Colombian sancocho
A chicken soup with cassava, plantain and corn, cooked over an open fire.
Ingredients
For 8 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the finely chopped onion, spring onion, tomato and garlic with the cumin and achiote down to a paste.
Put the chicken in the pot, add half the hogao and cover with four litres of water.
Bring it up, skim and simmer forty minutes.
Add the corn in halved cobs and the cassava in large pieces and cook twenty minutes.
Add the plantain and potato and cook twenty-five minutes more.
Mash a couple of pieces of cassava in the pot to thicken the soup and stir in the remaining hogao.
Scatter with coriander and serve with white rice and avocado on separate plates.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Daguerreroa · CC BY-SA 4.0