sancocho

Sancocho is a traditional stew or thick soup found throughout the Caribbean and Latin America. It is typically prepared in a single pot with meat, root vegetables, and corn, and the ingredients vary by country or region. The name derives from sancochar, Spanish for parboiling or blanching meat before finishing the cooking.

Ingredients and method: The dish commonly uses a combination of meat such as chicken, beef, pork, or fish, simmered with starchy vegetables like yuca (cassava), yautía or ñame, plantains, and corn on the cob. A flavorful stock is created by sautéing onion, garlic, and cilantro (culantro) and then simmering the meat and vegetables until tender. The result is a hearty, rustic stew; some versions include dumplings or additional vegetables, and the dish may be served with white rice and avocado on the side.

Regional variations: In the Dominican Republic, sancocho is a celebratory, large-copper-pot dish that can include multiple meats, sometimes seven (siete carnes). In Colombia, sancocho varies by region (sancocho paisa, sancocho santandereano) and commonly features beef, chicken, or fish with tubers, plantains, and corn. Puerto Rico and Venezuela have popular versions often called sancocho or sancocho de carne, emphasizing beef or chicken and similar starchy additions. Panama and other parts of Central America have their own styles as well.

Cultural role: Sancocho is widely considered a comfort food and a social, family-centered meal, frequently served for Sundays, gatherings, or special occasions, reflecting a blend of Indigenous, African, and European culinary influences.