Sancocho

Sancocho

Sancocho de mondongo.
Type	Soup or stew
Place of origin	Canary Isles and various other places of origin
Region or state	Predominately Dominican Republic
Main ingredients	Meat, vegetables, broth, Yuca, Platano

Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional soup (often considered a stew) in several Latin American cuisines derived from the Spanish dish known as cocido. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Panama, Peru, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions and bouillon in Haiti, pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

In the Canary Islands, the dish is usually made with fish that is cooked whole.

Sancocho in Latin America, especially the Caribbean, evolved from Puchero Canario and Sancocho of the Canary Islands, which were brought with Canary Islanders who emigrated to Latin America.

In Venezuela, sancochos are prepared throughout the country, recognized as a typical meal of the weekend. The stew can be beef (usually in the Llanos region), chicken (usually central and western region), beef stomach and shank (simply called "tripe") or goat (here called "goat tripe", typical of western Falcón and Lara states) and fish or seafood (usually East and Caribbean coast). When mixing two types of meat (chicken and beef, etc.) is called crossover or "cruzado". Among vegetables and traditional spices for all varieties are yam, onion, garlic, salt, pepper, oregano, potato, cassava, jojoto (maize/corn), celery (celeriac), taro (mafafa/malanga), pumpkin (squash), cabbage, Chinese taro or Chirel hot pepper, cilantro, and green or topocho banana.