This is the Trinidadian version of a popular meal that was often prepared on Sundays throughout the Caribbean because it could be left to simmer over the fire while laborers spent the day at church or worked in the fields. One of my childhood favorites, this thick soup features dumplings shaped like pointy-ended ovals. My father always seemed to have a pot of Sancoche, which my brother and I called “Dumpling Soup,” on the back burner of the stove or in the refrigerator or freezer.
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