Saturday sancoche
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Salt Beef |
| 2 | pounds | Mixed Produce -- * see note |
| ½ | pounds | Pumpkin |
| 12 | Ochroes | |
| 6 | Green Bananas | |
| 2 | larges | Potatoes |
| ½ | pounds | Red Beans -- or split peas |
| 1 | small | Onion -- per person |
| 2 | Carrots Seasonings----- | |
| Garlic | ||
| Scotch Bonnet | ||
| Green Onions | ||
| Thyme -- etc. | ||
Directions
* yam, tannia, cassava, dasheen etc.
1. Put the salt beef to soak overnight. 2. Cut into small pieces and cover with water (2 pints). 3. Bring to the boil and simmer gently for 1
½ hours with beans or peas. 4. Add peeled and cut up produce. 5. Add the onions (quartered), pumpkin (cut up), chopped seasonings and ochroes. 6. Cook until vegetables are tender.
Tip #1: You can add any type of meat to "beef" up this basically meatless dish e.g. chicken, beef, pork etc. The only requirement is that the pieces remain large otherwise they will disappear in the soup. Tip #2: You can make some flour dumplings and plunk them in the soup about ½ hour before you are ready. Tip #3: This soup gets very thick very fast! A little water and butter will thin it out.
Reprinted (without permission) from Naparima High School Girls Recipe Book (with some modifications). Recipe By : Nicole Farmer <N.Farmer@...>