Glenn Jacobs wrote:
> On Sat, 08 Nov 2003 05:15:49 GMT, Richard Periut wrote:
>
>
>>I'm not responding to Jill, but to the poster that commented on what
>>sancocho, ajiaco, et cetera, is.
>>
>>That thick "soup" which contains various meats and tubers, usually
>>cooked on rainy cold days, is called Ajiaco by Cubans. It is called
>>sancocho by Dominicans, and I forge what PR's call it.
>>
>>In Cuba, Sancocho is the various scraps of meat and tubers that are
>>destined to become pig food. So if you are inviting a Cuban to eat such
>>a meal, never ever call it a Sancocho! : )
>>
>
> Richard
>
> In the Canary Islands Sancocho is made with cherne salado (Salted Grouper)
> and Papas (potatoes) and it is served with Mojo picon (a slightly hot
> pepper sauce with a lot of garlic).
>
> The fish is soaked in freah water and then rinsed to remove the salt. The
> fish and potatoes are boiled with garlic and onions and then drained. The
> mojo is made by by grinding sweet red pepper, a small amount of a hot
> pepper, a substantial amount of fresh garlic and olive oil together in a
> pestle until it forms a thick paste.
>
> I belive the the word sancocho comes from the method of cooking the fish
> and the potatoes (boiling).
>
> JakeInHartsel

Hi Jake,

That was interesting. Whatever the case may be; the word was brought to
the new world by the Spaniards.

Regards,


Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991