Entree: Dominica – Northern Culinary Region – Sancoche (Hearty Caribbean stew of salted meat and starchy root vegetables simmered with herbs)
Serving Size: 6
Approximate Time
Prep
20 min
Cook
1 hr 30 min
Total
1 hr 50 min
Ingredients
- 1 lb (454 g) salted beef, rinsed and cut into 1–1.5 in (2.5–3.8 cm) pieces
- 1 lb (454 g) salted pork or smoked pig tail, rinsed and cut into pieces
- 8 cups (1.9 L) water or enough to cover meats
- 2 green plantains, peeled and cut into 1 in (2.5 cm) rounds (approx. 1 lb / 450 g)
- 1 lb (450 g) yam, peeled and cut into 1 in (2.5 cm) cubes
- 1 lb (450 g) dasheen (taro) or taro root, peeled and cubed
- 2 medium cocoyams or other root vegetables such as cassava, peeled and cubed (approx. 1 lb / 450 g)
- 1 large onion, chopped (about 8 oz / 225 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 4 cloves garlic, minced (approx. 12 g)
- 4 stalks scallion (spring onion), chopped
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 small Scotch bonnet or habanero pepper, left whole for heat control
- 2 tsp (10 ml) vegetable oil
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) salt, to taste after checking desalting (may need less depending on meats)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 cup (125 g) all-purpose flour for simple dumplings
- 1/2 cup (120 ml) water for dumpling dough
Instructions
1. Place rinsed salted meats in a large pot, cover with 8 cups (1.9 L) water and bring to a boil. Reduce heat and simmer 45–60 minutes, skimming foam and testing to remove excess salt if needed (discard some cooking liquid if very salty and top up with fresh water). Add onion, garlic, bell pepper, oregano, thyme, oil, and whole Scotch bonnet; simmer 15 minutes.
2. Add the root vegetables and plantain rounds, simmer until just tender (20–30 minutes). Meanwhile mix flour with 1/2 cup (120 ml) water and a pinch of salt to form a soft dumpling dough; pinch off small dumplings and drop into simmering stew during last 10–12 minutes. Adjust seasoning, remove whole Scotch bonnet if desired, stir in chopped parsley and scallions, and serve hot.
