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Saturday Sancoche

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      Title: SATURDAY SANCOCHE
 Categories: Beef, Pulses and
      Yield: 1 Servings
 
      2 lb Salt Beef
      2 lb Mixed Produce -- * see note
    1/2 lb Pumpkin
     12    Ochroes
      6    Green Bananas
      2 lg Potatoes
    1/2 lb Red Beans -- or split peas
      1 sm Onion -- per person
      2    Carrots
           -Seasonings-----
           Garlic
           Scotch Bonnet
           Green Onions
           Thyme -- etc.
 
  * yam, tannia, cassava, dasheen etc.
  
  1. Put the salt beef to soak overnight. 2. Cut into small pieces and
  cover with water (2 pints). 3. Bring to the boil and simmer gently
  for 1
      1/2    hours with beans or peas. 4. Add peeled and cut up
  produce. 5. Add the onions (quartered), pumpkin (cut up), chopped
  seasonings and ochroes. 6. Cook until vegetables are tender.
  
  Tip #1:  You can add any type of meat to "beef" up this basically
  meatless dish e.g. chicken, beef, pork etc. The only requirement is
  that the pieces remain large otherwise they will disappear in the
  soup. Tip #2: You can make some flour dumplings and plunk them in the
  soup about 1/2 hour before you are ready. Tip #3: This soup gets very
  thick very fast! A little water and butter will thin it out.
  
  Reprinted (without permission) from Naparima High School Girls Recipe
  Book (with some modifications).
  
  Recipe By     : Nicole Farmer 
 
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