Showing posts with label Traditional Dominican Dishes. Show all posts
Showing posts with label Traditional Dominican Dishes. Show all posts

Moro (Rice and Beans)


En Español

Baking is fun, but cooking good food is also of great joy! If you looking for something to cook for dinner or for your planned 4th of July barbecue get together with a Latin flare try this rice dish. Moro de habichuelas is simply rice and beans cooked together, but it is delicious! The recipe I share below is among the most popular moros. Black beans rice called arroz congri by the Cubans, pigeon peas rice (arroz con guandules), corn rice (moro de maiz) and vegetables rice (arroz con vegetales) are also very popular.

You can make this type of rice with canned beans, but for best flavor and healthier version I recommend using stewed beans (habichuelas guisadas) preferably the leftover of the day before. The recipe for stewed beans my way can be found in my ebook, How to Cook Dominican Style. At the end of the recipe you will find the notes of other ways to make this rice. For example, if you have no stewed beans, or no prepared seasoning, you can still prepare this rice and hopefully my notes will be of help to you.

This rice can be used as a side dish to meat or fish. It is one of those all-time favorite dish in the Dominican Republic, and if you have not yet tasted it or wish to cook it, this is the recipe you need to follow for authentic Dominican flavor. Enjoy!

10 Sweet Recipes with Caribbean Flavor


En Español

10 Easy and delicious sweet Caribbean recipes you can enjoy this spring summer season! Which is your favorite?

1. Banana Mama (photo below) - . An exotic blend of tropical fruits such as strawberries, banana, pineapple and coconut.



2. Coconut Tres Leches Cake - . Exotic, delicious and incomparable. Learn to make a tres leches coconut, follow the step by step and enjoy this rich dessert at home.

3. Soursop Pastry Cream Recipe -  A delicious custard that can be used as a filling or a topping on cakes and cupcakes.


4. Dulce de Coco Tierno (photo above) - . A Dominican homemade dessert made with a tender coconut meat, milk and sweet condensed milk. I know you'll like this creamy dessert.

5. Boniato Pudding (Jalea de Batata) - A known favorite dessert in the traditional Dominican cuisine. Its main ingredient is the batata, also known as boniato, or sweet potato. There are different ways of preparering this dessert, in this post I share the recipe with pineapple or without pineapple.

6. Coconut Macaroons - These coconut macaroons aka coconut kisses in Spanish, taste so delicious you won't believe they are this easy to prepare! For coconut lovers this is one treat you won't be able to control yourself with, you'll definitely eat more than one kiss!

7. Cassava Bread - . This bread has a resemblance to cassava fritters, with the difference that it is sweet, has coconut and is baked.

8. Passion Fruit Scones - These scones make a delicious morning or afternoon snack. I've been baking these scones for many years and I have also adapted it to make a passion fruit scone cake. Find both recipes in this post.



9. Tropical Pavlova (photo above) - Are you a pavlova lover? Why not try these ´personal size tropical pavlovas topped with pineapple, papaya, melon, and sprinkled with coconut flakes. For Mother's Day these will be a special treat in your dessert table.

10. Plátanos al Caldero (photo below) - Sweet caramelized plantains are a traditional Dominican sweet side dish prepared with ripe plantains and served with the meal. He brings that sweet touch to the food you like so much.


Cheers to a happy and blessed day!


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Dominican Style Fried Fish (Pescado Frito)

Dominican fried fish


A dish that is not only enjoyed on the beaches of the Dominican Republic, but also in restaurants, and my personal favorite, at home! With Lent being observed, many take advantage of preparing fish and seafood dishes, making this typical Dominican dish of fried fish with tostones a must-have on your spring-summer menu.


Preparing a delicious fried fish at home is much easier than you think. Follow my recipe for success. 


The ideal side dishes for this fish are fried green plantains, salad, and of course white rice for rice lovers!

Dominican Fried Fish






This mini oregano and hibiscus flower arrangement is a creation of my daughter Topaz. I love the romantic touch, and the aroma it adds to the dinner table without it competing with the aroma of the food.



When selecting fresh fish at the market, look for clear (transparent) eyes, without wrinkles, and they should not be sunken or dry. My favorites for this dish are kingfish (carite) and grouper (mero). 


natural Dominican season





Oregano and garlic are the main ingredients in Dominican seasoning. Together, they add a rich flavor to the dish without making it too spicy or overpowering.  



Coating fish with a mixture of flour and cornstarch before frying adds a unique and enhanced flavor compared to using only flour. Season the flour with salt and, if desired, a small amount of complete seasoning from the Badia brand or adobo for an extra kick.


dominican recipe



Dominican fried fish

Fried Fish Dominican Style (Pescado Frito) 

Ingredients:
6 slices fish of your choice or (2 whole fish)
1 teaspoon ground oregano
4 cloves of mashed garlic
Salt and pepper to taste
½ cup all-purpose flour
½ cup cornstarch


Instructions: 
1. For Fish slices: Clean and wash the fish with cold water. Drain the fish slices well before seasoning with oregano, garlic paste, and a little salt and pepper; Let it marinate in a covered container for 20 minutes.
For whole fried fish: Clean and wash the fish with cold water, drain well, and then make diagonal cuts on both sides of the fish meat, season it with oregano, garlic paste, and a little salt and pepper. Place it in a container and let it rest for at least 1 hour, covered. Seasoned fish can be left overnight in the fridge.
2. Mix flour and cornstarch and add a pinch of salt. Place the flour mixture in a large shallow dish.
3. Lightly coat each slice of fish dish with the flour, shake off excess flour, and deep-fry until the fish is golden brown on both sides.
4. Serve with wedges of lemon, tostones (fried green plantains), green salad, and white rice. You can also go Boca Chica Style and serve your fish with Dominican yaniqueques instead of rice and tostones. Bon appetite!


Notes: For a fried fish that is golden brown and not greasy, deep-fry in abundant oil, and fry no more than one or two at a time. The Spanish mackerel, the snapper, or the grouper are commonly used for this dish.







Have a blessed day :)


Jesus looked at them and said, “With man this is impossible, but with God all things are possible.” - Matthew 19:26

Stewed Beans (Canned Beans)

Habichuelas guisadas

Stewed beans, or habichuelas guisadas, are an essential element of the beloved Dominican dish, bandera dominicana, typically consisting of rice, beans, and meat. With 13 years of living in the country and working from home, I've fine-tuned my skills in creating wonderfully creamy stewed beans with only natural seasonings. My love for cooking and the luxury of time allows me to consistently use fresh beans or dried grains in my bean dishes, resulting in a superior taste.


As a rule, I avoid using canned beans in stews, reserving them for quick recipes such as chili con carne or rice mixes. In my experience, canned beans have a distinct flavor and lack the same level of taste and creaminess as the fresh beans traditionally prepared by our Latin mothers and grandmothers. However, due to time constraints and my husband's craving for rice with chicken (locrio de pollo) alongside stewed beans, I made an exception and used a can of beans. Despite these two dishes presented together are not a common combination among Dominicans, it turned out to be a scrumptious delight! The beans came out delicious and creamy, almost perfect! If you follow my recipe and easy instructions you'll make the best stewed canned beans ever!


I posted on Facebook that I was going to make this recipe using a can of beans and asked for suggestions… I received many tricks to make canned beans taste good. Just like my cyberfriend, Adalgisa, I also like to add Dominican pumpkin (auyama)  also known as Calabasa or West Indian pumpkin, and coriander to add flavor and texture to the stew. To read what our good friends shared on Facebook: Here

My recipe and notes on how I prepare Stewed Beans using fresh or dried beans can be found in my Dominican recipe eBook, How to Cook Dominican Style.

stewed Dominican beans

Stewed beans

(Recipe using 1 can of beans) Easy recipe to prepare in 30 minutes!

Ingredients:
½ onion
½ red pepper
½ cube chicken or chicken (optional)
¼ teaspoon ground oregano
2 tablespoons oil
½ teaspoon crushed garlic
1 tablespoon tomato paste or ¼ cup tomato sauce
1 can beans (15oz./439 g )
⅓ cup chopped pumpkin
1 allspice berry (pimento / all-spice) optional
Cilantro sprigs
Black pepper to taste
1½ can of water (½ cups / 593 ml)

Instructions:
1. Natural seasoning: In a food processor chop the onion and pepper. Add 1 tablespoon of water, oregano, and chicken cube portion, and process until it is almost liquid. Peel and dice the pumpkin into ½-inch pieces and set aside.

2. Heat 2 tablespoons of oil in a medium saucepan, and then add the natural seasoning, tomato sauce, and garlic. Sauté until a thick sauce has formed, add the can of beans with its water, squash, allspice, cilantro, and 1½ can of water.

3. Cook covered over low heat for 20 minutes, verify salt, add black pepper to taste, and add ½ teaspoon of lemon juice or vinegar. Cook for 10 minutes or until the pumpkin is tender and the sauce has thickened yet it is abundant. Serve with white rice, meat, and fried plantains. Today I served mine with rice and chicken (locrio de pollo).

Yield: 5 servings.


Dominican beans


But in your hearts revere Christ as Lord. Always be prepared to give an answer to everyone who asks you to give the reason for the hope that you have. But do this with gentleness and respect. - 1 Peter 3:15

Yuca Fritters in Syrup (Buñelos de Yuca en Almíbar)


These past days have been very sad for me and my family because my grandmother, Francis, passed away on Friday, three days after celebrating her 96th birthday. She had a heart condition for many years, and in recent months we knew we had to be prepared because her departure could have been anytime. Even so, it is never easy to accept that someone close has gone.

The last six years were the most difficult for her because she survived the death of two of his 16 children; one of them was my father. It is conforming to us to know my grandmother was a Christian for many years and that she has gone ahead of us to meet our Creator. Her perseverance, good spirit, kind heart and constant desire for family bonding are characters to follow.

En ESPAÑOL: AQUÍ.

Goat Stew, CHIVO GUISADO

chivo guisado receta dominicana


I think I am right in saying that, just like the Dominican sancocho, chivo guisado is another favorite stew present in many special celebrations in the Dominican Republic. To prepare this northwestern dish, the chivo liniero is preferred by many for its taste and the quality of meat, but with this recipe it does not matter if the goat is from Monte Cristi or Higuey, I guarantee you will be able to cook a delicious chivo guisado. According to my husband I prepare "the best goat stew ever", and I believe him because 22 + years of marriage is not to be taken lightly, there is a reason why people say love enters through the kitchen, lol.


We buy this kind of meat in the main highway to Santiago like many others in the Cibao area. Goat meat vendors have their ambulatory stands located there, and this has become a popular area where you can get fresh goat meat by the pound or whole.


My goat stew has been a hit with my family members, who have all praised its taste and marveled at how the meat doesn't have the strong, distinctive smell and flavor usually associated with goat. One neighbor even shared a tip with me, suggesting that washing the meat with strong brewed coffee can help eliminate the goat-like taste and smell, a method that has worked for many people. However, I have my own technique that doesn't involve coffee. Instead, I thoroughly clean and wash the meat, as I will explain below, and then let it marinate overnight.

The recipe I use for this traditional dish is a combination of techniques I learned from my mom, who is known for making an incredible goat stew. While I've made some adjustments to better suit my husband's and my own tastes, the recipe is primarily based on the method my mom taught me.






chivo guisado receta dominicana

Goat Stew, Chivo Guisado

If you're seeking a recipe for goat stew cooked with wine, or a guide on making spicy Dominican-style goat, you've come to the right place. This recipe is straightforward and easy to follow, making it ideal for first-time cooks who want to successfully prepare this dish.

Ingredients:
4 ½ pounds of goat
Juice of 3 or 4 oranges sour
1 tablespoon onion powder
1 ½ tablespoon oregano
3, whole or ground malaguetas- all spice
2 tablespoons crushed garlic (6 cloves)
1 tablespoon soy sauce
½ teaspoon dried thyme
½ teaspoon salt
1-2 tsp ground black pepper
1 ½ cup red wine for cooking (divided use)
¼ cup olive oil
Pinch of sugar
1 onion
2 hot chili peppers (optional)
½ cup chopped cilantro
3 cup water
2 tablespoons tomato sauce


Instructions:
1. Wash the goat meat under running water and then add a ¼ cup of salt, until each piece is clean; Discard all the water. Squeeze the juice of an orange or two and rub each piece in it. Rinse again with water to remove all the salt and let the meat drain completely.

2. In a container with a lid, mix the goat meat with ½ cup orange juice, onion powder, oregano, allspice, crushed garlic, soy sauce (Chinese), thyme, salt, black pepper, and half of the wine for cooking. With a spoon or your hands stir the meat until well blended with the seasoning. If you already have prepared Dominican seasoning then use a cup of this seasoning and add the remaining spices/ ingredients like thyme, onion powder, soy sauce, allspice, orange juice, and wine. Cover the container and refrigerate overnight to allow the meat to absorb the flavoring and aroma of the herbs and spices. It can be cooked the same day, but for the best flavor, I recommend leaving it until the next day, you will not regret it.

3. When the meat is ready to cook, heat a large pot and add the oil, as soon as the oil begins to heat up, sprinkle a pinch of sugar over it. As the sugar begins to lightly brown, add the meat, and stir fry until nicely browned, Reserving the seasoning liquid for later. Add the brunoise onion and pepper, whole spicy pepper (optional), chopped cilantro, the reserve seasoned liquid, and two cups of water. Cover and leave on medium heat for an hour and a half or until meat is tender. Check constantly to see if more water needs to be added.

4. About 20 minutes before removing from the fire, add the remaining wine, 2 Tablespoons tomato paste, or chopped tomatoes, and check for salt and black pepper. Try to leave with plenty of sauce. Serve with white rice, boiled yuca or plantains, and or fried green plantains. Enjoy a delectable goat stew with an authentic Dominican taste!


Notes:
a) The bitter oranges can be substituted for lemons, but I find the orange give this dish a better and more authentic taste. 

b) For a spicy goat stew add one to two chili peppers. Use with moderation because sometimes these peppers can be very spicy. Try not to make the stew too spicy to allow everyone in the family enjoy it. If you want a more subtle spicy, omit the chili peppers and add a little extra black pepper if you think it is needed after having verified in step four.


In the same way, the women are to be worthy of respect, not malicious talkers but temperate and trustworthy in everything. ~ 1 Timothy 3:11.


Post by Mari's Cakes.

Rice with Cod Fish/ Arroz con Bacalao

Rice with Cod Fish / Arroz con Bacalao


Today, I'm excited to share a long-awaited recipe: Arroz con bacalao, a delightful rice dish featuring codfish. This particular recipe, a type of "Locrios," has become a cherished favorite for both my husband and me. The key to this dish is finding a quality salted codfish fillet, which I recently discovered at my local supermarket. What sets this fillet apart is its lack of fishy odor during cooking, its exceptional taste, and its ease of preparation.


Before cooking, I recommend soaking the codfish fillet overnight and changing the water twice. This process effectively hydrates and desalinates the fish, ensuring a milder flavor and eliminating the need for rapid boiling to remove excess salt. By taking this step, we can avoid any overpowering fishy odors that may not be to everyone's liking.




This time I use jasmine rice, but you can use any rice of your choice. I hope you can prepare and enjoy this dish soon.



Rice with Cod Fish / Arroz con Bacalao


Arroz con Bacalao (Cod Fish Locrio) 

 Ingredients:
2 pounds cod fish fillet (1 kilo)
2 pounds of jasmine rice or regular rice
¼ cup olive or vegetable oil
2 Tablespoons tomato paste or ½ cup tomato sauce
juice of one bitter orange or 2  Tablespoons vinegar
1 ½ Tablespoon crushed garlic
1 bay leaf
Salt and ground black pepper to taste

For Seasoning:
1 onion
1 green or red pepper
¼ cup chopped cilantro
1 cube of chicken (optional)
1 envelope of seasoning with achiote (annatto) and saffron


Instructions:
1. Rinse cod fish fillets and allow them to soak in water overnight. Change the water twice during this soaking time. Before cooking, drain off the water, and cut the fillet into two-inch pieces.

2. In a food processor or blender mix the seasoning ingredients: onion, pepper, cilantro, chicken bouillon, and seasoning with achiote, process with little water to achieve desired puree consistency.

3. In a pot pour the oil, when hot, add the seasoning, tomato paste, and bitter orange juice. Bring to a boil, add the cod fish, cover, and cook for five minutes over low heat. After the five minutes have gone by, remove fish from the pot leaving as much sauce as possible in the pot. Reserve.

4. In the boiling cod sauce pour the garlic, bay leaf, rice, and enough water to almost cover it, about 6 cups of water, check for salt, and add ground black pepper. Cover and cook over medium-low heat for 10 minutes stirring frequently to avoid rice sticking in the bottom of the pot. Cook until the water has reduced.

5. Add the reserved cod with sauce to rice, mix carefully so as not to disrupt the cod, and leave it as whole chunks if possible. Cover and continue to cook over low heat until the rice is thoroughly cooked, about 15 to 30 minutes, or until the rice is firm but fluffy and soft inside. Serve with a salad and/or fried ripe plantains (yellow ones) or fried plantains (tostones).


Yield: 8 Servings.

Dominican cod fish rice


Be strong and courageous, do not fear nor be dismayed. - 1 Chronicles 22:13

Cassava Bread, Pan de Yuca


En Español
My aunt makes a delicious cassava (mandioca) bread. I had asked her for the recipe and she gladly sent it to me  with my cousin Ucha. It's been over a year since I had this recipe waiting to be published. Last week I decided to make a couple of coconut desserts with coconuts from our farm, and it was the perfect opportunity to bake this pudding like, cassava bread to photograph and share.

Strangely, when I woke up my baked goody had a big triangle piece missing... Mr. M had served himself a delightful breakfast. This bread has a similar taste to the yuca fritters (arepitas de yuca) with the difference that this is a bit sweeter, has shredded coconut and it's baked. There are many variations of this bread, but this is my Aunt, Elena Paulino's recipe with some adaptations, I added an egg and more sugar.

I can not fail to mention that another loved aunt also made this recipe, Tia Maria Alvarez, who was my father's aunt. I remember when I used to visit her in Santiago, on two occasions she offered me this sweet yuca bread. While making this recipe I was filled with fond memories of her. I hope this recipe will be useful for any of her daughters or granddaughters that may not know how to prepare this bread. I am sure they will enjoy remembering their mother's/grandmother's cooking. God rest her soul.


Stewed Okra, (Molondrones Guisados)

stewed okra


Meatless days... This stewed okra recipe is an excellent alternative for days when we choose to go meatless or for vegetarians. Okra, also known as gumbo or molondrones, is a very healthy vegetable. In addition to its great taste, it is high in fiber, potassium, and calcium. 


I use barbecue sauce in this dish to add a smoky flavor. My favorite way to enjoy this stew is with boiled batata (boniato). Give it a try!


gumbo, okra








stewed okra


Stewed Okra 

Ingredients:
1 pound okra 
⅔ juice of 3 lemons
2 Tablespoons oil
3 Tablespoons Dominican Sazon or see notes
1 Tablespoon tomato paste or 2 Tablespoons tomato sauce
1 ½ teaspoon of bitter orange juice or vinegar
2 teaspoons barbecue sauce (optional)
Pinch of ground oregano
¼ cup chopped cilantro
½ -1 cup water 
Salt and pepper to taste

Instructions: 
1. Rinse the okra well, cut off both ends and discard. Proceed to cut the vegetable into ½ inch slices and place in a bowl with enough water to cover, and half of the lemon juice. Set aside for ten minutes, discard the water, and rinse again. Drain well add the remaining lemon juice and more water and let stand while you prepare the other ingredients. This helps remove or minimize the viscous liquid this veggie has.

2. In a skillet heat the oil and cook the seasoning for about three minutes, then add tomato sauce, vinegar, barbecue sauce, and oregano and stir for about one minute. Add ½ cup water or to taste to make the sauce, as soon as it begins to boil, add the okra, and chopped cilantro; stir and cover.

3. Cook for about 20 minutes until okra is tender and forms a sauce to your liking. Remove from heat and serve. Serve with rice, tostones, or boiled plantain, cassava, or batata (sweet potatoes).

Yield: 5 servings.

Notes: 
a) If you do not have natural Dominican seasoning prepared, substitute the 3 tablespoons of seasoning with:
• 1 medium onion, chopped
• 3 mashed cloves garlic
• 1 cubanelle pepper or ½ bell pepper chopped

b) You can also add okra towards the end of cooking time in a pork or chicken stew is a delicious way to incorporate this healthy vegetable into your meal. The okra will absorb the flavors of the stew and add a nice texture to the dish. Plus, it's a great way to increase the nutritional value of your meal without adding any meat. 




 "Do not withhold good from those to whom it is due, when it is in your power to act. Do not say to your neighbor, “Come back tomorrow and I’ll give it to you”— when you already have it with you." ~ Proverbs 3:27-28

Dominican Sancocho, SANCOCHO

Dominican Meat and Root vegetables Stew

Sancocho, a traditional and iconic Dominican stew, stands as a culinary masterpiece deeply rooted in the country's rich cultural heritage. This hearty dish, comprised of a medley of meats, root vegetables, and starchy tubers, is a culinary symphony often prepared during special occasions, holidays, or chilly days on the island. Its origins seem to blend the indigenous Taíno ajiaco with Spanish stew influences.


Beyond the Dominican Republic, sancocho has found its way into the cuisines of Colombia, Ecuador, and Puerto Rico, each offering their unique spin on this flavorful concoction.

In dedicating this post to my daughters and nieces, my aim is to ensure the continued celebration of the traditional Dominican cuisine within our family. A special shout-out to all Dominicans commemorating Independence Day on February 27th—what better way to mark this occasion than indulging in the essence of our culture through this exquisite dish!

For those readers who have eagerly requested the recipe, your wish is granted! I trust you'll relish the flavors and enjoy replicating this cherished Dominican culinary tradition.


This is my go-to recipe for crafting this delightful dish, albeit in a slightly scaled-down version. Despite my efforts to create a smaller serving of sweet beans or sancocho, I consistently find myself with a generous pot every time. If you feel that this recipe remains too substantial, feel free to halve or quarter the ingredients. Additionally, you have the flexibility to swap out certain vegetables and meats for alternatives or omit some altogether.









Sancocho Dominicano


Dominican Sancocho Recipe

Ingredients:

Meats:
1 hen or a chicken
2 pounds of beef
2 pounds of pork meat
2 pounds pork chops (can be smoked)
2 pounds of sausage
Sazón for seasoning meats
2-3 bitter oranges or lemon juice to clean and season

Root and tuber vegetables:
5 rulos or 5 green bananas
4 plantains
3 corns on cob chopped in two to three inches wheels
3 medium-sized potatoes
2 medium yuca
2 carrots
2 pounds of malanga (yautias)
2 pounds of auyama (West Indian pumpkin)
2 pounds yams (ñame)
1 Sweet Potato (batata)

Sancocho stock:
2 teaspoons of oregano
2 onions processed in a blender
1 ½ Tablespoons mashed garlic
1 bunch of cilantro
4 culantro leaves (recao)
2 chicken cubes
2 green peppers cut in half
salt and pepper to taste
juice of 1 sour orange
2 tablespoons vinegar
6 liter of water


Preparation:

The meats:
1. Cut and wash the meat with sour orange or lemon juice. Season with oregano, garlic, onion, salt, and pepper to taste or with Dominican seasoning and let marinate for at least 30 minutes.


2. In a pot with a little hot oil add a pinch of sugar and let the sugar turn amber in color, then add the chicken and let sauté until it obtains a golden color. Add a little bit of chopped auyama and 2-3 cups water, preferably hot. Cook until chicken has softened and has enough broth, be careful not to overcook since you will add to the sancocho stock later on and it will continue to cook for a few minutes more. Reserve.

3. Cook the remaining meats separately and in the same way as the chicken, striving to keep each one with enough broth. Reserve. If you use smoked pork chop, season with a bit of bitter orange and ground oregano and fry. There is no need to season the sausage, just chop it into 2–3-inch pieces and also fry. Reserve.



Tubers vegetables:

4. Peel all vegetables and cut them into medium-sized pieces. Note: I cut the plantains and into diagonal pieces and the rulos or green bananas in two to make it easier to identify at the time of serving. Leave the vegetables in water with salt to avoid them from darkening until the stock boils to add them into the pot.


Sancocho broth:
5. In large pot or two medium-sized pots place 5 quarts of water, add salt to taste, and reserve the other liter of water to add later if needed. Once the water begins to boil add the two chicken or beef bouillons, plantains, yautias, corn, and onion blended with a bit of water, green pepper, half of the auyama, cilantro, and culantro. When the plantains, yautias, have tenderized a little, add the remaining vegetables and the meats with its broth, reserving the sausage and the other half of pumpkin (auyama) for later.




6. When it begins to thicken, add the rest of the auyama, the sausage, bitter orange, and garlic, and check for salt and pepper. Let boil until the auyama softens, but don't let it thicken too much as it thickens more as it cools in the pot. Serve with white rice, avocado, and Tabasco sauce.

Yield: Makes approximately 15 servings

Sancocho


Notes:
a) If you like, you can cook the meat the day before and store it in the refrigerator. This will save you time and make preparing this dish a lot easier.

b) If some tuber vegetables become tender too fast, you can remove them from the pot and set aside until the sancocho is almost done. You can then return them to the broth to heat for minutes before removing the pot from the fire.

c) If you have leftover sancocho and you would like to warm it up later or the following day but find that it has thickened a lot, boil some water with a little salt in a separate pot and then add the necessary amount to the pot of stew. Cook until heated completely and has your preferred consistency.

sancocho



For I know the plans I have for you,” declares the LORD, “plans to prosper you and not to harm you, plans to give you hope and a future. 12 Then you will call on me and come and pray to me, and I will listen to you. 13 You will seek me and find me when you seek me with all your heart. ~ Jeremiah 29:11-13




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