Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
- Prep
- 40 min
- Cook
- 120 min
- Total
- 160 min
- Serves
- 8
- Difficulty
- Intermediate
- Course
- Main course
Ingredients
- Mixed meats1.5 kg
- Cassava, cubed500 g
- Yautía and pumpkin500 g
Preparation
- 1
Season and brown the meats in stages.
- 2
Add water and simmer until nearly tender.
- 3
Add the roots in order of cooking time.
- 4
Finish with sour orange and serve with rice and avocado.
Nutrition
Nutrition per serving · Calculated
- calories
- 548 kcal
- protein
- 38 g
- carbs
- 46 g
- fat
- 22 g
- fiber
- 5.6 g
- sugars
- 6 g
- sodium
- 780 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origin
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Flavour
- Starchy and grassy when green, honeyed and caramel when ripe
- Calories / 100g
- 122 kcal
- Seasonality
- Year-round
The story behind this ingredient
Brought to the Antilles through the Atlantic trade routes, the plantain became the region's most democratic food: fried as tostones, boiled in soups, mashed into mofongo or fufu. Its ripeness is a language of its own — green for salt, yellow for sweet.
This ingredient means something to them
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Meet the chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Meet the chefWant to go further?
You discovered the ingredient. Now learn how to master it.
The Plantain Lab
Green to black: six ripeness stages, six techniques, from tostones to mofongo.
- Sun, 11 Oct 2026, 14:00 · 150 min
- San Juan, Puerto Rico · In person · $60