Sancocho
A deep Dominican stew of several meats and roots, simmered until the broth turns velvet.
- Préparation
- 40 min
- Cuisson
- 120 min
- Total
- 160 min
- Pour
- 8
- Difficulté
- Intermédiaire
- Type
- Plat principal
Ingrédients
- Mixed meats1.5 kg
- Cassava, cubed500 g
- Yautía and pumpkin500 g
Préparation
- 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
Valeurs par portion · Calculées
- calories
- 548 kcal
- protéines
- 38 g
- glucides
- 46 g
- lipides
- 22 g
- fibres
- 5.6 g
- sucres
- 6 g
- sodium
- 780 mg
Plantain
Caribbean PantryThe everyday starch of the Caribbean table, changing character entirely with ripeness.
- Origine
- Southeast Asia, naturalised across the Caribbean from the 16th century
- Saveur
- Starchy and grassy when green, honeyed and caramel when ripe
- Calories / 100 g
- 122 kcal
- Saisonnalité
- Year-round
L'histoire de cet ingrédient
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.
Cet ingrédient compte pour eux
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Rencontrer le chef
Isabela Rosario
Puerto Rico · Mofongo and sofrito
“A plantain tells you exactly what dish it wants to become.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
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 · Sur place · $60