Trinidad Sancoche
Sign in to rate this recipe.
The Tale of Trinidad Sancoche
Story updated
Trinidad sancoche, a hearty stew of split peas, salted meat, and root vegetables, shares its name and Spanish colonial roots with the Dominican and broader Latin American sancocho tradition. It reflects Trinidad's mixed Spanish, African, and indigenous culinary heritage predating British colonial rule.
Ingredients
Scale:· 8 servings
- 1 lb salted pigtail or smoked meat, parboiled
- 1 lb beef stew meat
- 1 cup split peas
- 1 lb yam, peeled and cubed
- 1 green plantain, cubed
- 1 lb dasheen or pumpkin, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 sprig fresh thyme
- 1 scotch bonnet pepper, whole
- 8 cups water or broth
- Salt and black pepper to taste
Instructions
- 1In a large pot, combine the beef, parboiled pigtail, split peas, and water, and bring to a boil, skimming foam.
- 2Simmer 45 minutes until the meat and peas begin to soften.
- 3Add onion, garlic, thyme, and the whole scotch bonnet pepper.
- 4Stir in yam, plantain, and dasheen or pumpkin, and simmer 25-30 minutes until the vegetables are tender and the broth has thickened.
- 5Mash some of the pumpkin or dasheen into the broth for body.
- 6Season with salt and pepper, and remove the scotch bonnet.
- 7Serve hot in deep bowls.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.