HEN SANCOCHO.

(Recipe)




ANGELA PATRICIA MONTAA AVELLA.
ERIKA MORALES.
JENNIFER SANCHEZ



Introduced to: Freddy Dueas.
English teacher.


Universidad Pedaggica y tecnolgica de Colombia.
Facultad Ciencias de la Educacin.
Idiomas Modernos
Tunja
2014
HEN SANCOCHO.
TRADITIONS.
Sancocho is a common Colombian dish that you can cook with fish, plantain, beef, chicken,
pigeon peas or pork. Sancocho de gallina or Sancocho Valluno is originally from the Colombian
Region El Valle. Traditionally, this soup is made from hens, but you can use chicken too.
I have a lot of good memories associated to this meal. One memory is of my grandmother
cooking a big pot of Sancocho and having all of her nine children with their families for lunch on
Sundays. In Colombia when we get together it is always a reason to dance and drink, no matter
what time of the day. Another great memory I have associated to this dish is going with my
family to a farm or going to the traditional pot stroll, usually, on December twenty fifth or on
January first. Cooking this soup takes place at the countryside and firewood is essential for
cooking it .The smoky flavor from cooking over an open fire is amazing and this is a popular way
to cook Sancocho in Colombia.
INGREDIENTS
(6-8 SERVINGS)
3 fresh corn cobs, chopped into 3 pieces
12 cups of water
1 big whole hen split in pieces
2 green plantains, peeled and broke crosswise into 2 pieces
6 medium white potatoes, peeled and cut in half
1 pound of yucca chopped into big pieces
cup chopped fresh coriander
Four chopped stalks of large onion
teaspoon pepper
Salt, seasoning to taste
Sprigs of parsley.
Two tomatoes finely chopped


DIRECTIONS
1. In a big pot, put the hen with water to cook until it gets squishy together with the chopped
stalks of onion, and salt, the tradition says this soup must be prepared with free-range hens,
which give a delicious taste. Add the green plantains. The secret is to cut the plantains by hands,
then cover and reduce heat to medium and cook for about 30 to 35 minutes.
2. Add the sprigs of parsley, the potatoes, yucca and pepper and continue cooking for 30
more minutes or until the yucca and potatoes are fork tender.
3. Move it away from heat, and add the coriander.
You can serve with white rice and avocado