DESCRIPTION
Sankocho (App. Sancocho) - a thick soup or stew, a popular dish in the Caribbean and Latin America. Single absolute recipe does not exist. Like any other traditional dishes, in every country it is cooked in its own way. The ingredients may be varied, but the method of preparation is identical in all countries. Sankocho cooked in a large pot, vegetables and meat stewed for a long time, give the thickness and flavor of the dish. A version of this soup-stew refers to the kitchen Puerto Rico.
How do you see this dish is extremely rich in vegetables, but it does not mean necessarily that all of them should fall into the pot and those who are not at hand, it is quite possible to miss or replaced. In any case, it all depends on your imagination and taste. I can say, though the dish is not a "fine dining", but it is extremely tasty
The site is a wonderful recipe sankocho, which is prepared in the Dominican Republic. He Vikulov by La Vanda, but since my recipe is a little different, I decided to expose him. For the recipe I thank the talented girl Corina.
INGREDIENTS
HIGHLIGHTS
chicken drumsticks 6 pieces.
orange juice 100ml
lime juice 50 ml
Beef ribs 600 g
VEGETABLES
onion 1 piece.
4 cloves garlic
red bell pepper 1 pc.
green bell pepper 1 pc.
chili pepper 1 pc.
5 pieces tomatoes.
600 g pumpkin
potatoes 3 pieces.
sweet potato 3 pieces.
2 zucchini pieces.
corn cob 2
Carrot 2 pcs.
BESIDES THAT
2 liter broth
corn oil, 2 tbsp. l.
3 tbsp tomato paste. l.
cumin 1 ½ hours. l.
salt to taste
Freshly ground pepper to taste mix
bay leaf 1 pcs.
fresh cilantro 2 tablespoons. l.
COOKING METHOD BESIDES THAT
2 LITER BROTH
CORN OIL, 2 TBSP. L.
3 TBSP TOMATO PASTE. L.
CUMIN 1 ½ HOURS. L.
SALT TO TASTE
FRESHLY GROUND PEPPER TO TASTE MIX
BAY LEAF 1 PCS.
FRESH CILANTRO 2 TABLESPOONS. L.
COOKING METHOD
BESIDES THAT
2 LITER BROTH
CORN OIL, 2 TBSP. L.
3 TBSP TOMATO PASTE. L.
CUMIN 1 ½ HOURS. L.
SALT TO TASTE
FRESHLY GROUND PEPPER TO TASTE MIX
BAY LEAF 1 PCS.
FRESH CILANTRO 2 TABLESPOONS. L.
COOKING METHOD
A portion of this amount of ingredients gives a very big, I did a little more than half of the total.
The washed meat (ribs must be cut portions) to put in a bowl and mix with orange and lime juice, cover and place in refrigerator to marinate for an hour.
In a saucepan with a thick bottom heat the oil and fry the meat until golden brown (do not pour the marinade). Add finely chopped onion and garlic and fry together for 4-5 minutes.
Add hot pepper, pre-clearing it from the seeds and chop into cubes. The same is done with the peppers. Add to the pot tomatoes, pre-clearing them from the peel and cut into cubes.
Now came the turn of tomato paste, bay leaf, cumin (cumin). Season with salt and pepper, pour in half of the broth or water to a boil, reduce heat and simmer until the amount of liquid is reduced by half.
The rest of the vegetables should be cleaned and cut into large cubes, carrots slices, corn on the cob cut into 4 - 6 parts (it can use frozen or canned or my vacuum-packed).
Put in a saucepan both types of potatoes and carrots, pour the remaining broth (the amount of fluid can be varied on whether you want to have more soup or stew) and simmer for another half hour. Broth may need less.
Now it's time to squash and corn. Also pour remaining after marinating meat orange juice and lime.
Boiling or stewing likely continue for another 30 - 45 minutes until cooked meat and vegetables (they should slightly seethe).
That's what beauty is obtained. Ready sankocho flavor with cilantro finely chopped and serve.
Bon Appetit!
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