The Sancocho de sapoara is a delicate Venezuelan soup that combines the essence of the Guayanese region. With pumpkin, yam, green plantains, and herbs, its preparation is a tribute to culinary tradition, providing flavor and nutrition in every spoonful. An authentic dish to enjoy at any time of the year.
In the preparation of Sancocho de sapoara, various ingredients such as pumpkin, yam, and oca are combined to create a flavorful and nutritious base.
Green plantains are added with lemon juice to bring freshness to the dish, adding a special touch to the mixture.
Aromatic herbs are incorporated skillfully, enhancing the traditional flavors and aromas of this exquisite soup.
Sancocho de sapoara
Ingredients
2 kilograms of Sapoara, cut into pieces
2 Onions, finely chopped
6 Sweet peppers, chopped
1 Tomato, diced
1 Garlic head, peeled and mashed
250 grams of Pumpkin
250 grams of Oca
250 grams of Yam
4 Green plantains
1 Leek stalk
1 Cilantro stalk
1 Celery stalk
1 Mint stalk
1 Parsley stalk
1 pinch of Salt
Preparation
Step 1 : The preparation starts by peeling and cutting the pumpkin, yam, and oca into pieces, then setting them aside.
Step 2 : Next, the green plantains are peeled and cut into chunks, drizzled with lemon juice to prevent browning, and also set aside.
Step 3 : In a pot with boiling water, add the oca, yam, pumpkin, and green plantains.
Step 4 : Once it boils, add the aromatic herb stalks.
Step 5 : When the vegetables begin to soften, add the fish cut into pieces.
Step 6 : Meanwhile, in a skillet with a little oil, prepare a sofrito with onion, garlic, sweet peppers, and tomato.
Step 7 : This sofrito is incorporated into the soup, seasoning the dish with salt and pepper to taste.
Step 8 : Finally, serve the soup in clay pots to enjoy traditional flavors and aromas in every bite.
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