Preparation

There are several versions of this typical dish from the Cauca Valley, the one from Buenaventura prepared with chicken and characterized by its large chunks, the one from the guacarí area, the one with beef and pork from Cali and the famous sancocho de gallina de ginbra, famous at the regional and national level.

wash the meats lightly and leave them in cold water for a quarter of an hour. they are seasoned with salt and cooked. the bananas are peeled, split with the nail and put in salty water so that they do not turn black. the yucca is peeled by opening it in half to remove the vein and it is also left in salty water. the garlic is crushed and mixed with the cimarrón coriander and salt. finally chop the onion and the coriander of castile. When the meats are tender, they are cut into pieces and cooked in the pot with the plantain and yucca. then add the mixture of ground garlic and coriander and the saffron dissolved in a little water. When everything is soft, reduce the heat and let the soup season for a quarter of an hour.

Ingredients

  • 0.5 kg of beef rib
  • 0.5 kg of breast meat
  • 10 green bananas
  • 2 leaves of cimarrón coriander
  • 2 stalks of red onion
  • 1 pound of pork tail bone
  • 1 pound of "needle" meat
  • 2 yuccas
  • 3 slices of pumpkin
  • 5 potatoes
  • 1 teaspoon saffron