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Holidays & Special Occasions

Sancoche

The Quirky Foodster Team

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30 min (plus soak)
Prep
1 hr 45 min
Cook

Ingredients

  • 300 g salted pigtail or beef, diced
  • 300 g smoked ham hock or salted beef, diced
  • 250 g dasheen, peeled and chunked
  • 250 g yam, peeled and chunked
  • 200 g pumpkin, chunked
  • 2 green plantain, peeled and sliced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 5 sprigs fresh thyme
  • 1 scotch bonnet pepper, whole
  • 150 g all-purpose flour (for dumplings)
  • 80 ml water (for dumplings)
  • 1 pinch (1 pinch) salt
  • 2 l water or stock (for stew)

Method

  1. Soak the salted meats in water for 1-2 hours, changing the water once; drain.
  2. In a large pot, combine the meats, water or stock, onion, garlic and thyme. Bring to a boil, then reduce heat and simmer, covered, for 1 hour until the meat is tender.
  3. While the meat simmers, make small dumplings by mixing flour, salt and water into a firm dough, then rolling into small logs or flattened discs.
  4. Add the dasheen, yam and pumpkin to the pot along with the whole scotch bonnet pepper, and simmer for 20 minutes.
  5. Add the dumplings and plantain slices, and continue simmering for a further 15-20 minutes until everything is tender and the stew has thickened.
  6. Remove the scotch bonnet, adjust seasoning and serve hot in deep bowls.

Introduction: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican celebrations, including Independence Day and Creole Day, when families and communities gather for large shared meals.

Cultural Background: A hearty, richly spiced one-pot stew combining salted meats, provisions and dumplings, sancoche is prepared for major Dominican celebrations, including Independence Day and Creole Day, when families and communities gather for large shared meals.

Tips: Cutting the vegetables into generous chunks helps them hold their shape through the long simmering time without disintegrating.

Variations: Some households add chunks of fresh corn on the cob for a festive touch. A vegetarian version omits meat and uses vegetable stock with extra provisions.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a little water if the stew has thickened too much.

Nutrition: Calories: 520 kcal | Protein: 28 g | Carbs: 58 g | Fat: 20 g | Fibre: 7 g

FAQs

Q: Is sancoche the same as sancocho found in Latin America?
A: The name and one-pot stewing tradition are related, but Dominica’s sancoche is distinctly Creole in flavour, built on salted meats and Caribbean ground provisions rather than the Latin American cassava and corn-based sancocho.

Q: When is sancoche traditionally served?
A: It is a centrepiece dish for Dominica’s Independence Day and Creole Day celebrations, as well as other large family gatherings.

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