Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
- Preparación
- 40 min
- Cocción
- 120 min
- Total
- 160 min
- Para
- 8
- Dificultad
- Intermedio
- Tipo
- Plato principal
Ingredientes
- Mixed meats1.5 kg
- Cassava, cubed500 g
- Yautía and pumpkin500 g
Preparación
- 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.
Nutrición
Valores por ración · Calculados
- calorías
- 548 kcal
- proteínas
- 38 g
- carbohidratos
- 46 g
- grasas
- 22 g
- fibra
- 5.6 g
- azúcares
- 6 g
- sodio
- 780 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origen
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Sabor
- Starchy and grassy when green, honeyed and caramel when ripe
- Calorías / 100 g
- 122 kcal
- Temporada
- Year-round
La historia de este ingrediente
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.
Este ingrediente significa algo para ellos
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Conocer al chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Conocer al chef¿Quieres ir más lejos?
Ya descubriste el ingrediente. Ahora aprende a dominarlo.
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 · Presencial · $60