Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

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.


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


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