I am reminded of that day in Maria's kitchen, where I learned not just a recipe, but a lesson in patience, love, and the joy of sharing a meal with those you care about.

As I sit here now, reflecting on the journey that led me to discover the magic of Sancoche, I am filled with gratitude for all the people who have shared their knowledge and recipes with me over the years. I am proud to carry on the tradition of cooking and to pass on the gift of good food to future generations. And as I take a bite of the Sancoche simmering on my stove, I am reminded once again of the power of a simple dish to bring joy and connection to those who gather around the table.