Heritage Cooks – Sancoche Soup

Course: Soup Cuisine: Caribbean Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 9 Author: Felix (Simply Trini Cooking)

1/2 lb. split peas (1 cup), soaked overnight 1/2 lb. salt beef chopped into 2-inch pieces and boiled for half an hour 1/2 lb. pigtail chopped into 2-inch pieces and boiled for half an hour 1/2 lb. pumpkin, peeled and chopped 1 lb. eddoes, peeled and chopped 1 lb. dasheen, peeled and chopped 1 lb. yam, peeled and chopped 1 hand green fig/green bananas, peeled and chopped 4 ochroes, chopped 1 carrot, chopped 3 celery stalks, chopped 8 dasheen bush (taro) leaves/ rolled bush, chopped 2 pimento peppers, chopped 5 leaves chadon beni, chopped 5 cloves garlic, crushed and chopped 1 onion, chopped 2 tbsp. roucou salt to taste 1/2 hot pepper 1 cup coconut milk

Note: Other kinds of provision can be used such as cassava, cush cush, tannia, and plantain 1) Cut up the ingredients and set aside. 2) Add the boiled salt beef and pigtail to the split peas and pressure cook for 30 minutes. Add enough water to cover the salt beef and pigtail. Remove the salt beef and pigtail and set aside. Swizzle the split peas with a dhal gutney. 3) In a large pot saute the onion, garlic and pimento pepper. Add the roucou, salt beef and pigtail. Allow to cook for 2 minutes while stirring frequently. Add the dasheen bush, and cook for another 2 minutes or until the leaves wilt. 4) Add carrot, ochroes, pumpkin and provision (green figs, eddoes, yam and dasheen). Add the split peas and coconut milk. Allow to simmer. 5) Stir the sancoche occasionally so that the provision would not stick to the bottom of the pot. Be sure to add enough water from time to time while the provision is cooking. 6) Add the chadon beni, celery and hot pepper. Test the provision to see if it is cooked. Remove the hot pepper and adjust salt if desired. Serve hot.