Saturday Sancoche Recipe
Recipe Ingredients
2 lb salt beef
2 lb mixed produce -- * see note
1/2 lb pumpkin
12 ochroes
6 green bananas
2 large potatoes
1/2 lb red beans -- or split peas
1 small onion -- per person
CARROTS SEASONINGS
1 garlic
1 scotch bonnet
1 green onions
1 thyme -- etc.
Recipe Preparation
* yam, tannia, cassava, dasheen etc.
1. Put the salt beef to soak overnight. 2. Cut into small pieces and
cover with water (2 pints). 3. Bring to the boil and simmer gently
for 1
1/2 hours with beans or peas. 4. Add peeled and cut up
produce. 5. Add the onions (quartered), pumpkin (cut up), chopped
seasonings and ochroes. 6. Cook until vegetables are tender.
Tip No1: You can add any type of meat to "beef" up this basically
meatless dish e.g. chicken, beef, pork etc. The only requirement is
that the pieces remain large otherwise they will disappear in the
soup. Tip No2: You can make some flour dumplings and plunk them in the
soup about 1/2 hour before you are ready. Tip No3: This soup gets very
thick very fast! A little water and butter will thin it out.
Reprinted (without permission) from Naparima High School Girls Recipe
Book (with some modifications).
Recipe By : Nicole Farmer
Servings: 1
Back to Meat Recipes
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( includes pickled shallots, leeks and spring onions)
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