Sancocho: The Dominican Republic

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The Dominican Republic is a country that is rich in both culture and cuisine. A mainstay of any Dominican's diet is a dish that is known throughout the world and is also a must have if you ever visit the country. Sancocho, as it is most widely known, is a combination of meat and soup that is served throughout the country almost year-round. Though the true origins of the dish are not known, because of the many different versions served worldwide, locals agree that the Dominican Republic version originated in the Spanish Canary Islands. Sancocho is a combination of seven meats of any type, mixed together with roots and vegetables. It is also normally served with white rice and avocados at dinner or for special occasions.
Sancocho is not only served in the Dominican Republic but throughout the world, primarily in countries that were under Spanish control at some point. The first early examples of Sancocho came from mainland Spain and its primarily consisted of soley fish and no other meats. As settlers from Spain ventured out into the new world in the mid 1700's they brought their culture and eating preferences with them. The recipe began to travel to different parts of Latin America such as Columbia and Ecuador, it eventually reached the Dominican Republic. (Brathwaite, Shimon 2017) As similar ingredients …show more content…

The chefs begins the preparation phase by slicing their choice of meat, seasoning it with juices and spices, and marinated the meat for half an hour. The meat is then sautéed in a pan until it has turned a light brown or the meat has softened. The vegetables are peeled and thrown into a large pot of salt water to boil. As the vegetables are boiled the chef then adds the meat to finish cooking it along with the vegetables. It is recommended that the stew be allow to sit for at least thirty minutes to allow the vegetables to absorb the flavors from the broth. (Tejada, Andria

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