A traditional Dominican sancocho uses at least five to seven different meats — chicken, beef, pork, goat and others — each adding a different depth of flavour to the broth. Root vegetables like yuca (cassava), yam, plantain and corn on the cob are added and cooked until they are soft and have absorbed all the rich flavours.
The stew is seasoned with recao (a herb similar to coriander but stronger), oregano, garlic, onion and a special blend of spices. The cooking process takes several hours, during which the whole kitchen fills with a warm, spiced aroma.
In many Dominican communities, sancocho is cooked outside over a wood fire in a huge pot for large family gatherings. Neighbours and friends arrive, and everyone eats together — sancocho is as much about community as it is about food.
It is traditionally served with white rice, avocado slices and a squeeze of lime juice. The combination of the thick, warming stew with fluffy rice and cool avocado is a perfect balance of textures and temperatures.