Spanish American War

 

ACTIVITY: RECIPE FOR "SANCOCHO"....

PREVIOUSLY KNOWN AS "ROTTEN POT"

 

One of the typical foods of the Spanish soldiers, "Rotten Pot" is what is known today as "Puerto Rican Sancocho". Read the ingredients for preparing this dish and indicate from where they were obtained. You can also cook this dish at school or at home.

Which ingredients were native of Puerto Rico and which were introduced by the Spaniards?

Ingredients Obtained From Where
1

-1 lb. of beef (weight without fat or skin)

 

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-1-2 lb. of pork meat and bone ________________________________
2

-3 liters of water

  

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-Salt according to taste ________________________________
3

-1 Onion

  

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-2 Tomatoes ________________________________
-1 Fresh green pepper, without seeds... ________________________________
4

-½ lb. White yautía

  

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-½ lb. Yellow yautía ________________________________
-½ lb. Pumpkin ________________________________
-1-2 lbs. of potatoes ________________________________
-1-2 lbs of ñame ________________________________
-1 spoon of salt ________________________________
-1 seedless sweet pepper ________________________________
-3 leaves of coriander ________________________________
-2 cobs of tender corn ________________________________
-½ lb. of sweet potatoes ________________________________
-1 green plantain ________________________________
-1 ripe plantain (yellow) ________________________________
5

-1 spoon of salt

  

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-½ cup of tomato sauce ________________________________
6

-4 cloves of garlic

  

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Procedure:  

1. Cut into pieces and wash the meat. Remove the bone.  

2. In a large saucepan (12 pints), bring the water with salt to boil.

3. Cut into pieces the ingredients listed in C. Wash them and place in the saucepan, togetits with the pieces of meat and the bones.

  • 4. Cook in the saucepan without a lid on high heat until it boils. Lower the heat, replace lid and boil for one hour.

    • 5. Peel and cut in pieces and wash the vegetables included in D. The green plantain should be washed in salt water. Drain the vegetables and add them to the broth.

  •  6. Add the ingredients included in "E". Mix well and cook on high heat until it boils. Put lid on and boil on moderate heat for 45 minutes.

    • 7. Boil without the lid around 10 minutes. Take out the pieces of green plantain and mash them with the four cloves of garlic. Shape them into small balls and add again to the stew.

  • Serve hot and enjoy.

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    Last Update: March, 2000