Search results
Results from the WOW.Com Content Network
Sancocho is considered a fairly rustic dish. It is made with chicken and smoked ham (sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish and salted cod cooked in coconut milk and ginger with rice dumplings (caldo santo). There are several versions and ...
In the city of Cali, the most traditional dish is "sancocho de gallina," a soup composed mostly of chicken, plantains, corn, coriander, yuca root, and other seasonings. Sancocho is usually served with a portion of rice, tostadas (fried plantains), a chicken leg covered in hogao (a tomato and onion sauce), and a slice of avocado.
Sancocho de gallina is another popular dish throughout Colombia and in neighboring countries. This is a broth that includes entire pieces of (often rather tough) soup hen on the bone with large pieces of plantain, potato, cassava and/or other vegetables. [23] A bowl of sancocho is usually an entire meal.
English: Sancocho cruzado of Gallina, Rabo and Costilla, with an arepa, in Venezuela there is nothing like a weekend to eat this delicious dish, a dead lift, a treasure of the swarming kitchen This photo has been taken in the country: Venezuela
The food most closely associated with the department is sancocho de gallina, a stew made with an old hen, potatoes, yucca, corn, and other ingredients; the characteristic flavor comes from a herb called cimarrón or recao (Eryngium foetidum). [citation needed]
Pages in category "Colombian soups" ... Sancocho; Sopa de mondongo This page was last edited on 24 July 2018, at 22:12 (UTC). Text is available under the Creative ...
In the city of Cali, the most traditional dish is "sancocho de gallina" - a soup composed mostly of chicken, plantain, corn, coriander, yuca root, and other seasonings. [citation needed] In Bogotá and the Andean region, ajiaco is the traditional dish.
Ajiaco (Spanish pronunciation:) is a soup common to Colombia, Cuba, [1] and Peru. [2] Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas.