Caribbean soup

Name: Caribbean soup (Sancocho costeño trifásico)
Cuisine: Colombian
Ingredients: 4 spring onions (scallions), chopped; 4 spring onions (scallions), chopped; 2 medium onions, chopped; 115 g/4 oz kale, chopped; 150 g/5 oz carrot, chopped; 4 green chillies, chopped; 1 celery stick, chopped; 3 garlic cloves, crushed; 5 ml/1 tsp black pepper; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp achiote or turmeric; 5 ml/1 tsp allspice; 5 ml/1 tsp ground cumin; 45 ml/3 tbsp oil; 675 g/1½ lb beef ribs, cut into short pieces; 675 g/1½ lb pork ribs, cut into short pieces; 1 free-range (farm fresh) chicken, jointed; 450 g/1 lb chicken wings; 500 g/1¼ lb cassava, peeled and cut into 5cm/2in chunks; 1 green plantain, peeled and cut into 6 pieces; 675 g/1½ lb red (russet) potatoes, peeled and quartered; 500 g/1¼ lb yam, peeled and cut into 5cm/2in chunks; 450 g/1 lb pumpkin, peeled and cut into 5cm/2in chunks; 225 g/8 oz sweet potato; 2 corn on the cob, each cut into 4 pieces; 45 ml/3 tbsp coriander (cilantro), finely chopped; 45 ml/3 tbsp coriander (cilantro), finely chopped; 1 unpeeled ripe plantain, cut into 6 pieces; salt; 450 g/1 lb/4 cups cooked white rice, and 3 limes, quartered, to serve

Sancocho costeño trifásico

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This is a lovely soup for a special family occasion. The broth is served in bowls, while the meats and vegetables are presented on large platters. Everyone puts meat and vegetables in their soup, and then adds rice and a squeeze of lime juice.

Ingredients

4 spring onions (scallions), chopped
2 medium onions, chopped
115 g/

Americas
Colombia
Venezuela
Soup
Gluten-free
South America

Method

Put the spring onions, onions, kale, carrot, chillies, celery, garlic, black pepper, achiote or turmeric, allspice and cumin into a food processor and process to a coarse-textured paste. Rub the paste into the meats and set aside for 10-20 minutes.