Meats: Typically chicken, beef, pork, or fish. Yuca: A root vegetable that adds texture and flavor. Green plantain: Another starchy ingredient that cooks well. Potatoes: Usually criolla or white potatoes. Corn: Often included as corn on the cob. Onion: Used for the sofrito, adding flavor. Garlic: Also part of the sofrito. Cilantro: Adds freshness to the dish. Tomato: Sometimes included in the sofrito. Broth: Can be beef, chicken, or water.
Colombian sancocho is deeply rooted in the country’s culinary tradition and is associated with various customs and celebrations. Some related traditions include: Family Gatherings: It is a dish commonly shared during family gatherings and celebrations, symbolizing unity and warmth. Festivities: In many regions, sancocho is prepared during local festivities, such as patron saint celebrations and fairs. Community Cooking: Traditionally made in large quantities, it is ideal for sharing within communities.
