Bonus Materials.
Gallego Family Stew Recipe.
“Sancocho Antioqueño is a beloved Colombian stew packed with flavor and ingredients like beef, corn, potatoes, yuca, and plantains. This dish is slow cooked to create a comforting, rich broth and is often enjoyed with rice and avocado. It is often eaten on special occasions and served during significant festivities … and of course to be enjoyed when surrounded by friends and loved ones. It represents a warm, communal spirit, with local ingredients from across the Antioquia region in Colombia. Here is my family’s recipe.”
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2 pounds of beef (beef shank or ribs) or chicken
2 corn cobs, cut into halves
4 potatoes, peeled and cut in half
2 large plantains, peeled and chopped
2 yuca roots (cassava), peeled and chopped
1 large onion, chopped
4 garlic cloves, minced
1 large green plantain, unpeeled, cut in half
Cilantro, chopped
Scallions, chopped
2 tablespoons of oil
Salt and pepper
Water (enough to cover food in the pot) (beef shank or ribs) or chicken
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Prepare the broth: In a large pot, heat the oil and sauté the onions, garlic, and scallions until soft and fragrant. Add the meat and brown it on all sides.
Add water and boil: Cover the meat with enough water to submerge it completely. Bring to a boil and lower to a simmer. Cook for about 1 hour.
Add the corn, potatoes, and plantains: After the meat is tender, add the corn, potatoes, and green plantain. Simmer for another 30-40 minutes until the vegetables soften.
Add yuca and ripe plantains: Stir in the yuca and ripe plantains. Cook until all vegetables are tender, about 15-20 minutes.
Season and finish: Add salt, pepper, and cilantro for taste.
Serve: Serve the sancocho hot in deep bowls. It’s typically accompanied by white rice ad avocado slices on the side.
Recipe and photo courtesy of Juan Gallego.
Snapshots from the Archive.
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