Pigeon pea sancocho

Sancocho de Guandú
Guandú Sancocho Colombian Recipe
Sancocho de Guandú

Pigeon pea sancocho recipe

The Pigeon pea sancocho es una popular sopa hecha a base de guandú (leguminosa) y costilla de res o carne salada; este plato es muy popular en la costa colombiana, especialmente en el departamento del Atlántico. Aquí aprenderás a preparar el Sancocho de guandú paso a paso y de forma rápida y sencilla.
PREPARATION TIME 15 minutes
COOKING TIME 1 hour 45 minutes
TOTAL TIME 2 hours
category Soups, Broths and Creams
cuisine Caribbean, Colombian, Latin American
Portions 4 people

Ingredients
  

  • 12 cups of water
  • ½ pound pigeon pea soaked the day before
  • 1 pound beef rib or salted meat
  • 1 yellow banana (ripe)
  • 1 pound yam
  • 1 pound of cassava
  • 1 Cup of hogao or stew (onion, chives, garlic, tomato, salt and pepper to taste)
  • 1 pound toasted pork rinds
  • Coastal cheese

Step by step preparation
 

  • First of all, all the necessary ingredients are prepared.
  • In a pot, add 12 cups of water, in it cook the pigeon pea with the beef rib until they become soft.
  • Then add the yellow banana cut into slices, the yam, the yucca and the hogao or stew; Let everything cook until the yam and cassava are tender.
  • A few minutes before serving, add the pork rinds cut into small pieces and sprinkle each plate with the previously grated Costeño cheese.

Interesting Facts

  • Pigeon pea has between 18% and 25% of protein and a high content of lysine and methionine, potassium, magnesium, calcium, iron and phosphorus.
  • Pigeon pea flour increases the nutritional value of the pasta, providing more proteins and vitamins B1, B2 and E, fiber and minerals.
  • Another similar recipe is pigeon nickname also very popular in the coastal region.
Palabras Claves Pigeon pea soup

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