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Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in several Caribbean and Latin American cuisines.Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela.
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island [2]), and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges ...
Inland, the plates resemble the mix of cultures, inherited mainly from Amerindian and European cuisine, and the produce of the land mainly agriculture, cattle, river fishing and other animals' raising. Such is the case of the sancocho soup in Valledupar. Local species of animals like the guaratinaja, part of the wayuu Amerindian culture.
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Dominican Republic cuisine, often eaten in the Dominican Republic This page was last edited on 30 September 2023, at 04:48 (UTC). Text is available under the Creative ...
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Stews of meat, plantains, and root vegetables are the platos nacionales of several countries in Central America, South America, and the Caribbean: Colombian ajiaco, as well as the sancocho of the Dominican Republic, Colombia, and Panama, are examples of platos nacionales.