Sancocho / Caribbean Stew Soup (out of this world)

Gather ingredients including thyme, scallion, Spanish oregano, celery, carrots, yucca, malanga, fresh corn on the cob, green plantain, sweet potato, pumpkin, red and green sweet pepper, onion, garlic, hot pepper, tomatoes, and tomato paste.

Wash the meat with vinegar and lemon juice, then scrub it clean and drain.

Marinate the meat with Caribbean Duck's green seasoning, black pepper, and salt for about an hour.

Peel and chop malanga into large chunks.

Peel yucca and cut into large chunks.

Peel and chop sweet potato into large chunks.

Chop pumpkin into small pieces.

Cut corn into medallions about one to one and a half inches thick.

Peel and grate green plantain to make dumplings, mixing with seasoning, black pepper, and salt.

Dice tomatoes (about 1.5 cups) and sweet peppers (about 1.5 cups).

Dice one medium onion and chop celery stalks.

Chop fresh Spanish oregano and scallions (about 3/4 cup).

Chop about five garlic cloves.

Add half a scotch bonnet pepper for flavor.

Heat olive oil and annatto oil in a pot, then add bay leaves and sauté the herbs and seasonings to release flavors.

Add the marinated meat to the pot and let it cook without any liquids to absorb flavors.

After about 30 minutes, check the meat, add salt and pepper to taste, and cover to simmer.

Equipment Needed

Dietary

Allergens