This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Sancocho with pigeon peas pollo sabroso salted meat. In Puerto Rico, sancocho is considered a fairly rustic dish.
In Venezuela, sancochos are prepared throughout the country, recognized as a typical meal of the weekend. These soups are major Venezuelan cuisine dishes that are not usually accompanied by other foods. Consumed at lunchtime or in the evening, the stew is a common dish at celebrations, usually served during or after meals—the latter, according to popular belief, to relieve hangover. For this reason, it is typical to serve this dish for lunch on Christmas or New Year’s Day. In Trinidad and Tobago, it is known as sancoche or “Saturday soup”, because, like the Venezuelan version, it is primarily eaten on the weekend. The fish version of the dish is known as “fish broff”. It is usually served with cassava or with arepas.
There are variants of the same, such as the cruzado and the three-phase, when three types of meat are combined. The popularity of this dish is seen at celebrations: Instead of saying one is going to a party, it is common to “go to a sancocho. Colloquially, it is often simply called “soup”. In Ecuador, sancocho is similar to the Colombian version. It has the typical ingredients: yuca, plantain, and corn “choclo”. It is usually made with beef but can also be done with hen, chicken, or fish. The Peruvian sancocho is called “sancochado” a baseline: meat chunks, corn, rice, and potatoes.
There is a variant called sancocho cruzado or sancocho de siete carnes, which includes chicken, beef and pork, with other meats. Also known as sancocho de gallina, it is the national dish of Panama. In El Salvador, it is a stew made with the offal of cattle, such as the stomach. 1 208 208 208c52 0 99. This post may include affiliate links.
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