Dominican sankocho – you haven’t tried it ??

    The color of the Dominican Republic is manifested not only in bright carnivals, incendiary music and passionate dances, but also in dishes of local cuisine. In this article, we will reveal to you the secret of preparing the most delicious Dominican soup with the mysterious name "sankocho".



    Sancho is a very hearty soup which traditionally decorates any Dominican festive table .It is believed that this dish is associated with the colonial past of the country and is a kind of variation of the Spanish stew kosido.

    Read more: Dominican cuisine


    Sankocho is so popular in the Dominican Republic that there are even several recipes for its preparation. We will share with you the recipe for the festive Sancocho de Siete Carnes from seven types of meat which are prepared by the whole family only on special occasions.

    What ingredients will be needed for the preparation of the festive sankocho?

    • goat's meat (~ 1 pound)
    • Pork meat (~ 1 pound)
    • Pork ribs (~ 2 pounds)
    • Pork sausages (~ 1 pound)
    • ham (~ 9 ounces)
    • Pork smoked ham (~ 1 pound)
    • beef on bone (~ 1 pound)
    • chicken meat (thighs or ham) (~ 9 ounces)
    • potatoes (3 pieces)
    • Plane bananas - 3 pieces
    • 9 ounces of yucca
    • corn (2 cobs)
    • 2 spicy peppers
    • 4 lemons or lime
    • Garlic (2 cloves)
    • celery
    • onion (2 pieces)
    • capers (2 tablespoons)
    • oregano
    • coriander
    • Vinegar (1 spoonful)
    • Tabasco (1 spoonful)

    Cooking method:

    • Needless to say, for such a volume of products you will need a large saucepan. Traditionally, the festive sankocho is cooked in a huge cauldron and on an open fire but, in the absence of a fire, a conventional cooker will do.
    • Rinse thoroughly all meat, sprinkle with lemon or lime juice and cut into medium sized pieces
    • Marinate the beef steak separately with seasonings for at least half an hour
    • After the meat has been marinated, place it in a saucepan or in a cauldron and simmer covered for 10 minutes, stirring occasionally. Add a little water so that the meat does not burn and is more tender
    • Add pork into the pan and simmer for another 15 minutes, stirring
    • Place into the pan the rest of the meat and cook for about 15 minutes
    • Pour a quart of water into the pan and bring the broth to a boil

    • After the water boils, add the diced yucca and two vegetable bananas (plane tree), simmer for another 10 minutes
    • Grate the third banana on a fine grater (or grind in a blender), cut the remaining vegetables into cubes and add to the broth

    • Pour all remaining ingredients into the pot and cook until ready, stirring constantly

    • Add pepper and salt to the finished sancocho, and let it brew and thicken a little

    Your delicious sankocho is ready! Yes, perhaps this is not the simplest recipe, but believe me, the result is worth the effort. In addition, this tasty and hearty soup is so rich that after a plate of sankocho, you are unlikely to desire another dish.

    We have given you an example of the most complete recipe for sankocho which is prepared only on special occasions. Of course, in everyday life, Dominicans use simplified versions of this dish, reducing the number of ingredients and cooking time.


    But what if you live in a place where it is impossible to buy such products as plantaines, yucca, and goat meat is not that easy to get? Do you have to deny yourself a sankocho? Not at all. Use your imagination and use local products that are perfectly suited for the preparation of "sankocho".

    So, for the preparation of a simplified and adapted version of the sankocho, we will need:

    • Chicken thighs with shank (2 pieces)
    • Pork (10 oz-1 pound)
    • Pumpkin (10 oz)
    • Carrots (2 pieces)
    • Potatoes (3-4 pieces)
    • Garlic (3-4 cloves)
    • Freshly ground pepper
    • Cilantro (1 bunch)
    • lime or lemon juice (1 piece)
    • salt
    • chilli

    Cooking method:

    • Grind garlic (2 cloves), cut pork into pieces and fry together with chicken in a large saucepan
    • Separately boil the pumpkin, cut into pieces, and mash
    • Cut large carrots, turnip, potatoes and add to the pan with meat
    • Pour 1.5 to 2 quarts of hot water and bring to a boil
    • After cooking over low heat, stirring occasionally
    • Add the pumpkin puree, green and hot pepper, as well as a bunch of cilantro
    • Rinse the garlic with lime juice and add to the pan at the very end of the cooking
    • Enjoy delicious and fragrant sankocho! Bon Appetit!

    Republica Pro

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