Ok, this was one large pot of sancoche (pronounced sang- koch) that we made and I was so gree….(Uh!)… hungry… Yes! I was so hungry that I had more than one bowl. And, with salt beef and pigtail in the pot along with all those provision, I just couldn’t resist. Sancoche is one of our favourite homemade soup that is made in Trinidad and Tobago. Along with its signature provision, split peas and salted meats like pigtail, smoked bone and salted pickled beef, sancoche also has lots of vegetables making it a very healthy soup. And, a very filling soup at that too.
Soups and Sancoche
Of all the soup recipes we have here in Trinidad and Tobago, I believe this my favourite…(thinking to myself: or is it? We have corn soup and fish broth to contend with still hmmm!...) Then again I can’t really make up my mind because they all taste great. Usually a meal prepared on the weekend (Saturday) sancoche, just like pelau and callaloo, is distinctly Trinidadian and more so Caribbean.
Although this sancoche recipe has all these ingredients, a sancoche to me doesn’t really have one set recipe. A sancoche is really a soup with odds and ends of ingredients all thrown together to make a healthy soup: possibly an invented soup out of necessity! So you see there is a lot of room for variations…just don’t forget the provision and, my favourite, salt beef and pigtail..OK! OK! I’m a meat mouth…Who say smoke bone! lol!
If you’re new to this sancoche recipe I suggest you start out simple, then as you get the hang of it you could add your own style to it, but as a rule make sure you have the provision and split peas since this is a thick soup and not a broth. So, are you ready to make a nice Trini sancoche? Let’s get started. Here’s Sancoche, an easy soup recipe from my kitchen to yours. Enjoy!
1/2 lb. split peas (1 cup), soaked overnight
1/2 lb. salt beef, chopped into 2 inch pieces and boiled for half an hour
1/2 lb. pigtail, chopped into 2 inch pieces and boiled for half an hour
1/2 lb. pumpkin, peeled and chopped
1 lb. eddoes, peeled and chopped
1 lb. dasheen, peeled and chopped
1 lb. yam, peeled and chopped
1 hand green fig (green bananas), peeled and chopped
4 ochroes, chopped
1 carrot, chopped
3 celery stalks, chopped
8 dasheen bush leaves (rolled bush), chopped
2 pimento peppers, chopped
5 leaves chadon beni, chopped
5 cloves garlic, crushed and chopped
1 onion, chopped
2 tbsp. roucou
1 litre water
salt to taste
1/2 hot pepper
1 cup coconut milk
Note:Add enough water to cover the salt beef and pig tail.
Note:Other provision can be used such as cassava, cush cush, tannia, and plantain.
You still here? Enjoy your sancoche.