Sancoche

Name: Sancoche
Yield: Serves 6 to 8
Cuisine: Trinidad & Tobago
Ingredients: 2 green plantains; 1 teaspoon baking powder; Corn Meal Dumplings; Salt, freshly ground pepper to taste; 8 fl oz. coconut cream; 1 whole fresh very hot red or green pepper, intact with stem on; Pinch of nutmeg; 1½ oz. unsalted butter; 1 teaspoon salt; 1 lb. sweet potatoes, peeled and cut into 1-inch slices; ½ lb. each yam, dasheen (taro root), and cassava root, peeled and cut into slices 1-inch thick; 1 lb. potatoes, peeled and cut into 1-inch slices; ½ lb. corned beef, cut into ½-inch cubes; 2 lb. lean, boneless beef, cut into 2-inch cubes; 4 oz. salt pork, diced; ½ lb. dried yellow split peas; 5 pints beef stock; 2 large onions, coarsely chopped; 2 oz. plain flour; 2 oz. yellow corn meal

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This Trinidadian plantation meal certainly started life as Sancocho, like its South American and Caribbean relations, but time has altered its spelling.

Ingredients

4 oz. salt pork, diced
½ lb. corned beef, cut into ½-inch cubes
2

Americas
Trinidad & Tobago
Main course
Caribbean
Gluten-free

Method

In a heavy, covered casserole render the salt pork. Lightly sauté the corned beef and fresh beef, and the onions in the fat from the salt pork. They should not be heavily browned. Add the stock and the split peas, cover and simmer gently for 1 hour. Add the yam, dasheen, cassava, sweet potatoes and potatoes with the whole pepper and the coconut cream. Cover and continue to simmer gently for 15