Meat soup (Sancocho) from Caribe: A Caribbean Cookbook with History (page 46) by Keshia Sakarah

  • sea salt
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  • thyme
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Meat marinates for a few hours or overnight. You may use the Sofrito recipe on page 299. Can substitute beef flank or chuck steak for ox cheek, canola oil or olive oil for rapeseed oil, butternut squash for pumpkin, eddoes for cassava, and culantro for coriander.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Agrio de naranja (spicy bitter orange vinegar)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Meat marinates for a few hours or overnight. You may use the Sofrito recipe on page 299. Can substitute beef flank or chuck steak for ox cheek, canola oil or olive oil for rapeseed oil, butternut squash for pumpkin, eddoes for cassava, and culantro for coriander.

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