COUNTRY:                                       COLOMBIA

DISH:                                                 SANCOCHO

CONTRIBUTED BY:            Ingrid Deza, Spouse to the Ambassador   


Ingredients (Serves 4)

For the sofrito

3 ripe plum tomatoes, diced in small pieces

1 bunch of scallions chopped

2 cloves of garlic, chopped

1 pinch of cumin

2 tbsp of vegetable oil

For the soup

2 regular potatoes, peeled

2 pieces of cassava root, peeled

1 piece of scallion

1 green plantain, peeled

200 gr pumpkin, peeled and diced

400 gr of beef short rib

2 chicken thighs

2 chicken drumsticks

2 tbsp of chopped cilantro leaves

salt to taste


For the rice

1 cup of rice

2 cups of water

1/2 cup of diced white onion

2 tbsp of vegetable oil

Salt to taste



For the soup:

  1. In a large pot, add about 4 liters of water. Add the short rib and start to boil at high heat. Add piece of scallion.
  2. After 30 minutes start adding the chicken.
  3. After adding the chicken add the green plantain and wait about 10 minutes.
  4. Add cassava and pumpkin, cook for 10 more minutes.
  5. Add potatoes and 3 tbsp of the sofrito. Add salt and adjust. Reserve.

For the rice:

  1. In a rice pot, cook the onions with the vegetable oil at medium heat. Add rice and water and wait until it boils.
  2. Add salt and at medium heat wait until starts to dry up. About 10 minutes.
  3. Cover and turn to very low heat. Wait another 10 minutes.
  4. Turn heat off and reserve.

For the sofrito:

  1. In a separate pan, add oil and onions and start to cook at medium heat. About 5 minutes.
  2. Add garlic and wait for 2 minutes. Add chopped tomatoes and stir. Cook for 10 minutes.
  3. Add salt and cumin. Turn heat off and reserve.

For plating:

  1. Serve soup in a soup plate, just the liquid. Garnish with some chopped cilantro.
  2. In another plate, serve potatoes, cassava, plantain, pumpkin, white rice, beef and chicken.
  3. Make sure you top all the ingredients with the remaining sofrito.