The Dominican Republic is a nation rich in history and folklore, boasting a truly unique culture born of the religious and racial mixture of the Catholic Spanish colonizers, African slaves, and the indigenous natives that inhabited this land long ago. The Dominican Republic is, in effect, a true melting pot.
And while on the subject of mixtures and pots, there is no better way to get to know a country than through its gastronomy. To truly know and understand a culture, it is necessary to know and appreciate its cuisine.
The “Sancocho” is one of the most important dishes of the Dominican Republic’s gastronomical universe. It is a thick stew, generally prepared on special occasions and in abundance, as it is easily shared with family and friends, neighbors, or just about anyone stopping by for a visit. It is also very effective as a means of calming your stomach after a long night of drinks and dancing and debauchery!
Although the preparation of the “Sancocho” takes a more time than other simpler dishes, it is nonetheless easy. And it is best prepared while drinking an ice-cold Presidente beer and in the company of friends!
Ingredients:
- 1 lb. goat’s meat
- 1 lb. pork sausage
- 1 lb. pork
- 2 lbs. beef (with bones)
- 1 chicken (at least 2 lbs.)
- 2 lbs. pork ribs
- 1 lb. bones from smoked ham
- 2 limes
- 1 tablespoon of sliced garlic
- 4 tablespoons of cooking oil
- 2 large green peppers (diced)
- 1/2 lb. yucca (cut into pieces)
- 1/2 lb. yams (cut into pieces)
- 2 tablespoons of celery
- 1/2 lb. taro (cut into pieces)
- 3 green plantains, 2 cut into pieces
- 2 cubes of beef, chicken or pork broth
- 2 corncobs (cut into pieces)
- 1/2 tablespoon of powdered oregano
- 1/2 tablespoon of coriander
- 2 tablespoons of vinegar
- 2 tablespoons of hot sauce or sour orange
Preparation:
First, you need to place the beef in a casserole and add the herbs, garlic, vinegar, spices, and the salt. Make sure you mix it up well and uniformly.
Then you need to heat the cooking oil in a large cauldron, and then add the beef and mix. Cover it up for a minute or two, and then mix again. You can add a few tablespoons of water to make sure the mixture doesn’t stick. Continue this process for approximately 20 minutes.
Add the pork and let it stir-fry for 15 minutes, adjusting the water as needed. Then add the rest of the meats and the broth, and leave it over a low flame, regularly moving it and adjusting the water accordingly for another 10 minutes.
The, you add a gallon of water and up the temperature to a boiling point. Add the yams, taro, and the two sliced green plantains. Let it boil for 10 minutes.
Grate the remaining plantain and add it to the cauldron. Add the rest of the ingredients and continue to adjust the water as necessary. Mix regularly to avoid anything sticking to the bottom. Let the stew boil until all of the ingredients are nice and soft and the liquid has thickened into a stew.
Add salt to taste, and serve with a side dish of white rice and sliced avocado. Of course, don’t forget the Presidente beer!
By Gary Zemialkowski
