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.
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.
Other recipes that might interest you
- Basic broth
- Mondongo paisa
- small dungeon
- Ajiaco Santafereño
- Changua
- Sopa de chorotes
- Wheat cuchuco with pork backbone
- Boyacense stew
- Higadete
- Bird broth
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