Sancocho is the generic name given to a popular hearty stew, very flavorful, made with broth and various ingredients depending on the region; it may contain, among others, beef, pork, fish, or chicken, yucca, chili, onion, potato, and plantain. This is the definition the dictionary gives, but behind Mr. sancocho there is much more; it is not just a soup, it is also an opportunity to share with family during celebrations or during the so-called "paseo de olla," which is an outing to the riverbank, especially during vacations when the family gathers in a single place in the country. It’s a great way to enjoy quality time together. Since several generations often participate, a river or olla picnic is a very good option for everyone’s happiness. Additionally, the preparation of sancocho involves multiple people: some handle the meat, others tend the fire, and some take care of the rest. For many Colombians, sancocho is like the blood flowing through their veins.
There is no strict list of ingredients or specific seasonings; everything varies depending on the region or the cook. However, common points include that it must be prepared in a wood-fired stove and in a large pot with a lid. First, a well-seasoned broth is made with at least onion, garlic, and salt; some add cilantro, cimarrón, and other spices. This broth is left to boil over high heat. The meat or meats are prepared to be added when the broth reaches boiling point, and the heat is maintained at medium until the meats are tender and well cooked. Sometimes, the chicken is removed to be toasted over charcoal before being added. First, banana, then potato and yucca are added, with optional ingredients like ñame, arracacha, corn on the cob, among others. These ingredients simmer for an hour or more on low heat with the pot well covered until the soup is thick, flavorful, and delicious.
To accompany this delight, a salad is served made with round onions, fresh red and white tomatoes, and lettuce, all julienned, seasoned with salt, oil, lemon or vinegar, and served over slices of avocado. The plate also includes a green plantain patacón, white rice, and one or more pieces of grilled chicken. Additionally, a garlic sauce is served on the side. For drinks, aguardiente or very cold beer work well, or a juice of some sour fruit for those who prefer not to drink alcohol.
Whether it’s chicken sancocho, fish sancocho, or trifásico (made with three types of meat), it’s more than just a soup—it's a moment that evokes family memories or pride for the successful sancochería, as specialists who make this dish are called. No matter where you are in Colombia, you can always find an irresistible version of sancocho—a true reflection of our diversity and simplicity, our spirited joy, and hardworking enthusiasm. Seeing families gathered around a typical criollo meal that nourishes both body and soul is a beautiful expression of our culture.
So, if you visit Colombia, don’t hesitate to share special moments with your friends and family around this dish and its accompaniments, like avocado salad or aguardiente—preferably by a riverbank. Treat yourself to feeling pampered as if at home, contagious with the joy of Colombians.
