MAIN INGREDIENTS
Served after most parties and also an ideal Sunday meal, sancocho is a Colombian chicken stew that can also be made with beef or pork. Originally from the El Valle region, it used to be made exclusively with hens. It is a hearty stew with the addition of potatoes, corn, and plantains.
Traditionally, white rice, spicy aji sauce, and avocado slices are served on the side. The thick broth is very satiating and could easily feed a whole family, and what's best is that it can be cooked in just one pot. Some like to top the dish with fresh coriander, onions, and a squeeze of lime juice in order to enhance the flavors even further.
MOST ICONIC Sancocho Colombiano
MAIN INGREDIENTS
Sobrebarriga is a popular Colombian dish that is typically made by slow-cooking a tough flank steak until it is so tender that it pulls apart easily, although it can also be prepared with meatballs, chicken, or fish. It is traditionally simmered in salsa criolla, consisting of tomatoes, onions, garlic, cumin, and bell peppers.
The dish is often served with rice, potatoes, and arepas on the side. It is recommended to garnish the stew with chopped coriander and avocado slices.
MAIN INGREDIENTS
Posta sudada is a traditional meat dish. It's prepared with a combination of beef eye of round roast, tomatoes, cumin, potatoes, cassava, beef stock, coriander, and aliΓ±os sauce β a seasoning paste consisting of peppers, onions, scallions, garlic, and cumin.
The meat is boiled with other ingredients until both the vegetables and the meat become tender. Before serving, posta sudada is usually garnished with coriander, and the dish is then served over white rice.
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