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Sancoche
by Dave
DeWitt and Mary Jane Wilan
Depending on the cook, this rather amazing
stew can contain up to nine starchy ingredients, including yams, tannia,
eddoes, taro, cassava, bananas, potatoes, pumpkin, and plantains. But
since many of these ingredients are both hard to find and have similar
tastes, we have adjusted the recipe somewhat. The name derives from South
American stews called sancochos, and other names for it include
"plantation stew."
The great Creole chef, Jean de Boissiere, noted: "This is the all-filling,
midday meal of rich and poor alike on the plantations of Trinidad." It is
particularly popular for Saturday lunch in Trinidad and Tobago.
Yield:
6 to 8 servings
Ingredients:
- ˝ pound corned beef, cut into 1-inch
cubes
- 1 pound beef, cut into 1-inch cubes
- 3 tablespoons vegetable oil
- 2 large onions, chopped
- 2 quarts beef stock
- 1 teaspoon chopped fresh thyme
- 1 cup yellow split peas (or substitute
blackeyed peas)
- 1 cup Coconut Cream
- 1 pound sweet potatoes or yams, peeled
and cut into 1-inch cubes
- 2 green plantains, peeled and sliced
thick
- 2 pounds potatoes, peeled and cut into
1-inch cubes
- 1 Congo pepper (Habanero), left whole
- salt and pepper to taste
Method:
Sauté the corned beef and the other beef cubes in the oil until slightly
browned, then add the onions and sauté for 5 minutes, stirring
occasionally. Add the beef stock, the herb seasoning, and the split peas,
cover, and simmer for 1 hour.
Add the remaining ingredients, cover, and simmer until the potatoes are
tender, about 30 minutes. Add more water if necessary.
Remove the Congo pepper, add salt and pepper to taste, and serve hot.
More recipes by
Dave DeWitt and Mary Jane Wilan
Dave DeWitt's website:
http://www.fiery-foods.com/dave/
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Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago
Dave DeWitt & Mary
Jane Wilan
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