Sancoche

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Sancoche is a soup of the Trinidadian cuisine .

etymology

The dish goes back to colonial slaves of African descent. The origin of the name is mostly traced back to the sancocho soup found in Latin America (the Spanish “sancochar” means “to cook”, “to pre-cook”), but it is based on other ingredients. The historian Michael Anthony sees the origin of the name in the French Creole of the French-speaking slaves of Trinidad, who populated the island in large numbers from 1783 following their French owners. "Sans cochon" means "without pork" in French. According to Anthony, the dish was originally a vegetarian soup and only added animal components over time.

preparation

Because of the long preparation time, sancoche is a typical weekend dish. The main ingredients are heavily salted, often inferior pork such as pork tail or smoked bones, various root vegetables, small dumplings and split peas. Root vegetables are very popular ingredients in Trinidad and are grouped under the name of ground provisions . In addition to Dasheen tubers ( Colocasia esculenta esculenta ), eddo ( Colocasia antiquorum ), cassava , tania ( Xanthosoma ) and sweet potatoes are used, and because of their similar consistency, the fruit of the breadfruit tree . Pickled beef or chicken are often used instead of or in addition to pork. Beans are also used instead of split peas. The other ingredients are quite arbitrary; Pumpkin, okra , lentils, and coconut milk are common.

A cooking show by the cable broadcaster Caribbean Media Corporation (CMC) is named after the dish.

Web links

Individual evidence

  1. ↑ Dave DeWitt & Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . Crossing Press, Freedom 1993, ISBN 0-89594-639-4 , pp. 23 .
  2. ↑ Dave DeWitt & Mary Jane Wilan: Callaloo, Calypso & Carnival. The Cuisines of Trinidad & Tobago . Crossing Press, Freedom 1993, ISBN 0-89594-639-4 , pp. 55 .
  3. ↑ Michael Anthony: A History of Trinidad & Tobago in the 20th Century. Volume One - 1901 to 1925 . Lonsdale Saatchi & Saatchi, Port of Spain 2010, ISBN 978-976-8068-05-7 , pp. 512 .
  4. ↑ a b Ramin Ganeshram: Sweet Hands. Island Cooking from Trinidad & Tobago. Hippocrene Books 2012, p. 46.
  5. ↑ SimplyTriniCooking.com: Sancoche. Retrieved August 24, 2020 .
  6. ^ John Mendes: Côté ci Côté là . Legacy ed. Caribbean Print Technologies, Port of Spain 2014, ISBN 978-976-8194-06-0 , p. 166 .
  7. ↑ Article on CaribbeanPot.com. Retrieved July 17, 2015 .
  8. ^ The Multi-Cultural Cuisine of Trinidad & Tobago. Naparima Girls' High School Cookbook. 2nd edition 2002, p. 25.
  9. ↑ ZJB.gov.ms: Caribbean Broadcasters and Producers Cannot be Enemies if the Industry is to Thrive. Retrieved August 24, 2020 .