Help, my son has to research the history of the dis sancocho, as well as make it for his class. The second part is easy. We have already made a dish this last weekend and was very, very good. Now is the hard part. After hours of trying to do research on the history of the dish, he has given up. Any help would be greatly apprciated.
- Thread starter lisabel
- Start date
history of sancocho
"SAN"cocho Is A "Dominifacation" Of "SAL"cocho".
Which litterally means to "Cook in a "SAL"ted broth!
So,it is kind of a
" Stew"
Like "srews" all over the World,it is a "Variation-on-a-them".
The "Dominican Sancocho" also contains MANY "Variedades"!
Usually it has some "Meats",some veggies,plantanos,potatoes,pumpkin,onions are the ususl culprits! Like some women,my mother-in-law adds some "Dumplins" made from cornmeal.Roots in the DR,are no doubt "African",but most cultures have a "National Stew".
Have you done a
Web Search"?
Cris Colon
Which litterally means to "Cook in a "SAL"ted broth!
So,it is kind of a
" Stew"
Like "srews" all over the World,it is a "Variation-on-a-them".
The "Dominican Sancocho" also contains MANY "Variedades"!
Usually it has some "Meats",some veggies,plantanos,potatoes,pumpkin,onions are the ususl culprits! Like some women,my mother-in-law adds some "Dumplins" made from cornmeal.Roots in the DR,are no doubt "African",but most cultures have a "National Stew".
Have you done a
Web Search"?
Cris Colon
Cultura con sabrosura.....
The origins of the dish known as sanchocho goes back to the Middle Ages, particularly to a monastery outside of the Spanish town of Seville. The story is told that a stocky monk, whos job was to prepare the food for the the entire religious order, came up with the idea of stewing in a single cooking pot all the available meats, tubers, including the newly arrived maize and yuca from the New World. The stew was so good that it became known throughout Spain, even in the new colonies, among them Santo Domingo. The monk, later canonized by the Catholic Church, was known as San Cocho, and as such the stew was named.
San Cocho, el santo m?s sabroso...
The origins of the dish known as sanchocho goes back to the Middle Ages, particularly to a monastery outside of the Spanish town of Seville. The story is told that a stocky monk, whos job was to prepare the food for the the entire religious order, came up with the idea of stewing in a single cooking pot all the available meats, tubers, including the newly arrived maize and yuca from the New World. The stew was so good that it became known throughout Spain, even in the new colonies, among them Santo Domingo. The monk, later canonized by the Catholic Church, was known as San Cocho, and as such the stew was named.
San Cocho, el santo m?s sabroso...
Oh come on.!! Wasn't that a little "tongue in cheek?" Just too cute to be totally true.
However, the basics of the Hungarian goulash, the Irish Stew, or the Dominican Sancocho are pretty much the same: Whatever you got, goes in the pot.
Our house, the HB Hovel, is quite famous for its sancocho. Generally speaking it contains the following:
Auyama (squash), both in chunks and boiled, blended and added to thicken the broth.
Plantains
Yucca
Corn on the cob
Smoked pork chops
Natural pork chops
Chicken
Onion
Cilantro Ancho
(Sometimes, smoked pork ribs or just plain smoked pork butt chopped into squares)
It is eaten with:
Toasted casabe with olive oil and garlic butter
White rice, especially the "con-con"
Avocados
Also added:
Agrio de naranja--a combination of sour oranges, vineger, and onions
Real hot sauce: a few drops of one of the more potent hot sauces like "Spank my butt and call me Mama" or "Scorned Woman"...
MMMMMMMMMMMMMmmmm.....
HB
However, the basics of the Hungarian goulash, the Irish Stew, or the Dominican Sancocho are pretty much the same: Whatever you got, goes in the pot.
Our house, the HB Hovel, is quite famous for its sancocho. Generally speaking it contains the following:
Auyama (squash), both in chunks and boiled, blended and added to thicken the broth.
Plantains
Yucca
Corn on the cob
Smoked pork chops
Natural pork chops
Chicken
Onion
Cilantro Ancho
(Sometimes, smoked pork ribs or just plain smoked pork butt chopped into squares)
It is eaten with:
Toasted casabe with olive oil and garlic butter
White rice, especially the "con-con"
Avocados
Also added:
Agrio de naranja--a combination of sour oranges, vineger, and onions
Real hot sauce: a few drops of one of the more potent hot sauces like "Spank my butt and call me Mama" or "Scorned Woman"...
MMMMMMMMMMMMMmmmm.....
HB
La pura verdad......
Living here, away from "civilization", I don't even remember the last time I had a good healthy Sancochito con arroz blanco y aguacate on a cold night!!..
What's the name of the "cornmeal" Colon was talking about?. Man did I loved that stuff!!.
Lisabel:
DR1 has a store where you can by a book with Dominican food recipes. I believe the Sancocho recipe is there. And by the way, it's a great prize for that book. Try it.
Hey, more or less, that's exactly what mom used to say about the Sancocho's history.
Living here, away from "civilization", I don't even remember the last time I had a good healthy Sancochito con arroz blanco y aguacate on a cold night!!..
What's the name of the "cornmeal" Colon was talking about?. Man did I loved that stuff!!.
Lisabel:
DR1 has a store where you can by a book with Dominican food recipes. I believe the Sancocho recipe is there. And by the way, it's a great prize for that book. Try it.
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Many years ago, a friend of my fathers, don ?ngel Miol?n, showed up at home and made a "sancocho cruzado". It turns out that a sancocho cruzado includes, along with the regular traditional ingredients, fish.
By the way, do you know the name of the only fish that wears a tie?*
* el pez cuezo (pescuezo, you get it? jajajaja)
By the way, do you know the name of the only fish that wears a tie?*
* el pez cuezo (pescuezo, you get it? jajajaja)
I don't like putting potatoes in my sancocho.
Making a sancocho takes practice, letting some of the "viandas" cook til they fall apart and grating some platano into it, thickens it and the platano gives it that authentic sancocho flavor. woooohoooo!! of course when you serve it top with chopped cilantro, then you can add the hot sauce or even some fresh chopped onion.
Making a sancocho takes practice, letting some of the "viandas" cook til they fall apart and grating some platano into it, thickens it and the platano gives it that authentic sancocho flavor. woooohoooo!! of course when you serve it top with chopped cilantro, then you can add the hot sauce or even some fresh chopped onion.
Pero ten piedad en mi......
I said I haven't eaten a Sancocho in such a long time, then I have to read your YUMMYLICIOUS list!! THANKS A LOT!!.
Time to plan my next Dominican vacation, haha.
Btw: don't you put "carne de res" in your Sancocho?.
Ever heard the expression, "you fly, I buy"?. Hahahaha.
You are such a bad man!!.
I said I haven't eaten a Sancocho in such a long time, then I have to read your YUMMYLICIOUS list!! THANKS A LOT!!.
Time to plan my next Dominican vacation, haha.
Btw: don't you put "carne de res" in your Sancocho?.
Ever heard the expression, "you fly, I buy"?. Hahahaha.
Reading all these posts about sancocho has made me hungry. Excuse me while I take a break from DR1 and seek out a dominican restaurant in Atlanta. 
Reading all these posts about sancocho has made me hungry. Excuse me while I take a break from DR1 and seek out a dominican restaurant in Atlanta.
May I suggest a very popular Dominican dish in the barrios. It's called a "carrito", which consists of a full length broiled plantain, laid on a plate with four slices of fried salami, two on each end.
The correct way of saying it is asopao, and it's different dish. Asopao is like the dominican version of the risotto. It doesnt have any viandas, its just soupy rice and I think it has meat as well. Since I am not fond of rise, I don't eat it.
Also, FYI, Sancocho is not only a dominican thing as Panamenians, Colombians, Venezuelans, Argentinians eat it as well.
El sancocho es una sopa tradicional en Colombia, Panam?, Argentina, Venezuela y Rep?blica Dominicana.
El sancocho corresponde a un caldo espeso o sopa a base de papa, yuca o ?ame al cual se agrega alguna carne, por ejemplo (pollo, gallina, pescado, res, etc.), carne que seg?n la cual se seleccione para este plato, le da nombre al sancocho. (Por ejemplo, al sancocho preparado con carne de res se le suele llamar "sanchocho de carne" o "entero".)
Cualquier sancocho se prepara en una olla grande, en la cual se hierven en agua todos los ingredientes, que incluyen, adem?s de los productos mencionados, mazorca, zanahoria, pl?tano, y varios otros que la versi?n regional recomiende.
Tambi?n es un plato t?pico de la cocina canaria.
mas en wikki
Sancocho - Wikipedia, la enciclopedia libre
I am afraid you are wrong:
I am not sure of the etymology, but the spelling is agreed on. It's Sancocho. Salcocho refers to the method of cooking in salted water, not to this stew.
I don't think there is much of a history behind it, every culture seems to have this type of stew where everything goes (adapted to the ingredients available).