Sancocho de Guandú: Traditional Colombian Pigeon Pea Soup
Sancocho de guandú is a beloved, hearty soup deeply rooted in the Colombian Caribbean coast, especially in the Atlántico department. Built on an earthy base of pigeon peas and rich beef ribs or salted meat, it delivers a complex, comforting flavor profile that perfectly captures the region’s culinary soul.
The secret to this deeply flavorful 2-hour recipe lies in the slow, patient simmering of the overnight-soaked pigeon peas and beef ribs until perfectly tender. This foundational broth then absorbs the natural sweetness of ripe plantain and the savory depth of traditional hogao, creating a rich, starchy masterpiece.
Sancocho de guandú (Traditional Colombian Pigeon Pea Soup)
A hearty Caribbean Colombian soup made with pigeon peas, beef ribs, root vegetables, and a savory tomato-onion sauce.
Ingredients
- 12 cups Water
- 1/2 lb Pigeon peas soaked overnight (Guandú)
- 1 lb Beef ribs or Salted beef
- 1 Ripe yellow plantain (Plátano maduro)
- 1 lb Yam Ñame
- 1 lb Cassava
- 1 cup Hogao Traditional tomato-onion sauce
- 1 lb Crispy pork belly bits
- Queso costeño Saltys emi-hard white cheese
Instructions
- Prep the ingredients: Gather and prepare all your ingredients. Ensure your pigeon peas (guandú) have been soaking in water since the night before to reduce cooking time and achieve the proper texture.
- Boil and tenderize: In a large soup pot, add the 12 cups of water. Add the soaked pigeon peas and the beef ribs (or salted meat) to the pot. Simmer gently over the heat until both the legumes and the meat are thoroughly cooked and tender.
- Simmer the root vegetables: Slice the ripe yellow plantain into rounds, and peel and chop the yam and yuca into manageable chunks. Add these starches to the pot along with the savory hogao (tomato and onion sauce). Continue to cook everything together until the yam and yuca are fork-tender and the broth has thickened nicely.
- Garnish and serve: Just a few minutes before serving, chop the crispy pork belly (chicharrones) into small, bite-sized pieces and stir them into the soup. Serve hot, generously sprinkling each individual bowl with previously grated queso costeño for a creamy, salty finish.
Notes
- Nutritional Powerhouse: Pigeon peas (guandú) boast an impressive protein content between 18% and 25%. They are also highly valued for their elevated levels of essential amino acids like lysine and methionine, as well as vital minerals including potassium, magnesium, calcium, iron, and phosphorus.
- A Versatile Ingredient: Pigeon pea flour is sometimes utilized to increase the nutritional profile of pasta, providing additional protein, vitamins (B1, B2, and E), fiber, and minerals.
- Coastal Variations: Another widely enjoyed and very similar recipe in the Colombian coastal region is Mote de guandú, which also champions this beloved legume as its foundational ingredient.
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