Provisions, Pumpkin And Corn Make A Comforting Bowl Of Sancoche

This Independence Day, spend time celebrating our country with the island’s best dishes. Old favourites that remind us all of the culture, history and beauty of Trinidad and Tobago will grace tables across the nation of Friday. If you’re in need of inspiration, take a look at our savoury and sweet very Trini dishes.

SANCOCHE

Usually, there’s no set recipe for making a Sancoche. It is essentially a thick, split-pea based soup with all the works; most islanders know that this includes ground provisions, in season breadfruit, flour dumplings, smoked bones, pigtails, a healthy measure of green seasoning and a whole lot of love. This soup has been described by some as comfort food while others have said that it’s one of those meals that leave you filled and satisfied—they’re both correct. Here’s our take on the popular Sancoche.

Yields: 8 Servings

Total Time: 1 hr 15 mins

INGREDIENTS

• ½ cup split peas 
• 2 carrots 
• 2 onions, peeled and finely diced 
• 2 small bundle celery 
• 2 Spanish thyme leaves 
• 1 pound pumpkin, peeled and finely diced  
• 2 small to medium sweet potatoes, peeled and large diced  
• 2 potatoes, peeled and large diced  
• 2 eddoes, peeled and large diced 
• ½ pound beef or chicken bones or boiled pigtail  
• 2 bundles chandon beni  
• 5 pimentos  
• 2 cloves garlic 
• 2 ears corn, cut into 2 ½-inch pieces  
• 1 hot pepper 
• Dumplings, optional

DIRECTIONS

1. Add split peas to a large pot with 3 cups of water. Allow the split peas to boil until they soften.
2. In the meantime, finely chop all of the herbs and pimentos together.
3. Add the meat, onion, pumpkin, corn and half of the herb mixture to the split peas and water. Cover and boil until the pumpkin begins to soften about, 10 minutes. Then, add in the provisions and carrots; add water to just cover the new additions.
4. Top with a hot pepper (be careful not to burst while stirring) and boil until the provisions are fork tender, stirring occasionally.
5. Lastly, add in the remaining herb-mixture, salt and pepper. Stir and adjust salt to taste.
6. Enjoy hot.

About Post Author

Chelsae-Marie Lee Kong

https://www.chefchelsaemarie.com

Chelsae is a die-hard ‘foodie’ so the calling to be a chef felt natural to her. She’s a certified chef with a Bachelor of Science Degree in Culinary Arts and Food Service Management from Johnson & Wales University and Associate of Science Degree from Trinidad and Tobago Hospitality and Tourism Institute. She offers clients a customizable catering experience – offering both savory and, or, sweet dishes with both local and exotic influences.

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