sancochar

Sancochar is a term commonly used in several Latin American countries, particularly Peru, to describe a cooking method and the resulting dish. It refers to the process of boiling or poaching ingredients, typically vegetables, in water or broth until they are tender. The term can also refer to the simple meal prepared this way.

The ingredients commonly used in sancochar include potatoes, yuca (cassava), corn, carrots, and sometimes meats like chicken or fish. The vegetables are usually peeled and cut into large pieces before being placed in a pot with enough water or broth to cover them. They are then brought to a boil and simmered until they reach the desired consistency, which is generally soft but not mushy. Seasoning is often minimal, relying on the natural flavors of the ingredients, though salt is typically added.

Sancochar is a fundamental cooking technique in many traditional cuisines due to its simplicity and ability to make ingredients palatable and digestible. The resulting dish is often served as a side dish or as a light main course, sometimes accompanied by a simple sauce or a protein. It is a healthy way to prepare food, as it requires little to no added fat. The term emphasizes the gentle cooking process and the resulting soft texture of the food.